I have such an odd palate. Sometimes I really crave a certain cuisine and I’ll eat food from that region for months; then I’ll switch continents and do the same.

Six months ago, I couldn’t get enough African food. Whether it was North, South, East or West African food, I wanted it all. Now, not so much.

But give me a minute, because history tells me I’ll be swinging back to the Motherland any day now.

Lately though, I’m all about Latin food. I don’t care if it comes from Mexico, Cuba, Venezuela or Bolivia, it’s all I can think about.

However, Mexican food is kind of like Indian food to me. I don’t like all of it. I don’t even like most of it. But I will chow down on carne asada tacos and tamales faster than anything. Chilaquiles are a part of that equation, as well.

If you like nachos, you’ll LOVE chilaquiles!

Chilaquiles (chee-lah-KEE-lahs) are a traditional Mexican breakfast dish that consist of tortilla chips that are soaked in green or red salsa or mole, then broiled or grilled with a Latin cheese. Sometimes chicken or a fried egg are served on top.

Food & Wine has a great recipe for these:

Chicken Chile Chilaquiles

Serves 4-6

* 1 1/2 pounds fresh green tomatillos, —husked, rinsed and halved
* 2 large garlic cloves
* 1 large jalapeño, —halved lengthwise, stemmed and seeded
* 1/4 cup packed cilantro
* 2 tablespoons vegetable oil
* 1 teaspoon ground cumin
* 1/2 teaspoon coriander
* Salt and freshly ground pepper
* 1 pound shredded cooked chicken (3 cups), at room temperature
* 1 1/2 cups shredded pepper Jack cheese (6 ounces)
* 1/2 cup farmers or cotija cheese (4 ounces)
* 1 scallion, sliced
* One 6-ounce bag tortilla chips (8 cups)
* 1/4 cup crema Mexicana, or crème fraîche

Directions:

1. Preheat the oven to 450°. In a blender or food processor, puree the tomatillos, garlic, jalapeño and cilantro until smooth. In a large saucepan, heat the oil until shimmering. Add the cumin and coriander and cook over high heat until fragrant, 30 seconds. Add the tomatillo puree, bring to a boil and cook until the sauce loses its bright green color,
3 minutes. Season with salt and pepper.

2. In a medium bowl, toss the chicken with 3/4 cup of the pepper Jack, the farmers or cotija cheese, scallion and half of the tomatillo sauce; season with salt and pepper. In another bowl, toss the tortilla chips with the remaining sauce.

3. Spread half of the chips in an 8-by-11-inch baking dish; top with the chicken and cover with the remaining tortilla chips. Don’t pack the chips down. Dollop the crema Mexicana over the chips and sprinkle with the remaining 3/4 cup of pepper Jack.

Bake for 15 minutes, or until the cheese is browned. Serve at once.

In Los Angeles, Pepy’s Galley, a fantastic old-school diner in Mar Vista, makes AMAZING chilaquiles. True dive food is to be had at Pepy’s! People flock from all corners of
Los Angeles to partake of Pepy’s chilaquiles.

And while I’m at, whenever you’re in the mood for a real turkey dinner, you MUST try the hot turkey sandwich at Pepy’s, too. Unbelievable.

Pepy’s Galley
12125 Venice Boulevard
Los Angeles, CA 90066
(310) 390-0577