The first time we tried chilaquiles (pronounced
chee-la-KEY-lace) was on the last day of one of our Disneyland trips. We’d
already packed to go home and didn’t have tickets to the parks, but we weren’t
ready for our holiday to end just yet. So just as everyone else was queuing at
the park entrance, we stopped by Tortilla Jo’s Taqueria for breakfast. They
served us what they said was classic Mexican comfort food: fluffy scrambled eggs
paired with corn tortilla wedges (totopos) that have been fried and tossed in
salsa. They topped it with queso fresco and crema fresca. We thought we’d died
and gone to heaven. I’ve done a little research; everyone I’ve asked seems to
have a different family variation. Some toast the totopos instead of frying.
Some use enchilada sauce, pico de gallo, or even mole. The eggs may be fried
instead of scrambled. It might be topped with guacamole, chopped avocado,
tomatoes or red onion.
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