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Chilaquiles

Bajahowodd - 12-31-2008 at 12:00 PM

I'm addicted. Can't say why, but seems at desayuno time, no matter what temptations I see on the menu, I invariably opt for chilaquiles. I was wondering where Nomads have found the tastiest, or most exotic chilaquiles while traveling Baja. I would also like to share one quirky experience I had. We were in Guerreo Negro last March. We stayed at Los Caracoles. I noticed that a new plaza was open next door. The fellow at the front desk told me the food was good, but cautioned that on this particular day, the regular chef was not working. We went in and, of course I ordered chilaquiles. Simply put, they were fabulous, rivaling the best I've ever tasted. About three weeks later, we were passing through again. Went in, inquired as to whether the regular chef was working. Affirmative. Ordered. Mediocre.

BAJACAT - 1-1-2009 at 09:36 PM

Right afther Menudo chilaquiles are the next thing for a hangover, the hoter the better,top with chorizo,chop onios,fresh queso two over medium eggs on the side,and to down it all a cold mexican COCA-COLA/PEPSI, and yes they have to be red not green chilaquiles

lingililingili - 1-2-2009 at 12:44 PM

Next time you are in La Paz try the chilaquiles at Maria's Cafe on Abasolo you can order them red or green, with or without chicken, with or without egg. My personal favorite is "naturales" with the red sauce, no meat or egg and a big pile of lettuce, avocado and tomato on top. Yum...........

oxxo - 1-2-2009 at 12:48 PM

I like the Chilaquiles at Rancho Viejo in La Paz. 35p. I'll have to try Maria's.

BMG - 1-2-2009 at 01:14 PM

Quote:

Originally posted by oxxo
I like the Chilaquiles at Rancho Viejo in La Paz. 35p. I'll have to try Maria's.

Chilaquiles Rancho Viejo - 60M$ - same as above except with carne asada and topped with 2 fried eggs. You'll leave full.

Gotta give the nod to Maria's though. Something about that salsa.

Nov30_2007.JPG - 19kB

Bajahowodd - 1-2-2009 at 02:29 PM

Must mean that La Paz is the chilaquiles capital! Although, I have had some monster chilaquiles at Mi Kaza in Ensenada.

oxxo - 1-9-2009 at 11:19 AM

Quote:

Originally posted by lingililingili
Next time you are in La Paz try the chilaquiles at Maria's Cafe on Abasolo you can order them red or green, with or without chicken, with or without egg. My personal favorite is "naturales" with the red sauce, no meat or egg and a big pile of lettuce, avocado and tomato on top. Yum...........

Tried the chilaquiles at La Cocina de Maria. I ordered the verde naturales. They were just okay. Did not come with lettuce and avocado. The tortilla pieces were store bought tortilla chips (green). The sauce was way too salty. Over charged on the bill and had to point that out to them. More expensive than Rancho Viejo. Next time I will try the red chilaquiles. Maria is a sweetheart

Bajahowodd - 1-9-2009 at 11:43 AM

Using store bought tortilla chips is not only cheating, but it can add much more fat and salt than is necessary.

desertcpl - 1-9-2009 at 04:55 PM

dont think I have tried them before,, is it made with chicken,, any one have any recipes

lingililingili - 1-9-2009 at 05:03 PM

They don't usually use store bought chips and the chilaquiles that have the lettuce are the naturales. Sorry you didn't like them, I hate recommending something people don't like.

Quote:

Originally posted by oxxo

Quote:

Mango - 1-9-2009 at 07:20 PM

Quote:

Originally posted by desertcpl
dont think I have tried them before,, is it made with chicken,, any one have any recipes

You might check out this link:

http://en.wikipedia.org/wiki/Chilaquiles

I like them without meat, red or green. They are great for breakfast; but, good at any time of the day really.

[Edited on 1-10-2009 by Mango]

the beauty of chilaquiles is that no two people make them the same way

BajaVida - 1-13-2009 at 08:44 PM

I once had some in Ensenada made with mole--they were fantastico. Make you own!

Sunman - 1-13-2009 at 10:18 PM

Shari in BA sent me on my way to Abreojos with a belly full a
couple of years ago...they was mighty fine, some of the best I've had. An hour later i'm in Hipolito with Juan's family being force fed lobster (well, maybe not force fed). I was wrecked by the time I got to Abres. Needless to say there was no afternoon surf session that day! :lol:

BajaGringo - 1-13-2009 at 11:06 PM

Quote:

Originally posted by Bajahowodd
I'm addicted. Can't say why, but seems at desayuno time, no matter what temptations I see on the menu, I invariably opt for chilaquiles.

You and my wife. I purposely try to find restaurants that DON'T have them on the menu just to get her to try something different...

:lol:

Bajahowodd - 1-13-2009 at 11:21 PM

Sorry 'bout that, but where does one find a restaraunt in Mexico that doesn't have chilaquilles on a breakfast menu? Applebees?

BajaGringo - 1-13-2009 at 11:53 PM

Trust me, it's not easy...

:rolleyes:

recipe

desertcpl - 2-4-2009 at 04:01 PM

BY NANCY GILKEY, SPECIAL TO THE SUN
Chilaquiles is a recipe I picked up when I first came to Yuma many moons ago. Pronounced chee-lah-key-lehs, the dish is basically just stove-top enchiladas.

You use the same ingredients, skip a few steps, use fewer utensils, save time and get the same great taste. I've served and shared the recipe time and again, but I have yet to meet anyone who didn't like it.

Though people from this region have their own versions, others from other locales often discover chilaquiles in Yuma, just like I did.

It's a versatile dish. You can make it with red or green chili enchilada sauce, or mole. And you can make them with hamburger, chicken or any kind of meat.

Or you can skip the meat and make vegetarian chilaquiles. Want to make it vegan? Use soy cheese instead of the dairy kind.

I sometimes add a can of Mexicorn for added fiber, texture and flavor.

Chilaquiles is a nice side dish as well as a main dish and takes less than 30 minutes to make.

It's hearty and spicy and tastes especially good on cold winter evenings. It also keeps well in the fridge. In fact, the taste improves after it has set awhile, so leftovers are perfect for lunch the next day.

I usually serve leftover chilaquiles with over-easy eggs for breakfast.

Because chilaquiles is easy to make in large batches, it is a nice dish to make when company is coming to dinner. If you make the red chili version, serve it with green salad, sliced avocados or sautéed zucchini for a colorful, balanced meal. A dollop of sour cream is a delicious complement as well.

Because chilaquiles is a one-skillet meal, it's also easy to make over a campfire.

The recipe included here calls for red enchilada sauce. I sometimes make my mine the way my Aztec ancestors did - with steamed red chilies and a blender.

But the easiest way is to used canned sauce. If you're going for more of a straight chili flavor, I using recommend Las Palmas sauce. If you want a tangier sauce, I suggest using Rosarita sauce.

By sheer luck, I have found that a mixture of the two makes what I consider the best chilaquiles sauce. When I'm serving small children or people who are not accustomed to spicy food, however, I mix one can of Rosarita sauce and one can of cream of mushroom soup together.

Just experiment with the recipe until you find the sauce combination that pleases your palate. Halve the recipe or double it, according to your needs.

RED CHILI CHILAQUILES
Makes 8 to 10 servings

1 dozen corn tortillas, cut into small strips or triangles
2 pounds lean hamburger
2 19-ounce cans of red enchilada sauce (mild)
6 green onions, chopped
1 cup Colby-jack cheese, shredded
1 can black olives, drained
(Optional: cooking oil to fry the tortilla pieces in before adding them to the sauce)

In a 10- or 12-inch skillet, brown hamburger over medium heat. Add enchilada sauce. Then gently stir in tortilla pieces. Simmer over reduced heat for about six to eight minutes, until tortilla pieces are tender.

Turn off heat. Spread shredded cheese on top. Arrange onions and olives evenly over cheese. Serve with a dollop of fat-free sour cream.

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Bajahowodd - 2-4-2009 at 04:16 PM

Sounds like chopped up enchiladas to me.

David K - 2-5-2009 at 03:09 AM

If you are ever in North San Diego County and want to try yummy chilaquiles, go to Sunrise Cafe in Vista (Mar Vista exit north of 78 to end, then left to first strip mall parking lot on right) and ask for their 'BAJA BREAKFAST' (yes, it's even called that on the menu)! It is a popular plate (scrambled eggs, melted cheese, crispy tortilla strips, cilantro)... add the house salsa as desired.

EnseNADAslim - 3-2-2009 at 07:31 PM

I had some great Chilaquillas at the restaurant at Playa Buena Aventura in Bahia Concepcion. They had great coffee as well. I was a bit bummed as we went for a nice Sunday Breakfast and all they served was Toasted Bread and coffee. Kind of hard to swallow when you are looking forward to chiliquillas.

lizard lips - 3-3-2009 at 08:13 AM

Kiki's restaurant in Ensenada. Soooooooooooo GOOD!

BajaMarby - 9-1-2009 at 05:58 AM

Try the Chilaquiles at La Bamba next time you're in Rosarito. It may be an "American 50's Diner" but the mexican food is great! The chilaquiles there are outstanding. They make their sauce and the portion is huge.

JESSE - 9-1-2009 at 10:22 AM

My favorite breakfast places in La Paz:

La Perla: Aztec Omelett, an egg Omelette stuffed with Chilaqiles and Chesse.
Baja Biscuits: The Burrito is king.
Gorilla Grill: Good american style breakfast's, stay away from Mexican style.
Samael's: Best Chilaqiles in town.

Would rather have a Snickers bar:

Applebees: Well, they are not famous for them.
Vips: No flavor whatsoever.
Rancho Viejo: Days old frozen and reheated food.

Bajahowodd - 9-1-2009 at 11:06 AM

Probably no patio dining today, eh?

Oggie - 9-1-2009 at 01:49 PM

Mision Santa Isabel in San Quintin. I like the verde con pollo, huevos, y mucho cibollas. :spingrin:

grace59 - 9-3-2009 at 04:24 PM

"I'm addicted. Can't say why, but seems at desayuno time, no matter what temptations I see on the menu, I invariably opt for chilaquiles"
:bounce:

Me, too! Chilaquiles are my favorite. When I am in Mexico and we go somewhere and they are not on the menu, I am sad :no:

I love them best with red sauce and two eggs over-medium on top...beans on the side and a big mug of coffee. It is difficult to find them here in the states, but I talked a small, local Mexican Restaurant into cooking them for me one Sunday...they were good, but are always best when eatten in Baja. What is it that makes them so darn delicious????

TecateRay - 9-3-2009 at 04:33 PM

Try Restaurante Mision Sta Ysabel on the north end of San Quintin - best chilaquiles I have had, over and over and over again!

Just ask....

Pops - 9-3-2009 at 04:42 PM

Quote:

Originally posted by grace59
"I'm addicted. Can't say why, but seems at desayuno time, no matter what temptations I see on the menu, I invariably opt for chilaquiles"
:bounce:

Me, too! Chilaquiles are my favorite. When I am in Mexico and we go somewhere and they are not on the menu, I am sad :no:

Just ask if you can have chiliquiles.
I think that a lot of restaurants don't have them on the menu because it may be considered as more of a "at home" offering and very inexpensive to prepare.

[Edited on 9-3-2009 by Pops]