Chilaquiles: The New American Breakfast?

Chilaquiles: The New American Breakfast?

As American demographics change so does what we eat? Nowhere is this in more obvious evidence than the standard American weekend brunch. Menus have started to shift in their usual offerings to reflect changing tastebuds.

Answer me this, what is in your typical American breakfast? What does your brunch consist of? Does it usually involve scrambled eggs, fried country ham and red eye gravy with biscuits? Does it consist of pancakes and a side of bacon? Now, think about this. What about Chilaquiles?

In my travels across the country I have come across more and more places that serve up a nice heaping dish of my Chilaquiles. I first encountered Chilaquiles in Berkeley, California. I have since feasted on them in varied cities and states, including Atlanta, Miami, and Birmingham, signaling to me that the South is indeed changing.

So, what are Chilaquiles? Well, they are the new American breakfast, or rapidly becoming so.
Specifically, Chilaquiles are a Mexican dish eaten at breakfast or brunch. Typically, corn tortillas cut in quarters and lightly fried are the basis of the dish. The fried tortillas are cooked with eggs, salsa, and cheese. Green or red salsa or mole is used, with differing levels of spiciness.

But, lest I steer you wrong I should let you know that Chilaquiles have long been here in the United States. Recipes for chilaquiles have been found in a U.S. cookbook published in 1898. The book was Encarnación Pinedo’s El cocinero español (The Spanish Cook).

The question now is: red, green or mole sauce with your Chilaquiles?

Post by Miriam Y. Vega, @miriamyvega

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