Tasting Chilaquiles Verde in the Riviera Maya and Yucatan
When I travel to Mexico breakfast often, if not always, translates to Chilaquiles Verde. Every trip and everywhere I dedicate one morning (if not more) to tasting my favorite Mexican Breakfast dish.
A Mexican Breakfast – Chilaquiles Verde
What are Chilaquiles?
Simply stated, the dish originates from a peasant’s meal (as many great dishes do) with “day old” tortilla chips baked, if not bathed, in salsa (green or red) with onions, crème, cheese, sometimes beans and usually either chicken or a fried egg on top for protein.
And for me it is always Chilaquiles Verde or “green” instead of red (rojo) salsa. But still, that doesn’t mean it is the same everywhere. In fact, if there one rule of Mexican Cuisine is each location offers a different version of dish.
Chilaquiles Verde of the Riviera Maya, Cozumel and the Yucatan
So, on the recent adventure I made a point, wait no, I wanted to eat Chilaquiles Verde often. And I did. I also thought since each place serve the dish with differences, let me take a look at those difference, let me sample those differences.
Here are all the places I stayed (and took a picture of breakfast)
Petit Lafitte in Playa del Carmen
The Westin Cancun offers a breakfast buffet, but I selected the a la carte Chilaquiles Verde. The definite take away as it was served not on a dish, but rather in a bowl. The bowl allowed the tortillas to soak in the flavors from the salsa verde. Nicely done.
Dreams Tulum – Tulum, Mexico
The perfect egg.
Even with a large crowd at breakfast inside the large resort, my egg was prepared perfectly. It was easy for the yolk to drip down into the salsa verde. Yum.
Here I also recommend the Huevos Divorciados, which includes eggs (huevos) with both red and green salsas. On my third morning staying at Dreams Tulum, I wasn’t sure which to order between the two dishes.
Hotel B in Cozumel
Both eggs and chicken.
I loved the fact the Chilaquiles Verde came with both chicken and an egg without even asking at the trendy boutique Hotel B in Cozumel. Nice. And although I prefer the chicken shredded instead of a sliced breast I still enjoyed the dish from the same spot where I’d watch a magical Cozumel Sunset that evening, a sunset that made my 2015Sunset Sunday Calendar
Hacienda Tres Rios
Some like it hotter.
One morning at the lavish breakfast buffet when staying at Hacienda Tres Rios, I attempted to make my own Chilaquiles Verde. I used a fresh cooked fried egg from the grill and mixed in the ingredients form the Mexican breakfast area myself. I am not sure it look the best, but I certainly enjoyed the added spices. Some like it hot.
Casa de Corazon, Soliman Bay, Riviera Maya
One of the options when you stay at Casa de Corazon is to have the onsite caretakers prepare meals for you and have it served outside your bungalow. Um, yes, please.
I asked for Chilaquiles Verde for breakfast one morning and received a homemade version. It might have lacked the aesthetics of the other hotels and resorts, but sometimes home cooking is best.
Adding some color with Pico de Gallo
I am not sure if the French preparation with fresh Yucatan ingredients style of the restaurant played a role in the cooking of my Chilaquiles Verde, but I do recall the quality of the consistency of the tortilla chips. Also, here I added some pico de gallo for a little color and spice to the dish.
The restaurant is available to the public and for the guests who stay at Hacienda Xcantatun. So when you travel to Merida definitely make it a point to have a meal at this award-winning restaurant.
Casa Azul – Merida, Yucatan
Two eggs are better than one?
After almost an entire month, my final Chilaquiles Verde came from Casa Azul. The “white glove” service made every meal special and I definitely appreciated the second egg – that’s a good touch too.
As you can see, all the same order, but all the dishes look different and were prepared differently. Each unique and frankly, each delicious. But ok now it’s your turn, based on the photos, which Chilaquiles Verde would you try first?
Stay Learning Culture thru Cuisine, Craig
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