Chilaquiles come in many flavors, but the core of what they are is right in the name. Coming from the Nahuatl language that ...

Chilaquiles were created after the Spanish conquest of Mexico. The name, as the magazine México Desconocido has reported, is derived from the Mesoamerican Nahuatl word chīlaquīlli, which refers ...

Serve the chilaquiles on plates, topped with the fried eggs or your favorite toppings. Garnish with crumbled queso fresco, Mexican crema, chopped cilantro, diced red onion, and avocado slices.

Preparation 1. Heat 2 tablespoons oil in a large skillet over medium-high. Add onion, garlic and 1 teaspoon salt and cook, stirring occasionally, until softened and beginning to brown, 6 to 7 minutes.

The last chilaquiles I ate, in Los Angeles a few weeks back, were a riff on what I’d thought was the plate of my dreams: after a weekend spent bouncing around the city’s queer spaces with ...

When I got to the front of the Primavera line about 10 minutes later — it moves mercifully quickly — I ordered a plate of the chilaquiles verdes, which was $13, and a jamaica agua fresca.