Build your own chilaquiles at Los Chilakos by starting with crispy fried tortilla chips, then selecting the red tomato salsa (their base option). Add a fried egg to inject richness, then finish with grated cheese and crema. Everything is cooked together in individual aluminum trays, so each portion arrives hot and integrated. The customization allows you to control the spice and richness level.
Tips from diners
Start with medium salsa if you're unsure about spice levels—you can always add more from the hot sauce bottles on the table.
Los Chilakos takes their chilaquiles concept and sandwiches it: they fill a crispy bolillo roll with chilaquiles, egg, cheese, and crema, creating a portable breakfast option. It's messier than eating from a plate but more convenient if you're eating on the go. The bread soaks up the salsa, creating a textural contrast with the crispy chips.
Tips from diners
Eat the torta quickly before the bread gets too soggy—best consumed within 10 minutes of preparation.
For a lighter breakfast option, Los Chilakos serves chilaquiles topped generously with queso fresco (fresh, crumbly cheese) instead of a fried egg. The fresh cheese is tangy and salty, providing contrast to the saucy tortillas without the heaviness of egg yolk. Crema is still included. It's a popular choice among those seeking breakfast without feeling overstuffed.
Tips from diners
This version is perfect if you want chilaquiles but plan to eat lunch later—it's filling but not heavy.
The green salsa option at Los Chilakos is brighter and more acidic than the red, made from fresh tomatillos and chiles. Paired with crumbled chorizo (Mexican sausage) that cooks right into the chilaquiles, it creates a more robust, spice-forward dish. The tomatillo cuts through the richness of the chorizo beautifully. It's a combination that regular customers swear by.
Tips from diners
Ask for the green salsa with extra jalapeño slices—the heat builds nicely and complements the chorizo.
Los Chilakos offers avocado as a premium topping that adds richness and a smooth texture to the crispy chilaquiles. The avocado arrives fresh and creamy, sliced thick and nestled on top of the hot chilaquiles. Combined with a fried egg, it creates a more restaurant-quality presentation while maintaining the humble breakfast spirit.
Tips from diners
The avocado arrives fresh and ripe—don't skip it if you want to elevate your chilaquiles experience.
Los Chilakos is a breakfast institution that specializes in what they do best: chilaquiles prepared fresh and baked in individual aluminum trays. Diners build their own bowl by selecting from several salsa varieties beyond the standard red and green, then choosing protein, vegetables, and toppings. The formula is simple but the execution is consistent, making it a go-to morning destination across multiple Mexico City locations.
Open from 6:30am on weekdays, 7am on Sundays. Arrive before 8am for the shortest lines.
Tell the server exactly what you want before they start cooking—salsa choice, protein, extra toppings. Customization is their strength.
Los Chilakos has multiple locations across the city including Santa Fé, Condesa, and Roma. Quality is consistent but the Santa Fé location is the most spacious.
This is one of the most affordable customizable breakfast options in Mexico City—prices haven't changed much in years.
Page last updated: