Where to Eat Chilaquiles in Chicago - Eater Chicago
"It is no secret that Mexico City natives have a strong affinity for bolillos, a small roll with the texture of a baguette. Capitalinos (Mexican from Mexico City) find in bolillos a perfect vehicle for anything, from tamales (tamale tortas are called guajolotas) to chilaquiles and anything in between. Folklore even attributes ‘medicinal’ properties to this bread—as bolillos are considered a go-to remedy for emotional distress. Pan Artesanal´s chef and co-owner, Marisol Espinoza, does not serve chilaquiles in a bolillo but surprises customers by delivering red chilaquiles in a delicious croissant-like pastry that layers on a flaky, buttery texture to the spicy, crunchy tortilla chips. Pan Artesanal is currently open only on the weekends and sells out early. Customers can order at the bakery or place orders ahead of time through the Clover app." - Brenda Storch
