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Easy Mexican Chilaquiles Recipe with Fried Eggs, Shredded Chicken and Green Salsa for Chilaquiles Verdes. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved. What to Cook this Week.

Mexican Chilaquiles Recipe with Fried Eggs, Shredded Chicken and Green Salsa for Chilaquiles Verdes

This easy Mexican chilaquiles recipe with fried eggs, shredded chicken and green salsa makes chilaquiles verdes. A beloved Mexican dish eaten for breakfast, brunch, lunch, dinner or supper in Mexico, chilaquiles was created to use up day-old tortilla chips and other leftovers, and is a very versatile dish. It’s also a popular Mexican hangover cure!

This Mexican chilaquiles recipe with fried eggs, shredded chicken and green salsa is my attempt to recreate the chilaquiles verdes (green chilaquiles) or, more correctly, chilaquiles con pollo en salsa verde (chilaquiles with chicken in green salsa) that I became addicted to at Café la Blanca in Mexico City many years ago.

Mexican chilaquiles – homemade tortilla chips called totopos that are created from frying stale corn tortillas, which are then cooked in salsa, and served with Mexican cotija and crema – is a pre-Hispanic Aztec dish. Chilaquiles – pronounced chee-lah-KEE-lehs – comes from a Nahuatl word that meant ‘chillies and greens’.

Long a popular Mexican breakfast dish, chilaquiles can really be eaten at any time of day. Filling and comforting, it makes for a fantastic lunch or dinner, while my Mexican friends used to tuck into late-night bowls after an evening spent bar-hopping and clubbing, swearing it was the best hangover cure.

This Mexican chilaquiles recipe with fried eggs, shredded chicken and green salsa is the latest edition in our Weekend Eggs recipe series on quintessential eggs dishes from around the world.

If you’re visiting us for the first time, we launched Weekend Eggs back in 2010 when we launched Grantourismo with a yearlong global grand tour aimed at promoting slow, local and experiential travel. We spent two weeks in each destination, staying in apartment rentals and holiday homes to get an insight into how locals lived their lives. 

In each place we settled into, we explored the local food, connected with local cooks and chefs, and learnt to cook local specialties, which we shared in a series called The Dish, for which Terence learnt to cook a quintessential dish of each place, and our Weekend Eggs series, which we rebooted early last year.

Before I tell you about this Mexican chilaquiles recipe with fried eggs, shredded chicken and green salsa, we have a favour to ask. Grantourismo is reader-funded. If you’ve enjoyed our recipes or other content on the site, please consider supporting Grantourismo. You could buy us a coffee and we’ll use that donation to buy cooking ingredients for recipe testing or contribute to our epic original Cambodian cuisine history and cookbook on Patreon.

Another option is to use our links to book accommodation, rent a car or campervan or motorhome, buy travel insurance, or book a tour on Klook or Get Your Guide. Or purchase something on Amazon, such as these James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, cookbooks for culinary travellers, travel books to inspire wanderlust, or gifts for Asian food lovers, picnic lovers and travellers who love photography. We may earn a small commission but you won’t pay extra.

You could also shop our Grantourismo store on Society6 for gifts for foodies, including fun reusable cloth face masks designed with Terence’s images. Now let’s tell you about this Mexican chilaquiles recipe with fried eggs, shredded chicken and green salsa.

Mexican Chilaquiles Recipe with Fried Eggs, Shredded Chicken and Green Salsa for Chilaquiles Verdes

This easy Mexican chilaquiles recipe with fried eggs, shredded chicken and green salsa is my attempt to recreate that chilaquiles con pollo en salsa verde or chilaquiles with chicken in green salsa that I became smitten with at Café la Blanca in Mexico City all those years ago.

Back in 1997, I was in the Mexican capital completing research for my masters on Latin American Cinema. It was the last stop on an exhausting Latin American trip that took me to nine countries, most of which I’d spent a month at a time in, watching movies from the continent in darkened cinemas at film festivals and archives.

By the time I got to Mexico City, I was well and truly in thesis write-up mode, so my priorities were somewhere to work with the table, chair and bright lights that my budget hotel room lacked, along with strong coffee and affordable and delicious comfort food.

Café la Blanca ticked all boxes and the staff had no issues with me returning night after night, taking up a table for hours to work, as long as I ate and drank, and I think they were amused by my addiction to their chilaquiles con pollo en salsa verde.

I think this Mexican chilaquiles recipe will make you something fairly close in flavour, as long as you can get tomatillos – they’re essential and like all fruit and vegetables are best fresh. We can’t get tomatillos here, so when we can’t we’ll use canned tomatillos or a store-bought salsa verdes made with tomatillos.

The presentation of our chilaquiles is obviously not very traditional. A busy cook at a restaurant like Cafe la Blanca is not going to evenly sprinkle sliced onions and jalapeños on their chilaquiles and nor should you. Sorry, I can’t help myself.

Easy Mexican Chilaquiles Recipe with Fried Eggs, Shredded Chicken and Green Salsa for Chilaquiles Verdes. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Mexican cotjia, a white crumbly cheese, is essential. It’s available on Amazon, however, if you can’t source it use a crumbly white cheese. Mexican cooking instructors have recommended a mild crumbly feta as an alternative, however, feta can often be too salty, so we prefer a European-style white cheese. 

Mexican crema is another product that’s challenging to source outside Mexico so we will use sour cream, which we thin out with a little milk when we’re not in Mexico.

Lastly, I sprinkle chilli flakes on my eggs which is not at all traditionally Mexican and again that’s my Southeast Asian influence there but you do as you like.

Just a few tips to making this Mexican chilaquiles recipe with fried eggs, shredded chicken and green salsa.

Tips to Making this Mexican Chilaquiles Recipe with Fried Eggs, Shredded Chicken and Green Salsa for Chilaquiles Verdes

I only have a few tips for making this Mexican chilaquiles recipe with fried eggs, shredded chicken and green salsa, so let’s start with the homemade tortilla chips called totopos in Mexico. Mexican chilaquiles are thought to have been created to use up stale corn tortillas.

Traditionally, day-old corn tortillas are sliced into triangles and fried in a pan to make totopos. Although I notice that increasingly younger more health-conscious Mexicans are baking them. We prefer frying, but then we’re not eating chilaquiles every day. They’re super easy to make and we can provide a separate recipe for totopos if you find that necessary.

Having said that, we can’t always source corn tortillas here, nor can we find Mexico’s corn flour called masa harina here to make our own. We encourage you to give them a try if you can get hold of masa harina. It’s also worth investing in a cast-iron tortilla press.

We have made flour tortillas and also used store-bought wheat flour tortillas and made tortilla chips by slicing and frying those. They aren’t ideal for chilaquiles as even very stale flour tortillas get soggy quickly compared to corn tortillas. 

We also rarely have leftover tortillas, and in that case will use plain handmade tortilla chips made by a Mexican restaurant here in Siem Reap. You can also find plain unsalted restaurant-style tortilla chips online. They work, but commercial, flavoured corn chips like Doritos and the like will not.

Easy Mexican Chilaquiles Recipe with Fried Eggs, Shredded Chicken and Green Salsa for Chilaquiles Verdes. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

To make your shredded chicken, you could really use any part of the chicken, but I think whole chicken breasts poach best and if you poach them until they are just-done, they should stay moist.

Check the temperature at 8 minutes to ensure they don’t over-cook and it’s essential to use a kitchen meat thermometer and poke it into the thickest part of the breast. When the chicken reaches 70°C/158°F remove it.

Set the chicken aside and then when it’s cool enough to touch, just use your fingers to pull it apart. That’s why it’s sometimes called pulled chicken. Make sure to keep the poaching liquid for the salsa.

Think tomatillos are essential for this green salsa, although I do know of Mexican cooks who skip them and only use coriander (cilantro). (I’ve not tried that sauce yet, but I will and will report back.) Start with fresh tomatillos if you can find them, and if you can’t buy canned whole tomatillos and purée them in a blender or food processor.

We can occasionally get the La Costena brand of whole canned tomatillos here, but when we can’t we’ll buy La Costena’s ‘green salsa tomatillo sauce‘, which is essentially a salsa verde.

That’s all we have access to here, however, there are so many brands, including smaller artisanal brands, available on Amazon that we’d be testing out if we could. Do let us know if you have used any of those and can recommend them in the comments and we’ll share your tips here. If you can’t source tomatillos, fresh or canned, that means skipping step 3.

You’ll need a deep frying pan, cast iron skillet or non-stick French skillet for making the salsa verde from scratch as you’ll be adding the tortilla chips or tostadas you made to the pan.

If you can’t source Mexican cotija cheese (it’s available on Amazon), use a crumbly white cheese, such as a European or Danish white cheese, or a feta cheese as long as it’s not too salty. We sometimes serve frijoles or refried beans on the side, as they do in Mexico, and we also like to douse on a little extra hot sauce, such as Tapatio or Cholula.

I recommend prepping all your garnishes, toppings and sauces first, then assembling your chilaquiles before frying your eggs. Quickly fry the eggs to your liking, pop them on top of the chilaquiles, and serve immediately with additional garnishes and crema so guests can customise their dishes to their liking.

Mexican Chilaquiles Recipe with Fried Eggs, Shredded Chicken and Green Salsa for Chilaquiles Verdes

Easy Mexican Chilaquiles Recipe with Fried Eggs, Shredded Chicken and Green Salsa for Chilaquiles Verdes. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved. What to Cook this Week.

Mexican Chilaquiles Recipe with Fried Eggs, Chicken and Green Salsa

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This easy Mexican chilaquiles recipe with fried eggs, shredded chicken and green salsa makes chilaquiles verdes. A popular dish eaten for breakfast, brunch, lunch, dinner or supper in Mexico, chilaquiles was created to use up stale tortilla chips (tostadas) and other leftovers, and is a very versatile dish. It’s also a popular Mexican hangover cure!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Breakfast, Brunch, Dinner
Cuisine: Mexican
Servings: 2
Calories: 905kcal
Author: Lara Dunston

Ingredients

  • 300 g chicken breasts
  • 300 ml chicken broth poaching liquid
  • 2 tbsp vegetable oil
  • 1 large onion roughly chopped
  • 3 garlic cloves peeled and finely chopped
  • 300 g tomatillos fresh, cooked and reduced or canned and puréed (see notes)
  • ½ tsp salt
  • 100 g fresh coriander leaves only
  • 100 g corn tortillas stale, sliced into triangles and deep fried or store-bought restaurant style (see notes)
  • 50 g cotija cheese or crumbly fresh white cheese or feta
  • 1 purple shallots roughly sliced
  • 2 fresh serrano chillies sliced – or jalapeno slices
  • 100 ml Mexican crema – or sour cream or crème fraiche thinned with milk
  • 1 small avocado peeled and sliced
  • 1 lime quartered
  • 2 eggs
  • ½ tsp chilli flakes optional

Instructions

  • In a medium pot over medium heat, poach the whole chicken breasts in just enough room temperature water to cover the breasts, turning heat to low after the water begins to simmer, and adding more water if needed to ensure the chicken is just-covered.
  • Check the temperature at 8 minutes by poking a meat thermometer into the thickest part of the breast; when the chicken reaches 70°C/158°F remove, set aside, and when cool enough to touch, shred by pulling apart the chicken with your fingers. Keep the poaching liquid for the salsa.
  • In a deep medium-sized frying pan or skillet over medium heat, add the oil and fry the chopped onion until soft and translucent, add the garlic and continue to fry until fragrant (do not to let the garlic brown), then add the puréed tomatillos, chicken broth and salt and simmer, stirring occasionally, and increasing heat if needed, to reduce and thicken the salsa. Taste and add salt if needed.
  • Add half the fresh coriander and the shredded chicken to the green salsa, stir to combine well, then add the tortilla chips and continue to simmer until the tortilla chips are just soft; no longer, as you don’t want the tortilla chips to turn to mush.
  • Distribute the tortilla chips, salsa and shredded chicken between two plates.
  • Sprinkle on the cotija or crumbly white cheese, remaining fresh coriander, purple shallot slices, and serrano chilli slices or jalapeno slices; spoon on the Mexican crema or sour cream or crème fraiche; and arrange the avocado slices on top, squeezing a little lime juice on them.
  • Fry the eggs to your liking and pop the eggs on top of the chilaquiles, sprinkle with chilli flakes, and serve immediately with additional dishes of garnishes and hot sauces.

Nutrition

Calories: 905kcal | Carbohydrates: 69g | Protein: 53g | Fat: 50g | Saturated Fat: 15g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 282mg | Sodium: 1952mg | Potassium: 2211mg | Fiber: 16g | Sugar: 14g | Vitamin A: 4308IU | Vitamin C: 72mg | Calcium: 347mg | Iron: 6mg

Please do let us know in the comments below if you make this Mexican chilaquiles recipe with fried eggs, shredded chicken and green salsa, as we’d love to know how it turns out for you.

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About Lara Dunston

A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

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Lara and Terence are an Australian-born, Southeast Asia-based travel and food writers and photographers who have authored scores of guidebooks, produced countless travel and food stories, are currently developing cookbooks and guidebooks, and host culinary tours and writing and photography retreats in Southeast Asia.
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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
#blackcat #blackcatsofinstagram #picoftheday 
#christmas #christmastree #xmas #merrychristmas #happychristmas #cambodia #siemreap
This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

#siemreap #cambodia #asia #travel #instatravel #traveldeeper #slowtravel #localtravel #experientialtravel #exploremore #neverstopexploring #goexplore #igtravel #angkorwat #angkor #temple #temples #angkorwithoutcrowds #unesco #unescoworldheritagesite #unescoworldheritage #archaeology #archaeologicalsite #traveladdict #beautifuldestinations #beautifulplaces #travelgram #wanderlust #picoftheday📷 #grantourismotravels.
Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

#recipe #recipes #vietnamesefood #cambodianfood #asianfood #southeastasianfood #ricenoodles #rice #noodlebowl #meatballs #igfood #igfoodie #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #writingacookbook #writingacambodiancookbook #patreon #patreoncreator #grantourismo
It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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