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 ...

The basic chilaquiles plate ($14) is made with tortilla chips mixed with pico, crema and sunny-side-up eggs. Birria, chicken, carne and chorizo can be added for a $2 upcharge; chicken breast is $4.

Although both migas and chilaquiles feature fried tortillas piled with various toppings and eaten for breakfast, ... Migas caught on in Texas early, with printed recipes appearing as early as 1922.

Chilaquiles and huevos rancheros have a lot in common. However, ... Texas was a Spanish colony that came under the rule of a newly independent Mexico in the 19th century.) ...

We’re about halfway through 2025, visiting some of the best restaurants and food trucks that the Basin has to offer. Here’s a ...

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 concept will serve chilaquiles and cocktails. Polly Anna Rocha is a food writer from San Antonio, Texas. She earned her BA in creative writing from Texas State University in 2015.

Chilaquiles are available in the morning while tacos start at noon. Located at 4518 1/2 Rosemead Boulevard, Pico Rivera, (323) 545-7387. Monica Quinto and Angelo Farfán of Taquearte.