Chipaquiles, For Tana C.

by Matt on February 1, 2011

How I spent my afternoon: Making a very rough video. Something about necessity is the mother of invention. Or maybe that’s just potato chips.

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February 1, 2011 at 6:31 pm

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Deliciously Organic February 1, 2011 at 6:03 pm

Love this! I’ll make some this weekend. With organic potato chips, of course. ;)

Livia February 1, 2011 at 6:14 pm

Doesn’t look like a bad adaptation at all!

So which ended up being the best choice: thick and smooth, rippled, or a combination of both?

jane Ridolfi February 1, 2011 at 6:15 pm

if I weren’t getting on a plane tomorrow morning, I would be soooooo making this! Looks (and sounds!) fabulous! Hope all is well……missing Ixtapa……

penny February 1, 2011 at 7:01 pm

effing adorable!

Sarah February 1, 2011 at 7:23 pm

This adorable recipe reminds me of one of the greatest women I ever had the pleasure of knowing. Her name was Florence and until watching this video I hadn’t thought of her in years, she passed away about 10 years ago. Florence was kind, smart, bawdy and as old as my grandmas. I met her when I was 14 and oddly we became great friends.

So the recipe, she was famous for one of her desserts. It was what she called Trashy Tiramisu. Instead of ladyfingers, she gently soaked Chips Ahoy in kahlua and coffee then layered them with whipped cream. We lived in an affluent often snobby suburb, so she loved serving this to ooohs and ahhhhs and only when the plates were cleaned from every last morsel would she give the recipe. Her laugh was pure joy.

Thanks for being so delightfully you, and reminding me of my old friend.

Mary @ stylefyles February 1, 2011 at 7:30 pm

YUM! I want to make these tonight!

Unfortunately, I don’t have any potato chips at home….just tortilla chips.


wahdi February 1, 2011 at 8:13 pm

Awesome video Matt! luv it!
Anyway, what camera you use for the video?

Gaby February 1, 2011 at 8:27 pm

you are my freaking idol. and I love this video! obsessed :)

dru February 2, 2011 at 12:30 am

Omg that is genius! I will have to try this very soon.

miche February 2, 2011 at 8:45 am

You made me laugh out loud with delight…..
It was fantastic seeing you in action and getting a TASTE of your sense of humor…

Amy February 2, 2011 at 9:09 am

Not too salty? That would be my fear.

Matt February 2, 2011 at 9:12 am

Not at all! And you could use a lightly salted chip, I’m surprised how non-soggy they stayed for at least 20 minutes.

Rocky Mountain Woman February 2, 2011 at 2:29 pm

Guess I’m just going to have to take the afternoon off work so I can go make these…sigh….someone has to eat them!

Kharina February 2, 2011 at 3:13 pm

O.M.G. You have just made my day, who woulda thought the humble crisp could be upgrades to this marvel. I am so popping over to the shops and gettin’ a piece of this action. Thank you Matt for you openmindedness (or greed, whichever! ;))

Mitchie February 2, 2011 at 3:42 pm

First time I have seen you in a tutorial. I am relatively new to your site, but I must say…You had me at “RG”. I love your voice and the way your personality resonates with this somewhat silly adaptation. Bravo! I love your playful sense of humor too. You have won me over!
Forever a faithful follower. Gotta buy your book!

Aimee Cornejo February 2, 2011 at 6:01 pm

This is a great video, do it more often ;)

Fran February 2, 2011 at 6:16 pm

You know, you are MADE to be on screen! Fabulous. I hope we get to see more soon.

Kiran February 2, 2011 at 9:24 pm

More videos please!!! You are such a natural! And the recipe? Amazingly easy and looks delish. Gotta try it :)

Harmony Loves February 3, 2011 at 9:27 am

first! Love the video! second, can we get a fist pump (is there a mexican gesture we could do instead?) for chipaquiles!!

Madison Bleu February 4, 2011 at 12:49 pm

I so enjoyed this and plan to make it over the weekend!

maya February 4, 2011 at 2:45 pm

matt, you rock my world

Gabriela February 4, 2011 at 3:37 pm

Haha, Matt you are d-a-n-g-e-r-o-u-s! Chips as chilaquiles, you’re killin’ me! Almost as good as Churroquembouche, almost.

Gabriela February 4, 2011 at 3:40 pm

Haha. Matt, you are d-a-n-g-e-r-o-u-s! Chips as chilaquiles, you’re killing me! Almost as good as Churroquembouche, almost.

Alex February 4, 2011 at 4:10 pm

hmm at first glance I was like what the Ef? I am one of those purists you mentioned..but hey, that might make some kick ass PMS grub..all salty and gooey with cheese.. muy buen.. I might give this a go. Just don’t let my Mexican Grandmother know about it..shh~

Matt February 4, 2011 at 4:12 pm

I promise not to tell if you promise not to tell mine :)

Renee February 4, 2011 at 4:45 pm

Wow! Who knew?!!! Totally have to try that! So easy-and we always have potato chips in the house! Yay! Thanks for sharing the video too. Really helps with the how to!

Irvin February 6, 2011 at 2:27 pm

More videos please. You’re crazy adorable.

Cooking in Mexico February 6, 2011 at 3:49 pm

This is great! Potato chips — papas fritas — come in every flavor in Mexico — lime, spicy chile, garlic. I don’t know if Mexico is ready for you, Matt. :)


brittani February 7, 2011 at 6:09 pm

ohh yay!! chilaquiles!!! do you know how long its been since I’ve had chilaquiles?? Since I lived at my dad’s house!!

Oh grandma. I miss you so..<3
Thanks for the friendly flashback..
now if I only I can get my Colombian boyfriend to be more open… =)

Khalil February 8, 2011 at 12:53 am

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