posted on September 27, 2016 at 2:07 pm
The Chilaquiles at Superrica
Photo by Mary Caroline Russell Courtesy of Superica
Growing up, chilaquiles were what my dad would make for special breakfasts, using the salsa from dinner the night before. He would fry up old tortillas he’d sliced into strips, then coat them in the sauce. I ate them with a fried egg and, sometimes, my mom’s black beans. The meal holds a special place in my breakfast rotation, and I rarely like anyone else’s version outside of what I’ve found in Mexico.
That was, however, until I tried Kevin Maxey’s chilaquiles at the Superica in Krog Street Market one Saturday morning. Maxey, the chef in charge of El Felix and Superica, fell in love with chilaquiles the first time he tried them many breakfasts ago with his wife in Fort Worth, Texas. Intrigued by the dish, he began formulating his own version, which now graces the brunch menu at both Krog Street and Buckhead locations.
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