Introduction to Enchiladas Potosinas

You probably know one of Mexico’s signature dishes is the enchilada: a tortilla dipped in sauce and stuffed with a filling.

While the preparation of enchiladas varies by region — sometimes the tortillas are fried before being dipped in sauce, sometimes they’re dipped in sauce before they’re fried — the state of San Luis Potosí’s approach is unique.

Related: Menudo, burritos and lonches: Where to find classic dishes of northern Mexico in D-FW

“There‘s confusion between our enchiladas and our taquitos rojos,” said David Santillán, owner of Rincon Potosino in Balch Springs, of the region’s preparation.

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That’s because what San Luis Potosí locals know as enchiladas potosinas look more like a kind of corn empanadas and feature a red hue made with the area’s abundant and popular dried chiles.

A look at the enchiladas potosinas, served with a side of beans and salad, at Rincon Potosino in Balch Springs on Monday, April 28, 2025. (Juan Figueroa / Staff Photographer)

The Preparation Process

The process involves coloring masa with guajillo chile before salt is added. After flattening the dough, cheese is sealed inside. They’re cooked either on a griddle or deep-fried.

“When people come to the restaurant, we always ask if they are from San Luis Potosí so we know if they are ordering the right dish or not,” Santillán said.

Grandmother’s Recipes

Santillán co-owns Rincon Potosino with his wife, Margarita Campos. Both hail from the town of Ahualulco in San Luis Potosí and emigrated to the United States more than 25 years ago.

Santillán made ends meet for several years working a variety of jobs, but when he entered the world of restaurants, something was different.

“I dreamed I could have my own restaurant, and over the years, I would buy equipment and things I could find at a good price, from refrigerators to fryers,” Santillán said.

He ended up selling a lot of what he accumulated because it was so tough to get started with the business.

But when the couple found the space that currently houses Rincon Potosino, it felt real. What worked was cooking the same food the couple grew up eating.

Campos said she‘s able to incorporate family recipes from her grandmothers and her own mom into the restaurant’s menu.

“We hope that some of our children will carry on the tradition,” Campos said.

Rincon Potosino is located at 3612 Pioneer Road, Balch Springs. rinconpotosinotx.com.

D-FW Sabores logo(The Dallas Morning News)

This story is part of D-FW Sabores, a series dedicated to finding authentic Mexican cuisine across North Texas, dish by dish, region by region.

Conclusion

Enchiladas potosinas are a unique and delicious dish that originates from the state of San Luis Potosí in Mexico. The preparation process involves coloring masa with guajillo chile and sealing cheese inside, before cooking on a griddle or deep-frying. Rincon Potosino, a restaurant in Balch Springs, serves authentic enchiladas potosinas and incorporates family recipes into their menu. The restaurant is a great place to try this traditional Mexican dish and experience the flavors of San Luis Potosí.

Frequently Asked Questions

Q: What are enchiladas potosinas?

A: Enchiladas potosinas are a type of enchilada that originates from the state of San Luis Potosí in Mexico. They are made with masa colored with guajillo chile and filled with cheese, before being cooked on a griddle or deep-fried.

Q: Where can I try enchiladas potosinas?

A: You can try enchiladas potosinas at Rincon Potosino, a restaurant located at 3612 Pioneer Road, Balch Springs.

Q: What is the difference between enchiladas potosinas and regular enchiladas?

A: Enchiladas potosinas are made with masa colored with guajillo chile, which gives them a unique red hue. They are also