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Undid revision 1225366330 by 2601:602:680:11B0:38C5:F2CA:4E14:DEE0 (talk); while they may be eaten for other courses, they are mainly for breakfast, and this edit makes some sentences not make sense
Created gallery due to the large number of photos
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== Regional variations ==
== Regional variations ==

⚫
[[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]].
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 ==
== 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 | 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 ==
== See also ==

Revision as of 18:07, 24 May 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

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]
Chilaquiles with a fried egg

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, not with pulled chicken, but with cecina.

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]

  • 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

References

  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. ISBN 978-0-520-24676-8.
  • The dictionary definition of chilaquiles at Wiktionary
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