"Chilpa started as a tiny restaurant and quickly expanded into a much larger operation that’s open seven days a week for breakfast and lunch. A small $7 order of chilaquiles is enough for a full meal, and our go-to is half salsa medio picante, half muy picante, with a fried egg on top for an extra $2. (You can also add suadero for a few more bucks). Every order of chilaquiles comes with a fresh sourdough roll—make sure to save it for the end to polish your plate clean. There’s plenty of seating on the sidewalk, but if you want a more scenic backdrop, Parque Mexico is only a block away." - Guillaume Guevara
Andrew Reiner