If you love enchiladas you’re in for a real treat when you dine at Chula Vista’s most authentic Mexican restaurant, Aqui es Texcoco! Not only are their enchiladas homemade with the freshest of ingredients, but they are also prepared true Mexican-style with the family pride you will find prevalent in this popular north-of-the-border eatery.
Mexico’s “Wrap”
Most ethnic menus include the folding of one item (whether it’s seaweed, egg pastry, pita pockets or tortillas), around a variety of yummy fillings – a delicious way to combine flavors into a quick meal. Though some of those creations can claim several cultural influences, enchiladas came from only one place, deep in the heart of ancient Mexico.
A bit of trivia is that El Cocinero Mexicano was the first cookbook to feature enchiladas, and it was published in 1831. While we’re at it, let’s go back in time and see just how they came to be one of the most popular Mexican entrées across the globe…
The Evolution of Enchiladas
Enchiladas originated with the pre-Columbian Mayan civilization. Tortillas were wrapped around fresh fish caught by the natives of the lakes area of the ancient Valley of Mexico. The flat corn outer wraps were originally known as “tlaxcalli,” and later dubbed tortillas (little cakes) by the Spaniards who conquered the region. Hundreds of years later, “street food” vendors served enchiladas as simple tortillas dipped in chile sauces, with no filling (the literal translation is “to season or decorate with chile”).
Enchiladas evolved into a myriad of distinctive recipes with unique ingredients and sauces, some of them named for regions of Mexico in which they were created – such as enchiladas San Miguel, a dish where the tortillas are seared with guajillo chiles in a frying pan. Authentic fillings might include any kind of meat or seafood, cheese, vegetables and potatoes, and crowned with lettuce, sour cream and maybe olives, onions, peppers and fresh herbs.
Global Reach
Whatever the filling, sauce, or preparation technique, enchiladas are loved the world over. What’s cool about the enchiladas at Aqui es Texcoco is that all the ingredients are fresh and the relaxed, family-style dining makes you feel right at home.
Your best choice from the enchilada section of the menu would be the mouth-watering lamb barbacoa (slow roasted over six hours in maguey leaves) that this restaurant is famous for. Add a cactus salad (with onions, jalapeno, tomato and olive oil) and a homemade Jamaica (hibiscus) beverage or pitcher of Sangria, and you’re in for a very delicious and healthy meal.