Since Cinco de Mayo falls on a Sunday this year, it only makes sense to kick off your celebrations with brunch. And there are plenty of places in the city to indulge in hearty, Mexican breakfast dishes, like Migas, Huevos Rancheros, or Chilaquiles Verdes.
We especially love Tacombi’s tasty Chilaquiles; a pile of homemade tortilla chips topped with salsa verde, crèma fresca, pickled onions, and two sunny side up eggs. And the Nolita taqueria was even kind enough to share their recipe, which means that (since you generally save money by cooking at home), you’ll have even more to spend on margaritas later!
Courtesy of Tacombi
12 – 15 corn tortillas, cut into triangles
2 cups queso chiuhuahua, shredded
2 cups tomatillo salsa
8 eggs, cooked sunny side up
fresh cilantro, chopped
pickled red onions
Fill a heavy bottomed pot or deep-fryer with canola oil, and heat to 350°F. Drop in tortillas, and fry just until golden brown and crispy. Remove to a paper towel-covered plate, to drain.
Heat oven to 450°F. Place the chips in a stainless steel bowl, top with chihuahua cheese, and bake in the oven for 7 minutes. Once the cheese is melted, divide the chips amongst four plates.
In a small saucepan, heat the tomatillo salsa. Dollop the salsa on top of the chips, along with the crema fresca and a sprinkle of cotija cheese. Top each plate with two sunny side up eggs, and garnish with cilantro and pickled red onions. Enjoy with a Michelada!
267 Elizabeth Street, btwn. Houston & Prince Sts.