Several years ago, I was an Associate Administrator for a hospital in South Texas, right on the border. It was more economical for me to lease a Ranchita across the border than to pay for an expensive apartment on this side. The place I leased was a former hunting and fishing lodge (complete with swimming pool, fine restaurant, etc). I retained the family that lived on the property as caretakers. The wife, Elise, was an excellent cook and we spent many an hour in the kitchen with her showing me how to cook authentic Mexican. She was originally from the Oachacan area and that was her specialty.
The place had an over-abundance of white-wing dove, quail, javelina, wild boar, and the inevitable rabbits. Juan, the caretaker, also raised a few head of cattle. He also had a quite large garden. So we seldom had to go shopping for food.
Elise knew that one of my favorite dishes was quail. So she came up with this dish.