Easy, delicious and sure to win over any crowd, this classic recipe for Chilindrinas brings the flavors of Mexican street food right to your kitchen!

Chilindrinas served on a crispy wheat chicharrón, topped with cabbage, avocado, cheese, and hot sauce.

How did it take me this long to discover my love for chilindrinas? I know, I know – many of you have likely been in the know about this classic Mexican street food dish for years. But as someone who grew up in Ohio, the extent of my understanding of Mexican cuisine was fairly limited. Sure, we had plenty of local Mexican restaurants that served up the usual fare of enchiladas, tacos, burritos, fajitas, quesadillas and so on. But where I grew up, even something as simple as a torta or a bowl of Brownsville-style Mexican ramen was considered a novelty.

Consider this my version of playing catch-up, because chilindrinas have now become one of my favorite dishes to prepare – either for myself, or if I’m having friends over. For those of you who are new to chilindrinas, they’re basically deep-fried wheat pastry topped with whatever you want, although it’s typical to use the same Mexican toppings you’d find in a burrito or folded in a taco.

Like any Mexican dish, however, it’s worth remembering that there are always different ways to make something “authentic,” because depending on what part of Mexico you’re in, they’re liable to do things a little differently. That can either be due to certain ingredients being available in some areas and not available in others, or it can simply be a matter of preference.

This version of chilindrinas actually uses pre-made fried wheat chicharrónes as the base, which can be purchased at many mass-market grocery stores or can be found in any Mexican-style grocery store. They’re basically puffed wheat, similar in texture to fried pork rinds.

Ingredients for Chilindrinas: fried wheat chicharrón, shredded cabbage, diced tomatoes, cucumbers, sour cream, cotija cheese, and avocado.

What’s the difference between chilindrinas and conchos?

If you’ve been reading up on chilindrinas, you might find some recipes make frequent use of the word “conchos.” Don’t worry if you’re confused. Both are popular Mexican pastry items, although conchos are typically scored at the top, giving them a beautifully patterned exterior. Chilindrinas, on the other hand, are left unscored, so the tops usually crack when baked.

Now, if you’re also confused why I’m using the word “chilindrinas” to describe a pastry item AND the recipe for this dish, that’s because the word “chilindrinas” is often used synonymously to describe both the pastry item and the overall dish. Think of it like a pizza; if you have a pizza that is just sauce and cheese, it’s still a pizza, right? But if you add a bunch of other toppings like pepperoni, peppers, mushrooms and so on, it remains a pizza, regardless of what’s on top. That’s true of chilindrinas as well; no matter how many toppings you add, the word remains the same.

Chilindrinas with shredded cabbage, diced tomatoes, and cucumbers on a fried wheat chicharrón.

How to Make Ahead and Store?

These chilindrinas are perfect snacks to prepare ahead of time, wrap them up, and eat on the go. They’re also great to prepare for parties and other events, so long as you cover them up and don’t let them tumble around too much, as the toppings can fall off and make a mess.

Chilindrinas topped with shredded cabbage, avocado, pickled pork rinds, cotija cheese, and hot sauce.

Serving Suggestions

This dish is ideal for serving at parties, giving people a chance to try something they may never have sampled before, without the pressure of it being a full meal. They can also be incorporated as an appetizer for a larger Mexican-style meal, in which case I highly recommend serving it alongside this recipe for Mexican Chicken. And while you’re at it, why not round out the meal with a delicious dessert? Give this recipe for Mexican Chocolate Cake with Mascarpone Frosting a try and thank me later.