Breakfast is my favorite meal of the day. Oatmeal, eggs and toast, pancakes—I love it all. My most favorite morning meal though, is chilaquiles, the classic Mexican dish that often makes use of day-old tortillas.
Earlier this week, I stopped at City, O’ City in Capitol Hill to grab a coffee and a scone to go. But when I spied my dish, I changed course. Instead of rushing out the door coffee in hand, I settled into a corner table, pulled out my computer, and waited for breakfast to arrive.
Here, eggs (or scrambled tofu) and queso fresco top corn tortillas softened by a black bean sauce. A jumble of pickled onions and jalapenos add tang and clarity without sharpness. A few shakes of chef Brendon Doyle’s house-made Sriracha-style hot sauce brought heat. After finishing most of the meal, I learned that the chilaquiles is a popular item at City, O’ City—in fact, it’s Doyle’s favorite morning dish. That makes two of us.
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