There are some meals that stick with you—and typically, the conversations that occur across the desk spark one thing even larger. Throughout our latest design journey for Casa Zuma’s new ceramics assortment, the Clay Imports crew hosted us at their stunning studio in San Miguel. One morning, over plates of smoky black beans and vivid chilaquiles verdes, we additionally started shaping the imaginative and prescient for our latest dinnerware assortment.
Right this moment, I couldn’t be extra excited to share each with you: the unforgettable chilaquiles recipe made by Nick (co-founder of Clay Imports), and the launch of Casa Zuma CLAY, our earthy, natural dinnerware handcrafted simply exterior San Miguel.
However First, These Chilaquiles
This was no peculiar breakfast scenario. These chilaquiles had been vivid and tangy, with a wonderfully balanced warmth and a country, hand-ground texture that made each chew really feel alive. The key? A contemporary roasted salsa verde made that morning in Nick’s molcajete, utilizing just-picked inexperienced tomatoes and blistered chiles. We sat across the desk, daylight dancing throughout the terracotta tiles, and savored each chew.
Later that day, Nick despatched me a voice memo along with his “recipe”—off-the-cuff and intuitive. It felt too particular to not share. (Hearken to Nick’s audio right here!)
As Nick shared, the phrase chilaquiles (say it with me: chee-lah-KEE-les) originates from the Nahuatl language, as soon as spoken by the Aztecs and different Indigenous peoples throughout Mexico. Chili means peppers, and quilitl refers to greens or herbs—so collectively, chilaquiles loosely interprets to “chiles mixed with greens.” A poetic nod to its layered, herbaceous roots.
How one can Make Nick’s Chilaquiles Verdes
Listed here are the fundamentals:
Begin with tomatillos, a jalapeño, and a poblano pepper. Char them over excessive warmth till they’re delicate, blistered, and nearly collapsing in on themselves.
Toss in half a crimson onion for sweetness and depth, then let the whole lot cool simply sufficient to deal with.
In a molcajete (or meals processor should you don’t have one), mash the roasted substances with contemporary garlic and sea salt till you will have a chunky, vibrant salsa verde. Rustic is the purpose.
Simmer the salsa in a saucepan with a splash of water till it thickens and caramelizes barely.
Add tortilla chips—ideally home made or a high-quality unsalted model—and gently stir to coat them within the heat salsa.
Spoon onto plates, then prime with a fried egg, a spoonful of refried beans, a sprinkle of crumbly cheese, and some slices of avocado.
Non-compulsory, however extremely beneficial: squash blossoms evenly sautéed in olive oil for a fragile, earthy contact. And if there’s any salsa left within the molcajete, spoon slightly over your egg. You received’t remorse it.
Greater than the right mix of charred tomatillos and crunchy tortillas, what made this dish unforgettable was the way in which it embodied San Miguel itself: heat, soulful, and brimming with creativity. It jogged my memory that meals doesn’t need to be fancy to be extraordinary.
From San Miguel to Your Desk: Casa Zuma CLAY
That morning in San Miguel wasn’t nearly meals—it was about craft. Later that day, we visited the artisans who rework earth into stunning, practical items. Watching their palms form clay into one thing lasting and soulful jogged my memory that the objects we use day-after-day—our plates, our bowls, our pitchers—carry tales with them, too.
And so, Casa Zuma CLAY was born.
Our Canyon Dinnerware assortment—dinner plate, salad plate, pasta bowl, and snack bowl—captures the identical earthy natural really feel that impressed us in Mexico. Each bit is hand made in San Miguel, with delicate variations in glaze and kind that make it really one-of-a-kind. We additionally crafted a couple of supplemental items that replicate our time in San Miguel: the Blanco Pitcher, Terra Cotta Wine Cooler, and Ceramic Beverage Dispenser. Collectively, they create a desk that feels soulful, timeless, and deeply linked to the craft of Mexico.
These aren’t valuable items to save lots of for particular events—they’re meant for Tuesday morning oatmeal, Saturday evening dinner events, and sure, brunch with pals if you whip up these chilaquiles verdes.
As a result of on the coronary heart of all of it, gathering across the desk is about slowing down, savoring, and remembering that the folks round us matter most.
Store the Casa Zuma CLAY assortment right here.
The Artwork of Gathering
What struck me most about this dish wasn’t simply the flavors, however the spirit behind them. Each chew carried the essence of San Miguel—heat, soulful, and endlessly inventive. It’s a reminder that when dishes are made with intention and shared with folks you care about, even the only substances can really feel transcendent. So let this recipe be your invitation to decelerate, cook dinner together with your palms, and savor one thing actual.
Scroll down for the recipe—and save this one on your subsequent brunch with pals.
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Description
A contemporary, flavorful tackle chilaquiles verdes with roasted salsa, fried egg, and avocado—straight from a sunlit morning in San Miguel de Allende.
For the Salsa Verde:
6 small inexperienced tomatoes (tomatillos or unripe tomatoes)
1 poblano pepper
1/2 jalapeño pepper (modify to style)
1/2 crimson onion (or white, if most well-liked)
2-3 garlic cloves
1 large pinch sea salt (ideally giant flake)
1/2 cup water
For the Chilaquiles:
4 cups unsalted tortilla chips (or home made, evenly fried corn tortillas)
Impartial oil (if making your individual chips)
To Serve:
Roast the Veggies:Warmth a comal, forged iron skillet, or dry pan over excessive warmth. Add inexperienced tomatoes, poblano, jalapeño, and onion on to the new floor. Allow them to blister and soften, turning often, till charred and tender (about 10 minutes). The tomatoes needs to be delicate sufficient to press together with your thumb.
Prep for Mashing:Take away the stems from the peppers and the core (“button”) from the tomatoes. Peel off any unfastened skins or burnt bits if desired, however don’t fear about making it good.
Make the Salsa Verde:In a molcajete or mortar and pestle (or meals processor for ease), mash the roasted greens along with the garlic and salt. Work in levels to keep away from overflow—chunky texture is good. Switch combination to a saucepan, stir in ½ cup of water, and simmer over low-medium warmth for five minutes till barely thickened and fragrant.
Put together the Chips:If utilizing store-bought chips, select unsalted and never too crispy. To make your individual, lower corn tortillas into triangles, evenly fry in oil, and drain on paper towels.
Assemble the Chilaquiles:Add chips to the nice and cozy salsa and gently stir to coat. Cowl and let sit off warmth for five minutes to melt barely with out dropping all crunch.
Fry the Eggs:In a separate skillet, fry 2–3 eggs sunny facet up or to your liking.
Serve:Plate the chilaquiles and prime every portion with a fried egg. Add a scoop of refried beans, sprinkle with cheese, and garnish with sliced avocado. Non-compulsory: prime with sautéed squash blossoms for an earthy, floral end.
Prep Time: 10Cook Time: 20
