Chicago magazine

Chips for Breakfast!

when preparing Tzuco’s version of the classic Mexican breakfast dish. Bagged chips and a sauce anchored by canned black beans — a departure from the traditional salsa — make for a speedy preparation, without sacrificing flavor. The key, says Gaytán, is dried avocado leaves. Typically used for wrapping tamales or fish, here they’re simmered in the sauce, infusing it with an earthy sweetness. Find the

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