For me, chilaca was a love at first bite story. It’s one of the first dishes I ate when I was studying Spanish and living with a Mexican family in the south of Oaxaca. It’s essentially a comfort food dish, but, for me, it was also one of those ‘wow’ moments when you realise that Mexican food is so much more than just tacos.
That first time, the chilaca was served on the table as a guisado (stew) with the intention of stuffing it into tortillas or simply as a side dish to the protein on the table. At Hotel Jesus we serve this slightly more refined version of chilaca, while maintaining the primary notes of sweet yet salty, and a comfort food factor of 10+!