In the past two years, Chilaquiles have ceased to be a nondescript dish and have become a boom in socio-economic levels B and C.
By Marissa Sánchez
World Food Organization (FAO) data shows that 45% of national calorie consumption comes from foods made from corn Mexico in the main consumer of tortilla Worldwide. In fact, it is believed that 94% of the population consumes it daily, either alone or as an ingredient in a court.
Without a doubt, Chilaquiles is one of the stews spoiled by children and adults in Mexico. These are fried tortilla pieces that are bathed in green or red sauce, accompanied by shredded chicken, roast beef or battered eggs and supplemented with cream, onions and cheese. They are usually consumed during the breakfast and they are ideal for relieving hangovers.
In the past two years, Chilaquiles have not been a nondescript dish and have become a boom in socio-economic levels B and C. This means that it is now possible to find this emblematic stew in deli cafes and restaurants in exclusive areas. with more sophisticated recipes and even vegan options.
If you have experience in the kitchen or are trained as a cook, how about a cash business? Chilaquiles? This model consists of offering diners chilaquiles based on different sauces and with different degrees of spice, containing fewer calories than the conventional format and even in innovative presentations such as cakes.
First, look for a place with kitchen equipment (which saves you the initial investment in conditioning and equipment), permission to sell food and alcoholic beverages (avoiding paperwork and possible penalties), and preferably without parking problems – remember, that guests spend at least 45 minutes ordering, eating, and paying the bill.
Bring out your creative side and design more different sauces. You can use traditional formulas such as mole, marinades and bean cream or create combinations of delicacies based on organic inputs. Add other omelet options like blue or nopal corn tortillas to your menu and give a twist to the presentation of the dish.