Chilaquiles: Difference between revisions

Chilaquiles
Course	Breakfast
Place of origin	Central and Northern Mexico
Main ingredients	Tortillas, green or red salsa, pulled chicken, cheese, refried beans, scrambled eggs
	Media: Chilaquiles;

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Chilaquiles (Spanish pronunciation: [tʃilaˈkiles]) are a traditional Mexican breakfast dish made with tortillas.^[1]

Ingredients and variations

Typically, left over tortillas are the basis of the dish.^[2] Green or red salsa is poured over the crisp tortilla triangles.^[3] The mixture is simmered until the tortilla starts softening. Pulled chicken is sometimes added to the mix. It is commonly garnished with crema, crumbled queso fresco, sliced onion, and avocado slices. Chilaquiles can be served with refried beans, eggs (scrambled or fried) and guacamole as side dishes.

As with many Mexican dishes, regional and family variations are quite common. Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas.

Etymology

Nahuatl names for chilaquiles^[4]	1st component	English literal	Pronunciation (IPA)	2nd component	English literal	Pronunciation (IPA)
chīlāquilitl	chīlātl	chile water	[ˈt͡ʃiːlaːt͡ɬ]	quilitl	edible plant	[ˈkilit͡ɬ]
tlaxcalpōpozōn	tlaxcalli	tortilla	[t͡ɬaʃˈkalːi]	pōpozōn	foam	[poːˈposoːn]

Regional variations

In central Mexico, it is common for the tortilla chips to remain crisp. To achieve this, all ingredients except the salsa are placed on a plate and the salsa is poured at the last moment before serving. 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.^[2] In the state of San Luis Potosí, it is also common to serve chilaquiles with cecina rather than pulled chicken.

History in the United States

Encarnación Pinedo published El cocinero español (The Spanish Cook) in 1898 in California and included recipes for chilaquiles tapatíos a la mexicana, chilaquiles a la mexicana, and chilaquiles con camarones secos (chilaquiles with dry shrimp).^[5]

Gallery

Chilaquiles divorciados refers to using both red and green sauces
Chilaquiles with refried beans
Chilaquiles served in California
Chilaquiles may be served with minimal salsa applied at the last minute to preserve the crispiness of the tortilla chips

References

^ Bayless, Rick (2000). Mexico: One Plate at a Time. New York: Scribner. p. 129. ISBN 0-684-84186-X.
^ ^a ^b Kennedy, Diana (1972). "Tortillas and Tortilla Dishes". The Cuisines of Mexico. Harper & Row. p. 67. ISBN 978-0-06-012344-4.
^ Lopez, Steve (2021-12-11). "Column: Comfort food confessional: My lifelong quest to find, or create, the perfect chilaquiles". Los Angeles Times. Retrieved 2023-02-02.
^ Nahuatl Dictionary. (1997). Wired humanities project. Retrieved September 9, 2012, from link Archived 2016-12-03 at the Wayback Machine.
^ Pinedo, Encarnación; Strehl, Dan; Valle, Victor (2005-10-24). Encarnación's Kitchen: Mexican Recipes from Nineteenth-Century California. University of California Press. ISBN 978-0-520-24676-8.

External links

The dictionary definition of chilaquiles at Wiktionary

[Bayless-1] Bayless, Rick (2000). Mexico: One Plate at a Time. New York: Scribner. p. 129. ISBN 0-684-84186-X.

[kennedycuisines-2] Kennedy, Diana (1972). "Tortillas and Tortilla Dishes". The Cuisines of Mexico. Harper & Row. p. 67. ISBN 978-0-06-012344-4.

[3] Lopez, Steve (2021-12-11). "Column: Comfort food confessional: My lifelong quest to find, or create, the perfect chilaquiles". Los Angeles Times. Retrieved 2023-02-02.

[dic-4] Nahuatl Dictionary. (1997). Wired humanities project. Retrieved September 9, 2012, from link Archived 2016-12-03 at the Wayback Machine.

[5] Pinedo, Encarnación; Strehl, Dan; Valle, Victor (2005-10-24). Encarnación's Kitchen: Mexican Recipes from Nineteenth-Century California. University of California Press. ISBN 978-0-520-24676-8.

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@@ Line 1: / Line 1: @@
 {{short description|Traditional Mexican dish}}
+{{Expand Spanish|topic=cult|Chilaquiles|date=May 2024}}
 {{Infobox food
 | name = Chilaquiles
@@ Line 16: / Line 17: @@
 }}
-'''Chilaquiles''' ({{IPA-es|tʃilaˈkiles}}) are a traditional [[Mexican cuisine|Mexican breakfast dish]] consisting of [[Corn tortilla|chips.<ref name="Bayless">{{cite book |last1=Bayless |first1=Rick |title=Mexico: One Plate at a Time |date=2000 |publisher=Scribner |location=New York |isbn=0-684-84186-X |page=129}}</ref>
+'''Chilaquiles''' ({{IPA|es|tʃilaˈkiles}}) are a traditional [[Mexican cuisine|Mexican breakfast dish]] made with [[tortillas]].<ref name="Bayless">{{cite book |last1=Bayless |first1=Rick |title=Mexico: One Plate at a Time |date=2000 |publisher=Scribner |location=New York |isbn=0-684-84186-X |page=129}}</ref>
 == Ingredients and variations ==
-Typically, corn [[tortillas]] cut into quarters and lightly fried, or baked for a lighter version, are the basis of the dish.<ref name="kennedycuisines">{{cite book | last1 = Kennedy | first1 = Diana | authorlink1 = Diana Kennedy | title = The Cuisines of Mexico | chapter = Tortillas and Tortilla Dishes | publisher = Harper & Row | year = 1972 | pages = 67 | isbn =978-0-06-012344-4}}</ref> [[Salsa verde|Green]] or [[Salsa roja|red salsa]] is poured over the crisp tortilla triangles.<ref>{{Cite web |last=Lopez |first=Steve |date=2021-12-11 |title=Column: Comfort food confessional: My lifelong quest to find, or create, the perfect chilaquiles |url=https://www.latimes.com/california/story/2021-12-11/lopez-column-lifelong-quest-perfect-chilaquiles |access-date=2023-02-02 |website=Los Angeles Times |language=en-US}}</ref> The mixture is simmered until the tortilla starts softening.  Pulled chicken is sometimes added to the mix. It is commonly garnished with [[Crema (dairy product)|crema]], crumbled ''[[queso fresco]]'', sliced onion, and avocado slices. Chilaquiles can be served with [[refried beans]], [[Egg (food)|eggs]] (scrambled or fried) and [[guacamole]] as side dishes.
+Typically, left over tortillas are the basis of the dish.<ref name="kennedycuisines">{{cite book | last1 = Kennedy | first1 = Diana | authorlink1 = Diana Kennedy | title = The Cuisines of Mexico | chapter = Tortillas and Tortilla Dishes | publisher = Harper & Row | year = 1972 | pages = 67 | isbn =978-0-06-012344-4}}</ref> [[Salsa verde|Green]] or [[Salsa roja|red salsa]] is poured over the crisp tortilla triangles.<ref>{{Cite web |last=Lopez |first=Steve |date=2021-12-11 |title=Column: Comfort food confessional: My lifelong quest to find, or create, the perfect chilaquiles |url=https://www.latimes.com/california/story/2021-12-11/lopez-column-lifelong-quest-perfect-chilaquiles |access-date=2023-02-02 |website=Los Angeles Times |language=en-US}}</ref> The mixture is simmered until the tortilla starts softening.  Pulled chicken is sometimes added to the mix. It is commonly garnished with [[Crema (dairy product)|crema]], crumbled ''[[queso fresco]]'', sliced onion, and avocado slices. Chilaquiles can be served with [[refried beans]], [[Egg (food)|eggs]] (scrambled or fried) and [[guacamole]] as side dishes.
 As with many Mexican dishes, regional and family variations are quite common. Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas.
@@ Line 53: / Line 54: @@
 == Regional variations ==
+In [[central Mexico]], it is common for the tortilla chips to remain crisp. To achieve this, all ingredients except the salsa are placed on a plate and the salsa is poured at the last moment before serving. In [[Guadalajara]], ''[[cazuela]]s'' 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.<ref name="kennedycuisines"/> In the state of [[San Luis Potosí]], it is also common to serve chilaquiles with [[Cecina (meat)|cecina]] rather than pulled chicken.
-[[File:CafeLaBlanca12.JPG|thumb|right|250px| Chilaquiles divorciados refers to using both red and green sauces ]]
-[[File:01 Chilaquiles verdes con frijoles chinos.jpg|thumb|Chilaquiles with [[refried beans]]]]
-In [[central Mexico]], it is common for the tortilla chips to remain crisp. To achieve this, all ingredients except the salsa are placed on a plate and the salsa is poured at the last moment before serving. In [[Guadalajara]], ''[[cazuela]]s'' 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.<ref name="kennedycuisines"/> In the state of [[San Luis Potosí]], it is also common to serve chilaquiles, not with pulled chicken, but with [[Cecina (meat)|cecina]].
 == History in the United States ==
+Encarnación Pinedo published ''El cocinero español'' (''The Spanish Cook'')  in 1898 in California and included recipes for ''chilaquiles [[tapatío]]s a la mexicana'',  ''chilaquiles a la mexicana'', and ''chilaquiles con camarones secos'' (chilaquiles with dry shrimp).<ref>{{Cite book | url = https://books.google.com/books?id=meyqux89SGwC&q=chilaquiles&pg=PA1 | title = Encarnación's Kitchen: Mexican Recipes from Nineteenth-Century California | isbn = 978-0-520-24676-8 | last1 = Pinedo | first1 = Encarnación | last2 = Strehl | first2 = Dan | last3 = Valle | first3 = Victor |publisher=University of California Press| date = 2005-10-24}}</ref>
+== Gallery ==
-[[File:Picazo Kitchen and Bar - 2021-11-07 - Sarah Stierch 06.jpg| thumb|right|250px|Chilaquiles served in [[Cuisine of California |California]]]]
+<gallery mode="packed">
+File:CafeLaBlanca12.JPG|Chilaquiles divorciados refers to using both red and green sauces
-[[File:Chilaquiles huevo.jpg|thumb|right|250px|Chilaquiles may be served with minimal salsa applied at the last minute to preserve the crispiness of the tortilla chips]]
+File:01 Chilaquiles verdes con frijoles chinos.jpg|Chilaquiles with [[refried beans]]
+File:Picazo Kitchen and Bar - 2021-11-07 - Sarah Stierch 06.jpg|Chilaquiles served in [[Cuisine of California |California]]
-Encarnación Pinedo published ''El cocinero español'' (''The Spanish Cook'')  in 1898 in California and included recipes for ''chilaquiles [[tapatío]]s a la mexicana'',  ''chilaquiles a la mexicana'', and ''chilaquiles con camarones secos'' (chilaquiles with dry shrimp).<ref>{{Cite book | url = https://books.google.com/books?id=meyqux89SGwC&q=chilaquiles&pg=PA1 | title = Encarnación's Kitchen: Mexican Recipes from Nineteenth-Century California | isbn = 978-0-520-24676-8 | last1 = Pinedo | first1 = Encarnación | last2 = Strehl | first2 = Dan | last3 = Valle | first3 = Victor | date = 2005-10-24}}</ref>
+File:Chilaquiles huevo.jpg|Chilaquiles may be served with minimal salsa applied at the last minute to preserve the crispiness of the tortilla chips
+</gallery>
 == See also ==
@@ Line 83: / Line 84: @@
 [[Category:Mexican cuisine]]
 [[Category:Tortilla-based dishes]]
-[[Category:Mexican breakfast foods]]