El Chile Verde es uno de los restaurantes más populares de Ajijic gracias al talentoso y arduo trabajo de la chef Silvia Saucedo y su equipo de familiares y amigos.
Silvia ha conseguido una gran clientela desde que abrió su restaurante en 2010, que tenía tres mesas en su ubicación original cercana. Incluso durante la temporada baja, su espacio actual justo al lado de la plaza de Ajijic suele estar lleno de extranjeros y mexicanos durante las horas pico del desayuno y el almuerzo.
Cierran a las 4:00, pero tenga en cuenta que algunos platos pueden agotarse antes de esa hora.
Hay un especial diferente cada día de la semana:
<ul>
<li>Lunes: caldo de res (sopa de ternera)</li>
<li>Martes: caldo de albóndigas</li>
<li>Miércoles: mole pepián y pollo</li>
<li>Jueves: espinazo (sopa de cerdo y chile)</li>
<li>Viernes: <a href="/carne-en-su-jugo/">carne en su jugo</a></li>
<li>Sábados: mole dulce y pollo. <a title="aprende más sobre pozole" href="/pozole/">pozole</a> También se sirve los sábados.</li>
</ul>
La mayoría de los platos vienen con una pila de tortillas gruesas recién salidas de la parrilla, aún calientes y lo suficientemente humeantes como para quemarse las manos.

El Chile Verde

Inside El Chile Verde at Colón #25 in Ajijic, Mexico.

El Chile Verde is owned by chef Silvia Saucedo, left. Silvia spent many years cooking in restaurants in the area before opening El Chile Verde in 2010.

The restaurant spent its first few years not far from its present location, which is currently across from the Ajijic plaza, just north of the Ajijic Delegación.

Silvia's niece, Jessica, prepares a dish of chicken and mole, which is the special of the day every Saturday.

The tortillas for the enchiladas start out by being briefly fried in oil and chile sauce.

Then the tortillas are rolled up with cheese or chicken inside.

A milanesa de pollo: breaded and fried chicken.

Silvia coats stuffed chiles with flour and eggs for chiles rellenos.

Grilled fresh-made tortillas with beans inside.

Jessica prepares a plate of costillas: pork ribs marinated in chile sauce.

Every day a different agua fresca is made.

Most plates come with a stack of freshly made tortillas using masa from Tortillería Elena.

After being formed into a small ball, the masa is placed between a sheet of plastic

The ball of masa is then squeezed flat in a tortilla press.

The tortilla is removed from the plastic and the press.

And then it's placed on the grill to cook for about 90 seconds, rotating it two times so the first side gets cooked twice, which causes the two sides to properly separate.

Outside El Chile Verde at Colón #25 in Ajijic, Mexico.

El Chile Verde is one of Ajijic&#8217;s most popular restaurants thanks to the talented, hard work of chef Silvia Saucedo and her team of family and friends.
Silvia has grown a large clientele since she opened her restaurant in 2010, which had three tables at its original nearby location. Even during the low season, her present space just off the Ajijic plaza is usually packed with both foreigners and Mexicans during the breakfast and lunch rush hours.
They close at 4:00 but be aware that some plates might be sold out before then.
There&#8217;s a different special every day of the week:
<ul>
<li>Mondays: caldo de res (beef soup)</li>
<li>Tuesdays: caldo de albóndigas (meatball soup)</li>
<li>Wednesdays: mole pepian and chicken</li>
<li>Thursday: espinazo (pork and chile soup)</li>
<li>Fridays: <a href="/carne-en-su-jugo/">carne en su jugo</a></li>
<li>Saturdays: mole dulce and chicken. <a title="learn more about pozole" href="/pozole/">Pozole</a> is also served on Saturdays.</li>
</ul>
Most of the plates come with a stack of thick tortillas fresh off of the grill, still hot and steamy enough to burn your hands.

Sun	Closed
Mon	8am-4pm
Tue	8am-4pm
Wed	8am-4pm
Thu	8am-4pm
Fri	8am-4pm
Sat	8am-3:30pm

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