Some meals leave a lasting impression, and the conversations shared during these moments can lead to something truly special. Recently, on a design trip for Casa Zuma’s new ceramics collection, we were graciously hosted by the team at Clay Imports in their stunning studio in San Miguel. One memorable morning, we indulged in delicious chilaquiles verdes and smoky black beans while brainstorming ideas for our latest dinnerware line.

I'm thrilled to share not only the wonderful chilaquiles recipe created by Nick, co-founder of Clay Imports, but also the launch of Casa Zuma CLAY, our beautifully crafted dinnerware inspired by the surroundings of San Miguel.

Now, Let's Talk About Those Chilaquiles

This was not your typical breakfast. These chilaquiles burst with brightness and tanginess, featuring a perfect blend of heat and a rustic, hand-ground texture that made each bite a delight. The key? A freshly roasted salsa verde prepared in Nick’s molcajete, using vibrant green tomatoes and blistered chiles. We gathered around the table, basking in the sunlight that danced across the terracotta tiles, savoring every moment.

Later, Nick sent me a voice memo sharing his “recipe”—spontaneous and instinctive. It felt too good not to pass along. (Listen to Nick’s audio here!)

As Nick explained, the term chilaquiles (pronounced chee-lah-KEE-les) comes from the Nahuatl language, historically spoken by the Aztecs and other Indigenous groups in Mexico. The word chili refers to peppers, while quilitl means greens or herbs, thus chilaquiles roughly translates to “chiles mixed with greens.” It’s a poetic nod to its flavorful roots.

Crafting Nick’s Chilaquiles Verdes

Here’s how to make them:

  • Begin with tomatillos, a jalapeño, and a poblano pepper. Char them over high heat until they soften, blister, and start to collapse.
  • Add half a red onion for sweetness, then allow everything to cool just enough to handle.
  • Using a molcajete (or a food processor), mash the roasted ingredients with fresh garlic and sea salt until a chunky, vibrant salsa verde forms. Aim for a rustic texture.
  • Simmer the salsa in a saucepan with a splash of water until it thickens and caramelizes slightly.
  • Incorporate tortilla chips—preferably homemade or a quality unsalted brand—and gently mix to coat in the warm salsa.
  • Plate the dish, topping with a fried egg, a scoop of refried beans, a sprinkle of cheese, and slices of avocado.
  • Optional but highly recommended: add sautéed squash blossoms for an earthy touch. If any salsa remains in the molcajete, drizzle it over your egg for an extra flavor boost.

Beyond the delightful combination of charred tomatillos and crispy tortillas, what made this dish unforgettable was its embodiment of San Miguel: warm, soulful, and full of creativity. It reminds us that food doesn’t need to be fancy to be extraordinary.

Introducing Casa Zuma CLAY: From San Miguel to Your Home

Our morning in San Miguel was more than just about food—it was a celebration of craftsmanship. Later that day, we visited artisans who transform raw clay into stunning, functional pieces. Observing their artistry reminded me that the everyday items we use—plates, bowls, pitchers—carry stories and history.

Thus, Casa Zuma CLAY was created.

Casa Zuma 3-piece dinnerware collection

Our Canyon Dinnerware collection—including dinner plates, salad plates, pasta bowls, and snack bowls—captures the earthy essence that inspired us in Mexico. Each piece is handcrafted in San Miguel, showcasing unique variations in glaze and form that make them one-of-a-kind. We also designed a few additional items to reflect our experiences: the Blanco Pitcher, Terra Cotta Wine Cooler, and Ceramic Beverage Dispenser. Together, they create a dining experience that feels timeless and deeply rooted in Mexican craftsmanship.

These aren’t merely decorative pieces reserved for special occasions—they’re perfect for everyday meals, whether it’s Tuesday morning oatmeal or a Saturday dinner party, and of course, brunch with friends enjoying these chilaquiles verdes.

Ultimately, gathering around the table is about slowing down, enjoying each other's company, and appreciating the people in our lives.

Explore the Casa Zuma CLAY collection here.

The Joy of Gathering

What resonated most about this dish wasn’t just the taste, but the spirit it embodies. Each bite carries the warmth and creativity of San Miguel, serving as a reminder that when meals are prepared with love and shared with those we cherish, even simple ingredients can feel extraordinary. Let this recipe inspire you to slow down, cook thoughtfully, and savor something real.

Scroll down for the recipe—save this one for your next brunch gathering.

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Description

A vibrant, flavorful take on chilaquiles verdes featuring roasted salsa, a fried egg, and avocado—straight from a sunlit morning in San Miguel de Allende.

Ingredients

For the Salsa Verde:

  • 6 small green tomatoes (tomatillos or unripe tomatoes)

  • 1 poblano pepper

  • 1/2 jalapeño pepper (adjust to taste)

  • 1/2 red onion (or white, if preferred)

  • 2-3 garlic cloves

  • 1 big pinch sea salt (preferably large flake)

  • 1/2 cup water

For the Chilaquiles:

  • 4 cups unsalted tortilla chips (or homemade, lightly fried corn tortillas)

  • Neutral oil (if making your own chips)

To Serve:

  • 2-3 fried eggs

  • Refried beans

  • Crumbly cheese (cotija or queso fresco)

  • Sliced avocado

  • Optional: sautéed squash blossoms

Instructions

  1. Roast the Veggies:
    Heat a comal, cast iron skillet, or dry pan over high heat. Char the green tomatoes, poblano, jalapeño, and onion until they blister and soften (approximately 10 minutes). They should be soft enough to press with your thumb.

  2. Prep for Mashing:
    Remove stems from the peppers and the core from the tomatoes. Peel off any loose skins if desired, but don’t worry about perfection.

  3. Make the Salsa Verde:
    Using a molcajete or food processor, mash the roasted vegetables with the garlic and salt. Work in stages for a chunky texture. Transfer to a saucepan, add ½ cup of water, and simmer over low-medium heat for 5 minutes until slightly thickened.

  4. Prepare the Chips:
    Choose unsalted store-bought chips or make your own by cutting corn tortillas into triangles, lightly frying them, and draining on paper towels.

  5. Assemble the Chilaquiles:
    Gently mix the chips into the warm salsa, allowing them to sit off heat for 5 minutes to soften slightly while maintaining some crunch.

  6. Fry the Eggs:
    In a separate skillet, cook 2–3 eggs sunny side up or to your preference.

  7. Serve:
    Plate the chilaquiles, topping each serving with a fried egg, a scoop of refried beans, cheese, and avocado slices. Optionally, add sautéed squash blossoms for an extra touch.

  • Prep Time: 10
  • Cook Time: 20