Chilaquiles verdes: This version is topped by runny eggs cooked with fragrant hoja santa. (Ricardo DeAratanha / Los Angeles Times; Styling by Nia Lee / For The Times) Soft-chewy-crunchy chilaquiles ...

Restaurant chilaquiles are such a treat: homemade corn tortillas or chips layered with one of several Mexican-inspired sauces, cheese, and fillings such as beans, protein, or veggies. Often found at ...

In Mexico, chilaquiles is essentially a dish for leftovers. It starts with stale corn tortillas. They are torn or cut up and fried, then immersed in a chile sauce with cheese and cream. Chilaquiles is ...

This Cinco de Mayo, if you’re celebrating, it’s quite possible you might, ahem, overindulge. And if you’re looking for an authentic way to get back on track the next day, do what folks in Mexico do: ...

Chips, salsa, cheese, sour cream and a little protein often come together in the form of nachos. And what a beautiful form it is. Still, nachos are usually a special treat, loaded with gooey cheese, ...

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” ...