Today's NYTimes article by Lawson on comfort foods got me thinking about our family's latest: chilaquiles. Thanks to Rick Bayless' "Mexican Kitchen," we have discovered the joy of turning pureed tomato & tortilla chips into homey, Mexican comfort food. My 14-yr-old likes to add fresh spinach, grated cheese (he likes Monterey Jack, I say sharp cheddar), mashed chipotle & adobo sauce, and roasted garlic smoosh into the tomato sauce. Then the magic: you pour in a big hunk of tortilla chips (we use Tostito's Bite Size) and wait for them to soggify. Honestly, it's delicious, quick, easy, and you can dress it up a zillion ways, if so inspired. Lucas just finished his leftovers for breakfast. Yum. Anyone else into this Mexican comfort food?