Chilaquiles
Photo: Carlos t · CC BY-SA 3.0

History

Chilaquiles derives from the Nahuatl chilaquilitl, meaning chillies and greens, and pre-Columbian Aztec cooks already made versions of soft-cooked tortillas in salsa. The modern Mexico City breakfast format hardened in the 19th century: yesterday's stale tortillas torn into triangles, fried, then drowned in salsa. La Esquina del Chilaquil in Condesa invented the torta de chilaquiles (stuffing chilaquiles into a bolillo) in 2008; the format spread citywide. Chilaquiles was named the world's fourth-best breakfast by Taste Atlas in 2024.

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Common allergens: Dairy, Egg

Make it at home

Yield 4Hands-on 20 minTotal 35 minDifficulty Easy

Ingredients

  • 12 stale corn tortillas, cut into triangles (or 250g good salted corn tortilla chips)
  • Neutral oil for frying (if using tortillas)
  • For salsa verde: 6 tomatillos husked
  • 2 serrano chillies
  • 1/2 white onion
  • 2 garlic cloves
  • 1 small bunch coriander
  • 1/2 tsp salt
  • OR for salsa roja: 6 ripe tomatoes
  • 2 dried guajillo chillies (seeded, soaked)
  • 2 garlic cloves
  • 1/2 white onion
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 300ml chicken stock
  • 2 tbsp neutral oil for finishing
  • To serve: 200g Mexican crema
  • 100g queso fresco crumbled
  • 1/4 white onion sliced into thin rings
  • small bunch coriander
  • 4 fried eggs (one per person)
  • optional: 250g shredded chicken or 4 slices avocado

Method

  1. If frying tortillas: heat 1cm oil in a heavy pan to 180C. Fry the triangles in batches 2 minutes per side until crisp and golden. Drain on paper.
  2. For salsa verde: boil tomatillos, serranos, onion and garlic in water 8 minutes until soft. Blend with coriander and salt to a smooth puree.
  3. For salsa roja: char tomatoes, soaked guajillos, onion and garlic on a comal or dry pan. Blend with cumin and salt to a smooth puree.
  4. Heat 2 tbsp oil in a wide pan. Pour in the salsa and fry for 2 minutes (this concentrates the flavour).
  5. Add the chicken stock, simmer 3 minutes until slightly thickened.
  6. Add the chips to the salsa, toss gently for 60 to 90 seconds. They should be coated and beginning to soften but NOT mushy.
  7. Tip immediately onto plates. Top with crema, crumbled queso fresco, onion rings and coriander.
  8. Crown each plate with a fried egg, shredded chicken, or avocado as the diner prefers. Eat immediately.

Tip from the editors. Serve the moment chips meet salsa; chilaquiles is a 90-second window between crisp and soggy, and the centre should keep its crunch.

Where to eat chilaquiles

Chilaquiles in Mexico City

El Cardenal ★ 4.6

$$ Traditional MexicanCentro Historico

El Cardenal in Mexico City is the Briz family's 1969 Centro Historico room on Palma, the traditional Mexican breakfast institution where hot chocolate.

OrderThe hot chocolate with pan de nata; chiles en nogada when in season July to September.

TipOpen 08:00-18:00; the Centro location seats four floors and still queues by 09:30 on Sunday morning.

Directions

Fonda Margarita ★ 4.5

$$ MXN 100 to 200BrunchMexican home-style breakfastDel Valle

Fonda Margarita in Mexico City is the 1948 Del Valle morning fonda on Adolfo Prieto, the open-air patio breakfast counter that has served cabbies.

OrderHuevos con chorizo with frijoles puercos; a side of cafe de olla.

Directions

Maque Condesa ★ 4.4

$$ MXN 180 to 320BrunchMexican pan dulce brunch with patio seatingCondesa

Maque in Mexico City is the Condesa morning room on Ozuluama on the Parque Mexico spine, the brunch counter that pairs handmade pan dulce with chilaquiles.

OrderChilaquiles verdes with chicken; a concha de vainilla; cafe de olla.

Directions

Cafe de Tacuba ★ 4.3

$$ Traditional MexicanCentro Historico

Cafe de Tacuba in Mexico City is the Mollinedo family's 1912 Centro Historico room on Tacuba, the 17th-century palace dining hall that runs every traditional.

OrderEnchiladas de mole verde; tamales served with frothy chocolate caliente.

TipDaily 08:00-23:00; the strolling student trio on Sunday afternoons is the move for the room's full character.

Directions

Azul Historico ★ 4.4

$$$ Traditional MexicanCentro Historico

Azul Historico in Mexico City is chef Ricardo Munoz Zurita's Centro Historico courtyard kitchen at the Downtown Mexico hotel, the regional Mexican mole.

OrderMole negro from Oaxaca; cochinita pibil tacos; an agua fresca de la temporada.

TipThe open courtyard table closest to the fountain is the seat; brunch lasts till 17:00 weekends. Walk-ins land most weekdays.

Directions

Nicos ★ 4.6

$$$$ Tasting MXN 1,200Traditional MexicanAzcapotzalcoChef Gerardo Vazquez Lugo

Nicos in Mexico City is chef Gerardo Vazquez Lugo's family-run Azcapotzalco kitchen on Cuitlahuac, the slow-cook Mexican room ranked on the Latin America 50.

OrderThe mole almendrado; the sopa seca de natas casserole.

Book1 week ahead

TipClosed Sunday dinner and Monday; lunch is when the slow-cooked moles peak.

Directions

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