Mexican Infusion

Traveling, to me, is all about absorbing everything around me, from the scents to the tastes to the sounds and the textures, even the feeling of the air and the angle of the sun. Obviously the food is a big part of that, and I'll come home craving the flavors of the place, almost as if they've insinuated themselves into my physical makeup. Toasted sesame oil and fish sauce were the ones that stuck with me from Korea, seaweed and miso from Japan, choucroute from Alsace.

This morning we woke up with a yen for chilaquiles like those we had at Playa Bruja in Mazatlan, eggs scrambled with pieces of fried tortilla. Though we didn't have a red chile sauce to top them, there were corn tortillas in the freezer, and the makings for pico de gallo on hand. With no view of the ocean or the sound of the waves crashing on the beach to accompany the meal, they still managed to bring back, even if only fleetingly, the feeling of the place.

Chilaquiles

2 Tbsp. vegetable oil
4 tortillas, sliced into strips
1/4 onion, chopped fine
2 cloves garlic, minced
1 jalapeño pepper, seeds removed and flesh minced
1 tomato, seeded and chopped fine
8 eggs
Salt and pepper, to taste
Salsa or red chile sauce, optional

Heat 2 Tbsp. oil in frying pan and add tortilla strips a few at a time, browning slightly and removing to paper towels to drain. Break eggs in bowl and beat to combine. In a clean frying pan heat one tablespoon oil, add onion, garlic and pepper and saute till tender. Add tomatoes, eggs and fried tortilla strips and cook till eggs are set. Season to taste with salt and pepper and serve with chile sauce or salsa.