*Michael Jackson had a surprising culinary obsession: enchiladas.
According to The Takeout, his first private chef, Mani Niall, revealed that Jackson would eat spicy, meat-free enchiladas almost daily while working on “Thriller” and traveling for his 1984 Victory Tour.
Enchiladas are a staple of Mexican cuisine, made by rolling tortillas around a filling, often beans, cheese, or meat, and smothering them in chili sauce. Jackson favored a vegetarian take with smoky red chile sauce from New Mexico, which added bold flavor without meat. Niall said Jackson enjoyed having the enchiladas delivered straight to the studio, sometimes with ginger-miso salad and blueberry bars.
In a blog post for California Eating, Niall wrote: “I quickly realized his favorite was a smoky red chile sauce from New Mexico, slathered over enchiladas, nachos and potato skins. I cooled it all down with honey vanilla ice cream and cookies.”
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He added, “Just months into our acquaintance, I made dinner for Michael in the condo he was renting while the family home on Hayvenhurst was under renovation. He finished up and began to serenade me, “See, you feed me, and I sing,” he chuckled as if he were embarrassed. Then he launched into “Here, There and Everywhere” from Revolver and ended it by asking “Do you like The Beatles? “Of course” I replied. Well, Paul will be here next week. He and Linda are vegetarian, can you bring us lunch in the studio?”
Niall noted, “Michael later asked me to go on tour following the release of the Thriller album.”
On tour, Niall ensured Jackson’s favorite dish was always available, carrying red chile powder and other spices for consistent flavor. For nearly six months, the singer’s meals were dominated by this simple but spicy dish.
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