Chilaquiles: History & Tradition - Chilatruck (2024)

FAQs

Chilaquiles: History & Tradition - Chilatruck? ›

The tradition of preparing chilaquiles has existed for hundreds of years. As such, they are a very common meal for many Mexican families. Chilaquiles are said to have been first brought to America in a cookbook by Encarnación Pinedo, “The Spanish Cook” in 1898.

Chilaquiles is an authentic Mexican meal that originated in 1898 and is still a staple for many families today. In its most basic form, Chilaquiles consist of fried tortilla strips that are simmered in salsa or mole to soften them up. It is a very versatile dish but it is most commonly served for breakfast or brunch.

Cultural Significance

Chilaquiles are more than just a meal; they are a cultural icon deeply ingrained in Mexican life. They are a quintessential part of breakfast tables, family gatherings, and local restaurants, symbolizing comfort and home-cooking.

chilaquiles, a Mexican dish consisting of strips or pieces of corn tortillas that are fried, then sautéed with green or red salsa, and topped with cheese, crema (a sweet, thin cream sauce), and onion.

Mexico

Chilaquiles / Origin

This dish is found all throughout Mexico, and at its most basic, it consists of fried tortilla chips covered with a red or green salsa, which makes the chip soft. Chilaquiles are commonly served with a side of refried beans and are eaten quite regularly in most Mexican homes.

But the best chilaquiles perfectly straddle the line between soft and crunchy. The chips have had a moment to absorb some of the warm chile-packed sauce but still retain some of their bite.

While chilaquiles are most commonly served for breakfast in Mexico, it's not considered exclusively a breakfast dish. In fact, one of the reasons Mexicans love chilaquiles so much is that it's an all-day dish: You can have it for breakfast, lunch or dinner.

According to legend, tortillas were invented by a Mayan peasant for his hungry king. The first recorded use of tortillas dates to roughly 10,000 BC, and were made from corn. And when the Spanish arrived, they discovered native inhabitants like the Aztecs and others all ate some sort of maize bread.

But there's a difference in that regard: migas usually feature short strips of fried tortilla, while chilaquiles use what are essentially tortilla chips. There are other distinctions too. The tortillas in migas are mixed with scrambled eggs; chilaquiles' are drenched in salsa.

Do you eat chilaquiles with hands or fork? ›

Because the chips in chilaquiles are so soggy, compared to crispy nachos, they are much easier to eat with a fork instead of your hands. Soggy chips. The tortilla chips will soften as they simmer in the sauce, however, do not overcook and create mushy chips.

Depending on where it's prepared, huevos rancheros may also include pinto beans, rice, avocado, or fried potatoes to bulk up the already-hearty breakfast. In contrast, chilaquiles are prepared with fried tortilla chips, traditionally made to use up ones that have gone stale.

Crema, onions, and cheese are common, and some versions feature beans or a meat like shredded chicken, beef, or pork. Depending on what toppings you use, chilaquiles can easily transcend breakfast to pass for lunch or dinner.

Chilaquiles has been a blueprint in the Mexican heritage that has been traced back to the chronicles left by Mayans and Aztec. Nowadays, Chilaquiles are igniting the passion for the Mexican food of the whole world, one 'totopo' at a time.

Now known as a staple in Mexican cuisine (as well as brunch culture in SoCal and Texas), Chilaquiles goes all the way back to the Aztecs. In fact, the word “chilaquiles” comes from the Nahuatl (Uto-Aztecan) language which means chile water.

It's delicious and makes a wonderful hearty breakfast, but it's also great for dinner. We like to add over easy eggs or shredded chicken and we also vary our chilaquiles between red and green, where red = enchilada sauce and green= tomatillo salsa.

chi·​la·​qui·​les ˌchē-lä-ˈkē-lās. : a Mexican dish of fried corn tortilla pieces simmered with salsa or mole and typically topped with cheese and other accompaniments (such as sliced onions, shredded chicken, and fried or scrambled eggs)

Originally introduced by shepherds, migas are very popular across the Iberian Peninsula, and are the typical breakfast of hunters at monterías in southern Spain. The same name is used for a different dish made from maize or flour tortillas in Mexican and Tex-Mex cuisines.

Even in Mexico (or is it especially in Mexico?), chilaquiles—the dish of fried corn tortillas soaked in hot salsa—are known as a cure for the common hangover. It's got a number of things going for it.