"I love my chilaquiles with ample toppings, and this one doesn't disappoint; the eggs are pedestaled by crispy corn tortillas, and then topped with refried pinto beans (that have just the right amount of thickness), avocado, queso fresco, a guajillo sauce, and Mexican pickles. It comes with fluffy rice. The Atzec soup is warming and replenishing, packing just enough heat with its tomato- and chile-based broth and has a just broth-y enough consistency to feel delightfully slurpable."
""Tlacualli" is actually the Nahuatl word for food, or, as Tlacualli Breakfast explains on its Instagram, "the action of bringing food to a family member at the place where they work. This practice, [which has] almost disappeared in cities, was very common in past times, especially in rural populations." This is the kind of place where you can bring your entire family or friend group to break bread, and the warmth of the staff adds to the convivial vibe."
Tlacualli Breakfast sits on the Bed-Stuy/Bushwick border and is led by chef Santiago Lopez, who blends Indigenous Mexican comfort food with diner classics. Menu items include French toast, Greek salad, a Mayan frittata with morita aioli, chilaquiles with crispy tortillas, refried pinto beans, avocado, queso fresco, guajillo sauce, and Mexican pickles, plus fluffy rice. The Atzec soup offers a tomato- and chile-based broth topped with cilantro and avocado. The drink list features juices, smoothies, Mexican soft drinks, mocktails, aguas frescas, and indulgent cold coffees and horchata desserts. The space welcomes families, offers free WiFi, and fosters a convivial staff-driven vibe.
Read at Eater NY
Unable to calculate read time
Collection
[
|
...
]