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Huevos motuleños

Course	Breakfast
Place of origin	Mexico
Region or state	Motul, Yucatán
Main ingredients	Tortillas, eggs, black beans, cheese
[REDACTED] Media: Huevos motuleños

Huevos motuleños (pronounced [ˈweβos motuˈleɲos]) is a breakfast food which originated in the town of Motul (Yucatán). The dish is made with eggs on tortillas with black beans and cheese, often with other ingredients such as ham, peas, plantains, and hot sauce. In addition to being served in many restaurants in Yucatán, Quintana Roo and Oaxaca, this breakfast dish is also common in Cuba and Costa Rica.

See also

• Huevos rancheros
• List of egg dishes
• List of Mexican dishes
• [REDACTED] Food portal

References

1. Rick Bayless, JeanMarie Brownson & Deann Groen Bayless (1996). Rick Bayless's Mexican Kitchen. New York, New York (USA): Scribner. pp. 270–271. ISBN 978-0684800066. huevos motuleños.

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Soups and stews	Birria Caldo de pollo Caldo de queso Caldo de siete mares Caldo tlalpeño Caldo Xóchitl Chileatole Clemole Cocido Lime soup Manchamanteles Menudo Mole de olla Pozole Sopa de fideo Sopa de nopal Tortilla soup
Rice and pasta dishes	Arroz a la tumbada Arroz blanco Arroz negro Arroz poblano Green spaghetti Arroz rojo Morisqueta
Bean dishes	Borracho beans Frijoles charros Frijoles negros Frijoles Puercos Refried beans
Egg dishes	Huevos a la mexicana Huevos divorciados Huevos motuleños Huevos rancheros Machacado con huevo
Vegetable dishes	Chile relleno Chiles en escabeche Chiles en nogada Chipotle Elote Esquites Guasanas Nopal asado Rajas con crema Romeritos Tortita de papa
Meat dishes	Al pastor Barbacoa Cabrito Discada Entomatada Mixiote Moronga Pastel azteca Relleno negro Tripas Poultry Arroz con pollo Patitas Escabeche oriental Mole poblano Pollo motuleño Tinga de pollo Pork Adobada Calabacitas con puerco Carne de chango Carnitas Chicharrón en salsa Chileajo de cerdo Chilorio Chorizo Cochinita pibil Cueritos Poc chuc Beef Alambre Aporreadillo Albóndigas al chipotle Beef brain Beef tongue Cabeza Carne a la tampiqueña Carne asada Carne seca Criadillas Machaca Milanesa Pachola Picadillo Puntas Quesobirria Salpicón Tinga de res Seafood Aguachile Cahuamanta Camarones al ajillo Ceviche Huachinango a la Veracruzana Mixmole de pescado Mojarra frita Pan de cazón Pescadito Pescado al ajillo Pulpo a la campechana
Other protein dishes	Chahuis Chapulines Escamoles Huitlacoche Jumiles Maguey worm
Cheese dishes	Chicharrón de queso Quesadilla Queso en salsa Queso flameado
Antojitos	Empalme Enchilada Guajolota Nachos Quesadilla Taco Taquito Corn dough Cazuelita Chalupa Chilaquiles Chimichanga Chochoyote Corn tortilla Corunda Doblada Duros Gordita Huarache Molote Panucho Papadzules Piedra Salbut Sope or Memela Tamale Tlacoyo Tlayuda Tostada Totopo Wheat dough Burrito Cemita Gringas Mollete Pambazo Paste Sincronizada Torta Wheat tortilla
Sauces and condiments	Adobo Mole Mole blanco Mole poblano Mole verde Recado rojo Salsa Salsa verde
Desserts and sweets	Agave syrup Alegría Alfajor Arroz con leche Bionico Brazo gitano Cajeta de Celaya Capirotada Chongos zamoranos Churros Cocada Coyotas Flan de leche Dulce de leche Fried ice cream Mango con chile Marquesita Mazapán Nicuatole Orejas Panela Polvorón Tres leches cake Turrón
Salads	Caesar salad Curtido Nopalitos Guacamole Pico de gallo
Breads	Bolillo Buñuelo Cemita Cochinito de piloncillo Cocol Concha Pan de muerto Pan dulce Rosca de reyes Sandwich roll
Beverages	Agua de Jamaica Atole Beer Café de olla Chamoyada Champurrado Curado Horchata Licuado Margarita Mexican tea culture Ponche Popo Pozol Tascalate Tejate Tejuino
Variants	Regional Chiapas Oaxaca Mexico City Veracruz Fusion and diaspora American Korean-Mexican New Mexican Tex-Mex Baja Med Historical Aztec Maya
Comal Escuela de Gastronomía Mexicana Taco stand
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