Today, I’m absolutely thrilled by Google’s Doodle! This piece, a delightful nod to food enthusiasts globally. Marks the celebration of one of my all-time favourite breakfast dishes, chilaquiles. Funnily enough, I found myself cooking this dish not once but twice this week.
This welcoming piece of art is a creation by the Oakland-based guest artist, Chava Oropesa, as stated by Google.
Chilaquiles, at its core, is an elegantly simple dish. Its charm lies in the fact that you can jazz it up in any way your palate pleases. All you need to start with are some fried tortilla strips or chips. A dash of enchilada sauce, a sprinkle of cheese, and also a couple of fried eggs. The recipe is straightforward; drench the chips in enchilada sauce and cheese, warm it, crown it with eggs, and savour! Basically It’s a quick, easy, and irresistibly delicious dish!
As customary with Mexican cuisine, the chilaquiles you encounter in Mexico will differ from region to region.
From ripe avocados, guacamole and salsa to sharp cotija cheese, melted queso, and fiery jalapenos, there’s no limit to what you can toss into this dish. You can even add slow-cooked pork or chicken. If feeling adventurous but also consider creating a fusion biscuits and gravy chilaquiles with green chile gravy and corn muffins as a unique twist.
If you haven’t tasted chilaquiles before, now is your perfect opportunity to dive into this culinary wonder. Go ahead and pick between red or green enchilada sauce. You can even make your own from scratch if you’re feeling fancy. But don’t forget—never overcook the eggs! The secret here is to have that yolk nice and runny. Another delightful touch would be homemade tortillas; make it in abundance for dinner, and then fry the leftovers for a tasty breakfast the following morning.
Chilaquiles have a rich history, originating from the ancient Aztec era. American palates only got a taste of this dish in 1898, thanks to Encarnación Pinedo, the renowned “Spanish Cook”. Whether you savour it in Mexico, US restaurants, or simply home, chilaquiles will never fail to impress you.
While there’s a fierce competition for the best breakfast food, with contenders like hash browns with runny eggs or homemade biscuits and gravy, if I were to choose my lifetime breakfast, it would be chilaquiles, hands down. But let’s not forget the charm of breakfast tacos!
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On May 23rd, if you happen to visit Google, you’ll see a lively animated “Doodle” that serves as a tribute to the Mexican breakfast dish, chilaquiles. This illustration, crafted by the Oakland-based artist Chava Oropesa, is a commissioned work by Google to honour the first recorded chilaquiles recipe published in 1962.
In San Antonio, the locals enjoy chilaquiles every day, with countless Mexican and Tex-Mex restaurants serving the dish. MySA even has a few recommendations for where to find this scrumptious dish.
Chilaquil, a new Mexican food stall at the Bottling Department food hall at the Pearl, introduces a torta de chilaquiles to its menu. Chilaquil offers a plethora of dish variations that can be modified with different salsas like rojos, poblanos, or spicy chipotle.. You can further customize the dish by adding proteins like al pastor or extras like eggs or avocados.
On May 23rd, Google Doodle highlights the popular Mexican dish chilaquiles. The first recipe for this breakfast and brunch essential was widely published 62 years ago.
The term ‘chilaquiles’ stems from the Aztec language, Nahuatl, translating to ‘chilis and greens’. The prevalence of corn in North America led to the idea of repurposing stale tortillas. The result was a revelation when these strips were fried and sautéed in salsa, evolving into the breakfast dish we adore today. The dish now features these crispy strips topped with cream, queso fresco, onions, and also avocados.
The animated Google Doodle showcases a plate of chilaquiles topped with a fried egg and surrounded by peppers. The word “Google” creatively incorporates tortilla strips for most of its letters, while the “Os” represent the yolk of the egg and red onion.
