Oaxacan-inspired Kie-Gol-Lanee’s crunchy and subtly spicy green or red chilaquiles are topped with sour cream, cotija cheese, and avocado. Eggs, chicken, chorizo, or skirt steak can be added if desired. Rice and plantains (a nod to Mexico’s southeastern cuisine) are also included. 

From time to time, chilaquiles appear among the specials. Currently, the brunch menu features a version prepared with huitlacoche sauce or mole. With a deep, earthy flavor, huitlacoche, a fungus that grows in corn, is considered a delicacy in Mexico. The plate also includes the stringy and mild queso Oaxaca and the fragrant and delicately bitter avocado leaf.

While the offerings at this breakfast and brunch destination are not strictly Mexican, a few menu highlights like chilaquiles and milkshakes undoubtedly nod to native fluency in the cuisine. Chilaquiles at Tiztal are abundant and made with green salsa and melty Chihuahua cheese. Patrons can choose to add eggs, chorizo, chicken, or beef. The plate is served with a side of baked potatoes.

Pancakes are the obvious headliners at Pancake Café and Bar, and with only four Mexican-inspired items on the menu, the red chilaquiles are a pleasant surprise. The tomato-based sauce is subtly spicy, and the chips are crispy and not overly soggy. The plate is served with two eggs and sour cream on the side. 

El Habanero is known for its celebrated pambazos (a soft bread sandwich stuffed with potatoes and chorizo dunked in guajillo sauce and fried), and chef and co-owner Enrique Lara finds inspiration in the flavors of his hometown in Mexico City to bring his chilaquiles plate to life.  At first, his creations were spicier, but he has adjusted them to appeal to a broader clientele. 

The menu offers two basic choices: red or green chilaquiles, which can be ordered by themselves or with eggs (the scrambled ones are very fluffy), meat, or both. There is also a dinner option that includes rice and beans.  

Chilaquiles at this eatery are available all day long.  El Habanero is cash only, but they do accept Zelle.

It is no secret that Mexico City natives have a strong affinity for bolillos, a small roll with the texture of a baguette. Capitalinos (Mexican from Mexico City) find in bolillos a perfect vehicle for anything, from tamales (tamale tortas are called guajolotas) to chilaquiles and anything in between. Folklore even attributes ‘medicinal’ properties to this bread—as bolillos are considered a go-to remedy for emotional distress. 

Pan Artesanal´s chef and co-owner, Marisol Espinoza, does not serve chilaquiles in a bolillo but surprises customers by delivering red chilaquiles in a delicious croissant-like pastry that layers on a flaky, buttery texture to the spicy, crunchy tortilla chips. Pan Artesanal is currently open only on the weekends and sells out early. Customers can order at the bakery or place orders ahead of time through the Clover app.

With its many options, this popular Little Village breakfast spot could very well be a shrine to chilaquiles. 

From the version in mole sauce to enfrijolados, a take on a dish similar to enchiladas that entails covering tortillas with a bean-based cream instead of salsa, at La Catedral, there is a choice suited for what it seems every taste and level of heat tolerance. 

According to Jalisco-born chef and owner Ambrocio González, at La Catedral, the traditional chilaquiles verdes made with a tomatillo sauce, or the very spicy a la diabla version, which adds the smokiness, and depth of chipotle chilis to the heat, are the most popular.  

Despite the recent shortage of ingredients, which has driven the team at La Catedral to look out for them constantly, Chef Ambrosio is committed to keeping the many chilaquiles on the menu and will add one more option in winter. If you can, try to visit on a weekday. Lines are out the door on weekends but worth the wait.