4/30/2013 09:05:00 AM

Cool Ranch Chilaquiles From Ideas in Food

Photo: Ideas in Food
Chef consultants Aki Kamozawa and Alex Talbot dedicated their daily post yesterday to a brilliant - and easy - dish that fits right into Mexican Food Week. Thanks to Ideas in Food, we now have the concept of Cool Ranch chilaquiles.

The pair had a half-used bag of Doritos lying around (like many of us), after using the first half to make Cool Ranch gnocchi (like very few of us). In any case, instead of letting them go stale, the chips were simmered into chilaquile breakfast goodness.

You can try this on your own, or wait and order chilaquiles for brunch next weekend at several places around Philly, including Blue Cat, Supper, Memphis Taproom, Kite and Key and many of the Mexican standards.

If it’s Ideas in Food you’re after, the duo is doing a collaborative dinner on Tuesday, May 14, with Mark and Eric Pescha at Charcoal BYOB in Yardley. The six-course meal starts at 5 PM and runs $70 per person, or $90 with non-alcoholic beverage pairings (you’re encouraged to BYO). Call for reservations (215-493-6394).


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