Enchiladas

Dish information

Enchiladas are a cornerstone of Mexican cuisine, representing centuries of culinary evolution from indigenous practices to modern gastronomic expression. The term 'enchilada' derives from the Spanish verb 'enchilar,' meaning 'to season or decorate with chili,' directly referencing the chili-based sauces that are essential to the dish. Historically, the practice of rolling foods in tortillas can be traced back to the Mayan civilization, where people would eat corn tortillas wrapped around small fish or other fillings. The Aztecs also consumed corn tortillas with various fillings, often dipped in chili sauce, a practice documented by chroniclers upon the arrival of the Spanish. The modern form of enchiladas began to emerge during colonial times, with the introduction of new ingredients and cooking techniques. Early recipes for enchiladas typically involved simple corn tortillas dipped in chili sauce, sometimes with minimal fillings. Over time, the dish diversified significantly across Mexico, with each region developing its own unique sauces, fillings, and preparation methods. Fillings can vary from cheese, chicken, beef, or pork to vegetables and beans, while sauces range from a rich, complex mole to fiery red chili sauces (enchilada sauce) and tangy green tomatillo sauces (suizas). The tortillas are traditionally lightly fried to soften them before filling and rolling, preventing them from breaking and absorbing the sauce better. Enchiladas are a versatile dish, enjoyed for breakfast, lunch, or dinner, and are a staple at family meals and celebrations. They embody the adaptability and rich flavors inherent in Mexican food, proving how a simple concept can yield a multitude of comforting and satisfying variations loved worldwide.

Timeline

• 300 BC

  Early forms of eating tortillas with fillings present in Mesoamerican cultures.

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  1500s

  Spanish chroniclers document Aztec consumption of tortillas dipped in chili sauce.

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  1831

  The first known cookbook mention of 'enchiladas' appears in General's cookbook 'El Cocinero Mexicano'.

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  1900s

  Enchiladas gain widespread popularity across Mexico and in the United States.