What are chilaquiles?
Chilaquiles are fried corn tortilla chips drenched in a salsa, often with a little cheese and crema on top. They’re a common breakfast item on restaurant menus in Mexico.
There are many varieties of chilaquiles, but the most common are simply known as rojos (red) or verdes (green). You can also get both red and green together, known as chilaquiles divorciados.
It’s common for chilaquiles to come with an egg and a side of beans. If you ask for your egg fried, the chef might mix it into the chilaquiles directly. Pollo is a common ingredient to add, as well.
Chilaquiles are often made as a delicious way to use up day-old tortillas, which gives them just the right amount of crunch outside and chewiness inside.
Chilaquiles can be crispy (crujientes) or soft (suaves). In the Lake Chapala area, the chilaquiles are most often crispy: the tortilla chips start to absorb the salsa, but still remain crispy as you eat them. Suaves end up being more like a tortilla casserole.
LEARN MORE: About common types of Mexican food found at Lake Chapala by reading our food guide.
Last updated September 21, 2019