62 of the Best Mexican Recipes You'll Make Again and Again

It's impossible not to fall in love with the flavors and aromas of Mexican cuisine, whether it's tacos, tamales, enchiladas, or agua fresca. In this collection, we've combined our best authentic Mexican recipes and simply excellent Mexican-inspired dishes you'll want to make again and again.

Watermelon Agua Fresca with Mint

Mexicans know how to beat the real heat and have invented agua fresca, a refreshing drink made from water and fresh fruit. The combination of watermelon, mint, and lime is especially refreshing. Agua fresca not only provides a refreshing coolness but also infuses you with the beneficial microelements and vitamins found in the fruit.

Slow Cooker Braised Beef Brisket (Machaca)

Beef brisket marinates overnight in a spicy chili sauce with lime juice, infusing it with rich flavor, then simmers in a tomato sauce in a slow cooker until tender and falling apart. Use the shredded beef in Mexican tostadas with fresh vegetables.

Elotes asados: Mexican-style roasted corn

Grilled corn is a popular street food throughout Mexico. You'll often see it roasted in its husk over a fire, but it can also be made at home on the stovetop. This recipe offers both grilled and pan-fried options. Both options involve roasting the corn in its husk, which gives it a smoky, sweet flavor that pairs so well with the creaminess of mayonnaise, sour cream, and salty cotija cheese.

Chilorio

"Chilorio is a braised pork dish originally from the state of Sinaloa on Mexico's Pacific coast. The first thing that distinguishes this dish is its bright red color. I remember the first time I tried chilorio at a restaurant in my hometown of Puerto Vallarta. The meat was wrapped in a wheat tortilla, and I was delighted by its deep flavor and stunning color. Chilorio pairs perfectly with potatoes for breakfast. You can also stuff it into several tortillas and tightly roll it into a burrito for a Northern Mexican-style lunch. Serve chilorio with wheat tortillas or potatoes for a hearty brunch," advises Paola Briceño-González.

Buñuelos: chips with sugar and cinnamon

The easiest way to make Mexican buñuelos is to fry wheat tortillas in oil until crispy and then roll them in cinnamon sugar. You can fry the tortillas whole or, like Marcela Valladolid, cut them into strips to make small chips. You can also cut out any shapes from the tortillas.

The Best Pork Enchiladas

Enchiladas in the Mexican state of Oaxaca are baked in a red chili sauce. This recipe features dried ancho and pasilla peppers, along with a few light raisins, which bring out the fruity notes of the peppers and add a touch of sweetness. The filling is pork shoulder, which is simmered in a flavorful sauce until perfectly tender. Before wrapping it in tortillas, fry the tortillas in oil to create a firmer texture and better hold their shape. The enchiladas are baked under a layer of cheese and served topped with pickled red onion.

Classic Margarita cocktail

The Margarita cocktail is wonderfully refreshing and perfect for summer. Make it in a pitcher for a large group, mixing tequila, lime juice, agave syrup, and water in the perfect proportions. You can mix the cocktail the night before so it can rest in the refrigerator and chill thoroughly. Serve in glasses garnished with salt.

Posole Verde with Shrimp

Posole comes in the three colors of the Mexican flag: green, white, and red. Posole blanco (white) is known for its rich pork broth. Posole rojo (red), the traditional and most common version, has a raspberry hue and is infused with chili pepper flavor. And posole verde (green) has a more complex flavor, imparted by a broth made from pumpkin seeds, cilantro, and tomatillos. The flavor is so rich, it seems like it's been simmering for hours, but it actually cooks much faster. Posole verde originates from the state of Guerrero, located on Mexico's Pacific coast. It's traditionally served with pork and topped with pieces of chicharrón. This version uses shrimp instead of pork, making the dish lighter and more summery.

Huevos Rancheros - Mexican Scrambled Eggs

Huevos rancheros (Spanish for "farmer-style eggs") is a Mexican breakfast featuring a uniquely served fried egg on a corn tortilla with various vegetables and sauces. To prepare this breakfast, you'll need small tortillas, slightly larger than the size of the eggs themselves. Fry them in a pan until crispy, spread with refried beans, and place a fried egg on each tortilla. Sprinkle with cheese and herbs and drizzle with a delicious ranchero sauce made from roasted tomatoes, garlic, and hot and smoked chili peppers. This sauce can be made in advance and reheated slightly before serving.

Caesar Corn

Many people think the Caesar salad is Italian, but it was actually invented at Caesar's in Tijuana, Mexico. This recipe features corn prepared Caesar-style. The sliced ​​corn is served in an anchovy dressing, with lime juice replacing the traditional mayonnaise and sour cream mixture. Many believe lime juice was the key ingredient in the original Caesar salad. The salad is finished with shaved and grated Parmesan cheese. It's the perfect side dish with a touch of Mexican history for your summer party.

Cachetta jelly

Velvety caramel jelly, garnished with fresh raspberries, is served in wine glasses for an elegant dessert that will delight all guests. Mexican cajeta imparts its distinctive caramel flavor, while cream cheese creates a soft, enveloping texture. When pouring the jelly into glasses, try to leave as much foam as possible—it's the highlight of the dessert.

Churros with chocolate sauce

These churros are special: creamy and soft on the inside, crispy and sweet on the outside, and topped with a fragrant sugar and cinnamon coating. It's important to use organic sugar for this coating; it gives them a crispier, more delicious flavor. Serve the churros with homemade chocolate sauce.

Chilaquiles with Corn Tortilla Chips

Treat your family to this delicious Mexican-style breakfast. Chilaquiles are typically made for breakfast and are a dish made with leftover stale tortillas from the day before, simmered in a rich tomato sauce. This more convenient recipe uses corn tortilla chips, and chilaquiles are served with scrambled eggs, cheese, and fresh vegetables for a filling breakfast that will keep you full for hours.

Elote: Mexican-Style Corn

Corn on a stick, or elote (from Spanish for corn), is a popular street snack in Mexico. This corn isn't just served with salt; it's prepared with a distinct local twist. The corn on the cob is grilled and topped with mayonnaise, cheese, chili pepper, and a drizzle of lime juice. This corn makes a great picnic treat. Prepare it Mexican-style and enjoy the vibrant flavors of this distinctive cuisine.



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Sopa de Lima

Sopa de lima (lime soup) is a traditional dish from the Mexican state of Yucatán. It's characterized by the subtle, sweet, bergamot-like flavor of the local lime. The closest flavor to this lime is Meyer lemon. The soup is traditionally seasoned with classic recado, a blend of warm spices, garlic, and bitter orange juice (naranja agria), and the chicken is usually simply boiled. In this version, the chicken is rubbed with recado and marinated for several hours to enhance the flavor and aroma of the spices. Before cooking, the chicken is fried until crispy, making this soup a real treat to devour!

The Best Chicken Enchiladas in Red Sauce

We love the smoky flavor that comes from combining dried cascabel and guajillo chiles. Blending these two creates a complex sauce with surprising depth, so try to find both. Another tip: buy the highest-quality corn tortillas you can find. They'll have the perfect flavor and texture, and they'll be easier to work with.

Chile rellenos (cheese-stuffed chili peppers)

Make this popular Mexican dish affordable with Melissa's recipe, which tosses charred poblano peppers with a mixture of corn and any semi-hard cheese before baking.

Yellow rice with black beans

Annatto seeds, a traditional spice in Puerto Rican cuisine, add a sunny color and nutty notes to this fragrant, fluffy rice. Typically served with black beans, the yellow rice adds a vibrant, appetizing pop of color.

Chicken enchiladas in mole coloradito sauce

These enchiladas with juicy chicken baked in mole sauce are a great way to enjoy mole coloradito, a traditional sauce from the Mexican state of Oaxaca. Bread is typically used as a thickener when making coloradito, and this recipe takes full advantage of the sourdough bread's flavor. This recipe also showcases one of the most popular Mexican culinary techniques: sautéing, where the food is fried in the sauce in a hot pot or skillet to impart a deeper flavor.

Mexican Sopes with Roasted Tomatoes

Sopes are a popular Mexican street food made from corn tortillas with a variety of toppings. The tortillas are made from a simple mixture of masa harina (Mexican corn flour) and water. Fry them in a pan with oil and serve with traditional Mexican toppings. This recipe uses a delicious combination of roasted tomato and arbol chile salsa, sautéed wild mushrooms (or huitlacoche for a more authentic flavor), sour cream, and crumbled queso fresco. The roasted tomato salsa can be made ahead of time and stored in a jar in the refrigerator. It also works well with other Mexican-inspired dishes.

"Brownie" from Aaron Sanchez in Mexican

Aaron's brownies are made delicious with Mexican cinnamon and chili powder with piquin pepper. If you can't find this spice mix with piquin pepper, simply substitute cayenne pepper.

Battered fish tacos

Halibut is fried in beer batter until crispy and golden brown (cod, tilapia, or haddock will also work), then topped with shredded cabbage and green salsa—and you have a delicious taco. The taste will transport you to the Pacific Ocean, a pleasant respite for the mind.

Tostado with chicken, beans and salsa cruda

Toast the tortillas until crispy (otherwise they'll be too tough to break with a fork), then top them with a mixture of chicken, baked beans, avocado, lettuce, and salsa. You've got a vibrant Mexican mess on your plate.

Chicken Quesadilla

Top quesadillas with homemade salsa, which adds a little heat (try chipotle or Mexican green chile sauce), and generously topped with cheese.

Chicken Taco Tubes

Wrap sliced ​​chicken in a corn tortilla and fry until golden brown. Add freshly made salsa, a little sour cream, and sprinkle with crumbled feta or queso fresco.

Chicken Enchiladas with Mole Poblano Sauce

Marcela Valladolid's mole sauce isn't as difficult to make as it seems (she makes it on the stovetop and in a blender). Pour the sauce over homemade chicken enchiladas. These rolled-up tortillas can be made ahead of time on your day off, wrapped tightly, and stored in the freezer for about three weeks, right up until the day you're expecting someone special for dinner.

Corn salad with beans

Mix pinto beans with corn, bell peppers, and avocado, then top with a garlicky dressing. This dish goes great with greens or chips.

Mexican Rice and Beans

Turmeric and garlic add a rich flavor to long-grain rice that's not lost when served with black beans.

Pico de gallo salsa with tortilla chips

Cook homemade corn tortilla chips in a generous amount of oil preheated to 180 degrees Celsius. Serve with fresh tomato-onion salsa.

Chicken enchiladas with yellow rice and black beans

Tyler Florence prepares a traditional Mexican dish, adding Mexican ingredients like avocado for guacamole, tomatillos for salsa verde, and whole green chilies for just the right amount of Mexican flair.

Refried beans

Make refried beans (baked bean paste) in just 27 minutes using a can of pinto beans and a few flavorful ingredients. Add them to tacos, tostados, and dips for a Mexican twist.

Mexican enchilada

Save time by using pre-roasted rotisserie chicken to make quick cheesy enchiladas.

Garlic and bean soup with pork ribs

This easy-to-make soup is easy to make in a slow cooker. Season with garlic mojo at the end of cooking. Add black beans, pork ribs, water, rum, a head of garlic, onion, salt, bay leaf, oregano, cumin, and red pepper flakes and cook for about 8 hours.

Chile rellenos

Stuff poblano peppers with spicy Oaxaca cheese, then coat in flour and fry until golden brown.

Garlic Guacamole

Rachel Ray uses soft, nutty Haas avocados as the base for her guacamole. A whole clove of garlic, crushed to a paste, is added to the sauce, ensuring it's evenly distributed throughout.

Port-Braised Rib Tacos with Three Chili Sautés

Bobby Flay's tacos pack a real punch. They use three types of chili peppers: dried ancho chiles, New Mexico chiles, and cascabel chiles.

Carne asada tacos with fresh salsa

You can customize these delicious tacos from Tyler Florence to your liking. His signature recipe uses garlic and two jalapeños.

Refried beans (bean paste)

Ellie Krieger's refried beans are lower in calories and ready in just 20 minutes.

Wine-braised pork tacos

Melissa De Arabian makes these tacos with pork braised in wine for three hours. These tacos are incredibly juicy, so keep a few napkins handy.

Fish tacos with tartar sauce

Ingrid Hoffman's tacos are crispy, rich, and full of flavor.

Braised Beef and Red Cabbage Tacos

You'll be surprised by the crisp red cabbage slaw in these tender tacos, a recipe from Alex Guarnaschelli. The brisket is seasoned with garlic, paprika, and chili powder.

Chile rellenos (stuffed chili peppers)

Deep-fried poblano peppers are stuffed with Muenster cheese and immersed in a savory tomato broth.

Chicken and Olive Tamales

Ingrid Hoffman keeps her tamales simple: she uses pre-roasted chicken and store-bought green salsa.

Tomatillo Salsa (Salsa Verde)

Make a green salsa using tomatillos and fresh, hot green chilies, which add wonderful color and flavor to the sauce.

Chicken in mole poblano sauce

The secret to this classic dish lies in the wonderful ingredients used to make the mole sauce: cinnamon, anise, coriander, chili peppers and, of course, Mexican chocolate.

Birria Short Rib Tacos Braised with Annatto Paste

Birria is a spicy Mexican stew. In this recipe, Marcela Valladolid shreds beef ribs and marinates them in a sauce made with California chili peppers, pasilla and ancho peppers, tomatoes, and onions.

Tamales stuffed with cheese sauce

Make homemade corn tamale dough that you can stuff with two types of cheddar cheese: smoked and white.

Guacamole Avocado Dip

Tyler Florence makes this appetizer thick and spicy with chopped serrano peppers. Chill the guacamole in the refrigerator before serving, but be sure to cover it tightly with plastic wrap to prevent the sauce from darkening.

Mexican kale salad with radishes

Cilantro, lime, and jalapeño are the key ingredients that transform simple shredded cabbage into a salad with a Mexican twist.

Shrimp and Coleslaw Tacos

This dish is perfect for Cinco de Mayo or any weekday dinner. These tacos, filled with shrimp and coleslaw, are delicious and surprisingly crispy.

Jalapeño Margarita

Make a margarita with a spicy twist by blending jalapeño, sugar, and fresh lime juice before adding tequila.

Hot salsa (tomato sauce)

Instead of using store-bought salsa, make this sauce using Ree Drummond's recipe—it only takes 15 minutes.

Burrito Carne Asada

Jeff Mauro marinates his steak with mojo sauce, then sears the meat until crispy and slightly charred around the edges. Stuff the meat into tortillas coated with pumpkin seed pesto, then top with tomatoes. Roll tightly and serve whole, or cut in half at an angle. Just remember to dip your burritos in the homemade salsa.

Mexican-Style Cupcakes with Cheesecake Frosting

White chocolate cupcakes are topped with chocolate frosting and cream cheese frosting—an indecently luxurious dessert in convenient portions.

Sopapiillas with chocolate sauce

Sopapiillas are triangles of fried dough, a signature dish in New Mexico. This recipe features a crispy crust and a tender center, drizzled with chocolate sauce.

Churros with coconut sauce (choux donuts)

Churros, a Spanish dessert made from fried dough, are rolled in sugar and drizzled with a sweet mixture of condensed milk and unsweetened coconut milk.

Guava Empanadas

To save time and effort, we use ready-made empanada dough (yeast dough is sold in the frozen section).

Flan

Tyler Florence makes Mexican flan, staying true to the classic, authentic recipe by adding vanilla, cinnamon, and lemon to the dessert.

Tacos with juicy beef barbacoa

For classic barbacoa, the meat is steamed and smoked to preserve the intense flavor. In this recipe, the beef is braised in a cauldron until tender.

Pork carnitas tacos

For these tacos, all the meat is cooked in one pot. Just add the pickled red onion before serving.

Beef and Bean Burrito

Wrap beef and bean filling in tortillas and bake with tomato and cheese salsa.







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