Mexican Cuisine Recipes

Huevos rancheros, a classic Mexican breakfast of beans and scrambled eggs, is rich in protein and provides long-lasting energy. Its main ingredient is homemade tortilla chips flavored with ranch dressing.

Salpicón is a Latin American dish made from a mixture of ground ingredients. It's usually eaten chilled. Salpicón can be made with beef, chicken, seafood, or other ingredients.

This shakshuka uses traditional Mexican ingredients like tomatillos, spicy jalapeños, and sweet poblano peppers. It creates a rich, vibrant...

Tomahawk steaks are pork loin cutlets on long, cleaned bones that resemble hatchets. A great way to impress your guests. Coat them in coarse breadcrumbs...

Treat your family to this delicious Mexican-style breakfast. Chilequiles, typically made for breakfast, are a dish made with stale tortillas left over from the day before, simmered in a thick tomato sauce. In...

These vegetarian tacos use a variety of cauliflower colors, which, combined with microgreens, give them a charming, stylish look. The roasted cauliflower is served on...

A Michelada is a refreshing Mexican cocktail made with beer, tomato juice, hot sauce, and various spices. A Michelada is especially delicious when you have a hangover. To make the cocktail...

What's the secret to the amazing flavor of fajitas? Tender, flavorful meat! For this top-notch recipe, Tyler Florence marinates the steak in a mojo sauce made from orange juice, lime juice, chipotle peppers,...

With just three ingredients, you can make a delicious, protein-rich dish that both adults and children will love. Mexican chorizo ​​sausage is simply sautéed with onions and mixed with...

Champurrado is a sweet Mexican hot chocolate thickened with cornflour and served as a dessert on its own or as an accompaniment to churros. The highlight of champurrado is the fluffy foam on top...

Tyler Florence braises beef shoulder in a tomato sauce with aromatic spices until it's tender and easily shredded with a fork. To make the perfect beef taco, he...

Chimichangas are a signature dish of the Mexican city of Sonora. They have also become popular in Tex-Mex cuisine in the American Southwest. They are traditionally filled with chicken, pork, or...

There are thousands of chili con carne recipes, but this one is the quintessential, absolutely classic version. It's made with ground beef, canned beans, and the perfect blend of spices...

In this recipe from Ree Drummond, Italian cuisine meets Mexican. An incredible combination of lasagna and enchilada, or lasagna with enchilada flavor… Call it what you will, this simple recipe...

This bean, chorizo, cauliflower, and cheese burrito is rich in fiber and protein, making it the perfect filling, nutritious breakfast that will keep you going for hours. This burrito...

Thick chili con carne (or simply chili) is cooked in the oven from different types of ground beef with a whole bunch of spices, including three types of chili peppers, which give the dish its name – "chili...

This thick, creamy tomato soup is a star of the Tesuque Indian Market. Considered the best tortilla soup in the area, this tortilla soup from the Tesuque Village Market is packed with a plethora of Southwestern flavors. The soup...

These crispy Texas-style empanadas with a delicate goat cheese filling will captivate everyone with their incredible flavor and texture. These empanadas are made with fresh blackberries and strawberries. Simply mix the berries with...

This delicious, warming tomato soup is infused with spicy flavors and a smoky hint from the chipotle peppers in the adobo sauce. Serve it with crispy, hot sandwiches topped with melting, piquant cheese...

Chilaquiles is typically made from stale tortilla chips, but in this quick version from Jeanne Lemelin, you can use corn chips (look for a less salty version). With...

This cocktail quickly became a hit at chef Richard Sandoval's new Washington, D.C., restaurant, Dleña. "Tamarind can be sweet, sour, spicy, and tart all at once," shares the recipe's creator...

This is guacamole from chef Jeff Rossman. His restaurant, Terra, is located in the heart of California, where the finest avocados are grown. Guacamole is best prepared as close to serving as possible.

Taco seasoning not only garnishes the rim of the glass, it also adds a zesty, spicy note to a Margarita. Make a syrup from taco seasoning and lime zest, strain, and use...

Make delicious tacos in a large casserole. This is convenient when you don't have time to assemble each serving individually. Simply sauté the meat filling with black beans and vegetables in a skillet, then sprinkle...

Give your chicken fajita with shiitake mushrooms and corn a sweet and savory flavor by adding jalapeño and honey to the chicken breast marinade. Just half an hour is all it takes for the tender breasts to absorb all the flavors...

"Because beef tongue is an undeservedly forgotten part of the cut, I decided to cook it in one of the most popular dishes: tacos. Pressure cooking makes tongue as tender as steak, and it costs about twice as much...

Sweet Mexican tamales (tamales dulces) make a wonderful end to dinner or a great start to the weekend when served with Sunday brunch. They're made with corn...

Carnitas is pulled pork, a type of pulled pork used in Mexican cuisine for tacos, burritos, sandwiches, and other dishes. The fastest way to cook carnitas is in a pressure cooker. Tamarind...

Zucchini and squash aren't exactly popular ingredients in Mexican fajitas, but in the summer, when they're abundant, this recipe is a great way to prepare them in a new way. Grill them...

The bases for this dessert are made from crushed and pressed Maria cookies and piloncillo (cane sugar), which adds a caramel flavor. Fill them with an airy filling of...

The combination of pineapple, cajeta (goat's milk caramel), and cheese imbues these Mexican pastries with a complex sweet-salty flavor. Wrapped in puff pastry and dusted with sugar, this filling makes...

To serve a quesadilla impressively, make it with small tortillas and assemble them like individual cakes, alternating layers of tortillas, meat sauce, grated cheese, and tomato. Add a stunning flavor to the dish with...

Honey-chipotle beans give this burrito a wonderful flavor with sweet and smoky notes. Combine them with shredded grilled chicken and rice for the filling, and the delicious liquid from the can of beans...

The flavor of a Mexican Michelada cocktail, made with beer and hot sauce, pairs perfectly with grilled, spicy steak and beer-infused pico de gallo. To ensure the steak is as flavorful as possible,...

Infuse fresh salsa with tropical flavor by replacing tomatoes with ripe mango slices. The combination of sweet fruit, spicy chili pepper, and fragrant cilantro is simply sublime! Dress the salsa with a base for...

Huevos rancheros, or farmer's eggs, are a popular Mexican breakfast, a delicious and filling meal traditionally served on Mexican farms before work began. The dish...

This appetizer for a large group is made similarly to Mexican nachos, but with French fries instead of chips. Place the cooked fries on a baking sheet, top with chili con carne sauce,...

This vegetarian burrito, rich in protein and fiber, is perfect for a filling breakfast that will keep you going for a long time. Fried potatoes, egg, spinach, and plenty of gooey mozzarella make your...

This recipe is a simplified version of Mexican sopapillas: instead of dough, we fry pieces of wheat tortillas in oil. Sprinkle them with sugar, drizzle them with a quick homemade chocolate sauce, and...

These succulent chicken enchiladas baked in mole sauce are a great way to enjoy mole coloradito, a traditional sauce from the Mexican state of Oaxaca. When preparing mole coloradito, it's used as a thickener...

Sopa de lima (lime soup) is a traditional dish from the Mexican state of Yucatán. It is characterized by the subtle, sweet, bergamot-like flavor of the local lime. The closest in flavor to this lime is the Meyer lemon.

"Chilorio is a pork stew 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 in...