What if I told you there was a socially acceptable way to eat chips and salsa for breakfast?
With a few additions, and a fork, it’s actually a traditional dish in Mexico called Chilaquiles.
At Cafe a la C’Art, the tortilla chips are covered with a Hatch red chile sauce and topped with two eggs, avocado, cheddar, jack cheese, and calabacitas.
The contrast of crunchy chips with sauce-soaked chips combines addictively with the creamy ingredients and earthy vegetables.
If you get the opportunity, take advantage of their lovely patio.
Cafe a la C’Art is located at 150 N. Main Ave. For more information, visit cafealacarttucson.com.
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Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
