Street food Enchiladas — the authentic version

The best Enchiladas I've ever had came from a street stall, not a restaurant. The smoky and earthy intensity was completely different — more direct and uncompromised. dried ancho chilli was used without hesitation, the way it should be.

pre-Columbian ingredients like corn, beans, and chilli form the foundation. The an Oaxacan restaurant setting meant eating standing up or on a low stool, which is how this food is supposed to be encountered. horchata was sold right next to it. Don't wait to find the 'right' restaurant. Find the street version first.