HOME > Chowhound > Los Angeles Area >


Chilaquiles at Pepy's Galley in Mar Vista

for those of you who haven't tried this yet, you really must. These are the most incredible chilaquiles ever and come in a heaping portion topped with cotija and served with either refried beans or two eggs. A forkful of chilaquiles, runny egg yolk and some of their fresh salsa is easily one of the best things i've eaten in recent memory and it's less that $7 for the monstrous serving. i doubted that i'd be able to eat the whole thing when they set it in front of me, but i was wrong.

  1. Click to Upload a photo (10 MB limit)
  1. Glad you enjoyed it! :DDD For ultimate decadence, I order it with Machaca... deadly...


    6 Replies
    1. re: Dommy

      I love Pepy's chilaquiles but I can't get into the machaca. I must be missing something but after the chilaquiles the machaca is kind of bland for me. Is there a specific way to order this stuff because what I'm getting is overcooked egg scrambled with onions and green bell peppers and some thinly sliced grey meat.

      On another note, I think the machaca at El Sinaloense in Huntington Park is totally awesome. I still dream about the frijoles puercos that they come with.

      1. re: Frommtron

        funny you mention because we did order it with the machaca since i hadn't tried the machaca there and i also found it bland and just not all that great. what are we missing??

        1. re: mollyomormon

          A big shake of hot sauce!! ;)

          That is why the combo works well, the spiciness of the Chilaquilles and then the comfort of the fluffy eggs and beef of the Machaca... :)


          1. re: Dommy

            I think it's just not for me. I hot sauced the hell out of them. I did not try them together however. I couldn't take down a double-order breakfast like that and live. I'm definitely a believer in their chilaquiles, though. And I love that it's a bowling alley diner.

        2. re: Frommtron

          Sinaloa knows machaca and those beans......I'm heading there this weekend, to Sinaloa, that is.

          OK, my curiosity about these chilaquiles is piqued.

          1. re: streetgourmetla

            Damn, I'm so envious, man. Enjoy!

            I'd be interested to get your take on Pepy's chilaquiles.

      2. I agree! I have actually had a craving for them for the past week or so.

        1. There isn't much else to say that hasn't already been said about the incredible chilaquiles at Pepy's. The chips are always crisp and never soggy like others I've had.

          1. Holy cow...those chilaquiles are ridonculous! Count me among the believers of Pepy's Galley. Is anything else on the menu worth trying? Thanks for the tip, Molly!

            3 Replies
            1. re: a_and_w

              We like the Patty Melt. Granted these aren't super traditional with the rye bread. But we like the bread they use there, firm enough to hold up, buttery and rich. The patty is meaty and juicy. They actually cook it red rare as I request. The onions are well carmelized.

              Here's a photo.

              1. re: a_and_w

                I haven't been there in years, but have always been a fan of the beef melt. It's chunks of tender meat, not thinly sliced roast beef. Greasy, rich, tasty and perfect. I'm almost sad that I'm going to have to skip it on my next visit so I can give the chilaquiles a try.

                1. re: a_and_w

                  We went today because every Monday needs a plate of Chilaquilles...


                  The chilaquilles had a crisper edge than I remember, not crunchy, but a hair crisper than I would like. I think it's because I ordered them for lunch so they were a bit more 'fresh' than usual. Think they take more time at breakfast so that the salsa sinks in a bit. Other than that, they were excellent as usual. The sunny side up egg on top was just the most comforting lunch in a VERY long time...

                  P. was trying to be good and ordered the Chopped Salad, well what we got was this HUGE bowl stuffed with cheeses, sliced ham and HAND carved turkey breast. The greens were also very crisp and FRESH. One of the better salads we've had lately, PERIOD.


                  Not realizing how huge the salad was, he also ordered the soup of the day which was "Caribbean Cabbage" Not sure what to expect, we got a homemade vegetable soup with loads of chicken breast. The broth had a wonderfully balanced and lingering sweet cabbage flavor.

                  Overall a great lunch...


                2. I haven't been to Pepy's in ages! I grew up on their chilaquiles and their pizza melts.

                  It's time to go back to my roots. ;)

                  1. I just tried this. I thought it was amazing. Most traditional chilquiles are more soggy and soft, but these were crispy, covered with an incredibly delicious cheesy/spicy goodness. With the eggs over easy -- OMG it was incredible. Is everything great there? I'm going to find out....

                    10 Replies
                    1. re: echoparkdirt

                      Not everything. I've eaten at Pepy's a few dozen times over the years, and I thought their chicken fried steak was bad. But one of the things I especially enjoy for breakfast is their grilled Polish sausage, potatoes, eggs over medium and an English muffin. Also, ask for their salsa rojo. Great salsa.

                      1. re: echoparkdirt

                        Maybe it's just me because everyone here really seems to love it. But they really don't do it for me and chilacquiles are one of my favorite dishes. To me if you have crunchy tortilla it means they haven't braised long enough. The flavors need to integrate, it's not breakfast nachos. I also prefer the eggs scrambled in with everything else as well. Obviously im in the minority on this one.

                          1. re: AAQjr

                            I'm on your side. Tortilla chips need to be soft.

                            1. re: mucho gordo

                              Another one for not crispy. They can't be mushy soft either. A little al dente is fine but crispy like cut the roof of your mouth crispy I'm not a fan of.

                              There's this place in San Diego called Super Cocina that makes a great version.

                              1. re: burntwater

                                IMHO, there is no need for anything to be crispy. It doesn't usually add taste or flavor but does scratch the palate and exacerbate problems with teeth while making noise when crunching.

                            2. re: AAQjr

                              While I agree with those below that they should not be crunchy (I hate the tortilla chip type of chilaquilles... Traditionally they were made with stale tortillas, and the type of tortillas they have in Mexico (And yes, the tortillas in Mexico are different), then they become stale, they turn very crisp, almost crackery. So they retain a crisp edge, almost like a well made enchilada...

                              For the type of Chilaquilles you speak, you might like Migas better... Although Migas are hard to find in L.A., the best version I've had were at Homegirl. Loads of scrambled egg, soft tortllas (with the occassional crisp bit). Excellent, excellent dish...



                              1. re: Dommy

                                I love the red and green chilaquilles at La Casita in Bell. They aren't as hearty as some, but the flavor is remarkable.

                            3. re: echoparkdirt

                              i think this is the third breakfast in a row i ran out for their chilaquiles. someone help me.

                              1. re: echoparkdirt

                                If it makes you feel better... The Corn in Tortilla Chips are Whole Grain... ;D