Chilaquiles

Chilaquiles are a quintessential representation of Mexican cuisine, with numerous regional variations across the country.

Chilaquiles are excellent because they are a complete, simple, and delicious breakfast.

Chilaquiles are the ideal breakfast for millions of people in Mexico and beyond. This dish has an interesting and somewhat obscure history. It is said that the name “chilaquiles” comes from the Nahuatl word “chīlāquīlli,” which is composed of “chīlī” (chili) and “aquīlli” (something inside or submerged in), referring to the tortilla soaked in sauce.

Another version suggests that the word comes from the Nahuatl “chilli,” meaning chili, and “quilitl,” meaning edible herb. Another possible origin points to the combination of “atl” (water) and “quilitl” (quelite).

Beyond these linguistic interpretations, it is unclear if this dish existed in pre-Hispanic times, and if it did, it certainly wasn’t in its current form. Maize and chili were basic ingredients in ancient cuisine, but other elements like cheese, onion, and cream were introduced by the Spanish after the Conquest.

In various places, it is said that the Franciscan missionary Alonso de Molina mentioned chili sauce in his Vocabulario en Lengua Castellana y Mexicana, which was typical among the natives who called it “chilmulli” (chili sauce). It is believed that to make use of hardened tortillas from the previous day, they were soaked in “chilmulli” to soften them.

The first record of chilaquiles appears in 1821 in a book called Arte nuevo de cocina y repostería acomodado al uso mexicano, with a recipe that included pork, chorizo, clemole, and tortillas:

“Pork and chorizos are cooked (but these are not added until the meat is half-cooked), everything is fried and set aside: the clemole, tortillas, and toasted sesame seeds are prepared; layers of meat are placed and covered with tortillas; broth from the clemole and a handful of sesame seeds are added; this is done with the rest: lard is added because the tortillas absorb a lot.”

In El Cocinero Mexicano, another cookbook published in 1831, there are four different recipes: white chilaquiles, red or colored chilaquiles, stuffed chilaquiles, and Tapatío chilaquiles. This text of Hispanic influence denies a pre-Hispanic origin of chilaquiles, attributing their invention to convent kitchens.

A special feature of chilaquiles

One of the most remarkable aspects of chilaquiles is that they are enjoyed by everyone; they can be found in Mexican restaurants of all levels, on street corners, in popular diners, and are a common breakfast for office workers.

The undeniable truth about chilaquiles is that they are among the 100 best breakfasts in the world, according to the site Taste Atlas, which placed the iconic Mexican dish in fourth place, reaffirming what many Mexicans and Mexican food lovers in the United States have known for years.

Chilaquiles rank just below “kahvalti,” a dish from Turkey, considered the most delicious in the world. The second and third places went to “bougatsa,” a dish from Greece, and “roti canai” from Malaysia.

Taste Atlas explains: “Chilaquiles, in their most basic version, are a series of fried tortilla pieces soaked in chili sauce with optional meat and vegetables.” The site also highlights the dish’s popularity in Mexico, noting its numerous regional variations with different recipes. For example, in Sinaloa, a version is prepared with white sauce; in California, it is commonly served with cilantro and avocado; in Texas, it includes Tex-Mex elements like cheddar cheese and refried beans; while in Mexico City, the use of epazote is customary.