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A traditional breakfast in mexico is called the meal Huevos Rancheros. Huevos Rancheros includes a meal with Eggs, chorizo, beans, cheese, cilantro, salsa, tortillas.

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huevos rancheros (translated "ranch eggs") are fried eggs served on hot corn tortillas and smothered in cooked salsa. When you cut into them, the egg yolks mix in with everything-the salsa, tortillas. So good! You can also make the eggs scrambled instead of fried.

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A traditional breakfast dish in Costa Rica is churros with dulce de leche sauce. The churros are a delicious fried-dough pastry. The sauce is a sweet mixture of mainly milk and sugar and is eaten with the churros.

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One of the most popular traditional breakfasts in México are Huevos Rancheros (the exact definition is Rancher's eggs). As you can tell, this dish originated on the farms of rural México. This dish consists of delicious refried beans, mexican rice, avocado, and various different salsas over a corn tortilla. Some non-mexican ingredients that are added are sour cream, lettuce, and cheese.

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A typical breakfast in Nicaragua would be gallo pinto. Gallo pinto is a traditional meal served in varieties of places. It is made up of rice and pinto beans. Nicaraguans usually eat gallo pinto for breakfast with an egg on top

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A traditional breakfast in Puerto Rico is batatas asadas. It is usually served for just breakfast. It consists of a large sweet potato with liquid butter mixed in. It is split into halves and placed in a plate.

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A traditional breakfast food in Costa Rica would be a meal such as Olla de Carne. Olla de Carne consists of beef, potatoes, carrots, chayotes, plantains, yuccas and camotes all in one stew.  This used to be an evening meal in Costa Rica, but now it is served anytime.  (Sra. Cousens)

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A traditional Chilean breakfast is pan amasado. Pan amasado is fresh bread topped with fruit jellies and or manjar. Manjar is a popular caramel topping.  Picture?  Sra. Cousens

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Calentado means heated and consists of rice, re-fried beans, eggs, and avocado. It is served with grilled beef and hot chocolate.

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A traditional breakfast in Perú consists of las empanadas. Las empanadas are turnover pastries  made of meat stuffed in bread.

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Los Tres Gospel is a Dominican Republic traditional food that they eat in the mourning. It is Made up of fried eggs, mangu, fried salami, fried cheese, and fried longanzia.

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A typical breakfast meal in Panama will consist of some Hojaldras, which is a piece of simple, fried dough that is not sweet.It is accompanied by eggs(usually scrambled) sausages, and coffee, which is delicious.  Picture?  Sra. Cousens

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A traditional breakfast in Chile is made by topping fresh bread with fruit jellies and/or manjar. (which is a caramel like topping)

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A traditional breakfast in España simply just consists of vastly popular churros, sprinkled with sugar, or even dunked in hot chocolate. They sometimes may have pancakes, bacon, and eggs too, but usually just a light breakfast.

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In Argentina breakfast is the smallest meal of the day. It usually contains a Medialuna, or croissant, served with a jam, or dulce de leche. To drink, A cup of coffee is very common, either café cortado, espresso with a little milk, or café con leche, which is half espresso, half milk

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A traditional breakfast in México is Huevos rancheros. Huevos rancheros is a dish consisting of eggs, beans, tortillas, and a spicy red sauce.

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A typical Spanish breakfast is sweet rolls(bollos)  with jam with coffee. Children drink hot chocolate or chocolate milk. Breakfast is the smallest meal of the day.

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In Venezuela a common breakfast food is a Cachapa. It is similar to an English pancake but much thicker. It is made out of corn, sugar, salt and oil. It is normally served with a piece of soft white cheese folded inside, but is sometimes served with cream and jelly.

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A traditional breakfast in the Dominican Republic has Mangú, fried eggs, and fried salami. Mangú (pictured below) is made from mashed plantains. It is served with red onions on top.

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A traditional breakfast in México would look like this, The plate would have Huevos rancheros which consists of eggs, beans,tortillas, and tomato chili sauce to finish it off.  The sides with this dish is usually refried beans or queso blanco.

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A typical breakfast eaten in Puerto Rico is a meal called batatas asadas which is a large sweet potato served for breakfast. This breakfast meal has very little amount of butter and is a very popular thing to eat in Puerto Rico.

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A popular breakfast dish in Spain is the Torrija, a Spanish bread pudding topped with honey, syrup, cinnamon, and sugar. It is often eaten during Lent, a Christian holiday in Spain. The bread is first soaked in milk or wine with spices, then fried in oil after being soaked in egg.

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Breakfast in España is usually small, and can consist of magdelenas, breads, and churros with chocolate milk or coffee. These are the regular drinks and food people is Spain. Breakfast is probably the smallest meal of the day.🍴 Below is hot chocolate and churros, combined in a delicious meal.

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A breakfast in Bolivia is consisted of Empanadas Fritas (Fried empanadas). It's flour-based dough fried up in grease, and served hot and dripping. Buñuelos are also served. They are like fried donuts, served with honey. They are shown below.

☸ 🍴🍯 🍯🍞🍞🍩🍩🍴☸

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A traditional Venezuelan breakfast often times includes arepa. This food is contains cheese, butter, corn, meats such as chicken, avocado salad, eggs, and beans.

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A breakfast in Argentina is very simple. Normally you would eat toast or medialunas (pictured below). You would normally eat these with coffee or orange juice. A fancy breakfast would consist of yogurt and/or an egg.

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A traditional breakfast in Costa Rica is Gallo Pinto.  It is made of rice and black beans, and is served with sour cream, scrambled eggs, and fried plantain.  A plantain is a member of the banana family.  Many Costa Ricans drink coffee or fresh fruit juice while enjoying this dish.

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No one who's ever visited Costa Rica is likely to forget gallo pinto, and those who haven't visited rarely understand how people can be so enamored of rice and beans. It's on every typical menu.

Ticos look at you like you're a little crazy if you ask how to make it; sort of like if you asked a Brit how to make a cup of tea.

Everyone knows you just cook the beans, cook the rice, and then cook them together! It's almost that simple, but we finally got a recipe when our friend Quincho from Heredia visited us in Colorado, and we watched over his shoulder as he cooked up a batch.

Gallo Pinto (beans and rice) Recipe

1 lb (450 gr.) Black beans. Fresh are best but most likely you'll find them dried.
8-10 sprigs cilantro (coriander leaf) fresh or frozen, not dried!
1 small or medium onion
½ small red or yellow sweet pepper (optional)
3 cups (700 ml) chicken broth or water
2 cups (350 ml) white rice
½ teaspoon (2.5 ml) salt
1 Tablespoon (15 ml) vegetable oil
1-3 Tablespoon oil to fry the Gallo Pinto

If beans are dried, cover with water and soak overnight, if they are "fresh" (still dried, but only from laying out in the sun like they do in Costa Rica), just rise them off. Drain the beans and add fresh water to an inch (2.5-cm) above the top of the beans and bring to a boil. Cover the pan and reduce heat to very low simmer until beans are soft (~3 hours). Add salt.

Chop cilantro, onion, and sweet pepper very fine.

Add 1 Tablespoon oil to a large pan and sauté the dry rice for 2 minutes over medium high flame then add half of the chopped onion, sweet pepper and cilantro and sauté another 2 minutes. Add water or chicken broth, bring to a boil, cover and reduce heat to simmer until rice is tender (20-35 minutes). This is also the recipe for Tico rice used in other favorites like tamales.

Once the rice and beans are cooked you can refrigerate or freeze them. Make up small batches of Gallo Pinto when you want it by simply sautéing them together.

Keep a significant amount of the "black water" with the beans (½-1 cup 120-240 ml). This is what gives the rice its color and some of its flavor. Sauté the rice, beans reserved chopped onion, sweet pepper and cilantro together in vegetable oil for a few minutes. Sprinkle with a little fresh chopped cilantro just before serving.

In Guanacaste they sometimes use small very hot red peppers instead of or in addition to the sweet. Some people add a tablespoon or so of salsa Lizano or Chilera to the beans while they're cooking. Our friend Mercedes always simmered the beans very slowly all-day and preheated the water or chicken broth for the rice.

Typically served with salsa Lizano, salt, pepper, natilla and chilera.

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No one who's ever visited Costa Rica is likely to forget gallo pinto, and those who haven't visited rarely understand how people can be so enamored of rice and beans. It's on every typical menu.

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Breakfast in Spain is a simple meal usually consisting of coffee or hot chocolate, toast or a sweet roll such as a magdalena pictured below.

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In Spanish, magdalenassimply means "cupcakes." They are sweet and lemony and rich tasting, but they also have a light and fluffy texture. It is common to enjoy them at breakfast with café con leche and they would make a great addition a Sunday champagne brunch

Traditionally, the cupcakes are made in the shape of a shell using a special Magdalena oven tray. However, it is more common today for them to take on the basic cupcake form. Although magdalenas are often purchased at bakeries today rather than baked at home, they are simple to make.

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Make Lemony Spanish Cupcakes With This No-Fuss Recipe

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In Spanish, magdalenassimply means "cupcakes." They are sweet and lemony and rich tasting, but they also have a light and fluffy texture. It is common to enjoy them at breakfast with café con leche and they would make a great addition a Sunday champagne brunch Traditionally, the cupcakes are made in the shape of a shell using a special Magdalena oven tray.