The name chilaquiles comes from the Aztec word chīlāquilitl, which means “herbs or vegetables in chile sauce”. Today you will find many versions of chilaquiles in Mexico, the most common a breakfast dish with totopos (tortilla chips) and chile sauce. Eggs are not uncommon, both scrambled and fried, sometimes topped with cheese and crema (Mexico´s answer to sour cream). Beans are also a chilaquiles staple.
Tag Archives: mexican
Brown Food Does Make It, Pt. 1
“Brown shoes don´t make it.” (Frank Zappa)
One of the reasons I am not a great chef is, well, that I haven´t put in the years of hard training and education necessary to become a great chef. Another reason is that I truly, with all my heart, love brown food.
Flashback Fridays: Grilled Quesadillas
Photos: Mette Randem
Quesadillas are simply tortillas (therefore “-dillas”) filled with cheese (therefore “queso”), but there are any number of twists used to “spice up” this wonderful dish. Today´s recipe is a favorite and was on the menu at my first restaurant – thirty years ago this year. We made the quesadillas in the kitchen, but they are even better hot off the grill.
Repeat After Me: Potatoes, Rice & Pasta
Do you have or have you earlier in life had small children? If so the following scenario should look vaguely familiar:
Potatoes, rice, pasta, potatoes, rice, pasta, potatoes, rice, pasta, potatoes, rice, pasta, potatoes, rice, pasta, mashed potatoes, rice, pasta, potatoes, rice, pasta, potatoes, rice, pasta, french fries, rice, pasta, potatoes, rice, pasta, potatoes, jasmine rice, pasta, potatoes, rice, pasta, potatoes, rice, pasta, potatoes, rice, pasta, potatoes, rice, pasta, potatoes, rice, pasta, potatoes, rice, pasta, potatoes, rice, lasagna, potatoes, basmati rice, pasta, potatoes, rice, pasta, potatoes, rice, pasta, potatoes, rice, pasta, potatoes, rice, pasta, mashed potatoes, rice, pasta, potatoes, more rice, pasta, etc.