Chilaquiles – the Charm of Unassuming Places
Love at First Crunch
After a sleepless night on a bus, there’s only one thing a person truly needs: coffee.
Exhausted, crumpled, and lugging backpacks that felt heavier than they should, we finally spilled out into the humid air of Puerto Escondido. Barely alive, we stumbled upon a tiny local spot – your classic family-run street food joint. No fancy decor, just plastic chairs and an open kitchen facing the street. It looked… okay. We claimed a table, dreaming only of a strong, black coffee to resurrect us.
The moment we shrugged off our “houses,” we felt a weight lift – not just from our shoulders, but from our bellies too. We glanced at the table next to us, where a group of local guys were hunched over plates of crispy tortilla chips soaked in red salsa, each topped with a perfectly fried egg. More and more food kept appearing at their table.
Travel had already taught us one golden rule: eat where the locals eat.
With the ocean breeze in the background and the undeniable smell of corn tortillas wafting through the air, we couldn’t resist.
“Maybe we’re still alive?” I asked, half-joking. “I’m starving,” Gabi declared. “Should we try that dish with the egg on top?”
And just like that, completely by accident, our lives were suddenly divided into before and after chilaquiles.
So, What Are Chilaquiles?
A classic Mexican breakfast or brunch dish that has stayed with us ever since. It starts with leftover tortillas, fried until golden and crispy, then simmered gently in salsa (the key is gently – not too much!). Finally, they’re topped with cheese, avocado, sour cream—whatever your heart desires. The name comes from the Nahuatl word chīlāquilitl, meaning “things soaked in chili,” and the dish dates all the way back to Aztec times.
Each region of Mexico puts its own unique spin on it: some add chicken, others avocado; some won’t serve it without a mountain of cheese, while others insist on a spoonful of tangy crema. But there’s one universal truth:
They have to start crispy, then soften just a little.
If they go completely soggy, you no longer have chilaquiles—you’ve got tortilla soup. Also delicious, but not the point here!
It’s even said that chilaquiles are Mexico’s answer to a hangover cure. After a night with mezcal, they’ll either save you—or finish you off.
Officially breakfast, but… who says you can’t eat them at midnight?
The Best Meals Aren’t Just About Taste
They’re about stories.
And ours began right there—in Puerto Escondido, with waves crashing in the background and a plate of crispy, spicy chilaquiles in front of us.
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