The marriage of rich, hearty steak with zesty, spicy chilaquiles creates a culinary experience that transcends borders. A perfectly cooked New York strip steak is served alongside soft-baked chilaquiles made with corn tortilla chips smothered in smoky salsa Morita, cotija cheese, and sour cream and garnished with scallions and radishes. This dish is a true celebration of both Mexican and American culinary traditions, giving you the best of both worlds in every delicious forkful.
Nutritional facts
Protein
47g
Carbs
85g
Calories
1200
Fat
80g
Ingredients
Dried Morita ChileNY Strip SteakOnionCanola and Olive Oil BlendCorn Tortilla ChipsRosemaryGarlic PowderBlack PepperSour CreamOnionKosher SaltEpazoteCotija CheeseChicken BaseGreen OnionRadishCanned Tomato
Reviews
4.1
Based on 21 reviews
“A good diet can heal you, or do the opposite!” Chef Roberto Vergara was born in the picturesque tourist destination of Acapulco, Mexico. He grew up in an environment of luxury hotels, villas, resorts, and international cuisine, with a strong cosmopolitan influence expressed in aromas, colors, textures, and flavors. In his teens, he moved to the Windy City to continue his gastronomic studies at Kendall College. Over time, he was able to open Tutti Frutti, where he created flavors beloved by the residents of Belmont Cragin. Currently, he is an independent chef with the creative freedom to design new experiences in culinary art. The dishes on his menu are inspired by his desire to create exciting new flavors and experiences for you.
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