Enchiladas: From the Aztecs to the tables of the world

While enchiladas are now on restaurant menus around the world, their humble origins can be traced back to the bustling markets of ancient Mexico, where the Mayans and Aztecs served these stuffed corn tortillas as convenient street food . Known as chīllapīzzali in Nahuatl (indigenous language), these early versions consisted of simple corn tortillas dipped in chili sauce, creating a quick and satisfying meal for market visitors. Historical records show that San Antonio vendors popularized enchiladas as popular street food in the early 1900s.

You’ll find it fascinating that the original enchiladas didn’t contain cheese, as this ingredient arrived with European settlers. The Aztecs had already mastered their own unique combinations, incorporating local ingredients like chilies and beans into their recipes. When the Spanish conquistadors documented these dishes upon arrival, they witnessed the evolution of what would become one of Mexico’s most iconic delicacy, reflecting the region’s cultural heritage .

When you look at the evolution of enchiladas, you will notice the significant impact of cultural exchange. European influences introduced new fillings like meat and cheese, transforming simple street food into diverse regional specialties . Today, you can discover countless variations, from Enchiladas Suizas to Enchiladas Potosinas, each telling its own story of local traditions and innovations.

You may be surprised to learn that cooking methods have also changed dramatically. While ancient peoples used earthen ovens and open fires, modern preparation usually involves baking stuffed tortillas, a technique introduced by European cooks.

What makes enchiladas truly remarkable is their adaptability. Now you can choose from a variety of toppings, from traditional meats to vegetarian options, and experiment with different sauces like mole, salsa verde, or classic red enchilada sauce.

This versatility has helped enchiladas maintain their popularity, from ancient market stalls to modern tables, proving that great street food can transcend time and borders while staying true to its essentiality.