We’re delighted to be featured by Delicious in their roundup of Melbourne’s best destinations for tortilla chip lovers.

While the article set out to find the city’s best nachos, they made a special stop at La Tortillería to highlight something a little different: chilaquiles, the authentic Mexican nachos.

For us, that’s what makes this recognition so special.

Chilaquiles have been enjoyed across Mexico for generations. Built on a base of freshly fried totopos made from corn tortillas, they’re gently simmered in salsa until every bite is packed with flavour. It’s a humble dish with deep roots in Mexican home cooking, full of tradition, comfort & character.

At our Casa Azul, guests can make their chilaquiles their own with toppings including birria beef, chipotle chicken, slow-cooked pork, guacamole, refried beans & our housemade pico de gallo. The result is a colourful, satisfying dish that brings together authentic ingredients, traditional techniques & the spirit of a Mexican fiesta.

We’re proud that Delicious recognised what makes chilaquiles so memorable: they’re comforting, vibrant, generously dressed with salsa & full of character. While they may be unfamiliar to some Melburnians, they’re a true Mexican classic, & we’re proud to share a taste of this tradition from our familia to yours.

This mention is also a celebration of everything that happens behind the scenes at La Tortillería. From the stoneground nixtamal corn we transform into tortillas at our tortilla bakery to the meals enjoyed in our dining room, our mission has always been to bring authentic Mexican food, culture & hospitality to the table.

As more Australians discover the diversity of Mexican cuisine beyond the familiar, we’re honoured to see traditional dishes like chilaquiles getting the attention they deserve. After all, authentic Mexican food is about more than ingredients; it’s about history, craftsmanship, community & the stories behind every recipe.

A huge thank you to the team at Delicious for featuring us. If you’d like to see what they had to say, you can read the full article here.