tag:blogger.com,1999:blog-50256082393879678552024-03-28T22:28:34.763-05:00Foie Gras Hot Dog . Austin, TXRyanhttp://www.blogger.com/profile/07391749137311792860noreply@blogger.comBlogger226125tag:blogger.com,1999:blog-5025608239387967855.post-90573085262735485822023-12-13T10:26:00.003-06:002024-02-21T21:04:23.556-06:00The New State of Chilaquiles in Austin, Texas (or, what a long, strange trip it's been).<div style="text-align: left;">
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<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">150+ plates of chilaquiles in Austin, Texas. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">As a lot of you know, we've been on a </span><i style="font-family: Arial, Helvetica, sans-serif;">epic</i><span face=""arial" , "helvetica" , sans-serif">, epicurean quest – a grand gustatory gamble with breaking the fast deep in the heart of Texas.</span><br />
<span face=""arial" , "helvetica" , sans-serif"><br /></span><span face=""arial" , "helvetica" , sans-serif">We've been scouring Austin for the very <i>best</i> chilaquiles it has to offer. We've torn apart the town, top to bottom, for almost fifteen<span face=""arial" , "helvetica" , sans-serif"> years</span> sampling both highbrow and humble versions of this traditional Mexican dish. </span><br />
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<span face=""arial" , "helvetica" , sans-serif">There are no shortage of restaurants offering up their take on what shouldn't really be more than crisp fresh-fried tortilla chips <i>(totopos)</i> simmered with a red or green sauce until just <i>slightly</i> softened, crowned with a pair of properly-cooked eggs. With such a simple preparation, you'd think it would be difficult to screw up this classic.</span><br />
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<span face=""arial" , "helvetica" , sans-serif">We weren't looking for haute cuisine <i>a la Mexicana</i>, we just wanted an honest, reliable, simple Sunday morning comfort-food breakfast at a joint where everyone might eventually know us (and our broken Spanish).</span><br />
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<span face=""arial" , "helvetica" , sans-serif">There were standouts, certainly, but just as often there were store-bought chips, soggy and swimming in sub-par sauces, eggs that were under-cooked, over-cooked or not even offered as an option. There were some surprises, and there were some disappointments. </span><br />
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<span face=""arial" , "helvetica" , sans-serif">There were also some stunningly <i>brilliant</i> breakfasts. </span><br />
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<span face=""arial" , "helvetica" , sans-serif">If a restaurant presented only one salsa option for chilaquiles, Julie and I would typically order the same dish. If a restaurant had both <i>verdes</i> (green) and <i>rojos</i> (red), we'd order one of each. The majority of the time, we'd order eggs over-easy. If we knew the eggs were going to be <i>happy</i> eggs (see $14-plus chilaquiles), I'd go for sunny-side-up. Beans, potatoes and accoutrements (if available) were taken into consideration, as was the coffee or aguas frescas. The overall experience was key, but really, it all came down to the chilaquiles. </span><br />
<span face=""arial" , "helvetica" , sans-serif"><br /></span><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">After eating 150-plus <span face=""arial" , "helvetica" , sans-serif">different restaurant and food truck plates of chilaquiles, I can say w</span></span>e've done our due diligence, and now, we humbly present to you establishments that Julie and I <i>both</i> agreed have the <i>finest chilaquiles in Austin</i>. These are our favorites, the places we return to time and time again. </span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>These chilaquiles are Austin's best of the <i>best</i></b>. </span><br />
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><b>Curra's Grill</b> 614 <span face=""arial" , "helvetica" , sans-serif">E</span> Oltorf <span face=""arial" , "helvetica" , sans-serif">St</span>, Austin, TX 78704 (512) 444-0012 <i>www.currasgrill.com</i></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_curras_IMG_2280_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_curras_IMG_2280_lowres.jpg" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: arial; font-size: x-small;">Curra's chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: arial;">Curra's (and the defunct Señor Buddy's) <span face=""arial" , "helvetica" , sans-serif">chilaquiles have been some of the best, most consistent breakfast plates we've eaten in the fifteen years we've been in Austin. <span face=""arial" , "helvetica" , sans-serif">They are nearly flawless every... single.<span face=""arial" , "helvetica" , sans-serif">.. time. If you are<span face=""arial" , "helvetica" , sans-serif"> new to chilaquiles, these will <span face=""arial" , "helvetica" , sans-serif">provide a high-level baseline for f<span face=""arial" , "helvetica" , sans-serif">urther exploration. (Julie)</span></span></span></span></span></span></span><div><br /></div><div><span style="font-family: Helvetica;"><b>Clandestino</b> (at Hotel Vegas and Volstead Lounge) 1502 E 6th St, Austin, TX 78702 and <b>Que Sazon Foods</b> (at Texas Farmers' Market at Mueller) 2006 Philomena St, Austin, TX 78723</span></div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_clandestino_IMG_7730.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" height="375" src="http://ryanschierling.com/chilaquiles_clandestino_IMG_7730.jpg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: right;">Clandestino chilaquiles divorciados. © Ryan Schierling</td></tr></tbody></table><span style="font-family: arial;">Que Sazon Foods co-owners and couple Alejandro Macias and Jennifer Camacho have been consistently, religiously putting out some wonderful chilaquiles at a pop-up every Sunday since 2021 at Texas Farmers' Market at Mueller. A few months ago, they took over the Concession Stand food truck on the patio at Hotel Vegas and Volstead Lounge and expanded their menu to include tacos dorados, street tacos and quesadillas. Sunday brunch, from noon to 3 p.m., gives us the same great chilaquiles rojos y verdes we've come to love at the farmers' market. The red is a punch in the mouth with a thick, chile-heavy explosion that finishes with a really nice, lingering warmth. The green is spicier up front, a stunner, but a little less complex when compared with the depth of the red. For a bit extra, you can add an egg any style if you like, or tinga, carnitas or birria. We go egg over-easy. The toothsome freshly-fried totopos are sauced, snugged into the food-service skiff on a drift of refried black beans and finished with cotija, crema, onion slivers and cilantro. They are always delicious, and it's great to see the Que Sazon family growing. Highly recommended. (Ryan)</span><div class="arrange__09f24__LDfbs gutter-2__09f24__CCmUo vertical-align-middle__09f24__zU9sE css-1qn0b6x" style="border-collapse: initial; border-spacing: 16px 0px; border: 0px rgb(235, 235, 235); display: table; font-size: inherit; font-stretch: inherit; line-height: inherit; margin: 0px -16px; min-width: 100%; padding: 0px; table-layout: auto; vertical-align: baseline;"><div class="arrange-unit__09f24__rqHTg arrange-unit-fill__09f24__CUubG css-1qn0b6x" style="border-collapse: collapse; border-spacing: 0px; border: 0px rgb(235, 235, 235); box-sizing: border-box; display: table-cell; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px 8px; padding: 0px; vertical-align: middle; width: 291.34375px;"><p></p></div></div><b style="font-family: arial, helvetica, sans-serif;">El Michoacan<span face=""arial" , "helvetica" , sans-serif">o Mexican Restaurant </span></b><span face=""arial" , "helvetica" , sans-serif">2701 <span face=""arial" , "helvetica" , sans-serif">Hwy 71<span face=""arial" , "helvetica" , sans-serif"> E, Del Valle, TX <span face=""arial" , "helvetica" , sans-serif">78617 (512) 389-3244</span></span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_elmichoacano_DSC00452.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_elmichoacano_DSC00452.jpg" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span face=""arial" , "helvetica" , sans-serif">El Michoacano chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">Don’t let the tattered orange building fool you. On the way to the airport, coming back from the airport, even if you’re 100 miles from ATX these are some of the <i>finest</i> chilaquiles in or out of Austin proper. I’m in love with the red <span face=""arial" , "helvetica" , sans-serif">–</span> my favorite in town <span face=""arial" , "helvetica" , sans-serif">–</span> which has a guajillo sauce so very deep and rich, with a <i>looooong</i> flavor that just makes me shake my head. The green isn’t tangy or bright, but well-balanced with a little more fire than the <span face=""arial" , "helvetica" , sans-serif">rojos</span>. Both are dusted with finely-grated cotija and a scatter of white onion. The thick homemade corn tortillas for totopos have <i>got</i> to be fried in lard, because there’s a meaty flavor profile <span face=""arial" , "helvetica" , sans-serif">to the</span> dish that’s <i>far</i> more than the sum of its parts. Delicious beans, perfect eggs, and served with a whole pickled jalapeño. Pro tip <span face=""arial" , "helvetica" , sans-serif">–</span> order a side of crema. Highly recommended. (Ryan)</span></span></span></span></span><div><span face=""arial" , "helvetica" , sans-serif"><b> </b></span><br /><span face=""arial" , "helvetica" , sans-serif"><b>Casita Guanajuato</b> 1519 <span face=""arial" , "helvetica" , sans-serif">W</span> Anderson <span face=""arial" , "helvetica" , sans-serif">Ln</span>, Austin, TX 78757 (512) 469-0105 <i> </i></span><i>https://casita-guanajuato.business.site</i><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_lacasita_IMG_2503_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_lacasita_IMG_2503_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">La Casita chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">If you were to judge the well-worn strip mall on Anderson Lane that houses La Casita by appearances only, you'd keep driving. The corner unit hides a vibrant decor, a friendly waitstaff and a tiny kitchen putting out perfectly-executed chilaquiles, <i>both rojos y verdes</i>. We visit often. (Ryan)</span></div><div><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div><span face=""arial" , "helvetica" , sans-serif">There is a fine line between overcooked and undercooked potatoes when it comes to accompaniments. At most places where potatoes are included they'll arrive slightly dry and overcooked, or occasionally slightly undercooked and equally under-seasoned. These are <i>perfectly</i> tender potatoes that don't just hang out on the plate to look pretty, they actually act as a wonderful flavor ballast to the spicy richness of the chilaquiles and over-easy egg. There's something rather divine about these simple potato slices when you drag them through the sour cream and a bit of frijoles. Their rojos version is a little chile-based enchilada sauce-like, but thoroughly satisfying on a chilly Sunday morning. The verdes version is <i>simply dreamy</i>. Bonus points for serving good fresh coffee and offering, should your morning require it, real half-and-half instead of non-dairy creamer. (Julie)</span></div><div><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div><span face=""arial" , "helvetica" , sans-serif"><b>La Santa Barbacha</b> 2806 Manor Rd, Austin, TX 78722 (512) 658-7767</span></div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_lasantabarbacha_IMG_4597.jpeg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" height="375" src="http://ryanschierling.com/chilaquiles_lasantabarbacha_IMG_4597.jpeg" width="500" /></a></td></tr><tr><td class="tr-caption"><br /><div style="text-align: right;">La Santa Barbacha chilaquiles. © Ryan Schierling</div></td></tr></tbody></table><div>We hit up La Santa Barbacha at the beginning of 2022, right after they opened their trailer in a little realty office parking lot off of South Congress and Stassney. Everything was <i>stunning</i>, and I mean <i>everything</i>, and I <i>really</i> <i>mean</i> stunning. Crunchy shoestring-sliced tortillas made up the totopos portion of the program, sautéed expertly with a rico and creamy salsa verde, topped with beautiful barbacoa and beans, queso fresco, crema, fresh avocado and a perfectly-cooked sunny egg. It was dumb how good it was. It's still dumb how good it <i>is, </i>every single time<i>.</i> The trailer has moved northward twice in the last year, further away from our home base, but we still gladly make that trip any time we feel the want for some of Austin's best chilaquiles. (Ryan)</div><div><b><br /></b></div><div><b>Paco's Tacos</b> 1304 <span face=""arial" , "helvetica" , sans-serif">E</span> 51st <span face=""arial" , "helvetica" , sans-serif">St</span>, Austin, TX 78723 (512) 323-6206 <i>www.pacosaustin.com</i></div>
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_pacos_IMG_2528_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_pacos_IMG_2528_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Paco's Tacos chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">I got caught stepping out on Julie with this one. Actually, I didn't really get </span><i style="font-family: Arial, Helvetica, sans-serif;">caught</i><span face=""arial" , "helvetica" , sans-serif"> so much as I just felt guilty for sneaking away on a weekday while she was at work and trying Paco's Tacos offering of chilaquiles by myself. To be honest, I didn't know what to expect and figured I'd be taking one for the team. Turns out, the chilaquiles with ranchero sauce were absolutely </span><i style="font-family: Arial, Helvetica, sans-serif;">delicious</i><span face=""arial" , "helvetica" , sans-serif">, and I had to fess up and bring Julie back for breakfast that weekend. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif">This is one sweet little plate of chilaquiles. The sauce tastes to be a mix of a some kind of rojo and verde – rather along the lines of Curra's and Señor Buddy's – but it has a spicy personality all its own. The portion is of delightfully-reasonable size with a single egg and no fuss. To make for a particularly well-rounded morning experience, the service is charming and the coffee hits the spot. (Julie)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>El Alma Cafe</b> 1025 Barton Springs <span face=""arial" , "helvetica" , sans-serif">Rd</span>, Austin, TX 78704 (512) 609-8923 <i>www.elalmacafe.com</i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_elalma_IMG_2532_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_elalma_IMG_2532_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">El Alma Cafe chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">This was our third or fourth foray into "fancy" chilaquiles. Fancy chilaquiles are usually the Sunday brunch ones that have the <i>perfectly</i> imperfect squiggle of crema on top, some beautiful avocado, happy eggs from happy chickens, and a fourteen-to-twenty-dollar price tag. More often than not, fancy chilaquiles are a disappointment. Not so at El Alma. The totopos were handmade, thick, and sauced with a salsa verde so fresh you could taste each individual ingredient <i>playing</i> on your tongue. There was wonderful coffee and one of the most attentive waitstaffs of any of the restaurants we visited. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif">This is one of the few places we've seen <i>refried</i> black beans, and my compliments to the chef for this singular choice with the tangy fresh verde. I think it works brilliantly together with the richness of the eggs, runny and cooked to perfection. I appreciate, as well, that these aren't <i>chilaquiles re-imagined</i>, they are quite recognizable and straightforward in spite of the change-up of bean variety. Overall, it was a well-balanced, well-seasoned plate proving that lovely and unique does not necessitate abdicating essential <i>chilaquiles-ness</i>. And the coffee..? <i>Oh, my.</i> When we're out for chilaquiles, I'm just happy if I can get black coffee that is palatable and wakes me up. This? This was like waking up to angels singing. More than worth the price of admission. (Julie)</span><br />
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<b style="font-family: Arial, Helvetica, sans-serif;">El Naranjo</b><span face=""arial" , "helvetica" , sans-serif"> 85 Rainey <span face=""arial" , "helvetica" , sans-serif">St</span>, Austin, TX 78701 (512) 474-2776 </span><br />
<span face=""arial" , "helvetica" , sans-serif"><i>www.elnaranjo-restaurant.com</i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_elnaranjo_IMG_2682_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_elnaranjo_IMG_2682_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">El Naranjo chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">This was a <i>giant</i> serving of chilaquiles. No sides, no beans or potatoes, not a chilaquiles <i>plate</i>, per se. The verde sauce was bright and alive, with a really <i>nice</i> heat to it. The alternate guajillo was more mild and subtle, but left a slow, warm feeling on the tongue. I would have liked some beans as a foil to the salsa, but these chilaquiles were leaps and bounds above the norm. Next time we'll request chilaquiles <i>divorciados</i> with a pair of over-easy eggs, a side of beans, and split it. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Lazarus Brewing</b> 1902 E 6th St, Austin, TX 78702 (512) 394-7620 <i>www.lazarusbrewing.com</i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_lazarus_IMG_6214.JPG" style="margin-left: auto; margin-right: auto;"><img border="1" data-original-height="600" data-original-width="800" height="375" src="http://ryanschierling.com/chilaquiles_lazarus_IMG_7204.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: arial; font-size: x-small;">Lazarus Brewing chilaquiles. © Ryan Schierling</span></td></tr>
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Looking at most of the Lazarus Brewing website, you'd be hard-pressed to find any mention of food. If you dig a bit, you'll find that they serve coffee, beer, tacos and joy. It says nothing of this stupid-good serving of proper chilaquiles, and I'm just going to go ahead and call them Austin's best secret chilaquiles. The totopos are thick and to-the-tooth, the salsas fresh and feisty, and the measured use of queso fresco, pickled red onion and cilantro finishes perfectly. But there's also an egg! The sunny-side-up huevo was lacy and crispy at the edges with a lovely runny yolk. Did I mention the coffee is also badass? This is a brewery. That makes beer. They also make chilaquiles that best almost anyone in Austin. Sorry. Not so secret chilaquiles anymore. (Ryan)<br /></div><div><br /></div><div><span style="font-family: Helvetica;"><b>Suculenta Cocina Mexicana</b> 3225 Amy Donovan Plz, Austin, TX 78758 (737) 281-3939 suculentacocinamexicana.com</span></div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_suculenta_IMG_7601.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" height="375" src="http://ryanschierling.com/chilaquiles_suculenta_IMG_7601.jpg" width="500" /></a></td></tr><tr><td class="tr-caption"><div style="text-align: right;"><span style="font-family: arial; font-size: small; text-align: left;">Suculenta Cocina Mexicana guajillo chilaquiles. © Ryan Schierling</span></div><br /></td><td class="tr-caption"><br /></td><td class="tr-caption"></td><td class="tr-caption"><br /></td></tr></tbody></table>
<div>Incredibly enough, under the "breakfast" portion of Suculenta Cocina Mexicana's food truck menu, there is a beautiful celebration of chilaquiles. Chef Mario Mendieta takes our favorite breakfast dish in the world and executes it so simply and so well it's hard to even fathom how many other restaurants around Austin are just phoning this comida tipica in. This is stop number 151 for us – a number I never fathomed we'd attain – and we were served some exceptional chilaquiles that are well-deserving of a spot in our top 10 or 11-ish. The chilaquiles menu is sort of a la carte with a choice of totopos (American style (?), Mexican style, low-fat chips), choice of sauce (guajillo, tomatillo, mole poblano, pasilla), choice of extra meats (shredded or grilled chicken, shredded beef, Mexican chorizo, plant-based steak, plant-based pastor), extras (fried egg, scrambled egg, avocado) and toppings (crema, red onion, cilantro, cotija cheese). We rolled simply - chips and sauce, sin carne, all the toppings, and added an over-easy egg. This plate set us back a whole $7.50. There are $15 chilaquiles plates in this town that wish they were this good.</div><div><br /></div><div>The guajillo sauce was thinner than some we've seen used in the past, but had such a clean, rich flavor from beginning to end, starting with a split-second of sweetness and finishing with a really long chile note. If you love a good, proper guajillo sauce, you won't find much better than this. For the green version, the tomatillo salsa was bright and tangy, a right representation of where every chilaquiles verdes should start. The mole poblano was a thick, sweet (but not cloyingly so) sauce that clung to the totopos and would be great with some contrasting salty chicken added. By itself, with just a fried egg, it was a bit much to eat a whole plate. The pasilla sauce began with the same bright tang as the tomatillo but was followed by great chile flavor, though a little salty for our taste this time. The guajillo and the tomatillo were perfectly seasoned and definitely our favorites. It's a little bit of a drive for us all the way up to that fake putting-green lawn on The Domain, but honestly, it was so worth it we're probably going back tomorrow. And next weekend. So we'll see you there. (Ryan)</div><div><br /></div><b>----------------------------------------------------------------------------------------------------------------------</b></div><div><span face=""arial" , "helvetica" , sans-serif"><b><br /></b></span></div><div><span face=""arial" , "helvetica" , sans-serif"><b>The runners-up – in alphabetical order – are as follows:</b></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Aguilera's Me<span face=""arial" , "helvetica" , sans-serif">xican Food </span></b><span face=""arial" , "helvetica" , sans-serif">7210 Cameron Rd, Austin, TX 78752 <span face=""arial" , "helvetica" , sans-serif">(512) 371-8909</span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_aguileras_DSC00195_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_aguileras_DSC00195_lowres.jpg" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span face=""arial" , "helvetica" , sans-serif">Aguilera's Mexican Food chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Aguilera’s Mexican Restaurant serves decent plates of chilaquiles, with the verdes having a nice, bright flavor. The red is lovely, deep and rich, but milder than the green. There’s a crumble of queso fresco on top, and a dollop of sour cream on the side. My huevos were served on the other side of the plate, while Julie’s were right on top of the chilaquiles. Not a big deal. Great beans, average coffee. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Alfredo's Mexican Food </b>(CLOSED)</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_alfredos_IMG_2701_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_alfredos_IMG_2701_lowres.jpg" width="500" /></a></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Alfredo's Mexican Food chilaquiles. © Ryan Schierling</span></div>
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<span face=""arial" , "helvetica" , sans-serif">Alfredo's does a very good fresh verdes with some heat. The red had a little more depth with chipotle, but was not as spicy. Small, but crisp totopos. The beans and potatoes were nicely-mild, but the sunny-side-up eggs were undercooked. Maybe over-easy next time. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif">From our location in South Austin, a drive up to Pflugerville for breakfast constitutes something of a commitment. While Alfredo's doesn't break our top ten, we left feeling it was worth the drive for their satisfying offering. (Julie) </span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Austin Java</b> (various locations) 5404 Manchaca Rd, Austin, TX 78745 (512) 580-2606 <i>www.austinjava.com</i></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSQf303vATMY6hjmhzFE0URl6V74UatWRIunrDfnkcUU8BzYokMxEQ7GUbHqZKmETdlLfiUiXLiULebiSt0s8E7WiRD7HvxFDJ2FZqu6R1BdB0klPR8LFEwNeYzzDb22q7eavzbfDdUEs/s1600/chilaquiles_austinjava_IMG_6515.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="800" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSQf303vATMY6hjmhzFE0URl6V74UatWRIunrDfnkcUU8BzYokMxEQ7GUbHqZKmETdlLfiUiXLiULebiSt0s8E7WiRD7HvxFDJ2FZqu6R1BdB0klPR8LFEwNeYzzDb22q7eavzbfDdUEs/s400/chilaquiles_austinjava_IMG_6515.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Austin Java chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Austin Java serves chilaquiles even though they don't <i>have</i> to. They're not a Mexican restaurant, and they don't purport to be one, but their chilaquiles rojos y verdes are a very good example of "traditional" brunch chilaquiles in Austin. Yes, there's a snazzy drizzle of crema and a few micro-greens on top, but the base of saucy totopos and queso fresco is pretty solid. For an extra $4 you can add pork or steak, but you don't need to. Put that extra four bills toward a heaping plate of perfectly-fried potatoes and a bowl of black beans. You're going to need a nap after this hefty portion. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Azul Tequila </b>4211 <span face=""arial" , "helvetica" , sans-serif">S</span> Lamar Blvd, Ste A2, Austin, TX 78704 (512) 416-9667</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_azultequila_IMG_2676_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_azultequila_IMG_2676_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Azul Tequila chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Solid chilaquiles, worth revisiting since they're close to us. Normally served with chicken, not eggs. We were a little baffled when we asked to substitute over-easy eggs for the chicken, and were charged an additional $3 per plate. A well-balanced breakfast. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif">I quite enjoyed this dish. Our standard order is always with over-easy eggs, but "eggs instead of chicken" put what we think of as a pretty typical plate into the<i> fancy-drizzle chilaquiles</i> price point. Give them a try, though, if you're in the South Austin area. (Julie) </span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Beto</b><span face=""arial" , "helvetica" , sans-serif"><b>'s Mexican Restaurant</b> 3<span face=""arial" , "helvetica" , sans-serif">518 E <span face=""arial" , "helvetica" , sans-serif">7th St, Austin, TX 78702 (512) 386-5013</span></span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_betos_DSC00554_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_betos_DSC00554_lowres.jpg" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span face=""arial" , "helvetica" , sans-serif">Beto's chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Beto’s has a spicy green and a similarly spicy red that seemed to have a bit of verdes in it. Nice totopos with melty cheese, but not <i>stringy</i> melty cheese. Great beans and potatoes, good coffee, excellent service. Definitely recommended. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Casa Arandinas Mexican Bar and Grill</b> 9001 Brodie Lane, Austin, TX 78748 (512) 292-1822</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_casaarandinas.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_casaarandinas.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Casa Arandinas chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">This was a decent, well-prepared plate of chilaquiles verdes, but not worth the fancy price tag. If I'm going to spend that much on a plate of fried tortilla scraps in sauce with a couple of eggs, it better be El Naranjo good, and this didn't even come close. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Casa Garcias</b> 1901 <span face=""arial" , "helvetica" , sans-serif">W</span> William Cannon <span face=""arial" , "helvetica" , sans-serif">Dr</span>, Austin, TX 78745 (512) 441-9504</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_casagarcia_IMG_2478_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_casagarcia_IMG_2478_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Casa Garcias chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Offered with either red, green or guajillo sauces, Casa Garcias chilaquiles were rustic and pretty, filling, but only average. On our second visit, it took several requests to get our eggs once the chilaquiles plate had already been delivered <i>sin huevos</i>. </span><span face=""arial" , "helvetica" , sans-serif">(Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif">I was so hopeful for this place, too, since it's near our South Austin neighborhood. We didn't try the guajillo sauce, but it was the least recommended when we asked. Sadly, there was nothing outstanding about either the green or the red. (Julie)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Casa </b><span face=""arial" , "helvetica" , sans-serif"><b>Maria</b> 4327 S 1st St, Ste 102, Aust<span face=""arial" , "helvetica" , sans-serif">in, TX 78745 (512) 444-8861 www.casamariarestaurant.net </span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_casamaria_DSC00455.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_casamaria_DSC00455.jpg" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span face=""arial" , "helvetica" , sans-serif">Casa Maria chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">There are no chilaquiles on the menu at Casa Maria. You have to ask for them. There’s a bright green verdes with lemony tang, and chicken is the default so if you don’t want meat, order <i>sin pollo</i>. Served with charro beans that are ridiculously-meat-delicious, like a soup with beans, ham, sausage, beef and <i>hot dogs</i>. The chilaquiles rojos are <span face=""arial" , "helvetica" , sans-serif">decent</span>. Order green, and definitely get those charro beans. (Ryan)</span></span> </span></div><div><br /></div><div><b>Cenote</b> 1010 E Cesar Chavez St, Austin, TX 78702 (512) 524-1311</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_cenote_IMG_5430.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" height="375" src="http://ryanschierling.com/chilaquiles_cenote_IMG_5430.jpg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: right;">Cenote chilaquiles. © Ryan Schierling</td></tr></tbody></table><br /><div>Totopos had perfect tooth but were overwhelmed by a sauce/salsa that strangely had a heavy flavor of Dorito's nacho cheese. A light scatter of queso fresco, tomatoes and iceberg lettuce topped with a drizzle of sour cream made the plate feel like taco salad instead of chilaquiles. The eggs were nicely cooked and the house coffee was excellent. Friendly counter service. (Ryan)<br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Changos Taqueria</b> (CLOSED)</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_changos_IMG_2507_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_changos_IMG_2507_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Changos Taqueria chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Changos offers a spicy verde sauce over a large plate of thick and <i>very</i> crispy chips, but it was missing some much-needed sour cream or </span><span face=""arial" , "helvetica" , sans-serif">crema to balance out the strong flavors of the sauce.</span><span face=""arial" , "helvetica" , sans-serif"> (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif">This is a <i>potent </i>plate with substantial totopos, which is far better than soggy flacid ones. I liked these and would eat them again – especially if I was looking for a kick of heat – but would definitely suggest sharing the plate and ordering sides of refried beans and sour cream. (Julie)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Cheko's</b> 1304 W Koenig Ln, Austin, TX 78756 (512) 407-8480 www.gotchekos.com</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_chekos_DSC00445.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_chekos_DSC00445.jpg" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span face=""arial" , "helvetica" , sans-serif">Cheko's chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">The $6 ranchero-sauced <span face=""arial" , "helvetica" , sans-serif">chilaquiles were the only <span face=""arial" , "helvetica" , sans-serif">option at Cheko's<span face=""arial" , "helvetica" , sans-serif">, and the nicely<span face=""arial" , "helvetica" , sans-serif">-simmered totopos rem<span face=""arial" , "helvetica" , sans-serif">ained crispy buried under the eggs. There was a small amount of melty cheese, but not enough to congeal and push around the plate. The potatoes were perfectly-cooked and the table salsa<span face=""arial" , "helvetica" , sans-serif"> was excellent. Coffee was <span face=""arial" , "helvetica" , sans-serif">eh, err<span face=""arial" , "helvetica" , sans-serif">, okay. (Ryan)</span></span></span></span></span></span></span></span></span><br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span></span></span></span></span></span></span></span>
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><b>Chilaquil</b> (CLOSED) </span></span></span></span></span></span></span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2sTiZQ8ZVleRYTbxZBeTnoMx740t9WqBsN8IX1dbExsZYX7AAr9XAm3GNniBnx5qER_AlPcRlXcw9Zv8PyJABnI-rmFsENFdAAY5QIJUb8C-D5uTCwZWY4xwFRgwHz8inn_gxObSanlk/s1600/chilaquiles_chilaquil_LRG_DSC02847.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="800" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2sTiZQ8ZVleRYTbxZBeTnoMx740t9WqBsN8IX1dbExsZYX7AAr9XAm3GNniBnx5qER_AlPcRlXcw9Zv8PyJABnI-rmFsENFdAAY5QIJUb8C-D5uTCwZWY4xwFRgwHz8inn_gxObSanlk/s400/chilaquiles_chilaquil_LRG_DSC02847.JPG" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Chilaquil chilaquiles bowl. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">When we heard there was going to be a food truck in Austin that just served chilaquiles, we were more than a little excited. We were <i>fainting-couch</i> excited. Is that a thing? I called the phone number to see where they were located, and we set off to the (now closed) South Austin Trailer Park and Eatery in the Bouldin Creek area. The menu was a little different than expected, with all of the chilaquiles options served as bowls, rather than breakfast plates, but it all looked really delicious. We tried the traditional bowl – one with a rich red salsa and one with a jaunty green salsa – crema, queso panela, red onions, avocado and a lonely sprig of cilantro. We asked for a sunny-side-up egg on each, and the gentleman taking our order seemed a little flummoxed. Turns out they had no huevos, but without even mentioning it, he ran over to the convenience store across the street and we saw him bring back a dozen. </span><br />
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<span face=""arial" , "helvetica" , sans-serif">The components were very fresh, well-proportioned and properly-executed, but eating chilaquiles out of a small, deep bowl instead of from a plate was a bit daunting and the smothered totopos became soggy very quickly. It may just be our personal preference, but I think this preparation would benefit from a plate, or even a wider, more shallow bowl. They had no cafe de olla the day we visited because <i>"it was too hot outside."</i> Overall, a nice breakfast that I would recommend. Excellent service. (Ryan)</span></div><div>
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><b>Cover 3</b> 2700 W Anderson Ln, Ste 202, <span face=""arial" , "helvetica" , sans-serif">Austin, TX 78757 (512) 374-1121 <i>www.cover-3.com</i></span></span></span></span></span></span></span></span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_cover3_DSC00600_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_cover3_DSC00600_lowres.jpg" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span face=""arial" , "helvetica" , sans-serif">Cover 3 chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">The brunch menu describes Cover 3 chilaquiles as <i>“corn tortillas stewed with our roasted tomato salsa, queso blanco, pepper jack, two eggs, sliced avocado and pico, served with refried black beans.”</i> Sounds delicious, right? I ordered eggs sunny-side-up, and they were flawlessly cooked. The totopos, though, had only a passing relationship with the roasted tomato salsa, more of a casual acquaintance than long-term relationship. The pico, with little jalapeño bits, had more heat than the salsa. Well-balanced flavors, for what they were, if you got a good bite with a little of everything. Very generous with the sliced avocado, but the refried black beans seemed to be an afterthought. Excellent coffee. If there’s a next time at Cover 3, I’m ordering the <i>Eggs Wonderful</i> instead. (Ryan) </span></span></span></span></span></span></span></span></span></span></div><div><br /></div><div><span face=""arial" , "helvetica" , sans-serif"><b>Cruzteca Mexican Kitchen</b> 5207 Brodie Ln, Ste 125, Austin, TX 78745 (512) 291-7726 www.cruzteca.com</span><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfJcAQorJeXDrEBKAKohYkwE07Hh2dAijawB2T1aLlVoxedFOMIEB2HBahVtlO_uPJaX6LE2uAUGzP1qOG3IYwEoMDyCHGjRCCq2rdgQlpDO6VOTVgTWlO8mN_Cr1kmKIrr4I2if5ZCbE/s1600/chilaquiles_cruzteca_LRG_DSC02594.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="800" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfJcAQorJeXDrEBKAKohYkwE07Hh2dAijawB2T1aLlVoxedFOMIEB2HBahVtlO_uPJaX6LE2uAUGzP1qOG3IYwEoMDyCHGjRCCq2rdgQlpDO6VOTVgTWlO8mN_Cr1kmKIrr4I2if5ZCbE/s400/chilaquiles_cruzteca_LRG_DSC02594.JPG" width="500" /></a></td></tr><tr><td class="tr-caption" style="font-size: 12.800000190734863px; text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Cruzteca chilaquiles rojos. © Ryan Schierling</span></td></tr></tbody></table><span face=""arial" , "helvetica" , sans-serif"></span><span face=""arial" , "helvetica" , sans-serif">The creators of Mellizoz Tacos opened up Cruzteca Mexican Kitchen in our neighborhood and initially, we couldn't be have been happier. Dependably delicious and perfectly executed, both red and green were a regular treat. The beans were great and the potatoes always a consistent compliment. But what used to be a rock-solid plate of chilaquiles in our zip code has changed a bit over the last few years. Unfortunately, the portion size and overall quality has decreased, and the price has gradually gone up by six dollars a plate, now putting these at the $15 mark. Our most recent visit had exceptionally stale totopos that were nearly impossible to chew, even with a good soaking of sauce. The plate now gets a single egg instead of two, and what was supposed to be over-easy was very undercooked with runny whites. Refried beans were over-seasoned with a too-heavy hit of cumin. The potatoes are the only thing that hasn't changed for the worse. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Dai Due Taqueria at Fareground</b> (CLOSED)</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWR8hdQgESwCfiyjxNjtHSN3mOZAnCD4oO5daYOLLRYmtnYNMZ-DLW0bO-m-fJaDRkKWbVyGGUsACIapDf_mNq60d9ieHofDWUHu3abzJEVD5BseoRMD_U7BypcJaA_46mF472HOL7SzI/s1600/chilaquiles_daidue_IMG_6549.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="800" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWR8hdQgESwCfiyjxNjtHSN3mOZAnCD4oO5daYOLLRYmtnYNMZ-DLW0bO-m-fJaDRkKWbVyGGUsACIapDf_mNq60d9ieHofDWUHu3abzJEVD5BseoRMD_U7BypcJaA_46mF472HOL7SzI/s400/chilaquiles_daidue_IMG_6549.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Dai Due Taqueria chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Dai Due has made itself a household name in Austin based on exceptional execution with hyper-local ingredients. Whether it's their butchery and balanced blessing of local meats (including invasive feral hogs and wild deer) or the sourcing and sensitive study with local produce and fruits, everything on their menu is thoughtful, thorough and truly beautiful.</span><br />
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<span face=""arial" , "helvetica" , sans-serif">The chilaquiles rojos, with black beans, cotija, guacamole, radish and a sunny-side-up egg, looked <i>stunning</i>. My only complaint is that the base of the dish – the totopos – had the flavor profile of saucy nacho cheese-flavored Doritos. I couldn't shake that approximation, and it made the dish far heavier than it needed to be. Had the treatment of the tortilla chips been a little more delicate and bright, this would have been top ten all day long. I took solace in the wild boar al pastor, which is one of the best tacos I've eaten in Austin. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Don Dario's</b> 8801 S IH35, <span face=""arial" , "helvetica" , sans-serif">Ste</span> D, Austin, TX 78748 (512) 280-1139 <i>www.dondarioscantina.com</i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_dondarios_IMG_2684_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_dondarios_IMG_2684_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Don Dario's chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Offered with red sauce, pico de gallo, "light" egg and massive amounts of cheese, we weren't sure what to expect. The waitress was confused by our request for over-easy eggs and wasn't sure they could substitute the scrambled eggs that were mixed in with the sauced totopos, so we kind of gave up and just ordered as-is. Don Dario's chilaquiles are more akin to one of the nine varieties of migas they offer than anything we'd return for. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif">What Ryan said. (Julie) </span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Don Juan</b> 2506 <span face=""arial" , "helvetica" , sans-serif">E</span> Ben White Blvd., Austin, TX 78741 (512) 326-2225</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_donjuan.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_donjuan.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Don Juan chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">The chilaquiles at Don Juan were a serviceable, filling breakfast, but I have a feeling most people go for the morning breakfast taco deals and the drive-thru. The coffee was <i>no bueno</i>, but the table service was as good as it gets. Super friendly. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Don Mario Mexican Restaurant</b> 1700 Ranch <span face=""arial" , "helvetica" , sans-serif">Rd</span> 620 N, <span face=""arial" , "helvetica" , sans-serif">Ste</span> 110, Lakeway, TX 78734 (512) 266-3319 <i>www.donmariolakeway.com</i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_donmario.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_donmario.jpg" width="500" /></a></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Don Mario chilaquiles. © Ryan Schierling</span></div>
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<span face=""arial" , "helvetica" , sans-serif">If Don Mario Mexican Restaurant were a little closer than Lakeway, we would visit more often. The chilaquiles verdes are a nice, spicy rendition, served with proper refritos, nicely-cooked eggs and potatoes. The coffee is fair-to-middlin', and the service is good. Recommended. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Dos Amigos</b> 3713 Guadalupe, Austin TX 78705<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"> (512) 762-3081</span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_dosamigos_DSC00424_lowres.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_dosamigos_DSC00424_lowres.jpg" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span face=""arial" , "helvetica" , sans-serif">Dos Amigos chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">An unassuming green food truck in the Good Luck Food Mart lot serves a nice chilaquiles rojos with totopos that are obviously fried in truck. There were a few red corn tortillas in the mix, scraps that held onto the tasty salsa roja. Eggs were nicely cooked, beans very well seasoned and nice potatoes, especially with a little bit of their green salsa. A steal at $4.99. <i>(Note – Dos Amigos has moved from the Good Luck Food Mart to a spot on Guadalupe. Address updated.)</i> (Ryan) </span></span></span></div><div><br /></div><div><b>El Agazajo Restaurant</b> 2408 S Hwy 183, Austin, TX 78744 (512) 383-5383</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_elagazajo_IMG_4633.jpeg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" height="375" src="http://ryanschierling.com/chilaquiles_elagazajo_IMG_4633.jpeg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: right;">El Agazajo's chilaquiles. © Ryan Schierling</td></tr></tbody></table><div><br /></div><div>El Agazojo Mexican Restaurant and Pizzeria! Sports bar next door! The chilaquiles verdes were a bit soggy, one-note with not much heat or real body. Very good beans, forgettable rice, nicely-cooked over-easy eggs. Excellent service. Maybe we'll try a pizza, some garlic knots or the veal saltimbocca next time? (Ryan)<br />
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><b>El Arroyo (Downtown)</b> 1624 W 5th St, Austin, TX 78703 (512) 474-1222 <i>www.elarroyo.com</i> </span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_elarroyo_south_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_elarroyo_south_lowres.jpg" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span face=""arial" , "helvetica" , sans-serif">El Arroyo chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">Better than their Far West <span face=""arial" , "helvetica" , sans-serif">l</span>ocation<span face=""arial" , "helvetica" , sans-serif">, but i</span><span face=""arial" , "helvetica" , sans-serif">t's an entirely different plate than <span face=""arial" , "helvetica" , sans-serif">u<span face=""arial" , "helvetica" , sans-serif">p north</span></span></span><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">. W</span>hile a passable breakfast, the service at The Ditch <span face=""arial" , "helvetica" , sans-serif">South </span>is just as tep<span face=""arial" , "helvetica" , sans-serif">id</span></span> (Ryan)</span></span> </span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>El Arroyo (Far Wes</b></span><span face=""arial" , "helvetica" , sans-serif"><b>t)</b> (CLOSED)</span></div>
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_elarroyo_IMG_2539_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_elarroyo_IMG_2539_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">El Arroyo (Far West) chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif"><br /></span><span face=""arial" , "helvetica" , sans-serif">Occasionally we come across a plate where the sauce is thin to the point that either the chips get soggy or it just feels like you're eating a plate of flavored tortilla chips. The sauce should be substantial enough to be seen and experienced independently, to some degree, and as the chips soften there should remain fried tortillas with a bit of crunch to them. The sauce here had a good flavor, but it lacked substance and the plate was poorly executed, especially for the price. (Julie)</span><br />
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<span face=""arial" , "helvetica" , sans-serif">Long, thin tortilla strips (similar to Maudie's) simmered in a thin, tangy salsa. The eggs were overcooked, the dish was overpriced and the waitstaff was inattentive. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>El Borrego de Oro</b> 3900 <span face=""arial" , "helvetica" , sans-serif">S</span> Congress Avenue, Austin, TX 78704 (512) 383-0031</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_borrego.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_borrego.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">El Borrego de Oro chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">I don't know how we slept on this one as long as we did. It's South Austin, it's authentic, it's a little divey but not <i>too</i> divey, and the chilaquiles are wonderful. The deep, rich red and vibrant green sauces are innocuous enough at first, but there's a slow, building heat that creeps up into your sinuses and back down your throat, reminding you that this is not migas and Mexican martinis. The cheese is melty, not crumbly, but it's not heavy-handed enough to make for a stringy mess from plate to mouth. There's just enough porkiness to the beans, and the crema and onion sidekicks do exactly what they're supposed to do – add complimentary texture and flavor to a great plate of chilaquiles. Highly recommended. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>El Chile Cafe Y Cantina</b> 1900 Manor Road, Austin, TX 78722 (512) 457-9900 <i><span face=""arial" , "helvetica" , sans-serif">www.elchilecafe.com</span><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"></span></span></i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_elchile_IMG_2523_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_elchile_IMG_2523_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">El Chile chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Strangely sweet sauces for both the ranchero and green options. It was by all other measures a perfectly-presented plate – over-easy eggs and all – it just wasn't singing our song. (Julie)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Eldorado Cafe</b> 3300 W Anderson Ln, Austin, TX 78757 (512) 420-2222 <i>www.eldoradocafeatx.com</i></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj12aHvoY3vtkcaBb7WfuzON8f6LRHvD2ApjZchQHnJ7Bajg8SXYt0csZjjgS54JHld4wxMcoHx8uEGSBz-o6owGgWHswUTvL3rBc6_BgU29ya4K50E5KpUsF9er6d1uqlcoiWrS9e9IIY/s1600/chilaquiles_eldorado_IMG_0363.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="800" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj12aHvoY3vtkcaBb7WfuzON8f6LRHvD2ApjZchQHnJ7Bajg8SXYt0csZjjgS54JHld4wxMcoHx8uEGSBz-o6owGgWHswUTvL3rBc6_BgU29ya4K50E5KpUsF9er6d1uqlcoiWrS9e9IIY/s400/chilaquiles_eldorado_IMG_0363.JPG" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Eldorado Cafe chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Satisfying, hearty and well-proportioned, <i>"Gloria's chilaquiles"</i> at north Austin's Eldorado Cafe are tossed with a thick, vibrant <i>chileverdes</i> before they get a smothering of jack cheese and a nicely-cooked egg. The black beans are decent and the potato medley fair-to-middlin'. I could have gone for a <i>little</i> less melty cheese, because as the dish cools the cheese congeals and becomes its own mass, but overall this was a very nice breakfast plate I would eat again. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>El Faro</b> 1779 Wells Branch <span face=""arial" , "helvetica" , sans-serif">Pkwy, Ste 108</span>, Austin, TX 78728 (512) 252-3430 <i>www.elfaroaustin.com</i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_elfaro_IMG_2690_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_elfaro_IMG_2690_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">El Faro chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">The chilaquiles verdes at El Faro was highly tomatillo-based, tangy, but with very little heat at all. The red version was enchilada-sauce-style, and also very mild. The totopos were perfect, as were the eggs, but everything was drowned in a little too much goopy cheese, crema, onion and cilantro. The owners were <i>incredibly</i> nice, gracious and helpful. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif">I really had high high hopes for this sweet little place filled with a plethora of lighthouse art and decor. They seem to have a popular buffet thing going on, but the chilaquiles were just a little too much of a good thing. I think this is the first one we've seen served with seasoned rice, and the refried beans were heavily seasoned with cumin. If felt a more like dinner than breakfast. (Julie) </span></div><div><br /></div><div><b>El Meson</b> 2038 S Lamar Blvd, Austin, TX 78704 (512) 442-4441</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_elmeson_IMG_9850.jpeg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" height="375" src="http://ryanschierling.com/chilaquiles_elmeson_IMG_9850.jpeg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: right;">El Meson Saturday chilaquiles. © Ryan Schierling</td></tr></tbody></table><br /><div>Sunday chilaquiles at El Meson are brunch buffet, so think of a chilaquiles-like quiche, which we are never, ever looking for. Saturday chilaquiles at El Meson are <i>not</i> quiche. Very tasty verdes overall, though the sunny eggs were fully carbonized around the edges, with an unappealing grey and black ring that looked like very dirty griddle grease. We'll try again another Saturday to see how consistency fares. (Ryan)<br />
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<b style="font-family: Arial, Helvetica, sans-serif;">El Nuevo Mexico</b><span face=""arial" , "helvetica" , sans-serif"> 911 W Anderson <span face=""arial" , "helvetica" , sans-serif">Ln, Ste </span>120, Austin, TX 78757 (512) 458-5454 <i><span face=""arial" , "helvetica" , sans-serif">www.elnuevorestaurant.com</span><span face=""arial" , "helvetica" , sans-serif"></span></i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_lanuevamexico_IMG_2583.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_lanuevamexico_IMG_2583.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">El Nuevo Mexico chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">The only thing I recall about El Nuevo Mexico's thinly-sauced chilaquiles plate is that it was a cold, winter morning and the beans were very porky. Which means the chilaquiles were forgettable. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>El Rincon</b> 200 <span face=""arial" , "helvetica" , sans-serif">E</span> Pecan <span face=""arial" , "helvetica" , sans-serif">St, Suite 9</span>, Pflugerville, TX 78660 (512) 990-0250</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_elrincon_IMG_2553_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_elrincon_IMG_2553_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">El Rincon chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">El Rincon puts out a good, middle-of-the-road chilaquiles plate with nicely-cooked eggs. The red was deeply-flavored and rich like Las Cazuelas and the green was fresh and piquant. The beans were delicious. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif">The green sauce here had a more definable tomatillo character than most, and was quite good. For some reason the dish got soggy quickly. Real sour cream is available, but is brought to the table in small tubular </span><i style="font-family: Arial, Helvetica, sans-serif;">squeezy packets</i><span face=""arial" , "helvetica" , sans-serif">. (Julie)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>El Rey</b> (CLOSED)</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_elrey_DSC00465.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_elrey_DSC00465.jpg" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span face=""arial" , "helvetica" , sans-serif">El Rey chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">El Rey had a very bright green chilaquiles, and a mild Las Palmas-flavored enchilada sauce red. I <span face=""arial" , "helvetica" , sans-serif">thought</span> the green sauce and beans were great, but Julie thought them over-salted. Strong coffee. Great table salsas, both red and <i>doña</i>. (Ryan) </span></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><b>El Secreto de Abuela</b> 817 Airport Blvd, Austin, <span face=""arial" , "helvetica" , sans-serif">TX<span face=""arial" , "helvetica" , sans-serif"> </span>78702 (512) 389-2227</span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_elsecreto_DSC00460.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_elsecreto_DSC00460.jpg" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span face=""arial" , "helvetica" , sans-serif">El Secreto de Abuela chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">Spicy green with melty cheese and a nicely-cooked egg. Red was enchilada sauce style, with just a tiny bit of sweetness. Good sauces overall, but the totopos were a <span face=""arial" , "helvetica" , sans-serif">we<span face=""arial" , "helvetica" , sans-serif">e bit</span></span> soft. Nice beans. Coffee sucks. (Ryan)</span> </span></span></div><div><br /></div><div><b>El Secreto De La Abuela #2</b> 5700 Menchaca Rd, Ste 570, Austin, TX 78745 (512) 373-3365</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_secreto_deabuelo2.jpeg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" height="375" src="http://ryanschierling.com/chilaquiles_secreto_deabuelo2.jpeg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: right;">El Secreto De La Abuela #2 chilaquiles. © Ryan Schierling</td></tr></tbody></table><br /><div>Your granny's secrets are safe with me. I do love the spicy green chilaquiles here, similar to the ones at their sister restaurant over on Airport Boulevard. Red is enchilada-sauce style and forgettable. Good beans, good potatoes. Nicely-cooked eggs. Pro tip: Order chilaquiles to go, wander next door to Moreno Barbecue for a smidge of brisket to add, and some better handmade flour tortillas. Sit at a picnic table and feast. A solid plate of chilaquiles verdes in our zip code. (Ryan)<br />
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<span face=""arial" , "helvetica" , sans-serif"><b>El Sol y La Luna</b> (CLOSED) </span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_elsolylaluna_IMG_2686_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_elsolylaluna_IMG_2686_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">El Sol y La Luna chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">El Sol y La Luna serves breakfast all day, and their verdes was very fresh and piquant. There was a little too much melty cheese for my taste, but the overall dish had a perfect portion size with nice ratio of sauce to chips. The table salsa reminded me of Eugene, Oregon's Emerald Valley Salsa, which I wasn't expecting. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif">If chilaquiles are what you must have for breakfast, these will serve you well. But the perfect simplicity of their Plantain Breakfast with over easy-eggs are such a treat that temptation wins for even this die-hard chilaquiles-lover. (Julie)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>El Taquito</b> 1713 <span face=""arial" , "helvetica" , sans-serif">E</span> Riverside <span face=""arial" , "helvetica" , sans-serif">Dr</span>, Austin, TX 78741 (512) 851-8226 <i>www.eltaquito.com</i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_eltaquito_IMG_2511_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_eltaquito_IMG_2511_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">El Taquito chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Tiny square totopos, tiny square potatoes, and whole corn tortillas underneath the eggs. I wasn't quite sure what to make of El Taquito's plate, but the chilaquiles rojos were full of flavor, while the green needed a little supplement of heat from the impressively well-appointed salsa bar. Both beans and potatoes were forgettable. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif">Light and bright with a big open kitchen and large TV screens in the dining area, I got the feeling that while offering a nice variety of breakfast fare this place was generally more focused on the <i>late</i>-night life. (Julie)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>El Torito</b> <span face=""arial" , "helvetica" , sans-serif">(CLOSED)</span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_eltorito.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_eltorito.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.800000190734863px; text-align: right;"><span face=""arial" , "helvetica" , sans-serif">El Torito chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">Anna Salinas'</span> chilaquiles verdes, served with pinto beans, are right at the top of my list of favorites in Austin. In Italian, the perfect doneness of pasta is <i>"al dente."</i> I don't know if there's a word in Spanish for totopos quickly and gently simmered in sauce until they are at the knife-edge-thin line between completely-crispy and slightly-sodden, but there should be. They need to have just the right tooth. The homemade totopos in El Torito's chilaquiles dance on that razor's edge, every time we visit, and the verdes version is supremely fresh, bright and tangy.</span><br />
<span face=""arial" , "helvetica" , sans-serif"><br /></span><span face=""arial" , "helvetica" , sans-serif">The chilaquiles rojos, served with black beans, have a flavor profile to the salsa that seems to have been in subtle flux the last few visits – alternating between understated and mild, to nicely fiery, to having a little smoky chipotle bite. Regardless, they are still a top-tier red any day of the week. Both red and green versions are given a dusting of white cheese before being crowned by a pair of eggs. Crema is on the side.</span><br />
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<span face=""arial" , "helvetica" , sans-serif">The delicious cafe de olla has a bit of piloncillo in it, and the sandia agua fresca (when available) is a morning miracle. (Ryan)</span></div><div><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div><span face=""arial" , "helvetica" , sans-serif"><b>Flavia's Kitchen</b> 1700 S Lamar Blvd, Austin, TX 78704 (512) 422-7158</span></div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_flavias_IMG_0812.jpeg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="373" data-original-width="500" height="373" src="http://ryanschierling.com/chilaquiles_flavias_IMG_0812.jpeg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: right;">Flavia's Kitchen chilaquiles. © Ryan Schierling</td></tr></tbody></table><br /><span face=""arial" , "helvetica" , sans-serif">Clean, bright chilaquiles verdes, but a little soupy and steamed inside the styrofoam to-go container even though we were eating on a picnic table a few feet away from the food truck. The chicken tinga was a nice rico touch and the eggs were cooked perfectly over-easy. Scatter of thick queso fresco with a lettuce, avocado and tomato garnish. Flavia's also makes a very nice breakfast tostada and an excellent refried black bean and cheese taco. Great service. (Ryan)</span></div><div><br /></div><div><b>Fresa's Chicken Al Carbon</b> 1703 S 1st St, Austin, TX 78704 (512) 992-2946</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_fresas_IMG_6091.jpeg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" height="375" src="http://ryanschierling.com/chilaquiles_fresas_IMG_6091.jpeg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: right;">Fresa's Chicken Al Carbon chilaquiles. © Ryan Schierling</td></tr></tbody></table><br /><div>At $14, these were some of the <i>fancier</i> chilaquiles we'd had in a while. Very nice, flavorful guajillo sauce, though Julie's plate had very little red and more of the thin black bean sauce which was unnecessary. Normally served with scrambled eggs, we asked for over-easy and the waiter had to confirm with the kitchen that they could do that. We received sunny eggs with slightly undercooked whites. Good, strong coffee. Snazzy drizzle prices, but a tasty plate, overall. (Ryan)</div><div><br /></div><div><b style="font-family: arial;">Gabriela's South Austin</b><span style="font-family: arial;"> 9600 S IH 35 Frontage Rd, Austin, TX 78748 (512) 394-7979</span></div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_gabrielas_IMG_7350.jpeg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" height="375" src="http://ryanschierling.com/chilaquiles_gabrielas_IMG_7350.jpeg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: right;">Gabriela's chilaquiles. © Ryan Schierling</td></tr></tbody></table><div style="text-align: left;"><span style="font-family: arial;">Sunday brunch! Deejay playing incredibly loud club music! Football and horse racing on the dozen giant televisions! There’s a golden throne in the corner and Bad Bunny wallpaper for your Instagram pleasure! Is this a club, or a sports bar, or a restaurant? It’s all three! The chilaquiles rojos are tossed in a tomato-based salsa that is sweeter than any we’ve had before. The potatoes and onions on the side were weirdly a little sweet as well. I opted to swap the hot-dog laden charro beans for refried black beans, which were very nicely seasoned. Overall, a manageable-sized plate that wasn’t nap-inducing, but two of the three offerings were just a little too cloying for us. Probably a better option for your way-South Austin bachelorette party boozing than a brunch plate of chilaquiles. (Ryan)</span></div><div><span style="font-family: arial;"><br /></span></div><div><b>Garrido's</b> (CLOSED)</div>
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_garridos_IMG_2544_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_garridos_IMG_2544_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Garrido's chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">I like fruit, but this plate could neither be judged on the fruit or the optional bacon. Unfortunately, this one was lacking balance in the chilaquiles department. The ratio of totopos to sauce was <i>way</i> off, as if they were just dressed with a little bit of sauce instead of given a quick simmer. (Julie)</span><br />
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<span face=""arial" , "helvetica" , sans-serif">The bacon was the best thing about these almost-flavorless chilaquiles. Sorry, Garrido's. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Gloria's Latin C</b><span face=""arial" , "helvetica" , sans-serif"><b>uisine (Downtown)</b> (CLOSED) </span></span></div><div><i><br /></i>
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_glorias_DSC00641_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_glorias_DSC00641_lowres.jpg" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span face=""arial" , "helvetica" , sans-serif">Gloria's Latin Cuisine chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">Brunch! Square plates! Cloth napkins! Gloria’s describes their chilaquiles as <i>“a traditional Mexican dish consisting of fried tortillas bathed in tomatillo sauce mixed with scrambled eggs and topped with cheese. Served with pinto beans and guacamole salad.”</i> What amounted to about a half cup of totopos sauced with a nearly-flavorless verdes made this offensive for the $14 price tag. I asked to sub over-easy eggs for the scramble, and the eggs <i>were</i> cooked nicely. Overall, a disappointing plate. (Ryan)</span></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><b>The Goodnight </b> (CLOSED)</span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_goodnight_DSC00591_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_goodnight_DSC00591_lowres.jpg" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span face=""arial" , "helvetica" , sans-serif">The Goodnight chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">Online brunch menu <span face=""arial" , "helvetica" , sans-serif">to<span face=""arial" , "helvetica" , sans-serif">uts</span></span> The Goodnight's chilaquiles as <i>"Crispy corn tortillas, creamy tomatillo sauce, sour cream, pico de gallo, two eggs."</i> Twelve bucks. Sure, we'll bite. The actual menu, in restaurant, describes The Goodnight's chilaquiles as <i>"Crispy corn tortillas with chicken, guajillo sauce, sour cream, scrambled eggs, black bean and corn pico de gallo."</i> We asked for our eggs over-easy, Julie's plate <i>sin carne</i>, and got a very pretty stack of nicely-crisp chips with a rich, mean-looking guajillo sauce. But the flavor was lacking, with no heat or bite to the salsa. The black bean and corn pico was just straight teeny-tiny minced pico, the eggs were on the side, and everything around the outside of the plate was cold. The only hot spot was in the middle of the stack, and that was only on <span face=""arial" , "helvetica" , sans-serif">my</span> dish with chicken. <br /><br />To their credit (and ours), we received $5 off for the plate without chicken. (Ryan) </span></span></span></span></div><div><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span></div><div><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><b>Granny's Tacos</b> 1401 E 7th St, Austin, TX 78702 (512) 701-4000</span></span></div><div><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_grannys_IMG_9569.jpeg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" height="375" src="http://ryanschierling.com/chilaquiles_grannys_IMG_9569.jpeg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: right;">Granny's Tacos chilaquiles tacos. © Ryan Schierling</td></tr></tbody></table>I <i>love</i> Granny's chilaquiles tacos. There are three - rojos, verdes, and mole, and each one is a different kind of wonderful in your mouth. Unfortunately, I'll probably never even <i>try</i> anything else on Granny's menu because I can only eat three tacos, and when I go to Granny's I only want the <i>chilaquiles</i>. Character flaw on my part, to be certain, but these are the <i>best</i> chilaquiles <i>tacos</i> in Austin, hands down. (Ryan)<br /> </span> </span><br /><b style="font-family: Arial, Helvetica, sans-serif;">Guero's Taco Bar</b><span face=""arial" , "helvetica" , sans-serif"> 1412 <span face=""arial" , "helvetica" , sans-serif">S</span> Congress Ave, Austin, TX 78704 (512) 447-7688 <i><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">www.guerostacobar.com</span><span face=""arial" , "helvetica" , sans-serif"></span></span></i></span><br />
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<a href="http://ryanschierling.com/chilaquiles_gueros_IMG_2585_lowres.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_gueros_IMG_2585_lowres.jpg" width="500" /></a></div>
<span face=""arial" , "helvetica" , sans-serif">A very saucy, tasty green with a slightly weird application of sour cream. A decent rendition, but not enough to keep us coming back for more. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif">Guero's does a lot of things right, and t</span><span face=""arial" , "helvetica" , sans-serif">hese <i>are</i> chilaquiles, but not <i>destination </i>chilaquiles. (Julie)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Hays City Store</b> 8989 FM150 W, Driftwood, TX 78619 (512) 722-3905 <i>www.hayscitystoretx.com</i></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH9fqUnVoJZVZEYzW6RwwHVW7Zyt3qAMVgE11cgWflSeuqMPonMK0-6ofGixjCLzFPp0_G6XatEUdMIjJxZUt4ybaM7V31MwRl9qx02XPkEkQj1xgrRxSx6evb43lu1jKb-LnOxuOP30s/s1600/IMG_2119_chilaquiles_hayscitystore.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="800" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH9fqUnVoJZVZEYzW6RwwHVW7Zyt3qAMVgE11cgWflSeuqMPonMK0-6ofGixjCLzFPp0_G6XatEUdMIjJxZUt4ybaM7V31MwRl9qx02XPkEkQj1xgrRxSx6evb43lu1jKb-LnOxuOP30s/s400/IMG_2119_chilaquiles_hayscitystore.JPG" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Hays City Store chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">This chilaquiles interpretation was possibly the worst we've ever had. Get the truck stop enchiladas or chicken-fried steak and eggs instead. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Hecho En Mexico</b> 6001 <span face=""arial" , "helvetica" , sans-serif">W</span> William Cannon <span face=""arial" , "helvetica" , sans-serif">Dr</span>, Austin, TX 78749 (512) 301-0060 <i>www.hechoenmexico-restaurant.com</i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_IMG_2499_hechoenmexico_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_IMG_2499_hechoenmexico_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Hecho En Mexico chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Perfectly-cooked eggs, but fussing up what looked and tasted like "out of the bag" tortilla chips was simply unforgivable at this snazzy-drizzle price point.</span><span face=""arial" , "helvetica" , sans-serif"> (Julie)</span><br />
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<span face=""arial" , "helvetica" , sans-serif">I really <i>wanted</i> to like these chilaquiles, but they were a little too precious, a little too fancified, and that unfortunately didn't add up to a delicious dish that tasted like it was "made in Mexico." Attentive service and good coffee. </span><span face=""arial" , "helvetica" , sans-serif">(Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Itza's Kitchen</b> (CLOSED)</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYU14spxPDiok7pth8GY9HEK03SnLbrtB3to0aWq3fdrsaUwhPOFZhHgFJKT_XHsvHwtFjSakf_6rzKvQOwyGM3dKuTAmQdXsyyxavROUdc5K4o-FjkpyCt526FMw6YZB8wMji1dSAYHM/s1600/chilaquiles_itzas_LRG_DSC02134.JPEG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="800" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYU14spxPDiok7pth8GY9HEK03SnLbrtB3to0aWq3fdrsaUwhPOFZhHgFJKT_XHsvHwtFjSakf_6rzKvQOwyGM3dKuTAmQdXsyyxavROUdc5K4o-FjkpyCt526FMw6YZB8wMji1dSAYHM/s400/chilaquiles_itzas_LRG_DSC02134.JPEG" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Itza's Kitchen chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Itza's Kitchen was going to be my next favorite plate of chilaquiles in Austin, and I am <i>truly</i> sad it just wasn't meant to be. Our first visit to the colorful trailer on East Riverside was on a freezing cold but brilliantly sunny winter day. The cafe de olla was piping hot, the chilaquiles verdes were simple and <i>perfectly</i> executed and I had all the same emotional stirrings I did with my first amazing plate of chilaquiles at Veracruz All Natural. The next time we visited Itza, she was gone. We'd heard the trailer had moved and was slated to reopen in a different location, but they'd closed permanently. I was going to say "closed for good," but there's nothing good about not being able to eat these incredible chilaquiles again. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Jalapeño's Taco Bar</b> (CLOSED, NOW BETO'S RESTAURANT)</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_jalapenos_DSC00481_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_jalapenos_DSC00481_lowres.jpg" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span face=""arial" , "helvetica" , sans-serif">Jalapeño's Taco Bar chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Very good red and green chilaquiles in our zip code that we would visit again. Well-seasoned and nicely-flavored overall. Eggs are extra, but we weren’t charged on this visit. Decent coffee. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Jalisco Mexican Restaurant and Bar</b> 6601 S Congress Ave, Austin, TX 78745 (512) 448-9111</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_jalisco_DSC00234_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_jalisco_DSC00234_lowres.jpg" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span face=""arial" , "helvetica" , sans-serif">Jalisco Mexican Restaurant and Bar chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Excellent red, with a combination of chiles simmered with jalapeño, onion and tomato – a richer, deeper ranchero than we normally get. The green was similar, simmered long with lots of veg, much like a tomatillo ranchero. Nicely-cooked eggs, but the beans were so creamy they tasted like peanut butter. (Ryan)</span><br />
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<b style="font-family: Arial, Helvetica, sans-serif;">Janitzio</b><span face=""arial" , "helvetica" , sans-serif"> <span face=""arial" , "helvetica" , sans-serif">(CLOSED)</span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_janitzio_IMG_2564_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_janitzio_IMG_2564_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Janitzio chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Janitzio was a last-minute dark horse, and although they had </span><i style="font-family: Arial, Helvetica, sans-serif;">horrible</i><span face=""arial" , "helvetica" , sans-serif"> coffee, they put together a chilaquiles verdes plate that was near-perfect. The nicely-simmered chips and fiery green salsa, the rich refritos and tender potatoes, the tablespoon of diced white onion and dollop of sour cream fit together flawlessly. If one element had been missing or just average, I don't think Janitzio would have made the cut for me. But it did, and I'll eat those chilaquiles again and again. I just won't drink the coffee. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Jardin Corona</b> 13301 N US 183 Suite E, Austin, TX 78750 (512) 250-1061 <i>www.jardincoronarestaurant.com</i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_jardincorona_IMG_2695_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_jardincorona_IMG_2695_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Jardin Corona chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">The chilaquiles at Jardin Corona are described as having a "special" sauce that was a combination of red and green we've seen before, with more heat than actual flavor. Tasty, but very one-note. Nicely-cooked eggs, the beans had great flavor, but the potatoes were forgettable. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Javi</b><span face=""arial" , "helvetica" , sans-serif"><b>'s Best of Tex Mex</b> 7709 E Ben White <span face=""arial" , "helvetica" , sans-serif">B<span face=""arial" , "helvetica" , sans-serif">lvd, Austin, TX 78744 <span face=""arial" , "helvetica" , sans-serif">(512) 386-8329 <i>www.javistexmex.com</i></span></span></span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_javis_DSC00549_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_javis_DSC00549_lowres.jpg" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span face=""arial" , "helvetica" , sans-serif">Javi's Best of Tex Mex chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">Javi’s is next to a Starbucks on the way to the airport, in a <span face=""arial" , "helvetica" , sans-serif">sterile</span>, strip mall setting that would keep you driving right by if you were looking for great chilaquiles. Of all the chilaquiles east of IH35 on Ben White, and there are a few, these are <i>destination</i> chilaquiles, well worth the drive from our zip code. I just might miss a flight for these. The green was spicy up front, with an assertive bite, but it was the chilaquiles rojos that had us swooning. A creamy, chipotle-laced red with a heat that didn’t hit you until you were about to take the next bite was one of the best, most interesting reds we’ve had. Thinly-cut totopos retained a nice tooth all the way to the finish. Served with sour cream and raw white onions. Good, strong coffee. (Ryan) </span></span></span></span> </span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Jefes Mexican Restaurant</b> 720 Lamar Pl., Austin, TX 78752 (512) 459-0034 <i><span face=""arial" , "helvetica" , sans-serif">www.jefesmex.com</span><span face=""arial" , "helvetica" , sans-serif"></span></i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_jefes.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_jefes.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Jefes Mexican Restaurant chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Jefes is closed on Sundays, so it took us a while to make our way up north to try out their breakfast. Looking at the menu, there are no chilaquiles to be found, but I'd heard someone describe the dish as being served with lettuce on top, so I knew I probably just had to ask. Sure enough, the proprietor nodded and brought us a pair of chilaquiles verdes plates that were well worth the drive. The green sauce was tangy and fresh – with a faint hint of sweet that tasted like lemon – and paired well with thick totopos crisp on the outside and chewy toward the centers. The lettuce, which I'd never seen before on chilaquiles, added a nice texture and cool foil to the bright, hot-sauced chips. Excellent beans and potatoes, and everything in the well-appointed salsa bar was fresh and well-made. These are now one of my favorite "north-end" chilaquiles. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Kerbey Lane Cafe</b> (various locations) 4301 <span face=""arial" , "helvetica" , sans-serif">W</span> William Cannon, Austin, TX 78737 (512) 899-1500 <i>www.kerbeylanecafe.com</i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_kerbeylane.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_kerbeylane.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.800000190734863px; text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Kerbey Lane Cafe chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif"><b><i>Note: Kerbey Lane's chilaquiles are now on their regular menu.</i></b></span><br />
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<span face=""arial" , "helvetica" , sans-serif">We'd been told several times that Kerbey Lane Cafe served a great plate of chilaquiles, but every (wrong) time we'd visit and ask for them, we were denied. For some reason, they were a seasonal menu item, and we just weren't making it there in the right quarter. We could, of course, have migas<i> but we do not eat migas</i>. I was wary, as I am of any restaurant whose website says they have an "<i>expresso</i> machine," because Kerbey Lane is known for 24-hour-a-day comfort food, a half-dozen varieties of pancakes, and their cowboy queso, <i>not</i> for authentic Mexican breakfast.</span><br />
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<span face=""arial" , "helvetica" , sans-serif">When chilaquiles showed up on Kerbey Lane's menu, we got texts and tweets from friends and fellow chilaquiles fiends telling us it was <i>finally</i> time for a go at breakfast. What we got was a chilaquiles plate with the simple preparation that we love – properly verde-sauced and simmered totopos, topped with a toss of white onion and cilantro, a pair of perfect over-easy eggs and a dollop of sour cream. No goopy cheese, no snazzy drizzles or garish garnish, just all the right flavors in exactly the right quantities. For an Austin institution and kitchen that pumps out such a <i>wide</i> variety of dishes, it's nice to see that they didn't overthink this one and fancy it up, or turn it into one more bad plate of migas. Kerbey Lane's chilaquiles deserve a spot in their regular breakfast rotation. (Ryan)</span></div><div><br /></div><div><b style="font-family: arial;">Kome Y Toma Taco Bar </b><span style="font-family: arial;">709 E Slaughter, Bldg 2, Unit 204, Austin, TX 78744 (512) 519-9072</span></div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_komeytoma_IMG_7183.jpeg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" height="375" src="http://ryanschierling.com/chilaquiles_komeytoma_IMG_7183.jpeg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: right;">Kome Y Toma Taco Bar chilaquiles. © Ryan Schierling</td></tr></tbody></table><br /><div><span style="font-family: arial;">Very good sauces, both green and red. The chilaquiles were a little emasculated by the copious amounts of melty cheese. So… much… cheese. Green was bright and fresh with a well-balanced citrus tang. Red had notes of ancho that came through which was nice. Both could have used a little salt. Beans and potatoes were very mild, also needed a little salt. Over-easy eggs were cooked properly. Very good table salsa served with warm chips. Excellent service. (Ryan)</span></div><div><span style="font-family: arial;"><br /></span></div>
<span face=""arial" , "helvetica" , sans-serif"><b>La C</b><span face=""arial" , "helvetica" , sans-serif"><b>ate</b><span face=""arial" , "helvetica" , sans-serif"><b>dral del Marisco #2</b> 1605 E Oltorf, Austin, TX 78741 (512) 282-1000</span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_lacatedral_DSC00385_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_lacatedral_DSC00385_lowres.jpg" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span face=""arial" , "helvetica" , sans-serif">La Catedral del Marisco #2 chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">Excellent green, fresh with queso fresco and a single egg. Perfect potatoes, just lightly crispy and creamy interior. Good beans, coffee was just okay. The chilaquiles rojos <span face=""arial" , "helvetica" , sans-serif">were</span> deeply rich and tasted like pa<span face=""arial" , "helvetica" , sans-serif">s</span>illa peppers? Enchilada sauce-style with a bay leaf hidden under my totopos. (Ryan<span face=""arial" , "helvetica" , sans-serif">)</span> </span></span> </span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>La Catrina </b>(CLOSED) </span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_lacatrina_IMG_2699_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_lacatrina_IMG_2699_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">La Catrina chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">If La Catrina were closer to us, I'd eat their chilaquiles all the time. Pflugerville's a bit of a drive, but this was worth it. The verdes was well-sauced with a spicy, bright salsa that was obviously <i>very</i> fresh. The totopos stayed crisp throughout, despite <i>mas</i> <i>sauciness</i>. Excellent beans and potatoes. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif">I wasn't quite as impressed as Ryan, but I suspect that was due in large part to my utter distraction with the unusual combination of new age music and </span><span face=""arial" , "helvetica" , sans-serif">Dia de los Muertos </span><span face=""arial" , "helvetica" , sans-serif">decor </span><span face=""arial" , "helvetica" , sans-serif">we encountered on our visit. I do clearly remember the table sauces being very delicious. We'll be back. (Julie)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>La Cocina de Consuelo</b> 4516 Burnet <span face=""arial" , "helvetica" , sans-serif">Rd</span>, Austin, TX 78756 (512) 524-4740 <i>www.consueloskitchen.com</i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_consuelo_IMG_2677_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_consuelo_IMG_2677_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">La Cocina de Consuelo chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">This popular, crowded spot on Burnet is well worth the wait in line on a Sunday morning. The chilaquiles were nicely-portioned with a perfectly-cooked egg. Overall, a bit bland compared to some of our favorites, but probably a <i>very</i> good example of <i>comida typica</i>. Recommended. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Las Cazuelas</b> 1701 <span face=""arial" , "helvetica" , sans-serif">E</span> Cesar Chavez <span face=""arial" , "helvetica" , sans-serif">St</span>, Austin, TX 78702 (512) 479-7911</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_lascasuelas_IMG_1509_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_lascasuelas_IMG_1509_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Las Cazuelas chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Generous portions for your food dollar and certainly tasty, though with its rich sauce it can be a bit of a palate-overwhelming plate. The potatoes are a little underdone for my preference. The complementary chips and salsa will spoil you, though. (Julie) </span><br />
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<span face=""arial" , "helvetica" , sans-serif">The first time we visited Las Cazuelas I was stunned that we could get two orders of chilaquiles and a pair of coffees for less than 10 bucks. I felt like we were ripping them off. The portion size is a little smaller than the gigantic platter it used to be, but the price hasn't changed. It's not the best chilaquiles in town, but at $3.95*, it's still a steal. (Ryan) <i>*Price is no longer $3.95, it is now $5.99</i></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>La Familia</b> 3601 <span face=""arial" , "helvetica" , sans-serif">W</span> William Cannon <span face=""arial" , "helvetica" , sans-serif">Dr<span face=""arial" , "helvetica" , sans-serif">, Ste</span></span> 900, Austin, TX 78745 (512) 892-1311</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquile_lafamilia_IMG_2715_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquile_lafamilia_IMG_2715_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">La Familia chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">The chilaquiles with ranchero sauce at La Familia were mild, with giant chunks of tomato, garlic and onion. The verde version was solid. Both were topped with cheddar and jack cheese. This is a decent plate of chilaquiles in our zip code. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>La Fruta Feliz </b> 3124 Manor <span face=""arial" , "helvetica" , sans-serif">Rd</span>, Austin, TX 78723 (512) 473-0037</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_lafrutafeliz_IMG_2304_lowres.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_lafrutafeliz_IMG_2304_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">La Fruta Feliz chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">I remember exactly how I was feeling the first morning we stopped in at La Fruta Feliz. I was supremely hungover, but hopeful. I'd heard great things about the chivo, but was more excited for the chilaquiles. This was one of those cases though, as we were the only gringos in the joint, the cook decided to have a little fun at what he thought might be our expense. Slipping some habanero into the verde sauce burned every last cobweb out of my cluttered cabeza, which was exactly what I needed. When the cashier took my money at the register, he queried <i>"Were they hot enough for you?"</i> The cook to his left was grinning wide as the Rio Grande. I narrowed my eyes a bit and gave him half a smile. <i>"It was perfecto."</i> Subsequent orders of chilaquiles have still been delicious, but apparently <i>sin habanero</i> and not nearly as spicy as that first glorious visit. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif">Always unfussy, these chilaquiles – red or green – are terrific (though green is our go-to). Delightful, too, that the service here includes a bowl of chopped onions and fresh cilantro in addition to their hot sauce offerings. I'm not suggesting you should mess with a good thing, but having options here is cool. If coffee is not your cup of tea, this is the place to order an agua fresca. They have a wide selection – the sandia (watermelon) and fresa (strawberry) are particular favorites of ours. (Julie)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>La Michoacana Meat Market</b> 1917 <span face=""arial" , "helvetica" , sans-serif">E</span> 7th <span face=""arial" , "helvetica" , sans-serif">St</span>, Austin, TX 78702 (512) 473-8487</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_michoacana_IMG_1327_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_michoacana_IMG_1327_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">La Michoacana Meat Market chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">If you ever thought about learning a little Spanish, the most important words and phrases to know are related directly <i>to the ordering of breakfast</i>. Trust me. La Michoacana Meat Markets are scattered throughout Austin, and you can get a mean plate of chilaquiles for next to nothing. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif">These are some beautiful chilaquiles, but I think I was focused on an even prettier plate of <i>sopes de desayuno</i> that day. (Julie)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>La Placita</b> 5310 <span face=""arial" , "helvetica" , sans-serif">S</span> Pleasant Valley, Austin, TX 78744 (512) 628-0277</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_laplacita_IMG_2509_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_laplacita_IMG_2509_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">La Placita chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">The totopos were emasculated by the sauce and covered in congealed cheese, but the beans were rich and porky and the eggs were nicely-fried. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif">Under certain circumstances, I can <i>appreciate</i> a slightly <i>porky</i> flavor in refritos. These were a bit much for me, personally. Don't get me started <i>again</i> about the goopy cheese. (Julie)</span></div><div><br /></div><div><b>La Playa</b> 6400 S 1st St, Austin, TX 78745 (512) 916-8222</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_laplaya_IMG_0209.jpeg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" height="375" src="http://ryanschierling.com/chilaquiles_laplaya_IMG_0209.jpeg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: right;">La Playa chilaquiles. © Ryan Schierling</td></tr></tbody></table><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>I really, really dug this plate of chilaquiles verdes. We've driven by La Playa so many times on the way to somewhere else and I'd always look over as we drove by, notice it and wonder if they served breakfast, telling myself to make a mental note of it, and then promptly forget all about it. Finally! Duly noted! La Playa makes a very nice plate of chilaquiles with great beans and potatoes, and a properly-cooked over-easy egg. We'll be back soon. (Ryan)</div><div><br /></div><div><b>La Rancheria</b> 77 Old Lockhart Rd, Lockhart, TX 78644 (512) 398-3499</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_larancheria_IMG_9226.jpeg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" height="375" src="http://ryanschierling.com/chilaquiles_larancheria_IMG_9226.jpeg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: right;">La Rancheria chilaquiles. © Ryan Schierling.</td></tr></tbody></table><br /><div>La Rancheria is a bit out there for us location-wise, but was a nice backroad stop for their tangy chilaquiles verdes, served with melty white cheese, beans and potatoes. Proper, prototypical chilaquiles con huevos plate. Good table salsa, very nice service. (Ryan)</div><div>
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<span face=""arial" , "helvetica" , sans-serif"><b>La Tapatia </b> (CLOSED) (512) 219-5000</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_latapatia_DSC00449.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_latapatia_DSC00449.jpg" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span face=""arial" , "helvetica" , sans-serif">La Tapatia chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">We’ve never had a plate of chilaquiles like this, $5 or no. The red and green sauces were both excellent, but the totopos were just cut <i>raw</i> tortillas mixed with the salsa. Not fried, with no tooth at all. Too bad, because everything else was really <span face=""arial" , "helvetica" , sans-serif">good</span>. (Ryan) </span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Licha's Cantin</b><span face=""arial" , "helvetica" , sans-serif"><b>a</b> 1306 E 6th St, Austin, TX 78702 (512)<span face=""arial" , "helvetica" , sans-serif"> 480-5960 <i>www.lichascantina.com</i></span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_lichas_DSC00421_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_lichas_DSC00421_lowres.jpg" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span face=""arial" , "helvetica" , sans-serif">Licha's Cantina chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Licha’s Sunday brunch offers casserole-style chilaquiles verdes with verdes-soaked store-bought chips (El Milagro?) and a pair of eggs for $13. The sauce is herbal and flavorful, but not worth the price of admission. Roasted potatoes with guajillo aioli, refried black beans, plantains as sides are $4 each. (Ryan)</span><br />
<br /><span face=""arial" , "helvetica" , sans-serif"><b>Little D.F.</b> (CLOSED) </span><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuWm7TwkxR-T1P6uGVVMZjPSOvx1Q74vwUW6NCbEIFx61_qp1jM5IeVBOVS0iv30aL7-bzAQaXn4Pdb6t4_ivOULJgNDB2pCOIS5eRE9Pcj58ICBkglFrBNWsUUadFIAtyG8izWbNGbJA/s1600/chilaquiles_littledf_IMG_6926.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="800" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuWm7TwkxR-T1P6uGVVMZjPSOvx1Q74vwUW6NCbEIFx61_qp1jM5IeVBOVS0iv30aL7-bzAQaXn4Pdb6t4_ivOULJgNDB2pCOIS5eRE9Pcj58ICBkglFrBNWsUUadFIAtyG8izWbNGbJA/s400/chilaquiles_littledf_IMG_6926.jpg" width="500" /></a></td></tr><tr><td class="tr-caption" style="font-size: 12.800000190734863px; text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Little D.F. chilaquiles. © Ryan Schierling</span></td></tr></tbody></table><span face=""arial" , "helvetica" , sans-serif"></span><br /><span face=""arial" , "helvetica" , sans-serif">If you wanted to be technical, these chilaquiles are not in Austin. If you wanted to be technical, you'd miss out on a really <i>perfect</i> serving of chilaquiles.</span><br /><span face=""arial" , "helvetica" , sans-serif"><br /></span><span face=""arial" , "helvetica" , sans-serif">Spicewood is a bit of a drive, but more than worth some dashboard time for a super-fresh, vibrant, <i>rico</i>, deeply-nuanced chilaquiles. From a trailer on the side of the highway. <i>A trailer.</i> This mother and son duo surprised the hell out of me – so much so that when I opened the styrofoam container I stammered "WOW... wow" at the way-too-pretty offering. I didn't expect the addition of chicken tinga, but the rich depth countered the bright salsa verde perfectly. A little queso, a little crema, a little cilantro, a little cebolla. Wow. Highly recommended. (Ryan)</span></div><div><br /></div><div><b>Los Chilakillers</b> 13000 N IH-35, Bldg 12 Ste 204, Austin, TX 78753 (512) 505-8363</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_loschilakillers_IMG_6529.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" height="375" src="http://ryanschierling.com/chilaquiles_loschilakillers_IMG_6529.jpg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: right;">Los Chilakillers Longhorns chilaquiles. © Ryan Schierling</td></tr></tbody></table><br /><div>Calling themselves "the best chilaquiles in Austin, Texas," Los Chilakillers has a wide selection of sauce options and an even larger offering (28 choices!) of "premium toppings" that range from Soyrizo to ribeye steak. I had the Longhorns version, a mix of "poblano creamy and habanero sauce" that I asked for "mildly hot," a middle-of-the-road three-peppers on the Los Chilakillers heat scale. The waiter nodded and said "three." I nodded. Three. Unfortunately, the cheesy poblano sauce overpowered any hints of habanero, and there was creamed corn in it, which made a fair-to-middlin' plate of chilaquiles taste just like a fair-to-middlin' plate of King Ranch chicken, even without the chicken. Julie's mild guajillo-sauced chilaquiles, the "Lamar," was underwhelming and tasted a little dirty (over-seasoned). Over-easy eggs were cooked over-medium. Excellent horchata. We'll be back to try some other sauce options. (Ryan)<br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Los Chilaquiles</b> (CLOSED)</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_loschilaquiles.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_loschilaquiles.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Los Chilaquiles chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">If you name your restaurant Los Chilaquiles and your website says "No one makes chilaquiles like we do," you'd better do <i>los chilaquiles</i> very, very well. The dish is available with any sauce on their menu, and we tried out a tangy verdes, along with a really flavorful and nicely-spicy habanero that had both of our noses running. Served with mild beans and a little bolillo roll for sopping up any remaining sauce. If you're in the neighborhood, Los Chilaquiles is the place to go. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Los Huaraches</b> (CLOSED)</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_loshuaraches_IMG_2708_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_loshuaraches_IMG_2708_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Los Huaraches chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Los Huaraches has the distinction of serving us one of the <i>best</i> ranchero sauces we've eaten to date. Overall, a very good plate of chilaquiles, with soft potatoes in a similar sauce, well-executed eggs and lovely beans. The staff is super nice. (Ryan)</span></div><div><br /></div><div><b><span style="font-family: arial;">Los Pepes</span></b> <span style="font-family: arial;">4700 Loyola Ln, Unit 115, Austin, TX 78723 (512) 323-9578</span></div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_lospepes_IMG_6834.jpeg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" height="375" src="http://ryanschierling.com/chilaquiles_lospepes_IMG_6834.jpeg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: right;">Los Pepes chilaquiles verdes. © Ryan Schierling</td></tr></tbody></table><br />Los Pepes is tucked away in a strip mall just off of Manor and Loyola Lane. It's a tiny, tidy restaurant with an extensive menu and the chilaquiles were decent. The green was intense, with a depth of flavor that was almost too much of a good thing, bordering on over-seasoned. Perfect totopos, sauced well with a pair of over-easy eggs covered in queso fresco, diced white onion and a healthy drizzle of crema. Mild beans, heavily-seasoned rice I could have done without or subbed for some breakfast papas. Wonderful table salsa, respectable aguas frescas and excellent service. We'll definitely be back to try some other things on the menu. (Ryan)</div><div><br /></div><div><b>Lupe Tortilla</b> 701 S Capital of Texas Hwy, Austin, TX 78746 (512) 582-2205</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_lupetortilla_IMG_0668.jpeg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" height="375" src="http://ryanschierling.com/chilaquiles_lupetortilla_IMG_0668.jpeg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: right;">Lupe Tortilla chilaquiles. © Ryan Schierling</td></tr></tbody></table><br /><div>Lupe Tortilla's chilaquiles were nothing but bad King Ranch chicken casserole that was so <i>supremely</i> spicy it was inedible, and I can handle some heat. Sunny eggs with raw whites. Porky beans were nice and the bloody mary was solid. The waitress was excellent, but admitted she <i>"hates these chilaquiles... they're not like I make them at home."</i> Noted. (Ryan) </div><div><br /><span face=""arial" , "helvetica" , sans-serif"><b>Jasmines Mexican Restaurant</b> 2463 Hwy 71 E, Del Valle, TX 78617 (512) 389-2810</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_jasmines_DSC00557_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_jasmines_DSC00557_lowres.jpg" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span face=""arial" , "helvetica" , sans-serif">Los Jasmines Mexican Restaurant chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">The red was described as a ranchero on the menu, but was a rich, enchilada-sauce style. Excellent totopos, but they could have used a little more sauce. The green was mild, tasty, but also not enough sauce. Over-easy eggs were perfectly cooked, and the plate was dressed well with raw onion and crema. Good beans, good potatoes, excellent fresh red table salsa. (Ryan)</span><br />
<br /><span face=""arial" , "helvetica" , sans-serif"><b>Ja</b><span face=""arial" , "helvetica" , sans-serif"><b>smine</b><span face=""arial" , "helvetica" , sans-serif"><b>s Mexican Restaurant #2</b> (CLOSED)</span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_jasmines2_DSC00654_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_jasmines2_DSC00654_lowres.jpg" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span face=""arial" , "helvetica" , sans-serif">Los Jasmines Mexican Restaurant #2 chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Formerly Juanita's, Los Ja<span face=""arial" , "helvetica" , sans-serif">smines #2 puts out a<span face=""arial" , "helvetica" , sans-serif">n identical plate of ch<span face=""arial" , "helvetica" , sans-serif">i<span face=""arial" , "helvetica" , sans-serif">laquiles as Jasmines #1 over on Hwy 71. Delic<span face=""arial" , "helvetica" , sans-serif">ious, delicious twins. (Ryan)</span></span></span></span></span></span></div><div><br /></div><div><b>Los Danzantes ATX</b> (CLOSED)</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_losdanzantes_IMG_0534.jpeg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" height="375" src="http://ryanschierling.com/chilaquiles_losdanzantes_IMG_0534.jpeg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: right;">Los Danzantes chilaquiles. © Ryan Schierling</td></tr></tbody></table><br /><div>A beast of a chilaquiles rojos plate with black beans, eggs and cecina. Eggs are normally scrambled, so ask for <i>huevos estrellados tiernos</i> if you'd like something with a little runny yolk. Totopos were perfect. Sauce was thick and coated everything well, though a little like the preparation at Cenote, seemed to have a Doritos nacho cheese note for some reason. Steak was thin, well-seasoned and had a hit of smokiness. Very nice overall. Chilaquiles are only served on Sundays from noon to 3 p.m. (Ryan)<br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Los Pinos</b> 4919 Hudson Bend, Austin, TX 78734 (512) 266-3231</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_lospinos_IMG_2647_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_lospinos_IMG_2647_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Los Pinos chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Quite a drive for us, but the verde sauce was bright and ridiculously good. If Los Pinos were closer to the 78745, we'd visit far more often. (Ryan)</span>
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<b style="font-family: arial, helvetica, sans-serif;">Macho Taco</b><span face=""arial" , "helvetica" , sans-serif"> 12110 Manchaca Rd, Austin, TX 78748 (512) 291-5104</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh44NmVLI4j7X46xU2OOhQzNqE5RtHmdyNxuFK4APCjJscQumb4IWzJU7xLsHOy_B1S5I7MV9P5dY-9ddBA2nJAb6arNr6CPV7oyU1_RRiAu8psWKbqlIAJC6UCZJ216zI8IYQh7XVpUgY/s1600/IMG_6221_chilaquiles_machotaco.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="800" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh44NmVLI4j7X46xU2OOhQzNqE5RtHmdyNxuFK4APCjJscQumb4IWzJU7xLsHOy_B1S5I7MV9P5dY-9ddBA2nJAb6arNr6CPV7oyU1_RRiAu8psWKbqlIAJC6UCZJ216zI8IYQh7XVpUgY/s400/IMG_6221_chilaquiles_machotaco.JPG" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Macho Taco chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Macho Taco was, unfortunately, a rebound. We had originally gone to breakfast at El Torito. Actually, we'd arrived at El Torito to find it permanently closed, and we were a bit despondent. </span><span face=""arial" , "helvetica" , sans-serif">The chilaquiles at Macho Taco were serviceable for the circumstances. The verdes was creamy but had a nice heat to it and the totopos had a good tooth. Potatoes and beans were the usual. </span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Maudie's Hacienda</b> 9911 Brodie <span face=""arial" , "helvetica" , sans-serif">Ln</span>, Austin, TX 78748 (512) 280-8700</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_maudies_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_maudies_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Maudie's Hacienda chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">An overly-salty, cheesy, runny-sauced debacle. One visit was one too many. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif">Since they only offer one variety of chilaquiles, I ordered something else this particular day. Thank goodness. (Julie)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Maria's Taco Xpress</b> 1210 Barton Springs Rd, Austin, TX 78704 (512) 444-0261 <i>www.tacoxpress.com</i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_marias.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_marias.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Maria's Taco Xpress chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Sundays at Maria's are packed, with the weekly Gospel Brunch (aka Hippie Church) playing out to the masses eating their queso and Rachael Ray's "Favorite" Miga Taco. Both red and green chilaquiles were good, but not exceptional. The guacamole is a great <i>rico</i> touch that you don't see on most $6.99 chilaquiles plates, and the single egg was nicely-cooked. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Mariscos Los Jarochos</b> 9200 N Lamar<span face=""arial" , "helvetica" , sans-serif">, Ste 1<span face=""arial" , "helvetica" , sans-serif">00, </span>Austin, TX 78753 (512) 339-3022</span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_mariscoslosjarochos_DSC00473.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_mariscoslosjarochos_DSC00473.jpg" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span face=""arial" , "helvetica" , sans-serif">Mariscos Los Jarochos chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Lemony, almost sweet verdes, and a very mild, light orange rojos. Big pieces of onion in both sauces, and very nice totopos, but neither of these plates was really doing it for us. $10 plates with eggs. The coffee was decent and the table salsa was superb. I also had a very nice octopus ceviche tostada. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Mary's Tacos </b> (CLOSED) </span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_marystacos_DSC00485_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_marystacos_DSC00485_lowres.jpg" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span face=""arial" , "helvetica" , sans-serif">Mary's Tacos chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Boring. Sloppy. Nothing else notable about these chilaquiles. On to the next… (Ryan)</span></div><div><br /></div><div><b>Meches Mexican Restaurant</b> 13602 FM-812, Unit B, Del Valle, TX 78617 (512) 215-2843</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_meches_IMG_5658.jpeg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" height="375" src="http://ryanschierling.com/chilaquiles_meches_IMG_5658.jpeg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: right;">Meches Mexican Restaurant chilaquiles. © Ryan Schierling</td></tr></tbody></table><br /><div>All components of the plate were spot-on – potatoes and beans excellent, a little sour cream and diced raw onion, perfect totopos, but the sauces were just average. Red was a little oily with a slow heat and the green was that tangy red/green mix that makes <i>orange</i> you see quite a bit, with a more pronounced up-front heat. Meches is <i>incredibly</i> busy on the weekends, so service is a little slow but apologetic. A solid plate. (Ryan)</div><div><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Mi Cabana</b> 4118 S IH35, Austin, TX 78745 (512) 792-9300</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_micabana_DSC00623_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_micabana_DSC00623_lowres.jpg" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span face=""arial" , "helvetica" , sans-serif">Mi Cabana chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">The menu described <i>chilaquiles al gusto!</i> so I had high hopes for this Mexican joint in a former IHOP. Then I learned that al gusto means <i>to taste</i>, not with great gusto! The entire interaction was in Spanish, so it helps to know enough Español to order breakfast. If you don’t, pointing at menu items works. The verdes was thick, spicy and had a good hit of cilantro with a smattering of melty cheese. Two eggs, one slightly overcooked and one just slightly under. Good beans and potatoes, but the totopos were quartered corn tortillas, which made them unwieldy on the fork and they didn’t hold up well to the sturdy sauce. The red was an acceptable ranchero with large chunks of peppers and onions. Decent coffee. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Mi Casita</b> 9809 FM 969, Austin, TX 78724 (512) 351-9167</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtKCXo4Q5plzJ4x11aOobtCQ5hEFt3Tl0PRxVrM8hwLSj8H3USVqBRmPC2vGcXaM73Hy_uiKPjEkFnUigpqV6HgYendSoW6id3g34EbbICi0MbPB5Y8vuajDavb0Jrco1f3M99Y0iseUE/s1600/chilaquiles_micasita_IMG_6994.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="800" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtKCXo4Q5plzJ4x11aOobtCQ5hEFt3Tl0PRxVrM8hwLSj8H3USVqBRmPC2vGcXaM73Hy_uiKPjEkFnUigpqV6HgYendSoW6id3g34EbbICi0MbPB5Y8vuajDavb0Jrco1f3M99Y0iseUE/s400/chilaquiles_micasita_IMG_6994.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Mi Casita chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Tucked in at a blind bend in the highway, Mi Casita is a blink-and-you've-missed-it stop for the traditional Tex Mex and Mex that Austinites so take for granted. Mi Casita's green chilaquiles are bright, tangy and have a nice back-end heat that I enjoyed. They're topped with onion, queso fresco and crema, and served with really good refritos. The chilaquiles rojos salsa was more like a one-note enchilada sauce. The menu noted potatoes with the dish, but we were there after 11 a.m. on a Sunday, so I can assume that's why we were served rice instead of papas. Excellent doña sauce but the red table salsa needed salt, verified by the four top in the corner salting the salsa as the waiter was taking their order. The coffee was decent and the restaurant was spotlessly clean. (Ryan)</span></div><div><br /></div><div><b style="font-family: Helvetica;">Mi Lindo Michoacan </b><span style="font-family: Helvetica;"> 11800 N Lamar Blvd, Austin, TX 78753 (512)494-4002</span></div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_milindomichoacan_IMG_7330.jpeg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" height="375" src="http://ryanschierling.com/chilaquiles_milindomichoacan_IMG_7330.jpeg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: right;">Mi Lindo Michoacan chilaquiles verdes. © Ryan Schierling </td></tr></tbody></table><br /><span style="font-family: Helvetica;">Mi Lindo Michoacan serves some very lovely chilaquiles plates. Enchilada sauce-style red – a little heavily seasoned and curiously had a hit of clove, which was a new one for me after 147 plates of chilaquiles. Once I realized what it was, I couldn't stop tasting it and that wore on the palate a bit. Green was mild but satisfying, definitely the better of the two with all flavors in balance. Totopos had a proper tooth and the over-easy eggs were nicely cooked. Porky, thin beans in an adorable little tortilla cup. Forgettable potatoes. Excellent table salsas and very nice service. Recommended if you’re way up north. (Ryan)</span><span style="font-family: Helvetica;"><br /></span>
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<span face=""arial" , "helvetica" , sans-serif"><b>Mi Ranchito</b> 1105 Farm to Market 1626, Manchaca, TX 78652 (512) 292-8107</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_miranchito_IMG_7695.jpeg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="1" height="375" src="http://ryanschierling.com/chilaquiles_miranchito_IMG_7695.jpeg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Mi Ranchito chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">This little Mexican joint where Manchaca Road dead ends at FM1626 is an out-of-the-way, hole-in-the-wall kind of place you want to become a regular at. Previous incarnations of the dish were thin, enchilada-sauce-style red and even thinner totopos that couldn't stand up to the sauce treatment, making for a soggy mess. Recent visits have a menu change that only offers a chilaquiles verdes plate. No more rojos. Overall, it's been an improvement. The chips are thicker, the green sauce is heartier and tastier. Beans are still porky as all get out, and the potatoes are a little desiccated. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Mr. Natural</b> 2414-A <span face=""arial" , "helvetica" , sans-serif">S</span> Lamar, Austin, TX 78704 (512) 916-9223</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_mrnatural_IMG_1205_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="1" height="375" src="http://ryanschierling.com/chilaquiles_mrnatural_IMG_1205_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Mr. Natural chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Mr. Natural offers a decent plate of chilaquiles, but the consistency varies depending on the restaurant location and who's preparing your food that day. The first time we visited was fantastic. Every other time was hit or miss, with completely different preparation and plating. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif">You might be gambling a bit with the chilaquiles, but for a heavenly head-clearing <i>agua fresca</i> you can do no better than their pineapple-spinach. (Julie)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Ñoños Tacos</b> 102 W Powell Ln, Austin, TX 787<span face=""arial" , "helvetica" , sans-serif">53 (512) 550-8984</span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_nonos_DSC00170_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_nonos_DSC00170_lowres.jpg" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span face=""arial" , "helvetica" , sans-serif">Ñoños Tacos chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">While set up for to-go orders, there’s a little bar to sit at and eat your styrofoam container of chilaquiles rojos. The totopos were freshly-fried, though a little steamed from being <span face=""arial" , "helvetica" , sans-serif">closed up</span> in the take out container. Nice red sauce, good beans. (Ryan)</span></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><b>Paperboy</b> (various locations) <i>www.paperboyaustin.com</i></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmi7IpVUjCU9kXJIyKcg4B7gjaU6oMHAbPFms6VEHeBE22SV2HUUfpn6snbgD43PBaOkVB82eecajkh_mN2IhB5obMEhhWKwAUrtJOloUCOExf06YYdWXB6FvaXEV8dwY5HvIthz7oVsQ/s1600/chilaquiles_paperboy_IMG_6004.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="800" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmi7IpVUjCU9kXJIyKcg4B7gjaU6oMHAbPFms6VEHeBE22SV2HUUfpn6snbgD43PBaOkVB82eecajkh_mN2IhB5obMEhhWKwAUrtJOloUCOExf06YYdWXB6FvaXEV8dwY5HvIthz7oVsQ/s400/chilaquiles_paperboy_IMG_6004.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Paperboy chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">There aren't a lot of options on the menu at the Paperboy trailer parked next to Radio Coffee. The brevity of menu would lead you to believe that they do just a very few things <i>very</i> well. That assumption is correct. The chilaquiles, with salsa roja, goat chorizo, cotija, sunny egg and jalapeño, is a small portion and thank the maker for that. It is <i>incredibly</i> intense, a punch in the mouth that you just can't put down once you've popped the yolk of the perfectly-cooked egg. The crispy cheddar "hash brown" with carrot habanero sauce makes an exceptional side. Highly recommended. (Ryan)</span></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><b>Patika</b> 2159 S Lamar Blvd, Austin, TX 78704 (512) 535-3955 www.patikacoffee.com</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7l5biHPTZQ1C1e2LW0pcnJkCkU8cbDQFT2CX5oL4l9kKepu2Kp0ONR57EVH7v68I3dmN7Lo1ziSWDalMzzQ0lh6v1znDU9jY_n5_3_2vSYY0vTYwUZxshRbxORS3L87Vm8u0TAIJiwMs/s1600/chilaquiles_patika_IMG_3931.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="800" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7l5biHPTZQ1C1e2LW0pcnJkCkU8cbDQFT2CX5oL4l9kKepu2Kp0ONR57EVH7v68I3dmN7Lo1ziSWDalMzzQ0lh6v1znDU9jY_n5_3_2vSYY0vTYwUZxshRbxORS3L87Vm8u0TAIJiwMs/s400/chilaquiles_patika_IMG_3931.JPG" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Patika chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Patika makes a really beautiful plate of a chef's <i>interpretation</i> of chilaquiles, but I wouldn't call them chilaquiles proper by any stretch of the imagination. The totopos are crispy and only recently met the thick, herbaceous, pesto-ish salsa verde rather than being simmered with it. There's a generous portion of avocado, some <i>beautifully</i>-poached eggs, a toss of micro-greens and... popcorn. Popcorn? And paprika. This is a <i>really</i> good breakfast plate. It's just not chilaquiles for me. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Polvo's</b> 2004 <span face=""arial" , "helvetica" , sans-serif">S</span> 1st <span face=""arial" , "helvetica" , sans-serif">St</span>, Austin, TX 78704 (512) 441-5446</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_polvos_IMG_1785_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_polvos_IMG_1785_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Polvo's chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">We visited Polvo's for breakfast after hearing some good things, but were a little put off by their chilaquiles. Everything on the plate was swimming in an unappealing light brownish-red liquid. The only thing on the plate that had any tooth to it was the black beans. (Ryan</span><span face=""arial" , "helvetica" , sans-serif">)</span></div><div><br /></div><div><b>Prime Taco Grille</b> 11215 S IH-35, Ste 120, Austin, TX 78747 (512) 761-3030</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_primetacogrille_IMG_6718.jpeg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" height="375" src="http://ryanschierling.com/chilaquiles_primetacogrille_IMG_6718.jpeg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: right;">Prime Taco Grille chilaquiles verdes. © Ryan Schierling</td></tr></tbody></table><br /><div>Prime Taco Grille's green chilaquiles was bright and tangy, but mild with no real sense of heat at all. The red was very-well seasoned and tasted like a thicker version of enchilada sauce. Beans were mild and potatoes were cooked well but also a little bland. Over-easy eggs cooked perfectly on my plate, a little under on Julie's rojos. Decent horchata. A nice plate of chilaquiles overall, and not too big and heavy for once. No afternoon nap needed. (Ryan)<br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Pueblo Viejo</b> (various locations) 502 Brushy St, Austin, TX 78702 (512) 373-6557 </span><span face=""arial" , "helvetica" , sans-serif"><i>www.puebloviejoaustin.com</i></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ugRoQ7g-qPUnz8YQSig3OzfUaPxTedTRfr5bd_DVSmmQ2NmOOP33VfmFbbsKjmeqdY6F4q5_UGv70fOfJ5Nijd-dcIJm7eDS7QyDogg46syJ7ZWToN-FEc7-FeA485dzxSg20I3gJIE/s1600/chilaquiles_puebloviejo_IMG_9238.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="800" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ugRoQ7g-qPUnz8YQSig3OzfUaPxTedTRfr5bd_DVSmmQ2NmOOP33VfmFbbsKjmeqdY6F4q5_UGv70fOfJ5Nijd-dcIJm7eDS7QyDogg46syJ7ZWToN-FEc7-FeA485dzxSg20I3gJIE/s400/chilaquiles_puebloviejo_IMG_9238.JPG" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Pueblo Viejo chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">You're probably thinking <i>"Huh. This photo of Pueblo Viejo's chilaquiles really sucks compared to all of the other ones."</i> You would be correct, mostly. We stopped by the club/venue on Brushy Street that is the North Door (and Pueblo Viejo) and had an unlikely breakfast in a cavernous, windowless, mostly-empty dark room with three tables in it. There was a stage at the front, soundboard at the back, and not much else. We were the only people there. It was... odd. It was... dark. The chilaquiles verdes were decent. At some point, we will have chilaquiles at the Pueblo Viejo Traila at Cosmic Coffee, and I will shoot a better photo. Promise. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Ramos Tex-Mex Restaurant #3</b> 14611 N Mopac Expy, Ste 10<span face=""arial" , "helvetica" , sans-serif">3, Austin, TX 78728 (512)<span face=""arial" , "helvetica" , sans-serif"> 246-0727</span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_ramos_DSC00595_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_ramos_DSC00595_lowres.jpg" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span face=""arial" , "helvetica" , sans-serif">Ramos Tex-Mex Restaurant chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">Ramos Tex-Mex Restaurant serves breakfast all day, from 7 am to 9 pm Monday through Friday, 8 am to 9 pm Saturday, and 8 am to 3 pm on Sunday. There was no menu hint of a sauce preference, but the server said <i>“I think they’re… green?”</i> The verdes turned out to be very nice, with excellent totopos that stayed just crisp enough and just soft enough throughout the entire plate. Nicely-cooked eggs and delicious beans. The potatoes could have used a little crisp, though they were nicely-seasoned. Bonus points for a fantastic bean and cheese taco on homemade flour tortilla. <i>Respect</i>. (Ryan)</span></span></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><b>Rosita Kitchen</b> (CLOSED)</span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqWrwW0DKKCacP364RJ7wbYYagrt_vpaBKJdVSOZ4eUTXu4RJRcOWNADJPr9QrZEhSzPwHCiYPd5LYsnacenPwPb-ykwYHV6s1xPM0TkPV1yyKdmsct1Td8WmEGQsUhbJP5trmmAPQgJU/s1600/chilaquiles_rositakitchen_LRG_DSC03235.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="800" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqWrwW0DKKCacP364RJ7wbYYagrt_vpaBKJdVSOZ4eUTXu4RJRcOWNADJPr9QrZEhSzPwHCiYPd5LYsnacenPwPb-ykwYHV6s1xPM0TkPV1yyKdmsct1Td8WmEGQsUhbJP5trmmAPQgJU/s400/chilaquiles_rositakitchen_LRG_DSC03235.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Rosita Kitchen chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif"> Right across the street from the excellent chilaquiles at Los Pinos is Rosita Kitchen. Stationed at the end of a small strip of shops, the diminutive restaurant has five (FIVE!) chilaquiles versions on their menu. Six if you count "divorciados." There's a tangy verdes with tomatillo and serrano, a poblano rajas version, a smoky, creamy chipotle, los potosinos with cactus, pico and molcajete ranchero, and the wonderful desvelados (<i>levanta muertos!</i>) with a well-balanced (but fiery) habanero salsa. Rosita Kitchen isn't close to us in the least, and the service can be a little tepid, but I will drive the 20 miles to eat their chilaquiles. </span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Rosita's Al Pastor</b> 1911 E Riverside Dr, Austin, TX 78798 (512) 442-8402 <i>www.rositasalpastor.com</i></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFv6ZvPBJgMbi6iKAwo6_vYk9qIAYF_hgMyVp3KLm3-Dga-jP-aqq4OsPjGEDoav06dzYGQPgX6K8iT1JzGD0dYsBazF_Ryy8vyqy-1wPDnXsgrrS9JjPGW7Rql26NNcE1YYThZ9UxLwk/s1600/chilaquiles_rositas_IMG_5418.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="800" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFv6ZvPBJgMbi6iKAwo6_vYk9qIAYF_hgMyVp3KLm3-Dga-jP-aqq4OsPjGEDoav06dzYGQPgX6K8iT1JzGD0dYsBazF_Ryy8vyqy-1wPDnXsgrrS9JjPGW7Rql26NNcE1YYThZ9UxLwk/s400/chilaquiles_rositas_IMG_5418.JPG" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Rosita's Al Pastor chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Rosita's Al Pastor is famous for their tacos al pastor. The chilaquiles are a bland, soggy, overly-cheesy, unfortunate afterthought. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Russell's Bistro</b> (CLOSED)</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_russells_DSC00637_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_russells_DSC00637_lowres.jpg" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span face=""arial" , "helvetica" , sans-serif">Russell's Bistro chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Store-bought chips topped with what was described as chicken enchilada sauce<span face=""arial" , "helvetica" , sans-serif"> that<span face=""arial" , "helvetica" , sans-serif"> wa<span face=""arial" , "helvetica" , sans-serif">s</span></span></span> <span face=""arial" , "helvetica" , sans-serif">t</span>hick, as though a can of condensed cream of chicken soup was blended with a can of Ro*Tel. Green chiles, a snazzy drizzle of crema, a few slices of avocado and a ring of three over-easy eggs on top, result<span face=""arial" , "helvetica" , sans-serif">ed</span> in a dish more like nachoquiles than chilaquiles. As an overall plate, if you got a perfect bite, it was a nice King Ranch chicken casserole, just not the chilaquiles we normally look for. Excellent coffee, excellent service. Julie had a great eggs benedict. Walk down the block to Kerbey Lane for a better chilaquiles plate. <span face=""arial" , "helvetica" , sans-serif">(Ryan)</span></span></div><div><br /></div><div><b>Sabor Tapatio</b> 5604 S Congress Ave, Austin, TX 78745 (512) 483-4241</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_sabortapatio_DSC03357.jpeg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="376" data-original-width="500" height="376" src="http://ryanschierling.com/chilaquiles_sabortapatio_DSC03357.jpeg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: right;">Sabor Tapatio chilaquiles. © Ryan Schierling</td></tr></tbody></table><br /><div>Rico! Suave! Sabor Tapatio makes a very nice breakfast plate with their chilaquiles. Red were middle-of-the-road mild, green were a little more bright and tangy. Good potatoes and beans, properly-cooked over-easy eggs and some classy avocado. A nice plate overall. Recommended. (Ryan)<br />
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><b>Salt and Time</b> 1912 E 7th St, Austin, <span face=""arial" , "helvetica" , sans-serif">TX 78702 (512)524-1383 <i><span face=""arial" , "helvetica" , sans-serif">www.saltandtime.com</span><span face=""arial" , "helvetica" , sans-serif"></span></i></span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_saltandtime_DSC00265_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_saltandtime_DSC00265_lowres.jpg" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span face=""arial" , "helvetica" , sans-serif">Salt and Time chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">Austin’s premiere salumeria and meat market brings exceptional quality and farmer-friendly food to challenge, entertain and ultimately expand your palate. Their brunch menu is ever-changing, and they don’t always offer chilaquiles. When they do, you will be treated to a thick, deep and rich, chile pequin-spiced rojo that leaves a lingering heat on the tongue. The totopos are thick and properly fried in suet, giving the dish a meatiness that is hard to initially place. The eggs are beautifully cooked, and the plate is finished with creme freche and thin slices of black radish. The potatoes are well-seasoned. Beware the black blood of the gods, though. Salt and Time’s “hot coffee” option, at least on our visit, was cold-brewed coffee muddled with warm water, resulting in a tepid, tea-like beverage that was neither hot, nor coffee. (Ryan)</span></span></span></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"> </span></span><span face=""arial" , "helvetica" , sans-serif"><b>San Juanita Tacos</b> 4619 <span face=""arial" , "helvetica" , sans-serif">S</span> Congress Avenue, Austin, TX 78745 (512) 443-9308 <i>www.sanjuanitastacos.com</i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_sanjuanitatacos_IMG_2640_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_sanjuanitatacos_IMG_2640_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">San Juanita Tacos chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">San Juanita offered up a spicy verde with thick totopos and very nice beans. A solid and serviceable chilaquiles plate that I would eat again. (Ryan) </span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Santa Catarina</b> 1310 Ranch Road 620 S, Lakeway, TX 78734 (512) 300-0946 <i>www.santacatarinarestaurant.com</i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_santacatarina_IMG_2688_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_santacatarina_IMG_2688_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Santa Catarina chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">The chilaquiles at Santa Catarina are a thick, heavy (almost too heavy) version with a very spicy <i>paste-like</i> verde sauce. Good totopos, perfectly-cooked eggs. The drizzle of crema and addition of some finely-chopped onion helped cut through the rich sauce. Good coffee, and a really pretty fruit plate. (Ryan) </span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Satellite Eat Drink Orbit</b> 5900 W Slaughter Ln, Ste 400, Austin, TX 78749 (512) 288-9994 <i>www.satelliteatx.com</i></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPW8hPbxxIuqpcpeUkHPXiE_K88nVnEnwnBYWaeKVWpGQJ_XmZuJ3jfYL3KHPkEkDGH1wqU7LrSCpIZt7JV65_2JBinqJPYXKGGRv8IOnZRNQs5FxkWbv-GK-b4FsKgPTE2Ty7989nswg/s1600/chilaquiles_satellite_IMG_9959.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="800" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPW8hPbxxIuqpcpeUkHPXiE_K88nVnEnwnBYWaeKVWpGQJ_XmZuJ3jfYL3KHPkEkDGH1wqU7LrSCpIZt7JV65_2JBinqJPYXKGGRv8IOnZRNQs5FxkWbv-GK-b4FsKgPTE2Ty7989nswg/s400/chilaquiles_satellite_IMG_9959.JPG" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.800000190734863px; text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Satellite chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">When you look at the individual components that make up chilaquiles, it doesn't look too difficult at all. Simple, cheap ingredients in a dish that you can charge 10 bucks for at brunch. Should be a ringer, right? Satellite's chilaquiles are hurt by an unemotionally-bland salsa roja and sodden totopos. Even the side of red salsa was lacking. Nice avocado, nice eggs, but a blasé chilaquiles plate. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Sazón</b> 1816 <span face=""arial" , "helvetica" , sans-serif">S</span> Lamar, Austin, TX 78704 (512)<span face=""arial" , "helvetica" , sans-serif"> </span>326-4395 <i>www.sazonaustin.com</i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_sazon_IMG_2366_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_sazon_IMG_2366_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Sazon chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Solid chilaquiles with the option for your choice of any menu sauces – including mole. Nicely done.<span face=""arial" , "helvetica" , sans-serif"> </span>(Ryan</span><span face=""arial" , "helvetica" , sans-serif">)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Se<span face=""arial" , "helvetica" , sans-serif">ñ</span>or Buddy's </b>(CLOSED)</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_senorbuddys_IMG_1273_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_senorbuddys_IMG_1273_lowres.jpg" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">Señor Buddy's chilaquiles. © Ryan Schierling</span></span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Who knew we'd find the holy grail of chilaquiles in the back of a gas station off Highway 290? This Curra's Grill (see also below) outpost was one of the first stops on this crazy quest, and they set the bar high with an impossibly-fresh plate – made before your very ojos and handed to you across the counter of the open kitchen moments after the onion and cilantro garnish hit the hot huevos. The sauce is a delicious mixture of verde and chipotle, the tortillas are cut and fried the instant you place your order, and the beans are a minor morning miracle with just a dusting of queso fresco. (Ryan)</span></span><br />
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Notice that there are no potatoes? And the absence of sour cream? You know you've got a winner when they're so good you don't even miss those little extras. Perfect every single time. (Julie)</span></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><b>Serrano's Tex </b><span face=""arial" , "helvetica" , sans-serif"><b>Mex (Mopac)</b> 5030 Hwy 290 W, Austin, TX 78735 (512) 891-7592 <i>www.serranos.com</i></span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_serranos_DSC00647_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_serranos_DSC00647_lowres.jpg" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span face=""arial" , "helvetica" , sans-serif">Serrano's chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">Breakfast is served daily, but you’ll have to hit Serrano’s on a Saturday or Sunday between 9 am and 2 pm for “Weekend” breakfast, which includes chilaquiles on an expanded menu. You’ll get migas chips, the same fire-roasted green chile sauce used for enchiladas, and more dry chicken than softened chips. No cilantro or red onions as advertised. Standalone, the sauce was very nice, but the chips received a dressing, not a simmering. Julie ordered hers without chicken, but still received a plate con carne. On the second try, it’s like the kitchen didn’t know what to do with just tortilla strips and sauce. Eggs are an extra buck apiece, making for $11 chilaquiles. Good beans, good potatoes, mild coffee. Very nice service. (Ryan)</span></span></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><b>Sierra's Mexican Food</b> <span face=""arial" , "helvetica" , sans-serif">100 E Spring St</span>, G<span face=""arial" , "helvetica" , sans-serif">eorgetown, TX 786<span face=""arial" , "helvetica" , sans-serif">26</span> (512) 863-8644</span></span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_sierras_DSC00558_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_sierras_DSC00558_lowres.jpg" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span face=""arial" , "helvetica" , sans-serif">Sierra's Mexican Food chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">Sierra’s is out on the fringes. Our chilaquiles search sometimes takes us north, south, east and west of Austin proper, and this Georgetown breakfast was proper. No red sauce the day we were there, but the verdes was a nice, even-keel sauce with a light herbaceous flavor and slow, back-end heat. Nicely done red and white skin-on potatoes. Great beans, decent enough coffee. (Ryan)</span> </span></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Super Burrito</b> (VARIOUS LOCATIONS. CHILAQUILES NO LONGER AVAILABLE.) </span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_superburrito_IMG_0590_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_superburrito_IMG_0590_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Super Burrito chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Disqualified because I'm not sure how these get to be called chilaquiles, but they <i>are</i> pretty tasty. With their store-bought chips, loose refritos and cheddar cheese, I've dubbed these <i>"nachoquiles"</i> – and I totally recommend them. Just don't place your order expecting anything resembling proper chilaquiles. (Julie) </span><br />
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<span face=""arial" , "helvetica" , sans-serif">I was more drawn to/repulsed by the prospect of a giant burrito filled with carne asada, french fries, guacamole, pico de gallo and sour cream. I know what I'm getting next time we go to Super Burrito, and it's not the "nachoquiles." </span><span face=""arial" , "helvetica" , sans-serif">(Ryan)</span></div><div><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div><span face=""arial" , "helvetica" , sans-serif"><b>Taco Flats</b> 1110 W Lynn St, Austin, TX 78703 (Multiple locations)</span></div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_tacoflats_IMG_7005.jpeg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" height="375" src="http://ryanschierling.com/chilaquiles_tacoflats_IMG_7005.jpeg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: right;">Taco Flats chilaquiles taco. © Ryan Schierling</td></tr></tbody></table><br /><span face=""arial" , "helvetica" , sans-serif"><span style="font-family: arial;">Taco Flats offers a very pretty, well-thought-out chilaquiles taco, but thin strips of crispy tortilla aren't simmered in the fiery red sauce, they are merely drizzled with it which made the taco not feel like chilaquiles at all but completely different components. The grilled jalapeño is a nice touch, and the fried egg is something I wish a few other chilaquiles tacos had around town. Cilantro, queso fresco and crema round out the taco. Dona sauce is a nice touch but wholly unnecessary - the taco is a spicy, drippy, finger-licking handful in an excellent flour tortilla. Also a little spendy at six bucks each, but it’s Clarksville, so not surprising. Julie and I both agreed the other tacos we tried (Dirty South, Huevos Rancheros) were better overall. (Ryan)</span></span></div><div><br /></div><div><b>Ta-Co. Mex</b> 2105 S Congress Ave, Austin, TX 78704 (512) 317-6699</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_tacomex_IMG_4256%201.jpeg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" height="375" src="http://ryanschierling.com/chilaquiles_tacomex_IMG_4256%201.jpeg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: right;">Ta-Co. Mex chilaquiles. © Ryan Schierling</td></tr></tbody></table><br /><div>Ta-Co. Mex has the distinct honor of serving me the second-spiciest plate of chilaquiles I've eaten in Austin, runner up to Lupe Tortilla's hot mess of King-Ranch-chicken-casserole-style chilaquiles. The totopos were brow-beaten by a <i>mean</i> verdes sauce that was similar to some of the hottest homemade doña I've put into my face, and I <i>like</i> spicy. A LOT. The cheese was terrified and the crema was ineffective as a fire extinguisher. I could only eat half of the portion, which was just right for the single, nicely-cooked over-easy egg. (Ryan)<br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Taco Aranda</b> 12115 Manchaca Rd, Austin, TX 78748 (512) 280-1576</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaJ_s-6TsunCii6-CgoTG9_Rnd2SkbZ8KoEHBAYTnV6_vQm2vgsGXOBtcH0INlXOl3ZhsG_hwExrMYsVKZUJEyTd3YUwU6BAhPq59XnZQWxIJu2uEa3fNFjgNTRQJBJwaVizDGy9pD5yo/s1600/IMG_6177_chilaquiles_tacoaranda_manchaca.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="800" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaJ_s-6TsunCii6-CgoTG9_Rnd2SkbZ8KoEHBAYTnV6_vQm2vgsGXOBtcH0INlXOl3ZhsG_hwExrMYsVKZUJEyTd3YUwU6BAhPq59XnZQWxIJu2uEa3fNFjgNTRQJBJwaVizDGy9pD5yo/s400/IMG_6177_chilaquiles_tacoaranda_manchaca.JPG" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Taco Aranda chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Amazingly consistent and delicious chilaquiles down the road from us, that we sort of take for granted. We don't usually dig on much melty cheese on our chilaquiles, but this is one of Julie's favorite plates in our neighborhood. Get a side of fried potatoes and ask if they can throw a jalapeño on the grill for you. Recommended. (Ryan)</span></div><div><br /></div><div><b>Tacos Ricos Ventana de Comida</b> 7814 S 1st St, Austin, TX 78745 (512) 740-3210</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_tacosricosventadecomida-1.jpeg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" height="375" src="http://ryanschierling.com/chilaquiles_tacosricosventadecomida-1.jpeg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: right;">Tacos Ricos Ventana de Comida chilaquiles. © Ryan Schierling</td></tr></tbody></table><br /><div>A soft plate of middle-of-the-road chilaquiles rojos smothered by a pair of giant over-easy eggs. Tasty, thick refritos and an odd pour of crema in the styro-plate corner pockets. Great table salsas and I also had a very nice bean and cheese taco on flour. Good service. (Ryan)<br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Takoba</b> (CLOSED) </span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_takoba_IMG_2515_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_takoba_IMG_2515_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Takoba chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">The standard menu offering is rojos. It's a heavy ensemble, spicy red with <i>mas chiles</i> that after a few bites was begging for some sour cream or crema to balance it out. Even making it only part of the way through this plate, I still felt like I needed either a good nap or a long walk afterward. (Julie) </span><br />
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<span face=""arial" , "helvetica" , sans-serif">A pretty, simple preparation with some potatoes and grilled onions on the side, Takoba's chilaquiles are a fiery, feisty fast-breaker with various, visible chunks of chiles in the sauce. Almost a little <i>too</i> hot for us on this particular visit. Worth a revisit. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Tamale House East</b> 1707 <span face=""arial" , "helvetica" , sans-serif">E</span> 6th <span face=""arial" , "helvetica" , sans-serif">St</span>, Austin, TX 78702 (512) 495-9504</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_tamalehouse_IMG_2567_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquile_tamalehouseeast.jpeg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Tamale House East chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Tamale House earned themselves a reputation in Austin for delicious, ridiculously cheap breakfast tacos. They are not known the world over for their chilaquiles, and there is a reason for that. The plate is kind of a soggy afterthought, though they've changed their potatoes for the better over the years, from a floppy boiled french fry cut to serviceable breakfast papas. Stick with the breakfast tacos and you will not be disappointed. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Taqueria Arandas (Stassney)</b> 2038 W Stassney Ln, Austin, <span face=""arial" , "helvetica" , sans-serif">TX 78745 (512) 448-4771 <i>www.taqueriasarandas.com</i></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_arandas_DSC00645_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_arandas_DSC00645_lowres.jpg" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span face=""arial" , "helvetica" , sans-serif">Taqueria Arandas chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">Very bright, fresh and tangy green. Red was well-seasoned, but looked a little like their table salsa. This plate had loads of melty cheese, a perfectly-steamed over-easy egg, sour cream and fabulous beans. Coffee was a little weak this particular morning, but overall a very nice plate if you dig the melty cheeses. (Ryan)</span></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><b>Taqueria Chapal</b><span face=""arial" , "helvetica" , sans-serif"><b>a <span face=""arial" , "helvetica" , sans-serif">#3</span></b> <span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">61<span face=""arial" , "helvetica" , sans-serif">16 W Hwy 290, Aus<span face=""arial" , "helvetica" , sans-serif">tin<span face=""arial" , "helvetica" , sans-serif">, TX 78735 (512) 892-3871</span></span></span> <i>www.restaurantchapala.com</i></span></span></span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_chapala3_IMG_2769.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_chapala3_IMG_2769.jpg" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span face=""arial" , "helvetica" , sans-serif">Taqueria Chapala chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">Chapala’s chilaquiles rojos used the same table salsa, but with large pieces of onion cooked in. Crowned with melty white <span face=""arial" , "helvetica" , sans-serif">cheese</span>, the green sauce was punchy, with a big bright cilantro flavor and large chunks of onion. Served with sour cream and nicely-cooked over-easy eggs. Mild beans. (<span face=""arial" , "helvetica" , sans-serif">Ryan<span face=""arial" , "helvetica" , sans-serif">)</span></span></span> </span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Taquerias Arandinas</b> 700 <span face=""arial" , "helvetica" , sans-serif">W</span> William Cannon <span face=""arial" , "helvetica" , sans-serif">Dr</span>, Austin, TX 78745 (512) 693-0206</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_arandinas_IMG_1313_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_arandinas_IMG_1313_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Taquerias Arandinas chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">You have to have a steady hand and a very high tolerance for gloppy cheese to get through a plate of these – red or green. (Julie)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Taqueria Don Ch</b><span face=""arial" , "helvetica" , sans-serif"><b>uy </b> (CLOSED) </span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_donchuys_DSC00406_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_donchuys_DSC00406_lowres.jpg" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span face=""arial" , "helvetica" , sans-serif">Taqueria Don Chuy chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Don Chuy served us a thick, chunky verdes that was nice and spicy with melty cheese. Julie had a deep, rich red that had a smoked flavor <span face=""arial" , "helvetica" , sans-serif">–</span> <span face=""arial" , "helvetica" , sans-serif">surprisingly</span> not <i>chipotle</i> <span face=""arial" , "helvetica" , sans-serif">–</span> with queso fresco. Excellent totopos, nice beans. Potatoes and coffee were fair to middlin’. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Taqu</b><span face=""arial" , "helvetica" , sans-serif"><b>eria Guadalajara</b> 9207 N Lamar, Austin, TX 78753 (512) 832-6560</span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_guadalajara_DSC00239_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_guadalajara_DSC00239_lowres.jpg" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span face=""arial" , "helvetica" , sans-serif">Taqueria Guadalajara chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Both red and green chilaquiles had nice depth and body. The verdes version was spicier, but the red was a nice chile and tomato-based with great flavor. Perfectly-cooked eggs, mild beans. Don’t even bother with the rice. Table salsas were some of the better we’ve had, with a delicious habanero sauce that we couldn’t stop eating. Bonus points for pina agua fresca. (Ryan<span face=""arial" , "helvetica" , sans-serif">)</span></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Taqueria La Chapala</b> (CLOSED) </span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_lachapala_IMG_2381_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_lachapala_IMG_2381_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Taqueria La Chapala chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Until we walked into this little South Austin taqueria, I </span><span face=""arial" , "helvetica" , sans-serif">was absolutely convinced that I did not and <i>would not</i> like any chilaquiles with melty cheese. A touch of crumbly queso fresco is always a delight, but every other time I've had them with melty cheese, it has been problematic. It's either an excessive gloppy mess that overwhelms the chips and sauce, or the cheese cools at a faster pace and leaves you with rubbery</span><span face=""arial" , "helvetica" , sans-serif"> lumps to push around your plate. But, by some wizardry, here it works every time. The green sauce – my favorite – has a bright citrus tang and is mild (not spicy). The red is also mild and distinctly 'ranchero' in flavor, but very fresh tasting. The touch of sour cream is a value-added compliment, as is the fact that you can enjoy the coffee <i>black</i>. For consistently outstanding chilaquiles with melted cheese, these earn high honors.</span><span face=""arial" , "helvetica" , sans-serif"> (Julie)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Taqueria La Escondida #2</b> 10900 <span face=""arial" , "helvetica" , sans-serif">Hwy</span> 290, Austin, TX 78737 (512) 288-1450</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_laescondida2.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_laescondida2.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.800000190734863px; text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Taqueria La Escondida #2 chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">When the only thing that differentiates between the names of two restaurants is a numeral, you’d figure you’re safe betting that the menus and preparations of those menus is fairly similar. <i>Not so.</i> After a blasé chilaquiles breakfast at Taqueria La Escondida #3 on Ben White, we were hesitant to try Taqueria La Escondida #2's version out on highway 290. I will admit, that hesitation was a foolhardy mistake. Both red and green chilaquiles at #2 are an <i>entirely</i> different beast, fiery and with formidable tooth. There are perfect potatoes instead of flavorless rice, and the coffee is actually drinkable. We’ve revisited a number of times, just to make sure it wasn’t a fluke, and their consistency has been spot on. (Julie)</span><br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"></span></span><br /><span face=""arial" , "helvetica" , sans-serif">Tucked into the backside of a gas station, it’s easy to miss La Escondida #2. <i>Don’t</i>. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Taqueria La Escondida #3</b> <strike>1333 <span face=""arial" , "helvetica" , sans-serif">W</span> Ben White Blvd., Austin, TX 78704</strike> 3008 Slaughter Lane, Austin, TX 78745 (512) 940-0310</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_laescondida3.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_laescondida3.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Taqueria La Escondida #3 chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Not all Taqueria La Escondido restaurants are created equal, and the #3 version of chilaquiles pales in comparison to the #2 version out on highway 290. Filling, but forgettable. (Ryan)</span></div><div><br /></div><div><b>Taqueria la Guera #2</b> 915 W Oltorf, Austin, TX 78704 (512) 701-5834</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_taquerialaguera2_IMG_6262.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" height="375" src="http://ryanschierling.com/chilaquiles_taquerialaguera2_IMG_6262.jpg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: right;">Taqueria La Guera #2 chilaquiles rojos. © Ryan Schierling</td></tr></tbody></table><br /><div>Excellent chilaquiles. Both green and red sauces were full of flavor and spice with epazote leaves hiding under the eggs. The verdes had a forward tang that tasted like lemon. Rojos had just the faintest sweetness at first, then hit with a depth of chiles and finished with heat. Both had a slight scatter of queso fresco. The totopos were a little steamed because of the styrofoam to-go containers, and would probably have better tooth if we'd ordered and eaten <i>para aqui </i>instead of driving a mile away to eat on some baseball field bleachers by a park<i>.</i> Very good beans, passable potatoes. Recommended. (Ryan)</div><div><br /></div><div><b>Taqueria La Montaña</b> 13233 Pond Springs Rd, Unit 301, Austin, TX 78729 (512) 428-6103</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_lamontana.jpeg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" height="375" src="http://ryanschierling.com/chilaquiles_lamontana.jpeg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: right;">Taqueria La Montaña chilaquiles. © Ryan Schierling</td></tr></tbody></table><br /><div>Taqueria La Montaña is a tiny, neat little restaurant in the middle of a little <i>way north</i> strip mall off of I-35. Hearty, satisfying green and red, though a little soggy. Great beans, forgettable rice. What <i>was</i> memorable was the bean, bacon and jalapeño taco I had with that <i>incredible</i> roasted red salsa from the gigantic molcajete on the front counter. I may not return for the chilaquiles, but I will definitely be back to try a few of their other tacos, some sopes, and whatever's on the trompo. Damn. (Ryan)</div><div><br /></div><div><b style="font-family: Helvetica;">Taqueria Los Altos</b><span style="font-family: Helvetica;"> 3301 N IH35 Frontage Rd, Austin, TX 78722 (512) 236-1219 </span></div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_taquerialosaltos_IMG_8026.jpeg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" height="375" src="http://ryanschierling.com/chilaquiles_taquerialosaltos_IMG_8026.jpeg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: right;">Taqueria Los Altos chilaquiles verdes. © Julie Munroe</td></tr></tbody></table><span style="font-family: Helvetica;">Taqueria Los Altos didn't serve chilaquiles when we started this project, so we were glad to hear from a reader that at some point, they did indeed revamp their menu and offered both rojos and verdes versions all day long. They make a wonderful, bright green salsa for the nice totopos, with melty but not goopy cheese. The refried beans were excellent. The rojos was ranchero, and a little more lightly sauced so it look some digging under the eggs to get a pocket of salsa to find a proper sense of the flavor profile. It was a bit heavier, richer tasting than the green, but still mild without any heat whatsoever. Over-easy eggs were cooked just right. I ordered a side of breakfast potatoes for my dish and they were very good, completing a proper </span><i style="font-family: Helvetica;">desayuno</i><span style="font-family: Helvetica;">. Coffee was not great, but at least they had real half and half to temper it with. Excellent red table salsa with a lingering heat. Definitely hit up Taqueria Los Altos for their chilaquiles </span><i style="font-family: Helvetica;">verdes</i><span style="font-family: Helvetica;"> plate - it's worth it (and so is the nap that will inevitably follow). (Ryan)</span><br /><span style="font-family: Helvetica;"><br /></span>
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<span face=""arial" , "helvetica" , sans-serif"><b>Taqueria Los Jaliscienses</b> <strike>1815 <span face=""arial" , "helvetica" , sans-serif">W</span> Ben White Blvd, Austin, TX 78704</strike> (CLOSED)</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_taquerialosjal_IMG_2634_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_taquerialosjal_IMG_2634_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Taqueria Los Jaliscienses chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Both red and green were sad plates, with goopy cheese and quick-fried eggs. The coffee was <i>no bueno</i>. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Taqueria Los Jaliscienses </b>6201 US 290, Austin, TX 78723 (512) 452-3332 </span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_losjalinscienses_IMG_2645_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_losjalinscienses_IMG_2645_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Taqueria Los Jaliscienses chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">A little better than their south location off of Ben White, but still not that satisfying a plate – unremarkable, unmemorable. (Ryan)</span>
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<b style="font-family: Arial, Helvetica, sans-serif;">Tekila's</b><span face=""arial" , "helvetica" , sans-serif"> (CLOSED)</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_tekilas_IMG_2716_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_tekilas_IMG_2716_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Tekila's chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Tekila's had a good chilaquiles ranchero with chunks of onions and peppers. The verdes was bright and fresh, but the eggs had an <i>off</i> taste that stayed with me for hours. A little too much goopy cheese and overly-spiced beans. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif">I thought the verde sauce was pretty tasty, but the balance of the dish overall didn't win me over enough to recommend it or warrant a return visit. (Julie)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Tex-Mex Joe's</b> 7600 <span face=""arial" , "helvetica" , sans-serif">N</span> Lamar, <span face=""arial" , "helvetica" , sans-serif">Ste</span> F, Austin, TX 78752 (512) 371-3625 <i>www.tex-mex-joes-n-lamar.com</i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_texmexjoes.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_texmexjoes.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Tex-Mex Joe's chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">The tomatillo sauce at Tex-Mex Joe's is fresh and vibrant, but a little one-note with no noticeable heat. There are also chilaquiles with guajillo sauce described on the menu, but this sauce was unfortunately not available on our visit. The almost spare-looking plate might have been respectable for the $6.99 price tag, but adding two eggs made it a penny shy of nine bucks. Good coffee and nice service, not so great value. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Tino's</b> 12009 US 290, Austin, TX 78737 (512) 903-1436</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUE8XArquyhJTO1-V-G1FKGcSQvc31SzwlOtAEJo-7AviFEB1dbJy1FZvtXzlf_zGJz6Ih6C3O1NX69lxTagvVc5xeQepbmbSX_7Z45o7-GA3hxqpsf8dRBihp6Ah56m7M9_Yd0mIxs80/s1600/chilaquiles_tinos_LRG_DSC02509.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="800" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUE8XArquyhJTO1-V-G1FKGcSQvc31SzwlOtAEJo-7AviFEB1dbJy1FZvtXzlf_zGJz6Ih6C3O1NX69lxTagvVc5xeQepbmbSX_7Z45o7-GA3hxqpsf8dRBihp6Ah56m7M9_Yd0mIxs80/s400/chilaquiles_tinos_LRG_DSC02509.JPG" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Tino's chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Tino's is a Mexican food trailer over at the "Y" in Oak Hill that has an <i>extensive</i> menu. I don't know why they have a turkey sandwich with lettuce, tomato, mayo and french fries on it, but I don't judge. Their chilaquiles are decent. The over-easy egg request was ignored, but the totopos and salsa verde were good, flavorful and fresh with a little hit of acidic pico on top. Scrambled eggs bland, beans and papas were forgettable. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Tortilleria Krystal</b> 1033 E Howard <span face=""arial" , "helvetica" , sans-serif">Ln</span>, Unit C, Austin, TX 78753 (512) 252-7750</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_krystal.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_krystal.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Tortilleria Krystal chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Excellent tortillas undermined by too little sauce and too much cheese. Eggs <i>"over easy"</i> did not translate well, and what I received was dry and scrambled within an inch of its life. I now know to order <i>"huevos estrellados tiernes." </i>(Ryan)</span></div><div><br /></div><div><span face=""arial" , "helvetica" , sans-serif"><b>Trippy Tacos</b> 4205 Manchaca Rd, Austin, TX 78704 (512) 703-4370</span><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdPGmZJaHl23Uh0RC97mzQObS4MxP5GeXPEmyw07I1lyY-LjJs4kfsDdtxvVpUb9TvAf6wdebFfVGj91id9lEgUMLuySQY4OtIw1NX_eEkopb-U5YocgNrV5WtfsvKQeji4NnwLhdnjkA/s1600/chilaquiles_trippy_LRG_DSC02500.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="800" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdPGmZJaHl23Uh0RC97mzQObS4MxP5GeXPEmyw07I1lyY-LjJs4kfsDdtxvVpUb9TvAf6wdebFfVGj91id9lEgUMLuySQY4OtIw1NX_eEkopb-U5YocgNrV5WtfsvKQeji4NnwLhdnjkA/s400/chilaquiles_trippy_LRG_DSC02500.JPG" width="500" /></a></td></tr><tr><td class="tr-caption" style="font-size: 12.800000190734863px; text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Trippy Tacos chilaquiles taco. © Ryan Schierling</span></td></tr></tbody></table><span face=""arial" , "helvetica" , sans-serif"></span><br /><span face=""arial" , "helvetica" , sans-serif">You don't see chilaquiles tacos very often, and I've waffled on whether or not a chilaquiles <i>taco</i> could be considered "chilaquiles" enough for us to check out. Then I realized that was stupid. Trippy Tacos makes guajillo-sauced totopos topped with queso fresco and cilantro that are better than most of the chilaquiles I've ever eaten. They remind me a bit of El Michoacano Mexican Restaurant in Del Valle and that's top 10 right there. Never mind that it's in a flour tortilla. If I could get them to add a runny egg, a little onion... damn. Trippy Tacos <i>por vida</i>. (Ryan)</span></div><div><br /></div><div><b>Trill Taqueria</b> (CLOSED)</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_trill_IMG_2477.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" height="375" src="http://ryanschierling.com/chilaquiles_trill_IMG_2477.jpg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: right;">Trill Taqueria chilaquiles. © Ryan Schierling</td></tr></tbody></table><br /><div>Everything Nick Belloni puts out of his Trill trailer is carefully composed and well-thought through, beautiful to look at and take photos of, and even better tasting than it looks. Trill Taqueria is a one-man operation focused on hand-grinding house-nixtamalized corn into homemade masa, and using the incredible, occasionally colorful, tortillas as a canvas for an exciting rotating offering of tacos. His chilaquiles rojos offering is a weekend one-off, but shares the acute attention to detail the rest of his locally-sourced, curated taco menu gets. If chef's got chilaquiles as a special on the chalkboard outside the trailer, it's a treat. You will not be disappointed. Bonus points for LeverCraft Coffee next door. (Ryan)<br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Trudy's South Star</b> 901 Little Texas <span face=""arial" , "helvetica" , sans-serif">Ln</span>, Austin, TX 78745 (512) 326-9899</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_trudys_IMG_2706_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_trudys_IMG_2706_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Trudy's South Star chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Probably more well-known for their migas and Mexican martinis than anything else, the chilaquiles were underwhelming. The sauce is described as a spicy, roasted tomato jalapeño version, but was mild and bland to the point of boring. Thickly-cheesy. (Ryan)</span></div><div><br /></div><div><b>Tutty Frutty</b> 500 W William Cannon Dr #506A, Austin, TX 78745 (512) 608-4754</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_tuttyfrutty_IMG_8366.jpeg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" height="375" src="http://ryanschierling.com/chilaquiles_tuttyfrutty_IMG_8366.jpeg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: right;">Tutty Frutty chilaquiles verdes. © Ryan Schierling</td></tr></tbody></table><br /><div>Yep, the breakfast potatoes are frozen grocery store steak fries, cut into small pieces and deep fried. I don't care. The fact that what I thought was a mere fruiteria serves a delicious plate of chilaquiles to go with my freshly-made agua fresca has kept us coming back to this little strip-mall hole-in-the-wall. Great totopos, nice sauces both red and green, perfectly-cooked eggs and somehow those chopped-up steak fries just work. Exceptional customer service. (Ryan)<br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Tyson's Tacos</b> 4905 Airport Blvd, Austin, TX 78751 (512) 451-3326</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_tysonstacos.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_tysonstacos.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Tyson's Tacos chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">We'd heard great things about Tyson's Tacos, a little stand off Airport Boulevard, and were excited to see chilaquiles on the Sunday brunch menu. While every taco we tried was fresh and flavorful, the chilaquiles looked like someone in the kitchen poured the butt-end of a bag of broken tortilla chips on a plate, unceremoniously dumped all the leftover salsa bowls from previous customers on top of the chip shards and shoved it under a broiler. A sad, disappointing plate. Stick to the tacos and you'll be just fine. (Ryan)</span></div><div><br /></div><div><div><b>Un Mundo De Sabor</b> (CLOSED)</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em;"><tbody><tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_unmundodesabor_IMG_3849.jpeg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="1" data-original-height="600" data-original-width="800" height="375" src="http://ryanschierling.com/chilaquiles_unmundodesabor_IMG_3849.jpeg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: right;">Un Mundo De Sabor chilaquiles. © Ryan Schierling</td></tr></tbody></table><div>Un Mundo De Sabor makes perfect pretty chilaquiles. They are consistently delicious with thought put into every serving – there are no extraneous or unnecessary ingredients. House-fried totopos simmered with a bright salsa verde, Muenster cheese, crema, queso fresco, farm eggs, pickled red onion and beautiful avocado on a bed of black beans. So fresh. There are very few in this town that do it better, so full of care, brick-and-mortar <i>or</i> trailer. Highly recommended. (Ryan)</div><div><br /></div>
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<span face=""arial" , "helvetica" , sans-serif"><b>Vallarta Mexican Restaurant</b> 6628 S Congress Ave, Austin,<span face=""arial" , "helvetica" , sans-serif"> TX 78745 (512) 462-2515</span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_vallarta_DSC00441_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_vallarta_DSC00441_lowres.jpg" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span face=""arial" , "helvetica" , sans-serif">Vallarta Mexican Restaurant chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">A few doors down from our favorite (and unfortunately permanently closed) <i>El Torito</i>, we felt like we were cheating on Anna Salinas when we stopped in for chilaquiles. Both red and green are very good. The red guajillo sauce – our favorite – was nuanced and full of flavor, while the green was exceptionally bright and fresh… almost bracingly so. Queso fresco topped the dish, perfectly-cooked eggs, nice beans and the potatoes were good. Coffee was forgettable. (Ryan)</span></div><div><br /></div><div><b style="font-family: Helvetica;">Vamonos</b><span style="font-family: Helvetica;"> (CLOSED)</span></div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_vamonos_IMG_6931.jpeg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="375" data-original-width="500" height="375" src="http://ryanschierling.com/chilaquiles_vamonos_IMG_6931.jpeg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: right;">Vamonos chilaquiles. © Ryan Schierling</td></tr></tbody></table><span style="font-family: Helvetica;">Outstanding, and something a little different. Vamonos offers a simple plate with an interesting preparation of five fried half-tortillas topped with a thick, rich verde that was almost pesto consistency. Topped with melty cheese and broiled, then finished with crumbled queso fresco and crema. Forward, aggressive brightness of lime, with a blast of charred tomatillos and a mild-medium chile pepper flavor bringing up the rear. Perfectly cooked over-easy eggs, nice vegetarian refried beans and some forgettable rice on the side. Wonderful horchata. Excellent service. (Ryan)</span><br /><span style="font-family: Helvetica;"><br /></span><span face=""arial" , "helvetica" , sans-serif"><b>Vazquez Restaurant</b> 915 <span face=""arial" , "helvetica" , sans-serif">E</span> Braker <span face=""arial" , "helvetica" , sans-serif">Ln</span>, Austin, TX 78753 (512) 837-2753</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_vazquez_IMG_2542_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_vazquez_IMG_2542_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Vazquez Restaurant chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">A nice, traditional rendition of chilaquiles at Vazquez Restaurant with no fuss, no muss, just the basics. The sauce was spicy enough that a little crema would have been a nice foil. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif">This was another verde-added ranchero-style sauce with a serious kick. I love spicy, but after a point it starts to weigh on you. Excellent beans. (Julie)</span></div><div><br /></div><div><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><b>Veracruz All Natural</b> 9003 Waterford Centre Blvd, Ste 180, Austin, TX 78758 (CLOSED)</span></span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em;"><tbody><tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_veracruz.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_veracruz.jpg" width="500" /></a></td></tr><tr><td class="tr-caption" style="font-size: 12.800000190734863px; text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Veracruz All Natural chilaquiles. © Ryan Schierling</span></td></tr></tbody></table><span face=""arial" , "helvetica" , sans-serif"><i>(Note: Veracruz All Natural is no longer serving chilaquiles or Sunday brunch menu at trailers. This review is for the original trailer on E Cesar Chavez.)</i></span><br /><span face=""arial" , "helvetica" , sans-serif"><br /></span><span face=""arial" , "helvetica" , sans-serif">Just when I thought Julie and I had closed the book on chilaquiles in Austin, Reyna Vasquez – owner of Veracruz All Natural – dropped a first-class, stunningly-good breakfast beso on us.</span><br /><span face=""arial" , "helvetica" , sans-serif"><br /></span><span face=""arial" , "helvetica" , sans-serif">We had already tried a few times to get ahold of these rarified chilaquiles. The first Sunday we stopped by, the trailer was closed for repairs. I called the following week to find that the special brunch menu was served only on the first Sunday of each month – essentially making these the most elusive of all chilaquiles in Austin, offered only 12 times a year.</span><br /><span face=""arial" , "helvetica" , sans-serif"><br /></span><span face=""arial" , "helvetica" , sans-serif">I had a feeling they were going to be pretty good, but I had no idea just how good. At one point, Julie took a perfectly-proportioned bite and simply started laughing. She had no words, only a giddy roll of the eyes and a slight swoon. My reaction was incredulous silence, stunned disbelief, and an immediate clearing of my calendar for all following first Sundays of the month.</span><br /><span face=""arial" , "helvetica" , sans-serif"><br /></span><span face=""arial" , "helvetica" , sans-serif">Both rojos y verdes are offered, plated (yes, actual plates out of a trailer) with your choice of charro, black, or refried black beans, and fried plantains. The chilaquiles verdes were as ideal as they get – fresh totopos with perfect tooth under a sauce so natural, bright and right, with just the slightest heat. Under the over-easy eggs were a few slivers of raw white onion and a dusting of hard-grated cheese. The red version was more mild and subtle, a little delicate, but refined and ridicously-satisfying. There were none of the overly-heavy, thickly-spiced, tomato-chile flavors we'd seen on so many plates of chilaquiles rojos before. Refried black beans (flawlessly seasoned) and sweet, crispy-edged, creamy-interior fried plantains finished the plate. </span><br /><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"></span></span><br /><span face=""arial" , "helvetica" , sans-serif">Texas Coffee Roasters provided the café and the sandia agua fresca was amazing. (Ryan)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>V</b><span face=""arial" , "helvetica" , sans-serif"><b>ivo Austin</b><span face=""arial" , "helvetica" , sans-serif"> 6406 N IH35, Ste 2343<span face=""arial" , "helvetica" , sans-serif">, Austin, TX 78752 (51<span face=""arial" , "helvetica" , sans-serif">2) 407-8302 <i><span face=""arial" , "helvetica" , sans-serif">www.vivoaustin.com</span><span face=""arial" , "helvetica" , sans-serif"></span></i></span></span></span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_vivo_DSC00632_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_vivo_DSC00632_lowres.jpg" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span face=""arial" , "helvetica" , sans-serif">Vivo Austin chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Vivo’s chilaquiles are verdes only, and that green is a very acidic, limey beast that is herbaceous and almost a little heavy. Much like a Mexican pesto, which would have been best friends with some crema and onion to balance things out. The beans were great, the potatoes were nicely<span face=""arial" , "helvetica" , sans-serif">-</span>fried but underseasoned. Homemade corn tortillas were great, and the guajillo table salsa with roasty black flecks in it was <i>stellar</i>. Recommended. (Ryan)</span>
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<span face=""arial" , "helvetica" , sans-serif"><b>Zocalo Cafe</b> (CLOSED)</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_zocalo_IMG_2545_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_zocalo_IMG_2545_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Zocalo Cafe chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Ignore the colorful bell pepper and potato ensemble and you've got a pretty tasty, if slightly unconventional, chilaquiles "stack" served over whole black beans. (Julie)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b>Bonus chilaquiles:</b></span></div><div><b><br /></b></div><div><b>(Editor's note: Señor Moose Cafe is now El Moose. They will still serve you some amazing chilaquiles.)<br /></b>
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<span face=""arial" , "helvetica" , sans-serif"><b>El Moose</b> 5242 Leary <span face=""arial" , "helvetica" , sans-serif">Ave</span> NW, </span><span face=""arial" , "helvetica" , sans-serif">Seattle, WA 98107 (206) 704-5568</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_senormoose_IMG_2557_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/chilaquiles_senormoose_IMG_2557_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span face=""arial" , "helvetica" , sans-serif">Señor Moose Cafe chilaquiles. © Ryan Schierling</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Chilaquiles, for us, originated here, at a tidy, tiny little joint in a historically Scandanavian neighborhood in Seattle. They didn't even begin as a Mexican restaurant. It took nine months of the owner missing <i>comida tipica</i>, before Moose Cafe became Señor Moose Cafe and finally El Moose, serving cooking straight out of central plateau Mexico's fondas and backroom kitchens. Their chilaquiles are rock solid, and a benchmark that has informed and shaped our opinions of every plate of chilaquiles after. If you're ever in Seattle, stop at the Moose. You will not be disappointed. </span></div>
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<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D5025608239387967855%23editor%2Ftarget%3Dpost%3BpostID%3D7736343289817337894%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D41%3Bsrc%3Dlink&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252Fryanschierling.com%252Fchilaquiles_65up_lowres.jpg%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 32px; opacity: 0.85; position: absolute; top: 24px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D5025608239387967855%23editor%2Ftarget%3Dpost%3BpostID%3D7736343289817337894%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D41%3Bsrc%3Dlink&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252Fryanschierling.com%252Fchilaquiles_65up_lowres.jpg%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 32px; opacity: 0.85; position: absolute; top: 24px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D5025608239387967855%23editor%2Ftarget%3Dpost%3BpostID%3D7736343289817337894%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D41%3Bsrc%3Dlink&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252Fryanschierling.com%252Fchilaquiles_65up_lowres.jpg%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 32px; opacity: 0.85; position: absolute; top: 24px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D5025608239387967855%23editor%2Ftarget%3Dpost%3BpostID%3D7736343289817337894%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D41%3Bsrc%3Dlink&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252Fryanschierling.com%252Fchilaquiles_65up_lowres.jpg%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 32px; opacity: 0.85; position: absolute; top: 24px; width: 40px; z-index: 8675309;"></a></div></div>Ryanhttp://www.blogger.com/profile/07391749137311792860noreply@blogger.com8Austin, TX, USA30.267153 -97.74306079999996729.828484 -98.388507799999971 30.705822 -97.097613799999962tag:blogger.com,1999:blog-5025608239387967855.post-58797524665389671942017-09-13T20:28:00.000-05:002019-02-09T15:30:24.917-06:00TGICFS.<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://ryanschierling.com/cfs_hts_GXZL5931_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="535" data-original-width="800" height="334" src="http://ryanschierling.com/cfs_hts_GXZL5931_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">CFS. OMG. HTS. STFU. SMDH. © Ryan Schierling</span></td></tr>
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<b>Editor's note: As of February 2019, Hit The Spot Cafe has closed. One of the best, last, proper breakfast CFS and eggs plates is gone. </b><br />
<i><br /></i>
<i>"...so that's how I woke up with shin splints and found out I'd been banned from the community pool..."</i><br />
<i><br /></i>
<i>"...I don't know what happened. I opened the front door and the light was blinding. It felt like I'd been in the house for two days instead of two hours and now the upper atmosphere was burning. It was incapacitating overexposure, hot white light that turned the insides of my cleaved eyelids bright blood red, even through the futile shade of my outstretched hand..."</i><br />
<i><br /></i>
<i>"...I'd fight you right now, 'cept I don't wanna crush my cig'rettes..."</i><br />
<br />
I'm not sure what to relay here. It's been a while. I really don't even want to tell you where this place is. Really. I guess if you run in the right, tight AUSTIN TEXAS CFS circles, you'll figure it out.<br />
<br />
Your Haiku:<br />
<br />
<i>A breakfast stunner</i><br />
<i>Location curated, so</i><br />
<i>locals only please</i><br />
<br />
<span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-style: normal; font-weight: bold; left: 32px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 24px; width: auto; z-index: 8675309;">Save</span><span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-style: normal; font-weight: bold; left: 32px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 24px; width: auto; z-index: 8675309;">Save</span>Ryanhttp://www.blogger.com/profile/07391749137311792860noreply@blogger.com1tag:blogger.com,1999:blog-5025608239387967855.post-36125185003951816952016-11-06T18:59:00.000-06:002016-11-06T18:59:14.230-06:00In praise of the reasonable.<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://ryanschierling.com/reasonable_cookies_RYN_8197_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/reasonable_cookies_RYN_8197_lowres.jpg" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Reasonable Cookies on <span style="font-family: "arial" , "helvetica" , sans-serif;">1950's pink milk glass party set <span style="font-family: "arial" , "helvetica" , sans-serif;">by</span></span></span> Jeannette Glass C<span style="font-family: "arial" , "helvetica" , sans-serif;">o</span>. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">There ar<span style="font-family: "arial" , "helvetica" , sans-serif;">e </span></span>two days until the Great United States Election of 2016 and suddenly this post <span style="font-family: "arial" , "helvetica" , sans-serif;">– </span>which has too-long languished in the “draft” folder <span style="font-family: "arial" , "helvetica" , sans-serif;">–</span> seems eminently relevant and meaningful.<br /><br />On one of our adventure days last Fall, we went on a road trip to Smilthville, TX. It was a beautiful day and Ryan and I wandered happily around town holding hands and meandering in and out of vintage stores and antique shops. <br /><br />In one of th<span style="font-family: "arial" , "helvetica" , sans-serif;">e</span>se little stores, we rather immediately became distracted in different directions<span style="font-family: "arial" , "helvetica" , sans-serif;">, <span style="font-family: "arial" , "helvetica" , sans-serif;">subjects to </span>the gra<span style="font-family: "arial" , "helvetica" , sans-serif;">v<span style="font-family: "arial" , "helvetica" , sans-serif;">it<span style="font-family: "arial" , "helvetica" , sans-serif;">at<span style="font-family: "arial" , "helvetica" , sans-serif;">ional </span></span></span></span></span>pull of random <span style="font-family: "arial" , "helvetica" , sans-serif;">curiositie</span>s. My detour took me around a corner to a cubby with a small shelf of cookbooks situated at eye level. Old cookbooks are a tricky thing<span style="font-family: "arial" , "helvetica" , sans-serif;">.</span> <span style="font-family: "arial" , "helvetica" , sans-serif;">W</span>hile the novelty is generally captivating, by today’s standards <span style="font-family: "arial" , "helvetica" , sans-serif;">they are</span> more often in the fashion of a historical record than a serviceable guide book. <span style="font-family: "arial" , "helvetica" , sans-serif;">A</span> <span style="font-family: "arial" , "helvetica" , sans-serif;">hardback</span> that immediately <span style="font-family: "arial" , "helvetica" , sans-serif;">stood out</span> was called “The Uncommon Cookbook” and it was published in 1968 (what I like to consider the height of Campbell’s soup-based cookery). I pulled it off the shelf and broke it open. <br /><br />The first recipe to catch my eye was for “Reasonable Cookies,”<span style="font-family: "arial" , "helvetica" , sans-serif;"> which<span style="font-family: "arial" , "helvetica" , sans-serif;"> was</span></span> <span style="font-family: "arial" , "helvetica" , sans-serif;">j</span>ust strange enough a recipe name that I snapped a quick photo of the page in a moment of confused disbelief as to how anyone could have thoughtfully named them <span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">that<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></span>without any indication as to why. The complete absence of hyperbole was remarkable. These weren’t called <i>“Mrs. Fitz’s Fabulous Corn Flake Cookies”</i> or <i>“Devourable Cookies”</i> or <i>“Amazing Chewy Coconut Cookies”</i> <span style="font-family: "arial" , "helvetica" , sans-serif;">–</span> nope, these were “<i>Reasonable</i> Cookies”. In my mind they may as well have been called <i>“Average Cookies”</i> or <i>“Don’t-mind-me-I’m-just-a-cookie Cookies.”</i><br /><br />Of course, I had to make the<span style="font-family: "arial" , "helvetica" , sans-serif;">m.</span> I mean, what does “reasonable” <i>really</i> taste like? Will I understand it when I eat it? Perhaps. Reasonable is not bitter or acerbic, saccharine or self-aggrandizing. Reasonable is recognizable and palatable, humble and reassuring. I know this<span style="font-family: "arial" , "helvetica" , sans-serif;"> <span style="font-family: "arial" , "helvetica" , sans-serif;">bec<span style="font-family: "arial" , "helvetica" , sans-serif;">ause I've m<span style="font-family: "arial" , "helvetica" , sans-serif;">ade these <span style="font-family: "arial" , "helvetica" , sans-serif;">cook<span style="font-family: "arial" , "helvetica" , sans-serif;">ies </span>many times. </span></span></span></span></span>You<span style="font-family: "arial" , "helvetica" , sans-serif;"> will </span>like <span style="font-family: "arial" , "helvetica" , sans-serif;">the<span style="font-family: "arial" , "helvetica" , sans-serif;">m </span></span>and want <span style="font-family: "arial" , "helvetica" , sans-serif;">them</span> again <span style="font-family: "arial" , "helvetica" , sans-serif;">–</span> and that is wisely as it should be. <span style="font-family: "arial" , "helvetica" , sans-serif;">Maybe reasonable is the middle ground that we all should all stop ignoring<span style="font-family: "arial" , "helvetica" , sans-serif;">. Maybe reasonable <span style="font-family: "arial" , "helvetica" , sans-serif;">has been <span style="font-family: "arial" , "helvetica" , sans-serif;">marginalized in favor of extremes.</span></span></span></span><br /><br />I made the mistake of not purchasing that cookbook the <i>very day</i> I found it. It was an act of restraint I regretted a couple of weeks later and ended up purchasing a used copy online. It’s a hot pink out-of-print number that seems to have the relatively <i>uncommon for 1968</i> attribute of respecting ingredients. Plus, these<span style="font-family: "arial" , "helvetica" , sans-serif;"> <span style="font-family: "arial" , "helvetica" , sans-serif;">folks</span></span> were brave enough to publish a recipe proclaimed <i>reasonable</i>. <span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">It's a <i>median</i> <span style="font-family: "arial" , "helvetica" , sans-serif;">worth revisiting.</span></span></span><br /> </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">There are</span> two days until the Great United States Election of 2016, and I’m profoundly awakened to how precious, powerful and purposeful is the word and concept of “reasonable<span style="font-family: "arial" , "helvetica" , sans-serif;">."</span> </span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Th<span style="font-family: "arial" , "helvetica" , sans-serif;">at only <span style="font-family: "arial" , "helvetica" , sans-serif;">we might dare</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> <span style="font-family: "arial" , "helvetica" , sans-serif;">seek out the common <span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">in the most <i>uncommon</i> of places<span style="font-family: "arial" , "helvetica" , sans-serif;">, <span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">we may find it amazing.</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<a name='more'></a><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Reasonable Cookies </span></b><span style="font-family: "arial" , "helvetica" , sans-serif;">(<i>The Uncommon Cook Book</i>, 1968)</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 1/2 cups butter (can use part margarine or shortening)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup brown sugar (firmly<span style="font-family: "arial" , "helvetica" , sans-serif;">-</span>packed)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 eggs</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon vanilla</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 cups flour</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 teaspoon baking soda</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 teaspoon baking powder</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup quick-cooking oats</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 cups corn flakes</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup coconut</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 to 3/4 cup chopped walnuts</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Cream butter and sugar together. Beat in eggs and vanilla. Sift dry ingredient together and add. Stir in remaining ingredients. Drop by spoonfuls on greased pans and bake at 350º F for 10 to 15 minutes.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>To prepare ahead of time: </i> These can be baked ahead of time; keep in airtight containers.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>To freeze:</i> Yes, these freeze.</span><br />
<br />
Juliehttp://www.blogger.com/profile/14261555941262415544noreply@blogger.com0tag:blogger.com,1999:blog-5025608239387967855.post-53642485021121206442016-05-22T14:24:00.001-05:002016-05-25T13:35:40.434-05:00Tijuana Mama corn dogs.<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://ryanschierling.com/corndog_RYN_8232_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/corndog_RYN_8232_lowres.jpg" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Tijuana <span style="font-family: "arial" , "helvetica" , sans-serif;">Mama corn dogs with honey mustard dipping sauce</span></span>. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We're no strangers to putting things inside of other things and deep-frying them. It doesn't happen all the time, but when we do break out the Wagner #8 fryer, what goes into it is pretty well-thought through. We've also been to a State Fair or two and have sampled the finest (and freakiest) fried fare, so <span style="font-family: "arial" , "helvetica" , sans-serif;">we have a handle on </span>what's been done and what hasn't. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This recipe is <span style="font-family: "arial" , "helvetica" , sans-serif;">much</span> more simple than the <a href="http://foiegrashotdog.blogspot.com/2012/04/things-we-do-not-talk-about.html" target="_blank"><i>Thin James</i> and pasteurized cheese-product loaded jalapenos</a>, but it does utilize a gas station staple – the homely pickled sausage.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">To be more specific, a <i>spicy</i> pickled sausage called the <a href="http://www.amazon.com/Penrose-Pickled-Sausage-Tijuana-Ounce/dp/B003MO5Q8W" target="_blank">Tijuana Mama</a> that is a sinus-clearing, tastebud-tingling, tongue-puckering treat. Why use plain old hot dogs when you can push the corny dog envelope? Paired with a dip in honey mustard<span style="font-family: "arial" , "helvetica" , sans-serif;"> sauce</span>, these are a <span style="font-family: "arial" , "helvetica" , sans-serif;">dangerous</span> dog like you've never seen. They look innocent on the outside, and one bite seems like enough of a novelty, but when you get down to the stick your forehead is sweating and you've <i>got</i> to have another. The pickled sausage innards are fiery, the cornmeal coating is fluffy on the inside with a delicate sweet tooth, and the complementary honey mustard <span style="font-family: "arial" , "helvetica" , sans-serif;">sauce </span>momentarily cools the fires <i>just</i> enough. These ain't no State Fair corn dogs, well... not yet, at least.<span style="font-family: "arial" , "helvetica" , sans-serif;"> <a href="http://bigtex.com/" target="_blank">Big Tex</a>, give me a call.</span></span><br />
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<a name='more'></a><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Tijuana Mama corn dogs</span></b><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">12 Tijua<span style="font-family: "arial" , "helvetica" , sans-serif;">na Mama pickled sausages</span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">12 corn dog s<span style="font-family: "arial" , "helvetica" , sans-serif;">ticks (or chopsticks)</span></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 1<span style="font-family: "arial" , "helvetica" , sans-serif;">/4 cup al<span style="font-family: "arial" , "helvetica" , sans-serif;">l-purpose flour<span style="font-family: "arial" , "helvetica" , sans-serif;">, plus 1/4 cup for <span style="font-family: "arial" , "helvetica" , sans-serif;">dredging sausages</span></span></span></span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3/4 cup yellow cornmeal</span></span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3/4 cup <span style="font-family: "arial" , "helvetica" , sans-serif;">wh<span style="font-family: "arial" , "helvetica" , sans-serif;">ole milk</span></span> </span></span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">6 tablespoons sugar</span></span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 eggs </span></span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon salt</span></span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon baking <span style="font-family: "arial" , "helvetica" , sans-serif;">powder</span></span></span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Vegetable oil for frying </span></span></span></span></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Mix all dry ingredients. Add milk and eggs and whisk until there are no lumps. Lad<span style="font-family: "arial" , "helvetica" , sans-serif;">le the batter into a pint g<span style="font-family: "arial" , "helvetica" , sans-serif;">lass, about 3/4 <span style="font-family: "arial" , "helvetica" , sans-serif;">up the side of the glass<span style="font-family: "arial" , "helvetica" , sans-serif;">. Pu<span style="font-family: "arial" , "helvetica" , sans-serif;">sh the sticks<span style="font-family: "arial" , "helvetica" , sans-serif;"> halfway into each sausage, and lightly dredge the s<span style="font-family: "arial" , "helvetica" , sans-serif;">ausage<span style="font-family: "arial" , "helvetica" , sans-serif;">s in flour. <span style="font-family: "arial" , "helvetica" , sans-serif;">Brush off any excess<span style="font-family: "arial" , "helvetica" , sans-serif;"> flour. Dunk <span style="font-family: "arial" , "helvetica" , sans-serif;">the sausages into the batter, letting any excess drain off back into t<span style="font-family: "arial" , "helvetica" , sans-serif;">he pint glass. Fry in 375 degree oil until brown<span style="font-family: "arial" , "helvetica" , sans-serif;"> and crispy. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span>Serve with honey mustard sauce<span style="font-family: "arial" , "helvetica" , sans-serif;">.</span></span></span></span></span></span><br />
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Honey Mustard Sauce</span></span></span></span></span></span></b><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup <span style="font-family: "arial" , "helvetica" , sans-serif;">real mayonaisse</span></span></span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3/4 cup yellow mustard</span></span></span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup honey</span></span></span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 table<span style="font-family: "arial" , "helvetica" , sans-serif;">spoon lemon juice</span></span></span></span></span></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Mix all ingred<span style="font-family: "arial" , "helvetica" , sans-serif;">ients until well-combined. </span></span> </span> </span> </span></span></span></span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/corndogs_2up_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/corndogs_2up_lowres.jpg" height="373" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Sta<span style="font-family: "arial" , "helvetica" , sans-serif;">te <span style="font-family: "arial" , "helvetica" , sans-serif;">fair fare indeed</span></span></span></span>. © Ryan Schierling</span></td></tr>
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Ryanhttp://www.blogger.com/profile/07391749137311792860noreply@blogger.com0tag:blogger.com,1999:blog-5025608239387967855.post-5483762869767162712016-03-02T18:45:00.001-06:002019-03-03T15:28:42.672-06:00The 'New' State of Chilaquiles in Austin, Texas.<div style="text-align: left;">
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_100up_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_100up_lowres.jpg" height="1500" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;">100 plates of chilaquiles. © Ryan Schierling</span></td></tr>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>(FGHD editor's note: Originally updated <span style="font-family: "arial" , "helvetica" , sans-serif;">March</span> 201<span style="font-family: "arial" , "helvetica" , sans-serif;">6</span> for the AFBA City Guide with 100 plates of chilaquiles.<span style="font-family: "arial" , "helvetica" , sans-serif;">)</span></i> </span></b><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">As a lot of you know, we've been on a </span><i style="font-family: Arial, Helvetica, sans-serif;">epic</i><span style="font-family: "arial" , "helvetica" , sans-serif;">, epicurean quest – a grand gustatory gamble with breaking the fast deep in the heart of Texas.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">We've been scouring Austin for the very <i>best</i> chilaquiles it has to offer. We've torn apart the town, top to bottom, for more than <b><span style="font-family: "arial" , "helvetica" , sans-serif;">two years</span></b> sampling both highbrow and humble versions of this traditional Mexican dish. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">There are no shortage of restaurants offering up their take on what shouldn't really be more than crisp fresh-fried tortilla chips <i>(totopos)</i> simmered with a red or green sauce until just <i>slightly</i> softened, crowned with a pair of properly-cooked eggs. With such a simple preparation, you'd think it would be difficult to screw up this classic.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We weren't looking for haute cuisine <i>a la Mexicana</i>, we just wanted an honest, reliable, simple Sunday morning comfort-food breakfast at a joint where everyone might eventually know us (and our broken Spanish).</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">There were standouts, certainly, but just as often there were store-bought chips, soggy and swimming in sub-par sauces, eggs that were under-cooked, over-cooked or not even offered as an option. There were some surprises, and there were some disappointments. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">There were also some stunningly <i>brilliant</i> breakfasts. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">If a restaurant presented only one sauce option for chilaquiles, Julie and I would typically order the same dish. If a restaurant had both <i>verdes</i> (green) and <i>rojos</i> (red), we'd order one of each. The majority of the time, we'd order eggs over-easy. If we knew the eggs were going to be <i>happy</i> eggs (see $9 chilaquiles), I'd go for sunny-side-up. Beans, potatoes and accoutrements (if available) were taken into consideration, as was the coffee or aguas frescas. The overall experience was key, but really, it all came down to the chilaquiles. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">After eating 100 <span style="font-family: "arial" , "helvetica" , sans-serif;">different plates of chilaquiles, w</span></span>e've done our due diligence, and now, we humbly present to you <b>ten</b> establishments that Julie and I <i>both</i> agreed have the <i>finest chilaquiles in Austin</i>. These are our favorites, the places we return to time and time again. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>These chilaquiles are the best of the <i>best</i></b>. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>El Torito</b> <span style="font-family: "arial" , "helvetica" , sans-serif;">(CLOSED)</span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_eltorito.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_eltorito.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">El Torito chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Anna Salinas'</span> chilaquiles verdes, served with pinto beans, are right at the top of my
list of favorites in Austin. In Italian, the perfect doneness of pasta
is <i>"al dente."</i> I don't know if there's a word in Spanish for totopos
quickly and gently simmered in sauce until they are at the
knife-edge-thin line between completely-crispy and slightly-sodden, but
there should be. They need to have just the right tooth. The homemade
totopos in El Torito's chilaquiles dance on that razor's edge, every
time we visit, and the verdes version is supremely fresh, bright and
tangy.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The
chilaquiles rojos, served with black beans, have a flavor profile to
the salsa that seems to have been in subtle flux the last few visits –
alternating between understated and mild, to nicely fiery, to having a
little smoky chipotle bite. Regardless, they are still a top-tier red
any day of the week. Both red and green versions are given a dusting of
white cheese before being crowned by a pair of eggs. Crema is on the
side.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The
delicious cafe de olla has a bit of piloncillo in it, and the sandia
agua fresca (when available) is a morning miracle. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>El Michoacan<span style="font-family: "arial" , "helvetica" , sans-serif;">o Mexican Restaurant </span></b><span style="font-family: "arial" , "helvetica" , sans-serif;">2701 <span style="font-family: "arial" , "helvetica" , sans-serif;">Hwy 71<span style="font-family: "arial" , "helvetica" , sans-serif;"> E, Del Valle, TX <span style="font-family: "arial" , "helvetica" , sans-serif;">78617 (512) 389-3244</span></span></span></span></span></div>
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_elmichoacano_DSC00452.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_elmichoacano_DSC00452.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;">El Michoacano chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Don’t let the tattered orange building fool you. On the way to the airport, coming back from the airport, even if you’re 100 miles from ATX these are some of the <i>finest</i> chilaquiles in or out of Austin proper. I’m in love with the red <span style="font-family: "arial" , "helvetica" , sans-serif;">–</span> my favorite in town <span style="font-family: "arial" , "helvetica" , sans-serif;">–</span> which has a guajillo sauce so very deep and rich, with a <i>looooong</i> flavor that just makes me shake my head. The green isn’t tangy or bright, but well-balanced with a little more fire than the <span style="font-family: "arial" , "helvetica" , sans-serif;">rojos</span>. Both are dusted with finely-grated cotija and a scatter of white onion. The thick homemade corn tortillas for totopos have <i>got</i> to be fried in lard, because there’s a meaty flavor profile <span style="font-family: "arial" , "helvetica" , sans-serif;">to the</span> dish that’s <i>far</i> more than the sum of its parts. Delicious beans, perfect eggs, and served with a whole pickled jalapeño. Pro tip <span style="font-family: "arial" , "helvetica" , sans-serif;">–</span> order a side of crema. <i>Highly</i> recommended. (Ryan)</span></span></span></span><b> </b></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>La Casita</b> 1519 <span style="font-family: "arial" , "helvetica" , sans-serif;">W</span> Anderson <span style="font-family: "arial" , "helvetica" , sans-serif;">Ln</span>, Austin, TX 78757 (512) 469-0105 <i>www.lacasitatx.com</i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_lacasita_IMG_2503_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_lacasita_IMG_2503_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">La Casita chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">There is a fine line between overcooked and undercooked potatoes when it comes to accompaniments. At most places where potatoes are included they'll arrive slightly dry and overcooked, or occasionally slightly undercooked and equally under-seasoned. These are <i>perfectly</i> tender potatoes that don't just hang out on the plate to look pretty, they actually act as a wonderful flavor ballast to the spicy richness of the chilaquiles and over-easy egg. There's something rather divine about these simple potato slices when you drag them through the sour cream and a bit of frijoles. Their rojos version is a little chile-based enchilada sauce-like, but thoroughly satisfying on a chilly Sunday morning. The verdes version is <i>simply dreamy</i>. Bonus points for serving good fresh coffee and offering, should your morning require it, real half-and-half instead of non-dairy creamer. (Julie)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">If you were to judge the well-worn strip mall on Anderson Lane that houses La Casita by appearances only, you'd keep driving. The corner unit hides a vibrant decor, a friendly waitstaff and a tiny kitchen putting out perfectly-executed chilaquiles, <i>both rojos y verdes</i>. We visit often. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Curra's Grill</b> 614 <span style="font-family: "arial" , "helvetica" , sans-serif;">E</span> Oltorf <span style="font-family: "arial" , "helvetica" , sans-serif;">St</span>, Austin, TX 78704 (512) 444-0012 <i>www.currasgrill.com</i></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_curras_IMG_2280_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_curras_IMG_2280_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;">Curra's chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Curra's (and the now defunct Señor Buddy's) <span style="font-family: "arial" , "helvetica" , sans-serif;">chilaquiles have been some of the best, most consistent breakfast plates we've eaten in the six years we've been in Austin. <span style="font-family: "arial" , "helvetica" , sans-serif;">They are nearly flawless every... single.<span style="font-family: "arial" , "helvetica" , sans-serif;">.. time. If you are<span style="font-family: "arial" , "helvetica" , sans-serif;"> new to chilaquiles, these will <span style="font-family: "arial" , "helvetica" , sans-serif;">provide a high-level baseline for f<span style="font-family: "arial" , "helvetica" , sans-serif;">urther exploration. (Julie)</span></span></span></span></span></span> </span> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Paco's Tacos</b> 1304 <span style="font-family: "arial" , "helvetica" , sans-serif;">E</span> 51st <span style="font-family: "arial" , "helvetica" , sans-serif;">St</span>, Austin, TX 78723 (512) 323-6206 <i>www.pacosaustin.com</i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_pacos_IMG_2528_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_pacos_IMG_2528_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Paco's Tacos chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I got caught stepping out on Julie with this one. Actually, I didn't really get </span><i style="font-family: Arial, Helvetica, sans-serif;">caught</i><span style="font-family: "arial" , "helvetica" , sans-serif;"> so much as I just felt guilty for sneaking away on a weekday while she was at work and trying Paco's Tacos offering of chilaquiles by myself. To be honest, I didn't know what to expect and figured I'd be taking one for the team. Turns out, the chilaquiles with ranchero sauce were absolutely </span><i style="font-family: Arial, Helvetica, sans-serif;">delicious</i><span style="font-family: "arial" , "helvetica" , sans-serif;">, and I had to fess up and bring Julie back for breakfast that weekend. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This is one sweet little plate of chilaquiles. The sauce tastes to be a mix of a some kind of rojo and verde – rather along the lines of Señor Buddy's – but it has a spicy personality all its own. The portion is of delightfully-reasonable size with a single egg and no fuss. To make for a particularly well-rounded morning experience, the service is charming and the coffee hits the spot. (Julie)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>El Alma Cafe</b> 1025 Barton Springs <span style="font-family: "arial" , "helvetica" , sans-serif;">Rd</span>, Austin, TX 78704 (512) 609-8923 <i>www.elalmacafe.com</i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_elalma_IMG_2532_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_elalma_IMG_2532_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">El Alma Cafe chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This was our third or fourth foray into "fancy" chilaquiles. Fancy chilaquiles are usually the Sunday brunch ones that have the <i>perfectly</i> imperfect squiggle of crema on top, some beautiful avocado, happy eggs from happy chickens, and a nine-to-twelve-dollar price tag. More often than not, fancy chilaquiles are a disappointment. Not so at El Alma. The totopos were handmade, thick, and sauced with a salsa verde so fresh you could taste each individual ingredient <i>playing</i> on your tongue. There was wonderful coffee and the most attentive waitstaff of any of the restaurants we visited. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This is one of the few places we've seen <i>refried</i> black beans, and my compliments to the chef for this singular choice with the tangy fresh verde. I think it works brilliantly together with the richness of the eggs, runny and cooked to perfection. I appreciate, as well, that these aren't <i>chilaquiles re-imagined</i>, they are quite recognizable and straightforward in spite of the change-up of bean variety. Overall, it was a well-balanced, well-seasoned plate proving that lovely and unique does not necessitate abdicating essential <i>chilaquiles-ness</i>. And the coffee..? <i>Oh, my.</i> When we're out for chilaquiles, I'm just happy if I can get black coffee that is palatable and wakes me up. This? This was like waking up to angels singing. More than worth the price of admission. (Julie)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Taqueria La Chapala</b> 4201 <span style="font-family: "arial" , "helvetica" , sans-serif;">S</span> Congress <span style="font-family: "arial" , "helvetica" , sans-serif;">Ave,</span> #4, Austin, TX 78745 (512) 326-9090 <i>www.restaurantchapala.com</i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_lachapala_IMG_2381_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_lachapala_IMG_2381_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Taqueria La Chapala chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Until we walked into this little South Austin taqueria, I </span><span style="font-family: "arial" , "helvetica" , sans-serif;">was absolutely convinced that I did not and <i>would not</i> like any chilaquiles with melty cheese. A touch of crumbly queso fresco is always a delight, but every other time I've had them with melty cheese, it has been problematic. It's either an excessive gloppy mess that overwhelms the chips and sauce, or the cheese cools at a faster pace and leaves you with rubbery</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> lumps to push around your plate. But, by some wizardry, here it works every time. The green sauce – my favorite – has a bright citrus tang and is mild (not spicy). The red is also mild and distinctly 'ranchero' in flavor, but very fresh tasting. The touch of sour cream is a value-added compliment, as is the fact that you can enjoy the coffee <i>black</i>. For consistently outstanding chilaquiles with melted cheese, these earn high honors.</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> (Julie)</span><br />
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<b style="font-family: Arial, Helvetica, sans-serif;">El Naranjo</b><span style="font-family: "arial" , "helvetica" , sans-serif;"> 85 Rainey <span style="font-family: "arial" , "helvetica" , sans-serif;">St</span>, Austin, TX 78701 (512) 474-2776 </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>www.elnaranjo-restaurant.com</i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_elnaranjo_IMG_2682_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_elnaranjo_IMG_2682_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">El Naranjo chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This was a <i>giant</i> serving of chilaquiles. No sides, no beans or potatoes, not a chilaquiles <i>plate</i>, per se. The verde sauce was bright and alive, with a really <i>nice</i> heat to it. The alternate guajillo was more mild and subtle, but left a slow, warm feeling on the tongue. I would have liked some beans as a foil to the salsa, but these chilaquiles were leaps and bounds above the norm. Next time we'll request chilaquiles <i>divorciados</i> with a pair of over-easy eggs, a side of beans, and split it. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Taqueria La Escondida #2</b> 10900 <span style="font-family: "arial" , "helvetica" , sans-serif;">Hwy</span> 290, Austin, TX 78737 (512) 288-1450</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_laescondida2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_laescondida2.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Taqueria La Escondida #2 chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">When the only thing that differentiates between the names of two restaurants is a numeral, you’d figure you’re safe betting that the menus and preparations of those menus is fairly similar. <i>Not so.</i> After a blasé chilaquiles breakfast at Taqueria La Escondida #3 on Ben White, we were hesitant to try Taqueria La Escondida #2's version out on highway 290. I will admit, that hesitation was a foolhardy mistake. Both red and green chilaquiles at #2 are an <i>entirely</i> different beast, fiery and with formidable tooth. There are perfect potatoes instead of flavorless rice, and the coffee is actually drinkable. We’ve revisited a number of times, just to make sure it wasn’t a fluke, and their consistency has been spot on.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tucked into the backside of a gas station, it’s easy to miss La Escondida #2. <i>Don’t</i>. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Kerbey Lane Cafe</b> (various locations) 4301 <span style="font-family: "arial" , "helvetica" , sans-serif;">W</span> William Cannon, Austin, TX 78737 (512) 899-1500 <i>www.kerbeylanecafe.com</i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_kerbeylane.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_kerbeylane.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Kerbey Lane Cafe chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We'd been told several times that Kerbey Lane Cafe served a great plate of chilaquiles, but every (wrong) time we'd visit and ask for them, we were denied. For some reason, they are a seasonal menu item, and we just weren't making it there in the right quarter. We could, of course, have migas<i> but we do not eat migas</i>. I was wary, as I am of any restaurant whose website says they have an "<i>expresso</i> machine," because Kerbey Lane is known for 24-hour-a-day comfort food, a half-dozen varieties of pancakes, and their cowboy queso, <i>not</i> for authentic Mexican breakfast.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">When chilaquiles showed up again on Kerbey Lane's menu, we got texts and tweets from friends and fellow chilaquiles fiends telling us it was <i>finally</i> time for a go at breakfast. What we got was a chilaquiles plate with the simple preparation that we love – properly verde-sauced and simmered totopos, topped with a toss of white onion and cilantro, a pair of perfect over-easy eggs and a dollop of crema. No goopy cheese, no snazzy drizzles or garish garnish, just all the right flavors in exactly the right quantities. For an Austin institution and kitchen that pumps out such a <i>wide</i> variety of dishes, it's nice to see that they didn't overthink this one and fancy it up, or turn it into one more bad plate of migas. Kerbey Lane's chilaquiles deserve a spot in their regular breakfast rotation. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>The 90 runners-up – in alphabetical order – are as follows:</b></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Aguilera's Me<span style="font-family: "arial" , "helvetica" , sans-serif;">xican Food </span></b><span style="font-family: "arial" , "helvetica" , sans-serif;">7210 Cameron Rd, Austin, TX 78752 <span style="font-family: "arial" , "helvetica" , sans-serif;">(512) 371-8909</span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_aguileras_DSC00195_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_aguileras_DSC00195_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;">Aguilera's Mexican Food chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Aguilera’s Mexican Restaurant serves decent plates of chilaquiles, with the verdes having a nice, bright flavor. The red is lovely, deep and rich, but milder than the green. There’s a crumble of queso fresco on top, and a dollop of sour cream on the side. My huevos were served on the other side of the plate, while Julie’s were right on top of the chilaquiles. Not a big deal. Great beans, average coffee. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Alfredo's Mexican Food </b><span style="font-family: "arial" , "helvetica" , sans-serif;">15608 Spring Hill Ln</span>, Pflugerville, TX 78660 (512) 9<span style="font-family: "arial" , "helvetica" , sans-serif;">69-5007</span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_alfredos_IMG_2701_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_alfredos_IMG_2701_lowres.jpg" height="375" width="500" /></a></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Alfredo's Mexican Food chilaquiles. © Ryan Schierling</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Alfredo's does a very good fresh verdes with some heat. The red had a little more depth with chipotle, but was not as spicy. Small, but crisp totopos. The beans and potatoes were nicely-mild, but the sunny-side-up eggs were undercooked. Maybe over-easy next time. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">From our location in South Austin, a drive up to Pflugerville for breakfast constitutes something of a commitment. While Alfredo's doesn't break our top ten, we left feeling it was worth the drive for their satisfying offering. (Julie) </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Azul Tequila </b>4211 <span style="font-family: "arial" , "helvetica" , sans-serif;">S</span> Lamar Blvd, Ste A2, Austin, TX 78704 (512) 416-9667</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_azultequila_IMG_2676_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_azultequila_IMG_2676_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Azul Tequila chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Solid chilaquiles, worth revisiting since they're close to us. Normally served with chicken, not eggs. We were a little baffled when we asked to substitute over-easy eggs for the chicken, and were charged an additional $3 per plate. A well-balanced breakfast. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I quite enjoyed this dish. Our standard order is always with over-easy eggs, but "eggs instead of chicken" put what we think of as a pretty typical plate into the<i> fancy-drizzle chilaquiles</i> price point ($9+). Give them a try, though, if you're in the South Austin area. (Julie) </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Beto</b><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>'s Mexican Restaurant</b> 3<span style="font-family: "arial" , "helvetica" , sans-serif;">518 E <span style="font-family: "arial" , "helvetica" , sans-serif;">7th St, Austin, TX 78702 (512) 386-5013</span></span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_betos_DSC00554_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_betos_DSC00554_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;">Beto's chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Beto’s has a spicy green and a similarly spicy red that seemed to have a bit of verdes in it. Nice totopos with melty cheese, but not <i>stringy</i> melty cheese. Great beans and potatoes, good coffee, excellent service. Definitely recommended. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Casa Arandinas Mexican Bar and Grill</b> 9001 Brodie Lane, Austin, TX 78748 (512) 292-1822</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_casaarandinas.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_casaarandinas.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Casa Arandinas chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This was a decent, well-prepared plate of chilaquiles verdes, but not worth the $11 price tag. If I'm going to spend that much on a plate of fried tortilla scraps in sauce with a couple of eggs, it better be El Naranjo good, and this didn't even come close. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Casa Garcias</b> 1901 <span style="font-family: "arial" , "helvetica" , sans-serif;">W</span> William Cannon <span style="font-family: "arial" , "helvetica" , sans-serif;">Dr</span>, Austin, TX 78745 (512) 441-9504</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_casagarcia_IMG_2478_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_casagarcia_IMG_2478_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Casa Garcias chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Offered with either red, green or guajillo sauces, Casa Garcias chilaquiles were rustic and pretty, filling, but only average. On our second visit, it took several requests to get our eggs once the chilaquiles plate had already been delivered <i>sin huevos</i>. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">(Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I was so hopeful for this place, too, since it's near our South Austin neighborhood. We didn't try the guajillo sauce, but it was the least recommended when we asked. Sadly, there was nothing outstanding about either the green or the red. (Julie)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Casa </b><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Maria</b> 4327 S 1st St, Ste 102, Aust<span style="font-family: "arial" , "helvetica" , sans-serif;">in, TX 78745 (512) 444-8861 www.casamariarestaurant.net </span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_casamaria_DSC00455.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_casamaria_DSC00455.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;">Casa Maria chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">There are no chilaquiles on the menu at Casa Maria. You have to ask for them. There’s a bright green verdes with lemony tang, and chicken is the default so if you don’t want meat, order <i>sin pollo</i>. Served with charro beans that are ridiculously-meat-delicious, like a soup with beans, ham, sausage, beef and <i>hot dogs</i>. The chilaquiles rojos are <span style="font-family: "arial" , "helvetica" , sans-serif;">decent</span>. Order green, and definitely get those charro beans. (Ryan)</span></span> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Changos Taqueria</b> 3023 Guadalupe <span style="font-family: "arial" , "helvetica" , sans-serif;">St</span>, Austin, TX 78705 (512) 480-8226 <i>www.changos.com</i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_changos_IMG_2507_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_changos_IMG_2507_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Changos Taqueria chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Changos offers a spicy verde sauce over a large plate of thick and <i>very</i> crispy chips, but it was missing some much-needed sour cream or </span><span style="font-family: "arial" , "helvetica" , sans-serif;">crema to balance out the strong flavors of the sauce.</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This is a <i>potent </i>plate with substantial totopos, which is far better than soggy flacid ones. I liked these and would eat them again – especially if I was looking for a kick of heat – but would definitely suggest sharing the plate and ordering sides of refried beans and sour cream. (Julie)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Cheko's</b> 1304 W Koenig Ln, Austin, TX 78756 (512) 407-8480 www.gotchekos.com</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_chekos_DSC00445.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_chekos_DSC00445.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;">Cheko's chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The $6 ranchero-sauced <span style="font-family: "arial" , "helvetica" , sans-serif;">chilaquiles were the only <span style="font-family: "arial" , "helvetica" , sans-serif;">option at Cheko's<span style="font-family: "arial" , "helvetica" , sans-serif;">, and the nicely<span style="font-family: "arial" , "helvetica" , sans-serif;">-simmered totopos rem<span style="font-family: "arial" , "helvetica" , sans-serif;">ained crispy buried under the eggs. There was a small amount of melty cheese, but not enough to congeal and push around the plate. The potatoes were perfectly-cooked and the table salsa<span style="font-family: "arial" , "helvetica" , sans-serif;"> was excellent. Coffee was <span style="font-family: "arial" , "helvetica" , sans-serif;">eh, err<span style="font-family: "arial" , "helvetica" , sans-serif;">, okay. (Ryan)</span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Cover 3</b> 2700 W Anderson Ln, Ste 202, <span style="font-family: "arial" , "helvetica" , sans-serif;">Austin, TX 78757 (512) 374-1121 <i>www.cover-3.com</i></span></span></span></span></span></span></span></span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_cover3_DSC00600_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_cover3_DSC00600_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;">Cover 3 chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">The brunch menu describes Cover 3 chilaquiles as <i>“corn tortillas stewed with our roasted tomato salsa, queso blanco, pepper jack, two eggs, sliced avocado and pico, served with refried black beans.”</i> Sounds delicious, right? I ordered eggs sunny-side-up, and they were flawlessly cooked. The totopos, though, had only a passing relationship with the roasted tomato salsa, more of a casual acquaintance than long-term relationship. The pico, with little jalapeño bits, had more heat than the salsa. Well-balanced flavors, for what they were, if you got a good bite with a little of everything. Very generous with the sliced avocado, but the refried black beans seemed to be an afterthought. Excellent coffee. If there’s a next time at Cover 3, I’m ordering the <i>Eggs Wonderful</i> instead. (Ryan) </span> </span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Don Dario's</b> 8801 S IH35, <span style="font-family: "arial" , "helvetica" , sans-serif;">Ste</span> D, Austin, TX 78748 (512) 280-1139 <i>www.dondarioscantina.com</i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_dondarios_IMG_2684_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_dondarios_IMG_2684_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Don Dario's chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Offered with red sauce, pico de gallo, "light" egg and massive amounts of cheese, we weren't sure what to expect. The waitress was confused by our request for over-easy eggs and wasn't sure they could substitute the scrambled eggs that were mixed in with the sauced totopos, so we kind of gave up and just ordered as-is. Don Dario's chilaquiles are more akin to one of the nine varieties of migas they offer than anything we'd return for. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">What Ryan said. (Julie) </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Don Juan</b> 2506 <span style="font-family: "arial" , "helvetica" , sans-serif;">E</span> Ben White Blvd., Austin, TX 78741 (512) 326-2225</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_donjuan.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_donjuan.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Don Juan chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The chilaquiles at Don Juan were a serviceable, filling breakfast, but I have a feeling most people go for the morning breakfast taco deals and the drive-thru. The coffee was <i>no bueno</i>, but the table service was as good as it gets. Super friendly. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Don Mario Mexican Restaurant</b> 1700 Ranch <span style="font-family: "arial" , "helvetica" , sans-serif;">Rd</span> 620 N, <span style="font-family: "arial" , "helvetica" , sans-serif;">Ste</span> 110, Lakeway, TX 78734 (512) 266-3319 <i>www.donmariolakeway.com</i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_donmario.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_donmario.jpg" height="375" width="500" /></a></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Don Mario chilaquiles. © Ryan Schierling</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">If Don Mario Mexican Restaurant were a little closer than Lakeway, we would visit more often. The chilaquiles verdes are a nice, spicy rendition, served with proper refritos, nicely-cooked eggs and potatoes. The coffee is fair-to-middlin', and the service is good. Recommended. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Dos Amigos</b> 3842 Airport Blvd, Austin, TX 78722<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> (512) 762-3081</span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_dosamigos_DSC00424_lowres.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_dosamigos_DSC00424_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;">Dos Amigos chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">An unassuming green food truck in the Good Luck Food Mart lot serves a nice chilaquiles rojos with totopos that are obviously fried in truck. There were a few red corn tortillas in the mix, scraps that held onto the tasty salsa roja. Eggs were nicely cooked, beans very well seasoned and nice potatoes, especially with a little bit of their green salsa. A steal at $4.99. <i>(Note – Dos Amigos has moved from the Good Luck Food Mart to a spot on Airport. Address updated.)</i> (Ryan) </span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>El Arroyo (Downtown)</b> 1624 W 5th St, Austin, TX 78703 (512) 474-1222 <i>www.elarroyo.com</i> </span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_elarroyo_south_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_elarroyo_south_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;">El Arroyo chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Better than their Far West <span style="font-family: "arial" , "helvetica" , sans-serif;">l</span>ocation<span style="font-family: "arial" , "helvetica" , sans-serif;">, but i</span><span style="font-family: "arial" , "helvetica" , sans-serif;">t's an entirely different plate than <span style="font-family: "arial" , "helvetica" , sans-serif;">u<span style="font-family: "arial" , "helvetica" , sans-serif;">p north</span></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">. W</span>hile a passable breakfast, the service at The Ditch <span style="font-family: "arial" , "helvetica" , sans-serif;">South </span>is just as tep<span style="font-family: "arial" , "helvetica" , sans-serif;">id</span></span> (Ryan)</span></span> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>El Arroyo (Far Wes</b></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>t)</b> (CLOSED) <i>www.elarroyo.com</i></span></div>
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_elarroyo_IMG_2539_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_elarroyo_IMG_2539_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">El Arroyo (Far West) chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">Occasionally we come across a plate where the sauce is thin to the point that either the chips get soggy or it just feels like you're eating a plate of flavored tortilla chips. The sauce should be substantial enough to be seen and experienced independently, to some degree, and as the chips soften there should remain fried tortillas with a bit of crunch to them. The sauce here had a good flavor, but it lacked substance and the plate was poorly executed, especially for the price. (Julie)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Long, thin tortilla strips (similar to Maudie's) simmered in a thin, tangy salsa. The eggs were overcooked, the dish was overpriced and the waitstaff was inattentive. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>El Borrego de Oro</b> 3900 <span style="font-family: "arial" , "helvetica" , sans-serif;">S</span> Congress Avenue, Austin, TX 78704 (512) 383-0031</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_borrego.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_borrego.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">El Borrego de Oro chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I don't know how we slept on this one as long as we did. It's South Austin, it's authentic, it's a little divey but not <i>too</i> divey, and the chilaquiles are wonderful. The deep, rich red and vibrant green sauces are innocuous enough at first, but there's a slow, building heat that creeps up into your sinuses and back down your throat, reminding you that this is not migas and Mexican martinis. The cheese is melty, not crumbly, but it's not heavy-handed enough to make for a stringy mess from plate to mouth. There's just enough porkiness to the beans, and the crema and onion sidekicks do exactly what they're supposed to do – add complimentary texture and flavor to a great plate of chilaquiles. We will be back. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>El Chile</b> 1809 Manor Road, Austin, TX 78722 (512) 457-9900 <i><span style="font-family: "arial" , "helvetica" , sans-serif;">www.elchilecafe.com</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"></span></span></i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_elchile_IMG_2523_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_elchile_IMG_2523_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">El Chile chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Strangely sweet sauces for both the ranchero and green options. It was by all other measures a perfectly-presented plate – over-easy eggs and all – it just wasn't singing our song. (Julie)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>El Faro</b> 1779 Wells Branch <span style="font-family: "arial" , "helvetica" , sans-serif;">Pkwy, Ste 108</span>, Austin, TX 78728 (512) 252-3430 <i>www.elfaroaustin.com</i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_elfaro_IMG_2690_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_elfaro_IMG_2690_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">El Faro chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The chilaquiles verdes at El Faro was highly tomatillo-based, tangy, but with very little heat at all. The red version was enchilada-sauce-style, and also very mild. The totopos were perfect, as were the eggs, but everything was drowned in a little too much goopy cheese, crema, onion and cilantro. The owners were <i>incredibly</i> nice, gracious and helpful. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I really had high high hopes for this sweet little place filled with a plethora of lighthouse art and decor. They seem to have a popular buffet thing going on, but the chilaquiles were just a little too much of a good thing. I think this is the first one we've seen served with seasoned rice, and the refried beans were heavily seasoned with cumin. If felt a more like dinner than breakfast. (Julie) </span><br />
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<b style="font-family: Arial, Helvetica, sans-serif;">El Nuevo Mexico</b><span style="font-family: "arial" , "helvetica" , sans-serif;"> 911 W Anderson <span style="font-family: "arial" , "helvetica" , sans-serif;">Ln, Ste </span>120, Austin, TX 78757 (512) 458-5454 <i><span style="font-family: "arial" , "helvetica" , sans-serif;">www.elnuevorestaurant.com</span><span style="font-family: "arial" , "helvetica" , sans-serif;"></span></i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_lanuevamexico_IMG_2583.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_lanuevamexico_IMG_2583.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">El Nuevo Mexico chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The only thing I recall about El Nuevo Mexico's chilaquiles plate is that it was a cold, winter morning and the beans were very porky. Which means the chilaquiles were forgettable. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>El Rincon</b> 200 <span style="font-family: "arial" , "helvetica" , sans-serif;">E</span> Pecan <span style="font-family: "arial" , "helvetica" , sans-serif;">St</span>, Pflugerville, TX 78660 (512) 990-0250</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_elrincon_IMG_2553_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_elrincon_IMG_2553_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">El Rincon chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">El Rincon puts out a good, middle-of-the-road chilaquiles plate with nicely-cooked eggs. The red was deeply-flavored and rich like Las Cazuelas and the green was fresh and piquant. The beans were delicious. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The green sauce here had a more definable tomatillo character than most, and was quite good. For some reason the dish got soggy quickly. Real sour cream is available, but is brought to the table in small tubular </span><i style="font-family: Arial, Helvetica, sans-serif;">squeezy packets</i><span style="font-family: "arial" , "helvetica" , sans-serif;">. (Julie)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>El Rey</b> (CLOSED)</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_elrey_DSC00465.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_elrey_DSC00465.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;">El Rey chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">El Rey had a very bright green chilaquiles, and a mild Las Palmas-flavored enchilada sauce red. I <span style="font-family: "arial" , "helvetica" , sans-serif;">thought</span> the green sauce and beans were great, but Julie thought them over-salted. Strong coffee. Great table salsas, both red and <i>doña</i>. (Ryan) </span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>El Secreto de Abuela</b> 817 Airport Blvd, Austin, <span style="font-family: "arial" , "helvetica" , sans-serif;">TX<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span>78702 (512) 389-2227</span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_elsecreto_DSC00460.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_elsecreto_DSC00460.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;">El Secreto de la Abuela chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Spicy green with melty cheese and a nicely-cooked egg. Red was enchilada sauce style, with just a tiny bit of sweetness. Good sauces overall, but the totopos were a <span style="font-family: "arial" , "helvetica" , sans-serif;">we<span style="font-family: "arial" , "helvetica" , sans-serif;">e bit</span></span> soft. Nice beans. Coffee sucks. (Ryan)</span> </span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>El Sol y La Luna</b> (CLOSED) <i>www.elsolylalunaaustin.com</i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_elsolylaluna_IMG_2686_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_elsolylaluna_IMG_2686_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">El Sol y La Luna chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">El Sol y La Luna serves breakfast all day, and their verdes was very fresh and piquant. There was a little too much melty cheese for my taste, but the overall dish had a perfect portion size with nice ratio of sauce to chips. The table salsa reminded me of Eugene, Oregon's Emerald Valley Salsa, which I wasn't expecting. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">If chilaquiles are what you must have for breakfast, these will serve you well. But the perfect simplicity of their Plantain Breakfast with over easy-eggs are such a treat that temptation wins for even this die-hard chilaquiles-lover. (Julie)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>El Taquito</b> 1713 <span style="font-family: "arial" , "helvetica" , sans-serif;">E</span> Riverside <span style="font-family: "arial" , "helvetica" , sans-serif;">Dr</span>, Austin, TX 78741 (512) 851-8226 <i>www.eltaquito.com</i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_eltaquito_IMG_2511_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_eltaquito_IMG_2511_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">El Taquito chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tiny square totopos, tiny square potatoes, and whole corn tortillas underneath the eggs. I wasn't quite sure what to make of El Taquito's plate, but the chilaquiles rojos were full of flavor, while the green needed a little supplement of heat from the impressively well-appointed salsa bar. Both beans and potatoes were forgettable. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Light and bright with a big open kitchen and large TV screens in the dining area, I got the feeling that while offering a nice variety of breakfast fare this place was generally more focused on the <i>late</i>-night life. (Julie)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Garrido's</b> (CLOSED)</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_garridos_IMG_2544_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_garridos_IMG_2544_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Garrido's chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I like fruit, but this plate could neither be judged on the fruit or the optional bacon. Unfortunately, this one was lacking balance in the chilaquiles department. The ratio of totopos to sauce was <i>way</i> off, as if they were just dressed with a little bit of sauce instead of given a quick simmer. (Julie)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The bacon was the best thing about these almost-flavorless chilaquiles. Sorry, Garrido's. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Gloria's Latin C</b><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>uisine</b> 300 W 6th St, Austin, TX 78701 (512) 236-1795 <i>www.gloriascuisine.com</i></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_glorias_DSC00641_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_glorias_DSC00641_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;">Gloria's Latin Cuisine chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Brunch! Square plates! Cloth napkins! Gloria’s describes their chilaquiles as <i>“a traditional Mexican dish consisting of fried tortillas bathed in tomatillo sauce mixed with scrambled eggs and topped with cheese. Served with pinto beans and guacamole salad.”</i> What amounted to about a half cup of totopos sauced with a nearly-flavorless verdes made this offensive for the $14 price tag. I asked to sub over-easy eggs for the scramble, and the eggs <i>were</i> cooked nicely. Overall, a disappointing plate. (Ryan)</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>The Goodnight </b> (CLOSED)</span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_goodnight_DSC00591_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_goodnight_DSC00591_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;">The Goodnight chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Online brunch menu <span style="font-family: "arial" , "helvetica" , sans-serif;">to<span style="font-family: "arial" , "helvetica" , sans-serif;">uts</span></span> The Goodnight's chilaquiles as <i>"Crispy corn tortillas, creamy tomatillo sauce, sour cream, pico de gallo, two eggs."</i> Twelve bucks. Sure, we'll bite. The actual menu, in restaurant, describes The Goodnight's chilaquiles as <i>"Crispy corn tortillas with chicken, guajillo sauce, sour cream, scrambled eggs, black bean and corn pico de gallo."</i> We asked for our eggs over-easy, Julie's plate <i>sin carne</i>, and got a very pretty stack of nicely-crisp chips with a rich, mean-looking guajillo sauce. But the flavor was lacking, with no heat or bite to the salsa. The black bean and corn pico was just straight teeny-tiny minced pico, the eggs were on the side, and everything around the outside of the plate was cold. The only hot spot was in the middle of the stack, and that was only on <span style="font-family: "arial" , "helvetica" , sans-serif;">my</span> dish with chicken. <br /><br />To their credit (and ours), we received $5 off for the plate without chicken. (Ryan) </span></span> </span> </span><br />
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<b style="font-family: Arial, Helvetica, sans-serif;">Guero's Taco Bar</b><span style="font-family: "arial" , "helvetica" , sans-serif;"> 1412 <span style="font-family: "arial" , "helvetica" , sans-serif;">S</span> Congress Ave, Austin, TX 78704 (512) 447-7688 <i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">www.guerostacobar.com</span><span style="font-family: "arial" , "helvetica" , sans-serif;"></span></span></i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A very saucy, tasty green with a slightly weird application of sour cream. A decent rendition, but not enough to keep us coming back for more. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Guero's does a lot of things right, and t</span><span style="font-family: "arial" , "helvetica" , sans-serif;">hese <i>are</i> chilaquiles, but not <i>destination </i>chilaquiles. (Julie)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Hecho En Mexico</b> 6001 <span style="font-family: "arial" , "helvetica" , sans-serif;">W</span> William Cannon <span style="font-family: "arial" , "helvetica" , sans-serif;">Dr</span>, Austin, TX 78749 (512) 301-0060 <i>www.hechoenmexico-restaurant.com</i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_IMG_2499_hechoenmexico_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_IMG_2499_hechoenmexico_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Hecho En Mexico chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Perfectly-cooked eggs, but fussing up what looked and tasted like "out of the bag" tortilla chips was simply unforgivable at this snazzy-drizzle price point.</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> (Julie)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I really <i>wanted</i> to like these chilaquiles, but they were a little too precious, a little too fancified, and that unfortunately didn't add up to a delicious dish that tasted like it was "made in Mexico." Attentive service and good coffee. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">(Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Jalapeño's Taco Bar</b> (CLOSED)</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_jalapenos_DSC00481_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_jalapenos_DSC00481_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;">Jalapeño's Taco Bar chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Very good red and green chilaquiles in our zip code that we would visit again. Well-seasoned and nicely-flavored overall. Eggs are extra, but we weren’t charged on this visit. Decent coffee. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Jalisco Mexican Restaurant and Bar</b> 6601 S Congress Ave, Austin, TX 78745 (512) 448-9111</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_jalisco_DSC00234_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_jalisco_DSC00234_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;">Jalisco Mexican Restaurant and Bar chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Excellent red, with a combination of chiles simmered with jalapeño, onion and tomato – a richer, deeper ranchero than we normally get. The green was similar, simmered long with lots of veg, much like a tomatillo ranchero. Nicely-cooked eggs, but the beans were so creamy they tasted like peanut butter. (Ryan)</span><br />
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<b style="font-family: Arial, Helvetica, sans-serif;">Janitzio</b><span style="font-family: "arial" , "helvetica" , sans-serif;"> <span style="font-family: "arial" , "helvetica" , sans-serif;">(CLOSED)</span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_janitzio_IMG_2564_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_janitzio_IMG_2564_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Janitzio chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Janitzio was a last-minute dark horse, and although they had </span><i style="font-family: Arial, Helvetica, sans-serif;">horrible</i><span style="font-family: "arial" , "helvetica" , sans-serif;"> coffee, they put together a chilaquiles verdes plate that was near-perfect. The nicely-simmered chips and fiery green salsa, the rich refritos and tender potatoes, the tablespoon of diced white onion and dollop of sour cream fit together flawlessly. If one element had been missing or just average, I don't think Janitzio would have made the cut for me. But it did, and I'll eat those chilaquiles again and again. I just won't drink the coffee. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Jardin Corona</b> 13233 Pond Springs <span style="font-family: "arial" , "helvetica" , sans-serif;">Rd,</span> <span style="font-family: "arial" , "helvetica" , sans-serif;">Ste<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span>301, Austin, TX 78729 (512) 250-1061 <i>www.jardincoronarestaurant.com</i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_jardincorona_IMG_2695_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_jardincorona_IMG_2695_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Jardin Corona chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The chilaquiles at Jardin Corona are described as having a "special" sauce that was a combination of red and green we've seen before, with more heat than actual flavor. Tasty, but very one-note. Nicely-cooked eggs, the beans had great flavor, but the potatoes were forgettable. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Javi</b><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>'s Best of Tex Mex</b> 7709 E Ben White <span style="font-family: "arial" , "helvetica" , sans-serif;">B<span style="font-family: "arial" , "helvetica" , sans-serif;">lvd, Austin, TX 78744 <span style="font-family: "arial" , "helvetica" , sans-serif;">(512) 386-8329 <i>www.javistexmex.com</i></span></span></span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_javis_DSC00549_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_javis_DSC00549_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;">Javi's Best of Tex Mex chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Javi’s is next to a Starbucks on the way to the airport, in a <span style="font-family: "arial" , "helvetica" , sans-serif;">sterile</span>, strip mall setting that would keep you driving right by if you were looking for great chilaquiles. Of all the chilaquiles east of IH35 on Ben White, and there are a few, these are <i>destination</i> chilaquiles, well worth the drive from our zip code. I just might miss a flight for these. The green was spicy up front, with an assertive bite, but it was the chilaquiles rojos that had us swooning. A creamy, chipotle-laced red with a heat that didn’t hit you until you were about to take the next bite was one of the best, most interesting reds we’ve had. Thinly-cut totopos retained a nice tooth all the way to the finish. Served with sour cream and raw white onions. Good, strong coffee. (Ryan) </span></span></span></span> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Jefes Mexican Restaurant</b> 6300 <span style="font-family: "arial" , "helvetica" , sans-serif;">N</span> Lamar Blvd., Austin, TX 78752 (512) 459-0034 <i><span style="font-family: "arial" , "helvetica" , sans-serif;">www.jefesmex.com</span><span style="font-family: "arial" , "helvetica" , sans-serif;"></span></i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_jefes.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_jefes.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Jefes Mexican Restaurant chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Jefes is closed on Sundays, so it took us a while to make our way up north to try out their breakfast. Looking at the menu, there are no chilaquiles to be found, but I'd heard someone describe the dish as being served with lettuce on top, so I knew I probably just had to ask. Sure enough, the proprietor nodded and brought us a pair of chilaquiles verdes plates that were well worth the drive. The green sauce was tangy and fresh – with a faint hint of sweet that tasted like lemon – and paired well with thick totopos crisp on the outside and chewy toward the centers. The lettuce, which I'd never seen before on chilaquiles, added a nice texture and cool foil to the bright, hot-sauced chips. Excellent beans and potatoes, and everything in the well-appointed salsa bar was fresh and well-made. These are now one of my favorite "north-end" chilaquiles. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>La C</b><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>ate</b><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>dral del Marisco</b> 2711 E Cesar Chavez, Austin, TX 78702 (512) 476-7878</span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_lacatedral_DSC00385_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_lacatedral_DSC00385_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;">La Catedral del Marisco #2 chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Excellent green, fresh with queso fresco and a single egg. Perfect potatoes, just lightly crispy and creamy interior. Good beans, coffee was just okay. The chilaquiles rojos <span style="font-family: "arial" , "helvetica" , sans-serif;">were</span> deeply rich and tasted like pa<span style="font-family: "arial" , "helvetica" , sans-serif;">s</span>illa peppers? Enchilada sauce-style with a bay leaf hidden under my totopos. (Ryan<span style="font-family: "arial" , "helvetica" , sans-serif;">)</span> </span></span> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>La Catrina </b>(CLOSED) </span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_lacatrina_IMG_2699_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_lacatrina_IMG_2699_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">La Catrina chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">If La Catrina were closer to us, I'd eat their chilaquiles all the time. Pflugerville's a bit of a drive, but this was worth it. The verdes was well-sauced with a spicy, bright salsa that was obviously <i>very</i> fresh. The totopos stayed crisp throughout, despite <i>mas</i> <i>sauciness</i>. Excellent beans and potatoes. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I wasn't quite as impressed as Ryan, but I suspect that was due in large part to my utter distraction with the unusual combination of new age music and </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Dia de los Muertos </span><span style="font-family: "arial" , "helvetica" , sans-serif;">decor </span><span style="font-family: "arial" , "helvetica" , sans-serif;">we encountered on our visit. I do clearly remember the table sauces being very delicious. We'll be back. (Julie)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>La Cocina de Consuelo</b> 4516 Burnet <span style="font-family: "arial" , "helvetica" , sans-serif;">Rd</span>, Austin, TX 78756 (512) 524-4740 <i>www.consueloskitchen.com</i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_consuelo_IMG_2677_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_consuelo_IMG_2677_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">La Cocina de Consuelo chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This popular, crowded spot on Burnet is well worth the wait in line on a Sunday morning. The chilaquiles were nicely-portioned with a perfectly-cooked egg. Overall, a bit bland compared to some of our favorites, but probably a <i>very</i> good example of <i>comida typica</i>. Recommended. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Las Cazuelas</b> 1701 <span style="font-family: "arial" , "helvetica" , sans-serif;">E</span> Cesar Chavez <span style="font-family: "arial" , "helvetica" , sans-serif;">St</span>, Austin, TX 78702 (512) 479-7911</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_lascasuelas_IMG_1509_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_lascasuelas_IMG_1509_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Las Cazuelas chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Generous portions for your food dollar and certainly tasty, though with its rich sauce it can be a bit of a palate-overwhelming plate. The potatoes are a little underdone for my preference. The complementary chips and salsa will spoil you, though. (Julie) </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The first time we visited Las Cazuelas I was stunned that we could get two orders of chilaquiles and a pair of coffees for less than 10 bucks. I felt like we were ripping them off. The portion size is a little smaller than the gigantic platter it used to be, but the price hasn't changed. It's not the best chilaquiles in town, but at $3.95*, it's still a steal. (Ryan) <i>*Price is no longer $3.95, it is now $5.99</i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>La Familia</b> 3601 <span style="font-family: "arial" , "helvetica" , sans-serif;">W</span> William Cannon <span style="font-family: "arial" , "helvetica" , sans-serif;">Dr<span style="font-family: "arial" , "helvetica" , sans-serif;">, Ste</span></span> 900, Austin, TX 78745 (512) 892-1311</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquile_lafamilia_IMG_2715_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquile_lafamilia_IMG_2715_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">La Familia chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The chilaquiles with ranchero sauce at La Familia were mild, with giant chunks of tomato, garlic and onion. The verde version was solid. Both were topped with cheddar and jack cheese. This is a decent plate of chilaquiles in our zip code. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>La Fruta Feliz </b> 3124 Manor <span style="font-family: "arial" , "helvetica" , sans-serif;">Rd</span>, Austin, TX 78723 (512) 473-0037</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_lafrutafeliz_IMG_2304_lowres.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_lafrutafeliz_IMG_2304_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">La Fruta Feliz chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I remember exactly how I was feeling the first morning we stopped in at La Fruta Feliz. I was supremely hungover, but hopeful. I'd heard great things about the chivo, but was more excited for the chilaquiles. This was one of those cases though, as we were the only gringos in the joint, the cook decided to have a little fun at what he thought might be our expense. Slipping some habanero into the verde sauce burned every last cobweb out of my cluttered cabeza, which was exactly what I needed. When the cashier took my money at the register, he queried <i>"Were they hot enough for you?"</i> The cook to his left was grinning wide as the Rio Grande. I narrowed my eyes a bit and gave him half a smile. <i>"It was perfecto."</i> Subsequent orders of chilaquiles have still been delicious, but apparently <i>sin habanero</i> and not nearly as spicy as that first glorious visit. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Always unfussy, these chilaquiles – red or green – are terrific (though green is our go-to). Delightful, too, that the service here includes a bowl of chopped onions and fresh cilantro in addition to their hot sauce offerings. I'm not suggesting you should mess with a good thing, but having options here is cool. If coffee is not your cup of tea, this is the place to order an agua fresca. They have a wide selection – the sandia (watermelon) and fresa (strawberry) are particular favorites of ours. (Julie)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>La Michoacana Meat Market</b> 1917 <span style="font-family: "arial" , "helvetica" , sans-serif;">E</span> 7th <span style="font-family: "arial" , "helvetica" , sans-serif;">St</span>, Austin, TX 78702 (512) 473-8487</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_michoacana_IMG_1327_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_michoacana_IMG_1327_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">La Michoacana Meat Market chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">If you ever thought about learning a little Spanish, the most important words and phrases to know are related directly <i>to the ordering of breakfast</i>. Trust me. La Michoacana Meat Markets are scattered throughout Austin, and you can get a mean plate of chilaquiles for next to nothing. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">These are some beautiful chilaquiles, but I think I was focused on an even prettier plate of <i>sopes de desayuno</i> that day. (Julie)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>La Placita</b> 5310 <span style="font-family: "arial" , "helvetica" , sans-serif;">S</span> Pleasant Valley, Austin, TX 78744 (512) 628-0277</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_laplacita_IMG_2509_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_laplacita_IMG_2509_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">La Placita chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The totopos were emasculated by the sauce and covered in congealed cheese, but the beans were rich and porky and the eggs were nicely-fried. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Under certain circumstances, I can <i>appreciate</i> a slightly <i>porky</i> flavor in refritos. These were a bit much for me, personally. Don't get me started <i>again</i> about the goopy cheese. (Julie)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>La Tapatia </b> 13450 Research Blvd, Austin, TX 78750 (512) 219-5000</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_latapatia_DSC00449.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_latapatia_DSC00449.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;">La Tapatia chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We’ve never had a plate of chilaquiles like this, $5 or no. The red and green sauces were both excellent, but the totopos were just cut <i>raw</i> tortillas mixed with the salsa. Not fried, with no tooth at all. Too bad, because everything else was really <span style="font-family: "arial" , "helvetica" , sans-serif;">good</span>. (Ryan) </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Licha's Cantin</b><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>a</b> 1306 E 6th St, Austin, TX 78702 (512)<span style="font-family: "arial" , "helvetica" , sans-serif;"> 480-5960 <i>www.lichascantina.com</i></span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_lichas_DSC00421_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_lichas_DSC00421_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;">Licha's Cantina chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Licha’s Sunday brunch offers casserole-style chilaquiles verdes with verdes-soaked store-bought chips (El Milagro?) and a pair of eggs for $13. The sauce is herbal and flavorful, but not worth the price of admission. Roasted potatoes with guajillo aioli, refried black beans, plantains as sides are $4 each. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Los Chilaquiles</b> (CLOSED)</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_loschilaquiles.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_loschilaquiles.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Los Chilaquiles chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">If you name your restaurant Los Chilaquiles and your website says "No one makes chilaquiles like we do," you'd better do <i>los chilaquiles</i> very, very well. The dish is available with any sauce on their menu, and we tried out a tangy verdes, along with a really flavorful and nicely-spicy habanero that had both of our noses running. Served with mild beans and a little bolillo roll for sopping up any remaining sauce. If you're in the neighborhood, Los Chilaquiles is the place to go. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Los Huaraches</b> (CLOSED)</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_loshuaraches_IMG_2708_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_loshuaraches_IMG_2708_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Los Huaraches chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Los Huaraches has the distinction of serving us one of the <i>best</i> ranchero sauces we've eaten to date. Overall, a very good plate of chilaquiles, with soft potatoes in a similar sauce, well-executed eggs and lovely beans. The staff is super nice. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Los Jasmines Mexican Restaurant</b> 2463 Hwy 71 E, Austin, TX 78617 (512) 389-2810</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_jasmines_DSC00557_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_jasmines_DSC00557_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;">Los Jasmines Mexican Restaurant chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The red was described as a ranchero on the menu, but was a rich, enchilada-sauce style. Excellent totopos, but they could have used a little more sauce. The green was mild, tasty, but also not enough sauce. Over-easy eggs were perfectly cooked, and the plate was dressed well with raw onion and crema. Good beans, good potatoes, excellent fresh red table salsa. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Los Ja</b><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>smine</b><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>s Mexican Restaurant #2</b> (CLOSED)</span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_jasmines2_DSC00654_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_jasmines2_DSC00654_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;">Los Jasmines Mexican Restaurant #2 chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Formerly Juanita's, Los Ja<span style="font-family: "arial" , "helvetica" , sans-serif;">smines #2 puts out a<span style="font-family: "arial" , "helvetica" , sans-serif;">n identical plate of ch<span style="font-family: "arial" , "helvetica" , sans-serif;">i<span style="font-family: "arial" , "helvetica" , sans-serif;">laquiles as Jasmines #1 over on Hwy 71. Delic<span style="font-family: "arial" , "helvetica" , sans-serif;">ious, delicious twins. (Ryan)</span></span></span></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Los Pinos</b> 4919 Hudson Bend, Austin, TX 78734 (512) 266-3231</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_lospinos_IMG_2647_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_lospinos_IMG_2647_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Los Pinos chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Quite a drive for us, but the verde sauce was bright and ridiculously good. If Los Pinos were closer to the 78745, we'd visit far more often. (Ryan)</span>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Maudie's Hacienda</b> 9911 Brodie <span style="font-family: "arial" , "helvetica" , sans-serif;">Ln</span>, Austin, TX 78748 (512) 280-8700</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_maudies_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_maudies_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Maudie's Hacienda chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">An overly-salty, cheesy, runny-sauced debacle. One visit was one too many. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Since they only offer one variety of chilaquiles, I ordered something else this particular day. Thank goodness. (Julie)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Maria's Taco Xpress</b> 2529 <span style="font-family: "arial" , "helvetica" , sans-serif;">S</span> Lamar Blvd, Austin, TX 78704 (512) 444-0261 <i>www.tacoxpress.com</i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_marias.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_marias.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Maria's Taco Xpress chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sundays at Maria's are packed, with the weekly Gospel Brunch (aka Hippie Church) playing out to the masses eating their queso and Rachael Ray's "Favorite" Miga Taco. Both red and green chilaquiles were good, but not exceptional. The guacamole is a great <i>rico</i> touch that you don't see on most $6.99 chilaquiles plates, and the single egg was nicely-cooked. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Mariscos Los Jarochos</b> 9200 N Lamar<span style="font-family: "arial" , "helvetica" , sans-serif;">, Ste 1<span style="font-family: "arial" , "helvetica" , sans-serif;">00, </span>Austin, TX 78753 (512) 339-3022</span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_mariscoslosjarochos_DSC00473.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_mariscoslosjarochos_DSC00473.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;">Mariscos Los Jarochos chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Lemony, almost sweet verdes, and a very mild, light orange rojos. Big pieces of onion in both sauces, and very nice totopos, but neither of these plates was really doing it for us. $10 plates with eggs. The coffee was decent and the table salsa was superb. I also had a very nice octopus ceviche tostada. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Mary's Tacos </b> (CLOSED) </span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_marystacos_DSC00485_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_marystacos_DSC00485_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;">Mary's Tacos chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Boring. Sloppy. Nothing else notable about these chilaquiles. On to the next… (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Mi Cabana</b> 4118 S IH35, Austin, TX 78745 (512) 792-9300</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_micabana_DSC00623_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_micabana_DSC00623_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;">Mi Cabana chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The menu described <i>chilaquiles al gusto!</i> so I had high hopes for this Mexican joint in a former IHOP. Then I learned that al gusto means <i>to taste</i>, not with great gusto! The entire interaction was in Spanish, so it helps to know enough Español to order breakfast. If you don’t, pointing at menu items works. The verdes was thick, spicy and had a good hit of cilantro with a smattering of melty cheese. Two eggs, one slightly overcooked and one just slightly under. Good beans and potatoes, but the totopos were quartered corn tortillas, which made them unwieldy on the fork and they didn’t hold up well to the sturdy sauce. The red was an acceptable ranchero with large chunks of peppers and onions. Decent coffee. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Mi Ranchito</b> 1105 Farm to Market 1626, Manchaca, TX 78652 (512) 292-8107</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_miranchito_IMG_2462_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_miranchito_IMG_2462_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Mi Ranchito chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This little Mexican joint where Manchaca Road dead ends at FM1626 is an out-of-the-way, hole-in-the-wall kind of place you want to become a regular at. Everything was fresh and hot, but the chilaquiles were soggy and tasted like straight-up enchilada sauce. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The totopos here were <i>super thin</i> and just couldn't stand up to the sauce treatment. The plate looks so honestly composed, I keep thinking that with a few tweaks<i> they have so much potential...</i> (Julie)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Mr. Natural</b> 2414-A <span style="font-family: "arial" , "helvetica" , sans-serif;">S</span> Lamar, Austin, TX 78704 (512) 916-9223</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_mrnatural_IMG_1205_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_mrnatural_IMG_1205_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Mr. Natural chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Mr. Natural offers a decent plate of chilaquiles, but the consistency varies depending on the restaurant location and who's preparing your food that day. The first time we visited was fantastic. Every other time was hit or miss, with completely different preparation and plating. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">You might be gambling a bit with the chilaquiles, but for a heavenly head-clearing <i>agua fresca</i> you can do no better than their pineapple-spinach. (Julie)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ñoños Tacos</b> 102 W Powell Ln, Austin, TX 787<span style="font-family: "arial" , "helvetica" , sans-serif;">53 (512) 550-8984</span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_nonos_DSC00170_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_nonos_DSC00170_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;">Ñoños Tacos chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">While set up for to-go orders, there’s a little bar to sit at and eat your styrofoam container of chilaquiles rojos. The totopos were freshly-fried, though a little steamed from being <span style="font-family: "arial" , "helvetica" , sans-serif;">closed up</span> in the take out container. Nice red sauce, good beans. (Ryan)</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Polvo's</b> 2004 <span style="font-family: "arial" , "helvetica" , sans-serif;">S</span> 1st <span style="font-family: "arial" , "helvetica" , sans-serif;">St</span>, Austin, TX 78704 (512) 441-5446</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_polvos_IMG_1785_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_polvos_IMG_1785_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Polvo's chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We visited Polvo's for breakfast after hearing some good things, but were a little put off by their chilaquiles. Everything on the plate was swimming in an unappealing light brownish-red liquid. The only thing on the plate that had any tooth to it was the black beans. (Ryan</span><span style="font-family: "arial" , "helvetica" , sans-serif;">)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ramos Tex-Mex Restaurant #3</b> 14611 N Mopac Expy, Ste 10<span style="font-family: "arial" , "helvetica" , sans-serif;">3, Austin, TX 78728 (512)<span style="font-family: "arial" , "helvetica" , sans-serif;"> 246-0727</span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_ramos_DSC00595_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_ramos_DSC00595_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;">Ramos Tex-Mex Restaurant chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Ramos Tex-Mex Restaurant serves breakfast all day, from 7 am to 9 pm Monday through Friday, 8 am to 9 pm Saturday, and 8 am to 3 pm on Sunday. There was no menu hint of a sauce preference, but the server said <i>“I think they’re… green?”</i> The verdes turned out to be very nice, with excellent totopos that stayed just crisp enough and just soft enough throughout the entire plate. Nicely-cooked eggs and delicious beans. The potatoes could have used a little crisp, though they were nicely-seasoned. Bonus points for a fantastic bean and cheese taco on homemade flour tortilla. <i>Respect</i>. (Ryan)</span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Russell's Bistro</b> (CLOSED)</span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_russells_DSC00637_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_russells_DSC00637_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;">Russell's Bistro chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Store-bought chips topped with what was described as chicken enchilada sauce<span style="font-family: "arial" , "helvetica" , sans-serif;"> that<span style="font-family: "arial" , "helvetica" , sans-serif;"> wa<span style="font-family: "arial" , "helvetica" , sans-serif;">s</span></span></span> <span style="font-family: "arial" , "helvetica" , sans-serif;">t</span>hick, as though a can of condensed cream of chicken soup was blended with a can of Ro*Tel. Green chiles, a snazzy drizzle of crema, a few slices of avocado and a ring of three over-easy eggs on top, result<span style="font-family: "arial" , "helvetica" , sans-serif;">ed</span> in a dish more like nachoquiles than chilaquiles. As an overall plate, if you got a perfect bite, it was a nice King Ranch chicken casserole, just not the chilaquiles we normally look for. Excellent coffee, excellent service. Julie had a great eggs benedict. Walk down the block to Kerbey Lane for a better chilaquiles plate. <span style="font-family: "arial" , "helvetica" , sans-serif;">(Ryan)</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Salt and Time</b> 1912 E 7th St, Austin, <span style="font-family: "arial" , "helvetica" , sans-serif;">TX 78702 (512)524-1383 <i><span style="font-family: "arial" , "helvetica" , sans-serif;">www.saltandtime.com</span><span style="font-family: "arial" , "helvetica" , sans-serif;"></span></i></span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_saltandtime_DSC00265_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_saltandtime_DSC00265_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;">Salt and Time chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Austin’s premiere salumeria and meat market brings exceptional quality and farmer-friendly food to challenge, entertain and ultimately expand your palate. Their brunch menu is ever-changing, and they don’t always offer chilaquiles. When they do, you will be treated to a thick, deep and rich, chile pequin-spiced rojo that leaves a lingering heat on the tongue. The totopos are thick and properly fried in suet, giving the dish a meatiness that is hard to initially place. The eggs are beautifully cooked, and the plate is finished with creme freche and thin slices of black radish. The potatoes are well-seasoned. Beware the black blood of the gods, though. Salt and Time’s “hot coffee” option, at least on our visit, was cold-brewed coffee muddled with warm water, resulting in a tepid, tea-like beverage that was neither hot, nor coffee. (Ryan)</span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span> </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>San Juanita Tacos</b> 4406 <span style="font-family: "arial" , "helvetica" , sans-serif;">S</span> Congress Avenue, Austin, TX 78745 (512) 443-9308 <i>www.sanjuanitastacos.com</i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_sanjuanitatacos_IMG_2640_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_sanjuanitatacos_IMG_2640_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">San Juanita Tacos chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">San Juanita offered up a spicy verde with thick totopos and very nice beans. A solid and serviceable chilaquiles plate that I would eat again. (Ryan) </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Santa Catarina</b> 1310 Ranch Road 620 S, Lakeway, TX 78734 (512) 300-0946 <i>www.santacatarinarestaurant.com</i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_santacatarina_IMG_2688_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_santacatarina_IMG_2688_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Santa Catarina chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The chilaquiles at Santa Catarina are a thick, heavy (almost too heavy) version with a very spicy <i>paste-like</i> verde sauce. Good totopos, perfectly-cooked eggs. The drizzle of crema and addition of some finely-chopped onion helped cut through the rich sauce. Good coffee, and a really pretty fruit plate. (Ryan) </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Sazón</b> 1816 <span style="font-family: "arial" , "helvetica" , sans-serif;">S</span> Lamar, Austin, TX 78704 (512)<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span>326-4395 <i>www.sazonaustin.com</i></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_sazon_IMG_2366_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_sazon_IMG_2366_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Sazon chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Solid chilaquiles with the option for your choice of any menu sauces – including mole. Nicely done.<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span>(Ryan</span><span style="font-family: "arial" , "helvetica" , sans-serif;">)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Se<span style="font-family: "arial" , "helvetica" , sans-serif;">ñ</span>or Buddy's </b>(CLOSED)</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_senorbuddys_IMG_1273_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_senorbuddys_IMG_1273_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Señor Buddy's chilaquiles. © Ryan Schierling</span></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Who knew we'd find the holy grail of chilaquiles in the back of a gas station off Highway 290? This Curra's Grill (see also below) outpost was one of the first stops on this crazy quest, and they set the bar high with an impossibly-fresh plate – made before your very ojos and handed to you across the counter of the open kitchen moments after the onion and cilantro garnish hit the hot huevos. The sauce is a delicious mixture of verde and chipotle, the tortillas are cut and fried the instant you place your order, and the beans are a minor morning miracle with just a dusting of queso fresco. (Ryan)</span></span><br />
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Notice that there are no potatoes? And the absence of sour cream? You know you've got a winner when they're so good you don't even miss those little extras. Perfect every single time. (Julie)</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Serrano's Tex </b><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Mex (Mopac)</b> 5030 Hwy 290 W, Austin, TX 78735 (512) 891-7592 <i>www.serranos.com</i></span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_serranos_DSC00647_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_serranos_DSC00647_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;">Serrano's chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Breakfast is served daily, but you’ll have to hit Serrano’s on a Saturday or Sunday between 9 am and 2 pm for “Weekend” breakfast, which includes chilaquiles on an expanded menu. You’ll get migas chips, the same fire-roasted green chile sauce used for enchiladas, and more dry chicken than softened chips. No cilantro or red onions as advertised. Standalone, the sauce was very nice, but the chips received a dressing, not a simmering. Julie ordered hers without chicken, but still received a plate con carne. On the second try, it’s like the kitchen didn’t know what to do with just tortilla strips and sauce. Eggs are an extra buck apiece, making for $11 chilaquiles. Good beans, good potatoes, mild coffee. Very nice service. (Ryan)</span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Sierra's Mexican Food</b> <span style="font-family: "arial" , "helvetica" , sans-serif;">100 E Spring St</span>, G<span style="font-family: "arial" , "helvetica" , sans-serif;">eorgetown, TX 786<span style="font-family: "arial" , "helvetica" , sans-serif;">26</span> (512) 863-8644</span></span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_sierras_DSC00558_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_sierras_DSC00558_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;">Sierra's Mexican Food chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Sierra’s is out on the fringes. Our chilaquiles search sometimes takes us north, south, east and west of Austin proper, and this Georgetown breakfast was proper. No red sauce the day we were there, but the verdes was a nice, even-keel sauce with a light herbaceous flavor and slow, back-end heat. Nicely done red and white skin-on potatoes. Great beans, decent enough coffee. (Ryan)</span> </span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Super Burrito</b> (VARIOUS LOCATIONS. CHILAQUILES NO LONGER AVAILABLE.) </span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_superburrito_IMG_0590_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_superburrito_IMG_0590_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Super Burrito chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Disqualified because I'm not sure how these get to be called chilaquiles, but they <i>are</i> pretty tasty. With their store-bought chips, loose refritos and cheddar cheese, I've dubbed these <i>"nachoquiles"</i> – and I totally recommend them. Just don't place your order expecting anything resembling proper chilaquiles. (Julie) </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I was more drawn to/repulsed by the prospect of a giant burrito filled with carne asada, french fries, guacamole, pico de gallo and sour cream. I know what I'm getting next time we go to Super Burrito, and it's not the "nachoquiles." </span><span style="font-family: "arial" , "helvetica" , sans-serif;">(Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Takoba</b> (TEMPORARILY CLOSED?)</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_takoba_IMG_2515_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_takoba_IMG_2515_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Takoba chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The standard menu offering is rojos. It's a heavy ensemble, spicy red with <i>mas chiles</i> that after a few bites was begging for some sour cream or crema to balance it out. Even making it only part of the way through this plate, I still felt like I needed either a good nap or a long walk afterward. (Julie) </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A pretty, simple preparation with some potatoes and grilled onions on the side, Takoba's chilaquiles are a fiery, feisty fast-breaker with various, visible chunks of chiles in the sauce. Almost a little <i>too</i> hot for us on this particular visit. Worth a revisit. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Tamale House East</b> 1707 <span style="font-family: "arial" , "helvetica" , sans-serif;">E</span> 6th <span style="font-family: "arial" , "helvetica" , sans-serif;">St</span>, Austin, TX 78702 (512) 495-9504</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_tamalehouse_IMG_2567_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_tamalehouse_IMG_2567_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Tamale House East chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tamale House earned themselves a reputation in Austin for delicious, ridiculously cheap breakfast tacos. They are not known the world over for their chilaquiles, and there is a reason for that. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Notable only for the unique addition of styrofoam and floppy french fries. (Julie)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Taqueria Arandas (Stassney)</b> 2038 W Stassney Ln, Austin, <span style="font-family: "arial" , "helvetica" , sans-serif;">TX 78745 (512) 448-4771 <i>www.taqueriasarandas.com</i></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_arandas_DSC00645_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_arandas_DSC00645_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;">Taqueria Arandas chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Very bright, fresh and tangy green. Red was well-seasoned, but looked a little like their table salsa. This plate had loads of melty cheese, a perfectly-steamed over-easy egg, sour cream and fabulous beans. Coffee was a little weak this particular morning, but overall a very nice plate if you dig the melty cheeses. (Ryan)</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Taqueria Chapal</b><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>a <span style="font-family: "arial" , "helvetica" , sans-serif;">#3</span></b> <span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">61<span style="font-family: "arial" , "helvetica" , sans-serif;">16 W Hwy 290, Aus<span style="font-family: "arial" , "helvetica" , sans-serif;">tin<span style="font-family: "arial" , "helvetica" , sans-serif;">, TX 78735 (512) 892-3871</span></span></span> <i>www.restaurantchapala.com</i></span></span></span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_chapala3_IMG_2769.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_chapala3_IMG_2769.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;">Taqueria Chapala chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Chapala’s chilaquiles rojos used the same table salsa, but with large pieces of onion cooked in. Crowned with melty white <span style="font-family: "arial" , "helvetica" , sans-serif;">cheese</span>, the green sauce was punchy, with a big bright cilantro flavor and large chunks of onion. Served with sour cream and nicely-cooked over-easy eggs. Mild beans. (<span style="font-family: "arial" , "helvetica" , sans-serif;">Ryan<span style="font-family: "arial" , "helvetica" , sans-serif;">)</span></span></span> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Taquerias Arandinas</b> 700 <span style="font-family: "arial" , "helvetica" , sans-serif;">W</span> William Cannon <span style="font-family: "arial" , "helvetica" , sans-serif;">Dr</span>, Austin, TX 78745 (512) 693-0206</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_arandinas_IMG_1313_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_arandinas_IMG_1313_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Taquerias Arandinas chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">You have to have a steady hand and a very high tolerance for gloppy cheese to get through a plate of these – red or green. (Julie)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Taqueria Don Ch</b><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>uy </b> (CLOSED) </span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_donchuys_DSC00406_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_donchuys_DSC00406_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;">Taqueria Don Chuy chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Don Chuy served us a thick, chunky verdes that was nice and spicy with melty cheese. Julie had a deep, rich red that had a smoked flavor <span style="font-family: "arial" , "helvetica" , sans-serif;">–</span> <span style="font-family: "arial" , "helvetica" , sans-serif;">surprisingly</span> not <i>chipotle</i> <span style="font-family: "arial" , "helvetica" , sans-serif;">–</span> with queso fresco. Excellent totopos, nice beans. Potatoes and coffee were fair to middlin’. (Ryan)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Taqu</b><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>eria Guadalajara</b> 9207 N Lamar, Austin, TX 78753 (512) 832-6560</span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_guadalajara_DSC00239_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_guadalajara_DSC00239_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;">Taqueria Guadalajara chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Both red and green chilaquiles had nice depth and body. The verdes version was spicier, but the red was a nice chile and tomato-based with great flavor. Perfectly-cooked eggs, mild beans. Don’t even bother with the rice. Table salsas were some of the better we’ve had, with a delicious habanero sauce that we couldn’t stop eating. Bonus points for pina agua fresca. (Ryan<span style="font-family: "arial" , "helvetica" , sans-serif;">)</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Taqueria La Escondida #3</b> 1333 <span style="font-family: "arial" , "helvetica" , sans-serif;">W</span> Ben White Blvd., Austin, TX 78704 (512) 707-1688</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_laescondida3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_laescondida3.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Taqueria La Escondida #3 chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Not all Taqueria La Escondido restaurants are created equal, and the #3 version of chilaquiles pales in comparison to the #2 version out on highway 290 <i>(see top 10 chilaquiles, above)</i>. Filling, but forgettable. (Ryan)</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Taqueria Los Jaliscienses</b> 1815 <span style="font-family: "arial" , "helvetica" , sans-serif;">W</span> Ben White Blvd, Austin, TX 78704 (512) 445-4866</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_taquerialosjal_IMG_2634_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_taquerialosjal_IMG_2634_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Taqueria Los Jaliscienses chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Both red and green were sad plates, with goopy cheese and quick-fried eggs. The coffee was <i>no bueno</i>. (Ryan)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Taqueria Los Jaliscienses </b>6201 US 290, Austin, TX 78723 (512) 452-3332 </span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_losjalinscienses_IMG_2645_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_losjalinscienses_IMG_2645_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Taqueria Los Jaliscienses chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A little better than their south location off of Ben White, but still not that satisfying a plate – unremarkable, unmemorable. (Ryan)</span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b></span><br />
<b style="font-family: Arial, Helvetica, sans-serif;">Tekila's</b><span style="font-family: "arial" , "helvetica" , sans-serif;"> (CLOSED)</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_tekilas_IMG_2716_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_tekilas_IMG_2716_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Tekila's chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tekila's had a good chilaquiles ranchero with chunks of onions and peppers. The verdes was bright and fresh, but the eggs had an <i>off</i> taste that stayed with me for hours. A little too much goopy cheese and overly-spiced beans. (Ryan)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">I thought the verde sauce was pretty tasty, but the balance of the dish overall didn't win me over enough to recommend it or warrant a return visit. (Julie)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Tex-Mex Joe's</b> 7600 <span style="font-family: "arial" , "helvetica" , sans-serif;">N</span> Lamar, <span style="font-family: "arial" , "helvetica" , sans-serif;">Ste</span> F, Austin, TX 78752 (512) 371-3625 <i>www.tex-mex-joes-n-lamar.com</i></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_texmexjoes.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_texmexjoes.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Tex-Mex Joe's chilaquiles. © Ryan Schierling</span></td></tr>
</tbody></table>
<span style="font-family: "arial" , "helvetica" , sans-serif;">The tomatillo sauce at Tex-Mex Joe's is fresh and vibrant, but a little one-note with no noticeable heat. There are also chilaquiles with guajillo sauce described on the menu, but this sauce was unfortunately not available on our visit. The almost spare-looking plate might have been respectable for the $6.99 price tag, but adding two eggs made it a penny shy of nine bucks. Good coffee and nice service, not so great value. (Ryan)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Tortilleria Krystal</b> 1033 E Howard <span style="font-family: "arial" , "helvetica" , sans-serif;">Ln</span>, Unit C, Austin, TX 78753 (512) 252-7750</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_krystal.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_krystal.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Tortilleria Krystal chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Excellent tortillas undermined by too little sauce and too much cheese. Eggs <i>"over easy"</i> did not translate well, and what I received was dry and scrambled within an inch of its life. I now know to order <i>"huevos estrellados tiernes." </i>(Ryan)</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Trudy's South Star</b> 901 Little Texas <span style="font-family: "arial" , "helvetica" , sans-serif;">Ln</span>, Austin, TX 78745 (512) 326-9899</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_trudys_IMG_2706_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_trudys_IMG_2706_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Trudy's South Star chilaquiles. © Ryan Schierling</span></td></tr>
</tbody></table>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Probably more well-known for their migas and Mexican martinis than anything else, the chilaquiles were underwhelming. The sauce is described as a spicy, roasted tomato jalapeño version, but was mild and bland to the point of boring. Thickly-cheesy. (Ryan)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Tyson's Tacos</b> 4905 Airport Blvd, Austin, TX 78751 (512) 451-3326</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_tysonstacos.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_tysonstacos.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Tyson's Tacos chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We'd heard great things about Tyson's Tacos, a little stand off Airport Boulevard, and were excited to see chilaquiles on the Sunday brunch menu. While every taco we tried was fresh and flavorful, the chilaquiles looked like someone in the kitchen poured the butt-end of a bag of broken tortilla chips on a plate, unceremoniously dumped all the leftover salsa bowls from previous customers on top of the chip shards and shoved it under a broiler. A sad, disappointing plate. Stick to the tacos and you'll be just fine. (Ryan)</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Vallarta Mexican Restaurant</b> 6628 S Congress Ave, Austin,<span style="font-family: "arial" , "helvetica" , sans-serif;"> TX 78745 (512) 462-2515</span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_vallarta_DSC00441_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_vallarta_DSC00441_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;">Vallarta Mexican Restaurant chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A few doors down from our favorite <i>El Torito</i>, we felt like we were cheating on Anna Salinas when we stopped in for chilaquiles. Both red and green are very good. The red was nuanced, and full of flavor, while the green was exceptionally bright and fresh… almost bracingly so. Queso fresco topped the dish, perfectly-cooked eggs, nice beans and the potatoes were good. Coffee was forgettable. (Ryan)</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Vazquez Restaurant</b> 915 <span style="font-family: "arial" , "helvetica" , sans-serif;">E</span> Braker <span style="font-family: "arial" , "helvetica" , sans-serif;">Ln</span>, Austin, TX 78753 (512) 837-2753</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_vazquez_IMG_2542_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_vazquez_IMG_2542_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Vazquez Restaurant chilaquiles. © Ryan Schierling</span></td></tr>
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<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">A nice, traditional rendition of chilaquiles at Vazquez Restaurant with no fuss, no muss, just the basics. The sauce was spicy enough that a little crema would have been a nice foil. (Ryan)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">This was another verde-added ranchero-style sauce with a serious kick. I love spicy, but after a point it starts to weigh on you. Excellent beans. (Julie)</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Veracruz All Natural #1</b> 9003 Waterford Centre Blvd, Ste 180, Austin, TX 78758 (512) 363-5917 <i>www.veracruztacos.com</i></span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_veracruz.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_veracruz.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Veracruz All Natural chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>(Note:
Veracruz All Natural is no longer serving chilaquiles or Sunday brunch
menu at trailers. Brick and mortar location does. Address updated.)</i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Just
when I thought Julie and I had closed the book on chilaquiles in
Austin, Reyna Vasquez – owner of Veracruz All Natural – dropped a
first-class, stunningly-good breakfast beso on us.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">We
had already tried a few times to get ahold of these rarified
chilaquiles. The first Sunday we stopped by, the trailer was closed for
repairs. I called the following week to find that the special brunch
menu was served only on the first Sunday of each month – essentially
making these the most elusive of all chilaquiles in Austin, offered only
12 times a year.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">I
had a feeling they were going to be pretty good, but I had no idea just
how good. At one point, Julie took a perfectly-proportioned bite and
simply started laughing. She had no words, only a giddy roll of the eyes
and a slight swoon. My reaction was incredulous silence, stunned
disbelief, and an immediate clearing of my calendar for all following
first Sundays of the month.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Both
rojos y verdes are offered, plated (yes, actual plates out of a
trailer) with your choice of charro, black, or refried black beans, and
fried plantains. The chilaquiles verdes were as ideal as they get –
fresh totopos with perfect tooth under a sauce so natural, bright and
right, with just the slightest heat. Under the over-easy eggs were a few
slivers of raw white onion and a dusting of hard-grated cheese. The red
version was more mild and subtle, a little delicate, but refined and
ridicously-satisfying. There were none of the overly-heavy,
thickly-spiced, tomato-chile flavors we'd seen on so many plates of
chilaquiles rojos before. Refried black beans (flawlessly seasoned) and
sweet, crispy-edged, creamy-interior fried plantains finished the
plate. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Texas Coffee Roasters provided the café and the sandia agua fresca was amazing. (Ryan)</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>V</b><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>ivo Austin</b><span style="font-family: "arial" , "helvetica" , sans-serif;"> 6406 N IH35, Ste 2343<span style="font-family: "arial" , "helvetica" , sans-serif;">, Austin, TX 78752 (51<span style="font-family: "arial" , "helvetica" , sans-serif;">2) 407-8302 <i><span style="font-family: "arial" , "helvetica" , sans-serif;">www.vivoaustin.com</span><span style="font-family: "arial" , "helvetica" , sans-serif;"></span></i></span></span></span></span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_vivo_DSC00632_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_vivo_DSC00632_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;">Vivo Austin chilaquiles. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Vivo’s chilaquiles are verdes only, and that green is a very acidic, limey beast that is herbaceous and almost a little heavy. Much like a Mexican pesto, which would have been best friends with some crema and onion to balance things out. The beans were great, the potatoes were nicely<span style="font-family: "arial" , "helvetica" , sans-serif;">-</span>fried but underseasoned. Homemade corn tortillas were great, and the guajillo table salsa with roasty black flecks in it was <i>stellar</i>. Recommended. (Ryan)</span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b> </b></span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Zocalo Cafe</b> 1110 <span style="font-family: "arial" , "helvetica" , sans-serif;">W</span> Lynn <span style="font-family: "arial" , "helvetica" , sans-serif;">St</span>, Austin, TX 78703 (512) 472-8226</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_zocalo_IMG_2545_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_zocalo_IMG_2545_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Zocalo Cafe chilaquiles. © Ryan Schierling</span></td></tr>
</tbody></table>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Ignore the colorful bell pepper and potato ensemble and you've got a pretty tasty, if slightly unconventional, chilaquiles "stack" served over whole black beans. (Julie)</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Bonus chilaquiles:</b></span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Señor Moose Cafe</b> 5242 Leary <span style="font-family: "arial" , "helvetica" , sans-serif;">Ave</span> NW, </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Seattle, WA 98107 (206) 704-5568</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_senormoose_IMG_2557_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_senormoose_IMG_2557_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Señor Moose Cafe chilaquiles. © Ryan Schierling</span></td></tr>
</tbody></table>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Chilaquiles, for us, originated here, at a tidy, tiny little joint in a historically Scandanavian neighborhood in Seattle. They didn't even begin as a Mexican restaurant. It took nine months of the owner missing <i>comida tipica</i>, before Moose Cafe became Señor Moose Cafe, serving cooking straight out of central plateau Mexico's fondas and backroom kitchens. Their chilaquiles are rock solid, and a benchmark that has informed and shaped our opinions of every plate of chilaquiles after. If you're ever in Seattle, stop at the Moose. You will not be disappointed. </span></div>
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<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D5025608239387967855%23editor%2Ftarget%3Dpost%3BpostID%3D7736343289817337894%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D41%3Bsrc%3Dlink&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252Fryanschierling.com%252Fchilaquiles_65up_lowres.jpg%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 32px; opacity: 0.85; position: absolute; top: 24px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D5025608239387967855%23editor%2Ftarget%3Dpost%3BpostID%3D7736343289817337894%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D41%3Bsrc%3Dlink&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252Fryanschierling.com%252Fchilaquiles_65up_lowres.jpg%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 32px; opacity: 0.85; position: absolute; top: 24px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D5025608239387967855%23editor%2Ftarget%3Dpost%3BpostID%3D7736343289817337894%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D41%3Bsrc%3Dlink&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252Fryanschierling.com%252Fchilaquiles_65up_lowres.jpg%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 32px; opacity: 0.85; position: absolute; top: 24px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D5025608239387967855%23editor%2Ftarget%3Dpost%3BpostID%3D7736343289817337894%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D41%3Bsrc%3Dlink&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252Fryanschierling.com%252Fchilaquiles_65up_lowres.jpg%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 32px; opacity: 0.85; position: absolute; top: 24px; width: 40px; z-index: 8675309;"></a>Ryanhttp://www.blogger.com/profile/07391749137311792860noreply@blogger.com9tag:blogger.com,1999:blog-5025608239387967855.post-3543931050021568952016-02-23T21:16:00.000-06:002016-02-23T21:16:31.818-06:00Lemon-lentil soup with mustard greens<div dir="ltr" id="yiv6494702222yui_3_16_0_1_1421981739658_6840">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://ryanschierling.com/lentilstew_RYN_7996_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/lentilstew_RYN_7996_lowres.jpg" height="747" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Lemon-lentil soup with <span style="font-family: "arial" , "helvetica" , sans-serif;">mustard greens</span></span>. © Ryan Schierling</span></td></tr>
</tbody></table>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span id="yui_3_16_0_1_1448835501461_2864">Ryan asked me an int<span style="font-family: "arial" , "helvetica" , sans-serif;">eresting question<span style="font-family: "arial" , "helvetica" , sans-serif;"> this week<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">,</span> <i>"W</i></span><i>hat are your </i><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>three favorite soups </i><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>that we make</i><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>?"</i> That's a<span style="font-family: "arial" , "helvetica" , sans-serif;"> tough question because <span style="font-family: "arial" , "helvetica" , sans-serif;">Ryan <span style="font-family: "arial" , "helvetica" , sans-serif;">has a knack for making</span> soup <span style="font-family: "arial" , "helvetica" , sans-serif;">out of virtually anythi<span style="font-family: "arial" , "helvetica" , sans-serif;">ng<span style="font-family: "arial" , "helvetica" , sans-serif;">, and there are ple<span style="font-family: "arial" , "helvetica" , sans-serif;">n<span style="font-family: "arial" , "helvetica" , sans-serif;">ty of deli<span style="font-family: "arial" , "helvetica" , sans-serif;">cious on<span style="font-family: "arial" , "helvetica" , sans-serif;">e-offs that neve<span style="font-family: "arial" , "helvetica" , sans-serif;">r<span style="font-family: "arial" , "helvetica" , sans-serif;"> make it to th<span style="font-family: "arial" , "helvetica" , sans-serif;">e <span style="font-family: "arial" , "helvetica" , sans-serif;">blo<span style="font-family: "arial" , "helvetica" , sans-serif;">g or <span style="font-family: "arial" , "helvetica" , sans-serif;">get repeated. To him, just about <span style="font-family: "arial" , "helvetica" , sans-serif;">every soup<span style="font-family: "arial" , "helvetica" , sans-serif;"> created on the first go-rou<span style="font-family: "arial" , "helvetica" , sans-serif;">nd is<span style="font-family: "arial" , "helvetica" , sans-serif;"> a</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> </span>"throw-together" recipe. <span style="font-family: "arial" , "helvetica" , sans-serif;">Kn<span style="font-family: "arial" , "helvetica" , sans-serif;">owing this, I have learned that if I really like something and <span style="font-family: "arial" , "helvetica" , sans-serif;">want to see i<span style="font-family: "arial" , "helvetica" , sans-serif;">t in <span style="font-family: "arial" , "helvetica" , sans-serif;">regular ro<span style="font-family: "arial" , "helvetica" , sans-serif;">tation, I cannot rely on h<span style="font-family: "arial" , "helvetica" , sans-serif;">im to<span style="font-family: "arial" , "helvetica" , sans-serif;"> <span style="font-family: "arial" , "helvetica" , sans-serif;">write it down or r</span></span>emember what he did <span style="font-family: "arial" , "helvetica" , sans-serif;">– I <span style="font-family: "arial" , "helvetica" , sans-serif;">must</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> take it <span style="font-family: "arial" , "helvetica" , sans-serif;">upon myself to <span style="font-family: "arial" , "helvetica" , sans-serif;">tr<span style="font-family: "arial" , "helvetica" , sans-serif;">anscribe </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;">it <i>immediately</i>.</span></span></span></span></span></span></span></span></span></span></span></span><span id="yui_3_16_0_1_1448835501461_2864"> </span></span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span id="yui_3_16_0_1_1448835501461_2864"><span style="font-family: "arial" , "helvetica" , sans-serif;">Th<span style="font-family: "arial" , "helvetica" , sans-serif;">is was the <span style="font-family: "arial" , "helvetica" , sans-serif;">case<span style="font-family: "arial" , "helvetica" , sans-serif;"> f<span style="font-family: "arial" , "helvetica" , sans-serif;">or me last <span style="font-family: "arial" , "helvetica" , sans-serif;">Fall when</span></span></span></span></span></span> I <strike>kinda</strike> totally went nuts for this lentil <span style="font-family: "arial" , "helvetica" , sans-serif;">soup<span style="font-family: "arial" , "helvetica" , sans-serif;">. </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;">I<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif;">like lentils<span style="font-family: "arial" , "helvetica" , sans-serif;"> <span style="font-family: "arial" , "helvetica" , sans-serif;">–</span> in spite of th<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">e terrible</span> "lentil loaf"<span style="font-family: "arial" , "helvetica" , sans-serif;"> <span style="font-family: "arial" , "helvetica" , sans-serif;">I was fed as a ki<span style="font-family: "arial" , "helvetica" , sans-serif;">d <i>(sorry </i><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Mom!)</i> <span style="font-family: "arial" , "helvetica" , sans-serif;">–</span></span></span></span></span></span></span></span> but gener<span style="font-family: "arial" , "helvetica" , sans-serif;">ally don<span style="font-family: "arial" , "helvetica" , sans-serif;">'t <span style="font-family: "arial" , "helvetica" , sans-serif;">g<span style="font-family: "arial" , "helvetica" , sans-serif;">et eff<span style="font-family: "arial" , "helvetica" , sans-serif;">usive</span></span></span> for them <span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">in this way</span></span></span></span></span></span>. <span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">I</span></span> <span style="font-family: "arial" , "helvetica" , sans-serif;">was <span style="font-family: "arial" , "helvetica" , sans-serif;">putting this rec<span style="font-family: "arial" , "helvetica" , sans-serif;">ipe <span style="font-family: "arial" , "helvetica" , sans-serif;">to paper</span></span></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"> <span style="font-family: "arial" , "helvetica" , sans-serif;">before the dishes were cleared<span style="font-family: "arial" , "helvetica" , sans-serif;">, and </span></span></span>then made it again myself a <span style="font-family: "arial" , "helvetica" , sans-serif;">week later</span>. </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span id="yui_3_16_0_1_1448835501461_2864"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">After t<span style="font-family: "arial" , "helvetica" , sans-serif;">hat <span style="font-family: "arial" , "helvetica" , sans-serif;">I went a <span style="font-family: "arial" , "helvetica" , sans-serif;">bit off the rails and</span></span> started sending </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;">the rec<span style="font-family: "arial" , "helvetica" , sans-serif;">ipe in </span></span></span></span><i>unsolicited</i> emails to friends and fami<span style="font-family: "arial" , "helvetica" , sans-serif;">ly mem<span style="font-family: "arial" , "helvetica" , sans-serif;">ber<span style="font-family: "arial" , "helvetica" , sans-serif;">s because... <i><span style="font-family: "arial" , "helvetica" , sans-serif;">"OMG </span></i></span></span></span></span><span id="yui_3_16_0_1_1448835501461_2864"><i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">thes<span style="font-family: "arial" , "helvetica" , sans-serif;">e plain old <span style="font-family: "arial" , "helvetica" , sans-serif;">cheap <span style="font-family: "arial" , "helvetica" , sans-serif;">brown lentils</span></span></span></span></span></span></span></span> ar<span style="font-family: "arial" , "helvetica" , sans-serif;">e amazing and this <span style="font-family: "arial" , "helvetica" , sans-serif;">soup is <span style="font-family: "arial" , "helvetica" , sans-serif;">so <span style="font-family: "arial" , "helvetica" , sans-serif;">fiber-rich and good for you...!"</span></span></span></span></span></i></span></span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Alright, o</span>n <span style="font-family: "arial" , "helvetica" , sans-serif;">some level<span style="font-family: "arial" , "helvetica" , sans-serif;"> <span style="font-family: "arial" , "helvetica" , sans-serif;">Ryan was right abou<span style="font-family: "arial" , "helvetica" , sans-serif;">t this <span style="font-family: "arial" , "helvetica" , sans-serif;">being a "throw-together<span style="font-family: "arial" , "helvetica" , sans-serif;">" recip<span style="font-family: "arial" , "helvetica" , sans-serif;">e. <span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">It begin<span style="font-family: "arial" , "helvetica" , sans-serif;">s with a classic mir<span style="font-family: "arial" , "helvetica" , sans-serif;">epoi<span style="font-family: "arial" , "helvetica" , sans-serif;">x </span></span></span>and <span style="font-family: "arial" , "helvetica" , sans-serif;">builds simply <span style="font-family: "arial" , "helvetica" , sans-serif;">from ther<span style="font-family: "arial" , "helvetica" , sans-serif;">e with l</span></span></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;">entils, <span style="font-family: "arial" , "helvetica" , sans-serif;">mustard greens and</span> <span style="font-family: "arial" , "helvetica" , sans-serif;">fresh</span> lemon<span style="font-family: "arial" , "helvetica" , sans-serif;"> jui<span style="font-family: "arial" , "helvetica" , sans-serif;">ce</span></span>.<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> <span style="font-family: "arial" , "helvetica" , sans-serif;">I<span style="font-family: "arial" , "helvetica" , sans-serif;">t is <span style="font-family: "arial" , "helvetica" , sans-serif;">fill<span style="font-family: "arial" , "helvetica" , sans-serif;">ing and b<span style="font-family: "arial" , "helvetica" , sans-serif;">right, and</span> </span></span></span></span>lea<span style="font-family: "arial" , "helvetica" , sans-serif;">fy </span>greens <span style="font-family: "arial" , "helvetica" , sans-serif;">bathing in a warm broth is one of my favorite <span style="font-family: "arial" , "helvetica" , sans-serif;">ways to eat them</span></span></span></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> <span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">So, while <span style="font-family: "arial" , "helvetica" , sans-serif;">in no way shocking or revo<span style="font-family: "arial" , "helvetica" , sans-serif;">lutionary, <span style="font-family: "arial" , "helvetica" , sans-serif;">this</span> has </span></span></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">already been </span><span style="font-family: "arial" , "helvetica" , sans-serif;">made repeatedly in our home</span></span></span></span></span></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> <span style="font-family: "arial" , "helvetica" , sans-serif;">and de<span style="font-family: "arial" , "helvetica" , sans-serif;">serves its moment on this blog.</span></span></span> <span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Plus, <span style="font-family: "arial" , "helvetica" , sans-serif;">it gives me great joy </span>when <span style="font-family: "arial" , "helvetica" , sans-serif;">food<span style="font-family: "arial" , "helvetica" , sans-serif;"> this s<span style="font-family: "arial" , "helvetica" , sans-serif;">ati<span style="font-family: "arial" , "helvetica" , sans-serif;">sfying is also <span style="font-family: "arial" , "helvetica" , sans-serif;">excellentl<span style="font-family: "arial" , "helvetica" , sans-serif;">y nutrit<span style="font-family: "arial" , "helvetica" , sans-serif;">ious <span style="font-family: "arial" , "helvetica" , sans-serif;">and <span style="font-family: "arial" , "helvetica" , sans-serif;">r<span style="font-family: "arial" , "helvetica" , sans-serif;">idicul<span style="font-family: "arial" , "helvetica" , sans-serif;">ously </span></span>economical.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<a name='more'></a><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">An interesting <span style="font-family: "arial" , "helvetica" , sans-serif;">realization </span>emerged as I <span style="font-family: "arial" , "helvetica" , sans-serif;">g<span style="font-family: "arial" , "helvetica" , sans-serif;">ave it some thought<span style="font-family: "arial" , "helvetica" , sans-serif;"> to <span style="font-family: "arial" , "helvetica" , sans-serif;">Ryan's question (<span style="font-family: "arial" , "helvetica" , sans-serif;">which I <span style="font-family: "arial" , "helvetica" , sans-serif;">dare </span>not answer here,<span style="font-family: "arial" , "helvetica" , sans-serif;"> as <span style="font-family: "arial" , "helvetica" , sans-serif;">today's answer<span style="font-family: "arial" , "helvetica" , sans-serif;"> could change tomorrow</span>)</span></span></span>; many of my favorite soups <span style="font-family: "arial" , "helvetica" , sans-serif;">are grace<span style="font-family: "arial" , "helvetica" , sans-serif;">d <span style="font-family: "arial" , "helvetica" , sans-serif;">to some degree </span>with <span style="font-family: "arial" , "helvetica" , sans-serif;">the bright flavor of fresh <i>lemon juice.</i><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span id="yui_3_16_0_1_1448835501461_2864"><span style="font-family: "arial" , "helvetica" , sans-serif;">So <span style="font-family: "arial" , "helvetica" , sans-serif;">here it is. </span></span>Lemony deliciousness</span><span style="font-family: "arial" , "helvetica" , sans-serif;">.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><b class="yiv6494702222" id="yiv6494702222yui_3_16_0_1_1421981739658_14065">Lemon-Lentil Soup with Mustard Greens</b></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><br class="yiv6494702222" /></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span class="yiv6494702222" id="yiv6494702222yui_3_16_0_1_1421981739658_14068">1 yellow onion, diced</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span id="yui_3_16_0_1_1448835501461_2854">3 stalks of celery, diced small</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span id="yui_3_16_0_1_1448835501461_2855">2 large carrots, diced s<span style="font-family: "arial" , "helvetica" , sans-serif;">mall</span></span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span id="yui_3_16_0_1_1448835501461_2856">4 cloves garlic, minced</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span id="yui_3_16_0_1_1448835501461_2857">2 tablespoons olive oil</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span class="yiv6494702222" id="yiv6494702222yui_3_16_0_1_1421981739658_14070">6 teaspoons organic vegetable Better-than-bullion </span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">8-10 cups water </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span class="yiv6494702222" id="yiv6494702222yui_3_16_0_1_1421981739658_14072">1 pound brown lentils</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 whole "bunch" </span>mustard greens, </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">chopped </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">– </span>stems removed (or min<span style="font-family: "arial" , "helvetica" , sans-serif;">imu<span style="font-family: "arial" , "helvetica" , sans-serif;">m 2 cups<span style="font-family: "arial" , "helvetica" , sans-serif;">)</span></span></span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span class="yiv6494702222" id="yiv6494702222yui_3_16_0_1_1421981739658_14074">2 tablespoons basil, dried or fresh </span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">2 tablespoons dried Mexican oregano</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Juice of up to 3 lemons (to taste <span style="font-family: "arial" , "helvetica" , sans-serif;">– depends on ho<span style="font-family: "arial" , "helvetica" , sans-serif;">w <span style="font-family: "arial" , "helvetica" , sans-serif;">lar<span style="font-family: "arial" , "helvetica" , sans-serif;">ge or juicy the lemons)</span></span></span></span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Salt and pepper to taste</span></span></div>
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<span class="yiv6494702222" id="yiv6494702222yui_3_16_0_1_1421981739658_14078"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">In
5-6 quart pot, sauté the first four ingredients in olive
oil until translucent/tender. Dilute Better-than-bullion in water (<span style="font-family: "arial" , "helvetica" , sans-serif;">or use your <span style="font-family: "arial" , "helvetica" , sans-serif;">own or p<span style="font-family: "arial" , "helvetica" , sans-serif;">refer<span style="font-family: "arial" , "helvetica" , sans-serif;">red <span style="font-family: "arial" , "helvetica" , sans-serif;">vegetable <span style="font-family: "arial" , "helvetica" , sans-serif;">stock) </span></span></span></span></span></span>and
add to pot. Sort and rinse lentils and add. <span style="font-family: "arial" , "helvetica" , sans-serif;">Bring up to a simmer and allow to cook</span> for about <span style="font-family: "arial" , "helvetica" , sans-serif;">2</span>0
minutes before adding mustard greens and herbs. Simmer on low<span style="font-family: "arial" , "helvetica" , sans-serif;"> he<span style="font-family: "arial" , "helvetica" , sans-serif;">at</span></span> for another <span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">10</span>-1<span style="font-family: "arial" , "helvetica" , sans-serif;">5</span></span>
minutes, or </span>until lentils are tender. Season to taste with salt and
pepper, and finish with lemon juice (add gradually, to your taste).</span></span></div>
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Juliehttp://www.blogger.com/profile/14261555941262415544noreply@blogger.com0tag:blogger.com,1999:blog-5025608239387967855.post-48842996186567980742016-01-03T18:57:00.000-06:002016-01-03T18:58:29.099-06:00All hail klobasniky!<div style="text-align: left;">
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/klobasnek_RYN_8141_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/klobasnek_RYN_8141_lowres.jpg" height="747" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: Arial,Helvetica,sans-serif;">Pan sausage, American cheese and jalapeño klobasnek. © Ryan Schierling</span></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;">There are a few hearty breakfast handfuls that I've come to rely on that just don't exist outside of Texas. Living in Seattle, I never saw a breakfast taco. There <i>were</i> such curiosities as breakfast burritos, but they occupied a space that was an afterthought to most carriers of A.M. comestibles. The closest you could come to a klobasnek is a piroshky, and while delicious any time of day, none were dedicated to breaking the fast. The latter – klobasnek, klobasnik, <i>kolache</i> if you don't know any better – are a Czech savory morsel with the same slightly-sweet dough used for kolaches. Klobasnek filling is usually a little oblong sausage like a pig in a blanket, but Texans have taken to putting all sorts of things inside that luxurious, pillowy dough. My favorite is a piece of pan sausage (breakfast sausage), pickled jalapeño and a nice melty American cheese, which is a klobasnek that's not too hard to find at kolache shops in Austin.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">But a beef summer sausage, Swiss cheese and sauerkraut klobasnek? I had to make this combination myself, and recipe testing was not a problem. I think I ate three dozen over the course of a week before I was satisfied with the end result. Hell, I was satisfied with the first round, I just had to keep making them because they're irresistible.</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/klobasnek_RYN_8153_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/klobasnek_RYN_8153_lowres.jpg" height="336" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: Arial,Helvetica,sans-serif;">Summer sausage, sauerkraut and Swiss cheese klobasnek. © Ryan Schierling</span></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;">The dough is key, and most recipes are fairly similar. It makes for a light, sweet bread that's got just enough tooth to it when you take a bite. Spoon some fruit preserves, sweetened cream cheese or a traditional poppy seed mixture into a dimple on top and you've got a kolache. Put anything <i>savory</i> inside and it's a klobasnek. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>Klobasnek or Kolache dough</b> </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">1 cup whole milk<br />8 tablespoons unsalted butter<br />1 packet active dry yeast (2 1/4 teaspoons)<br />1/2 cup sugar<br />1/2 teaspoon kosher salt<br />4 cups all-purpose flour<br />2 tablespoons vegetable oil<br />2 egg yolks</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>Klobasnek filling – Breakfast sausage with jalape</b></span><span style="font-family: Arial,Helvetica,sans-serif;"><b><span style="font-family: Arial,Helvetica,sans-serif;">ñ</span>o</b> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">1 pound bulk breakfast sausage, shaped into 2-inch round patties, cooked through</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">(You can also use pre-cooked sausage patties, or a <a href="https://www.morningstarfarms.com/products/details/morningstar-farms-original-sausage-patties-product.html" target="_blank">vegetarian</a> sausage option.)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">6 slices American cheese</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">24 pickled jalapeño slices, drained</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Klobasnek filling – Summer sausage with sauerkraut</b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">12 1/2-inch thick slices of summer sausage</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 cup of drained sauerkraut, all brine pressed out</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">6 slices Swiss cheese</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Pinch of caraway seeds </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">In a small saucepan over medium heat, warm the milk and 4 tablespoons of butter to where the butter is melted and the milk is no warmer than 130 degrees F. Anything over and the yeast reaches its "thermal death point," which sounds like a cool band name, but will not make good dough. Remove from heat. In the bowl of a stand mixer, using a whisk attachment, mix milk and butter with sugar, salt, yeast and 1 cup of flour until you've got a sticky, frothy dough mixture. Remove the bowl from the mixer, cover and let it rest for 30 minutes. Whisk together the egg yolks and oil. Put the dough hook on your mixer and add the eggs and oil to the dough. At low speed, let the mixer work the dough as you add the remaining 3 cups of flour until the dough is soft but not sticky. You may not end up using all three cups, or you may end up using just a slight bit more. Sometimes baking is weird like that. Turn the dough out onto a lightly-floured cutting board and and hand knead until the dough is smooth and nicely pliable, about 5 minutes.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Clean out the stand mixer bowl, lightly oil it and place the kneaded dough into the bowl. Cover and let rise until doubled in size, about 1 hour. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">While the dough is rising, prepare your fillings:</span><br />
<i><span style="font-family: Arial,Helvetica,sans-serif;">For Breakfast Sausage with Jalape</span></i><span style="font-family: Arial,Helvetica,sans-serif;"><i><span style="font-family: Arial,Helvetica,sans-serif;">ñ</span>o</i> – cook your sausage patties and let rest on paper towels. Drain your jalapeño slices. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><i>For Summer Sausage with Sauerkraut </i>– remove casings and slice the sausage. Press the juice out of the sauerkraut using a colander and your fist.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">After the dough has risen, press it down, turn it back out onto the cutting board and gather it into a ball. Julie has informed me enough times that literally <i>punching</i> down dough is not necessarily a good thing, and though it would also be a good band name, no one wants to be labelled a "dough puncher." Beating the crap out of it toughens the dough. All you want to do is gently release carbon dioxide and redistribute the yeast and the food for the yeast. Pinch off pieces of dough about the size of a golf ball and using your palms and flatten them into 4-inch rounds. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Preheat the oven to 375-degrees F and line a large baking sheet with parchment paper. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">If you're using the pan sausage filling, go ahead and put down two jalapeño slices in the center of the 4-inch round. Fold a piece of American cheese in half, then in half again. Place two of the quarter slices on top of the jalapeños. Put a slice of pan sausage on and pull/pinch the dough up to seal around the sausage. Flip it over and put the pinched side down on the parchment-lined baking sheet. Repeat with the rest of the filling. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">If you're using summer sausage, the filling order is Swiss, kraut, summer sausage. Pinch/pull the dough up, flip the whole thing over and put it on the baking sheet. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Cover the klobasneks with a kitchen towel and give them a secondary rise for 30 minutes. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Warm the remaining 4 tablespoons butter and brush the klobasneks before they go into the oven. You could also make an egg wash with the whites from the eggs used for the dough if you'd like, which gives them a little shinier exterior. I kind of like the butter wash better. If you're going the summer sausage route, top the klobasneks with a sprinkle of caraway seeds after the warm butter. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Bake klobasneks for 15 minutes, or until golden brown on the outside. Serve immediately.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Makes 1 dozen. </span><br />
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<a href="https://www.pinterest.com/pin/create/extension/" style="background-color: transparent; background-image: url("data:image/png; border: medium none; cursor: pointer; display: none; height: 20px; left: 32px; opacity: 0.85; position: absolute; top: 24px; width: 40px; z-index: 8675309;"></a>Ryanhttp://www.blogger.com/profile/07391749137311792860noreply@blogger.com0tag:blogger.com,1999:blog-5025608239387967855.post-86034718302866154032015-12-13T18:15:00.000-06:002015-12-20T18:17:14.190-06:00TGICFS.<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://ryanschierling.com/cfs_cypressgrill_DSC00627_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/cfs_cypressgrill_DSC00627_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Chicken-<span style="font-family: "arial" , "helvetica" , sans-serif;">fried stea<span style="font-family: "arial" , "helvetica" , sans-serif;">k and eggs <span style="font-family: "arial" , "helvetica" , sans-serif;">at</span> Cypress Grill</span></span></span>. © Ryan Schierling</span></td></tr>
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I'm still lamenting the closure of <a href="http://foiegrashotdog.blogspot.com/2012/01/tgicfs.html" target="_blank">Arkie's Grill</a>, because dollars to dunkers, that was the best chicken-fried steak and eggs in Austin. I've kind of given up on the breakfast CFS here, since no one really does it. Chicken-fried steak is always on proper Southern lunch and dinner menus, with fries or mashed potatoes and 40 other side dish options.<br />
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I want it in the A.M., damnit, with fried eggs, crispy hash browns, Texas toast, some badass cream gravy and a <i>stiff</i> cup of black coffee. That's it. This breakfast is Texas birthright. <br />
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<a href="http://cypressgrill.net/" target="_blank">Cypress Grill</a> does it absolutely right. A pounded-out, tender cube steak, properly hand-battered and fried, topped with andouille sausage gravy, with a pair of perfectly-cooked eggs and a little wedge of buttered toast to sop up leftover gravy and egg yolk. If they had hash browns instead of home fries, we could have had a brunch love affair, and I would have ordered plate after plate until they kicked me out.<br />
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Bonus points for their infused Bloody Mary, which is the second best I've had in the city, just behind <a href="http://cafemaltaaustin.com/" target="_blank">Cafe Malta</a>'s Bloody Hell. <br />
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Now, here's your obligatory TGICFS haiku:<br />
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<i>A New Orleans brunch</i><br />
<i>Adept, tender kitchen hands</i><br />
<i>Soothe my quondam wounds.</i><br />
<br />Ryanhttp://www.blogger.com/profile/07391749137311792860noreply@blogger.com0tag:blogger.com,1999:blog-5025608239387967855.post-50336338164455413432015-11-04T13:19:00.000-06:002015-12-07T19:06:43.977-06:00Sweet, hot, pickled, beer-battered bliss. <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://ryanschierling.com/orings_2up_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/orings_2up_lowres.jpg" height="374" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">(L) Sweet, habanero pickled onions. (R) Fried, sweet, habanero pickled onions. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ultimately, this all started on a clearance table at our local grocer with a Texas brand of hot, sweet, pickled onions being blown out at 50-cents a jar. Regularly $5.99 each, we bought four, and were surprised at the simplicity of the sweet, spicy, clean and crisp flavors. They worked on all kinds of sandwiches, were divine in deviled eggs, great grilled, fabulous on top of steak, and they shined in salads. We were a bit distressed that this product wasn't popular enough for the store to keep around and we were afraid we'd never see it again. It's not the first time this has happened with something we really liked (but found out about a little late), so we figured we'd better <i>reverse-imagineer</i> it. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">There were six ingredients – onions, vinegar, sugar, habanero peppers, salt and citric acid. Based on percentages of sodium, carbohydrates, sugar and vitamin C on the label, we were able to approximate salt, sugar and citric acid components per serving, and per jar. Taste-testing got us pretty spot on with the pickling liquid, though we weren't sure if the onions were originally white, yellow or sweet, so we went with white based on what we had on hand. Of course we didn't hold back on the habanero, because we roll <i>caliente</i>, and they were <i>goooood</i>. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We tried them quick-pickled, then left those in the fridge for a two-week pickle to see how to texture and flavors would change. Later, we did them properly canned in a hot water bath for longer-term storage. The longer the jars sit, the more the flavors and the heat intensify. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">But I couldn't leave well enough alone. I kept thinking about deep-fried pickled things, and how these onions might taste if we beer-battered them using a spicy pilsner and took them to the hot oil-filled cast iron. The result was surprising, but <span style="font-family: "arial" , "helvetica" , sans-serif;">not terribly</span> unexpected – they were ridiculously good. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sauceless, these are amazing onion rings. They are crispy, tangy, spicy, sweet and salty without ever seeing a swipe of Ranch or buttermilk dressing, or ketchup/catsup, honey mustard or whatever other crazy things you dip your onion rings in. We made a two-pepper ketchup just in case, and it paired perfectly with the hot little ringlets.</span><br />
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<a name='more'></a></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Sweet habanero pickled onions</span></b><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">5 small baseball-sized onions, sliced into rings</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 1/3 cups white vinegar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 1/2 cups white sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">5 habanero peppers, minced (about 4-5 teaspoons)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 teaspoons kosher salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 pinches citric acid*</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sterilize five wide-mouth pint jars, rings and lids in a boiling water bath. Set on a clean dish towel to dry. Peel and slice the onions in 1/4" to 1/2" rings. In a medium-sized saucepan over medium heat, add vinegar, sugar, salt and citric acid. Bring to a boil, stirring until the sugar and salt have dissolved. Put 1 teaspoon of minced habanero peppers into each jar. Begin packing the onion rings into the jars, leaving at least a 1/2" of space at the top. If some of the rings are too large, set them aside. Carefully ladle the hot vinegar mixture into the jars, pushing the onions down a bit to release air bubbles. Leave 1/2" of space between the liquid and the lid. Cap the jars. From here, you can put them in the refrigerator for a couple weeks. This two-week pickle will give you slightly-softened onions with a great sweet and spicy finish; this method was our favorite for making onion rings. If you like, you can quick-pickle them, leaving them in the refrigerator for a few hours and then drain them for battering and frying; this method gives you more of a crisp onion, with decidedly more raw "onion" flavor but less sweet and hot. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">If you'd like to put these jars up, you can hot water bath them – boil and process for 25 minutes. This results in a softer onion, and the pickling liquid takes on a light orange hue from the habanero peppers. These may still be used for battered and fried onion rings, but they are softer and even better suited for sandwiches, steaks, salads, bread and butter... anything you would normally like with an onion condiment or relish. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Any onion slices that are too large to pack into wide-mouth pint jars, dice, and pack the same as the rest of the jars. You should have just enough pickling liquid left. If not, add a bit more vinegar and a touch of water. The resulting jar will yield a great addition to tacos, tuna salad sandwiches, fruit relishes... go wild. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Makes 5 pints. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">*Citric acid is probably not necessary, but for some reason we had it on hand. If you don't have it, don't worry about it. </span><br />
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Spicy beer batter</span></b><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 12-ounce spicy beer (we used local Dripping Springs brewer <a href="http://www.texmexbeer.com/" target="_blank">Twisted X Brewing Company</a> Fuego jalapeño pilsner, a "classic Pils with a burro kick.")</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 1/3 cups all-purpose flour</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 egg yolks</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon freshly-ground black pepper</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup all-purpose flour, for dredging </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Whisk batter ingredients together until smooth. Cover and refrigerate until you're ready to begin making onion rings. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In a medium-sized cast iron skillet, heat 1 inch of vegetable or peanut oil over medium-high heat until it is 375 degrees F. Drain one pint jar of pickled onions well, separate rings and dredge in all-purpose flour. Dip in batter and carefully drop into hot oil until golden, flipping once. These go pretty quickly since they're small rings, about 45 seconds or so. Let oil come back to temperature after each batch before adding more onions. Serve with your favorite dipping sauce, or...</span><br />
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Two-pepper ketchup</span></b><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup ketchup/catsup/whatever</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 hot red cherry pepper (such as <a href="http://www.mezzetta.com/mm5/merchant.mvc?Screen=PROD&Store_Code=mezzetta&Product_Code=10100118&Category_Code=peppers" target="_blank">Mezzetta</a> brand)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon freshly-ground black pepper</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In a small food processor, add all ingredients and pulse until combined. If you don't want to break out the queez, mince the cherry pepper and whisk everything together. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Serves, uhm... <i>one</i>, if you're as enamored with these as we are. They disappear quickly. </span><br />
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Ryanhttp://www.blogger.com/profile/07391749137311792860noreply@blogger.com0tag:blogger.com,1999:blog-5025608239387967855.post-23727999611074739862015-10-14T18:06:00.000-05:002015-10-14T18:06:17.758-05:00Calamari Provencal. <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://ryanschierling.com/calamari_provencal_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/calamari_provencal_lowres.jpg" height="747" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: Arial,Helvetica,sans-serif;">There's a steak in there. © Ryan Schierling</span></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;">There are a lot of things I don't understand about the ways of food wording. When a cow is grazing, wandering, giving milk, it's a cow. When it's butchered, it's beef. Baby cow... calf. Unless you're <i>eating</i> it, then it's veal. A pig is a pig until it's pork, a moniker issued upon its demise. Chicken, well, that's just... chicken. A squid out of the water and on its way to your plate is calamari, unless you're Italian. In that case, in whatever state, it's still calamari.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Most people are familiar with the breaded and deep-fried rings of calamari, oft-dipped in marinara or aioli. This chain-restaurant appetizer staple endured somewhat of a scandal a while back. Given the shape, color and texture of calamari rings, some insidious folks had been passing off "imitation" calamari as the real thing, and you don't want to know what the <i>faux</i> calamari was made of. Or maybe you do. Let's just leave it at the fact that "seafood fraud" is apparently a common occurrence in the food industry, and you may have been enjoying a delicious plate of sliced, deep-fried <i>hog rectum</i>. Prepared in a similar fashion, pork bung has a texture that is frighteningly close to calamari rings. Fried and dipped in a sauce that masks most flavor, not many would be able to tell the difference. Hell, after a few glasses of wine, most people would mistake supple Italian shoe-leather for <i>milanese</i> if you breaded, deep-fried and seasoned it nicely.</span><br />
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<a name='more'></a><span style="font-family: Arial,Helvetica,sans-serif;">Now that I've put you off squid for good, let me tell you a secret. There's far more to calamari than deep-fried rings. The body of larger squid are cut into sections, tenderized and sold as calamari "steak." These cuts take well to a nice long braise, starting tender, toughening up like a chewy rubber band, and then relaxing back to their delicate state. This simple recipe draws upon my love of Pacific Northwest cioppino, and there's nothing better than sopping up that rich, tomato and calamari-infused liquid with toasted sourdough bread.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Calamari Provencal</b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">2 calamari steaks, cut into 1/2-inch strips, then cut to 1-inch pieces </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 14.5 ounce can fire-roasted tomatoes</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 white onion, diced</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">6 cloves garlic, minced</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 small waxy white potatoes, peeled and diced</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup dry red wine (Syrah works nicely)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tablespoons capers</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 sprigs fresh thyme</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">crushed red pepper flakes</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">salt to taste </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">chopped flat-leaf parsley, for garnish</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">In a large skillet, saute the onion and garlic over medium heat with a bit of olive oil. Once the onion has softened, add the tomatoes and juice from the can, calamari, wine, capers, thyme, red pepper, and a good hearty pinch of salt. Let slowly simmer with a lid on for 45 minutes. Add potatoes and cook for 15 more minutes, until just tender. Adjust salt and spoon into small bowls. Garnish with chopped parsley and serve with toasted sourdough bread. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Serves 8.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>Ryanhttp://www.blogger.com/profile/07391749137311792860noreply@blogger.com0tag:blogger.com,1999:blog-5025608239387967855.post-39419775760962619652015-09-25T20:20:00.000-05:002015-09-25T20:20:01.470-05:00Root veg kaleidoscope.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://ryanschierling.com/carrotbeet_RYN_7974_lowres.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/carrotbeet_RYN_7974_lowres.jpg" height="747" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: Arial,Helvetica,sans-serif;">Steamed carrot slaw with roasted beets. © Ryan Schierling</span></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">The challenge: Create an unforgettable side dish from random items in your refrigerator before time runs out. Who will rise to the occasion, and who will be… <strike>CHOPPED</strike>.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />(WE INTERRUPT THIS POST FOR COPYRIGHT LIABILITY REASONS. IN THIS CONTEXT, THE TERM “CHOPPED” <i>MIGHT BE</i> A REGISTERED TRADEMARK OF TELEVISION FOOD NETWORK G.P. AND ITS AFFILIATES. CONTINUED IMPLIED USAGE AND/OR VIOLATION WILL RESULT IN TED ALLEN’S HANDLERS ASCERTAINING YOUR LOCATION IN FETCHING BLACK HELICOPTERS, DESCENDING ON YOUR KITCHEN, WHERE YOU WOULD BE… <i>BOPPED</i>. IF THERE ARE ANY BISCUITS AROUND, YOU MAY BE… <i>SOPPED</i>. REGARDLESS OF THE CONTEXT, YOU WILL BE… <i>STOPPED</i>. UNLESS YOU ARE ABLE TO DEFEAT MASAHARU MORIMOTO AT THE <i>IRON CHEF AMERICA</i> NINTENDO <i>Wii</i> GAME. <i>ALLEZ-CUISINE!!*</i>)</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />I'm fairly certain I would be a terrible contestant on one of those competition-based cooking shows. You know the ones where contestants have to execute something spectacular in under 20 minutes with a limited number of disparate ingredients? Not a minute to spare rethinking or redoing anything? I’d probably knock it out of the park about one in three rounds, and full-on crash and burn the rest. Pressure cooker situations are just <i>not</i> for a planner like me. However, that’s not to say I don't enjoy rising to a challenge when the opportunity presents itself.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"></span></span><br />
<a name='more'></a><span style="font-size: small;">A few weeks ago, Ryan and I decided on making dinner with a simply-prepared white fish as the main course. He posited that we should each make a side dish of our choosing. When it comes to food, we are generally quite collaborative, so it was clearly one of those "wow me" opportunities that I was not about to eschew. I gave some thought to the produce we had on hand – namely about three pounds of carrots in the crisper – and had a strong inclination to try something new in the form of a “cooked” carrot preparation. The style needed to be something other than sliced on the bias, and I wanted to play up the carrot's sweetness in a tender and straight-forward way. Beets and onions were going to be their besties. The only thing I wasn't too sure about was how to plate and present it, but by the end of preparation I found myself arranging a display of root vegetables so cheery and bright that I'm certain I took Ryan by surprise. There wasn’t a next round hinging on this challenge, the only prize was going to be our satisfied senses.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />This is an incredibly clean and simple preparation, as honest to the eye and as it is to the palate.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />The base of this is essentially a slaw created from carrots and pickled red onions. The carrots are sliced using a julienne peeler, then steamed on the stovetop until <i>just</i> tender and at the point where they have lost that decidedly "raw" carrot flavor, but they still have an <i>al dente</i> quality. The sweetness of the carrots is then complimented by very thinly-sliced red onions which have been quick-pickled in rice wine vinegar – which for an acid is its own kind of sweet. This slaw can then be plated in whatever size portions you wish and topped with wedges of cooled, roasted beets. I like the little squared wedges because they look like a deep ruby tuna crudo. The dish is finished with black salt and rough-chopped parsley.<br />Serve as a small side dish, or on a long serving plate for the family table.</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> <b> </b></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Carrot slaw with roasted beets</b></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
2 small to medium sized beets, roasted or smoked<br />4 carrots, jullienned<br />1/2 red onion, finely sliced <br />1/4 cup rice wine vinegar<br />Parsley, roughly chopped<br />Hawaiian black sea salt<br />
<br />Preheat oven to 350 degrees F. Scrub beets, dry and place on a small baking sheet covered with aluminum foil. Drizzle a little olive oil over the beets and cover with another piece of aluminum foil, sealing around the sides of the baking sheet. (Or, you can make a little foil packet and seal the beets in that way.) Roast until tender and a paring knife will easily pierce the beet, between 1-2 hours depending on the size of your veg. Remove from foil and let cool. Peel the skin off the beets and discard, cut beets into wedges. <br />
<br />Julienne carrots using julienne slicer. Using steamer basket in a medium saucepan, steam the carrots for about 10 minutes, or until tender and the raw flavor is gone. They should still have some tooth. Allow to cool to room temperature (or just slightly warm).<br />
<br />Put sliced red onions in a bowl and add rice wine vinegar, then add cold water to cover the onions. Set aside for about 15 minutes to marinate.<br />
<br />Drain the onions (don't squeeze) and toss together with the steamed carrots. Plate the carrot mixture and arrange roasted beet pieces on top. Garnish with parsley and a pinch of black salt (smoked salt or flaked sea salt are also good options). Serves two to four, depending on the serving size.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">__________</span></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">* Of course, if this violates any other Television Food Network G.P. copyrights, or Nintendo copyrights, we apologize profusely to Mark Dacascos and all parties involved. </span></span>Juliehttp://www.blogger.com/profile/14261555941262415544noreply@blogger.com0tag:blogger.com,1999:blog-5025608239387967855.post-90914932854828095932015-08-30T16:36:00.000-05:002015-08-30T20:15:34.134-05:00Texas wildfire salad. <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://ryanschierling.com/salad_habvin_RYN_7860_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/salad_habvin_RYN_7860_lowres.jpg" height="747" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: Arial,Helvetica,sans-serif;">Texas wildfire salad. Arugula and seared zucchini with habanero herb dressing. © Ryan Schierling</span></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;">We've been running a bit of a hot spell here in Central Texas, and the pepper plants are about the only thing in our garden that are tolerating the heat. Our patch consists mainly of jalapeños and habaneros this year. The jalapeños we use with frequency, but the habaneros are a little tricky because we either need a fresh harvest large enough to make hot sauce, or we have to find ways to use what ripens in a steady trickle. If you're familiar with habaneros, you know that this little orange pepper packs a wallop of heat. While it may not rank at the top of the Scoville scale, it is up there high enough to warrant wearing gloves when cutting them and taking measures to avoid any juices that may aerosolize in the chopping process.</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">So, I decided to make a habanero salad dressing out of a couple of them. Of course, right?</span><span style="font-family: Arial,Helvetica,sans-serif;"> For continuity of color, I chose to include orange bell pepper – well, in addition to the fact that there is nothing meaty about habanero peppers and I wanted to add some substance and body. There is a reason for the popularity of habaneros and it's not all about its spicy reputation. Habs have a wonderfully distinct, almost fruity, flavor that transcends the heat. With the addition of garlic and some fresh Texas tarragon (Mexican
mint marigold) leaves from our garden, the resulting dressing is creamy in texture without being heavy and has a boldness that is both tangy and mildly herbacious.</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<br />
<a name='more'></a><span style="font-family: Arial,Helvetica,sans-serif;">I'm really not much of a meat eater, so making a substantial dinner salad that includes warm sautéed vegetables is something that seems to pour out of me from time to time (see <a href="http://foiegrashotdog.blogspot.com/2012/10/walk-out-to-winter-salad.html" target="_blank">Winter salad with Brussels sprouts</a>). This habanero herb dressing is a substantial "sauce" with unmistakable heat, and it just calls to be paired with zucchini and flavorful greens like peppery arugula and fresh spinach. The finishing touches included some mild little orange cherry tomato halves for a touch of acid (the last from our Spring plants), pepitas for crunch, and a garnish of crumbled cotija. </span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">The primary adjustment "to taste" for this salad is in the sweetness of the dressing – and based upon what it is being served with, this may warrant a modicum of modulation. It pays to be thoughtful when adding the agave nectar, as it is those subtle sweet notes that help to balance the heat and bring out the flavor of the peppers and herbs. </span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">This salad is a savory wildfire of a dish when eaten alone. Or, it may be conceived of as a "canvas" for another protein. </span><span style="font-family: Arial,Helvetica,sans-serif;">Ryan loves it as a hearty foundation for some grilled, sliced hanger or New York strip steak. My personal favorite is fried tofu for a sweet compliment that works in a manner reminiscent of the spicy Thai curry dishes I love so much. Any which way, it is satisfying enough to serve as a dinner salad, and intriguing enough to serve as a side. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><br />
<a href="http://www.ryanschierling.com/steaksalad_RYN_7937_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://www.ryanschierling.com/steaksalad_RYN_7937_lowres.jpg" height="335" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: Arial,Helvetica,sans-serif;">Arugula and zucchini with habanero herb dressing and sliced steak. © Ryan Schierling</span></td></tr>
</tbody></table>
<br />
<b><span style="font-family: Arial,Helvetica,sans-serif;">Texas wildfire salad</span></b><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">Baby arugula, or a mix of baby spinach and arugula</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 small zucchini, cut in to 3/8" thick half rounds and seared in a lightly oiled skillet until tender</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Pepitas, lightly salted</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Cherry tomatoes, sliced – orange or yellow are mild and a pretty choice</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Habanero herb dressing (below) </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Cotija cheese, crumble</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Optional protein: sliced steak, or fried tofu </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<b><span style="font-family: Arial,Helvetica,sans-serif;">Habanero herb dressing</span></b><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">1 orange bell pepper, stem, membranes and seeds removed</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 habanero peppers, stems removed</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 large clove garlic </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/3 cup vegetable oil</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 teaspoons cider vinegar </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 teaspoon kosher salt (then to taste)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Leaves of 1 large sprig of Texas tarragon, AKA Mexican mint marigold</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 teaspoon agave nectar (or more – adjust to taste)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">Simmer the orange bell pepper in a little bit of water for about 5 minutes, or until soft and tender, adding the habanero peppers for the last minute or two of cooking. Remove from heat and transfer peppers to blender using tongs.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">In blender, purée the peppers and garlic. Add the oil to "on" blender in a thin stream to incorporate and emulsify. Add cider vinegar, salt, Texas tarragon leaves and agave. Blend thoroughly.</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">(Dressing will keep well for about a week in the refrigerator.)</span>
Juliehttp://www.blogger.com/profile/14261555941262415544noreply@blogger.com0tag:blogger.com,1999:blog-5025608239387967855.post-82231215859139143572015-08-23T12:02:00.000-05:002015-08-23T12:02:07.275-05:00The horseshoe sandwich. <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://ryanschierling.com/horseshoe_RYN_7968_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/horseshoe_RYN_7968_lowres.jpg" height="747" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: Arial,Helvetica,sans-serif;">Springfield, Illinois meets Austin, Texas. Horseshoe sandwich, FGHD style. © Ryan Schierling</span></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;">I'm sure there are wealthy suburbs of Springfield, Illinois that have more cardiologists per capita than any other city in the United States. I imagine when filling out new patient paperwork, there is a check-box for "Do you eat horseshoe sandwiches? If yes, how many per year?" That information is disclosed to insurance companies, you are deemed "high-risk" and your policy is put under review. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">In the summer of 2007, I ate a horseshoe at storied purveyor D'arcy's Pint in Springfield. I was determined to finish it, and after 45 minutes, I did. Moments later, I felt the first tinges of angina. I was told by locals that to thin the blood I needed more alcohol. I ordered a pitcher of Old Style and a cold, wet bar towel for my forehead, and that seemed to do the trick.</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Years later, I kept telling Julie I was going to recreate this Illinois staple, and it was going to be glorious. The Texas toast, the hamburger patties, the crinkle-cut fries and that incredible blanket of luxurious, velvety cheese sauce. </span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">She took my braggadocio with a lot of grains of salt, reminding me that the heart <i>never</i> forgets. And yet, I got a <a href="http://www.amazon.com/Commercial-Crinkle-Garnish-Vegetable-Stainless/dp/B000K7IHDU/ref=sr_1_2?ie=UTF8&qid=1440207813&sr=8-2&keywords=crinkle+slicer" target="_blank">crinkle-cutter</a> in my stocking the following Christmas. This week, I finally tied on my apron and took that Springfield regular to Austin-level serious. Honestly, why hasn't Texas adopted this plate? It's right up there with Frito chili pie, chicken-fried steak and eggs with hash browns, and enchiladas Dan Jenkins. </span><br />
<a name='more'></a><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Horseshoes are a territorial novelty. Venture outside of Springfield, and you'll find they appear less and less on menus. Two slices of Texas Toast, a double helping of protein, a mountain of French fries, smothered in cheese sauce. There's also the petite version of a horseshoe – the <i>pony</i> shoe – which is half the size, and until recently I was convinced they were only eaten by children and invalids. Springfield expat <a href="http://www.gibraltartheband.com/" target="_blank">Aaron Starkey</a> has explained that full-size horseshoes are an ego thing. <i>"Pony shoes, men live longer..." </i></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">There's a regional history to this dish, and it all goes back to Chef Joe Schweska and the historic Leland Hotel in 1928. According to various and sundry sources, Schweska's wife Elizabeth suggested a Welsh rarebit sauce over an open-faced sandwich as a new lunch-menu item. Joe cut ham off the bone in the shape of a horseshoe and put it o</span>n top of a pair of thick-sliced pieces of toast. A white cheddar rarebit sauce covered the meat and bread, and eight potato wedges (the nails in the horseshoe) were plated around the meat and toast. There might have been a frightened slice of tomato. Today's horseshoe sandwich is less delicate, less refined, and can be ordered with a meat-market of optional proteins – the prototypical ham, hamburger patty, corned beef, turkey, chicken-fried steak, bacon, walleye, pastrami, fried pork tenderloin, sausage, grilled chicken, and I'm sure someone out there has a... *shudder*... tofu horseshoe. It is covered in fries and drenched in cheese sauce – some white, some yellow. It will not fill you up, it will <i>stuff</i> you, perhaps beyond repair. </span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">If French Quebec were a little more daring, they'd start putting <i>le pain</i>
and a patty under some poutine. Rochester's garbage plate is a
less-refined hot mess, though I'm sure it serves the same culinary
function. Don't even talk to me about disco fries. This is an open-faced
sandwich that's legendary, and it deserves a modicum of respect
that only your doctor would understand, but probably not tolerate in
good conscience.</span></span> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">So how did I up the ante on this caloric classic? By (mostly) respecting history. There are cheese sauce recipes that reference Kraft Old English Cheddar as the original yellow cheese used as the mornay sauce base (according to Joseph E. Schweska Jr.'s brother-in-law). D'Arcy's Pint currently serves one of the most popular horseshoes in all of Springfield, and they use a lovely white cheddar sauce. I used both white and yellow cheeses: the Kraft Old English Cheddar product went inside the burger – Juicy Lucy style – and white sharp Cheddar was incorporated with the bacon-fat roux in the cheese sauce for a ridiculously-rich mornay.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">All of this could be wrong, and I'm bastardizing a nearly 90-year-old historic recipe. But you knew I was going to do that anyway. All apologies, Springfield. This is my pony shoe.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<b><span style="font-family: Arial,Helvetica,sans-serif;">Horseshoe sandwich (ATX)</span></b><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">2 pieces Texas toast bread, toasted under broiler</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">1 pound ground sirloin, 80/20</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 5-ounce jar Kraft Old English Cheddar Cheese, refrigerated</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Salt and ground pepper to taste</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 pound bacon, cooked crisp</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Your favorite steak sauce</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">4-5 Russet potatoes, peeled and crinkle-cut</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup bacon fat</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup all-purpose flour</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 teaspoon kosher salt</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 teaspoon dry mustard</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 teaspoon cayenne </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 1/2 cups whole milk</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 tablespoon Worcestershire sauce</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 pound white sharp Cheddar, grated</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 cup beer (I used Bass ale)</span><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://ryanschierling.com/horseshoe_4up_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/horseshoe_4up_lowres.jpg" height="187" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: Arial,Helvetica,sans-serif;">Trust me. © Ryan Schierling</span></td></tr>
</tbody></table>
<b><span style="font-family: Arial,Helvetica,sans-serif;">Toast</span></b><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Fire up the broiler, unless you have a bagel toaster or toaster oven. All you need out of this step is the Maillard reaction and bread. Make toast. </span><br />
<br />
<b><span style="font-family: Arial,Helvetica,sans-serif;">Hamburgers</span></b><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">I
used ground sirloin, which had a little lower fat content than 80/20
ground chuck. This wasn't a problem, because I put Kraft processed
Cheddar cheese product in the middle of the patty. Split a pound of
ground beef into four pieces, and patty them out to about six inches in
diameter. It's okay if they're a little thin, you're going to double
down here. </span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Preheat a dry cast iron skillet to medium-high. No lube required. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">Take
your Kraft Old English Cheddar Cheese spread out of the fridge and dig
into it with a knife. It will be viscous and perfect for the molten
middle of this burger. Two heaping tablespoons is enough. Put the cheese
on one patty, top with another patty and seal everything well. Season
both sides with salt and pepper, and cook about four minutes per side.
This should give you a juicy medium burger and liquid cheese. Remove
from heat, put on a plate and tent with foil. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<b><span style="font-family: Arial,Helvetica,sans-serif;">Bacon</span></b><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">It's
bacon. Cook it the way you like it. I rack a baking sheet in a
350-degree oven and lay out the porkses. When it smells delicious, and it's crispy and brown,
it's done. Drain on paper towels. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<b><span style="font-family: Arial,Helvetica,sans-serif;">Steak sauce</span></b><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">We
used store-brand, A-1 equivalent. If we'd had HP sauce, we would have
used that. The steak sauce was poured into a squeeze bottle, for perfect
drizzle. You don't have to do that<b>. </b>It's going to get smothered in fries and stuff.</span><span style="font-family: Arial,Helvetica,sans-serif;"><b> </b></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>French fries</b> </span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Peel and crinkle-cut the potatoes into proper fry-sized pieces. Soak the fries in icy cold water for as little as 2 hours, as much as 24. This is an important step as it removes quite a bit of the starches, which hinder moisture from leaving the potato as you fry it. If you're going for a long soak, you can change the water halfway through. Rinse well, drain potatoes and pat completely dry. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">We use the double-fry method, which is blanching the fries at 300-degrees for 7-8 minutes, until they are soft and limp, and nicely blond. They are then placed on paper towels on a baking sheet, and placed in the refrigerator for an hour or so. When you're ready to get going on the second fry, bring the oil up to 375-degrees and put in a few handfuls of potatoes at a time. It usually takes 3-4 more minutes of frying to get them browned and crisp. Drain on a baking rack over more paper towels. They really don't need seasoning – the cheese sauce has got you covered – but if you want to sprinkle a little kosher salt on them, do it. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Cheese sauce*</b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">In a large skillet, melt bacon fat over medium heat. Whisk in flour continuously until incorporated, a few minutes until a blond roux is achieved. Whisk in milk, salt, dry mustard, cayenne and Worcestershire sauce. The mixture will become thick. Turn heat to low, and begin adding cheese a little bit at a time, whisking constantly. Once cheese is melted in, turn heat back to medium and add the beer. Whisk until the sauce comes to a bare simmer. Turn heat to low, cover, and wait for this dreamy, creamy sauce to envelop your horseshoe sandwich.</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">*Adapted from various recipes on <a href="http://horseshoesandwich.com/">HorseshoeSandwich.com</a>. Made in the style of D'Arcy's Pint white cheese sauce. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><b>The Horseshoe</b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">Plate toast. Place hamburger on top of the Texas toast, top with bacon and drizzle with a fair amount of steak sauce. Cover with French fries. Ladle as much cheese sauce as you think you can survive on top of everything. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">Open a bottle of red wine, or start lining up the beers. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">Makes two pony shoes.</span><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://ryanschierling.com/horseshoe_RYN_7963_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/horseshoe_RYN_7963_lowres.jpg" height="747" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: Arial,Helvetica,sans-serif;">Pony shoe, Texas-style. © Ryan Schierling</span></td></tr>
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<br />Ryanhttp://www.blogger.com/profile/07391749137311792860noreply@blogger.com1tag:blogger.com,1999:blog-5025608239387967855.post-64700463291898419442015-08-16T14:04:00.000-05:002015-08-27T20:19:04.215-05:00It's time to make the doña.<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://ryanschierling.com/dona_RYN_7846_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/dona_RYN_7846_lowres.jpg" height="747" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: Arial,Helvetica,sans-serif;">Dos brujas – red and green doña sauces (and one frightened mollete). © Ryan Schierling</span></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;">This recipe is nothing new, especially to Austinites. It certainly didn't originate here, but doña sauce is a bonafide Austin staple, and it has been long-studied, dissected, perfected and repeated by others well before Julie and I ever thought to make it ourselves last year. It is a puréed, pale green, fire-breathing dragon of a jalapeño sauce that was introduced by <a href="http://www.austin360.com/news/lifestyles/food-cooking/meet-the-dona-behind-tacodelis-famous-dona-sauce/nTKH4/" target="_blank">Veracruz-native Bertha Gonzales</a> to local restaurant <a href="http://www.tacodeli.com/" target="_blank">Tacodeli</a> 13 years ago. She won an employee salsa contest with it, and it is as important to Austin’s culinary history as Matt’s Bob Armstrong dip, Dirty Martin’s burgers and Franklin’s brisket. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">There are varied versions of it in squeeze bottles at taquerias all over town, but Tacodeli made it a locally, fervidly-famous comestible. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">The food blogger and bulletin board arguments over ingredients are legend, because the original recipe is closely-guarded. Are the peppers roasted or boiled? Some say there’s avocado, or crema, or raw egg, mayonnaise or even mustard in the sauce. Others swear there’s only a touch of oil, and mostly water so the sauce doesn’t gelatinize in the fridge. Everyone’s got an opinion and a recipe. <br /> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">I was a little baffled though, at why I’d never seen a <i>rojo</i> version of it using red jalapeños. Doña sauce is <i>always</i> green.</span><br />
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<a name='more'></a><span style="font-family: Arial,Helvetica,sans-serif;">So to satisfy my curiosity, I made a rendition with Fresno peppers, which were a little easier to find than red jalapeños this time around. It was naturally sweeter, but had a good, long and lingering back-end heat reminiscent of its verde sibling. We also had to make the traditional green, which was familiar, formidable and feisty. Both sauces just
let the peppers be what they are, <i>celebrating</i> whether they’re incendiary or
indifferent. I never seed or remove the membranes from them, and
just accept that whatever heat level they’re going to provide I will
embrace. As soon as our jalapeño plants give me a peck of red peppers, I'm going to bust this out <i>proper</i>. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">This is not necessarily a recipe for our friends in Austin, who <i>probably</i> already have one of their own. This is a recipe for our records, for our out-of-town, far-away, food-loving compadres who have not partaken of this wonderful salsa, and for our families, even though my dad breaks into a sneezing fit every time he eats something spicier than jarred mild picante sauce. I doubt he’ll be making it anytime soon. Or, ever. Perhaps my sister and brother-in-law will embrace it. Maybe some cousins.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">If you love Mexican food and you love spicy, this <i>receta</i> is definitely for you. </span><br />
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<b><span style="font-family: Arial,Helvetica,sans-serif;">Doña sauce</span></b><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">1 pound jalapeño peppers, stems removed (for red doña, use red jalapeños* or Fresno chiles)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">4 cloves garlic</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 pinches kosher salt</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup neutral vegetable oil</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup water</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Above is the baseline of ingredients. You can char the peppers until blackened, put them in a bowl and cover with plastic wrap for 15 minutes, then peel the skins off. I use this process when making green doña sauce. For red jalapeños or Fresno peppers, I boil the peppers for 15 minutes instead of roasting/broiling to keep the color as vibrant as possible, but </span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;">if you want to roast and peel the red jalapeños instead of boiling them, go for it.</span> With either pepper type you can also roast the garlic, if you like, which will add additional sweetness. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Put cooked peppers in a blender with garlic, salt and water. Liquify. With the blender running full tilt, add vegetable oil in a thin, steady stream until the sauce begins to emulsify. Taste and add salt if necessary. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Fill a squeeze bottle or pint jar with it and serve it on tacos, tortilla chips, molletes, roasted potatoes, anything, everything. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Note: This sauce will stiffen up a bit in the refrigerator. Add a few teapoons of water, if necessary, and whisk/shake/stir until desired consistency is achieved. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">*Our jalapeño plants finally popped out enough peppers for me to let them alone until they were red. The red (overripe) jalapeño version of doña, using roasted and peeled peppers, is far superior to anything done with the Fresno peppers. </span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://ryanschierling.com/gene_RYN_7929_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/gene_RYN_7929_lowres.jpg" height="747" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: Arial,Helvetica,sans-serif;">The "Gene" taco. Refried beans, potato, bacon and serrano with doña salsa. © Ryan Schierling</span></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>Ryanhttp://www.blogger.com/profile/07391749137311792860noreply@blogger.com2tag:blogger.com,1999:blog-5025608239387967855.post-3817721491934147142015-08-10T21:39:00.000-05:002015-08-11T13:54:07.797-05:00A simple, tiny taco tome.<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://ryanschierling.com/refriedbeans_pair_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/refriedbeans_pair_lowres.jpg" height="374" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: Arial,Helvetica,sans-serif;">(L) Our beautiful flea-market machacadora. (R) Pinto beans. © Ryan Schierling</span></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">This is a story about a humble taco. It’s a bit of a love story, where homemade corn tortillas are concerned, and where my love for anything made of masa harina was born. These tacos reach back <i>deep</i> into the earliest grasp of my childhood food memories.</span></span><br />
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My mom grew up in southern California, but as it would happen, the craft of making homemade tortillas </span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">was learned as a young working mother in the Pacific Northwest f</span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">rom our neighborhood bread baker and all-around food-geek, Mrs. Cooper <i>(who, impressively, milled her own flour at home!)</i> Using masa harina, water and a sturdy cast-iron tortilla press, we made these delectable little homemade tortillas on a pretty regular basis when I was a kid. It was great fun to roll the masa dough into little balls and then smash it between the waxed paper or plastic on the press. Then there was the trick of peeling it off the plastic (usually a deconstructed large zip-bag) without it breaking into pieces in my young hands, and onto the cast-iron griddle they went.
It was a team effort and family activity all its own, with a delicious payoff.</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">The toppings were always just this simple – refried beans, shredded cheddar cheese, iceberg lettuce and (if you felt like it) a little bit of old-school grocery-store taco sauce. Simple and honest. For me, the flavor of beans and cheese on fresh corn tortillas is about as <i>comfort food</i> as it gets. The lettuce adds a cool contrast and a bit of crunch.
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">There’s plenty of fancy to go around these days. Always a new take to be found on an old recipe or the temptation to take two perfectly good food items and wrangle them into a mind-bending knot and call it "fusion cuisine." <i><b>But every time I feel like I might be over-complicating my food experience, I think of these tacos.</b> </i>They don’t need “more” to be better. In fact, what makes them so delightful are the plain and clear flavors. A little crema or drizzle of a favorite sauce would be delicious, too, but these tacos truly do not require any of those things to be wonderful.
In a world of "bolder, spicier, <i>more</i> complex!" these are gentle, simple and straight-forward.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"></span></span><br />
<a name='more'></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Years ago when I introduced this decidedly un-fancy taco to Ryan, he created his own un-fussy rendition which is completely in the spirit of the one I grew up enjoying. It is topped only with refried beans and a bit of <i>pico de gallo</i> (a quick mix of tomato, onion, jalapeño, lime, cilantro and salt). I especially enjoy his version with an <i>extra</i> toasty tortilla – uhm, a tostada – for that extra bit of crunch.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />There is really no recipe here, it’s mainly a matter of being able to follow a few easy instructions typically found on a package, but I’ll outline a few tips and techniques with respect to the handling of the elements that I enjoy.
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://ryanschierling.com/tacos_RYN_7914_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/tacos_RYN_7914_lowres.jpg" height="747" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: Arial,Helvetica,sans-serif;">Fueled by nostalgia and a bottle of old-school taco sauce. © Ryan Schierling</span></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><u>Tortillas</u>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">While it is possible to find fresh masa (<i>para tortillas</i>, not tamales) in specialty stores around town (or even make your own), a bag of masa flour is easy to find and keep on hand. Just follow the instructions on the bag for the ratio of water to flour and roll into balls that are soft but not sticky. Cover them with a damp towel or plastic wrap while you work so they don’t dry out before pressing. Cooking on a dry (not oiled) cast-iron skillet is ideal. If your set-up allows, it is advisable to start the tortilla on the first side at a lower temperature for about 30 seconds – then flip over onto a much hotter skillet, then flip again on the hot skillet when the first side shows a bit of color. If the conditions are right, you’ll get a tortilla that puffs up a bit before you take it off the comal. (Don't get hung up on technique here, though. These will be tasty thick or thin, heavy or light.) Stack them in a tortilla warmer, or on a plate under a piece of plastic wrap to keep them moist.
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<u><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Refried beans</span></span></u><br />
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Follow the recipe on the bag of pinto beans. I generally prefer the longer soak method, but the quick method works, too. I always use distilled water for both soaking and cooking to ensure a good result, especially with our Texas water. The only extra things I do are add a little more water than called for, about half of a chopped onion per pound of beans and some olive oil to the pot when cooking. Add salt at the end to season, after the beans are tender. What we don’t use in the first day or two, I like to freeze in 2-cup containers until needed.
When ready to make refritos, I lightly sauté a clove or two of garlic and sometimes a bit of chopped onion in a small cast-iron skillet, then about 2-3 cups of beans with broth. I use our trusty <i>machacadoro</i> (wooden bean masher) to smash the beans and a wooden spatula to stir them periodically. It looks like a lot of broth at first, but the smashed beans thicken it up and the result is a nice mix of creamy and spreadable beans with whole-bean pieces. Keep the skillet low and be careful to not overcook at the end, as the liquid has a tendency to evaporate quickly and it’s preferable to serve when ready rather than have to add water to rehydrate later.
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<span style="font-family: Arial,Helvetica,sans-serif;">(For more detailed recipes and instructions for making tortillas or refried beans, I would highly recommend Rick Bayless' cookbook <i>Authentic Mexican</i>.) </span><br />
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<u><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Cheese</span></span></u><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
I like a nice medium or sharp cheddar for these. Grating your own cheese is really worth it for these little guys, as pre-shredded cheese from a bag never has the same nice texture.
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<u><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Lettuce</span></span></u><br />
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Iceberg</span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">, thinly sliced. </span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Don't judge – it's <i>my</i> nostalgia.</span></span><br />
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<u><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Hot sauce</span></span></u><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">If your <i>"back in the day in the USA"</i> looked anything like mine, you'll know what I mean by old-school taco sauce (pretty much mild <i>La Victoria</i> taco sauce as you would find in most stores today). We've moved on to more interesting things in the hot sauce department, but sometimes you just have to go back and revisit the classics.
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span>Juliehttp://www.blogger.com/profile/14261555941262415544noreply@blogger.com0tag:blogger.com,1999:blog-5025608239387967855.post-3018554931845419862015-07-30T20:57:00.000-05:002015-08-16T17:44:49.560-05:00Dessert gold – with almonds.<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://ryanschierling.com/blondies_RYN_7837_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/blondies_RYN_7837_lowres.jpg" height="747" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: Arial,Helvetica,sans-serif;">Blondies amandine à la mode. © Ryan Schierling</span></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"><i>Brown sugar is magical.</i> This is something I need to remember more often. Brown sugar is caramel, butterscotch, toffee. It is dessert gold.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">When it comes to "bars" I've been rather singular in my affection for brownies – the darker the chocolate, the better. Nearly any other bar seems to fall swiftly off my radar. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">This year I decided to live a little and give <i>blondies</i> a try. Blondies are, at their essence, a brownie without the cocoa. (Why...? When the alternative is, ahem... <i>chocolate?</i> But, I digress.) Not everyone will agree with me on this, but every "blondie" I've encountered has had a bagged chip it in... chocolate chips, artificially-flavored butterscotch chips, wood chips... seriously, I'd rather just bake cookies. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Perhaps I should blame the hot sun and five-plus years of living East of the Rockies, but I started giving some thought to the potential that a warm, chewy, caramelized sugar bar might offer. A slew of sliced almonds was the final inspiration needed to put me over the edge. Almonds have a wonderfully delicate flavor when toasted that is divinely complemented by the sweet flavors of caramel, honey and coconut.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">One could quite easily throw the kitchen sink at these bars, but I opted to maintain a focus and simplicity that honors the almonds and the chewy lightness they could offer.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">My strategy was pretty simple: treat these strictly as brownies without chocolate – not like a separate bar – and adapt the old family recipe as necessary.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">In fact, I even went back to the old cookbook containing our <a href="http://foiegrashotdog.blogspot.com/2013/11/old-school-brownies.html" target="_blank">family's brownie recipe</a>, curious if there was a blonde equivalent there. Sure enough... but it is called <i>butterscotch brownies</i>. Interestingly, it contains exactly <i>zero </i>butterscotch chips. It relies on the butter and brown sugar for flavor, but the ingredients/proportions are slightly different from the brownies. So, yep – I'd call them <i>blondies.</i></span><br />
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<a name='more'></a><span style="font-family: Arial,Helvetica,sans-serif;">The recipe below is the resulting bar. With the addition of Amaretto to enhance the almond flavor, these are phenomenal paired with a bit of Chantilly cream or vanilla ice cream. When cool, you may find them a bit boozier than you might expect, so adjust your expectations and serving plans accordingly. I've always been a huge fan of dishes that play up the contrast between warm and cool. The lightly toasted s<i>liced almonds</i> add a delicate crunch that does not distract from the tender bars (a tenderness I was intent on preserving so I included a wee bit of coconut oil). The sweet buttery vanilla caramel flavor shines through, conveyed upon that magical base note of dark brown sugar. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Did I mention these are super easy to make?</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>Blondies Amandine</b> (not almondine)</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup unsalted butter</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup dark brown sugar</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3/4 cup sugar</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 eggs</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tablespoons coconut oil</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 1/2 teaspoons real vanilla extract</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 tablespoon amaretto liqueur</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 teaspoon kosher salt</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 cup all-purpose flour</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">4 ounces sliced almonds, lightly toasted</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Pre-heat oven to 350 degrees F. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Cream butter until soft. Gradually add sugar and dark brown sugar and beat until light and fluffy. Add eggs, one at a time, until each is incorporated. Add coconut oil, vanilla extract and amaretto until just combined. Add salt and flour and mix. Stir in sliced almonds, holding back about a tablespoon for garnish. (I toast the sliced almonds in a skillet, and it's fine if the almonds are still warm when adding to the batter.)</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Spread batter into a greased 8" x 8" glass baking dish. Bake for about 30 minutes, or until the top puffs up a bit and appears to have formed a light crust.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Wait until the pan is at least cool to the touch before cutting into bars. Blondies are best served warm with whipped cream or à la mode, or re-warmed prior to serving later.</span><br />
<br />Juliehttp://www.blogger.com/profile/14261555941262415544noreply@blogger.com0tag:blogger.com,1999:blog-5025608239387967855.post-9400211791331153992015-07-10T19:01:00.000-05:002015-07-10T19:01:23.936-05:00Shrimp, grits, gravy and greens.<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://ryanschierling.com/grits_greens_gravy_RYN_7804_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/grits_greens_gravy_RYN_7804_lowres.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: Arial, Helvetica, sans-serif;">Fried grit cakes with boudin gravy, dandelion greens and shrimp. © Ryan Schierling</span></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;">Every Southern cook worth their heritage cast iron pot-and-pan collection has a shrimp and grits recipe that's <i>the best</i>. Of course, it's a recipe that was bestowed to them in hushed tones by their mama, from their mama's mama, and so on and so forth, down a long line of <i>mamas</i>. My mother doesn't have a shrimp and grits recipe and I'm not a southern cook. I rock the cast iron, but there is no lineage that would tie me to a historically <i>time-honored</i> shrimp and grits recipe.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">I'm not looking to give you one more traditional (or non-traditional) reinterpretation of what started as a Low Country breakfast dish. It's been done. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">While I have a deep and abiding respect for the classics, I wanted a fussy, sassy<i>, </i>gussied-up little Southern belle that was more a <i>complete plate</i> than just shrimp and grits. Call me a Yankee all you want – but when you taste these fried grit cakes and boudin cream gravy, the little pickled green tomatoes, the robust, biting dandelion greens and that rich New Orleans-style barbecue shrimp – you <i>will</i> slap your mama.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"></span><b><span style="font-family: Arial,Helvetica,sans-serif;">Fried grit cakes</span></b><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">1 cup stone-ground grits</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">5 cups water</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tablespoons butter</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Kosher salt </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Freshly-ground black pepper</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 egg, beaten</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup flour </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Vegetable oil (for frying)</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Bring 5 cups water to a boil in a medium saucepan over high heat. Whisk in the grits and reduce heat to a simmer, stirring constantly until they have thickened up, about 20 minutes. Stir in butter, a few good pinches of salt and a fair amount of cracked black pepper. Pour grits into a greased 6 1/2-inch by 10 inch casserole dish. We used a Fire King 410 1 1/2 quart casserole and the grits cakes ended up about 1 1/4 inches thick. Refrigerate the grits a few hours, until they are firm. Turn the large grit cake out on to a cutting board and use a three inch round biscuit cutter to cut out six cakes. Beat the egg in a shallow bowl, and put the flour in another shallow bowl. Gently dredge the grit cakes first in the flour, then dip in the egg wash, and back into the flour. Place on waxed paper until ready to fry.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Add oil about 1/2 inch up the side of a medium-size cast iron skillet and heat over medium-high heat until the oil is 375-degrees. Fry the grit cakes two at a time until they are crisp and golden brown on the outside, turning once. They'll look just like biscuits. Place the fried cakes on a wire rack over a paper towel to drain, then place in a warm oven until you're ready to plate. </span><br />
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<b><span style="font-family: Arial,Helvetica,sans-serif;">Boudin gravy</span></b><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">1 6-ounce link of boudin sausage, casing removed, crumbled</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tablespoons flour</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tablespoons butter</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3-4 cups whole milk</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Salt, to taste</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Tomato powder, for garnish </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">In a large, heavy skillet over medium heat, whisk butter and flour together until you have a blonde roux. Stir in boudin, then begin whisking milk in one cup at a time until the gravy comes together. Turn down to a simmer and add salt to taste. If it's too thick, whisk in a little more milk. Too thin, simmer a little longer.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><i>Editor's note: Just making the fried grit cakes with boudin gravy is more than worth the price of admission. Breakfast, lunch, or dinner... it doesn't matter. They're delicious together.</i></span><br />
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<b><span style="font-family: Arial,Helvetica,sans-serif;">Pickled green tomatoes</span></b><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">1 pint green* tomatoes, chopped</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 cup apple cider vinegar</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup sugar</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Pinch of kosher salt</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">In a small saucepan, bring cider vinegar, sugar and salt to a boil until sugar and salt dissolve. Put tomatoes in a small jar and cover with the hot liquid. Cover, and refrigerate for at least a few hours. These will keep for weeks in the refrigerator. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">*We used green cherry tomatoes from our garden for this preparation, but
any chopped green tomato (or ripe tomato, if you're partial) is fine. It's just a nice little acidic hit.</span> <br />
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<b><span style="font-family: Arial,Helvetica,sans-serif;">Dandelion greens</span></b><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">2 bunches dandelion* greens, washed well, tough stems removed</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 of a white onion, chopped fine</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 cloves garlic, minced</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tablespoons butter</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3-4 tablespoons apple cider vinegar, or to taste</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Crushed red pepper flakes</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Salt, to taste</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">In a large, non-reactive skillet over medium heat, add butter.
Saute onion and garlic until soft. Stir in dandelion greens, add a good pinch
of salt and put a lid on it. Let the greens cook down until the stems
are tender and everything’s nicely wilted. Add apple cider
vinegar, a good pinch of crushed red pepper, a few grinds of black
pepper and more salt to taste. Stir well, add a smidgen more vinegar if
you like it tangy, which we do.</span> <br />
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<span style="font-family: Arial,Helvetica,sans-serif;">*You can use mustard greens or collard greens if you like. Dandelion greens aren't always the easiest to find.</span><br />
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<b><span style="font-family: Arial,Helvetica,sans-serif;">New Orleans-style barbecue shrimp</span></b><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">3 large, head-on shrimp</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup Worcestershire sauce</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 cloves garlic, minced </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Juice of 1 lemon</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 teaspoon freshly-ground black pepper</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 teaspoon Creole seasoning</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 1/2 sticks butter</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 tablespoon Crystal hot sauce</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Salt, to taste</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Parsley, finely-chopped for garnish </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">In a medium, non-reactive skillet add Worcestershire sauce, garlic, lemon juice, pepper, Creole seasoning, a pinch of salt and the hot sauce. Simmer over medium heat until the garlic starts to soften up a bit, about 5 minutes. Begin whisking in the butter, one tablespoon at a time, until the sauce comes together. It's important to do this slowly and patiently, keeping things moving, because this is an easy sauce to break. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Reduce heat to low, add shrimp and cook until they're just pink. (This amount of sauce will cook and coat at least six shrimp if you'd like more.)</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">For each plate, add a bit of boudin gravy, top with a grit cake and pickled tomatoes. Sprinkle with a little tomato powder for some color. Lay down the greens, then on the other side put a grit cake down, place the shrimp on top with a little of the cooking sauce. Garnish with parsley. Apologize to your mother for slapping her. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Serves three.</span><br />
<br />Ryanhttp://www.blogger.com/profile/07391749137311792860noreply@blogger.com2tag:blogger.com,1999:blog-5025608239387967855.post-4161151949138950022015-06-02T22:49:00.000-05:002019-04-26T19:40:48.045-05:00Go away, come home.<div style="font-family: Helvetica; font-size: 12px;">
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<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Seattle band Spanish For 100 at S&S Cafe – Emporia, Kansas. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>"It was somewhere near The Crazy Mountains in Montana – day 17 – when I began to lose my mind. The air conditioner had just given up the ghost after 14 straight hours driving out of Denver and the early July temperatures were climbing. I was moist, sticking to my clothes and my clothes were attached to a red fold-out bench seat. I had dim memories of seeing the sun coming up, but that could have been one of at least five other sleepless nights on this summer tour. </i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Polaroid pictures secured to an overhead rail with strips of duct tape swung back and forth beneath the blue and brown headliner. A pink stuffed ape wearing a mortarboard sat across from me in the captain’s chair, the butt of a yellow flashlight unceremoniously shoved into a break in the stitching in it's ass. Where was the Uriah Heep that had kept us going for so long? Everyone was silent, a little lost and glassy-eyed, moving in slow motion. The energy drinks for shift-driving were gone. The ice was melted.</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 12px;"><i>I tried in vain to think of some type of candy that has a crunchy exterior and a chewy center. That’s what Horchata, the Spanish For 100 bus, had become – crusty on the outside and moist and tender in the middle. We were bad nougat that was quickly heading south, churning west over mountain passes at 47 miles per hour. I couldn’t think of the damn candy."</i></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In 2007 and 2008, I documented two consecutive summer tours for the Seattle band <a href="https://itunes.apple.com/us/artist/spanish-for-100/id6361140" target="_blank">Spanish For 100.</a> </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I stopped <a href="http://ryanschierling.com/music.html" target="_blank">shooting live music in Seattle</a>, for all intents and purposes, in 2005.</span></div>
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<a name='more'></a><span style="font-family: "arial" , "helvetica" , sans-serif;">There was no money in it. My lungs had suffered innumerable cigarettes, my liver endured endless drinks, my tender tympanic membranes were terminally torched by tinnitus. I loved the music, but showing up hours before a set and battling crowds was becoming more and more exhausting. I found myself having to justify access to bands, or labels, or explaining myself to door security when I showed up with a fat black bag of camera gear, even though I had a photo pass from the band, or the label, or a magazine.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">And so, after five years – as much as I loved and had ties to burgeoning Seattle indie rock – I took one giant step away from the scene. In 2007, I was contacted by local band Spanish For 100 to shoot some promotional photos. I'd never met them, didn't know what they sounded like, and had no idea what they were looking to get out of their promo shots. We met, talked about it, and a few months later, scheduled two shoots.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">After the second set of images, as we were all leaving, lead-guitar player Aaron Starkey said <i>"Hey, you know what... you should come on tour with us and shoot photos."</i> I couldn't tell if he was joking, as everyone else had chuckled, so I didn't think too much more about it. A few weeks later, I decided to give Aaron a call. I mentioned that I had some down time right around their summer tour schedule, and if they wanted me to come along and document the whole "tour experience," I could.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Three years and two summer tours later, I've spent more than six weeks on the road with Spanish For 100. They are my favorite Seattle band, and they are also great friends.</span></div>
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/sf100_pair_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="361" src="http://ryanschierling.com/sf100_pair_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">(L) Corey Passons. (R) Aaron Starkey. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 12px;">In 2014, Aaron, Chris, Corey and Ross played their final show at The High Dive in Seattle. Julie and I were living in Austin. I was unable to attend, due to poor planning and life just getting in the way. I sat in front of my computer that night, drinking beer, playing their entire catalog, crying. I should have been there. </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In early 2015, I got an email from Aaron saying there would be one more show. One more, <i>final</i> show for The High Dive's 10th Anniversary. I booked a flight with ridiculous departure and arrival times over a day-and-a-half, and prepared for a whirlwind 36 hours in Seattle. I packed a messenger bag with a pair of underwear, a pocket camera, and five copies of the <a href="http://www.seattleweekly.com/reverb/2009/10/spanish_for_100_record_release.php" target="_blank">2009 tour "magazine"</a> I'd made from the imagery from two years prior. The music, and these <a href="http://www.magcloud.com/browse/issue/3390" target="_blank">magazines</a>, were all I had left of that experience.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Seattle is, and has been, in a constant state of tear-down and build-up. It's one of the reasons we left five years ago.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 12px;">I don't want to make this a grumpy-old-man story about "how Seattle used to be," but so many of the things Julie and I loved were – and still are – being destroyed for the sake of new money and now housing the people that make and spend the new money. I suppose this is happening everywhere, just in varying stages. Progress is sometimes a hurtful, heartless bastard and while I'm happy for my old-hometown memories, this visit just feels like a trip to a theme park where everything authentic is gone but has been <i>almost</i> exactly replicated for new Seattleites and their flush accounts. Visit Old Scandinavian Ballard-Land, and Uff-da, bro! Visit Capitol Hill-Ville, where alternative used to mean it! Visit Fremont-Land/Wallingford-World, which may as well be old-Belltown-Town!</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 12px;">The only reasonable thing to do is try to find the food that fed all of my great Seattle memories.</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 12px;">My plan of action once I land is to head to Pike Place Market and have a snack at favorite Piroshki Piroshki, but there is a line around the block. As much as I love standing in line for food –<i> hashtag Austin</i> – and want a carrot and sauerkraut piroshki, the clock is ticking and standing on queue isn't part of this trip. I am happily surprised to find a tiny <a href="http://zainafood.com/" target="_blank">Zaina</a> outpost tucked into a nook between 1st and 2nd on Pike. Julie first introduced me to the spicy falafel sandwich at Zaina, and I've yet to find its equal. While they've had a few location changes over the years, the sandwich remains the same wondrous, messy handful I remember from all those years ago, filled with fresh falafel, hummus, loved-up with tomato, onion and an obscene amount of parsley, which helps temper the chile sauce a bit. It is the food you eat too much of, even when you're full, because you don't want the taste to stop.</span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/seattle_DSC00291_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="333" src="http://ryanschierling.com/seattle_DSC00291_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Zaina's spicy falafel sandwich. © Ryan Schierling</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 12px;">I wander back to the market to make a visual and olfactory run-through, and instincts kick in. There is an art to navigating through tourist throngs who shuffle their feet, halt unexpectedly, and while so excited to be taking in the native scenery around them, are completely oblivious to the natives. I zig-zag, slide, do a little dance, speed up and slow down, and I've transited from one end to the other in no time. The sights and smells are invigorating, encouraging, and wonderfully familiar. When so many things in Seattle are changing, Pike Place Market is a constant. I wish there were an Austin equivalent. I stop for a few beers at the new <a href="http://www.elysianbrewing.com/elysian-bar/" target="_blank">Elysian Bar</a> then head for Westlake Center where I can catch the monorail over to the old LQA (Lower Queen Anne). </span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 12px;">The wonderful Thai restaurant that was across the street from our place is vacant, slated for demolition and imminent condominiums. Ghetto Melrose – our old courtyard set of flats – is still standing, but not for long. There is a land-use permit placard plastered on the place, and the entire block one street up is now a looming mass of uninspired housing up/retail down design. The old QFC grocer is a massive condo complex. Easy Street Records is a Chase Bank. The Kidd Valley burger joint is demolished, chain-link-fenced with a backhoe defiantly parked in the middle of the broken lot. I wander over to Floyd's BBQ and Brew to sit down and have a beverage, but there's brown paper covering the windows, with a small, handwritten sign that reads <i>"CONDOS ARE COMING."</i> Bloody hell. </span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 12px;">Dick's Drive-In is, of course, still there.</span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/seattle_dicks_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="666" src="http://ryanschierling.com/seattle_dicks_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">(Top) Dick's Deluxe. (Bottom) Saab 900, LQA Dick's Drive-In. © Ryan Schierling</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 12px;"><a href="http://www.ddir.com/" target="_blank">Dick's</a> is an institution. Not like a religious organization or medical care facility kind of institution, though it could be argued that eating Dick's is historical practice or custom, and in that regard I'd hold the ritual in higher regard than the institution of marriage. Sir Mixalot touted the establishment in his song Posse on Broadway. </span><i><span style="font-size: 12px;">"Dick's is the place where the crew hang out / the SWASS like to play, and the rich flaunt clout / posse to the burger stand, so big we walk in twos / we're gettin' dirty looks, from those other sucka crews."</span></i><span style="font-size: 12px;"> The simple menu has only four burgers, fresh-cut fries, shakes and sodas and until I lived in Seattle, the phrase <i>"go eat a bag of dicks"</i> might have offended. No sir, I will <i>gladly</i> do so.</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 12px;">I'm not really that hungry, but you don't have to be when nostalgia kicks in. I order a Dick's Deluxe, fries with two tartar sauce, two ketchup, and a small root beer. It's a tiny culinary time machine that takes me back a few years to the good times, that were actually <i>marginal</i> times, but when you get older everything is <i>rosé</i> tinted. A teenaged cashier shouts <i>"change twenty!"</i> before holding the bill up to the flourescent lights and then shoving it in the cash drawer. The crowd looks the same, and there's a homeless guy sitting outside the south doors, same as it ever was. I move on down the street and around the corner, hoping that there's still at least one shithole bar in the LQA. Mecca Cafe is always there, but I'm feeling like I want something a little less <i>"tattooed bartender that's a lot cooler than you,"</i> and a little more <i>"give the old man his beer and know well enough to let him alone."</i> </span></span><br />
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<div style="font-size: 12px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Streamliner Tavern was a stagger-in, crawl-out or be carried-out bar serving, and over-serving, Lower Queen Anne neighborhood drunks for a good long time. They, and the Radio Shack next door, have shuttered and moved elsewhere, but <a href="http://www.ozziesinseattle.com/" target="_blank">Ozzie's</a> still maintains a solid corner space on 1st Avenue North and West Mercer, and the lush life carries on. I stop in to get out of the rain, which is how it always begins, and nothing's changed save the faces. I take a bar stool, mid-afternoon, and it's not long before a pair of regulars sit down beside me. Ryan, the bartender, knows who they are and knows their drinks. He also knows the pull-tab games they fancy, and pretty soon they're shucking losing pull-tab tickets into a plastic burger basket like bad oysters. I order IPA after IPA, and wait for the rain to stop. There's my mistake. After five sunny years in Austin, I'd forgotten the Seattle rain <i>never</i> stops. Almost mostly drunk, I finally hear from friend William Anthony who is also a Seattle expat, now living in Portland. He has driven up for the Spanish For 100 show and just hit the city limits. He suggests driving over to Pacific Inn, and we both hope that it's still there.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 12px;">Pacific Inn has been, in my opinion, the best <i>honest</i> fish and chips in Seattle for a long time. They've bulldozed and built up the block across the street with <i>shiny</i> and <i>fancy</i>, but the P-I (not to be confused with the shuttered Seattle Post-Intelligencer) keeps keepin' on with dive-bar worn-out booths, an old-world, old-wood bar and bartenders serving stiff-ass drinks. I don't know how long it will remain, given the ongoing development in the rest of Fremont-Land/Wallingford-World, but if you're in the neighborhood, please visit. The fish is well-seasoned, perfectly-breaded and the handmade chips are crisp and salty. Tartar sauce is provided, but all you really need is the at-hand bottle of malt vinegar and another beer.</span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/seattle_DSC00317_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="333" src="http://ryanschierling.com/seattle_DSC00317_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Fish and chips at Pacific Inn. © Ryan Schierling</span></td></tr>
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<span style="font-family: "helvetica"; font-size: 12px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Spanish For 100 are playing at The High Dive, a deep room with great sound and a long, long bar. The house is packed, and as much as I want to shoot photos, I didn't bring gear and that's not what I'm here for. I stand and soak the performance in. I've seen these gentlemen play these songs so many times, in so many places across the United States – for no one but me and a bartender, or for a room so packed I couldn't move. It's an amazing show, as it always is, as it always was, and I'm thankful to be here for it. I have Aaron, C<span style="font-family: "helvetica";">hris, Corey and Ross</span> sign all the magazines I brought, give them each one and keep a copy for myself. We talk in the rain for a while after the show, and soon it's time to sleep for at least a few hours.</span></span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://ryanschierling.com/SpanishFor100_WMA.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="334" src="http://ryanschierling.com/SpanishFor100_WMA.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">My bald-ass head and Spanish For 100 rocking The High Dive. © William Anthony</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 12px;">In the far-too-early AM, there's only one breakfast option for me. On this trip, it should come as no surprise – I have come full circle with chilaquiles. </span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 12px;">Ballard's <a href="http://senormoose.com/" target="_blank">Señor Moose Cafe</a> has the portent distinction of serving me my very first plate of sauced-up totopos and huevos. What the hell does l<i>ong-way-from-Mexico</i> Seattle, Washington know about chilaquiles? Not much overall, really, but Kathleen Anderson's plate is my gold standard, born of the cooking of central-plateau Mexico's </span><i style="font-size: 12px;">fondas</i></span><span style="font-family: "helvetica"; font-size: 12px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">. What the hell do <i>I</i> know about chilaquiles? A <a href="http://foiegrashotdog.blogspot.com/2013/09/the-new-state-of-chilaquiles-in-austin.html" target="_blank">little</a>, all written as a fat post-script flourish to that wonderful, inaugural breakfast. The Moose is to blame for our pursuit of 100 different plates of chilaquiles in Austin and we're currently at 80-plus. The chilaquiles verdes are exactly what they were so many years ago, which speaks to the Moose's authenticity and consistency. These are chilaquiles you'd push someone in front of a bus for, and if I were Harry and I'd just lifted Monk's wallet like Bukowski wrote in <i>Septuagenarian Stew</i>, the bar would be Señor Moose and I'd have the cook keep coming with the chilaquiles and coffee instead of a porterhouse with fries and a beer. <i>"I'll have the same thing all over again." </i>I need a nap, but there is no time.</span></span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/seattle_DSC00344_lowres.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="333" src="http://ryanschierling.com/seattle_DSC00344_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Chilaquiles verdes at Señor Moose. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I've been tasked with an errand, and that is to procure as many loaves of <a href="http://essentialbaking.com/" target="_blank">Essential Baking Company</a>'s Rosemary Diamante bread as I can shove into a carry-on. Bill and I drop by Trader Joe's on top of Queen Anne and I clean them out. This is the only bread Julie will make egg salad sandwiches with, and we've not found its equal in Texas. I keep my promises, and we move on.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In a space that used to be a Capitol Hill art supply store, is Willy Wonka's Coffee Factory. Actually, it is the new <a href="http://roastery.starbucks.com/" target="_blank">Starbucks Reserve Roastery & Tasting Room</a>, and those five-dollar fancy, fluffy coffees you all have been buying have built them a beautiful, state-of-the-art space. There are rare and expensive coffee beans flowing from floor to ceiling through a winding maze of transparent tubes and there's more polished brass than you've ever seen in your life. If you ever wanted to know what $50-a-pound coffee tasted like, you need to visit. There is an extensive gift shop, a Tom Douglas <a href="http://www.seriouspieseattle.com/" target="_blank">Serious Pie</a> outpost, and if you dig deep enough, you might also find the subterranean coffee river, and Oompa Loompas roasting beans in a series of caverns under Capitol Hill-Ville.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 12px;">We walk down the street for something more familiar, The Comet Tavern. The Comet <a href="http://www.thestranger.com/seattle/farewellgood-riddance-to-the-old-comet-tavern/Content?oid=19013544" target="_blank">closed in 2013</a>, and
then reopened, cleaned up, like it'd successfully been through rehab. Back in the day, it was an honestly <i>grungy</i> bar where you
could drink cheap beer and see the best of the worst and the worst of the best bands play in a dirty corner of the room.That corner of the room is still there, albeit tidied a bit with picnic tables dragged in, but it doesn't look like The Comet has seen a
live band for a while. You can, however, drink
Rainier while tech dudes work on their laptops and bros yell at
sports on the flatscreens at the bar.</span> I'm disappointed but not surprised. Austin's lost a lot of great shitholes too, only to see them resurrected for a new crowd with more money and no interest whatsoever in what the space used to mean. Bill and I will eat the tater tots, but we will not like them. </span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://ryanschierling.com/starbucks_comet_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="375" src="http://ryanschierling.com/starbucks_comet_lowres.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: "arial" , "helvetica" , sans-serif;">(L) Starbuck's coffee factory thingy. (R) Nice try, Comet Tavern. © Ryan Schierling</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We visit a few friends, and ultimately end up in Georgetown – south of downtown and north of Boeing Field (is it SODO or NOBO?) in the former bastion of manufacturing and industry now described as <i>"bohemian blue-collar chic,"</i> where <i>"rail yards, antique shops, and refurbished lofts dot the neighborhood,
where everyone from artistic beatniks to hipster families has carved out
a spot in this creative hub." </i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Right</i>. Old favorites <a href="http://www.ninepoundhammer.com/" target="_blank">Nine Pound Hammer</a> and <a href="http://smartypantsseattle.com/" target="_blank">Smarty Pants</a> have been infiltrated by artistic beatniks and hipster families alike, and newcomer Fonda La Catrina serves 100% Mexican Food <i>so proudly</i> there are no prices on their dinner menus online. All three are packed, so we wander about trying to find an alternative. We run into Hope Simpson, who fronts <a href="http://www.eversoandroid.com/" target="_blank">Ever So Android</a> with Drew Murray, and played with Spanish For 100 the night prior at The High Dive. We talk for a bit about <a href="http://wmanthony.tumblr.com/tagged/ever-so-android" target="_blank">the photos Bill shot</a>, then head over to <a href="http://viatribunali.com/" target="_blank">Via Tribunali</a>. Pints of beer, a pizza Margherita and a Misto Salumi are a nice way to round out the evening, and ultimately, my trip. Man, I'm feeling it – a nearly hallucinagenic mix of sleep deprivation, non-stop tourist mode and a little bit of sadness associated with closure. I'm grateful I was able to see Spanish For 100 for their final show, but it's time to go home. My flight isn't until 5 am, and the original plan was to close out some random bar at 2 am and cab it to SeaTac. That's not going to happen. I have Bill drop me at the airport and the next six hours is purgatory – a haze of walking the concourses, fiddling with my phone and processing all that I've done in the last 30 hours. When I board the plane at 4:30 am, I collapse into my seat and give in to deep sleep. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I wake to a jolt and Texas sun is streaming into the windows. I put my headphones on and press <a href="http://www.spanishfor100.com/music/01_Go_Away_Come_Home.mp3" target="_blank">play</a>. You go away, you come home.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Listen to <i>all</i> of Spanish For 100's music <a href="http://www.spanishfor100.com/the-music/" target="_blank">here</a>. Start with Metric, which is where I began. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">You can thank me later. </span><br />
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<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D5025608239387967855%23editor%2Ftarget%3Dpost%3BpostID%3D416115194913895002%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D0%3Bsrc%3Dlink&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252Fryanschierling.com%252Fseattle_DSC00317_lowres.jpg%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 32px; opacity: 0.85; position: absolute; top: 3178px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D5025608239387967855%23editor%2Ftarget%3Dpost%3BpostID%3D416115194913895002%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D0%3Bsrc%3Dlink&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252Fryanschierling.com%252Fseattle_DSC00317_lowres.jpg%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 32px; opacity: 0.85; position: absolute; top: 3178px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D5025608239387967855%23editor%2Ftarget%3Dpost%3BpostID%3D416115194913895002%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D0%3Bsrc%3Dlink&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252Fryanschierling.com%252Fseattle_DSC00317_lowres.jpg%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 32px; opacity: 0.85; position: absolute; top: 3178px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D5025608239387967855%23editor%2Ftarget%3Dpost%3BpostID%3D416115194913895002%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D0%3Bsrc%3Dlink&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252Fryanschierling.com%252Fseattle_DSC00317_lowres.jpg%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 32px; opacity: 0.85; position: absolute; top: 3178px; width: 40px; z-index: 8675309;"></a>Ryanhttp://www.blogger.com/profile/07391749137311792860noreply@blogger.com0tag:blogger.com,1999:blog-5025608239387967855.post-71618030854834322052015-05-20T18:57:00.000-05:002015-05-20T18:57:10.676-05:00Chuck, Charlie®, Charles. <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://ryanschierling.com/tunacake_RYN_7725_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/tunacake_RYN_7725_lowres.jpg" height="747" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: Arial,Helvetica,sans-serif;">Tuna croquette with plum salsa and jalapeño honey mustard. © Ryan Schierling</span></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;">In food circles I will never run in, there are Chihuly-blown glass jars of Japanese-auction-sold, million-dollar Pacific bluefin tuna scraps, packed in the oil of olives so extra-virgin they’ve been immaculately conceived and harvested by eunuchs. This tuna detritus – the <i>least</i> of the leftovers of the left-overs from the <i>best</i> of the biggest of the big-bucks <i>maguro</i> – will find their way to children of the nouveau riche for tuna salad sandwiches with the crusts cut off by a butler, or governess or au pair. These children will <i>still</i> turn up their noses. Or so I imagine. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">I grew up with tinned tuna that on the good days might have been StarKist® spokes-fish Charlie®. On bad days, it might have been down-on-his-luck Chuck – generic label, <i>definitely</i> not dolphin-safe, extra-mercury-packed, probably not even <i>actual tuna</i> canned tuna. My beloved childhood tuna salad sandwiches always tasted predictably perfect – smashed, flaked fish, heavily-laden with mayonnaise and sweet pickle relish, served on Roman Meal wheat bread (crusts on) by mom.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">You can buy whatever tuna you want for this recipe. Maybe you went sporting in the Sea of Japan and got big, fresh and lucky. Perhaps some spendy Italian <i>tonno </i>in oil or just cheap chunky albacore in spring water? Maybe some of that new-fangled tuna in packets. Don't care. We do this recipe fast and cheap, so use whatever you want or feel morally, socially or financially inclined to.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">What you will get is a surprisingly bright, nuanced plate. The jalapeño honey mustard is an anti-tartar sauce – sweet, spicy and with a tang that when paired with the plum salsa is a left-right combination punch. The tuna never knew what was coming. We've made this dish so many times with <i>just</i> the mustard sauce, and it's still wonderful. Visually, the now in-season plums suggest a pretty tuna crudo preparation, and paired with Texas sweet onion, jalapeño, cilantro and lemon juice, they'll take you from Chuck to Charles in no time.</span><br />
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<a name='more'></a><b><span style="font-family: Arial,Helvetica,sans-serif;">Tuna croquettes</span></b><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">15 ounces (3 5-ounce cans) chunk light tuna in water, drained</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">6 green onions, finely chopped</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 eggs</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 1/2 cups panko, divided</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">juice of 1 lemon</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tablespoons butter </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">pinch of salt and black pepper</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">Mix tuna, onions, eggs, lemon juice, salt and pepper, and 1 cup of the panko, then form into six equally-sized patties. Refrigerate for 30 minutes or until the patties firm up. When ready to cook, dredge each patty through the reserved 1/2 cup panko. In a heavy skillet over medium-high heat, melt butter and cook croquettes until nicely browned, about 3 minutes on each side. Serve with jalapeño honey mustard and plum salsa.</span><br />
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<b><span style="font-family: Arial,Helvetica,sans-serif;">Plum salsa</span></b><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">3 ripe plums, chopped*</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 jalapeño pepper, seeded and finely chopped</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup sweet onion, finely chopped</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tablespoons cilantro, finely chopped</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">juice of 1 lemon</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">pinch of kosher salt</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">Mix all ingredients. Adjust salt and lemon juice to taste.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">*If plums are not available, you can use hybrid <i>weirdos</i> pluots, or plumcots. Nectarines or peaches are another nice sweet/tart option for this salsa.</span><br />
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<b><span style="font-family: Arial,Helvetica,sans-serif;">Jalapeño mustard sauce</span></b><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup <a href="http://www.amazon.com/Silver-Springs-Mustard-Jalapeno-Pack/dp/B00BQYHLJC/ref=sr_1_1?ie=UTF8&qid=1432139451&sr=8-1&keywords=jalape%C3%B1o+mustard" target="_blank">jalapeño mustard</a>*</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup honey</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 teaspoon mayonnaise</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"> Whisk all ingredients together until smooth.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">*If you can't find prepared jalapeño mustard, you can mix 1/4 cup yellow picnic mustard with finely-minced pickled jalapeño slices – two or three should do the trick.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><i>For the record, this is only the second of my canned tuna dishes that Julie digs and we prepare often, the first being tuna melts with Mexican mint marigold.</i> <a href="http://foiegrashotdog.blogspot.com/2014/10/tuna-melt-with-mexican-mint-marigold.html" target="_blank">Check it out</a>.</span><br />
<br />Ryanhttp://www.blogger.com/profile/07391749137311792860noreply@blogger.com0tag:blogger.com,1999:blog-5025608239387967855.post-21732326978330669582015-05-11T21:34:00.000-05:002015-05-11T22:09:08.675-05:00Pesto. Do it with collards.<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://ryanschierling.com/collardgreenpesto_RYN_7710.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/collardgreenpesto_RYN_7710.jpg" height="747" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: Arial,Helvetica,sans-serif;">Collard green pesto flatbreads with boudin, peppers and tomato. © Ryan Schierling</span></td></tr>
</tbody></table>
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<span style="font-family: Arial,Helvetica,sans-serif;">Before I become a victim to my own verbosity, let me to cut to the chase – <i>please try this pesto.</i> It’s <i>delicious.</i> It’s <i>nutritious.</i> It’s <i>economical.</i> And, if not more <i>versatile</i> than traditional basil pesto, it certainly is more <i>accessible</i>. </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">We’re comfortable with greens, but those most used in our repertoire have traditionally been spinach, kale, mustard and beet. Collards are more regional to our home here in Texas and until now we have been unremarkably<i> </i>straightforward in our use of them. You know… chopped, cooked greens with some onion, a splash of lemon or vinegar and seasoning.</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Compared to other greens, collards have a thick and sturdy, almost leathery leaf on a hearty stalk. They take longer to cook than other greens and have a <i>robust</i> flavor to match. Quite frankly, they have been a bit of trick to incorporate into our menu plans. We’ve struggled awkwardly with new regional produce in the past. Last Fall we finally realized the delicious miracle that is <a href="http://foiegrashotdog.blogspot.com/2014/09/seriously-we-can-only-eat-so-much-fried.html" target="_blank"><i>roasted</i> okra</a>, and a vegetable I have had a disastrous relationship with previously is now one I’m looking forward to coming back into season. Breakthroughs such as these are defining moments in our personal food story, and this Spring we had that surprising moment with collard greens.</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">It started with a Saturday morning perusal of my Instagram feed. An artful image of large collard leaves and some thick-sliced ham scrolled onto my screen. Not exactly my thing, so far, but the maker of that image was Maggie Perkins and I always enjoy the “in-progress” photos of her impromptu creations as a farmer’s market demonstration chef each weekend. The caption that day is what caught my eye, “Good morning from the market! I’m whipping up a collard green pesto to top flatbread pizzas…”</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Oh, blessed inspiration! With collards in the fridge, and the pressing guilt of their potential demise to the compost heap, this idea was dinner salvation. I make homemade pizzas and flatbread with some regularity, so this part was easy. When I gave the internet a quick scan for additional collard pesto tips, green olives entered the mix. We usually have a can of California green olives on hand, and it sounded like a fabulous inclusion. Satisfied that I could assemble something delicious from the disparate methods I’d found and what we had on hand, I simply winged it and found the formula that suited me. </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Replicated and refined over the last few months, this recipe is already destined for regular rotation in our home when collards are in season. Is that <i>always </i>in Texas? It's a great way to prep and keep the greens for a few days of use, and the uses are as versatile as your imagination. We’re still taken with it as a topping for flatbread, though, especially with a simple top of pepper and tomato and (optionally) its regional soulmate boudin sausage.</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Some brief notes about the method to my madness, as we’ve tested a variation or two since the original: One, using pecans is a no-brainer. It’s a total Texas thing for a naturally perfect fit, right? Secondly, take what liberties you will, but I recommend blanching the collard greens (two minutes will do) – otherwise you risk a decidedly <i>grassy</i> flavor from your pesto. Third, sample it and adjust to <i>your</i> taste – it’s always better that way.</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>Collard and Green Olive Pesto </b></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">5-6 large collard greens (one bunch), deveined, rinsed and rough-cut<br />20-25 California green olives (or green olives with pimentos)<br />1/2-1/3 cup lightly toasted pecans<br />4 cloves garlic<br />4 teaspoons red wine vinegar<br />1/2 cup olive oil<br />2 ounces Parmesan cheese (about 1 cup microplane grated)<br />Salt and black pepper to taste</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br />
Blanch collard greens in boiling water for 2 minutes. Drain into colander and rinse with cold water. Add first five ingredients to food processor. Once thoroughly mixed/minced, begin adding the olive oil in a thin stream while mixing. Add Parmesan cheese, and salt and pepper to taste, mixing thoroughly. Consistency should be nicely spreadable.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>Collard Pesto Pizzas</b></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Single pizza dough – (See recipe on <a href="http://foiegrashotdog.blogspot.com/2011/06/rustic-pizza-kissed-by-fire.html" target="_blank">this post</a>.)</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Collard and Green Olive Pesto – (See recipe above.)</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">1-2 orange bell pepper(s), thinly sliced</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">1/2 pound fresh tomatoes, sliced</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">8 ounces grated mozzarella cheese</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Boudin, removed from casing</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Red pepper flakes</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Prepare pizza dough and pesto as directed.<br /><br />Hand shape and portions of dough and spread out on parchment paper lined sheet pan. Prick dough with a fork and par-bake for 5-7 minutes in 400º F oven.<br /><br />Dress flatbread generously with collard pesto, sliced orange bell pepper, tomatoes, a light dusting of mozzarella cheese, and boudin (optional). Give it dusting of red pepper flakes. <br /><br />Bake flatbreads directly on rack for about 7 minutes, or until golden and the bottom sounds crisp when tapped.</span><br />
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<br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">NOTE: Maggie later posted her pesto recipe on her blog Notes from Maggie’s Farm. We were delighted with her use of aged Gouda, which acts surprisingly similar to Parmesan in pesto. (Please don’t try it with one of those processed Gouda products, though.) You can read her <a href="http://frommaggiesfarm.blogspot.com/2015/01/farmers-market-favorite-collard-greens.html" target="_blank">post here</a>. </span></div>
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Juliehttp://www.blogger.com/profile/14261555941262415544noreply@blogger.com0tag:blogger.com,1999:blog-5025608239387967855.post-54482025876394523532015-04-22T19:03:00.000-05:002015-04-22T19:03:20.905-05:00Baking a pot of beans.<div style="margin-bottom: 0in;">
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/bakedbeans_RYN_7678_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/bakedbeans_RYN_7678_lowres.jpg" height="747" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: Arial,Helvetica,sans-serif;">Baked beans. © Ryan Schierling</span></td></tr>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Family recipes were the hook that
reeled us in to blogging about food. We are nostalgic ones at heart, and were just looking for a way to give all those tenuously-preserved, barely-written-down mealtime staples a place to live on with some
degree of veracity.</span></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">The funny thing I've learned along the
way is that the recipes from <i>my </i>family<i> </i>share several things in
common: they are typically minimal in ingredients, the recipes are
virtually <i>never deviated from</i>, and even in light of these first two
facts, they are universally the most nebulously documented
recipes I've ever encountered. The sauces are “to taste." The
quantities are sometimes not even estimated because the cook is presumed to “just
know." These are the kind of recipes where, if you
haven't had the privilege of standing at the cook's side carefully observing the nuances, and tasting
along the way when a dish has been prepared, you have to call upon a
family member who has been in that place a time or two and taken <i>very good notes.</i></span></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">My family's recipe for baked beans is
exactly this kind of recipe. It is a five-ingredient wonder that came by way of my great-great-grandmother (my
father's mother's father's mother) who immigrated from England via
Canada. I have no way of knowing how much it has, in fact, evolved over the years. Judging by my family's dogged recipe loyalty – not a single iota. But, judging by the inclusion of molasses – there was, almost certainly, a touch of New England (Boston-style) influence somewhere along the way.</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Best I can tell, it's been a recipe more akin to
an <i>oral tradition</i> than a <i>secret formula.</i> I have been given this
recipe three ways, all with the same ingredients. One simply
described verbally in the tradition of a “to taste” formula, and
two which vary mostly on the amounts of sugar (noting that one didn't
even offer the quantities for the beans or tomato juice). So, I've
stitched the pieces together and offer this detailed recipe which I present only as a <i>benevolent guideline</i> for successfully making my
great-great-grandma Scott's baked beans.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"></span></span><br />
<a name='more'></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Baked beans from
scratch are</span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
easy to prepare,
but as with any recipe starting with dried beans, there's a commitment
of
time required to get them soaked and re-hydrated. Then, of course, you have the
additional 5-6 hours of <i>slow and low</i> bake time to achieve that sweet saucy goodness.</span></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">For me, the prospect of a long day waiting for beans to cook is made particularly exciting because I get to use my ceramic 1950's
vintage West Bend Bean Pot – it was designed to be used on an electric warmer
(which didn't come with my pretty little $3.99 thrift
shop find), but it is perfect for use in the oven with a piece of foil over the top instead of the lid (which has a plastic handle) during
the first half of baking time. It's the <i>perfect</i> size for a pound of beans.</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">While
my family may not be inclined to
diverge from the tried-and-true – and, really, who can blame them<i> (don't
mess with a good thing, right?)</i> – I'm not so much that way. It's not
that I presume to improve upon this beloved family favorite, but because it is such a
simple recipe it opens itself to some gentle nudges in flavor profile
which I simply can't resist exploring. While there may be no hard and fast rules about cooking beans, there are tips and techniques that can certainly help assure success. Below the recipe I've made some important personal notes, so be sure to read all the way to the end before trying this one<b>.</b></span></span></div>
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<b><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> </span></span></b></div>
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<b><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Baked Beans</span></span></b><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> </span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 pound dry white Navy beans</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">7 cups distilled water</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 teaspoons kosher salt (plus additional to
taste)</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">3 cups (24 ounces) tomato juice (up to 32 ounces, but adjust for seasoning & sweetness)</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1/2-3/4 cup brown sugar</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 tablespoons granulated sugar</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 tablespoons molasses (any kind, even
blackstrap)</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 tablespoons butter</span></span></div>
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<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Begin by bringing the 7 cups of distilled
water to a boil in a 3-quart pot or deep saucepan. Sort the Navy
beans carefully, removing any yellow beans or foreign items, rinse well in cold tap water, then add to the boiling
water. Bring back to a full boil for about one minute, stir, and
turn off heat. Let stand covered for about an hour to 1-1/2 hours. Bring back to
a boil and let simmer until tender, not mushy (45 minutes, depending on beans and heat level). At about the 30 minute mark, add
2 teaspoons of salt. Drain beans into colander set over a large
mixing bowl, <i>reserving pot liquor</i>. Return beans to pot.</span></span></div>
<div style="margin-bottom: 0in;">
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Pre-heat oven to 300 degrees F. (The idea is to bake slow and low. You may go as low as 250 or as high as 325. Baking time will vary.)</span></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">To the beans add the tomato juice, brown sugar, sugar and
molasses. Also add 1/2 cup of the liquid from cooking the beans.
Combine well and taste test for sweetness and salt to taste. Ladle bean mixture into
bean pot or a deep casserole dish, add butter (in pieces), and cover
with oven-safe lid or aluminum foil. Bake covered for about two hours
– stirring from time to time – then remove cover to allow liquid
to continue to thicken and reduce for another two to three hours (continue to
stir occasionally). Evaporation will depend upon how much surface
area you have exposed. (This is why I like the proportions using the bean pot.) If your baking dish has more surface area, you may need to leave it covered a little longer
or maintain the heat on the lower side for the final hours of baking.</span></span><br />
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<b><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Julie's Notes: </span></span></b><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1) Distilled Water – While you may not have issues with hard water where you live, we've found that the safest way to assure tender beans from any type of dried beans is to use distilled water for the initial soaking/cooking process. </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2) Granulated Sugar – I honestly have no idea what the purpose is of such a small quantity of white sugar in this recipe. In fact, I'm pretty sure you could make this only using 3/4-1 cup of just <i>dark </i>brown sugar (omitting both the granulated and molasses) and get a nearly identical result. In homage to this recipe's brief transit through Canada, I like to substitute the granulated sugar with </span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 tablespoons of real maple syrup</span></span>. </span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">The overall sugar content can be adjusted to your
taste (Aunt Norma says to "taste the <i>juice only</i> for sweetness" before it goes in the oven), but these are the preferred parameters they fall within for my family.</span></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">3) The Bean Liquid – Aunt Norma says to include the liquid from the beans and to make sure the pot is "good and juicy" before going in the oven. Because I've never seen how she cooks her beans, or how much liquid there is usually involved, I've been a bit more precise in the above recipe. The tomato broth, however, is definitely improved by the added flavor of the bean liquid, so I highly recommend including some of it. </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">4) Vegetarian – Substitute
another fat for the knob of butter – or simply omit – and you're
rocking <i>vegan</i> baked beans. (Unless that "other fat" is bacon grease, of course.)</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">5) Add Half an Onion! – I feel like doing this takes this old family recipe completely off the rails, but the subtle depth of flavor this adds makes it worth. Cut a large white onion in half from stem to stern, peel off the outside layers and trim up the base – then just stick it in the bottom of the pot before your beans go into the oven. It requires a little extra care when stirring periodically, then you just pull the whole thing out when your beans are done.</span></span></div>
<br />Juliehttp://www.blogger.com/profile/14261555941262415544noreply@blogger.com0tag:blogger.com,1999:blog-5025608239387967855.post-53449418114840523162015-03-30T19:28:00.000-05:002015-03-30T22:26:40.902-05:00Ice, de-ice, baby. <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://ryanschierling.com/CO_2up_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/CO_2up_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: Arial, Helvetica, sans-serif;">(L) Arapahoe Basin, Colorado. (R) Denver International Airport. © Ryan Schierling</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">We haven’t been on a proper vacation in eight years, which is longer than this Foie Gras Hot Dog thing has existed and longer than we’ve been in Austin. The last time we hopped on a plane for some adventuring was 2006 when we took a week away in Hawaii – sunning, snorkeling, and sampling plate lunch and proper poke every chance we got. It’s been far too long since we travelled for play, with a side of relaxing, dining and drinking.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Back in November, we thought it might be nice to see some snow and planned ahead for a Colorado trip. I’ve got history there, and though it’s been nearly 20 years since I’ve set foot on and strapped in at <a href="http://www.arapahoebasin.com/Abasin/Default.aspx" target="_blank">Arapahoe Basin</a>, mountain topography does not change. They’ve added a lift on the back bowl that I used to hike, there are a few new beers on tap and lift ticket prices are about $70 (!!!) more than what I remember, but The Legend is, and will always be, my absolute favorite place to ride. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I spent the better part of the early 1990s faithfully snowboarding A-Basin two or three times a week. What is now called the “Early Riser Lot” was church at 7 a.m. Bad Religion at volume, changing into snow gear and finishing off a travel mug of black coffee before nodding at ski patrol and catching first chair behind them. From mid-mountain, it was just a hard left down to the Lenawee lift and 13,000 feet was minutes away. From there, it was a cruise to the right and a drop off Cornice Run, or left and as far as you could get traversing the East Wall before turning in and churning through powder in Land of the Giants. I rode a Burton Craig Kelly Extreme and that board, on that prominence, made a mountain man of me. Twenty years is too long to have been away.</span></div>
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/CO_ryan_chairs_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/CO_ryan_chairs_lowres.jpg" height="375" width="500" /></a></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">(L) Me, burning off CFS and eggs. (R) Mid-mountain, A-Basin. © Julie Munroe & Ryan Schierling</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Julie’s winter mountain experience is on skis, centered in the Pacific Northwest, with tutelage at Mount Hood Meadows. Her inaugural outings included high school weekend field trips to the slopes with busloads of kids working on "pizza and French fries," and later trips to Whistler Blackcomb, Mount Baker and Crystal Mountain. It's been a while since she's clicked in, but it doesn't take long before the muscle memory dominates and she's absolutely barreling down the blues.</span></div>
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/CO_julieski_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/CO_julieski_lowres.jpg" height="333" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: Arial, Helvetica, sans-serif;">Julie, Arapahoe Basin. © Ryan Schierling</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ski ski ski, snowboard snowboard snowboard. <i>Sore sore sore.</i> You get the picture, and I won't bore you with the turn-by-turn details (though there was lots of ibuprofen and the good graces of some special chocolate chip cookies). We had such an amazing three days on one of the most beautiful mountains in the world, but this is primarily a food blog and that's what everyone shows up for, so here's some of the goods.</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/cfs_arapahoecafe_lowres.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/cfs_arapahoecafe_lowres.jpg" height="333" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: Arial, Helvetica, sans-serif;">Chicken-fried steak and eggs at Arapahoe Cafe & Pub. © Ryan Schierling</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">If you're looking for chicken-fried steak and eggs, and I usually am, the plate at <a href="http://www.arapahoecafe.com/" target="_blank">Arapahoe Cafe & Pub</a> in Dillon is one of the best I've ever had the privelege of tucking into. While I was supremely tempted by their trout and eggs, this chicken-fried steak was perfect and certainly warrants a <a href="http://foiegrashotdog.blogspot.com/search/label/TGICFS" target="_blank">TGICFS</a> haiku.</span><br />
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Eating this golden</span></i><br />
<i><span style="font-family: Arial, Helvetica, sans-serif;">Fork-tender, hand-made wonder</span></i><br />
<i><span style="font-family: Arial, Helvetica, sans-serif;">I regret nothing</span></i><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Julie's favored Florentine benedict is also a stellar version, and she reminds me (once again) that there is so much more to breakfast dining than just chilaquiles and chicken-fried steak. The history of the 70-year-old restaurant is eminence enough, but once you're in the front door of the storied, slightly-off-kilter establishment, they back it up with every single plate. If only it were in Austin...</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The house we've rented – up, and back down the pass in Silver Plume – is a wee cottage, and it's perfect for the two of us, some groceries and a few bottles of wine. There's not much to the town of 200, and I'm disappointed that the Silver Plume Saloon – described as a five-star dive – is no longer in business. There were stories of the chef/owner crafting amazing plates in a tiny kitchen behind the bar, but the building looks to have been converted to residential spaces. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://dramapothecary.com/" target="_blank">Dram Apothecary</a>, just up the road a few blocks, seems to be an anomaly to Silver Plume. There are no restaurants, no bars, no shops, no nothing – just a bunch of teeny, tidy, well-preserved 200+ year-old homes nestled on the side of a mountain. Aside from the dispensary, Dram is one of the very few active businesses in town – hand-crafting bitters, simple syrups and teas with organic and foraged materials – and they are unfortunately <i>closed</i> the duration of our four-day stay. We take advantage of their website, and mail-order a few pretty, pretty things – brandied cherries, pine simple syrup and bitters with black tea, black pepper, black cardamom, black hawthorne, black alder bark and blackberry leaf. There is a bottle of bourbon in our very near future, along with a toast to Shae Whitney and her craft.</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/CO_dram_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/CO_dram_lowres.jpg" height="375" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: Arial, Helvetica, sans-serif;">(L) How to make a Manhattan, Silver Plume style. (R) Dram Apothecary. © Ryan Schierling</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now, I don’t want to tell you that we flew to Colorado just to eat some brilliant chilaquiles, but that just might be the takeaway everyone gets from this story. You know our love for the chilaquiles, and this was our only must-do before flying back to Austin.</span></div>
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/tarascos_chilaquiles_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/tarascos_chilaquiles_lowres.jpg" height="333" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: Arial, Helvetica, sans-serif;">Chilaquiles rojos at Tarasco's New Latino Cuisine. © Ryan Schierling</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">We were recommended to City O’ City and Snooze for chilaquiles, but wanted something a little more authentic Mexican. Snooze started out local but is a chain now with restaurants in Colorado, California and Arizona. Their take on chilaquiles is… chilaquiles benedict, with barbacoa over a stack of ranchero-sauced tortillas and melty cheese, with eggs, poblano hollandaise, pico de gallo and cotija. While this sounds delicious, it is not the chilaquiles we were searching for. City O’ City offers tofu as an alternative to eggs on their enfrijolada-sauced chips, and that’s just… weird. Denver has a sizable Hispanic community, and there had to be some real-deal comida out there.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">A little bit of research pointed us to award-winning Tarasco’s New Latino Cuisine. A tidy, tiny little restaurant next to the now-ubiquitous marijuana dispensary, Tarasco’s offers chilaquiles rojos, verdes and enmolados. Business hours are listed as 9am to 10pm, but when we arrived at quarter to ten there was only a single cook in the joint, and he said they’d open at 10 o’clock. We waited a bit outside, then took a booth at 10 on the nose. He apologized, explaining that he was the only person in the house and there was no server to take our orders, but we were the only folks there and already knew where this breakfast was headed. We had to have two plates of chilaquiles and a pair of <i>cafe de ollas</i>. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The coffee was hot, sweet and perfect. The cook called to us from the kitchen, looking over the stainless pass. <i>“How spicy do you like? Spicy?”</i> We gave him an enthusiastic thumbs up to bring some heat, he smiled and he ducked back into the kitchen. When he brought us our plates, it was one of those moments where you realize you made the absolute right decision for breakfast, and this was going to be far better than you ever expected or deserved. It felt like he was cooking <i>para la familia</i>.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Was it good enough to warrant moving your flight out to the next day, just so you could eat breakfast there again the next morning? Yes, <i>that good</i>. Every future trip to Denver will now include breakfast at Tarasco's New Latino Cuisine.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Colorado, we hope to see you again very soon.</span><br />
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/CO_abasin_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/CO_abasin_lowres.jpg" height="333" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: Arial, Helvetica, sans-serif;">Arapahoe Basin base. © Ryan Schierling</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://ryanschierling.com/NMchilestew_RYN_7646_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/NMchilestew_RYN_7646_lowres.jpg" height="747" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: Arial, Helvetica, sans-serif;">Green chile stew with pork and potatoes. © Ryan Schierling</span></td></tr>
</tbody></table>
<span style="font-family: Arial, Helvetica, sans-serif;">I am not from New Mexico, and I am not from Texas. I am originally from Kansas, but I understand the reverence held for their respective chile and chili. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">There is no question as to the permanence of Texas red chili being the Lone Star State's one and only. It was declared to be the state dish of Texas in 1977 by House Concurrent Resolution No. 18, with President Lyndon Johnson brazenly declaring that <i>"chili concocted outside of Texas is a weak, apologetic imitation of the real thing."</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I wouldn't go so far as to call chili in New Mexico weak or apologetic, but I wouldn't go so far as to call it <i>chili</i>, either. It's <i>chile stew</i>.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Technically, there is no state dish of New Mexico. They do have an official state question which is <i>directly</i> related, and that is <i>"Red or green?"</i> If you can't decide, you just say "Christmas," and whatever plate you've ordered will get smothered in a little bit of both red and green chile sauce. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The green version of this stew is my favorite, and it's fairly easy to make. My recipe is not "authentic," as I use poblano and jalapeño peppers in addition to the Hatch green chiles, but like I said, I'm not from New Mexico. This is my Old Mexico </span><span style="font-family: Arial, Helvetica, sans-serif;">recipe for New Mexico green chile stew</span><span style="font-family: Arial, Helvetica, sans-serif;"> – by way of Washington state, Virginia, Colorado and Kansas – which is a little closer to a <i>caldillo</i>. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">It is as far away from the Midwestern red chili of my youth as can be, which was a thickly-tomato sauce-based, ground beef and kidney bean-filled bowl, heavily-spiced with ground chili powder and cumin. This green chile stew is thinner, tangier and focuses the flavors of the roasted chiles themselves. The tender pork adds a hearty sweetness and complimentary texture to the stew. It is a fantastic winter meal.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>FGHD editor's aside/note/distraction:</i> I spent my formative years in Kansas, and just so you know, there's no official state dish of Kansas either, but The Kansas Historical Society has a recipe for <i>Mr. White's Famous Tossed Lettuce Salad</i>, which legendary, storied newspaperman William Allen White – who was born and died in my hometown of Emporia – apparently prepared at the table "in a rite he stood up to perform." Now, no matter how much pomp and circumstance you're bringing, the tossing of a head of lettuce, a bowl of minced onion, vinegar, oil, salt and curry powder seems a bit unlikely for a state dish contender. State Dish of Kansas – Tossed Salad? No. I will defer to <a href="http://okjoes.com/" target="_blank">Joe from Oklahoma</a>, and his pork ribs and fries on the Kansas state line side of Kansas City. Now, <i>that's</i> a state dish.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Green chile stew with pork and potatoes</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3 pounds pork (I used a combination of center loin roast and chop), cut to 1 inch cubes*</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 pound poblano chiles, roasted, peeled and chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 pound Hatch green chiles, roasted, peeled and chopped**</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">8 ounces tomatillos, paper husks removed, roasted</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 white onion, finely chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 cloves garlic, minced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 small white potatoes, peeled, cut to 1 inch cubes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 jalapeño peppers, seeded and chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 14-ounce can fire-roasted tomatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 cups vegetable (or chicken) stock</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4+ cups water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons lime juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons piloncillo or agave nectar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon cumin</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon Mexican oregano</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons vegetable oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt, to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">cilantro, for garnish</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Roast the poblano, green chiles and tomatillos under the oven broiler until the peppers are charred and the tomatillos are beginning to soften. Put the blackened chiles in a paper bag or closed container to steam for 10 minutes (we use an empty tortilla chip bag and a chip clip to seal it off). Peel the charred skin off, remove stems and seeds, and chop. It's okay if there are black bits left behind on the flesh of the chile. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In a large stockpot, heat two tablespoons vegetable oil over medium-high heat. Cook pork until evenly-browned, about five minutes. Remove from stock pot and set aside. Turn down heat to medium, add onion and garlic to stockpot and sauté for five minutes, until just soft. Add chiles, tomatillos, jalapeños and chicken stock. Use an immersion blender to purée everything until there are no large chunks left. Add pork, potatoes, tomatoes, cumin and Mexican oregano. Add a couple good pinches of kosher salt and the water until there's enough liquid that everything is submerged. Bring to a boil, then let simmer over low heat until the pork is tender, about 2 hours. If necessary, add a bit more water or stock as the stew cooks down. Add piloncillo or agave, lime juice and salt to taste. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Garnish with cilantro and serve with warm flour tortillas.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This stew keeps well, and will thicken up overnight in the refrigerator. It tastes even better the next day.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Serves 8</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">*You can omit the pork for a vegetarian version of this stew. I have made it both ways, only adding a few more potatoes for the <i>sin carne</i> option.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">**If fresh Hatch chiles are out of season, do not substitute Anaheim. Second best option is in your grocer's freezer case – <a href="http://www.buenofoods.com/br_where_to_buy.html" target="_blank">Bueno</a> packages flame-roasted, peeled and diced green chile in 13-ounce tubs. Your third best option is <a href="http://www.amazon.com/Hatch-Chili-Company-Chilies-27-Ounce/dp/B005GYS1IS/ref=sr_1_1?ie=UTF8&qid=1426098324&sr=8-1&keywords=hatch+green+chile" target="_blank">tinned Hatch green chiles</a>. Option four is try a different recipe. </span><br />
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background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 32px; opacity: 0.85; position: absolute; top: 24px; width: 40px; z-index: 8675309;"></a><a href="https://www.blogger.com/blogger.g?blogID=5025608239387967855" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a><a href="https://www.blogger.com/blogger.g?blogID=5025608239387967855" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a>Ryanhttp://www.blogger.com/profile/07391749137311792860noreply@blogger.com1tag:blogger.com,1999:blog-5025608239387967855.post-75793801415654634662015-03-04T19:12:00.001-06:002015-04-27T20:09:52.646-05:002015 AFBA City Guide – our Top 10 chilaquiles in Austin and so much more...<div class="separator" style="clear: both; text-align: center;">
<a href="http://ryanschierling.com/AFBACityGuideLogo800.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://ryanschierling.com/AFBACityGuideLogo800.png" height="236" width="500" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">We like compendiums. Who doesn’t, really? They give you a vantage point from which to make your own best judgements and begin your own adventures.<br /><br />The Austin Food Blogger Alliance puts out an annual “City Guide” which draws from the rich resources of its food-obsessed members, and the 2015 AFBA City Guide is bigger and better than ever. Its mission is to highlight the best places to eat and drink in Austin, with categories by cuisine, by dish, for drinks and a wide range of other social situations.<br /><br />Our particular obsession with the traditional Mexican breakfast <i>chilaquiles</i> led to our contribution to this year's guide. </span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Chilaquiles are a simple dish, with fried corn tortilla pieces (totopos) that are simmered in red or
green chile sauce and generally served with a bit of cheese, fried eggs and a side of refried beans.</span></span> Our first post about this dish was in 2012, but this year we updated our most recent offering (from 2013) on the topic. This 2015 <i>update</i> for the AFBA City Guide 2015 includes</span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> an additional 15 plates of chilaquiles</span></span> (and our current Top 10 recommendations) along with photos and descriptions for <i>a total of <b>65 </b>establishments</i> in the Austin metropolitan area.<br /> <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://ryanschierling.com/chilaquiles_10up_atxcg.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/chilaquiles_10up_atxcg.jpg" height="150" width="500" /></a></td></tr>
<tr align="right"><td class="tr-caption">The best of the best chilaquiles in Austin. © Ryan Schierling</td></tr>
</tbody></table>
</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">So, whether you are just visiting Austin or a long-time resident looking to explore a new cuisine in town, the AFBA City Guide is a great place to start your search.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><u>LINKS</u><br />The complete compendium: <a href="http://austinfoodbloggers.org/2015-city-guide-best-places-to-eat-in-austin/" target="_blank">AFBA City Guide 2015</a></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Our chilaquiles recommendations here: <a href="http://foiegrashotdog.blogspot.com/2013/09/the-new-state-of-chilaquiles-in-austin.html" target="_blank">The "NEW" State of Chilaquiles in Austin, Texas</a><br /><br />Don't forget to join the conversation on Twitter using hashtag <b>#ATXBestEats</b></span></span>Juliehttp://www.blogger.com/profile/14261555941262415544noreply@blogger.com0tag:blogger.com,1999:blog-5025608239387967855.post-74151198072806854342015-02-15T14:38:00.000-06:002015-02-15T17:54:59.689-06:00Smoked salmon chowder with salmon bacon.<div class="separator" style="clear: both; text-align: center;">
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://ryanschierling.com/salmonchowder_RYN_7630_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/salmonchowder_RYN_7630_lowres.jpg" height="747" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: Arial, Helvetica, sans-serif;">Smoked salmon chowder with salmon bacon. © Ryan Schierling</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">There are so many brilliant smoked meats in Texas it's a shame that no one really pays much attention to the fishes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
Granted, this is bovine country and the nearest salmon, be it Pacific or (heaven forbid) Atlantic, is an ocean away. Wherever you hail from, there’s always something sacred about cooking with smoke. Brisket is the gold standard by which barbecue joints are judged in the Great Republic, and if you've got a line out the door for beef, then pork ribs and chicken are pretty much a gimme.</span><br />
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Geographically, barbecue in this part of the country has never had a reason to be about the fish. Southern barbecue is beef and pig and yard bird. About the only ocean-sourced thing you’re likely to see on the grates of a Texas smoker are gulf oysters.<br /> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
Salmon has a little less real estate to work with than most things that end up in the smoke. If someone could engineer and farm a salmon the size of a cow, you'd have cheap sides of salmon cluttering up everyone's offset, and apple trees would be shaking in their boots, err... at their roots. But salmon are not the size of cows and they're a little harder to catch than cows, pigs and chickens, so their most delicious parts are at a premium. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<a name='more'></a><span style="font-family: Arial, Helvetica, sans-serif;">This is a really easy, comforting and luxurious recipe that was born of haste, no waste, and a definitive Pacific Northwest taste. The small amount of smoked salmon required amplifies in flavor as part of the soup and won’t break the bank. It’s inspired by our love for hot-smoked or kippered salmon, and Seattle's varied versions of San Francisco cioppino. It's also a bit of a nod to a smoked-fish Scottish soup called <i>Cullen skink</i> – which translates, basically, to a town name (Cullen) and some meat off the shin or knuckle bone (skink). <i>Now, I never seen no fish shin... I ain't never seen no... no fish knuckle bone.</i> This is turning into a blues song. <i>I digress. </i><br /><br />If you're smoking your own fish for this recipe, you can use just about any salmon parts you like – bellies, collars, cheeks, tail, scraps – because it will end up crumbled into the soup. You can also use hot-smoked salmon pre-packaged from your grocer. I have done both and the results are very similar. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />Finally, it also incorporates something that I've been wanting to do for a while – salmon bacon. Thin slices of lox are crisped, brushed with maple syrup and finished with salt and black pepper. The result was so perfect that we'll <i>definitely</i> be incorporating this into SBLT sandwiches this summer. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Smoked salmon chowder</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">8 ounces hot-smoked (kippered) salmon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 large sweet onion, diced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 carrots, diced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 celery ribs, diced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 white potatoes, peeled and diced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups whole milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup heavy cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup vegetable stock</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons paprika</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon minced fresh dill</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 lemons, juiced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons unsalted butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt, to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">In a medium stockpot over medium heat, add olive oil and butter. Sauté onion, carrot and celery until soft, about 10 minutes. Add vegetable stock, milk and potatoes. Bring to a boil then reduce heat to medium-low and simmer until potatoes are just tender. Add crumbled salmon, paprika, dill, lemon juice and salt to taste. Let simmer 30 minutes. Stir in cream and adjust seasoning to taste. Garnish with salmon bacon (recipe below), and/or serve with a good sourdough loaf. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Serves 8</span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://ryanschierling.com/salmonbacon_RYN_7622_lowres.jpg" imageanchor="1" style="clear: left; margin-bottom: auto; margin-left: auto; margin-right: auto;"><img border="0" src="http://ryanschierling.com/salmonbacon_RYN_7622_lowres.jpg" height="747" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: Arial, Helvetica, sans-serif;">Salmon bacon. © Ryan Schierling</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Salmon bacon</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">4 ounces lox</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons vegetable oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons maple syrup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">In a skillet over medium heat, bring oil up to temperature and add thin slices of lox. Cook until the color begins to change and the edges start to crisp, then flip gently with a fork and repeat on the other side. Brush each piece with maple syrup as it's cooking and flip again, brushing the other side with syrup until the pieces begin to caramelize and crisp. Remove to a plate and season with salt and black pepper. Crumble pieces of salmon bacon onto chowder as a garnish.</span><br />
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