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  • mystic_river1 4 years ago
    To answer your question on chilequilas:
    Chilaquiles History

    The name chilaquiles is derived from the word chil-a-quilitl which means "herbs or greens in chili broth" [In Nahuatl] or "a broken-up old, sombrero".

    As with most dishes there are regional versions. In Sinaloa, Mexico the chilaquiles are prepared with a white sauce.

    Mexico City is known for using a spicy tomato sauce and always tops each serving with an ample sprig of epazote.

    In Guadalajara cazuelas are kept simmering filled with chilaquiles that become thick in texture similar to polenta.

    Recipes Dating Back To 1898
    Recipes for chilaquiles have been found in a U.S. cookbook published in 1898. The book was Encaracion Pinedo's El Cocerina Espanol (The Spanish Cook). She included three recipes one for Chilaquiles tapatios a la mexicana, Chliaquiles a la mexicana, and Chilaquiles con camarones secos.

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