Swiss Enchiladas?

As a continuation from my previous post, I decided to figure out what enchiladas suizas are made out of, how they’re made, what are they typically made with, and how they came up with the ridiculous name of Swiss enchiladas..

Where I went first was the Mi Pequeña Hacienda website! That was the first place I ever saw had enchiladas suizas after returning from Mexico, so I thought it would be best to figure out what’s in the ones I personally eat all the time. According to their menu, it said this:

Enchiladas Suizas $9.99
Four corn tortillas filled with marinated breast of chicken, smothered with our own green tomatillo sauce, cheese sauce, lettuce, tomatoes and sour cream.

Turns out these babies are made with CORN tortillas. I honestly had no idea and also didn’t really know there was a difference until it was brought up in class!

The next question I have is, what exactly is tomatillo sauce? So I looked up what’s in it:
tomatillo     enchiladas
Tomatillo Sauce, also known as Salsa Verde, consists of tomatillos (the tiny little tomatoes found at the supermercado), onion, garlic, chile pepper, cilantro, cumin, oregano salt, and water. Interesting!

Come to find out, enchiladas suizas are named “swiss enchiladas” en Español because this plate was introduced to Walter Sanborn (the founder of Sanborns) when he visited Mexico because he said that they reminded him of the Swiss Alps.

Now all I can think about is devouring some of these!

 

 

Summer of 2008

Growing up, I was always greatly influenced by my siblings. I am the youngest of seven kids. That’s right, SEVEN. If that wasn’t enough already, I was a big surprise. My mom was 43 and my dad was 47 when I was born, so I not only have older parents, but also (much) older siblings. My oldest sibling, Christy, is 45 years old (23 year age gap!), while the runner-up for youngest sibling, Timmy, is 32 years old (10 year age gap!). All that being said, I basically had nine caregivers at the same time when I was a kid. That leaves plenty of room for tight-nit relationships within my family.

fam

Casey, Tommy, Kelly, Robbie, Christy, and Ronnie. Not pictured: Timmy.

I would have to say the sibling that I am the closest to is my sister Kelly. She is 14 years older than me and she is my biggest role model. She is an elementary school teacher in Northern Kentucky now, but for some time was an ESL teacher here in Lexington at Cardinal Valley Elementary. She decided to get her ESL certification because throughout her undergrad at UK, she studied abroad multiple times to Mexico and picked up on a lot of the Spanish language — she became basically fluent! She LOVES speaking Spanish. She taught me so many words and she is the reason why I am now a Spanish major with hopes of being a high school Spanish teacher. She has a huge heart for the Hispanic community as well, which has mirrored over into my own life because of her influence.

The summer of 2008, the summer right after graduating eighth grade, she decided she wanted to take me on a trip to Mexico with her for two weeks. Her goal with this was to attend a small language school so I could get a head-start on learning Spanish before taking it in high school. And, of course, to celebrate the end of the tireless, long, brutal years of middle school — haha!

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Daniel (my intercambio), Kelly, and I in Cuernavaca

After fundraising $1,000 on my own for this trip of a lifetime, Kelly and I were off to Cuernavaca, Mexico for two weeks! I had never been out of the country and I didn’t know any Spanish except for a few words, but, boy, was I ready!

While in Mexico, we had the opportunity to try a wide variety of typical Mexican foods. My favorite, that I still, to this day, order whenever it’s available, is enchiladas suizas.

enchiladas

I could die at the sight of them.

The thing about this, though, is I know I love enchiladas suizas, but I have no idea whatsoever what I am putting into my body. I know there’s tortillas, chicken, green sauce, and cheese, but I don’t know what kind of tortillas, if it’s typically made with other types of meats, what the proper name for “green sauce” is and what goes in it, or what kind of cheese that is. Or even why they’re called “Enchiladas suizas”, which means “Swiss enchiladas”, if they’re from Mexico. I’m going to get to the bottom of this.

Will Dectective Case-Uh-Dilla find out what Enchiladas Suizas really are made of? Does she really want to know? Are Enchiladas Suizas from Switzerland?

Stay tuned. Detective Case-Uh-Dilla, out.

Yummy research

The two places I decided I would like to look more into are two places I have already been to, yet are places I haven’t really looked into or explored other platos while there.

These places are:

  • Ellos on South Broadway
  • Rincon on Euclid

I have been to Ellos and Rincon a few times, but everytime I go to either of these places, I end up getting the same thing. I would love to go there and find out more about the business, how it started, and try other plates.

Ellos with ellos

ellos

June 24th, 2014, the day I fell madly in love. Not with a person, though it might as well be because I would marry it. It does love me back, so it counts. I remember it like it was yesterday. I had no idea it lived so close to me. My friend, Emily, introduced me to it that summer and once I laid my eyes on it, I knew my life would change from that moment on.

We had just finished playing some sand volleyball at the park. We were completely exhausted from giving our all on the court that we grew up quite the appetite. To put it lightly, we were “hangry”, a combination of hungry and angry, as people like to call it nowadays. It was a simple, tiny shack on North Broadway with no room to sit, but the food made up for it. No one would have guessed it was such an immaculate place — or even noticed it.

Emily ordered something called a “torta”, which I had absolutely no idea about. I am more of a taco-kind-of-girl, so, of course, I ordered some. I decided on the “Latino” — an authentic-type taco consisting of steak, cilantro, onions, and lime juice. My mouth was salivating at the scent. The mustiness of the place probably had a great contribution with that.

“CASEY!” — they called my order out. Relief came over me.

As we sat on the stoop outside on South Broadway, I consumed to most incredible tacos I have ever tried. My mouth watered and my stomach moaned for more of the yummy goodness as I finished and washed it all down with my all-time favorite refresco — pineapple flavored “Jarritos”.

That wasn’t going to be the last time I went to that place.