The Mexican dish of fried tortilla strips simmered in salsa and often topped with cream and cheese is chilaquiles.
Chilaquiles are traditionally made from leftover corn tortillas cut into triangles, fried or toasted, and covered with green or red salsa. The tortilla pieces are cooked until they soften slightly while retaining some texture. Common toppings include Mexican crema, crumbled queso fresco, sliced onion, avocado, pulled chicken, and fried or scrambled eggs.
The dish is especially associated with breakfast or brunch and is often served with refried beans. Regional preparations differ: some cooks add salsa at the last moment to keep the chips crisp, while others simmer the tortillas longer until the mixture becomes thick and soft. Guadalajara is known for a particularly saucy version.
Chilaquiles are sometimes confused with nachos or migas. Nachos are usually assembled as a snack with melted cheese, while migas commonly combine fried tortilla pieces with scrambled eggs. The name is derived from Nahuatl, reflecting the dish’s pre-Hispanic linguistic heritage.