"Divorced" Chilaquiles
Chef Maru Davila is making a delicious dish with added health benefits.
"Divorced" Chilaquiles
Breakfast, Brunch, Lunch
6 Servings

For Chayote and Jimaca Chips

  • 6 -12 Chayotes (Mexican Squash)
  • 6 Medium Jicamas or 4 Large ones
  • Olive oil
  • Sea Salt

For Tarasco (Chipotle Sauce)

  • 3 Tbsp. Extra Virgin Olive Oil
  • Tomatillos [3.3 lbs.]
  • Onion [ [3.3 oz.]
  • Water [1500 ml]
  • 9 Garlic Cloves
  • 6 Chipotle Chile peppers – canned, without seeds, stems or veins]
  • 3 Serrano chiles – without seeds, stem or veins
  • 3 oz. fresh Cilantro
  • 1/2 - 1 Tbsp. Sea Salt
  • 2 oz. Extra Virgin Olive oil

For the Green Sauce

  • 3lbs. Green tomatillos
  • 12 C Water
  • 8 Serrano chiles
  • 9 oz. Onion
  • 6 Garlic cloves - peeled
  • 6 Tbsp. Extra Virgin Olive oil
  • 1/2 - 1Tbsp. Sea salt
  • 1.5 oz. Fresh Cilantro

For Cooked Beans

  • 0.75 lbs. Beans - dried black or pinto
  • 3 Medium Yellow Onions
  • 3 Bay leaves
  • 6 Jalapeño Peppers
  • Sea Salt
  • Ground Black pepper
  • 3 Tbsp. Extra Virgin Olive Oil

Additional Ingredients to decorate & garnish

  • Organic arugula to put on the bottom of each plate
  • ¼-1/2 avocado per person
  • Chopped white onion to garnish
  • Chopped fresh cilantro to garnish


Servings: 6

  1. Preheat the oven at 450 F.
  2. Place parchment paper of a few oven Trays.
  3. Peal the jicamas.
  4. Slice the chayotes and the jicamas as thin as possible and place on the trays.
  5. Using a silicon brush, lightly coat the chayotes & jicamas slices with olive oil on both sides. Season with sea salt.
  6. Bake the chayotes and the jicama for 20-23 minutes, turning after 10 minutes. Keep an eye on the chips because they can burn faster than you think. Take out of the oven those that are ready (crispy brown on the outside).
  7. Let the Chips cool and dry.

Servings: 6

  1. Peel the tomatillos and wash, then place in a medium to large pot.
  2. Cut the onion in large chunks, then add to the pot.
  3. Add water to the pot. Bring to a boil and cook for 15 minutes.
  4. When done, save 1 1/2 cups, and discard the rest.
  5. Place in a blender the garlic, chipotle, Serrano, cilantro and salt (use half of the salt and taste, then add more if needed).
  6. Add the cooked tomatillos, onion and 1 1/2 cups of the water saved.
  7. Blend on high speed for 15 seconds.
  8. Heat a large pot on medium heat. When hot, add the olive oil and immediately add the blend. Bring to a boil and then reduce the heat to simmer. Cook for 15 minutes, stirring frequently.
  9. Serve warm.

Servings: 6

  1. Peel and rinse the tomatillos. Put them on the large pot with the water.
  2. Cook the tomatillos on high heat for 15 minutes. While they are cooking, continue with step #3.
  3. Take out the seeds, stem and vein of the chile.
  4. Chop the onion and the garlic.
  5. Heat a deep pan on medium heat. When hot, add the olive oil and immediately add the onion. Cook for 2 minutes, stirring so it cooks evenly.
  6. Add the garlic and cook for 1 more minute, stirring. Remove from heat.
  7. Place in a blender the cooked tomatillos, onion, garlic, chiles, and salt Use half of the salt and taste, then add more if needed). Blend on high speed for 10 seconds.
  8. Pour the blend into the frying pan and cook for 10 minutes starting on high heat. When boiling, reduce the heat to medium. Stir often.
  9. Pour the sauce into the blender. Add the cilantro. Blend on medium speed for 2 seconds. Serve warm.

Servings: 6

  1. Spread beans in a single layer on a large sheet tray. Pick through to remove and discard any small stones or debris and then rinse well with a strainer.
  2. In a large bowl, cover beans with 3 inches of cold water, cover, and set aside at room temperature for 8 hours or overnight.
  3. Cut the onion in quarters and set aside.
  4. Drain soaked beans and transfer to a large pot. Cover pot in 2 inches of cold water.
  5. Add onion, bay leaves and jalapeño peppers and bring to a boil. Use a large spoon to skim off and discard any foam on the surface.
  6. Once it reaches boiling point, reduce heat, cover, and simmer, gently stirring occasionally until beans are tender, 1 to 1 1/2 hours.
  7. You can drain beans, if desired, and discard onions, jalapeños and bay leaves. Season with salt and pepper.
  8. If you like refried beans or dried beans, you can heat up in a medium-sized pan by adding the olive oil and squashing the beans until they reach the desired consistency.


  1. Place arugula on bottom of each plate.
  2. Add chayote chips to one side of plate; jicama chips to the other side.
  3. Arrange beans in middle of plate.
  4. Add Tarasco sauce to one side of plate; green sauce to other side of plate.
  5. Add avocado slices on top of beans.
  6. Garnish with chopped onions & fresh cilantro.