Dish guides
What are chilaquiles?
Chilaquiles are a Mexican breakfast of fried corn tortilla pieces simmered briefly in salsa, either verde (green tomatillo) or roja (red tomato and chilli), then topped with crema, crumbled fresh cheese and raw onion. They're often served with a fried egg or shredded chicken and refried beans. You'll find them on breakfast and brunch menus (desayunos) until about midday.
- At a glance
- Chilaquiles
- Mexican breakfast of fried tortilla pieces simmered in salsa, topped with cream and cheese.
- Pronunciation
- Say it like chee-lah-KEE-lehs · IPA /tʃilaˈkiles/
- Also written as
- chilaquiles verdes, chilaquiles rojos, chilaquiles con huevo, chilaquiles con pollo, chilaquiles divorciados, chilaquiles con mole
What’s in it
Core ingredients
- corn tortillas, cut and fried (totopos)
- salsa verde (tomatillo) or salsa roja (tomato and dried chilli)
- Mexican crema
- queso fresco or another crumbly fresh cheese
- white onion
- coriander (cilantro)
Often added
- fried or scrambled egg
- shredded chicken
- grilled steak (arrachera) or cecina
- refried beans on the side
- avocado
- mole instead of salsa
Allergens
| Allergen | How likely |
|---|---|
| Dairy | Typically contains |
| Eggs | Often contains |
| Gluten | Rarely contains |
| Peanuts | Rarely contains |
| Sesame | Rarely contains |
| Tree nuts | Rarely contains |
| Shellfish | Rarely contains |
| Fish | Rarely contains |
| Soy | Rarely contains |
| Diet | Suitable? |
|---|---|
| Vegetarian | Depends — Chilaquiles with egg or cheese are meat-free, but the salsa may be made with chicken stock, the beans with lard and the cheese with animal rennet; ask. |
| Vegan | Depends — Only without crema, cheese and egg, and with a salsa made without stock; fried tortillas and salsa alone can be vegan. |
| Pescatarian | Depends — As for vegetarians: check the salsa for chicken stock. |
| Halal | Depends — No pork in the basic dish, but beans or tortillas may be cooked in lard, and chicken or beef toppings are rarely halal-certified. |
| Kosher | Depends — Often combines chicken with cream and cheese; a meat-free version fits only in a kosher kitchen. |
| Gluten-free | Depends — Corn tortillas are naturally gluten-free, but the chips may be fried in shared oil; mole versions often contain bread. Ask. |
Allergen and calorie details are AI estimates based on the menu and typical recipes. They can be incomplete — if you have a serious allergy, always check with the staff.
What chilaquiles are
Chilaquiles began as a way to use up yesterday's tortillas. The tortillas are cut into triangles and fried until crisp, then tossed in hot salsa just long enough to soften at the edges. Verdes use a tart green salsa of tomatillos and green chillies; rojos use red tomato and dried chillies. Divorciados ("divorced") puts both on one plate, and some places make them with mole.
The plate is finished with a drizzle of crema, crumbled queso fresco, thin slices of raw onion and coriander. The most common additions are a fried egg (huevo estrellado) or shredded chicken, with refried beans on the side.
Crunchy or soft?
Texture is the big regional and personal divide. In central Mexico, many places serve them while the chips still have some crunch, and in others they're simmered until soft, almost like a tortilla casserole. Neither is wrong. If you have a preference, you can ask for them crujientes (crunchy) or aguaditos (saucy and soft), and many cafés will oblige.
How to order it
| Phrase | Meaning |
|---|---|
| Unos chilaquiles verdes con huevo estrellado, por favor. | Green chilaquiles with a fried egg, please. |
| ¿Pican mucho? | Are they very spicy? |
| Sin crema ni queso, por favor. | Without cream or cheese, please. |
Not to be confused with
- Nachos — Tex-Mex: crisp chips with melted cheese and toppings; chilaquiles are simmered in salsa until partly soft.
- Enchiladas — Whole tortillas rolled around a filling and covered in sauce, rather than torn chips.
- Migas (Mexico and Texas) — Tortilla strips scrambled with egg; in Spain, migas are fried breadcrumbs, a different dish.
Frequently asked questions
What's the difference between chilaquiles and nachos?
Chilaquiles are simmered in salsa until the chips start to soften, then topped with cream, fresh cheese and onion, and they're eaten as breakfast with a fork. Nachos are a Tex-Mex snack of crisp chips with melted cheese and toppings, eaten with your hands. Chilaquiles are the Mexican dish; nachos are more common in the US and on tourist menus.
Are chilaquiles spicy?
Usually mildly to moderately. The heat comes from the salsa, and green salsa made with fresh green chillies can be hotter than red. The crema and cheese on top soften it. If you're sensitive to chilli, ask "¿Pican mucho?" (Are they very spicy?).
Are chilaquiles gluten free?
They're often naturally gluten-free, because the chips are made from corn tortillas and the salsa is vegetables and chillies. The risks are chips fried in oil shared with wheat products, ready-made chips with mixed flours, and mole versions, which are often thickened with bread. Ask how they're made if you need to avoid gluten.
How do you pronounce chilaquiles?
Say chee-lah-KEE-lehs, with the stress on the third syllable: in IPA, [tʃilaˈkiles]. The "qui" sounds like "kee", with no "w" sound. Spanish vowels are short and pure, so the ending sounds like "lehs", not "leez". On menus you'll see chilaquiles verdes (green, VEHR-dehs) or rojos (red, ROH-hohs).
