The word 'chilaquiles' derives from an ancient word in the Nahuatl language that means "chilis and vegetables."
Delicious Tradition
The Nahuatl language originated in north-central America and can still be heard today in some regional communities.
The tradition of preparing chilaquiles has existed for hundreds of years. As such, they are a very common meal for many Central American families.
It is said that chilaquiles were first brought to America in a cookbook by Encarnación Pinedo, "La cocinera española," in 1898.
How to Prepare
The basic ingredients of traditional chilaquiles are simply pieces of fried and crispy corn tortillas, topped with chili sauce; they are cooked on a low heat until the tortillas begin to soften, absorbing the flavor of the sauce.
Although the basic ingredients are minimal, chilaquiles often use leftover tortillas and salsas, as a way to extend the dish with meats and other more costly ingredients.
Today, beef, chicken, eggs, fresh cheese, and other ingredients are staples in many recipes. Additional ingredients and specific salsas or flavors are often exclusive to a particular region or family recipe.
Nowadays, food enthusiasts seek authentic traditions with a modern twist. This is why in Guatemala they try to vary this recipe to offer a different experience for diners who might get bored with the same flavors.
