Chilaquiles from Guerrero's Mexican Food

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

Tacos may very well be the perfect food, but let's face it, the standard Meximerican fare can get a bit stale after a while. Taco the Town is here to highlight some of the more unusual Mexican finds in the valley.

This week: Chilaquiles served up by Guerrero's

¿Como se dice?: Chilaquiles are a delicious way to start your day, and an excellent dish for using up leftover ingredients from previous Mexican feasts. Tortillas starting to go stale? Couple extra chiles taking up valuable real estate? Extra chicken that isn't really big enough to make into another meal? No problem. Toss 'em all together and what do you get? The ultimate in Mexican hang over breakfasts. (Well, it may be a toss-up between these and huevos rancheros. We'll let you be the judge.)

(sink your teeth into all the spicy details after the jump)

La Comida: There's a lot of really bad chilaquiles out there. Like, barely edible tomato and egg monstrosities made with tortilla chips. You don't have to worry about the quality of your b-fast at Guerrero's though. The chilaquiles are spot on and come with a side of rice and refried beans on the side, all for less than five bucks. Solid.

El Sabor: Chilaquiles can be made with either a red chile or a tomatillo base, so if you see them on the menu and are unsure, just ask if they're red (rojo) or green (verde). In addition to the red or green sauce, the dish is also loaded with strips of stale tortilla to soak up all that tasty sauce without going soggy. Add scrambled eggs, queso and onions and you've got chilaquiles.

Bring a bit of México to your kitchen: Chilaquiles are really easy to make and an excellent way to use up odds and ends from other recipes. So the next time your corn tortillas are starting to get stale, consider tossing them with sauce and eggs for a tasty Sunday brunch. Micheladas on the side? Optional, but recommended.

Know of any Mexican gems in the Valley? Reveal your family secrets in the comment section.

Follow Chow Bella on Facebook and Twitter.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.