Chilaquiles de Frijol – 55000 Recipes. Passion for food


Bean Chilaquiles

Roberto Ruiz was the first chef to receive a star from MIchelin for a Mexican restaurant: Punto MX (Madrid). His way of understanding the tastes of his country made him offer a real corporate cuisine. In this recipe, he uses one of the most popular ingredients in Latin American cuisine: beans. To learn more about Latin American cuisines, visit the Goya Latin Cuisine Classroom.

Chef: Roberto Ruiz

Roberto Ruiz achieved the epic achievement by winning a Michelin star at the head of Punto MX, his Mexican restaurant in Madrid. This is the only case in Europe. And by the way, completely justified.


  • For the bean sauce
  • Feta cheese (to taste)
  • 100 g of garlic
  • 20 g. Ground garlic
  • 10 gr. Jalapeno brunoise
  • 20 ml of sunflower oil
  • 5 g of fine salt
  • 600 ml chicken broth
  • 400 g Whole black goya beans
  • Black bean sauce
  • Corn chips (to taste)
  • For presentation / installation
  • Slices of Jalapeño goya (to taste)
  • Sour cream (to taste)
  • Diced onion (to taste)



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