This chilaquiles recipe has been adapted from author Diana Kennedy's My Mexico. The sauce is made with tomatillos, serrano chiles, and garlic; the chilaquiles are finished with queso fresco, crème ...

For Mexico City-style tacos and the best chilaquiles in the city, head to Taquearte in Pico Rivera.

The only thing better than tortilla chips is tortilla chips soaked in your favorite chile salsa and topped with ingredients ...

Today’s Google Doodle is a foodie’s delight. The Doodle is a celebration of one of my very favorite breakfast meals, the wonderful chilaquiles, which ironically I made for myself not once, but twice ...

Happy Mother’s Day weekend. I’m Laurie Ochoa, general manager of L.A. Times Food, with this week’s Tasting Notes. But there are times you have to quiet your inner brat and listen to your mother. So ...

The perfect breakfast of fried corn tortillas in salsa is always the one you just ate. This recipe is no exception. By Bryan Washington It’s tough to paint a picture of my first chilaquiles plate, but ...

Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of experience in food media. Her work has appeared in more than 15 nationally distributed publications, award ...

Soft-chewy-crunchy chilaquiles are the Mexican breakfast you eat from a street food vendor out of a van in Mexico City on your way to work, on your birthday at a fancy restaurant or “divorciados” ...

SO MUCH FOR OLDER and wiser. Last week, over a decadent birthday dinner, I treated myself to a few celebratory cocktails; the next morning, my aging body treated me to a killer hangover. Though the ...

Bill Esparza is a James Beard award-winning food journalist, author of LA Mexicano, and onscreen food television personality covering food in United States and Latin America. Two years ago, the first ...