supermarket chef

About La Bonita Supermarkets:

In 1991, after moving to Las Vegas from Los Angeles, Jaime & Sylvia Martinez founded the Las Vegas's first "Carniceria", or butcher shop. The owners, originally from Michoacan, Mexico, decided to name it after his rancher father's favorite cow, "La Bonita".

Carniceria La Bonita continued to grow along with the Las Vegas Valley and evolved into La Bonita Supermarkets. Family owned and operated, La Bonita has 5 locations across the Las Vegas valley, with their newest and biggest store opening in early 2018. Currently, La Bonita Supermarkets employs 700 people and is expected to hire another 150 more with their new store.

La Bonita



From the Nahuatl word chīlāquilitl is a traditional Mexican dish.

  • Ingredients:

    • 10 corn tortillas cut into triangular wedges
      1 (28 ounce) can whole tomatoes, drained
      1 jalapeno seeded
      1/2 of a medium white onion, roughly chopped
      2 cloves peeled garlic
      1 tablespoon vegetable oil
      1/2 teaspoon salt
      1/4 teaspoon cumin
      1 cup low-sodium chicken broth

Optional Toppings:

Queso Fresco cheese
Mexican Crema

    • Instructions:
  1. Use pre-made tortilla chips instead sold at La Bonita Supermarkets. If you try it this way, I wouldn’t add any salt to the sauce as pre-made chips are usually already salted.

    (You can also make the tortilla chips instead if you choose to as follows: Cut tortilla into triangles pieces. In a large frying pan over a medium flame add vegetable oil and allow it to get hot. Fry triangle pieces til crisp about 3 minutes on each side. You’ll need to do this in batches. Remove each batch from oil and drain tortilla crisps on a paper towel lined plate.)

    2. Discard most of the oil from frying pan, leave a tablespoon of oil in pan.

    3. Meanwhile, place the tomatoes, jalapeno, onion, garlic, vegetable oil, salt, and cumin in the bowl of a blender or large food processor and puree until smooth.

    4. Transfer the mixture to a skillet and set the heat to medium-high. Cook for 5 minutes, stirring frequently, then reduce the heat to low and add the chicken broth. Taste and add salt as needed.

    5. Transfer the baked chips to the skillet and fold gently into the sauce. Simmer for 5 minutes or until chips have softened.

    6. Sprinkle grated cheese on top of tortillas and cover the pan with a lid for 5 to 10 minutes or until the cheese fully melts.

    7. Sprinkle queso fresco

    8. Serve with a hot sunny side up egg, a side of sour cream and avocado.

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