Taqueria Mexicano vs. Mi Rinconcito Mexicano in the Battle de Chilaquiles

In preparation for the side effects of Mexican Independence Day, Short Order went out in search for the perfect Mexican hangover cure. The answer? Chilaquiles. Chilaquiles (chee-lah-KEE-less) are a traditional Mexican dish typically made from crispy corn tortillas slathered in either red or green salsa, dolloped refried beans, eggs (scrambled or fried), queso fresco and crema. Mexicans believe that spicy foods remedy the side effects of a long night out, so we put the adage to the test and went out to find the best local examples. Line up the margaritas, let the horses loose and and know that the cure can be found at a couple of places on Calle Ocho. Taqueria El Mexicano and Mi Rinconcito Mexicano both dish up some pretty stellar chilaquiles. The differences are subtle but worth examining. They boil down to personal taste.

Taqueria El Mexicano:


Absolutely breath taking upon arrival, the dish is colorful and festive

with multiple shades of red, white and green. Crispy tortilla are served

over a bed homemade refried beans and covered in salsa verde, queso

fresco and chopped onion and cilantro. Anticipation builds just looking

at the perfectly cooked fried egg sitting on top of the tortillas

waiting to be cracked. Flavor wise, this hits home on every aspect. The

salsa verde is spicy, tart, and earthy and texturally, this just works.

Some of the tortillas are crispy and some of them are soft having been

sitting in the salsa-bean-eggy-combo; it is the perfect texture

contrast. Freshly chopped onion and cilantro bring the dish alive with

their bright and sharp flavors.

Cons: Although the salsa had a touch of heat, heat buffs need to ask

for chiles on the side to give it an added boost on the heat index.

Mi Rinconcito



Awesome, awesome salsa verde - probably some the best. It's potent!

They've boiled tomatillos, loads of chiles and cilantro and then blended

it to a silky, smooth consistency. So the star on this plate is

obviously the salsa. The co-stars are good, but it's all about the sauce


Cons: The preparation differs from El Mexicano in the texture

category. They cook the tortillas with the salsa rendering them soft as

opposed to serving them crunchy. If you like baby food, this is your

pick, and if not, there is only so much one can eat.

Verdict: Run with Taqueria El Mexicano; it's crispy and crunchy,

eggy, tart, and the beans are bomb-tastic.

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Aniece Meinhold