Chilaquiles

Chilaquiles verdes con pollo

Chilaquiles is a traditional Mexican dish. Typically, corn tortillas cut in quarters and lightly fried are the basis of the dish.^[1] Green, red salsa or mole, is poured over the crisp tortilla triangles, called totopos. The mixture is simmered until the tortilla starts softening. Eggs (scrambled or fried) and pulled chicken are sometimes added to the mix. The dish is topped with cheese (typically queso fresco) and/or sour cream (crema), and it is served with refried beans. Like many dishes, regional and familiar variation are quite common.

In central Mexico it is common for the tortilla chips to remain crisp. To achieve this, all ingredients save the salsa are placed on a plate and the salsa is poured at the last moment, seconds before serving. It is commonly garnished with cream, shredded queso fresco, raw onion rings and avocado slices. The image on the right clearly shows chilaquiles prepared this way, as the chips are visibly firm and stiff, and the salsa does not completely cover them.

Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas.

Moreover, chilaquiles are often lauded as a cure for the common hangover; this is because in Mexico it is believed that spicy foods help in the recovery process from a hangover. This can be attributed to the body's reaction to chemicals released (chiles contain the chemical capsaicin, a potent and well-documented pain reliever).

Chilaquiles are frequently confused with the Tex-Mex Migas, as each is a dish that uses tortilla chips/strips served primarily in the morning. In Guadalajara, cazuelas are kept simmering filled with chilaquiles that become thick in texture similar to polenta.

Etymology

The name chilaquiles is derived from the Nahuatl word chil-a-quilitl which means "herbs or greens in chile broth".

Regional variations

In Sinaloa, Mexico, the chilaquiles are sometimes prepared with a white sauce.^[1]

History of Chilaquiles in the U.S.

Recipes for chilaquiles have been found in a U.S. cookbook published in 1898. The book was Encarnación Pinedo's El cocinero español (The Spanish Cook). She included three recipes—one for chilaquiles tapatios a la mexicana, one for chilaquiles a la mexicana, and one for chilaquiles con camarones secos (chilaquiles with dry shrimp).^[2]

References

	Mexico portal
	Food portal

1. ^ ^{a b} Kennedy, Diana (1972). "Tortillas and Tortilla Dishes". The Cuisines of Mexico. Harper & Row. pp. 67. ISBN 06-012344-3. 
2. ^ Pinedo, Encarnación; Strehl, Dan; Valle, Victor (2005-10-24). Encarnación's Kitchen: Mexican Recipes from Nineteenth-Century California. ISBN 9780520246768. http://books.google.com/?id=meyqux89SGwC&pg=PA1&dq=Encarnaci%C3%B3n+Pinedo+%22El+cocinero+espa%C3%B1ol%22&cd=1#v=onepage&q=chilaquiles&f=false.