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I'm hungry, so all this week I will be focusing on the meals that everyone loves, the food that comes from south of the border,(which also makes us run south after eating it seems).

I am talking about the wonderful world of Mexican food. I hope to include some interesting facts about certain meals, and my own experiences with Mexican food. Some of my posts may include what is called Tex-Mex food, so don't jump on my case.

Today's special: Enchiladas

Definition:a tortilla dipped in chile sauce, stuffed with a variety of ingredients then rolled up and baked.

The concept of tortillas being wrapped, filled and eaten in various forms was clearly defined by the Aztecs. There does not seem to be any reference to the term "enchilada" that dates back to the Aztecs. The first reference to the term "enchilada" in the U.S. came in 1885.

"The word “enchilada” simply means “in chile” and in Mexico, the most beloved version is actually a street snack: a corn tortilla dipped in chile sauce that’s a far cry from the limp, stuffed tortillas swimming in a sea of red sauce and molten cheese that we’re familiar with in the U.S.

According to American Food and Drink an article in "American Speech" in 1949 described the enchilada as "a Mexican dish prepared more for turista than for local consumption".

You'd have to take a lot of TUMS after eating this one:

LAS CRUCES, N.M. (AP) - A ten-foot, five-inch diameter enchilada capped the annual Whole Enchilada Festival in Las Cruces.

The enchilada takes 75 pounds of stone ground corn to make three corn tortillas; 175 gallons of heated vegetable oil to cook the tortillas; 75 gallons of red chili; 175 pounds of grated cheese; and 50 pounds of chopped onions.

Each year, it takes chef Roberto Estrada and a crew of 14 about four hours to make the enchilada.

CJ at 9/27/2004

Comments:

By Xolo, at: 12:17 AM

Even though growing up all I knew was rolled enchiladas, I have now become fond of the flat enchiladas they make in New Mexico (with an egg on top of course!).

Let's hear it for cultural diversity!

;)

By The Mrs., at: 1:03 AM

Who told you what I had for dinner. :o)
This really makes me want to go visit my abuela.

By elizs, at: 4:36 PM

I LOVE enchiladas. My step-grandmother makes the best homemade enchiladas ever, with a lovely (very spicy) green sauce.

I think enchiladas just might be my fave Tex-Mex dish.