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Chilaquiles are great for a big group because there are plenty of options to appease those with dietary restrictions. (Tim Fraser For The Globe and Mail)
Chilaquiles are great for a big group because there are plenty of options to appease those with dietary restrictions. (Tim Fraser For The Globe and Mail)

A Mexican take on brunch Add to ...

Brunch is a big deal in most cities and even restaurants that never served it before, like Toronto institution Splendido, are charging head first into the lucrative market. But it can be a hassle to get reservations and many places don’t take them, making lining up de rigueur. Skip the wait by making this fantastically easy brunch, inspired by Cheeky’s restaurant in Palm Springs, Calif.

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The popular spot (the lines start at 7:30 a.m.) has breathed new life into traditional Mexican chilaquiles, which is usually baked in a dish. Their method is free-form. You can serve the basic recipe and have guests add their own toppings or choose a few of your favourites for them. I like to use heaps of queso fresco, cilantro, red onion, avocado, radish, green onions and sour cream.

At Cheeky’s, they crumble homemade chorizo over top but you can easily find a store-bought version. Some people even top the whole concoction with fried eggs.

It’s a great party dish because it holds well and the many options appease vegetarians, gluten intolerant and dairy-free guests.

Follow Lucy Waverman on Twitter: @lucywaverman

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