Guadalajara-Style Enchiladas (Tapatías)

History & Origin

Tapatío-style enchiladas are Guadalajara's version of one of the most universal dishes in Mexican cuisine. In a nation where every state and city has its own interpretation, the tapatía version - named after the demonym for Guadalajara's residents - has unique characteristics that distinguish it from Mexico City's red enchiladas, the green ones of central Mexico or Guanajuato's mineras. What defines tapatías enchiladas is the combination of chillies that gives character to the sauce: the blend of ancho chilli - dried, fleshy with notes of plum and chocolate - with guajillo - spicier with a brilliant red hue - creates an exceptionally deep sauce. Roasted tomato, garlic, onion and a pinch of cumin add the distinctive Jalisco touch. They are also characterised by generous accompaniments: raw chopped white onion for a crunchy, refreshing contrast, thick local cream, crumbled aged cheese and sliced avocado. In Guadalajara it is common to serve them with fried potatoes and pickled carrots, following the tradition of the city's family fondas. Guadalajara is known as the cradle of many elements of Mexican identity: mariachi, tequila, charrería. Tapatías enchiladas form part of that cultural and culinary legacy.