Regular Food Review: Chilaquiles
This is what peak breakfast looks like
![Plate of chilaquiles, rice, and beans.](https://imgix.bustle.com/uploads/image/2022/6/7/526d9462-9f63-40e3-943f-89d1bd596dc6-taqueria-el-bajio-chilaquiles.jpg?w=382&h=360&fit=crop&crop=faces&q=50&dpr=2)
I can never resist an egg-based Mexican dish, whether it’s migas, papas con huevos, or especially chilaquiles. Salsa softens the jagged edges of fried corn tortillas, imparting a rich, spicy flavor. Eggs, thrown into the mix, are punctuated by the moist, crumbly curds of tangy queso fresco. Add a side of rice and beans, a pitcher of horchata, and you’ve got one of the best breakfasts around, no matter the time or place. Sitting under a patio umbrella outside of Taqueria El Bajio in Santa Barbara last month, marveling at the size of the Ficus microcarpa (I looked that up) trees lining the street, I cleared a plate of chilaquiles in about 10 minutes, tops. Would that all meals were eaten this way, in the breezy May sunshine and without a care in the world. 4/5 stars.