Not for nothing are Mexicans known to be witty and sarcastic during life's downturns. Consider the name given to these eggs: "divorced." They are perfect for people who can't decide between red sauce and green sauce, or for voracious types like me, who want them both at the same time.
Eat these eggs for breakfast, for lunch, or at 2 a.m.., but eat them. Traditionally the eggs should be served sunny-side up so the yolks break into both sauces and turn the divorce into an even bigger mess.
Click here to see 5 Authentic Mexican Dishes for Cinco de Mayo.
<p><strong>*Note:</strong> I like my eggs with the whites cooked and the yolks still runny. I crack the eggs into the hot skillet and then cover with a lid or a plate to let the steam help cook the whites from above.</p>
- Vegetable oil, for frying the tortillas
- 8 store-bought or homemade corn tortillas
- 8 large eggs, at room temperature
- Kosher or coarse sea salt, to taste
- 2 Cups homemade or store-bought salsa verde, warmed
- 2 Cups homemade or store-bought charred tomato salsa, warmed
- 2 Cups homemade or store-bought refried beans, warmed
- 1/4 Cup crumbled queso fresco, cotija, farmers' cheese, or mild feta
For the salsa verde, place tomatillos, jalapeno, serrano pepper, and yellow onion on a baking sheet and broil, turning every few minutes, until everything is blackened/charred in spots the entire way around. Remove from oven and let cool. Once cool enough to handle, add everything on the baking tray to a food processor. Add garlic, cilantro, lime juice, and salt to food processor, then pulse until saucy and slightly chunky. Add honey and stir in, or blitz briefly.
For the salsa roja, put tomatoes, garlic, bird’s eye chili, chipotle pepper with adobo sauce, lemon juice, salt, pepper, green onions, and roasted red peppers in a food processor and pulse until saucy and slightly chunky.
To assemble the huevos divorciados, heat 1 teaspoon (5 ml) olive oil in a large skillet over medium heat. Add 1 or 2 tortillas to the pan, and heat on each side until soft in the middle and slightly crispy around the edges. Remove to a plate. Repeat until all tortillas have been heated.
When tortillas have been heated, in the same skillet, heat 1 tablespoon (15 ml) olive oil over medium heat. Carefully crack as many eggs as you can fit (while keeping them separate) into the pan. Fry until sunny side up, then transfer to a plate. Repeat until all eggs have been cooked.
While eggs are frying, arrange two tortillas on each serving plate so that they are overlapping slightly in the centre. Spoon some of the refried beans into a line where the two tortillas meet. Once the eggs are done, place one egg on each tortilla, then spoon 2 tablespoons (30 ml) salsa roja over one of the eggs, and 2 tablespoons (30 ml) salsa verde over the other. Repeat until all tortillas have been plated.
Huevos Divorciados Recipe (Divorced Eggs)
I will just start off by admitting that in our family we are total tortilla snobs. I grew up in Guatemala where tortillas are eaten with every meal instead of bread. Fresh made tortillas are amazing and once you’ve gotten used to fresh tortillas having to settle for store bought ready made tortillas is really difficult. Just like fresh bread, a freshly made tortillas’ flavor and texture is just the way it should be and having freshly made tortillas available at home takes everyday recipes to a whole different level!
Even though I love fresh tortillas I have never made them at home, getting them just right is not an easy task and I just never have the time. So when I found out about TortillaLand® uncooked flour and corn tortillas I was so excited to try them and I am happy to say that they did not disappoint! I love that it takes only a minute, literally, to have a fresh and warm tortilla ready!
When it comes to recipes using tortillas the options are endless and you can really get creative and go beyond tacos, quesadillas, and burritos. A freshly made tortilla can be the base for all sorts of delicious and authentic Mexican dishes from chilaquiles to enchiladas.
Cinco de Mayo, a day that commemorates the battle of Puebla in Mexico, has been adopted in the United States as a celebration of Mexican flavors, music and colors. So in honor of Cinco de Mayo I decided to create one of my favorite Mexican dishes: huevos divorciados or divorced eggs. This is a simple dish that makes for a delicious breakfast and it’s also very colorful and festive, combining the colors of the Mexican flag (green, white and red).
Huevos Divorciados Recipe – Divorced Eggs Recipe
- 2 eggs
- ½ cup of red salsa (store bough or home made)
- ½ cup of green tomatillo salsa (home made or store bought)
- TortillaLand ® uncooked flour tortillas
- Black refried beans (store bought)
- Queso fresco
- Lightly coat the bottom of a frying pan with cooking spray. Place the frying pan on medium low heat.
- Crack the eggs into the pan and cook until the tops of the whites are set but the yolk is still runny.
- Cook the tortilla following the instructions on the package. All you need to do is preheat a non stick pan to medium heat and place the tortilla on the pan. Cook for 30 seconds until lightly golden and tortilla starts to puff. Turn the tortilla and cook for an additional 30 seconds.
- In a frying pan fry the salsa using a tablespoon of butter until the tomato is cooked and the salsa thickens, about 2-3 minutes in medium high heat. You can also make salsa Ranchera from scratch if you want to.
- In a pan on medium heat warm up the refried beans using a tablespoon of butter. I personally love the flavor that the butter adds to the refried beans but you can also use cooking spray.
- Warm the green tomatillo salsa in the microwave.
- Place the freshly cooked warm tortilla on the center of your plate.
- Spread a thin layer of refried beans over the tortilla.
- Place the sunny side up eggs in the middle of the tortilla, on top of the refried beans.
- Spoon red salsa over half of the eggs and green salsa over the other half of the eggs.
- Sprinkle with crumbled queso fresco and fresh cilantro.
- Garnish with fresh avocado.
The eggs came out delicious and they make for the ideal Cinco de Mayo breakfast. I love to eat them by taking a bite from the green side and then taking a bite from the red side going back and forth between the two different flavors and textures of the sauces. So good!
I am so excited that I now have a way to add freshly, home-cooked tortilla to all of my tortilla recipes! It just takes any recipe using tortillas to the next level. I got my TortillaLand® uncooked tortillas at Costco in the refrigerated section. I got two packs of flour tortillas and I am using one this week and freezing the other one.
8 small corn tortillas, 6-inch diameter
4 tsp. butter, divided
8 large EGGS
salt and pepper
2 cups prepared refried pinto beans, warmed
1/2 cup tomatillo or green salsa
1/2 cup tomato or red salsa
1/2 cup thinly sliced red onion
1/2 cup coarsely chopped fresh cilantro
Yields: 4 servings
- BAKE tortillas in a single layer on a large baking sheet in preheated 400°F oven for 7 to 10 minutes or until crispy.
- HEAT half of the butter in large nonstick skillet set over medium-high heat until just melted. For Sunny-Side Up, Over-Easy or Over-Hard Eggs: BREAK 4 eggs and slip into skillet 1 at a time. Immediately REDUCE heat to low.
- COOK eggs about 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. SERVE as is or flip eggs carefully with turner and cook second side to desired doneness. SPRINKLE eggs lightly with salt and pepper. (Repeat method with remaining butter and 4 eggs, or prepare all 8 at once in 2 large nonstick skillets or on one large flat griddle.)
- SPREAD warm refried beans evenly over tortillas. SPOON tomatillo salsa over half the tortillas and tomato salsa over remaining tortillas. TOP each tortilla with 1 fried egg. TRANSFER one of each salsa-topped tortillas to 4 plates and garnish with red onion and cilantro. Serve immediately
Mix 1/4 cup sour cream with juice from one fresh lime juice and drizzle on top of eggs right before serving.
Garnish with chopped avocados and lime wedges.
Prepare recipe with refried black beans instead of the pinto beans if desired.
More Recipes you might like.
Benedict Arnold’s Eggs Benedict
Arugula and Fried Egg Tacos
LOUISIANA DEPARTMENT OF AGRICULTURE & FORESTRY
MIKE STRAIN DVM, COMMISSIONER
5825 Florida Blvd, Suite 4004
Baton Rouge, Louisiana 70806
Fiction: Egg freshness is difficult to determine.
Fact: Check the 3-number code or Julian date on the small side of the carton. January 1 is represented by 001, and 365 indicates December 31. This is the day the eggs were packed, and they stay fresh, in the refrigerator, 4 to 5 weeks without significant quality loss.
Fiction: An egg that floats in a glass of salt-water is not fresh.
Fact: This test has no relationship to the freshness of table eggs. While eggs do take on air as they age, the size of the air cell varies from egg to egg when they are laid. Consequently, a freshly-laid egg and an older egg might react very similarly.
Fiction: I should only buy the most expensive eggs.
Fact: The hens’ feed determines the nutrient content of their eggs, not the hens’ housing system or other factors. Specialty eggs require more work by the farmers as well as additional fee or housing systems, so they typically cost more.
Fiction: If a hard-boiled egg is hard to peel, it’s old.
Fact: Fresh eggs are harder to peel because the shell membrane clings tightly to the shell. For best results, buy & refrigerate eggs 7 to 10 days before hard boiling.
Fiction: Thick, rope-like strands of egg whites should be removed.
Fact: These natural, entirely edible parts of the egg called chalazae anchor the yolk in the center of the white. They are neither imperfections nor beginning embryos.
Fiction: Brown-shelled eggs are more nutritious than white.
Fact: Shell color is determined by the breed of the hen and does not affect quality, nutrients, flavor, or cooking characteristics. Since brown-egg layers are slightly larger birds and required more food, their eggs are usually more expensive than white.
Fiction: It’s easy to get Salmonella from eating eggs.
Fact: On average, only 1 of every 20,000 commercially produced eggs might contain the Salmonella bacteria. Purchasing eggs from a refrigerated case, properly refrigerating them at home and thoroughly cooking eggs reduces the risk of food-borne illness.
Fiction: Size is determined by the appearance of the egg.
Fact: Size is based on minimum net weight expressed in ounces per dozen.
Fiction: Added hormones are used to increase egg production.
Fact: Hormones are not fed to poultry in the U.S.
What is the best way to separate eggs?
Use an inexpensive egg separator or a small kitchen funnel, which will trap the yolk. Do not use the egg’s shell because of the possibility of cross-contamination.
For the salsa roja, warm a cast iron pan or Dutch oven over medium heat, place the plum tomatoes skin side down in an even layer until the skin is slightly blackened and blistered, about 5 - 8 minutes. Add 1⁄2 cup water, garlic, TABASCO ® Chipotle Sauce and salt bring to a boil and simmer on low until tender, about 15 - 20 minutes. Cool slightly. Transfer carefully to a blender, add lime juice and cilantro pulse until smooth. For extra spice, season with additional TABASCO ® Chipotle Sauce. Set aside.
For the salsa verde, warm a cast iron pan or Dutch oven and over medium heat, place the tomatillos skin side down in an even layer until the skin is slightly blackened and blistered, about 5 to 8 minutes. Add 1⁄2 cup water, garlic, TABASCO ® brand Green Jalapeño Pepper Sauce and salt bring to a boil and simmer on low until tender, about 15 - 20 minutes. Cool slightly. Transfer carefully to a blender, add lime juice, cilantro and avocado pulse until smooth. For extra spice, season with additional TABASCO ® brand Green Jalapeño Pepper Sauce. Set aside.
In a large nonstick pan over medium heat, fry the bacon in batches until crispy, about 5 -6 minutes. Transfer to a paper towel lined plate. Discard bacon grease.
Wipe nonstick pan clean, place over medium heat to warm the individual tortillas through, about 1-2 minutes each. Keep tortillas warm by wrapping them in a clean kitchen towel, set aside.
Using the same pan, drizzle with oil and warm over medium heat. Fry eggs in batches without overcrowding, season each egg with a pinch of salt. Add more oil as needed while frying remaining eggs. Cook until whites are set and yolks are still runny, about 3-4 minutes. Transfer individual eggs to an oiled sheet pan.
For serving, place two warm tortillas on a plate, followed by a piece of bacon and an egg on each tortilla. Spoon salsa verde over one egg with scallions and salsa roja with red onions over the other egg. Garnish with feta cheese and cilantro. Serve with lime wedges on the side.
Huevos Divorciados, or “Divorced Eggs” describes this typical Mexican breakfast recipe. It can be prepared very much like huevos rancheros. There is a crispy corn tortilla base, creamy black beans, fried eggs and then ladled with both red and green salsa on either side. These Huevos Divorciados are garnished with sharp cotija cheese and fresh green onions. I really enjoy the half crispy, half soft tostada on the bottom. I often serve this dish with extra tostadas for scooping up all those delicious toppings. My brother Ismael often tells the story of how we never used forks until were were teenagers, lol! We did love our tortillas and pan bolillo (Mexican bread) for the wonderful home cooked meals my Mom would prepare. As adults, we still love it, but have mastered the fork and knife!
Huevos Divorciados, Crispy Tostada, Creamy Black Bean, Sunny Side Eggs, Salsa Roja, Salsa Verde, Cotija Cheese and Green Onions
1/8 cup oil
8 corn tortillas
1 1/2 tablespoons olive oil
2 cups black beans
1 cup chicken broth or water
1 clove garlic, sliced
1/4 small white onion
1/3 teaspoon cumin
You will also need
2 tablespoon of butter or oil
8 large eggs
1 1/2 cups tomato salsa
1 1/2 cups tomatillo salsa
1/2 cup cotija cheese or queso fresco, crumbled
1/3 cup green onions, sliced
You can find the recipes for the salsa’s recipes I used on my blog.
Salsa Verde with both Chile Serrano and Chile de Arbol
Toasted Chile de Arbol Salsa. The more toasted chiles you use, the darker the salsa will be.
1. Preheat a large griddle or comal to medium heat for 5 minutes. Brush the tortillas with oil on both sides and transfer to hot griddle. Cook for 8 to 10 minutes, turning as needed until they become crispy. This method takes a little longer, but I use alot less oil this way. Remove from heat and set aside.
2. Heat the 1 1/2 tablespoons of olive oil in a skillet to medium. Transfer the beans to the blender. Add the broth, garlic, onion and cumin. Blend on high until smooth and taste for salt. Add the beans to the hot skillet, reduce heat, cook for 10 minutes. Cover and reduce heat to low.
3. To another large skillet, add a couple of tablespoons of butter or oil and preheat to medium for 2 minutes. Crack and carefully drop in the eggs. Season lightly with salt and pepper, cover with lid and continue cooking until eggs are done the way you like them. The steam created will help cook the eggs without adding too much oil or butter. I like my eggs runny, about 3 to 4 minutes, 5 to 6 minutes for a more firm egg. To plate, add two tortillas to each plate, top with beans, one egg on each tortilla and warm salsa verde and roja on each egg. Garnish and serve right away. Yields 4 servings.
When preparing huevos rancheros or huevos divorciados for a large family, this is how I manage it. I add my salsa to an oven safe pan, carefully crack the eggs individually into the salsa. Cover the pan and bake in a 350 degree oven for 10 to 15 minutes, depending on how ell done you like your eggs. Ladle warm salsa and eggs as usual over tostadas.
A quick and easy ranchero sauce recipe.
- Author: Xaver Priest
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 minutes
- Yield: 6 1 x
- Category: Sauce
- Method: Stove Top
- Cuisine: Mexican
- 1 cube Knorr Caldo de Tomate Bouillon (Tomato Bouillon w/ Chicken Flavor
- 2 cups water
- 1 TBSP butter
- 1/2 red onion, diced
- 1 jalapeno, diced
- 1 bell pepper, diced
- 1 TBSP garlic
- 1 tsp chili powder
- 1/2 TBSP cumin
- 2 cups tomato sauce
- Melt butter in sauce pan.
- Add all vegetables and cook until onions are soft and translucent.
- Add spices and tomato sauce. Mix well.
- Add prepared bouillon. Mix well.
- Simmer on medium to reduce and thicken.
- Serving Size: 1/2 cup
- Calories: 365
- Sugar: 31.9
- Sodium: 1136.6
- Fat: 15.5
- Carbohydrates: 54.5
- Protein: 11.3
- Cholesterol: 30.5
Keywords: Mexican Food, Ranchero Sauce, Huevos Rancheros
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Melt butter in sauce pan. Add all vegetables and cook until onions are soft and translucent.
Add spices and tomato sauce. Mix well.
Add prepared bouillon. Mix well.
Simmer on medium to reduce and thicken.
What Are Mexican Breakfast Foods?
From simple easy-to-grab foods like conchas to meals rich in nutrients and flavor like Mexican-style scrambled eggs, Mexican breakfast can fit your level of hunger.
Some recipes are like well-known breakfast foods with a Mexican twist to them. However, this isn’t the case for all recipes.
Many Mexican breakfast foods are not typical morning snacks to other cultures.
When it comes to foods that aren’t the traditional breakfast, there is a wide variety.
There are tetelas, gordita de harina, chilaquiles, huevos rancheros and more.
For Mexican breakfast that sounds traditional, there’s Mexican scrambled eggs and old-fashioned oatmeal.
If you’re looking for savory breakfast food that’ll only take you 30 minutes, you should make tetelas oaxaca . Tetelas are a tasty Mexican bread shaped like triangles, so even the kids will have fun eating them.
Tetelas Oaxaca inside is stuffed with refried black beans, and the outside is topped with crumbled cheese and salsa.
Of course, you can add more toppings or fillings to suit your taste.
2. Huevos Rancheros
If you’re looking for a delicious dish to get you going in the morning, huevos rancheros won’t disappoint. This meal has tortillas as a base and includes fried eggs.
Huevos rancheros are often topped with home-made salsa fresca and typically served with fried potatoes, avocado slices and refried beans.
3. Gordita de Harina
Maybe savory breakfast isn’t your style, and you’d like something sweeter. Gordita de Harina is a recipe you can follow to make some sweet cookies on the griddle.
The flavors can vary depending on your creativity. So if you want to make this often, you should try switching up the flavors.
But be warned, as soon as you make the cookies, they’ll disappear. That’s how delicious they are.
Chilaquiles is a typical Mexican breakfast dish made using some fried tortillas and salsa verde.
If you made too many tortillas last night and have quite a few to spare, use them to make some chilaquiles.
Like many popular Mexican dishes, chilaquiles is spicy, but you can certainly fine-tune the same.
5. Mexican Scrambled Eggs
Just as the name implies, Mexican scrambled eggs are just scrambled eggs with a cultural twist.
The most common recipe includes white onion, Serrano pepper, and tomato. This way, the colors represent the Mexican flag.
This is a highly popular breakfast choice that you can make by yourself or order at a restaurant.
Regardless of where you get it, you’re sure to enjoy it.
6. Café de Olla
Café de Olla is the traditional Mexican coffee that’s usually brewed in a clay or enamel pot.
That’s why locals call it café de olla, which directly translates to “coffee in a pot.”
While the name is pretty simple, the flavor isn’t! It’s traditionally spiced with cloves, cinnamon, and star anise.
If you want to make it truly authentic, you should sweeten it with piloncillo (the Mexican raw form of sugarcane).
7. Mexican Oatmeal
For a sweet and creamy addition to your flavor pool, you might want to make some old-fashioned oatmeal : Mexican style.
While the ingredients may be simple, making it can be tedious and difficult if you don’t get the timing right.
You can serve it with a side of toast, add apples, and even more to suit your taste.
This delicious bowl is best served hot, so it’s more of a cold-weather meal.
Tamales begin with masa dough with a hearty filling inside. You can find pork, chicken, beef, cheese, or bean tamales.
They are traditionally wrapped in a plantain leaf or corn husk and steamed.
You may see tamales served on a plate or still in the leaf.
Atole is a type of beverage that originates from Mexico. It primarily consists of cornflour and water, though spices and milk are often added for taste.
Cinnamon, vanilla, and sugar are common additives.
People traditionally enjoy atole during the winter months, and it’s typically served warm.
Atole is often served with tamales for breakfast.
Long slices of bolillo are hollowed and then filled with warm refried beans and jalapeno peppers.
Then, the refried beans are topped with cheese, and the bread is grilled until the cheese melts.
11. Huevos Divorciados
Translated as “Divorced Eggs”, Huevos Divorciados are for those who can’t decide between salsa rojo and salsa verde.
This classic Mexican breakfast features both topped on fried eggs and separated by refried beans.
This playful breakfast dish is not only tasty but visually appetizing as well.
Huevos divorciados recipe
Mexicans eat the most eggs in the world so it is little surprise that they star in so many national dishes, along with equally adored beans, salsa and tortillas. Huevos divorciados (‘divorced eggs’) is a popular Mexican brunch dish comprising two fried eggs (usually sunny-side up, and runny), one covered in salsa roja (red chile sauce), the other in salsa verde (green chile sauce). The two eggs are ‘separated’ by a generous line of refried beans and served on two heated tortillas. The dish is sprinkled with cotija, a hard cow’s milk cheese, and totopos (corn chips).
For the salsa verde
4–6 small tomatoes, washed andquartered
3 serrano chilli peppers, washed and halved
1 slice white onion
sprig of parsley
salt and ground black pepper, to taste
For the salsa roja
1 jalapeño chilli
1 garlic clove
2 red tomatoes
salt and ground black pepper, to taste
For the refried beans
1 tbs olive oil
½ onion, finely chopped
2 garlic cloves, crushed
400g (14oz) canned or cooked red
kidney beans (or canned or cooked pinto beans), drained and rinsed
1 tsp cumin (optional)
pinch of salt
2 tbs vegetable oil
¾ cup refried beans
½ cup salsa roja
½ cup salsa verde
¼ cup cotija or parmesan cheese
salt and ground black pepper, to taste
5 corn chips
First make the salsa verde. Combine the tomatoes, chilli pepper and onion in a pan with a little water to keep it moist. Bring to the boil and cook for around 15 minutes, until soft and mushy, stirring frequently. Add a little water if the mixture is too dry.
Transfer the cooked vegetables to a blender. Add the parsley and blend until smooth. Add a small amount of water only if the sauce is very dry. Season to taste and set aside.
Make the salsa roja. Preheat the oven to 180°C (350°F). Put the chilli, garlic clove and tomatoes on a baking tray and roast for 10–15 minutes, turning them over midway through the cooking time. They should be browned and softened.
If you don’t want too spicy a sauce, carefully remove and discard the seeds from the roasted chilli. Process the tomatoes, chilli and garlic in a blender until as chunky or smooth as you prefer. Season to taste with salt and pepper and set aside.
For the refried beans, heat the oil in heavy frying pan. Add the onions and garlic and fry over a medium heat for 5 minutes, until softened. Add the beans, cumin and salt.
Stir to combine everything, then ‘mash’ the beans with a potato masher as they cook until the refried beans achieve the desired texture (runny or chunky is fine). Set aside the beans.
To make the huevos divorciados, heat 1 tsp vegetable oil in the frying pan. Add one tortilla at a time to the pan, frying it gently over a medium heat for 1–2 minutes, until heated through. Remove the tortilla to a plate and keep it warm while you heat the remaining ones.
Add the remaining oil to the frying pan. Crack in two eggs and cook them sunny-side up for 2–3 minutes, until the whites are set but the yolks remain runny.
Heat the refried beans in a pan over a medium heat.
Place two tortillas on a large plate, overlapping them slightly in the middle. Place a spoonful of refried beans in the middle of the tortillas. Place one egg either side of the refried beans.
Cover one egg with salsa roja and the other with salsa verde. Sprinkle a little cheese on the refried beans and add corn chips on top. Repeat for the second plate
Huevos Divorciados is a Mexican dish that translates as 'divorced eggs' because of the two different coloured sauces. It differs from Huevos Rancheros, which traditionally has a spicy tomato sauce only.
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients Add to Shopping List
For the Green Salsa
For the Tomato Sauce
1. To make the green salsa, blitz the jalapeños in a mini blender until finely chopped. Add the remaining ingredients and pulse to combine. Season with salt and pepper.
2. To make the tomato sauce, heat the oil in a small pan set over a medium heat, then fry the onion for 3 to 4 minutes, until softened. Add the garlic and fry for a further 2 minutes. Stir through the chopped tomatoes, red chilli and tomato purée along with 100ml of water. Simmer for 12 to 15 minutes, until the sauce has reduced and slightly thickened. Season to taste.
3. While the sauce is cooking, heat 1 tablespoon of oil in a large frying pan over a medium heat. Put two tortillas together and fry in the pan for 2 minutes. Flip over and cook for another 2 minutes, until golden. Remove from the pan and set aside. Repeat with the remaining tortillas.
4. Using the same pan, fry the eggs in batches in the remaining tablespoon of oil for 5 minutes over a low heat.
5. To serve, arrange one tortilla on each plate. Smear one side with avocado salsa and top with an egg. Spoon the tomato sauce over the other side and top with another egg. Sprinkle over the black beans, red onion, sour cream and coriander leaves and serve with lime wedges on the side.