Breakfast

Chilaquile Negra con Mole Negro & Crispy Chorizo Dust

Day-old blue corn tortillas are hand-torn and charred in a cast-iron skillet until the edges blacken and curl, then tossed with a velvety, hour-long-simmered mole negro built from chilhuacle, ancho, mulato chiles, toasted almonds, and sesame. Eggs are gently scrambled and folded in just before plating. Crispy chorizo fat is rendered separately and drizzled as a finishing dust.