Epazote is an herb used in Mexican and Caribbean cooking, also referred to as Mexican tea or pigweed. Peppery and minty, epazote is most often used in beans and moles and in spicy green sauces like this one. Chilaquiles are a quick dish, made with tortilla chips fried to a golden brown then simmered in a light sauce and topped with cheese, onions, shredded chicken, or refried beans.
Roberto Santibañez is the chef/owner of Fonda in Brooklyn and New York City and The Taco Truck in Hoboken. Nominated for a James Beard Award for his first cookbook, Rosa's New Mexican Table, his second book Truly Mexican was one of the Notable Cookbooks of 2011 by the New York Times. Santibañez recently released his third book, Tacos, Tortas, and Tamales.