A Chilaquiles Recipe—and the Launch of Casa Zuma CLAY

There are some meals that stay with you—and sometimes, the conversations that happen around the table spark something even bigger. During our recent design trip for Casa Zuma’s new ceramics collection, the Clay Imports team hosted us at their beautiful studio in San Miguel. One morning, over plates of smoky black beans and bright chilaquiles verdes, we also began shaping the vision for our newest dinnerware collection.

Today, I couldn’t be more excited to share both with you: the unforgettable chilaquiles recipe made by Nick (co-founder of Clay Imports), and the launch of Casa Zuma CLAY, our earthy, organic dinnerware handcrafted just outside San Miguel.

But First, Those Chilaquiles

This was no ordinary breakfast situation. These chilaquiles were bright and tangy, with a perfectly balanced heat and a rustic, hand-ground texture that made every bite feel alive. The secret? A fresh roasted salsa verde made that morning in Nick’s molcajete, using just-picked green tomatoes and blistered chiles. We sat around the table, sunlight dancing across the terracotta tiles, and savored every bite.

Later that day, Nick sent me a voice memo with his “recipe”—off-the-cuff and intuitive. It felt too special not to share. (Listen to Nick’s audio here!)

As Nick shared, the word chilaquiles (say it with me: chee-lah-KEE-les) originates from the Nahuatl language, once spoken by the Aztecs and other Indigenous peoples across Mexico. Chili means peppers, and quilitl refers to greens or herbs—so together, chilaquiles loosely translates to “chiles mixed with greens.” A poetic nod to its layered, herbaceous roots.

How to Make Nick’s Chilaquiles Verdes

Here are the basics:

• Start with tomatillos, a jalapeño, and a poblano pepper. Char them over high heat until they’re soft, blistered, and almost collapsing in on themselves.
• Toss in half a red onion for sweetness and depth, then let everything cool just enough to handle.
• In a molcajete (or food processor if you don’t have one), mash the roasted ingredients with fresh garlic and sea salt until you have a chunky, vibrant salsa verde. Rustic is the goal.
• Simmer the salsa in a saucepan with a splash of water until it thickens and caramelizes slightly.
• Add tortilla chips—ideally homemade or a high-quality unsalted version—and gently stir to coat them in the warm salsa.
• Spoon onto plates, then top with a fried egg, a spoonful of refried beans, a sprinkle of crumbly cheese, and a few slices of avocado.
• Optional, but highly recommended: squash blossoms lightly sautéed in olive oil for a delicate, earthy touch. And if there’s any salsa left in the molcajete, spoon a little over your egg. You won’t regret it.

More than the perfect blend of charred tomatillos and crunchy tortillas, what made this dish unforgettable was the way it embodied San Miguel itself: warm, soulful, and brimming with creativity. It reminded me that food doesn’t have to be fancy to be extraordinary.

From San Miguel to Your Table: Casa Zuma CLAY

That morning in San Miguel wasn’t just about food—it was about craft. Later that day, we visited the artisans who transform earth into beautiful, functional pieces. Watching their hands shape clay into something lasting and soulful reminded me that the objects we use every day—our plates, our bowls, our pitchers—carry stories with them, too.

And so, Casa Zuma CLAY was born.

Our Canyon Dinnerware collection—dinner plate, salad plate, pasta bowl, and snack bowl—captures the same earthy organic feel that inspired us in Mexico. Each piece is handcrafted in San Miguel, with subtle variations in glaze and form that make it truly one-of-a-kind. We also crafted a few supplemental pieces that reflect our time in San Miguel: the Blanco Pitcher, Terra Cotta Wine Cooler, and Ceramic Beverage Dispenser. Together, they create a table that feels soulful, timeless, and deeply connected to the craft of Mexico.

These aren’t precious pieces to save for special occasions—they’re meant for Tuesday morning oatmeal, Saturday night dinner parties, and yes, brunch with friends when you whip up these chilaquiles verdes.

Because at the heart of it all, gathering around the table is about slowing down, savoring, and remembering that the people around us matter most.

Shop the Casa Zuma CLAY collection here.

The Art of Gathering

What struck me most about this dish wasn’t just the flavors, but the spirit behind them. Every bite carried the essence of San Miguel—warm, soulful, and endlessly creative. It’s a reminder that when dishes are made with intention and shared with people you care about, even the simplest ingredients can feel transcendent. So let this recipe be your invitation to slow down, cook with your hands, and savor something real.

Scroll down for the recipe—and save this one for your next brunch with friends.

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