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I love most anything with avocados. Anything with pico de gallo. With cornbread. Cilantro! Eggs…soft poached…not a fan, in the least. Nor am I a huge fan of breakfast! But this recipe did it for me!

A fave breakfast restaurant of mine here makes something similar and I ADORE it! I made this last summer but certainly will be making it again soon!

I call it Fresco Frontera Huevos

I was completely stoked to slice my little fork through this beauty!   And it taste certainly stood up to its visual splendor!

Corn Pancakes:

  • 1 1/3 cups cornmeal
  • 1 1/4 cups flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 cups of milk with 2 tbsp. vinegar added (Mix milk & vinegar and let sit for 10 minutes)  Or just use 2 cups buttermilk
  • 2 eggs
  • 3 tablespoons butter
  • 3-4 tablespoons (optional – but I ❤ sweet cornbread!!)
Eggs & Chorizo:
  • 1-2 eggs per serving
  • 3 inches of water
  • 1/2 tsp vinegar per cup of water used
  • 1/2 pound RAW chorizo

Cheese sauce:

  • 1/2 pound of white american (from deli)
  • a bunch of canned/jarred jalapenos (optional)

Pico De Gallo:  (can be made ahead of time)

  • 3 diced Roma tomatoes
  • 1/2 large diced red onion
  • 3 stalks green onion sliced
  • cilantro chopped (I like a LOT some people don’t – use your tastes to guide you)
  • juice of 1/2 a lime
  • fresh finely diced jalapenos (optional)


If you make your pico de gallo ahead of time, things are a lot less chaotic in the kitchen. Especially because there are several different elements that are being cooked/prepared simultaneously.

  1. Add all ingredients for pico de gallo and gently stir to coat with the lime juice. refrigerate until needed.
  2. In a small pot crumble the white american cheese into med/large crumbles (this makes it melt faster) Add about a 1/4 cup milk. Cook until melted on low-med. Add milk to desired consistency. keep on simmer until ready to use. (add canned jalapenos if desired)
  3. While the cheese is melting I start my making my pancakes by placing the  cornmeal, flour, salt, sugar, and baking soda in a bowl. In a seperate bowl mix all wet ingredients milk and eggs.  Add wet ingredients to dry ingredients then stir in melted butter.
  4. Pour batter on lightly greased pan or griddle. Flip when bubbles appear.
  5. While pancakes are cooking you can start to fry your chorizo in a pan. Chorizo usually is a pretty fatty meat so you won’t need to add any oil. You can drain this in a colander if you like.
  6. Fill an additional pot with 3 inches water and bring to a boil. Crack your eggs into a bowl and then using a spoon, gently add eggs to the boiling water, then remove from heat and cover.  4 eggs for about 7 to 8 minutes. Remove with slotted spoon.

Now were ready to assemble!!

Place your pancake on plate, top with maybe a 1/4-1/2 cup chorizo, place an egg or two on top of the chorizo. Now you can pour your melted white american cheese on top of this. Sprinkle top with 1/4 cup of the pico de gallo and top with a dollop of sour cream and diced avocado! Voila!

Let me know if you try this and what you thought! ❤