Chilaquiles () are a traditional Mexican cuisine made with tortillas. (2026). 068484186X, Scribner. 068484186X
Ingredients and variations
Typically, leftover
Tortilla are the basis of the dish.
or
Salsa roja 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, 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
|
| chīlāquilitl | chīlātl | chile water | | quilitl | edible plant | |
| tlaxcalpōpozōn | tlaxcalli | tortilla | | pōpozōn | foam | |
|
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,
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, red tomato sauce is commonly used.
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).
As Mexican communities expanded across the United States, chilaquiles became a popular dish in Mexican-American households and restaurants, particularly in the Southwest. Over time, American adaptations emerged, incorporating local ingredients and culinary influences. Some variations featured scrambled eggs, cheese blends, and different types of salsa to cater to local palates. In Tex-Mex cuisine, chilaquiles sometimes took on a heartier form, with additions like pulled pork, beans, or avocado. The dish also gained popularity in brunch menus, especially in urban areas with a strong Mexican food scene, where chefs experimented with fusion-style toppings such as Feta, kale, or chipotle-infused sauces. Despite these adaptations, the core elements of crispy tortilla pieces softened in sauce have remained central, preserving the dish’s traditional roots while allowing for creative reinterpretations in modern American cuisine.
Gallery
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 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
File:Cactus, South Lake Union, Seattle (2023) - 2.jpg|Chilaquiles served in Seattle
File:Chilaquiles at the Grand Cantina, Windsor, Ontario, 2025-09-01 01.jpg|Chilaquiles served in Windsor, Ontario
File:Chilaquiles negros.jpg|Chilaquiles negros uses
File:Valley - September 2024 Sarah Stierch 06.jpg|Chilaquiles served in California
See also
-
List of Mexican dishes
-
List of brunch foods
-
List of tortilla-based dishes
-
Migas
External links
