"With its many options, this popular Little Village breakfast spot could very well be a shrine to chilaquiles. From the version in mole sauce to enfrijolados, a take on a dish similar to enchiladas that entails covering tortillas with a bean-based cream instead of salsa, at La Catedral, there is a choice suited for what it seems every taste and level of heat tolerance. According to Jalisco-born chef and owner Ambrocio González, at La Catedral, the traditional chilaquiles verdes made with a tomatillo sauce, or the very spicy a la diabla version, which adds the smokiness, and depth of chipotle chilis to the heat, are the most popular. Despite the recent shortage of ingredients, which has driven the team at La Catedral to look out for them constantly, Chef Ambrosio is committed to keeping the many chilaquiles on the menu and will add one more option in winter. If you can, try to visit on a weekday. Lines are out the door on weekends but worth the wait." - Brenda Storch
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