Chilaquiles: History & Tradition - Chilatruck (2024)

FAQs

What is the history of chilaquiles? ›

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, 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. Pulled chicken may also be added during the cooking process, and casserole versions of the dish are popular.

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.

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.

Chilaquiles and Migas are often mistaken for one another due to their core ingredients of tortillas, eggs, and salsa. However, the differences lie in the precise cooking methods and accompaniments.

Chilaquiles (Spanish pronunciation: [tʃilaˈkiles]) are a traditional Mexican breakfast dish made with tortillas.

In other regions of Mexico, chips are mixed through the hot sauce and simmered until the tortilla starts softening. In contrast to nachos, chilaquiles are eaten with a knife and fork and not by hand.

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.

What are 3 foods the Aztecs ate? ›

While the Aztecs ruled, they farmed large areas of land. Staples of their diet were maize, beans and squash. To these, they added chilies and tomatoes. They also harvested Acocils, an abundant crayfish-like creature found in Lake Texcoco, as well as Spirulina algae which they made into cakes.

Texture is a major differentiator between Chilaquiles and Nachos. Nachos are usually crispier, with the toppings adding more texture. Due to the spicy salsa in chilaquiles, the tortilla chips are usually softer, and the flavor is more intense.

In Guadalajara, cazuelas are kept simmering filled with chilaquiles that become thick in texture, similar to polenta. In the state of Sinaloa, chilaquiles are sometimes prepared with cream. In the state of Tamaulipas, on the northeast side of the country, red tomato sauce is commonly used.

What Are Chilaquiles? Chilaquiles are basically corn tortilla pieces that are fried, cooked in salsa, and sprinkled with cheese. They are often served for breakfast with eggs and a side of beans or nopalitos.

Reheating Chilaquiles in the Oven

The most common way to reheat chilaquiles is by using the oven. Preheat your oven to 350°F and spread your leftover chilaquiles evenly on a baking tray. Cover the tray with a piece of aluminum foil to keep moisture in. Place the tray in the oven and reheat for 10-15 minutes.

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.

Do you like enchiladas? Chilaquiles are basically the same ingredients, but with a lot less work and Chef Hugo Ortega from Hugo's and Caracol is sharing his secret on the best way to prepare this traditional Mexican dish.