I don't believe that anyone was questioning your abilities or skills, or implying that you aren't a "proper" cook, but rather provide examples or variations that we are familiar with.
I did a little loooking around at a couple dozen different recipes, and found it interesting to say the least.
Where my "expectaion" of huevos rancheros is prepared one way, I noticed some pretty divergent recipes out there...
I can see where you are wondering what the ethnicity of this dish may be.
Some use corn tortillas, others call for flour...
Some use beans, others use hash (why on earth, I have NO idea), while some leave the beans out entirely...
Some call for complicated sauce from scratch (and even these have varying ingredients), where others either make a simple sauce or just use salsa. Why they insist on making breakfast (in particular) any more difficult than necessary, I don't know. And to offer commentary as to what the difference is between ranchero sauce and salsa, I think that too is simply a matter of taste. Some of the sauces I saw recipes for looked a lot like a salsa mix, and others appeared much more bland. And then there's the matter of convenience...
Some of the dishes are "built" like a tostada (fried corn tortilla), and others are using a softer tortilla style (oven baked).
Some call for fried eggs, and others opt for scrambled instead.
Others add a little zest in the way of additional ingredients (as mentioned above), where there are a few recipes that just sound boring as h*ll.
And I swear, there are a couple out there that sound like somebody up in Duluth thought they were getting out on the cutting edge of culinary experimentation by simply substituting a tortilla for the more common toasted slice of Wonder Bread.
As mentioned previously, the variations are as endless as the concoctions that people deam up. After my little search, I've concluded that there has been a distinct "Americanization" of this food, with the ingredients and preparation based upon regional/personal preferrences.
Specifically, oven baking? Never happen in a Mexican kitchen.
Avacados? Unlikely except for special occasions.
Hash??? Jeezus save us from that.
From my experience I've noticed that the staples of Mexican food were/are pinto beans (boiled or refried), black beans, both corn and flour tortillas, beef, chicken, assorted vegetables/chilis/peppers, heavy on the tomatos and corn, and the ever present "hot sauces" (red/green enchilada, salsa, and others).
This could go on for pages (getting into the sociological influences and discussing the heritage of the recipes), but hopefully you've found an answer or two in here...
I might be suffering from CDO.
It is just like OCD, except the letters are in alphabetical order.
Just as they should be...