e tend to write about Tlaquepaque
annually, which says plenty about its allure and authenticity. But hey — at least we mix it up by trying new items each visit, in effect finding more reasons to go. This time, we venture for breakfast, nabbing breakfast burritos ($4.29) and chilaquiles ($9.75), accompanied by serviceable commercial coffee ($1.25) and house horchata ($2.20), which I compare to highly sweet post-Cinnamon Toast Crunch-milk. Our bacon-potato burrito shows stellar value, fat with spud bits and ample thick-cut bacon choppings most notably, while excellent house rojo and verde salsas moisten the affair plenty with chile essence and heat. My chilaquiles show stronger than many renditions I’ve had in Mexico, ordered with a mix of red and green chiles over the softened tortilla chips, arriving with a bounty of beans, a couple fried eggs, and ample cheese in various stages of melting. It’s a humble dish at its core, anyway, executed just right here. Again, that’s why we go back.