Jonathan Zaragoza is a Chicago-based chef who got his start in professional kitchens working at the Michelin-starred Sepia and Sixteen, before becoming the chef of Masa Azul at 22. Jonathan’s path has taken him throughout Mexico, deep into its rich culinary heritage, to bring its traditions with him to London, Dubai, Paris, and the U.S.

Jonathan Zaragoza

Chilaquiles—crisp fried tortilla chips simmered in salsa and topped with fried eggs—sit in the pantheon of great breakfast foods.When done right, they can be texturally amazing, with freshly fried tortilla chips that stay crispy even after being coated and tossed in sauce. And if that sauce uses as its base a brick-red <a href="https://www.chefsteps.com/activities/salsa-roja">salsa roja</a> that’s made with charred tomatoes, roasted garlic, and toasted guajillo and árbol chiles? They’ll be super, super tasty.Chilaquiles are all about customization, about gilding the chip-and-salsa lily. You can use another salsa (our <a href="https://www.chefsteps.com/activities/quick-salsa-verde">salsa verde</a>, say) or a combination of red and green (for some “A+ for effort” chilaquiles divorciados); you can top them with fried eggs, <a href="https://www.chefsteps.com/activities/tenderize-thin-steaks-before-grilling">carne asada</a>, shredded chicken, or <a href="https://www.chefsteps.com/activities/classic-carnitas">carnitas</a>; and you can garnish them with a shower of cilantro, sliced serrano chile, crumbled queso fresco, dollops of crema, whatever you like!