Local Flavor

An occasional column tracking our favorite post-surf meals

Coco Nogales with be the first to tell you that huevos are an important part of surfing in Puerto Escondido. Photo: Pina

Surfing's most celebrated rites of passage are also some of the most unobtainable. But even if you never catch the wave of the day at your home break or witness the swell of the season on your trip abroad, there are still a few aspects of the surfing experience that never disappoint. One such ritual is the post-surf meal. And since each location has it's own signature dish--a plate that's often as distinctive as the locales themselves--we decided to organize this column by season, highlighting the meals that are most likely to be in your immediate future if you're scouring the globe for surf. First up: a little town south of the border where (along with monster tubes) you can find some really good eggs. --Kyle DeNuccio

Huevos Rancheros (WAY-vohs ran-CHEH-rohs)
Puerto Escondido, Mexico

Puerto Escondido has built its reputation on leaving the best surfers with their boards and hearts broken. When the waves are big, the majority of surfers end up fighting currents and rips without successfully tracking down even a few good waves. According to Coco Nogales, "People come here to test themselves," which means they need a meal that will fuel the fire.

"Normally the best waves are in the morning," he says. "You surf early and get out around eleven. Afterward, if you're really hungry you're going to get huevos rancheros with a fruit smoothie."

While Nogales didn't have evidence to support the theory that a steady diet of huevos rancheros would endow surfers with the set of huevos needed to charge Puerto, he did admit to sometimes using the expression "Ponte huevos!" which roughly translates to: "C'mon put some eggs down," to tell someone to charge harder.

Ingredients: Meaning "rancher's eggs" or "country eggs," this recipe includes fried corn tortillas topped with fried eggs and salsa ranchero-- a tomato-based salsa, with onions, garlic, and green chili peppers (serranos or jalapenos). In Oaxaca, you'll find the dish sprinkled with the region's signature asadero or Oaxacan cheese, a soft, stringy cheese similar to Monterey Jack. Most plates are served with a side of beans.

Price: 35-70 Pesos (3-6 USD)

Tipping: 10 percent is standard

Wet Your Whistle: Orange juice or a fruit smoothie

How To Order Like A Local: "Una orden de huevos rancheros por favor."

The Place To Eat: "Playa Zicatela has one 500 meter street with everything there," says Nogales. "There are a lot of restaurants, but one of the good ones is my friend's place, Mana. It's a Mexican style palapa on the beach. He's been here forever, even before me. All the surfers kind of know him and keep coming back."

Next up: Nasi Campur with Rizal Tanjung in Bali.