It took me awhile, but I finally found them in Puerto Escondido. Before I get started, here’s a shamelessly beautiful picture of that town.
Good. Now that I’ve gotten that out of my system, I’ll continue.
Keiko, you asked me about what real enchiladas are like, and immediately I was interested in finding out for myself. I don’t know what they’re like in Japan, but in Texas, they’re essentially a small burrito (or a large Taco) covered in salsa and cheese (and maybe sour cream). Another way of saying it is that, in Texas, they look like this:
I’ve been told that Mexican enchiladas are mostly the same, except that instead of normal red salsa and green salsa, you can also opt for mole (which Mexicans happen to call “red salsa”). Mole is so complex that it probably requires some knowledge of sorcery to create it, but the two most discernible ingredients are red chile and chocolate. Delicious.
Anyway, the enchiladas I found were not like the ones they serve in Texas. Instead, the eatery featured it on their breakfast menu and offered it in 6 varieties: Egg, Chicken or Tasajo (thinly sliced steak), and either salsa verde or salsa rojo (a.k.a. mole, in this case). The dish starts with a layer of corn tortilla pieces. Then, they cover that in some kind of white cheese. Then, they cover that in lettuce. Then, they put a piece of meat or egg on top. And then, they drown it all in the sauce. I took the Tasajo con Salsa Rojo. It was glorious. Take a look at that magnificent beauty, below. Next to it is the market where I ate it.
This is probably the most delicious post I’ll ever write, so I’m going to get breakfast, now.
