Girl in Florence aka Georgette Jupe

I started this blog as a writing outlet for me to share what it is I adore about the beautiful city of Florence and Italy also sharing travel tips and stories along the way. Now 'Girl in Florence' includes advice for Florence, artisan features, interviews with locals, tips for life in Italy and travel posts from all over Europe. I'd love to think of myself as a fearless badass but If I am keeping it 100% real on this blog a quote that I sort of live by is"I haven't failed. I've just found 10,000 ways that won't work." I hope you enjoy this journey with me.

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My signature dish : Chilaquilas

18.02.2012 No Comments
chilaquilas Georgette style

Chilaquilas …mmmm makes me hungry even thinking about them. Growing up in San Antonio, Texas this is one dish I always begged my mom to make and always demand when I arrive in America to visit my family. These aren’t traditional Mexican chilaquilas but just a version that I really enjoy. So try it out one day and I hope you love this dish as much as t-man and I do.

(serving size , 2-3 people )


1 package of corn tortillas ( you can find this at Esselunga in Italy “tortillas di maiz” )

1 can of tomato sauce ( or half a bottle of  passata pomodoro )

2 eggs

Edamer (edim )  cheese ( grated) , half cup (I prefer queso blanco but I normally just use Edam as a substitute in Italy.

chopped green onion, 1/4 cup



1/2 cup vegetable oil

a pinch of salt

I normally shred the tortillas in small pieces which makes them easier to fry. Heat up your vegetable oil and fry the tortilla pieces until they are crispy. I normally then fry the eggs in the same pan with the tortilla chips until they are fully cooked. Add your tomato paste and salt to the pan and set on a low simmer. I like to add some of the onions to the pan for extra flavor. After about 15 minutes (or even less ) turn the heat off and set aside, you can add the shredded cheese on top of your chilaquilas now or after, it doesn’t matter. I normally shred the lettuce while the pan is simmering.  In the meantime, get two plates and add your chilaquilas with the shredded cheese , placing the lettuce , green onions and salsa on top.

Voila, you have a tasty savory yet fresh dish that everyone will love. It definitely has made me less homesick for Mexican food in Florence, knowing that for the most part I can make the dishes I love in Italy. You normally eat chilaquilas accompanied by re-fried beans, but as this is a whole other ball game that I normally mess up, we usually leave those out.

Buon Appetito! 


Georgette Jupe is a 'Tuscan Texan' digital social media marketing maven based in Florence, Italy. When she's not at her day job as social media manager and content editor at ITALY Magazine, she's creating social strategies for international clients and providing travel, foodie & life tips via her blog 'Girl in Florence'. Hobbies include plenty of reading, hiking, beagle cuddles, the hunt for the 'perfect' Moscow mule and laughs with the girls.

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About Me

About Me

Hi There!

Ciao, I'm a curious American "Tuscan Texan" who calls Florence, Italy home for the past 11 years. I am the editor at Italy Magazine and I also work as an established digital social media marketing strategist (5+ years) as well as a freelance writer. My bylines have appeared in Lonely Planet, Luxos Magazine, and International Living. This blog is my way to share what life is like living and working abroad, as well as provide up-to-date true advice on traveling and living in Italy, weekend trips around Europe, and a monthly roundup of interesting events. I'm married to a wonderful Frenchman and we have a Florentine beagle who rules the household. Keep in touch with our adventures with your favorite glass of franciacorta or espresso!


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