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“It's a mix of chilaquiles and cheesy grits--- something my grandmothers used to make, in their own ways. One was Black, from Georgia, and the other was Mexican, from Veracruz. I grew up eating both, and this is kinda like a blend of the two worlds. A little homage to both of them." I took a bite, and the flavors exploded--- creamy, sharp cheese with the slight crisp of tortillas, balanced with the rich softness of the eggs. The grits were smooth and buttery, while the spice from the salsa brought the dish to life. I laughed. "This does taste like one foot in the South and the other across the border.” — Michelle Stimpson
It's a mix of chilaquiles and cheesy grits--- something my grandmothers used to make, in their own ways. One was Black, from Georgia, and the other was Mexican, from Veracruz. I grew up eating both, and this is kinda like a blend of the two worlds. A little homage to both of them."
I took a bite, and the flavors exploded--- creamy, sharp cheese with the slight crisp of tortillas, balanced with the rich softness of the eggs. The grits were smooth and buttery, while the spice from the salsa brought the dish to life.
I laughed. "This does taste like one foot in the South and the other across the border.