Kennedy goes on to heartily disagree with that characterization, likely brought on by culture shock. Another early English-language mention is found in the "California Mexican-Spanish Cookbook" (1914) by Bertha Haffner Ginger. In their original form as Mexican street food, enchiladas were simply corn tortillas dipped in chili sauce and eaten without fillings. There are now many varieties, which are distinguished primarily by their sauces, fillings and, in one instance, by their form. Various adjectives may be used to describe the recipe content or origin, e.g. "enchilada tapatia" would be a recipe from Jalisco. Varieties include:    Fillings include meat (e.g. beef, poultry, pork, seafood) or cheese, potatoes, vegetables, beans, tofu, and any combination thereof. Enchiladas are commonly topped or garnished with cheese, sour cream, lettuce, olives, chopped onions, chili peppers, sliced avocado, and salsa, or fresh cilantro.