Chilaquiles IMG_5450
(An amalgamation of recipes from the internet and a couple of Mexican cook books)

Today is May 5th – Cinco de mayo and as noted in my May 5th 2012 post, a holiday of relative insignificance in Mexico (except in Puebla where it is called El Dia de la Batalla de Puebla, aka The Day of the Battle of Puebla), that commemorates the Mexican army’s victory over French forces at the Battle of Puebla on May 5, 1862 under the leadership of General Ignacio Zaragoza Seguin.

Today, here in Venice, we celebrated with brunch because my brother Eric and brother-from-another-mother Danny were in town for their 40th High School Reunion. My niece Jane and her friends were in attendance along with Alan my husband, my step-son Jared and my son Alex who came for a bit and made a valiant effort although he wasn’t feeling well at all, and then my Uncle Phil and his wife Susan came by. Sweet.

The weather was perfect and we were able to eat outside. Everyone was in good spirits and it was a lovely moment in the life.

I served an unmatched pairing of food items and Danny and Eric brought bagels (phew!!! And they were the good kind). This is what we had to eat. Bacon (lots of it per Eric’s request), the good kind, thick sliced and smoky tasting. Fruit salad (strawberries, blueberries, blackberries, mango), yogurt and granola, smashed potatoes (recipe to follow soon); leftover corn cherry scones with homemade plum jam and marmalade, scrambled eggs – not too well done – and of course, chilaquiles in honor of the holiday. The thing about chilaquiles is that they’re so simple. Simple ingredients. Simple food. But somehow exciting and exotic. You can whip up a batch in no time and with a well stocked pantry you can pull together brunch at the last minute.

I have previously posted a very nice recipe for chicken chilaquiles but this one is traditional and simple and straightforward and plainly good. It was popular. Here is the recipe.

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Categories: Breakfast/Brunch, Mexican, Snacks

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