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Chilaquiles  with fried eggs and a bowl of atole champurrado is a typical Oaxacan breakfast.  Corn tortillas are cut in quarters and lightly fried.  Then green or red salsa or mole is poured over the crisp tortilla triangles. The mixture is simmered until the tortillas start to soften. Shredded chicken or eggs can be added as well.  It is garnished with sour cream, shredded queso fresco, raw onion rings and avocado slices.