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Cure Your Hangover with Mexican Food Slideshow

Cure Your Hangover with Mexican Food Slideshow

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May 4, 2012

1. Potato Chip Chilaquiles

Chilaquiles is a Mexican dish that uses leftover tortillas, crisped, as the base for a topping of a sauce, cheese, and eggs (or chicken).

Click here to see the Potato Chip Chilaquiles Recipe.

2. Grasshopper Guacamole

Yes, that's right, there are grasshoppers in this guacamole. Grasshoppers add a pleasant crunch to this regional take on traditional guacamole…

Click here to see the Guacamole del Sur Recipe.

3. Beef Machaca

This machaca recipe has lots of different flavors. There really isn't any one that stands out; they all blend really well together and it's super simple to make. You just need to plan a little ahead…

Click here to see the Beef Machaca Recipe.

4. Green Chile con Queso

Try this chile con queso recipe from celebrity chef Todd English…

Click here to see the Green Chile con Queso Recipe.

5. Chicken Enchiladas Suizas

These chicken enchiladas are very easy to make. Using rotisserie chicken makes it just that much easier…

Click here to see the Chicken Enchiladas Suizas Recipe.

6. Pan de Bono Slider

In this recipe for sliders, pork tenderloin medallions pair wonderfully with pan de bono, a Colombian yucca cheese bread…

Click here for the Pan de Bono Sliders Recipe.

7. Chipotle Shrimp

Chef Richard Sandoval pulls out all the stops with this shrimp recipe, which features flambed shrimp with black bean pure, chipotle sauce, and a frise salad

Click here for the Chipotle Shrimp Recipe.

8. Strawberry Margarita Pie

If you didn't get enough the night before, here's a second chance…

Click here to see the Strawberry Margarita Pie Recipe.

Michelada: A cure for a hangover?

Michelada is a Mexican beer-based cocktail made with beer, lime juice, assorted sauces, spices, and peppers. It is served in a chilled, salt-rimmed glass. There are numerous variations of this beverage throughout Mexico and Latin America.

Incidentally, some people in Mexico believe micheladas are a good remedy for hangovers. Of course, there&rsquos been no scientific backing for this. While the beer, lime and salt are standard to the beverage, hot sauces vary from person to person based on one&rsquos preference. Anything from Maggi barbeque sauce and Worcestershire sauce, to Nando&rsquos Peri Peri goes in it. The idea is to make it spicy and tangy at once. Adding a few slices of orange brings out a different dimension to the drink. There are a variety of Micheladas. A Clamato contains clam juice and tomato juice. A Chelada contains simply lime and originally sea salt, but often simply regular table salt. A Cubana contains Worcestershire sauce, hot sauce, chili and salt.

A Cure For The Common Hangover, Found On The Stove

On New Year's Day, there's one comfort food that could be your magical hangover remedy, according to chef Anthony Lamas.

"If you're cold, you're hung over, you've had a long night, posole is that Latino cure for you in a bowl," he says.

That's right — don't head to the medicine cabinet, head directly to the stove and a simmering pot of posole, a traditional hominy stew from Mexico, says Lamas, the owner of the restaurant Seviche in Louisville, Ky.

The Salt

Hangover Helper: Tips To Prevent A Horrible Headache

Posole, he says, is usually made on a Saturday night and eaten on a Sunday — but it's also perfect for New Year's Day.

He learned to make this stew from his mother, who often served it right after a big party. "As long as I remember, it's what they ate when everyone was hung over. You know, 'It's time for a bowl of posole to get me right,' " he says.

He calls the stew comfort food with a little spice to it. "It makes you feel good, you sweat a little bit from the chilies [it] gets all those impurities out," he says.

Lamas shared his recipe for All Things Considered's Found Recipes series but says posole is infinitely customizable. Most versions have cabbage, onions, lime and cilantro — but Lamas says you can also add a variety of toppings, including crackers, cheese, radishes or warm tortillas.

Recipe: Pork Posole

5 pounds fresh hominy or one #10 can (approximately 13 cups) high-quality canned hominy (Lamas recommends Juanita's Brand)
2.5 pounds tomatillos
1 #10 can (approximately 6 pounds, 6 ounces) whole peeled tomatoes
1 1/2 gallons chicken stock
2 ounces crushed red pepper flakes
4 bay leaves
2 ounces dried oregano
2 ounces epazote (an herb, available at Latino groceries)
2 ounces kosher salt
3 ounces ground achiote
2 ounces fresh-cracked black pepper
2 Spanish onions, diced
3 ounces chopped fresh garlic
Juice of 3 limes
1 bunch fresh cilantro, chopped
3 pounds pork shoulder or pork butt

Rub pork butt with 1 ounce achiote, 1 ounce garlic, juice of 1 lime, salt and pepper and 1 ounce of olive oil. Roast at 450 degrees Fahrenheit for 30 minutes and then remove from oven.

Add 1/2 gallon chicken stock, cover and put back in the oven at 250 degrees for 6 hours until fork-tender (this step can be done ahead of time). Use two forks to pull pork into chunks — not shredded, but broken into bite-size pieces. Reserve pan juices.

Boil hominy in salted water until tender, then drain. If using canned hominy, drain and rinse. Peel and dice the tomatillos.

In a large stockpot, saute the onions and tomatillos in 2 ounces oil for 3 minutes until softened, then add the remaining garlic.

In a separate bowl, mash the whole peeled tomatoes. Add tomatoes to the onion mixture, and add remaining ingredients to pot. Bring to a boil, then reduce to simmer. Simmer for 30 minutes, then turn off the heat. Add the pork and reserved juices to the pot of broth.

This soup can be made up to five days ahead of time and refrigerated.

Serve with warm tortillas, chopped cabbage, diced raw onion, lime wedges and fresh cilantro.

Kick off your weekend fiesta with our favorite Mexican inspired dishes and cocktails

I was lucky enough to grow up in a neighborhood that was teeming with different cultures and the meals that came from them. From piping hot bowls of authentic Vietnamese Pho to rich creamy curries, I truly had a chance to taste it all. I'm pretty sure my love for eating and cooking came from my time spent trying the different delicacies that were available all around me.

While I love tasting global cuisine, nothing excites me more than a solid plate of Mexican food. There are tacos, enchiladas and of course margaritas—honestly what more could anyone want?

These following recipes will make sure that your next weekday dinner or weekend party is full of flavorful Mexican inspired food that will keep your bellies full and your spirits high.

One of the best things about guacamole is how simple it is to throw together and how many variations of it you can make. Like your avocado mash with lump crab? Add it! Like the crunch of corn? Throw it in there. One word of caution is that guacamole is meant to be served immediately or the avocados will begin to turn brown. If you want to make the recipe a little ahead of time, place a piece of plastic wrap directly on top of the guacamole to minimize oxygen exposure, and store in the refrigerator for a maximum of two hours.
Get the recipe

Shrimp Ceviche

The process of making ceviche involves using the acid from citrus fruit to cure or “cook” seafood without applying any heat. This works beautifully with fresh fish, but shellfish like shrimp and scallops tend to have an unappealing texture as a result. To combat this, we’re giving the shrimp a quick blanch to cook most of the way through, then finishing the job in the citrus juices.
Get the recipe

Yucatan-Style Ceviche with Avocado

You’ll want to find the freshest fish of the highest quality available look for sashimi-grade fish. Bass, snapper, grouper and halibut are all great choices. This is not the time to cut corners with bottled citrus juices. Buy your own limes and juice them — the difference is very noticeable.
Get the recipe

Grilled Pineapple Salsa

The sweetness and acidity of pineapple makes it a perfect partner for grilled meats, poultry and fish. Try this salsa on tacos, pulled pork sandwiches, burgers or with your favorite seafood.
Get the recipe

Grilled Mexican Street Corn

Popular in Mexico City, this grilled corn on the cob gets its richness from a coating of mayonnaise, which is then used to affix salty cotija cheese to the surface. This is a fantastic side dish, but you could also follow the same recipe, cut the kernels from the cob, toss all the ingredients together in a bowl and use the resulting “salad” as a topping for hot dogs or tacos.
Get the recipe

Main Dishes

Instant Pot Pork Green Chili

Where a red chili might have more of a robust, smoky flavor, green chili packs a bright, acidic punch from the tomatillos and is livened up even more by the addition of fresh cilantro. Using an Instant Pot or pressure cooker will cut the cook time significantly, making this a perfect weeknight meal.
Get the recipe

Tex-Mex Enchiladas with Chili Gravy
Across Texas, enchiladas are served filled with cheese and drowned in a piquant chili gravy. You can make this dish vegetarian by using vegetable oil instead of beef drippings or lard, and substituting vegetable broth for the beef broth.
Get the recipe

Roasted Chicken Chilaquiles

Known as the Mexican hangover cure, chilaquiles are essentially tortilla chips cooked in a spicy sauce, often studded with pulled chicken. While many versions of this dish exist, the most authentic method is to mash the sauce-covered chips into a paste, top with cheese, then finish in the oven. You can transfer the cooked vegetables from the skillet to a blender or food processor however, it is even easier to use an immersion blender. Just be careful not to scrape the bottom of the skillet.
Get the recipe

Leftover Steak Nachos
Have some excess leftover steak on hand? Slice it up and make nachos! The nachos are only in the oven long enough to melt the cheese, so the steak runs little risk of overcooking. Using a combination of store-bought white cheese dip with shredded cheese helps coat all the tortilla chips with some type of cheese (even the ones hiding on the bottom) and provides a great contrast between creamy and melty. You can always cook these on a baking sheet, but we love to cook nachos in cast iron.
Get the recipe

Bourbon Lime Chicken Tacos

Bourbon can provide a potent kick to marinade, and this recipe will liven up your chicken with rich flavors that blend superbly with sweet honey and fresh lime juice. By adding a memorable zest to simple street tacos — topped off with diced onion, cilantro and lime — this bourbon-based dish is sure to become a fast favorite.
Get the recipe

Chipotle Cauliflower Tacos

For this dish, cauliflower florets are roasted at a high temperature, coated in a thick chipotle and garlic paste. Corn tortillas and charred poblano peppers help round out the tacos and give them a flavorful kick. Of course I couldn’t give up my salsa verde addiction, they’re best paired with the traditional Mexican salsa. A squeeze of lime ties all these flavors together and in 25 minutes tops, you have a mouthwatering meal that will keep you on track for Lent and afterwards.
Get the recipe

Austin-Style Migas Tacos

Travel to Austin, Texas — the unofficial capital of breakfast tacos — and you’ll find a spicy tortilla and scrambled egg concoction known as migas. There are many different versions, but the best ones allow the tomatoes to cook down into a pulp, then cook the eggs in the sauce and add the cheese at the end. The result is a saucy scramble that begs to fill up a soft flour tortilla.
Get the recipe

Campfire Burritos

Burritos are such an easy food to prepare. Just load them with your favorite ingredients and you've got a whole no-fuss (and very little clean up) meal. For this recipe everything inside them is already cooked, they require no utensils or cooking equipment, and you can easily customize them to your liking. Just tightly wrap them in aluminum foil and throw them in the oven, on the grill or even in the embers of a camp fire until hot throughout.
Get the recipe

The cocktails

Classic Margarita

Having Mexican food followed by a sweet and tangy margarita is almost mandatory. Any margarita worth its salt should have fresh squeeze lime juice, simple syrup or agave nectar and a nice orange liqueur. This recipe accomplishes that and more. Just be sure to add ice.
Get the recipe

Prickly Pear Margarita

The first sip of this libation has a touch of sweetness, quickly followed by a refreshing burst of tartness. Made with prickly pear syrup, freshly made sweet and sour mix and of course tequila, this is the margarita you'll want to rich for when you want to switch things up.
Get the recipe

Grapefruit Margarita

If you truly want to elevate your margarita game, ditching the store-bought sour mix in favor of making your own is a great start! The sour mix will last for about ten days in the refrigerator.
Get the recipe

Frozen Strawberry Margaritas
What do you get when you add fresh strawberries, frozen limeade and tequila? Heaven. This bright fruit heavy cocktail is seriously delicious. Be careful though, too many of these and you'll need a siesta.
Get the recipe

Kill the Pain
Pick ibuprofen. It inhibits prostaglandin, a pain messenger linked to increased hangover severity. Avoid aspirin, which can irritate your stomach, and ditto acetaminophen: It has to be metabolized by your liver, which is already working overtime from the alcohol.

Hit the Gym
"You can't flush out alcohol with exercise," Dr. Oz says. "But some people find that a workout makes them feel better, probably due to the feel-good chemicals physical activity releases." Do some yoga, and make your mantra moderation.

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The Morning After: One Man’s Quest for a Hangover Cure

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The Morning After and One Man’s Quest for the Cure
By Shaughnessy Bishop-Stall
399 pp. Penguin Books. Paper, $17.

A thought experiment: If hangovers didn’t exist, what percentage of your life would you spend drunk? It’s unexpectedly hard to predict. Part of the thrill of getting wasted, after all, is knowing that you’re sacrificing your future self for your present self’s fun. That’s the point of bad behavior.

The Canadian writer and actor Shaughnessy Bishop-Stall is a fine person to write a book about hangovers, not only because he’s a tenacious researcher but also because he’s willing to get thoroughly torn up on a consistent basis in colorful circumstances. He gorges on single-malt Scotch in Las Vegas, swallows a dozen pints of ale in a series of English pubs, binges on tequila and collapses beside a cactus near the Mexican border, wears lederhosen to a German beer festival and so forth. Reading his chronicle, “Hungover: The Morning After and One Man’s Quest for the Cure,” has an effect not unlike recovering from food poisoning or slipping into a warm house on a frigid night. You turn the pages thinking, “Thank God I don’t feel like that right now.” Or maybe, “Thank God I’m not this guy.”

According to Bishop-Stall, a hangover is composed of two forces combining to form a third force of great evil, like warm water and a storm cluster smashing together into a hurricane. One of the forces is dehydration. Alcohol is a diuretic, which is the reason the bathroom lines in bars are so long and why you wake up from a binge gasping for water. The second force is fatigue. Although alcohol sedates you, it won’t permit access to the deepest levels of sleep, which is why you can pass out for hours and still wake up feeling (and physiologically being) exhausted.

Identifying the cause of a problem, of course, is not the same as having an antidote. Bishop-Stall combs through reports and records, past and present, for purported hangover cures, of which there are many: stuff your socks with green hemlock and walk around on the leaves all day, eat orange Popsicles, drink prune juice, take kudzu-root pills, have someone bury you in hay, drink charcoal dissolved in warm milk, swallow frankincense capsules. He cheerfully tests some of the more exotic remedies, like floating in a curative Austrian lake while listening to pan pipes from underwater speakers, being palpated by a strong-handed masseuse, boiling in a caldron of herbs and hooking himself up to an IV drip of electrolytes, magnesium, calcium, phosphate, vitamins and anti-nausea drugs. None of these counteract the misery of overindulgence.

They do, however, yield insight when undertaken in bulk. All hangover cures belong to one of three categories. Some are palliative, like anti-nausea drugs. Others are distractive, like being palpated. Still others concentrate discomfort into a violent but circumscribed period of time, like being boiled in a caldron, as a kind of psychological purgative. The medical term for hangover is veisalgia, which comes from a Norwegian word meaning “uneasiness after debauchery.” Veisalgia hints at the scrim of despair and self-loathing that is a hangover’s most elusive element, and the one that resists every dispelling mechanism we can throw at it.

You could profitably crop-dust a cocktail party with the factoids in “Hungover.” Consider a drinking ritual, popular in the Netherlands, that involves slurping ice-cold grain alcohol from a tulip-shaped glass, followed by a beer chaser. The name of this ritual, kopstooje, translates as “little head-butt.” The Spanish word for hangover, cruda, means “rawness.” The German word, Kater, means “tomcat,” presumably as in being mauled by one. Bishop-Stall even unearths an emergency-room case report about a patient who suffered from paralysis of the arm after getting drunk and passing out with it draped awkwardly over a suitcase. This victim of “alcohol-induced crush syndrome” was saved by emergency surgery.

Bishop-Stall’s archival rooting-around is more interesting than his memoir through-line. Although he’s a lovable narrator, he’s also a pretty normal one, and his activities — planning a bachelor party, eating cheese, cat-sitting for his parents — don’t always rise to the level of book material. But that’s O.K. You expect a book about alcohol to ramble a little, and his commitment to the subject more than compensates. Many writers would have given up the project after urinating in a public fountain or wandering alone into a dark German forest or vomiting into a sombrero. Bishop-Stall does not. Two-thirds in, he admits that he is “pretty much drunk every night now,” which suggests that the book was written in exactly the twilight zone it aims to clarify.

The thing about hangover cures is that most people are simultaneously convinced they have a decent remedy (greasy breakfast sandwich, aspirin before bed) and committed to the notion that a true cure doesn’t exist, because otherwise we’d all know about it. But Bishop-Stall, over the course of his journey, develops a remedy that seems to work, and he provides a precise recipe for it. When correctly assembled and dosed at the proper time (between last drink and passing out), he claims that his mixture of B vitamins, milk thistle, N-acetylcysteine and frankincense wards off a hangover’s nastier symptoms. He doesn’t guarantee its safety and apparently has no plans to bottle and sell it, but it’s there for the testing. Booze it up, readers.

23 Mexican Breakfast Recipes That Aren’t All Burritos

Viva la breakfast. It’s the first meal of the day, the most important. And to be frank, any meal smothered in guacamole, queso, a runny egg, and hot sauce is worth celebrating.

Traditional Mexican breakfasts have inspired everything from the mainstream breakfast burrito to infinite variations of huevos rancheros (although we’d hesitate to say “too many” — we’re not even sure that’s possible).

And while they’re notorious for being a go-to hangover cure (did we mention avocado and cheese?), they can actually be quite nutritious and easy to make at home. Your abuela will finally have competition.

From chilaquiles to churro waffles to chipotle sweet potato eggs Benedict, these Mexican food recipes will inspire you to ditch your brunch date for your own kitchen — yes, really.

Eggs-actly what the doctor ordered.

1. Huevos rancheros breakfast strata

Strata is a layered dish similar to a casserole, and it often has delicious bread woven throughout.

This huevos rancheros-inspired dish uses plain bagels, chorizo, cream cheese, two grated cheeses, eggs, half-and-half, and a homemade rancheros sauce to make a heaping bowl of Mexican heaven.

It’s on the heavier side, so enjoy it with friends and, as the recipe creator suggests, wash it down with a smooth pale ale.

Here’s an easy black bean huevos rancheros if you don’t need the whole chunky strata.

2. 10-minute huevos rancheros breakfast tostadas

Your weekday rancheros dreams just came true.

These delicious and Instagrammable huevos rancheros take only 10 minutes to whip up, including the avocado-lime dressing, which you won’t want to skimp on.

We love using refried black beans and going heavy on the hot sauce. That’s just us, though. You can tweak this in any way that will help you wake up feeling primo every day.

If it’s the beans you’re really after, we’ve got you.

3. Huevos rancheros breakfast sandwich

We’re all about the multicultural life, and mixing a colorful Mexican banquet with a quaint English muffin is about as tasty and hearty as a culture clash gets.

As if you haven’t seen huevos rancheros in enough forms yet, here’s one more (last one, we promise).

We love that all the ingredients are squished between two hearty halves of an English muffin (which, if you ask us, is arguably a better vehicle than tortillas for soaking up sauce and yolk).

You can whip up this sandwich in a matter of minutes and polish it off even quicker. Stick with the bacon on this one — the saltiness brings all the magic together.

For when the carne is a no-no.

4. Tres leches overnight oats

This recipe may call for three different kinds of milk, but don’t let that intimidate you. It’s called tres leches (“three milks”) for a reason. The reason? It’s really good.

You can make overnight oats in bulk, so you won’t waste any ingredients. If you absolutely need a shortcut, you can use only unsweetened vanilla almond milk — but trust us, you’re missing out on 66.6 percent of the joy.

For our pals with diabetes, here are four milk options that won’t mess with your blood sugar.

5. Mexican stuffed sweet potatoes with eggs

We love stuffed sweet potatoes. Add a runny egg, taco seasoning, and a drizzle of avocado sauce and we may just have found our Prince Charming. (Look, you have your taste, we have ours, and we may love sweet potatoes a bit too much.)

This recipe boasts all our favorite Mexican flavors but is still Paleo- and Whole30-friendly. Why use a tortilla when you have a nutritious potato jacket — the trendiest carb-based garment?

You can throw pretty much anything inside a baked sweet potato.

6. Upside-down Mexican breakfast casserole with hash brown crust

There are so many good things about this recipe, we don’t know where to start. Mainly that it’s upside down.

First off, hash browns made with taco seasoning? Heck yes. Our second-favorite part: You can use the leftovers to make breakfast tacos — just add a tortilla.

Not so into hash browns? Skip the potato. The casserole is still great without it.

Versatile? Flavorful? Easy? This checks all the boxes. If you’re making breakfast for a crowd, we’ve also got some amazing options for you.

7. Migas

Migas is the most underrated Mexican breakfast of all time. And that’s migas, not Migos — no Versace over here.

Yes, you have to fry your own tortillas. (Well, technically you could use chips, but trust us on this one.) And yes, slow-cooking the eggs is the way to perfection. But putting in just a little extra efforts yields incomparable flavor and heavenly texture.

We love topping the whole shebang with avocado and pico de gallo, the savior of the Mexican appetizer.

8. Tofu scramble black bean vegan breakfast enchiladas

These delicious enchiladas are the perfect meal for a group breakfast or brunch.

They’re great for vegans and meat eaters alike, and the flavor is so bold and delectable that even your friends with dietary requirements will be able to chow down without complaint.

To change up the recipe — because making this once means that you’ll have to make it again by popular demand — try green enchilada sauce and add spinach to the scramble.

Tofu is a nimble beast that can fit into almost any meal. It can, however, be quite boring. We found 41 ways to spice it up.

9. Vegan spicy scrambled tofu breakfast tacos

Aaaaaaand it’s back! Tofu isn’t known for its flavor, but the spices and blended tomatoes in this recipe make it unforgettable.

And this recipe even works with unpressed tofu. Simply fill warm tortillas with the savory scramble, top with avocado mashed with sea salt and lime, and throw on whatever other toppings suit you.

They’re so good, we can hardly taco ’bout it. (Forgive us — we’re thinking only of tacos, and our pun game is off.) Look! Distraction! Here are 32 healthy tacos to eat immediately!

10. Mexican chipotle sweet potato eggs Benedict

If you often skip eggs Benedict because you don’t eat bread or don’t appreciate the film work of Mr. Cumberbatch, try this sweet potato version on for size and prepare to change your opinion.

Sweet potato rounds are roasted and topped with tomato, guac, poached eggs, and an incredible chipotle hollandaise. If you’re Paleo, skip the mayo and use ghee in the sauce. And, as always, top with more hot sauce if you’re brave enough.

Eggs are great. There are plenty of things you can put them on or in. Hooray for eggs!

11. Churro waffles

OK, few things about these mind-blowing waffles can truly be called healthy, but treating yo’self occasionally is healthy, so have at it.

Prep the batter the night before to get the perfect amount of fluff, and definitely go for the vanilla ice cream topping (and caramel sauce).

It’s true: YOLO. And that one life should contain as many waffles as possible. Plus, you can always have a green smoothie or salad tomorrow.

For when you wake up and hear that animal protein callin’.

12. Easy skillet chicken chilaquiles

For those new to chilaquiles, it’s basically a tortilla (chip) casserole. The hardest part of this super-simple recipe is shredding the rotisserie chicken without managing to eat it all before it meets the other ingredients.

Once that’s done, add the chicken to a heap of tortilla chips crushed in a skillet, cover it in salsa verde, and bake the whole business for 15 to 20 minutes.

Top it with whatever fixings you fancy — we love cotija cheese, guacamole, and cilantro — and dig in.

13. Spicy chorizo shakshuka

While shakshuka is traditionally a vegetarian dish, Spanish-style chorizo sausage brings a whole other punch to this Middle Eastern staple with a Mexican twist. You can tour the world before you’ve even had your morning coffee.

You’ll cook the onions and bell peppers with the meat, giving it the same savory flavor. Then, scatter crushed tomatoes and eggs over everything. Bake it in a cast-iron skillet, and once the egg whites set, remove the skillet from the oven and top with cheese and herbs.

While the recipe calls for goat cheese and parsley, you can use cotija and cilantro to keep it Mexican-style.

14. Mexican breakfast cups

We love everything about make-ahead meals — especially when they taste like this. The only thing you need to consider when waking up is how quickly to pop them in your mouth.

These egg cups are baked with black beans, avocado, cheddar cheese, and bacon — in other words, they have protein for days. We love subbing chicken sausage for the bacon and adding veggies like chopped broccoli to give them even more of a nutritional boost.

If you’re big on the make-ahead game, we came up with some batch cooking ideas to take the pressure off the rest of your week.

15. Breakfast enchiladas

Another great dish for a get-together, these enchiladas are a super-fun way to change up your breakfast game. We love subbing shredded chicken for the sausage and pepper jack cheese for the colby.

Bake with store-bought green chili sauce and top with homemade salsa or chopped tomatoes and red onion. Or all three — why not?

If you’re on the keto diet, here are some chicken recipes to make sure your protein servings are on point.

16. Mexican breakfast casserole

This Paleo casserole uses sweet potato as a crust and is packed with protein and flavor. The nutritional yeast adds a subtle cheese-like flavor, and the coconut milk gives it that fluffy, creamy texture that eggs typically get from half-and-half.

While coconut and sausage may not sound like a great match, the flavor from the oil and cream are subtle and add just the right touch of sweetness to the onions, peppers, and meat.

This is a more interesting option if you want to seem like you know your potatoes.

17. Whole egg, bacon, and avocado quesadilla

To make this breakfast quesadilla, simply crack an egg inside the hole created by avocado slices, top with bacon and cheese, sprinkle with salt and pepper, fold, and cook until crispy.

We love the simplicity — who needs more than bacon, cheese, and avocado? — but as with most dishes, we also enjoy experimenting with different veggies, proteins, and cheeses.

Experiment with your grill this summer to take the food wizardry up another notch.

18. Breakfast taquitos

Eggs, sausage, sun-dried tomatoes, avocado, melted cheese… oh, and the best part: a crispy, crunchy tortilla wrapping. And they get even better — they’re also freezer-friendly!

Make a big batch on the weekend, pop ’em in the freezer, nuke or bake, and dunk in guac and salsa. They’re equally delicious served fresh and taste great with substitute fillings.

19. Breakfast burrito casserole

The only thing better than a breakfast burrito is a breakfast burrito casserole. (This is more than “just a burrito,” we promise!)

Don’t believe us? We dare you to whip this up anyway. If we’re wrong, wrap it in a tortilla and call it a burrito. Made with hash browns, chorizo, scallions, and sharp cheddar cheese, this delicious casserole certainly doesn’t skimp on flavor.

We love subbing turkey sausage for the chorizo and roasted sweet potato chunks for the hash browns and experimenting with different cheeses.

20. Healthy Mexican breakfast bowls

These breakfast bowls are perfect for lazy mornings or weekends when breakfast happens at noon. Super filling, full of fiber and protein, topped with a perfectly fried egg… what’s not to love? (Spoiler: Nothing.)

If you’re up for a little extra leg work, make the turkey chorizo — it’s leaner than the regular store-bought kind and tastes just as great. Plus, the leftover meat is great in tacos and burritos or as a protein-packed snack.

21. Freezer breakfast burritos

OK, we did say they weren’t all breakfast burritos, but how could we not invite these guys to the party?

Tater tots and breakfast burritos are a match made in heaven. Add sausage, refried beans, cheese, and chopped tomatoes and you’ve got yourself a love story that unfolds inside your face.

Since burritos are so versatile, feel free to play with add-ins and toppings — it’s hard to go wrong. Do yourself a favor and make a big batch. You’ll be glad you did when you wake up to eight beautiful breakfast burritos waiting just for you — and a friend, if they’re lucky.

Red Ginseng Tea


A 2014 Korean study found that consuming a little less than half a cup of a red ginseng beverage (like tea) can fight alcohol-induced fatigue, stomach pain, and thirst more effectively than equal amounts of H20. Red ginseng tea belongs to the botanical family Panax, which translates from Greek to mean "all heal." Sounds promising already, right? The study, which was pubbed in the journal Food & Function, found that participants who sipped on a red ginseng drink saw a significant reduction of plasma alcohol levels and hangover severity (from whiskey—ouch!), in comparison to the placebo group.

The Epicurious Blog

When you have a hangover, and your head is pounding so badly you can barely even see the Love Boat marathon you&aposve crawled to the couch to watch, you need a fix that works. And in our book, it certainly doesn&apost hurt if your hangover fix also tastes good. We decided to seek the counsel of 10 people who eat and cook (and, ahem, perhaps drink) professionally for their go-to hangover fixes. From kimchi to Fritos to Tex-Mex to tripe, the ideas these 10 chefs came back to us with are as tasty as they are inspired--the comforting common denominators being grease, salt, electrolytes, and a little bit of the hair of the dog. As our holiday-party-season gift to you, we also got a bulletproof recipe that&aposll have you fully-functional and ready for the next round of holiday drinks in no time.

How Scott Conant (Scarpetta, Miami) Cures a Hangover: "I make eggs stewed in a very spicy herb tomato sauce. This works for me because it&aposs spicy, has plenty of fat, and I eat it with grilled bread."

How Marcus Samuelsson (Red Rooster, NYC) Cures a Hangover: "Soup. Ramen soup with a little bit of pork fat in there. Like let&aposs say pork belly or something like that. It&aposs amazing. With poached egg!"

How Christina Tosi (Momofuku Milk Bar, NYC) Cures a Hangover: "I go for a really long run so it makes me feel worse than I already feel. And then I go and get a burger at the Burger Joint and a really big cup of Coca-Cola. You&aposve got to make it hurt more, and then you go greasy. That&aposs my cure. You&aposve got to sweat it out, make yourself want to puke even more, and then fill it up with greasy food."

How Ford Fry (The Optimist, Atlanta) Cures a Hangover: "I&aposm a huge fan of Mexican food and think it can cure any hangover. My favorite spot in Atlanta is Nuevo Laredo Cantina for authentic-style dishes, like beef and cheese enchiladas, chile rellenos, and tamales, for much needed calories after a long night out or in the kitchen."

How Andrew Carmellini (The Dutch, NYC) Cures a Hangover: "Tripe and eggs is the best hangover food ever. I do a variation at all of my restaurants for brunch but the best one with a kick is the version at the Dutch. It&aposs kind of cross between Menudo and Posole with Guajillo chili: onions, avocado, fried eggs, and the piece de resistance: Fritos--a nod to Tex-Mex food, which I love. This is amazing with a cold beer."

How Anita Lo (Annisa, NYC) Cures a Hangover: "My favorite hang over cure is a spicy, brothy kimchee and pork belly stew. The spice helps to take away any aches and pains you might have--or it at least refocuses those receptors on your mouth. The broth and salt help to replenish lost liquids and electrolytes, and I&aposm not sure what the fat does, but I always want something fatty the day after overindulging. But really the only cure I swear by is time + sleep + water."

How Tiffany McIsaac (Bluejacket, DC) Cures a Hangover: "In Hawaii the big thing everyone eats for a hangover, and I still swear by it today, is loco moco. White rice and mushroom gravy topped with a burger patty and a fried egg (or two). We are currently serving it the Arsenal at Bluejacket now and it&aposs been fun to see the reactions of our diners when it hits the table."

How Chris Cipollone (Piora, NYC) Cures a Hangover: "Green kombucha. Fixes everything."

How Max Goldberg (Pinewood Social, Nashville) Cures a Hangover: "My cousin Jesse taught me a great burger and a ginger ale with a ton of bitters is a great hangover cure, so that&aposs my go to."

How Tadashi Ono (MaisonO, NYC) Cures a Hangover:"I would eat hot pot or soup to sweat and get the alcohol out of my body. like my dish, Hungover Hot Pot. All of the ingredients in the pot are easy to digest on a damaged stomach, and the salt, vitamin C and protein provide the nutrition that you lost from drinking and sweating. Amino acid from the soup stock also helps with recovery."

Hungover Hot Pot Recipe from Tadashi Ono (serves 4)

1 pound chicken breast, skinned, sliced thin and cut into bite-size pieces

1/4 cabbage, cut into bite-size pieces

2 Idaho potatoes, cut into 1/8 inch thick half moons

8 pieces Shiitake mushroom, cut in half

1/2 pack tofu, cut in 4 pieces

1 ounce Harusame (potato starch noodles) soaked

4 scallions, cut into 2-inch long pieces

1 cup ponzu (or equal amount of lemon juice or soy sauce) for dipping

Put all ingredients in neat bunches in pot. Put the pot on stove with high heat to bring it to a boil. Lower the heat to medium and skim off any impurities. Cook the pot for about 5 minutes. Serve it with ponzu sauce on the side for dipping.

What Do YOU Think?

Do you get hangovers? What works best to help you feel better? Have you tried any of the methods listed in this slideshow? Leave a comment below and let us know.

Do you get hangovers? What works best to help you feel better? Have you tried any of the methods listed in this slideshow? Leave a comment below and let us know.