If there is one thing we, Mexico City residents, agree on, it is that everyone craves chilaquiles. Especially on Fridays at mid-morning, with a grumpy soul at the office, or on Sundays, when we need energy after a sleepless weekend. Green chilaquiles, with the tangy aroma of tomatillo, are a favorite. This is evidenced in the street stalls that from six in the morning until noon deliver one order after another. With milanesa or shredded chicken, with cochinita, cheese, pork rinds, chorizo, cecina, or the sun of this chilaquilera galaxy: fried egg that spills its splendor over the mixture of fried tortilla, stuffed and adorned -for the eye and the palate- with cream, cheese, onion and the aromatic fan of cilantro. What we can’t agree on is the texture: the Chilango debate is whether chilaquiles should be soaked or crunchy. Everyone knows which side to fight for, but in the city of opportunities, there is something for everyone.