It was years ago, in a Los Angeles restaurant, when I first learned about chilaquiles and their magical ways. Eduardo was a gentle giant that worked the hot line in the kitchen and was often left in charge of the “Family Meal.” On occasion, he would serve up his version of chilaquiles and the staff would hover over and devour them like a bunch of turkey vultures on the side of the road. It didn’t matter what your mood or state of mind was before coming into work when there were chilaquiles around we all felt better with this cure-all. They were one of those comforting dishes that left you longing for more –– in fact, so much so, that they ended up on the brunch menu simply titled Eddie’s Chilaquiles. I have called them the lazy (wo)man’s nachos at times –– soft and crunchy tortillas partnering with a sauce and cheese and meats of any variation, what’s not to love? I made Smoked Brisket Chilaquiles on a whim for a last minute meal to throw together on these busy last few weeks of school. Smokey brisket laced with tomato, cheese and tortillas left my little birds begging for more and left me with a delicious case of nostalgia.