From Mexico The Beautiful Cookbook by Susanna Palazuelos and Marilyn Tausend. In Oaxaca these loaves are baked in wood-burning clay ovens so the bread becomes crusty on the outside with an airy-texture. The bread is traditionally served toasted or "dunked" in hot chocolate.
Named after the huaraches sandals the dish is made by flattening rounds of masa dough then topped with various fillings.
Enfrijoladas are common in Oaxaca and are served for the Mexican equivalent of brunch. They are corn tortillas dipped in bean sauce and folded into fours.
Chilaquiles served with pickled onions, salsa verde and crumbled cheese.