[
{
"name": "Related Stories / Support Us Combo",
"component": "11576102",
"insertPoint": "4",
"requiredCountToDisplay": "6"
},{
"name": "Air - Billboard - Inline Content",
"component": "11576098",
"insertPoint": "2/3",
"requiredCountToDisplay": "3"
},
{
"name": "Air - MediumRectangle - Inline Content - Mobile Display Size 2",
"component": "11576099",
"insertPoint": "12",
"requiredCountToDisplay": "12"
},{
"name": "Air - MediumRectangle - Inline Content - Mobile Display Size 2",
"component": "11576099",
"insertPoint": "4th",
"startingPoint": "16",
"requiredCountToDisplay": "12"
}
,{
"name": "RevContent - In Article",
"component": "12633456",
"insertPoint": "3/5",
"requiredCountToDisplay": "5"
}
]
Chilaquiles -- a starchy, spicy, comforting dish of quartered and fried corn tortillas, ladled with or simmered in chile sauce -- are one of Mexico's favorite hangover cures. They're also the go-to for thrifty Mexican mamas who want to whip up a quick breakfast and get rid of going-stale tortillas in one delicious swoop.
See also:
-Silvana Salcido Esparza Explains What Mexican Food Is Not and Discusses the Food Term That Makes Her Skin Crawl
This once hard-to-find Mexican standby has been co-opted in recent years by American restaurants (Over Easy, Heart and Soul Cafe, FnB and Chelsea's Kitchen come to mind), but for this particular battle, we're going old school, pitting 50-year-old La Tolteca against 45-year-old Comedor Guadalajara. Let's see whose chilaquiles are more chill . . .
