There are some meals that stay with you—and sometimes, the conversations that happen around the table spark something even bigger. During our recent design trip for Casa Zuma’s new ceramics collection, the Clay Imports team hosted us at their beautiful studio in San Miguel. One morning, over plates of smoky black beans and bright chilaquiles verdes, we also began shaping the vision for our newest dinnerware collection.
Today, I couldn’t be more excited to share both with you: the unforgettable chilaquiles recipe made by Nick (co-founder of Clay Imports), and the launch of Casa Zuma CLAY, our earthy, organic dinnerware handcrafted just outside San Miguel.
But First, Those Chilaquiles
This was no ordinary breakfast situation. These chilaquiles were bright and tangy, with a perfectly balanced heat and a rustic, hand-ground texture that made every bite feel alive. The secret? A fresh roasted salsa verde made that morning in Nick’s molcajete, using just-picked green tomatoes and blistered chiles. We sat around the table, sunlight dancing across the terracotta tiles, and savored every bite.
Later that day, Nick sent me a voice memo with his “recipe”—off-the-cuff and intuitive. It felt too special not to share. (Listen to Nick’s audio here!)
As Nick shared, the word chilaquiles (say it with me: chee-lah-KEE-les) originates from the Nahuatl language, once spoken by the Aztecs and other Indigenous peoples across Mexico. Chili means peppers, and quilitl refers to greens or herbs—so together, chilaquiles loosely translates to “chiles mixed with greens.” A poetic nod to its layered, herbaceous roots.
How to Make Nick’s Chilaquiles Verdes
Here are the basics:
- Start with tomatillos, a jalapeño, and a poblano pepper. Char them over high heat until they’re soft, blistered, and almost collapsing in on themselves.
- Toss in half a red onion for sweetness and depth, then let everything cool just enough to handle.
- In a molcajete (or food processor if you don’t have one), mash the roasted ingredients with fresh garlic and sea salt until you have a chunky, vibrant salsa verde. Rustic is the goal.
- Simmer the salsa in a saucepan with a splash of water until it thickens and caramelizes slightly.
- Add tortilla chips—ideally homemade or a high-quality unsalted version—and gently stir to coat them in the warm salsa.
- Spoon onto plates, then top with a fried egg, a spoonful of refried beans, a sprinkle of crumbly cheese, and a few slices of avocado.
- Optional, but highly recommended: squash blossoms lightly sautéed in olive oil for a delicate, earthy touch. And if there’s any salsa left in the molcajete, spoon a little over your egg. You won’t regret it.
More than the perfect blend of charred tomatillos and crunchy tortillas, what made this dish unforgettable was the way it embodied San Miguel itself: warm, soulful, and brimming with creativity. It reminded me that food doesn’t have to be fancy to be extraordinary.
From San Miguel to Your Table: Casa Zuma CLAY
That morning in San Miguel wasn’t just about food—it was about craft. Later that day, we visited the artisans who transform earth into beautiful, functional pieces. Watching their hands shape clay into something lasting and soulful reminded me that the objects we use every day—our plates, our bowls, our pitchers—carry stories with them, too.
And so, Casa Zuma CLAY was born.
Our Canyon Dinnerware collection—dinner plate, salad plate, pasta bowl, and snack bowl—captures the same earthy organic feel that inspired us in Mexico. Each piece is handcrafted in San Miguel, with subtle variations in glaze and form that make it truly one-of-a-kind. We also crafted a few supplemental pieces that reflect our time in San Miguel: the Blanco Pitcher, Terra Cotta Wine Cooler, and Ceramic Beverage Dispenser. Together, they create a table that feels soulful, timeless, and deeply connected to the craft of Mexico.
These aren’t precious pieces to save for special occasions—they’re meant for Tuesday morning oatmeal, Saturday night dinner parties, and yes, brunch with friends when you whip up these chilaquiles verdes.
Because at the heart of it all, gathering around the table is about slowing down, savoring, and remembering that the people around us matter most.
Shop the Casa Zuma CLAY collection here.
The Art of Gathering
What struck me most about this dish wasn’t just the flavors, but the spirit behind them. Every bite carried the essence of San Miguel—warm, soulful, and endlessly creative. It’s a reminder that when dishes are made with intention and shared with people you care about, even the simplest ingredients can feel transcendent. So let this recipe be your invitation to slow down, cook with your hands, and savor something real.
Scroll down for the recipe—and save this one for your next brunch with friends.
Description
A fresh, flavorful take on chilaquiles verdes with roasted salsa, fried egg, and avocado—straight from a sunlit morning in San Miguel de Allende.
For the Salsa Verde:
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6 small green tomatoes (tomatillos or unripe tomatoes)
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1 poblano pepper
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1/2 jalapeño pepper (adjust to taste)
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1/2 red onion (or white, if preferred)
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2-3 garlic cloves
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1 big pinch sea salt (preferably large flake)
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1/2 cup water
For the Chilaquiles:
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4 cups unsalted tortilla chips (or homemade, lightly fried corn tortillas)
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Neutral oil (if making your own chips)
To Serve:
-
Roast the Veggies:
Heat a comal, cast iron skillet, or dry pan over high heat. Add green tomatoes, poblano, jalapeño, and onion directly to the hot surface. Let them blister and soften, turning occasionally, until charred and tender (about 10 minutes). The tomatoes should be soft enough to press with your thumb. -
Prep for Mashing:
Remove the stems from the peppers and the core (“button”) from the tomatoes. Peel off any loose skins or burnt bits if desired, but don’t worry about making it perfect. -
Make the Salsa Verde:
In a molcajete or mortar and pestle (or food processor for ease), mash the roasted vegetables together with the garlic and salt. Work in stages to avoid overflow—chunky texture is ideal. Transfer mixture to a saucepan, stir in ½ cup of water, and simmer over low-medium heat for 5 minutes until slightly thickened and aromatic. -
Prepare the Chips:
If using store-bought chips, choose unsalted and not too crispy. To make your own, cut corn tortillas into triangles, lightly fry in oil, and drain on paper towels. -
Assemble the Chilaquiles:
Add chips to the warm salsa and gently stir to coat. Cover and let sit off heat for 5 minutes to soften slightly without losing all crunch. -
Fry the Eggs:
In a separate skillet, fry 2–3 eggs sunny side up or to your liking. -
Serve:
Plate the chilaquiles and top each portion with a fried egg. Add a scoop of refried beans, sprinkle with cheese, and garnish with sliced avocado. Optional: top with sautéed squash blossoms for an earthy, floral finish.
- Prep Time: 10
- Cook Time: 20
