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{{short description|Traditional Mexican dish (food)}}
{{short description|Traditional Mexican dish}}
{{Expand Spanish|topic=cult|Chilaquiles|date=May 2024}}
{{Infobox prepared food
{{Infobox food
| name = Chilaquiles
| name = Chilaquiles
| image = File:Portada-chilaquiles-rojos.jpg
| image = Portada-chilaquiles-rojos.jpg
| caption = Chilaquiles
| alternate_name =
| caption =
| alternate_name =
| country = [[Mexico]]
| country = Central and Northern Mexico
| region = [[Americas]]
| creator =
| creator =
| course = Breakfast
| course = Breakfast
| type =
| type =
| served =
| served =
| main_ingredient = [[Tortilla]]s, green or red [[salsa (sauce)|salsa]], pulled [[Chicken (food)|chicken]], cheese, [[refried beans]], [[scrambled eggs]]
| main_ingredient = [[Tortilla]]s, green or red [[salsa (sauce)|salsa]], pulled [[Chicken (food)|chicken]], cheese, [[refried beans]], [[scrambled eggs]]
| variations =
| variations =
| calories =
| calories =
| other =
| other =
}}
}}


'''Chilaquiles''' ({{IPA-es|tʃilaˈkiles}}) from the [[Nahuatl]] word ''chīlāquilitl'' {{IPA-nah|t͡ʃiːlaːˈkilit͡ɬ|}} ("chiles and greens") is a traditional [[Mexican cuisine|Mexican dish]] consisting of corn tortillas cut in quarters and lightly fried.<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==
== Ingredients and variations ==
Typically, corn [[tortillas]] cut in 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 = [[HarperCollins|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. 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]]'', raw onion rings and avocado slices. Chilaquiles can be served with [[refried beans]], [[Egg (food)|eggs]] (scrambled or fried), beef 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.
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==
== Etymology ==
⚫
[[File:FOOD Chilaquiles 1.jpg|thumb|250px|right|Chilaquiles, a Mexican breakfast dish]]
{| class="wikitable" style="text-align: center; width: 800px; height: 200px;"
{| class="wikitable" style="text-align: center; width: 800px; height: 200px;"
! [[Nahuatl]] names for chilaquiles<ref name="dic">''Nahuatl Dictionary.'' (1997). Wired humanities project. Retrieved September 9, 2012, from [http://whp.uoregon.edu/dictionaries/nahuatl/index.lasso link].</ref>
! [[Nahuatl]] names for chilaquiles<ref name="dic">''Nahuatl Dictionary.'' (1997). Wired humanities project. Retrieved September 9, 2012, from [http://whp.uoregon.edu/dictionaries/nahuatl/index.lasso link] {{Webarchive|url=https://web.archive.org/web/20161203034759/http://whp.uoregon.edu/dictionaries/nahuatl/index.lasso |date=2016-12-03 }}.</ref>
! 1st Component
! 1st component
! English Literal
! English literal
! pronunciation (IPA)
! Pronunciation (IPA)
! 2nd Component
! 2nd component
! English Literal
! English literal
! pronunciation (IPA)
! Pronunciation (IPA)
|-
|-
|chīlāquilitl{{efn|The English name derives from this Nahuatl word.}}
|chīlāquilitl
|chīlātl
|chīlātl
|chile water
|chile water
Line 52: Line 51:
|-
|-
|}
|}
⚫
[[File:FOOD Chilaquiles 1.jpg|thumb|Chilaquiles with a fried egg]]


==Regional variations==
== 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:01 Chilaquiles verdes con frijoles chinos.jpg|thumb|Chilaquiles with refried beans]]


⚫
== History in the United States ==
⚫
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, seconds before serving. In [[Guadalajara]], ''[[Cazuela|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.<ref name="kennedycuisines"/>
⚫
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 ==
⚫
==History in the United States==
<gallery mode="packed">
⚫
Recipes for chilaquiles have been found in a U.S. cookbook published in 1898, 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).<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:CafeLaBlanca12.JPG|Chilaquiles divorciados refers to using both red and green sauces
⚫
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]]
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 ==
== See also ==
{{portal|Food|Mexico}}
{{Portal|Food}}
* [[List of Mexican dishes]]
* [[List of Mexican dishes]]
* [[List of brunch foods]]
* [[List of brunch foods]]
Line 68: Line 74:
* [[Migas]]
* [[Migas]]


== Footnotes ==
== References ==
{{notelist}}

==References==
{{Reflist}}
{{Reflist}}


== External links ==
== External links ==
* {{wiktionary inline|chilaquiles}}
* {{Wiktionary inline}}


{{Mexican cuisine}}
{{Mexican cuisine}}

Latest revision as of 01:12, 17 November 2024

Chilaquiles
CourseBreakfast
Place of originCentral and Northern Mexico
Main ingredientsTortillas, green or red salsa, pulled chicken, cheese, refried beans, scrambled eggs

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

Ingredients and variations

[edit]

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

[edit]
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]
Chilaquiles with a fried egg

Regional variations

[edit]

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

[edit]

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]

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

See also

[edit]

References

[edit]
  1. ^ Bayless, Rick (2000). Mexico: One Plate at a Time. New York: Scribner. p. 129. ISBN 0-684-84186-X.
  2. ^ a b 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.
  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.
[edit]
  • The dictionary definition of chilaquiles at Wiktionary
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