Make Your Brunch Feel Special With Spanish Or Latin America Dishes

For some reason, brunch seems to be one of the lesser common social get-together formats. We more often have cookouts and dinner or cocktail parties, but brunch has a lot going for it: you don´t have to get up extra early or go to bed late. You may try to have a brunch menu with a Spanish and/or Latin American flair. Here are a handful of menu ideas with fun names to get your creative brunch juices started.

Mexican “Rancher” Eggs


A classic dish consisting of fried eggs placed on a corn tortilla and bathed in a delicious red tomato sauce. The sauce can be prepared a day or two before, leaving just the tortilla and egg frying for the actual brunch day. Serve huevos rancheros with some refried beans and good crusty bread and you are practically done with the menu!

Central American Beans and Rice


Most people in Costa Rica and Nicaragua would probably not go a day without eating at least a simplified version of this combination of black or red beans (depending on region), rice, bell peppers, and cilantro. It’s a hearty vegetarian dish on its own, but also often accompanies egg or meat dishes, so it´s perfect for brunch. You can use rice and beans that are leftover from other meals to concoct.

Tortilla Española (Spanish Omelette)


This quintessential concoction of eggs and potatoes is often referred to as Spain´s national dish. It can be served at any time of day as breakfast, a lunch, or supper main dish, or even (cut into small pieces) as an appetizer or bar snack. Leftovers can be put between bread and become a sandwich. What better dish to have as the centerpiece of your brunch menu?

Spanish “French Toast”


Traditionally eaten for breakfast during Lent, torrijas are the Spanish version of what we in the USA call French toast. These pan-fried eggy slices of bread are usually topped with cinnamon sugar, and they make a wonderfully sweet carby side dish to a savory main brunch dish.



Chilaquiles is the perfect Mexican side dish to any number of egg dishes or even heavier brunch proteins such as pan-fried steaks or shredded meat. It consists of day-old corn tortillas cut into triangles and fried, then bathed in one of Mexico’s delicious cooking sauces. The dish is filling and flavorful, yet complements (rather than competes with) the eggs or meat.



Empanadas, baked or fried dough stuffed with something sweet or savory, are a classic all over Latin America and can be eaten at any time of day. They can be made large as the main dish or small for snacks, appetizers, or an accompanying side.

That’s all the several top six for Latin and Spanish brunch. For making the variants brunch menu is important. The various menu will bring various ingredients. Don’t forget to always choose fresh and healthy ingredients for your menu.

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