The symphony of crunches heard tableside at Cocina 35 are the sounds of chilaquiles being generously consumed. Made by flash flying (or baking) corn tortillas, the crisped triangles are bathed in red or green salsa, and topped with red onions, cilantro, oaxaqueña cream, cotija cheese, avocado, and sometimes a sunny side egg.

Publisher:

San Diego Magazine

Author:

Jared Cross

Story Date:

8/4/2023

Story Category:

New

Places in Story:

1