Bacon Chilaquiles

• Crispy Jones Raw Diced Bacon with black beans, scallions, diced tomato, pepper jack, and salsa verde, layered through freshly fried tortilla chips.
• Topped with avocado, jalapeños, cilantro, queso fresco, and a sunny side up egg.
• Finished with a sprinkle of Tajín seasoning.

The most common mistake with chilaquiles in a volume setting is losing chip texture. The fix is sequence: render the bacon first in a hot pan, pull it, then build the salsa verde directly in the residual fat. Add chips last and toss quickly — you want them coated and just beginning to soften at the edges, not fully saturated.

The egg should be cooked separately and placed on top to order.

Pre-batching the salsa verde and black beans the night before is the difference between a 4-minute ticket and an 8-minute one.

• Brunch Entrée
• Breakfast
• Chef-Driven Menu