fromEater NY
2 weeks agoTlacualli Breakfast Serves Loaded Chilaquiles and Iced Coffee Horchata
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.
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