Chilaquiles

Lore & Background

Chilaquiles are a traditional Mexican breakfast dish that originated as a way to use leftover tortillas. The tortillas are cut into triangles, fried or baked until crisp, then simmered in green or red salsa until they begin to soften. Pulled chicken is sometimes added. The dish is commonly garnished with crema, crumbled queso fresco, sliced onion, and avocado slices, and can be accompanied by refried beans, eggs, or guacamole. Regional variations are widespread: in central Mexico, the tortilla chips remain crisp by adding salsa at the last moment; in Guadalajara, the dish is simmered until thick like polenta; in Sinaloa, cream is sometimes added; in Tamaulipas, red tomato sauce is common; and in San Luis Potosí, cecina is used instead of pulled chicken.

Reader's Guide

Chilaquiles hold significance as a versatile and enduring Mexican dish that has adapted across regions and borders. In the United States, Encarnación Pinedo published recipes for chilaquiles in 1898 in California, including chilaquiles tapatíos a la mexicana, chilaquiles a la mexicana, and chilaquiles con camarones secos. As Mexican communities expanded, chilaquiles became popular in Mexican-American households and restaurants, particularly in the Southwest. American adaptations incorporated local ingredients such as scrambled eggs, cheese blends, and different salsas. In Tex-Mex cuisine, heartier versions with pulled pork, beans, or avocado emerged. The dish gained prominence in brunch menus in urban areas with strong Mexican food scenes, where chefs experimented with fusion toppings like feta cheese, 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 creative reinterpretations in modern American cuisine.

Did You Know?

• Chilaquiles are traditionally made with leftover tortillas.
• In central Mexico, the tortilla chips are kept crisp by adding salsa at the last moment before serving.
• In the state of San Luis Potosí, chilaquiles are sometimes served with cecina instead of pulled chicken.