Soft-chewy-crunchy chilaquiles are the Mexican breakfast you eat from a street food vendor out of a van in Mexico City on your way to work, on your birthday at a fancy restaurant or “divorciados” ...

Description: Enfrijoladas, which traces its origins to pre-Columbian times, is still one of the most popular versions of enchiladas in Mexico. This recipe, which comes from the state of Oaxaca, ...

For the Verde sauce: Heat the broiler to 500 degrees. Mix the onion, garlic, peppers, and tomatillos in a large bowl. Drizzle with oil, season with kosher salt, and toss to coat evenly with the oil.

For a food writer, one of the best things about going on vacation is not having to cook every day, all day. Then again, because your world revolves around testing recipes, vacation also can mean work ...

Each quick recipe — for larb gai, chilaquiles verdes and more — harnesses summer cooking energy without relying on summer produce. By Ali Slagle It’s easy to gush over summer food, to feel grateful ...

Chilaquiles verdes for when you want to get lost in your kitchen, and kimchi carbonara for when you don’t. By Sam Sifton Credit...Chris Simpson for The New York Times. Food stylist: Maggie Ruggiero.

For something different to break up the brunch monotony. For your gluten-free guests. For when you need to cook for a tribe on a budget. Chilaquiles. You want to make chilaquiles. I know you do.

Note: Making your own tomatillo salsa for this recipe is a snap, but you can use 3 1/2 cups of store-bought green salsa and just add the broth, if preferred. Cotija is a salty Mexican cheese. From ...

The Ferry Plaza Farmers Market is legendary in San Francisco — and not just because of its gorgeous produce. For the past three decades, it’s also been home to what many call the best chilaquiles in ...

Emma Orlow is a former editor and reporter for the Northeast region at Eater, who focused primarily on New York City, where she was born and raised. She covered restaurants, bars, pop-ups, and the ...

Make the chilaquiles: Preheat the oven to 350°. In a large bowl, toss the chips with the salsa verde to combine. Pour the mixture into a cast-iron (or other oven-safe) skillet. Sprinkle with the queso ...