On July 7, 2025, Michelle Salas, daughter of famed singer Luis Miguel and a well-known fitness content creator and model, sparked a heated debate across social media with her unconventional recipe for chilaquiles, a beloved Mexican breakfast staple. Salas’s version, which she shared through a viral video, takes a decidedly “lighter” and “fit” approach to the traditional dish, substituting key ingredients and stirring strong reactions among fans and critics alike.
Chilaquiles traditionally feature fried tortillas drenched in salsa, topped with cream, cheese, onions, and sometimes eggs or chicken. However, Michelle Salas’s recipe replaces the fried tortillas with baked tostadas, which she crushes to mimic the texture of chilaquiles but with fewer calories and less oil. She pairs these with a homemade salsa made from green tomatillo and red tomato, prepared a day in advance, and tops the dish with a fried egg, sliced onion, and cheese. The most controversial twist, however, is her use of sugar-free Greek yogurt instead of the classic Mexican crema, which she explained was a convenient, protein-rich alternative she had on hand.
“I made a slightly more fit version using baked tostadas instead of fried tortillas. I love them this way,” Salas wrote on Instagram, adding, “It’s like sour cream but with protein, does it make you crave it?” Her video, showing her quick preparation in pajamas while rushing through her morning routine, was met with a flood of responses. While some viewers appreciated the healthier take, the majority of comments skewed sarcastic or critical, poking fun at the departure from tradition.
Comments ranged from playful jabs such as, “Mrs. Salas, your content is lovely, but your recipe isn’t,” to more biting remarks like, “That’s not breakfast, that’s punishment.” Many social media users drew comparisons between Salas’s chilaquiles and Anahí’s infamous enfrijoladas, another viral “healthy” Mexican recipe that had sparked its own wave of internet mockery during the 2020 quarantine. Anahí, a singer and actress, had gained attention for her minimalist enfrijoladas recipe featuring tortillas made from nopal (cactus), simple black beans boiled and pureed with only water, and minimal seasoning—an approach that many found underwhelming or even baffling.
The resurfacing of Anahí’s enfrijoladas video alongside Michelle Salas’s chilaquiles reignited debates about authenticity, tradition, and innovation in Mexican cuisine. Some users defended Salas’s choice, appreciating the effort to create a lighter, more health-conscious version of a typically indulgent dish. Others lamented what they saw as a dilution of cultural heritage, emphasizing that chilaquiles are meant to be rich, flavorful, and satisfying, not a “diet” meal.
Salas’s recipe includes ingredients such as green tomatillo, red tomato, onion, garlic, jalapeño pepper, cilantro, salt, and pepper, all blended into a vibrant salsa that she pours over the baked tostadas. The addition of Greek yogurt instead of cream was particularly divisive, with some users questioning whether it belongs in the dish at all. Despite the criticism, Michelle Salas has chosen not to respond publicly to the backlash, continuing to share content related to fitness, beauty routines, and her lifestyle on social media.
The controversy highlights a broader conversation about how traditional foods evolve in the age of social media and wellness trends. Mexican cuisine, renowned for its bold flavors and regional diversity, often faces scrutiny when altered to fit modern dietary preferences. Salas’s chilaquiles, much like Anahí’s enfrijoladas before them, exemplify this tension between preserving culinary authenticity and adapting recipes to contemporary tastes.
Interestingly, the viral nature of these recipes underscores the power of celebrity influence and digital platforms in shaping food culture today. Michelle Salas, leveraging her public profile and fitness persona, introduced a recipe that challenges norms and sparks dialogue, even if it invites criticism. The chilaquiles video has become a cultural touchstone, prompting both laughter and serious reflection on what it means to honor tradition while embracing innovation.
As the debate continues, many Mexican food enthusiasts express a desire for balance—appreciating new takes that respect the essence of classic dishes without compromising their soul. For now, Michelle Salas’s chilaquiles stand as a symbol of this ongoing culinary conversation, inviting everyone to consider how food can be both a personal expression and a shared cultural treasure.
