With crisped up tortillas, fresh (or store-bought!) salsa, runny eggs, and creamy cotija, it’s the ultimate brunch dish when ...

Will ANY of these chilaquiles be good enough for these mexican moms?? Full video out now on Pero Like YT!#chilaquiles #mexicanmoms #momstry #momsreact #nachos #latinostry #perolike ...

Inspired by my hometown of Puerto Vallarta, chilaquiles rojos with Vallarta-style shrimp salad makes for ceviche-meets-brunch, if you want to pretend you’re at the beach.

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 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 ...

The chilaquiles verdes are a harmonious blend of flavors — the smoky, tangy salsa verde, the creamy soft scrambled eggs and chunks of avocado, salty cotija cheese, ...

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.

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.