Todd's mom is a great cook. So whenever Todd goes home to Durango (which only happens about once every three years) he always has some dish he wants her to make for him. This time, it was huevos rancheroes. For various reasons, he didn't get his dream breakfast until the last day we were there, right before we left for the airport for our 8 a.m. flight. Can't say that eggs and refried beans are the best thing to have at 6 a.m., but they did keep me full almost the entire six hours we were traveling (a good thing, too, because among the indignities United subjected us to on this trip was a terrible snack instead of the simple lunch that anyone flying a premium airline from 8 a.m. to 4 p.m. deserves - they lost our luggage, too).

Anyway, the huevos rancheros is pretty simple, but a satisfying combination. Flour tortillas fried in a thin layer of very hot oil just a few seconds, until crispy; refried beans; a fried egg; and enchilada sauce. Top it all with Cheddar cheese and salsa. I usually poach my eggs and toast corn tortillas in the oven when I make it - I still prefer the poached egg, but the fried flour tortilla definitely beats a dried out corn tortilla.