Owner Luis Garcia and his mother are cooking up authentic bites from Puebla, Mexico, their hometown. Nothing here comes from a can including the tomatillo sauce for the chilaquiles verdes with chicken, which Guy absolutely adored.
I think I may not be a fan of epazote leaves and soggy tortilla chips. I would have it again if I ate it right after I put the chips in the sauce and cut the leaves by half.
This trip, Guy's diggin' into food made the right way.
The easy-to-make sauce for this fish gets its tangy punch from items you might have on hand—canned tomatoes, olives, and capers. When prepping your ingredients, be sure to rinse the olives and capers, or they’ll make the sauce too salty.
Chipotle Chilaquiles for brunch today! I used Rick Bayless' Food & Wine recipe but added some personal touches of chopped avocado, queso cotija, sliced Serrano chiles, diced tomatoes and a squeeze of lime juice. Yummers! http://www.foodandwine.com/recipes/chipotle-chilaquiles
Authentic Louisiana Red Beans and Rice. I used 4 cans of canned Kidney red beans instead & 1 whole hillshire farms beef smoked sausage, 2 Adeles Andouille sausages and a red bell pepper not green. Also 1 tablespoon of cajun seasoning & a dash of cayenne.