History of Chilaquiles — Julee Ho Media (2024)

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History of Chilaquiles — Julee Ho Media? ›

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.

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.

Chilaquiles are a traditional Mexican dish dating back centuries to the early Aztecs.

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.

Mexico

Chilaquiles / Origin

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.

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.

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.

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.

The best chilaquiles (the kind we're after) aren't so much wet as moist, and aren't so much limp as "gently softened until the chips retain just a bit of crunch but dissolve in your mouth into a mix of comforting starch and hot salsa." But still, when it comes down to it, chilaquiles are essentially soggy nachos—an ...

What is the difference between migas and chilaquiles? ›

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.

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.

The truth is you can eat chilaquiles any time of the day, but a good chilaquiles breakfast is always welcome all over Mexico.

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.

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.