I’ve returned from the Oaxacan Coast. My, is it lovely there. Hot and lovely. After this cold cold winter and so far freezing spring, the hot sun and warm ocean felt mighty good.
You know what was just as good? I ate chilaquiles every morning. Every morning. I ate tortilla chips cooked in chile sauce for breakfast every morning. Saying it now, it sounds sort of wrong. It did not, however, seem at all wrong at the time. I have a theory: Even bad chilaquiles are good. I’ve proved it true in the past. I was happily unable to prove it true again; all the chilaquiles I had were delicious. Some had the green chile and tomatillo sauce:
Some had two sauces and came with a black bean filled pastry bull with dried chile horns:
Some were ordered, some were glopped out of a hotel breakfast buffet, some were purchased at an airport lunch counter. What they all had in common was a generous drizzle of crema (slightly thin and ever-so-drizzle-able Mexican sour cream), some grated salty Oaxacan cheese, and plenty of thinly sliced raw onions on top. Duly noted.
J.J. | 06-Apr-09 at 8:52 am | Permalink
Oaxaca rules.
That’s Chil*A*quiles.
Nice site, btw.
-J.J.
Jenny | 29-Apr-09 at 1:10 am | Permalink
I too had chilaquiles for breakfast every morning, sometimes with a lovely poached egg on top while I was in Oaxaca. I even occasionally had them for dinner but have never been able to make them myself since i’ve been back.