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” ...

Forget takeout—this Mexican breakfast classic comes together in a flash with crispy tortillas, green salsa, cream, cheese, ...

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.

To make the salsa verde: 1. Put the tomatillos, chile, onion, and garlic in a medium pot and add water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until the ...

This nourishing Mexican breakfast recipe in this video is perfect for when you want to have a leisurely morning with loved ones. Filled with the vibrant flavors of salsa, onions, corn, cilantro, and ...

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 ...

You can turn leftover taco shells from dinner into a hearty breakfast the next morning by including them in one of the many ...

Emma Orlow is an editor and reporter for the Northeast region at Eater, focusing primarily on New York City, where she was born and raised. She covers restaurants, bars, pop-ups, and the people ...

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 ...

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 ...