Special Request: Use stale tortillas to make Dos Reyes' tasty chilaquiles
SPECIAL REQUEST

Special Request: Use stale tortillas to make Dos Reyes' tasty chilaquiles

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QI would like to have the recipe for the chilaquiles at Dos Reyes Mexican Restaurant. The combination of tortillas, salsa, cilantro rice, beans and eggs makes for a different and delicious breakfast. — Carolyn Lewis, Princeton Heights

A • Partners Mauricio Garnica and Jorge Salazar begin the day early at Dos Reyes Mexican Restaurant, opening at 10 a.m. to serve Mexican breakfasts. They offer delicious alternatives to cold cereals, hot oatmeal and the traditional meat, eggs, toast and potatoes American enjoy for breakfasts.

“Every Mexican mama uses up stale tortillas by making chilaquiles,” Salazar says. “The salsas can be either green or red, and as spicy or mild as desired. The crema and queso fresco add to the flavors.”

They can be eaten alone as a snack, but the most popular way to serve them is for breakfast with beans, rice and eggs, cooked any way. It can be customized with choices of rice and beans, too. Over easy and sunny-side-up eggs are the norm. When the hot egg yolk mixes with the beans, rice and chilaquiles, the tastes really pop. A soft scramble would work, too.

The breakfast menu features a closely curated selection of four menu items — egg tacos, breakfast burritos, chilaquiles, an egg-y sandwich, the torta de huevo. Each one holds a surprise.

Egg tacos get topped with pico de gallo, mozzarella cheese and avocado. You have your choice of chorizo, ham or steak in a burrito filled with refried beans, scrambled eggs, melted mozzarella and pico de gallo. The torta sandwich, which is served with pinto beans, starts with Mexican telara bread stuffed with scrambled eggs, chorizo, fried black beans, melted mozzarella and chipotle crema.

Dos Reyes also serves lunch and dinner. The extensive menu features street tacos, big burritos, enchiladas and more. The enchiladas, burritos and tacos, and specials all feature slow-cooked and roasted meats made in house. In fact, the restaurant runs a from-scratch kitchen with everything from salsas and appetizers to sweets made fresh each day.

Specialties include a traditional Oaxaca style tamal, with your choice of chicken with salsa verde or pork with salsa roja. These big tamals get wrapped in banana leaves and steamed, then served with pinto beans and rice. Fajitas, a popular cold weather specialty, come to the table sizzling in skillet months. “In Mexico, we ate them on plates, but our customers wanted the skillets, so we serve them in skillets,” Garnica says.

Readers have asked for recipes for a few Dos Reyes dishes, including its popular street corn appetizer and creamy guacamole, both of which make fine starters to a meal or a good snack with margaritas.


Dos Reyes Mexican Restaurant

5912 Hampton Avenue

314-833-5550; search for it on facebook.com


Would you like to request a recipe from a restaurant that is still open in the St. Louis area? Send your request along with your full name and the city you live in to reciperequest@post-dispatch.com.


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