Chilaquiles are a traditional Mexican egg dish with fried corn tortillas and salsa. For a great brunch add onions, crema, and a squeeze of lime and wash it down with a michelada.
By Natalie Rose
Chilaquiles are my go-to Mexican breakfast staple, most likely because I always have just a bit of salsa and a few stale chips laying around at the end of the week. It’s a forgiving dish, meaning you can add a bit more of whatever you have on hand. Chopped onion. Shredded cheddar cheese. A drizzle of crema or sour cream. A squeeze of lime (if you can get your hands on one). Paired with a Bloody Maria or a michelada, it’s the perfect post-run breakfast.
No need to go to the store to buy fresh tortilla chips. The older the better. This recipe can work with both red and green salsas, although I prefer green. Also, traditionally I have scrambled the eggs into the tortilla / salsa mixture. This round, to make the plate more photo-friendly, I fried the eggs and placed them on top of the chips. I’m never going back to the old way again.Print
Natalie Rose is a freelance food and travel writer, media producer and avid cook. The daughter of a Mexican-American mother and a Lebanese-American father, Natalie honed her palate tied to the apron strings of family members keen to pass along the strong culinary traditions of Mexico, Lebanon, and her native Arizona. She writes the food and travel blog Chocolate and Chiles. She resides in New York City and La Antigua, Guatemala, and spends her days dreaming up new adventures and delectable dishes to cook. Her mother says she was always a very good eater.