Editing Enchilada (section)

==History==
Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to [[Aztec civilization|Aztec]] times.<ref name="zeldes">{{cite web |last=Zeldes |first=Leah A. |title=Eat this! Enchiladas, Mexican comfort food |work=Dining Chicago |publisher=Chicago's Restaurant & Entertainment Guide, Inc. |date=10 November 2010 |url=http://www.diningchicago.com/blog/2010/11/10/eat-this-enchiladas-mexican-comfort-food/ |access-date=18 May 2011 |archive-date=9 April 2016 |archive-url=https://web.archive.org/web/20160409103456/http://www.diningchicago.com/blog/2010/11/10/eat-this-enchiladas-mexican-comfort-food/ |url-status=dead }}</ref> The people living in the lake region of the [[Valley of Mexico]] traditionally ate corn tortillas folded or rolled around small fish. Writing at the time of the Spanish conquistadors, [[Bernal Díaz del Castillo]] documented a feast enjoyed by Europeans hosted by [[Hernán Cortés]] in [[Coyoacán]], which included foods served in corn tortillas. (Note that the native [[Nahuatl]] name for the flat corn bread used was ''tlaxcalli''; the Spanish gave it the name ''tortilla''.)<ref name="HistoryA">{{cite web|url=http://food.oregonstate.edu/ref/culture/mexico_smith.html |title=Tacos, Enchilidas and Refried Beans: The Invention of Mexican-American Cookery |access-date=14 July 2008 |publisher=Oregon State University |work=Mexican References Food And Culture |archive-url=https://web.archive.org/web/20070718154326/http://food.oregonstate.edu/ref/culture/mexico_smith.html |archive-date=18 July 2007 |url-status=dead |df=dmy }}</ref><ref name="History">{{cite web |url=http://www.iccjournal.biz/StudentScholars/Undergraduate/history_of_mexican_cuisine.htm |title=History of Mexican Cuisine |access-date=9 July 2008 |first=Margaret |last=Parker |date=12 October 2006 |work=Inner City Conservative Journal |archive-url=https://web.archive.org/web/20081017034655/http://www.iccjournal.biz/StudentScholars/Undergraduate/history_of_mexican_cuisine.htm |archive-date=2008-10-17 |url-status=usurped}}</ref><ref name="History2">{{cite web |url=http://www.mexicanmercados.com/food/foodhist.htm |title=A Thumbnail History of Mexican Food |access-date=9 July 2008 |first=Jim |last=Conrad |website=Mercados: Traditional Mexican Markets (blog) |date=<!--undated--> |archive-url=https://web.archive.org/web/20080705092347/http://www.mexicanmercados.com/food/foodhist.htm |archive-date=2008-07-05 |url-status=usurped}}</ref><ref name="History3">{{cite web |url=http://whatscookingamerica.net/History/Tortilla_Taco_history.htm |title=History of Tortillas & Tacos |access-date=14 July 2008 |first=Linda |last=Stradley |publisher=What's Cooking America (blog) |date=<!--undated--> |archive-date=5 July 2008 |archive-url=https://web.archive.org/web/20080705091928/http://whatscookingamerica.net/History/Tortilla_Taco_history.htm |url-status=live }}</ref> The [[Nahuatl]] word for enchilada is ''chīllapītzalli'' {{IPA|nah|t͡ʃiːlːapiːˈt͡salːi|}}, which is formed of the Nahuatl word for "chili", ''chīlli'' {{IPA|nah|ˈt͡ʃiːlːi|}} and the Nahuatl word for "flute", ''[[tlapītzalli]]'' {{IPA|nah|t͡ɬapiːˈt͡salːi|}}.<ref>{{cite book |last=Karttunen |first=F. |year=1983 |title=An analytical dictionary of Nahuatl |publisher=University of Texas Press |page=52 |isbn=0-8061-2421-0}}</ref> In the 19th century, as Mexican cuisine was being memorialized, enchiladas were mentioned in the first Mexican cookbook, ''El cocinero mexicano'' (''"The Mexican Chef"''), published in 1831,<ref name="zeldes"/> and in Mariano Galvan Rivera's ''Diccionario de Cocina'', published in 1845.<ref name="HistoryA"/><ref name="TacoInvention">{{cite journal |last=Pilcher |first=Jeffrey |date=Winter 2008 |title=Was the Taco Invented in Southern California? |journal=[[Gastronomica]] |volume=8 |issue=1 |pages=26–38 |publisher=[[University of California Press]] |location=[[Berkeley, California]] |doi=10.1525/gfc.2008.8.1.26}}</ref>