Chilaquiles

Chilaquiles are a traditional Mexican dish that typically consists of corn tortillas cut into quarters and lightly fried. This dish is often served for breakfast or brunch, but can also be enjoyed at any time of the day.

History

The origins of chilaquiles can be traced back to the Aztec civilization, who are believed to have invented this dish as a way to use up leftover tortillas and salsa. The name "chilaquiles" comes from the Nahuatl word "chīlāquilitl", which means "chiles and greens".

Preparation

Chilaquiles are typically made by lightly frying corn tortillas until they are crispy. These are then quartered and topped with green salsa or red salsa, and simmered until the tortillas start to soften. Pulled chicken is sometimes added to the mix. The dish is typically garnished with crema, crumbled cheese, onions, avocado slices, and additional chile peppers.

Variations

There are many regional variations of chilaquiles. In central Mexico, it is common to garnish the dish with cilantro, queso fresco, and Mexican crema. In Guadalajara, a popular variation is "chilaquiles tapatios", which is served with a red sauce and topped with a fried egg. In Sinaloa, chilaquiles are often served with a white sauce.

Cultural significance

Chilaquiles have become a staple of Mexican cuisine and are often served as a breakfast dish. They are also commonly served as a hangover cure in Mexico. The dish is also popular in the United States, particularly in areas with large Mexican-American populations.

See also

• List of Mexican dishes
• Mexican cuisine
• Tortilla