Tasting Chilaquiles Verde in the Riviera Maya and Yucatan

When I travel to Mexico breakfast often, if not always, translates to Chilaquiles Verde. Every trip and everywhere I dedicate one morning (if not more) to tasting my favorite Mexican Breakfast dish.

Chilaquiles Verde - it is what is for breakfast

A Mexican Breakfast - Chilaquiles Verde

What are Chilaquiles?

Simply stated, the dish originates from a peasant’s meal (as many great dishes do) with “day old” tortilla chips baked, if not bathed, in salsa  (green or red) with onions, crème, cheese, sometimes beans and usually either chicken or a fried egg on top for protein.

And for me it is always Chilaquiles Verde or “green” instead of red (rojo) salsa. But still, that doesn’t mean it is the same everywhere. In fact, if there one rule of Mexican Cuisine is each location offers a different version of dish.

Chilaquiles Verde of the Riviera Maya, Cozumel and the Yucatan

So, on the recent adventure I made a point, wait no, I wanted to eat Chilaquiles Verde often. And I did. I also thought since each place serve the dish with differences, let me take a look at those difference, let me sample those differences.

Here are all the places I stayed (and took a picture of breakfast)

Petit Lafitte in Playa del Carmen

the Chilaquiles Verder from Petite Lafitte in Playa del Carmen, Riviera Maya, Mexico

With a side of mangos.

The smaller, boutique style hotel, offers breakfast and dinner included in the price for a room and breakfast is also not to be missed.  Chilaquiles Verde did not disappoint here, however, my life-changing breakfast memory from my time at Petit Lafitte was fresh mangos. When in the Riviera Maya in May, make sure you taste the mangos. Wow.

The Westin Cancun

Chilaquiles Verde at the Westin Cancun, an SPG property in Cancun, Mexico

Sometimes the plate or bowl itself makes the dish.

The Westin Cancun offers a breakfast buffet, but I selected the a la carte Chilaquiles Verde. The definite take away as it was served not on a dish, but rather in a bowl. The bowl allowed the tortillas to soak in the flavors from the salsa verde. Nicely done.

Dreams Tulum – Tulum, Mexico

Chilaquiles Verde from Dreams Tulum, in Tulum, Riviera Maya, Mexico

The perfect egg.

Even with a large crowd at breakfast inside the large resort, my egg was prepared perfectly. It was easy for the yolk to drip down into the salsa verde. Yum.

Here I also recommend the Huevos Divorciados, which includes eggs (huevos) with both red and green salsas. On my third morning staying at Dreams Tulum, I wasn’t sure which to order between the two dishes.

Hotel B in Cozumel

Chilaquiles Verde from Hotel B in Cozumel.

Both eggs and chicken.

I loved the fact the Chilaquiles Verde came with both chicken and an egg without even asking at the trendy boutique Hotel B in Cozumel. Nice. And although I prefer the chicken shredded instead of a sliced breast I still enjoyed the dish from the same spot where I’d watch a magical Cozumel Sunset that evening, a sunset that made my 2015 Sunset Sunday Calendar

Hacienda Tres Rios

Chilaquiles Verde from the buffet at Hacienda Tres Rios in Playa del Carmen, Riviera Maya, Mexico

Some like it hotter.

One morning at the lavish breakfast buffet when staying at Hacienda Tres Rios, I attempted to make my own Chilaquiles Verde. I used a fresh cooked fried egg from the grill and mixed in the ingredients form the Mexican breakfast area myself.  I am not sure it look the best, but I certainly enjoyed the added spices. Some like it hot.

Casa de Corazon, Soliman Bay, Riviera Maya

Chilaquiles Verde from Casa de Corazon in Soliman Bay, Riviera Maya, Mexico

Home cooking.

One of the options when you stay at Casa de Corazon is to have the onsite caretakers prepare meals for you and have it served outside your bungalow. Um, yes, please.

I asked for Chilaquiles Verde for breakfast one morning and received a homemade version. It might have lacked the aesthetics of the other hotels and resorts, but sometimes home cooking is best.

Hacienda Xcanatun

Chilaquiles Verde from Hacienda Xcanatun in Merida, Yucatan, Mexico

Adding some color with Pico de Gallo

I am not sure if the French preparation with fresh Yucatan ingredients style of the restaurant played a role in the cooking of my Chilaquiles Verde, but I do recall the quality of the consistency of the tortilla chips. Also, here I added some pico de gallo for a little color and spice to the dish.

The restaurant is available to the public and for the guests who stay at Hacienda Xcantatun. So when you travel to Merida definitely make it a point to have a meal at this award-winning restaurant.

Casa Azul – Merida, Yucatan

Chilaquiles Verder from Merida served at Casa Azul

Two eggs are better than one?

After almost an entire month, my final Chilaquiles Verde came from Casa Azul. The “white glove” service made every meal special and I definitely appreciated the second egg – that’s a good touch too.

As you can see, all the same order, but all the dishes look different and were prepared differently. Each unique and frankly, each delicious. But ok now it’s your turn, based on the photos, which Chilaquiles Verde would you try first?

Stay Learning Culture thru Cuisine, Craig

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  • Bill

    okay, you made me hungry and chiaquiles aren’t my favorite Mexican breakfast –great photos and a you said: they can they vary over the country–

    • http://www.stayadventurous.com/ craig zabransky

      They vary just down the road too…. thanks, the photos were not always easy, but eating the dish, that was easy… Stay Chilaquiles Loving, Craig

  • http://cookingwithsocial.com wcbuckner

    This is awesome! Do you document other dishes/drinks across locations as well? Great concept : )

    • http://www.stayadventurous.com/ craig zabransky

      Chase, this was my first time with such a concept post, glad you enjoyed it… it will certainly not be my last… I hope to do it with a few other of my favorite dishes from around the world in the future… Stay Culinary Curious, Craig

  • Maryann

    These breakfast look more interesting than just eggs and toast. Would really like to try some of them.

    • http://www.stayadventurous.com/ craig zabransky

      sure is… it is a perfect way to start a day in Mexico… stay loving breakfast, craig

  • http://www.jettingaround.com/ Pola

    I love, love chilaquiles and actually make them at home from time to time! Thanks to living in a ‘hood with supermercados around (and a Mexican-American friend who is a graduate of a culinary school and happy to share tips). Not sure which ones I’d go for first – I usually do salsa roja, so give me any verde to start with!

    • http://www.stayadventurous.com/ craig zabransky

      Really, a Rojo… wow, well maybe someday when I taste your home cooking, I can be persuaded…. stay verde, Craig

  • Leah Travels

    If you can believe it, I first tried chilaquiles in Cabo a couple of years ago. I’m normally a migas or breakfast taco girl. I must say that I now have a third favorite I put in the rotation. Yours look divine.

    • http://www.stayadventurous.com/ craig zabransky

      Thanks Leah, when I am more in the taco mood, or when down in upper baja / san diego, I definitely select the breakfast burrito (San Fran does it well too) Stay trying new things, Craig

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