Draft:Swiss enchilada

Submission declined on 13 March 2025 by Bobby Cohn (talk).

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Declined by Bobby Cohn 30 days ago. Last edited by Bobby Cohn 30 days ago. Reviewer: Inform author.

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Submission declined on 12 March 2025 by Liance (talk).

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Declined by Liance 30 days ago.

Swiss enchiladas are a dish whose origins in Mexican cuisine are difficult to trace. However, it is possible to pinpoint the moment they were integrated into the menu of one of Mexico City's most traditional and emblematic restaurants: Sanborns, specifically in its iconic Casa de los Azulejos branch, located in the Historic Center of the Mexican capital.

In 1956, during an unexpected visit by members of the Mexican radio workers' union, mainly from station XEW, to the Sanborns de los Azulejos restaurant, the kitchen staff faced the challenge of serving more than 90 people without prior preparation. Due to a shortage of ingredients, cook Celia Bravo, originally from Santa Eulalia, Chihuahua, proposed an ingenious solution: using the available tortillas, a limited amount of chicken, cheese, and cream to create a new dish. This is how Sanborns' Swiss enchiladas were born, characterized by being covered with melted cheese and a creamy sauce. This creation not only solved the immediate situation but also became a culinary success, eventually becoming a permanent fixture on the Sanborns menu and leaving a lasting mark on the restaurant's gastronomy.

Bibliography

Jinich, P. (n.d.). Enchiladas de pollo suizas Sanborns. Retrieved from [source]
Cocina Fácil. (2023). How to make Swiss enchiladas just like Sanborns' ones. Retrieved from [source]
Cocina Vital. (2023). Learn how to make Sanborns' Swiss enchiladas, the secret recipe. Retrieved from [source]