Chilaquiles: Traditional Authentic Mexican Cooking

Amelia Ceja serves Chiliquiles at her Vineyard in Sonoma. This classic dish goes back to the Aztec times but it was officially documented in a Spanish-American cookbook in the United States in the late 1800’s.


By Amelia Ceja

Authentic Mexican Breakfast Amelia Ceja's Chilaquiles

Upon visiting Ceja Vineyards in Napa, California, you might be greeted by one of it’s owners, Amelia Ceja, one of the first Mexican born woman Vineyard owners in the United States.  She might hand you one of their fine wines or if you are there at breakfastime, you might be treated to a classic Mexican breakfast dish, Chilaquiles.

Amelia, her husband, his brother and wife built Ceja Vineyards up from scratch starting with 15 acres  over 40 years ago.  Today,  Ceja Vineyards has 115 acres on which they grow several varietals that produce a vast array of beautiful wines.  Every sip is exquisite and delicious and pairs perfectly with Amelia’s Mexican dishes.  For more of Amelia’s authentic Mexican recipes, follow her here at Ceja Vineyards or watch her videos on Salud Napa!



  • 24 corn tortillas each tortilla cut into 8 wedges
  • 10 beaten eggs
  •  corn oil
  •  salt to taste
  •  3 lbs tomatoes, coarsely chopped
  •  3 jalapeño peppers coarsely chopped
  •  3 minced garlic cloves
  •  3 tbsp olive oil
  •  1 medium white or yellow onion coarsely chopped
  •  Cotija cheese or queso fresco
  •  Cotija cheese or queso fresco Crema Mexicana or créme fraiche
  •  cilantro chopped
  •  avocado sliced


Spicy Tomato Salsa

1. Place coarsely chopped tomatoes and jalapeño peppers into a saucepan then add 2 cups of water and bring to a boil. Simmer for 20 minutes.

2. Remove cooked tomatoes, jalapeño peppers and the cooking liquid from saucepan into a blender. Add minced garlic cloves and pulse until blended but not puréed.

3. Then add 2 tbsp of olive oil to a medium hot sauté pan. Add in the coarsely chopped onion and cook for 5 minutes.

4. Add the contents from the blender and bring to a boil.

5. Reduce heat and simmer for 10 minutes. Season with salt and pepper to taste.



1. In a large sauté pan, coat pan generously with corn oil (1/4 inch), heat to medium high to high. When the oil is hot, add 1/2 of the tortillas, and fry until golden brown. Remove tortillas to a paper towel lined plate to soak up excess oil. Repeat the procedure with the rest of the tortillas. Wipe pan clean of any browned bits of tortillas.

2. Add 3 tbsp olive oil to pan and bring to medium heat. Add the fried tortillas then pour the beaten eggs over them. Stir with a spatula to coat the tortillas with the beaten eggs and cook until eggs are set (about 5 minutes).

3. Now add in spicy tomato salsa and stir until most of the salsa is absorbed by the tortilla-egg mixture (about 5 minutes). Add salt and pepper to taste. Cook for a few more minutes.

4. Serve immediately and garnish with crumbled Cotija cheese or queso fresco, Crema Mexicana or crème fraiche, chopped cilantro and an avocado slice.