Soft-chewy-crunchy chilaquiles are the Mexican breakfast you eat from a street food vendor out of a van in Mexico City on your way to work, on your birthday at a fancy restaurant or “divorciados” ...

This herbaceous version of chilaquiles verdes is made with hoja santa eggs, inspired by the version at La Cucina de Humo in Oaxaca. Hoja santa is an aromatic leaf essential to Oaxacan cuisine, with ...

For a food writer, one of the best things about going on vacation is not having to cook every day, all day. Then again, because your world revolves around testing recipes, vacation also can mean work ...

Each quick recipe — for larb gai, chilaquiles verdes and more — harnesses summer cooking energy without relying on summer produce. By Ali Slagle It’s easy to gush over summer food, to feel grateful ...

Description: Enfrijoladas, which traces its origins to pre-Columbian times, is still one of the most popular versions of enchiladas in Mexico. This recipe, which comes from the state of Oaxaca, ...

Chilaquiles verdes for when you want to get lost in your kitchen, and kimchi carbonara for when you don’t. By Sam Sifton Credit...Chris Simpson for The New York Times. Food stylist: Maggie Ruggiero.

Hit this duo of Mexican restaurants during the daytime hours, and you’ll find a number of cheap items — and the chilaquiles are excellent. While dinner is affordable at this Mexican restaurant with ...

If you’re looking for the ultimate breakfast, you’ve gotta try chilaquiles. With crisped up tortillas, fresh (or store-bought!) salsa, runny eggs, and creamy cotija, it’s the ultimate brunch dish when ...

Emma Orlow is a former editor and reporter for the Northeast region at Eater, who focused primarily on New York City, where she was born and raised. She covered restaurants, bars, pop-ups, and the ...

The Ferry Plaza Farmers Market is legendary in San Francisco — and not just because of its gorgeous produce. For the past three decades, it’s also been home to what many call the best chilaquiles in ...

Chilaquiles verdes: This version is topped by runny eggs cooked with fragrant hoja santa. (Ricardo DeAratanha / Los Angeles Times; Styling by Nia Lee / For The Times) Soft-chewy-crunchy chilaquiles ...