I love chilaquiles. In fact, I crave them so often that I drag myself out of bed early on a Saturday morning at least once a month to feast on one of my favorite versions from Primavera at the San Francisco Ferry Terminal Farmers Market. That’s what you have to do if you’re going to try to beat the hordes of people that line up for this delicious Mexican breakfast dish every weekend.
We’ve all had huevos rancheros at one crappy diner or another at some point in our lives, but for those that have never tried authentic chilaquiles, it’s understandable how the concept could sound a bit bizarre. Admittedly, the idea of crispy tortilla chips drowned in a sea of flavorful red chile sauce seems a bit unorthodox. I mean who likes soggy nachos anyways? But for those that simply can’t wrap their head around the idea of a somewhat soggy nacho, I’d encourage you to think outside of Latin American cuisine to another ethnic group that also marries sauce and carbohydrates so beautifully — the Italians.
I an effort to convey the craveable aspects of this dish, I’d encourage you think of chilaquiles as you would the perfect bowl of pasta. Here, the thick-cut (preferably homemade) tortilla chips play the role of al dente pasta that has a bit of soft crunch and resiliency left to it, but has also absorbed some of the delicious sauce that surrounds it. Topped with spicy chorizo, tangy Mexican crema, crumbled cotija cheese and ripe avocado and you have a breakfast dish that will set you up for a whole days worth of activities…or an early afternoon nap.