In these frigid days of February, we asked some of New York’s most dashing chefs to shop for their favorite date-night (and morning-after) recipes at the local grocery stores they love most. And, since it’s the “Fashion Issue,” we had them schlep it all home in the ‘It’ bags everyone wants right now. Because nothing says “I love you” like a Birkin full of clams.
Shopping at: Agata & Valentina
Toting: Brunello Cucinelli BC Duo Bag, available at select boutiques.
Romantic recipe: Crab salad with mustard-citrus sauce
Photo: Ryan Lowry
What makes a dish sexy/romantic?
This is very subjective. However, your first contact with a dish is with the eyes, so it should be plated carefully and aesthetically pleasing. The dish should be filled with flavor but light, and original, yet comforting.
What’s your favorite thing to cook for someone you love?
I cook what is in season and inspiring. I cook something that the guest has expressed they enjoy.
How can you tell when someone’s on a good date in your restaurant?
When they communicate, smile, and laugh. Their body language says a lot.
What’s the worst thing to order on a date?
Food that could be very pungent, like garlic or stinky cheese.
How many dates before you cook for someone at home?
I am not speaking for myself, as I have been married for over 30 years. But if you know how to cook, I recommend you do so on the first date to impress.
What would you like to have someone cook for you?
Anything delicious, but I have a weakness for apple tart or anything chocolate.
Tell me a date cooking story gone wrong?
I cooked a seafood paella. The paella was overcooked and the date turned out to be allergic to shellfish.
Tell me a date cooking story gone right?
For my wife, breakfast includes crêpes and mini waffles. There were different marmalades and a basket of mini pastries too.
Has love ever changed the way you cook?
Love hasn’t changed the way I cook, but it is the reason why I cook.
Serves 2
Mayonnaise
1 egg yolk
½ teaspoon Dijon mustard
1 cup avocado oil
½ tablespoon lemon juice
Salad
½ pound Blue Claw crab
¼ cup mayonnaise, plus two tablespoons
1 tablespoon chive, slice very thin
1 teaspoon lemon juice
1 small yellow endive
2 Persian cucumber
1 tablespoon Dijon mustard
Fine sea salt
Freshly ground white pepper
Pinch of red chili flakes
Start by making the mayonnaise: Whisk egg yolk and mustard together in a bowl; when mixed thoroughly, gradually whisk in the avocado oil in a slow, steady stream to form a thick emulsion. Whisk in the lemon juice and season with fine sea salt and freshly ground white pepper. Place in a clean container and store in a cool place.
For the crab, carefully go through the crab meat, inspecting for any shells and being careful not to break the meat up. Set aside in a bowl and keep cool.
Then, for the endive, cut the root end of the endive off and separate the leaves. Choosing 4 of the nicest leaves cut into batons approximately 3 inches long by 1/4 inch wide. Set aside in a bowl and cover with a damp towel.
Slice the Persian cucumbers into ¼ inch disks and set aside.
To make the sauce, combine two tablespoons of mayonnaise with one tablespoon of Dijon mustard, stir till well combined, and dilute with one tablespoon of water. Then season with fine sea salt and freshly ground white pepper, set aside.
To make the salad, season the crab with a small amount of fine sea salt and freshly ground white pepper, then combine it with 2 to 3 tablespoons of freshly made mayonnaise. Stir in the lemon juice, and then add the chives. Set aside and keep cool.
On two chilled plates, make a ring of cucumbers, slightly overlapping, approximately 3 inches in diameter, in the center of the plate. Divide the crab salad evenly between the two plates. Season the endives lightly with fine sea salt, and then arrange them on top of the crab. Sprinkle with red chili flakes, spoon a little sauce around the salad, and serve immediately.
Shopping at: Deluxe Meat Market
Toting: Off-White Day Off Tote Bag, at off‐‐‐white.com.
Romantic recipe: Beef chow fun
Photo: Ryan Lowry
What makes a dish sexy/romantic?
It’s less about the dish and more about the mood you create. I have a toddler, so dinner rarely feels sexy, but on nights when we have dinner after he’s asleep, we light a few candles and mix up a fun drink, oftentimes non-alcoholic. We could eat anything, but it instantly feels more romantic because it’s just us.
What’s your favorite thing to cook for someone you love?
Chicken parm. Who doesn’t like parm?
How can you tell when someone’s on a good date in your restaurant?
When they can’t stop staring at each other or trying to sit on the same side of the banquet.
What’s the worst thing to order on a date?
Anything that you know can get stuck in your teeth. For me, that’s poppy seeds and delicate leafy greens. Automatically all up in the teeth.
How many dates before you cook for someone at home?
I would cook for someone on the first date.
What would you like to have someone cook for you?
Absolutely anything. I eat everything and I’m not picky. I just appreciate it when someone else does the cooking because to me, that is a true sign of love.
Tell me a date cooking story gone wrong.
I have this outdoor pizza oven that I’ve been trying to learn how to use for months. Every time I use it, it’s so bad. The crust is soggy but also burnt. There are always holes. I get flour or cornmeal everywhere.
Tell me a date cooking story gone right.
I’ve only ever cooked for one girl, and she’s my fiancée now. So I guess most of our cooking dates went right?
Has love ever changed the way you cook?
When I’m cooking for the people I love, I just want to make them smile and make them happy. For my son, I microwave way too many chicken nuggets. For my mom and future mother-in-law, I assemble fruit plates for every dinner party. For my fiancée, I make ice-cream sundaes with all the toppings. As cheesy as it sounds, cooking for others is my love language.
Serves 2
1 tablespoon oyster sauce
2 teaspoons neutral oil, preferably grapeseed
2 teaspoons Shaoxing wine
2 teaspoons cornstarch
1 teaspoon sugar
½ teaspoon freshly ground white pepper
¾ teaspoon baking soda
½ pound flank steak
Chow Fun
6 tablespoons neutral oil, preferably
1½ pounds fresh or dried ho fun (rice noodle sheets), cut into 1-inch-wide strips
½ cup cut-up flat green garlic chives or scallions (green tops only), in 2-inch-long batons
½ cup mung bean sprouts
1 bunch scallions, cut into 2-inch
2 tablespoons oyster sauce
2 tablespoons dark soy sauce
1 teaspoon toasted sesame oil
Start by preparing the velveted beef; in a medium bowl, whisk together the oyster sauce, neutral oil, wine, cornstarch, sugar, pepper, and baking soda. Slice the flank steak against the grain and on the diagonal into large flat ¼-inch-thick pieces. Add the steak to the marinade and toss to coat evenly. Cover the bowl and pop it into the fridge for at least 30 minutes or up to 12 hours.
Then prepare the chow fun; heat a large cast-iron or carbon-steel skillet over high heat. When the pan is just smoking, add 3 tablespoons of the neutral oil. Once the oil is shimmering, add the velveted beef and cook, stirring occasionally, until the beef is browned and cooked about 75 percent of the way through, 2 to 3 minutes. Transfer the beef to a bowl and set aside.
Then wipe the pan clean with a paper towel if needed, then return it to high heat with the remaining 3 tablespoons of neutral oil. Wait until wisps of smoke appear, then add the noodles and use a spatula to separate the strands. The pan must be superhot or the noodles will stick.
Once the noodles have loosened up, add the garlic chives, bean sprouts, scallions, oyster sauce, and dark soy sauce and toss to mix. Return the beef to the pan to finish cooking and toss continuously until the beef is fully cooked and all of the noodles are uniform in color, about 2 minutes. Drizzle the sesame oil over the ton and quickly toss before serving immediately.
Shopping at: Aqua Best
Toting: Loro Piana Extra-Large Bale Hobo Bag, at loropiana.com.
Romantic recipe: Shrimp in coconut broth with sizzled chiles
Photo: Ryan Lowry
What makes a dish sexy/romantic?
The sexiest dish is the one you feel most confident or excited to make. For me, that is anything that challenges my skills and pushes me to become a better chef. Recently, I’ve been working on perfecting my sauces, studying the science behind emulsions, and practicing my seafood butchery.
What’s your favorite thing to cook for someone you love?
Breakfast. Whether it’s family, friends, or a partner, it’s where I get the most joy from cooking, but specifically, if we’re at that step in dating, then it means I feel comfortable enough to share a morning together.
How can you tell when someone’s on a good date in your restaurant?
Body language, always. Connecting through touch, eyes, how close you’re sitting, the length of the stay — you know it’s going well when they order dessert or a little digestif.
What’s the worst thing to order on a date?
I don’t know, but I strongly disagree with ordering simply to be cutesy. Y’all better be eating whatever you want and living your life. But maybe avoid things that trigger IBS?
How many dates before you cook for someone at home?
Cooking is my love language so it depends on how long it takes you to make me fall in love.
What would you like to have someone cook for you?
Make me something that reminds you of home, or your favorite place to vacation, or something your grandma made you when you got a tummy ache. Food is a window into where you come from and I find that so sexy.
Tell me a date cooking story gone wrong.
One time I was working all day on this one dish, went to bring it to the table for us to eat, and then I spilled it everywhere. The therapy bill was HIGH that week.
Tell me a date cooking story gone right.
The time my boyfriend cried at how good a chicken soup I made him was. It was layered with the best aromatics: garlic, ginger, turmeric, chili, and a couple of other of my favorite spices. Sometimes a good food date just means listening to what your significant other needs at that moment and adapting your skills to fit the need. Isn’t that what love is?
Has love ever changed the way you cook?
Yes, my boyfriend doesn’t like raw onions and as painful as that is for me, I’ll leave them out for him (or sneak them in).
3 tablespoons coconut oil, plus more for cooking
2 tablespoons finely grated ginger (about 4” piece)
2 bird’s-eye chili or 1 small fresno, roughly chopped (remove seed if preferred)
4 garlic cloves, thinly sliced
2 tablespoons dry pasilla chili, coarsely ground
1 stalk fresh lemongrass, bottom third only, tough outer layers removed, finely chopped
1 shallot, finely chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
2 teaspoons sweet paprika
1 13-5 oz. can full-fat coconut milk
32 ounces vegetable stock
1 pound large shrimp, cleaned and deveined
2 green onions, sliced thin into coins
2 teaspoons zest and 2 Tbsp. fresh lime juice,
Small handful of tender herbs (such as cilantro, basil, and/or mint) and lime wedges (for serving)
Kosher salt
Heat coconut oil in a 10-inch saucepan until oil is shiny and ripples (about 360°F or medium-high heat) and fry ginger, bird’s-eye chili, fresno, garlic, pasilla, and lemon grass until brown and crispy (about 2-3 minutes). Remove chili mix from the pan and set aside on a paper towel to pull excess oil.
Cook shallots in a saucepan with a generous pinch of kosher salt and sauté until softened and translucent, stirring occasionally. Add in coriander, cumin, turmeric, paprika and stir until fragrant and shallots are caramelized, adding more coconut oil as needed.
Pour coconut milk and vegetable stock into the pot and reduce to medium heat. Season with salt and cook, scraping any small crusted pieces that may be stuck to the bottom of the pan until flavors are melded and soup is slightly thickened, 8-12 minutes.
Lightly season shrimp with salt and add to soup. Cook, stirring, until shrimp are cooked, 2-3 minutes. Remove the pot from the heat, plate it, and sprinkle sizzled chili mix over each bowl. Serve with your favorite grain or braised vegetables, lime wedges, and sliced green onions.
Shopping at: Citarella
Toting: Burberry Suede Extra-Large B Clip Messenger Bag, at us.burberry.com.
Romantic recipe: Honey miso carrots
Photo: Ryan Lowry
What makes a dish sexy/romantic?
For me, sexy is an ingredient — something bold or indulgent, like oysters or chocolate. Romantic is all about the time, thought, and effort you put into creating the dish. It’s the care that makes it special.
What’s your favorite thing to cook for someone you love?
I’d cook whatever they’d like, really. I’d learn their favorite dish and make it better than anyone else. In the end, their favorite dish becomes my favorite dish, because it’s all about making them happy.
How can you tell when someone’s on a good date in your restaurant?
You can tell by the level of engagement — smiles, laughter, and a bit of playful flirting are great signs. When they’re clearly focused on each other, enjoying the moment, it’s a good sign they’re having a great date.
What’s the worst thing to order on a date?
I’d say not to get too adventurous. Avoid stuff that may give you an upset stomach — nothing kills the mood faster than feeling unwell mid-date. It’s also good to steer clear of messy foods. Think of a dish that’s easy to eat, doesn’t require constant usage of napkins, and allows you to stay engaged in conversation without distractions. Something light, flavorful, and not too heavy usually works best so you both feel relaxed and energized.
How many dates before you cook for someone at home?
It was five dates before I cooked for my girlfriend, Victoria.
What would you like to have someone cook for you?
Breakfast in bed.
Tell me a date cooking story gone wrong.
It’s been such a long time — can’t recall when something has gone wrong.
Tell me a date cooking story gone right.
When I first cooked for my girlfriend, Victoria. She’s Italian, so I made homemade marinara sauce and I knocked it out of the park.
Has love ever changed the way you cook?
Love has definitely changed the way I cook. When you care about someone, you put much effort into every meal. I usually cook for three — my two sons and my girlfriend — and I always want to make sure they truly enjoy what they’re eating. It’s not just about the food; it’s the thought that goes into each dish, the little touches to make it just right.
2.5 cups carrots — cut into obliques or chunks
2 cups water
1 tsp. salt
1-2 tbsp. butter, depending how buttery you like it. (sub Myokos Vegan Butter)
1, ¼ tsp. honey
1 tbsp. saikyo miso
1 tbsp. toasted white sesame seeds
Put carrots and water in a pot and bring to a boil. Once boiling, drop to a light to medium simmer. Cook carrots until tender for 8-12 minutes. Once tender, pull off the heat, add all ingredients, and mix. Return to low heat and cook until a glaze forms. Taste for seasoning.
Shopping at: Brooklyn Fare
Toting: Hermès Haut à Courroies Bag in Denim and Togo Calfskin, available at boutiques.
Romantic recipe: Spicy linguine with clams
What makes a dish sexy/romantic?
I think what makes a dish romantic is the story behind it, something that has meaning. I told my boyfriend I loved him at a Cheesecake Factory in Jersey, so I love making him a dish inspired by that special moment or recreating a memory he has of a restaurant from his hometown.
What’s your favorite thing to cook for someone you love?
Meatballs, always meatballs. I grew up in the most Italian American family possible, and the way you expressed love was by eating the food that was in front of you, and lots of it. 99 percent of the time, that meant meatballs. So, now when I want to tell you “I love you,” you have to eat my meatballs.
What’s the worst thing to order on a date?
Something you are ordering to appear adventurous or to perform and have an idea of who you are. Just be yourself; order the burger, babe. I can watch a man eat a burger all day long.
How many dates before you cook for someone at home?
I famously asked my boyfriend, Gus, over to eat on our first date. He kindly said no, and it took four more dates until I could cook for him.
What would you like to have someone cook for you?
You can fry me chicken tenders and mozzarella sticks and then have a steak with mashed potatoes hot and ready.
Tell me a date cooking story gone wrong.
My sweet boyfriend wanted to surprise me with a pasta dish from his childhood. He used penne pasta, just like his mom did. Penne? That’s a huge no for me, and I couldn’t hide it. He was a little upset.
Tell me a date cooking story gone right.
The first thing I ever cooked for my boyfriend was grilled steaks on my stoop in Brooklyn and I served them over salad. It was a warm spring evening and early in our dating and I could tell from his audible groan I had bagged him. That recipe was added to my book, in case you need it.
Has love ever changed the way you cook?
Gus is allergic to all nuts except for almonds, so now I feel guilty when I eat peanut butter. Does that count?
Serves 4 to 6
Kosher salt
1 pound linguine
2 tablespoons extra-virgin olive oil
8 garlic cloves, thinly sliced
4 anchovy fillets
2 tablespoons Calabrian chili paste 1/2 cup dry white wine
2 pounds littleneck clams, scrubbed
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
Juice of 1 lemon
1/2 cup roughly chopped fresh parsley
1/2 cup store-bought panko breadcrumbs
First, bring a large pot of salted water to a boil over high heat. Add the linguine and cook until al dente according to the package directions. Reserve 1 cup of the pasta water, then drain.
Meanwhile, in a separate large pot or Dutch oven, heat the olive oil over medium heat. When the oil is shimmering, add the garlic. Cook, stirring, until the garlic is light golden brown, 3 to 4 minutes. Stir in the anchovies to break them up a little, then add one tablespoon of the chili paste and the wine. Simmer until the wine is reduced by half and the anchovies have melted about 5 minutes.
Then add the clams and stir them into an even-ish layer on the bottom of the pot. Cover and let steam for 8 to 10 minutes. Use tongs to transfer the opened clams to a medium bowl. Cover the pot again to steam any unopened clams for 4 to 5 minutes before transferring to the bowl. (If they’re not open after the second steam, discard them.)
After, add the linguine to the pot and use tongs to toss and coat in the clam liquid. Add the remaining 1 tablespoon of chili paste along with the butter and lemon juice, plus a splash of pasta water if needed to loosen the pasta. Continue tossing the pasta until the sauce is thick and glossy, about 1 minute.
Return the clams and any collected liquid to the pot and toss to combine. Top with the parsley and breadcrumbs and serve.
Shopping at: Union Market
Toting: Stone Island Nylon Metal Backpack, at stoneisland.com.
Romantic recipe: Spaghetti pomodoro
Photo: Ryan Lowry
What makes a dish sexy/romantic?
Sauce. Smooth and luxurious-looking sauce. Nice textures and colors, so no wilted greens, nothing mushy or bland looking. If it’s green, it has to be bright. If it’s brown, it better be caramelized. Each component should stand up on its own. Simple, bold, and to the point.
What’s your favorite thing to cook for someone you love?
I love taking requests and giving them exactly what they want. But in a pinch it’s pretty much always pasta.
How can you tell when someone’s on a good date in your restaurant?
They order slow, they linger over their mains, they order an extra drink, and then share a dessert.
What’s the worst thing to order on a date?
Chicken wings.
How many dates before you cook for someone at home?
I love to host, so I’d say first date?
What would you like to have someone cook for you?
I spend all day around food so it’s nice to have something light prepared without thinking about it. I love the meals my daughter thinks up in her pretend kitchen — I get a lot of diamond soup.
Tell me a date cooking story gone wrong.
I’ve spent a whole afternoon making raviolo al’ uovo to watch them fall apart in the pot while cooking.
Tell me a date cooking story gone right.
Fifteen years ago, I made fried rice for a girl once back in college. We are now married with a kid, so that went well.
Has love ever changed the way you cook?
It defined how I cook. I started learning how to cook to impress a girl. There are many reasons why I got into cooking and continue to love it, but at the time, it was to impress a girl.
Pomodoro Sauce
28 oz. canned whole tomatoes
½ cup extra-virgin olive oil
2 cloves garlic (thinly sliced)
2 teaspoons Chili Flake
3 stems whole fresh basil
Pasta
8 oz. spaghetti
3 tbsp. Butter
Parmesan cheese (grated)
Fresh basil leaves
Thinly slice your garlic and crush your tomatoes by hand.
In a large pot, warm the olive oil over medium heat. Blanch the garlic and chili flakes in the olive oil so that they release all their flavor (5 to 7 minutes).
Add the crushed tomatoes and basil, stir, and then bring everything to a gentle simmer. Cook on medium-low heat for 15-20 minutes.
To finish, remove the basil stems and purée the sauce with an immersion blender or leave the tomatoes whole for a more rustic-looking sauce. Your sauce, your choice.
Cook pasta according to package instructions. Salt your pasta water!!
In a sauté pan, melt your butter and enough sauce for two people (at least 2 cups). Bring to a gentle simmer then add your cooked pasta. Toss until everything is saucy. Add more butter if you’d like.
Off the heat, finish by stirring in your fresh basil, then tossing everything with enough parmesan to bring your pasta together in a smooth and luxurious sauce.
Serve in bowls finished with a crack of black pepper and a drizzle of olive oil.
Shopping at: Westside Market NYC
Toting: Celine Homme by Hedi Slimane Oversize Besace Bag in Multicolor Wool, at celine.com.
Romantic recipe: Instant-coffee flavored oatmeal
What makes a dish sexy/romantic?
Anything thoughtful, and I guess shareable. Homemade pasta comes to mind.
What’s your favorite thing to cook for someone you love?
Something they would love.
How can you tell when someone’s on a good date in your restaurant?
The amount of time spent is usually a good indicator. Penny is a completely open kitchen set-up so sometimes I feel like I’m third-wheeling on some dates.
What’s the worst thing to order on a date?
Milk.
How many dates before you cook for someone at home?
Mmmm, maybe five? I rarely cook at home these days.
What would you like to have someone cook for you?
Cooking for someone else always takes a lot of effort, so any home-cooked meal is a gift. Anything from a whole roasted chicken to a bowl of cereal.
Tell me a date cooking story gone wrong.
The lobster escaped.
Tell me a date cooking story gone right.
I made some late-night grilled cheeses with my girlfriend over the summer. We went to a bodega to get Kraft singles and they had an unbelievable cheese selection, like formaggio-level. We got sharp cheddar, some Gruyère, and — of course — the Kraft singles. They turned out pretty good. It got me some brownie points with her roommate, who also enjoyed the sandwich.
Has love ever changed the way you cook?
That’s a deep question. Cooking can be an expression or an extension of yourself, so whatever emotion you are feeling I think finds its way into it — whether that’s happiness, anger, or love.
3 cups of water
1 cup of whole milk
1 cup of steel-cut oats
1 tablespoon butter
1 tablespoon instant coffee
2 tablespoons malted milk powder (optional)
Salt to taste (a pinch)
1 tablespoon of favorite jam
1 tablespoon maple syrup
Orange zest to finish
In a medium saucepan, bring water and milk to a simmer.
Melt butter in a separate skillet. Once bubbling, add oats and toast until fragrant (about 1-2 minutes).
Add oats to the simmering liquid and cook over medium heat for about 20 minutes, stirring in occasionally.
Add salt, instant coffee, and malted milk powder (if using). Finish cooking on low heat until almost all the liquid is absorbed, about 5 minutes.
To serve, finish with maple syrup, jam, and orange zest.
Shopping at: Luna Brothers Fruit Plaza at Essex Market
Toting: Good Goods Issey Miyake Mokko Bag, at isseymiyake.com.
Romantic recipe: Chilaquiles
Photo: Ryan Lowry
What makes a dish sexy/romantic?
I think what makes a dish romantic is really knowing the person you’re cooking for. What people care about the most, is just remembering that they enjoy something. So if they recognize that, it shows that you’re paying attention and you care about them.
What’s your favorite thing to cook for someone you love?
Chilaquiles.
How can you tell when someone’s on a good date in your restaurant?
Two things: I can tell if it’s a good date if they’re not really paying attention to the food. That means they’re invested in each other.
What’s the worst thing to order on a date?
Oftentimes I’ll go out with people who have a lot of dietary restrictions, so I just want to avoid what they don’t eat. Also garlic, not too much garlic.
How many dates before you cook for someone at home?
I would say five dates. A whole work week.
What would you like to have someone cook for you?
My favorite meal is shepherd’s pie, so I guess that’s my favorite thing to have someone cook for me, but I love simple things. Any genuine, hearty, simple meal will make me happy.
Tell me a date cooking story gone wrong.
I was trying to be too ambitious and not really thinking about the person on the other side of the plate. A few dates down the road, as I got to know the person better and realized all the things she didn’t eat — seafood, offal, heavy sauces — were things I served her, it became clear how badly I’d messed up.
Tell me a date cooking story gone right.
The first time I took my ex-girlfriend to Mexico we went out to dinner and it wasn’t great. The night was kind of a flop. And then we were staying at my parents’ apartment and the next morning, I made us chilaquiles. It was perfect and simple and a total reset from the night before. It was like a redemption meal.
Has love ever changed the way you cook?
My mom is vegan, and ever since she’s become vegan I’ve started being more mindful of cooking plant-based dishes, using less meat.
Sauce
5 tomatoes
2 onions
3 jalapeños
2 cloves of garlic
2 quarts of chicken stock
1 bunch of cilantro
Garnish
1 raw onion diced
1 ball of Oaxaca cheese
1 bunch of cilantro
1 avocado
Place tomatoes, onions, and jalapeños on a sheet tray, cover with oil and salt and roast at 350 degrees Fahrenheit for about 40 minutes until not burnt, but golden brown, and slightly darker on the edges.
In a big pot, heat up oil and throw in garlic cloves, fry them up for a minute, and throw in the rest of the ingredients and the cilantro, cook on high heat, constantly scraping the bottom until it all looks cooked down and pasty, add chicken stock and reduce until the sauce literally looks like lava and big bubbles start coming up. Cool down and blend until smooth.
The next day, heat up a pan with oil and re-fry the sauce for about 20 minutes, at this point you can season with salt and a little bit of lime juice.
To assemble, throw your tortilla chips in the sauce and stew for about 10 minutes until crunchy but they have absorbed the sauce — you can add poached chicken or some pork rinds at this moment.
Scoop in a bowl, add some Oaxacan cheese on top, and place in the oven until the cheese is melted. Take out and garnish with sour cream, avocado, fresh cilantro, and anything else you think would be tasty.