About the Dish

Per Serving
Calories 620
Total Fat 26 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 370 mg
Sodium 1010 mg
Total Carbohydrates 66 g
Dietary Fiber 16 g
Sugar 10 g
Protein 29 g
Sandra Gutierrez

Sandra Gutierrez out of Cary, North Carolina is a bilingual national expert on Latin Cuisine. Over her two-decade career, she has taught thousands to cook through her four cookbooks and many classes.

Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines. "I draw inspiration from many places. I love to read about history and the history of food, where ingredients came from, why we eat what we eat. The seasons also, of course, carry a lot of importance in what I choose, what ingredients I get, making sure that they’re local, that they’re seasonal, that they’re at their peak. And then of course, art. I like the food to actually look pretty on the plate, so I also like to look at the way you see paintings, and you see landscapes, and in nature when you see the colors. I like to be able to transfer that in a plate. To me, cooking and eating is more than just something that we do to survive. We have an opportunity to do simple food, and delicious food, but also to truly enjoy every single aspect of it, and put all of our 5 senses into the experience." Sandra has assisted other culinary personalities in their classes or book signings in and around the Triangle area, including chefs Emeril Lagasse, Sara Moulton, Daisy Martinez, Giuliano Hazan, Presidential Pastry Chef Roland Mesnier, and the Grande Dame of Mexican Cuisine, Diana Kennedy and has been featured on television and radio shows. BOOKS: The New Southern-Latino Table: Recipes That Bring Together the Bold and Beloved Flavors of Latin America and the American South (part of the Gateways/Portales exhibit through this summer at the Smithsonian Institution in Washington, D.C.); Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina; Empanadas: The Hand-Held Pies of Latin America; Beans and Field Peas, a Savor the South Cookbook. PUBLICATIONS: USA Today; The Miami Herald; The Post and Courier; The Local Palate; FOX Latino; Huffington Post; NBC Latino; RELISH; Military Officer Magazine; Cooking Club of America. AWARDS: 2016 Gourmand Award; MFK Fisher Awards for Excellence in Culinary Writing by Les Dames d’Escoffier International. To learn more about Sandra, visit sandraskitchenstudio.com

Pale Ale

Eggs and kegs make a great combination, especially if that egg dish is classically spicy. When pairing with a spicy dish, you want a beer that refreshes and brings a little bitterness, so we suggest a pale ale like Florida's Green Bench Happy Hermit that will celebrate the ranchero sauce.

Sparkling Pinot Noir, Western Cape, South Africa

What to pair with a dish that could be served for breakfast, lunch, or dinner? The answer is sparkling wine, of course; rose has always my choice when the breakfast option comes into play. Sparkling Pinot Noir has all of those beautiful cherry and strawberry tones, and plenty of time on the lees (36 months) before disgorgement adds touch of toast and cream. This is one of those pairings that is more about having really enjoyable food and really enjoyable wine – now all you need is the right company.


MISE EN PLACE • Thinly slice green onion, keeping white and green parts separate. • Slice 1 inch off the tip of the jalapeño, and chop it finely (this amount will yield a medium-heat sauce; use more or less as desired, and save the rest for another use). • Halve and juice lemon. • Discard any tough arugula stems. Cut or tear leaves into bite-size pieces.
• Place a small saucepan over medium heat. Add 1 teaspoon olive oil. When hot, add half of onion whites and jalapeño. Cook, stirring, until fragrant, about 30 seconds. • Stir in tomato, half of spice blend and 1/8 teaspoon black pepper. When mixture simmers, reduce heat to low. Cover partially, and cook, stirring occasionally, 8 minutes. • Taste and adjust seasoning as desired with kosher salt. Keep warm.
While tomato cooks: • Place a sauté pan over medium-high heat. Add 2 teaspoons olive oil. When hot, add remaining onion whites and remaining spice blend, stirring until fragrant, about 20 seconds. • Stir in beans and 1/3 cup water. Reduce heat to medium-low. Mash beans against the pan. • Cook until thickened, about 4 minutes. If you prefer beans thinner, add a bit more water, 1 tablespoon at a time.
In a bowl, whisk 2 teaspoons olive oil into lemon juice. Season to taste with kosher salt and black pepper.
• Carefully crack eggs into a bowl, taking care not to break yolks. • Set a nonstick pan over medium heat. Add 1 teaspoon olive oil. When oil is warm, slide eggs into pan, and cover with a lid. • Cook 2-4 minutes, per your preference.
• Place 1 tortilla on each plate. Top with beans, 2 eggs and ranchero sauce. Garnish with onion greens. • Divide arugula between 2 salad plates, and drizzle each with lemon dressing. Enjoy!