The Brunch Dish: Chilaquiles Verdes y Rojos con Huevos Poches at Crema
Brunch menus to do your weekend right.

There's little predictable about brunch at Crema. The food is authentically Mexican, but that doesn't make it straightforward or simple. It's rich, layered, and twisted up just a bit—a refreshing change of pace. Julieta Balesteros' chilaquiles ($15) are the perfect example. What's normally more like nachos—salsa or mole-soaked crispy tortillas, sometimes piled high with accoutrements—gets turned into a dish of tremendous proportions, enough for two to be sure.
The tortillas come in crunchy little strips, not unlike what you'd find atop a salad, but they're soaked full of flavor from both red and green salsa made in house—spicy and sweet. There's a good amount of liquid, but it quickly gets sopped up by everything else thrown in: chihuaha cheese that oozes and stretches, shredded chicken breast, cilantro, and a good dose of onions. It's the latter that make the dish taste almost like a Mexican chicken soup, so dense and thickened with cheese that no spoon is necessary. Not enough? There whole thing is crowned with two poached eggs, and a kicky mimosa rings in at just a buck extra.
Crema Restaurante
111 West 17th Street, New York NY 10011 (map) 212-691-4477
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