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The eternal breakfast question: sweet or savory? Great news, it can be both. New York City–based chef Jenny Dorsey took traditional Mexican chilaquiles (a savory dish by all accounts) and gave it a touch of sweetness, thanks to spicy, ancho chili–infused honey. Pro tip: She uses orange blossom honey for its aromatic, fruit-like flavor—but any good-quality honey will do.
Eternal breakfast question, answered.
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