Mexican Recipes
504 recipes found
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How to Make Mole Negro: Mexico’s Smokiest, Boldest Sauce
Food writer Octavio Peña leads you on a deep dive into Oaxacan mole negro, Mexico's iconic velvety, rich sauce made with dried chiles, nuts, chocolate, and centuries of culinary history. Pair it with poached chicken or turkey, spoon it over roasted vegetables, or scoop it up with warm tortillas.
Atole de Grano (Savory Corn Porridge With Chicken)
Atole is often thought of as a sweet, drinkable corn-based beverage, but in parts of Mexico, it also refers to this hearty, savory porridge made with masa harina and hominy. This version, inspired by the traditional atole de grano, is thick, creamy and deeply comforting — perfect for showcasing the variety of textures and flavors that different forms of corn can bring. Here, sweet corn kernels and chewy hominy add dimension to the velvety base, while a topping of roasted chicken and caramelized poblanos brings savory depth. A final flourish of lime, chicharrones and hot sauce adds brightness and crunch. Quick to come together and endlessly adaptable, this dish is a warm embrace in a bowl.
Grilled Mushroom Tacos by Andrea Aliseda
Easy plant-based tacos. While it’s typically made with thin cuts of steak, this recipe calls for meaty oyster mushrooms. Their tender flesh gets pressed to expel any extra moisture and render a savory sear.
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50/50 Margarita
A margarita featuring mezcal, sherry, lime juice, and Cointreau, served in a rocks glass with a spicy salted rim.
Egg and Cheese Toasts With Salsa
In Mexico, huevos ahogados (“drowned eggs”) typically refers to eggs gently poached in a vibrant salsa. This version flips the idea into a speedy, satisfying breakfast (or weeknight dinner) by layering crisp-edged fried eggs over cheesy, broiled bolillo toasts and smothering them in a bright, spicy tomato salsa. It's a dish built for flexibility: Use just one serrano for a mild sauce or three for serious heat, and swap in Monterey Jack if you can’t find queso Chihuahua. Finished with creamy avocado and a sprinkle of cilantro, it’s rich, hearty and perfect for sopping up every last bit of salsa.
Chartreuse Margarita
An herbal twist on a classic, this margarita uses mezcal and chartreuse to bring a smokey depth.
Tostadas de Tinga de Pollo (Shredded Chicken and Salsa Tostadas)
Rotisserie chicken can be a secret weapon when you’re busy. If you have a flavorful salsa on hand, just pull the meat and warm it in the salsa to make a quick tinga. A typical tinga has a guajillo salsa, but don’t let that limit you. A salsa verde, or any chipotle salsa, would be wonderful, and if you use aguacate ahumado salsa, it will create a rich, creamy sauce for the shredded chicken. Homemade bacon-y refried beans offer a comforting contrast.
Pure Jalapeño Salsa
This fiery, minimalist salsa proves that even humble kitchen staples — like garlic powder and fresh jalapeños — can surprise you. Simmered until tender, then mashed by hand or blended to a coarse purée, the chiles become the perfect backdrop for garlic powder, which deepens as it sits, taking on a warm, almost toasty edge you’d never get from raw garlic. A short fermentation (if you let it) softens the salsa’s heat and introduces a subtle, tangy complexity (see Tip). It’s a salsa that evolves — bold on Day 1, balanced by Day 3 — making it perfect to spoon over pizza, tacos or anywhere you’d reach for a pickled chile.
Aguacate Ahumado (Spicy Avocado Salsa)
Many salsas are fresh, raw and bright. But this pico de gallo turns a corner. A smoky corner. Finely chopped chipotles in adobo end up glazing the soft pieces of avocado, and it tastes deep and charred, even though it takes all of five minutes to make. It shouldn’t taste this good. But it does. Serve on sandwiches or tostadas, or with a bowl of plantain chips.
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Spicy Margaritas
Fresh chile heat with a quality tequila and bracingly tart lime juice—this spicy margarita recipe is proof that sometimes you have to heat things up to really cool down.
Chickpea Picadillo
This plant-based take on a Mexican picadillo trades the traditional ground meat for a deeply savory mix of mushrooms, tofu and chickpeas, simmered with tangy tomatillos, poblano and scallions until everything melds into a rich, comforting hash. A box grater gives the tofu a ground meat-like texture that crisps beautifully in the pan, while the tomatillos add a tart freshness that keeps each bite lively and light. This weeknight-friendly dish is flavorful and deeply satisfying — especially when served alongside rice and beans or made into tacos or burritos. Make a double batch and freeze the leftovers: This is the kind of comfort food whose flavor gets better with time.
Carajillo
Icy and bold, the Mexican version of the carajillo cocktail combines strong coffee with Licor 43, a buttery Spanish liqueur boasting 43 ingredients, dominated by vanilla and citrus notes and a subtle hint of anise. While many carajillo recipes combine equal parts strong coffee and rum or brandy, this Mexican interpretation has become a classic. Serve the cocktail after dinner to keep the evening going, or for a weekend brunch. If you’re avoiding caffeine, decaf coffee works just as well.
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If You Love Margaritas, You'll Adore This Refreshing Frozen Cocktail
It's a cocktail that's bright and tart like a margarita, but not too sweet. The soft, floral side of grapefruit comes forward, along with perfectly balanced bitterness, while the smokiness of the mezcal is just a whisper alongside savory, olive oil–like flavors—a little bit of salt helps it shine.
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3-Ingredient Taquero-Style Guacamole
This taquero-style guacamole is pourable, creamy, and spicy with a fresh kick of cilantro. It’s closer to an avocado sauce than to a classic chunky guac. Spoon it over tacos, quesadillas, burritos, nachos, and more.
Huevos Enfrijolados (Eggs in Spicy Black Beans)
Eggs nestled in a spicy, smoky black bean sauce, huevos enfrijolados are a staple of Mexican home cooking. It’s a quick way to make a meal from what’s already in the kitchen: leftover frijoles de olla, chiles and fresh eggs. In this version, canned black beans are cooked with chipotles and garlic until rich and creamy, then eggs are gently dropped into the simmering beans to poach. Served with crunchy tostadas, queso fresco and avocado, it’s a deeply comforting, pantry-friendly meal that comes together in under 45 minutes — perfect for a weeknight dinner or a quick and hearty brunch.
Sesame Chicken With Creamy Chipotle Sauce
In this weeknight-friendly recipe, thin-cut chicken cutlets are given the milanesa treatment, dredged in a simple mix of sesame seeds and bread crumbs and pan-fried until crispy. The smoky, chipotle-infused flavors of tinga and pollo enchipotlado, which have a special place in the home cooking repertoire of many Mexicans, inspired the quickly simmered sauce, which is enriched by a generous amount of crema. Lime-tossed cilantro adds freshness to the dish, which is especially comforting when served with warmed tortillas to help scoop up the sauce with every bite.
Salpicón de Pescado (Spicy Citrus-Marinated Fish)
In Mexican cooking, salpicón is a dish of fish, shellfish or meat mixed with chopped vegetables and tossed in an aromatic dressing. In the Yucatán, salpicones are flavored with sour orange juice and habaneros. In this version, quick-roasted fish fillets are tossed in lime and orange juice to mimic that tropical flavor. The fattiness of the fish and avocado tame the heat of the habaneros, but if you are sensitive to spice, use half of a habanero or look for habanadas, a chile that tastes just as sweet and floral as a habanero but with zero heat! You can serve this dish right away while the fish is still warm, or refrigerate the fish and pico de gallo separately for a few hours — the flavors only get better. Then mix together cold for parties, picnics or a day at the beach.
Mushroom Quesabirria Tacos
Rich with melting cheese, chiles and spices, these crispy mushroom tacos aren't trying to imitate their meaty counterparts — they're creating their own kind of magic. Birria, a true delight from Jalisco, Mexico, traditionally features beef or goat braised in chile-spiced broth until tender and served as a rich stew. As the dish traveled north to Tijuana's famed taqueros, it was transformed into cheese-filled quesabirria tacos, which became a smashing success. While tomatoes aren't traditional in most birria, they bring welcome depth to this vegetable-forward adaptation. The soul of this dish still lies in its rich consomé, a broth made with a pared-down blend of chiles and spices that is a perfect backdrop for meaty, tender mushrooms.
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Truly Great Churros
A modified choux pastry is the secret to churros that can be piped by hand but still fry up just like the classic.
Pollo a la Piña (Pineapple Chicken)
Pineapples are grown all along the Pacific Mexican coast and are used in raw salsas as a condiment and in cooked salsas to give a sweet and tart counterpoint to spicy chiles and roasted meats and veggies. Pollo a la piña is a bright and savory dish with a smoky spicy kick from canned chipotle chiles in adobo and tropical sweetness from chopped pineapple and orange juice. This tender and juicy chicken makes a great taco filling. Or pile it on a bun with pickled jalapeños and shredded cabbage for a sweet, spicy and smoky sandwich reminiscent of the best BBQ but without firing up the grill.
Camarones al Ajillo (Shrimp in Garlic and Guajillo Sauce)
A classic from the Pacific Mexican coast, ajillo is the combination of the words ajo and guajillo — garlic and guajillo chile. This dish makes cooking with dried chiles easy: There is no toasting or soaking, and the chiles go from dry to softened in garlicky oil in just one minute. Guajillo chiles are barely spicy, which makes them a great entry-level option for the hesitant but chile-curious. The fresh lime juice and butter at the end makes a silky and punchy sauce that goes perfectly with arroz rojo, but is also good enough for dipping. Usually, this dish is served with crackers for swiping through the sauce.
Tortitas de Espinaca (Spinach Fritters)
Tortitas are Mexican fritters that are great as an appetizer or as a meal served with a vegetable side or salad and are always enjoyed with a spicy hot salsa to dip and pour over. They can be made with whatever you like or have: mashed potatoes, shredded chicken, chorizo, sautéed mushrooms, squash, greens. They’re a great way to use up leftovers; just throw them in a bowl with eggs, cheese and flour or bread crumbs and fry them up. These spinach and cheese tortitas are incredibly comforting and come together fast enough for a quick and easy weeknight meal.
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Rompope (Mexican Eggnog)
Rompope—an eggnog-like combination of milk, egg, spice, and liquor served during the holidays in Mexico—was reportedly created by nuns in the 17th century.
Espagueti Verde (Creamy Roasted Poblano Pasta)
At weddings, baptisms and other special occasions across Mexico, pots of spaghetti coated in creamy green sauce sit on most every banquet table. Smoky with charred peppers and tangy with crema, it’s the dish everyone loves. Throughout the country, the herbs in it change — there may be epazote, cilantro or parsley — but there are always roasted poblanos. Traditionally, the chiles are pureed into a sauce to coat the pasta, but you can skip that step to highlight even more of their flavor and texture. Cream, Mexican crema and queso fresco temper any lingering heat and round out the whole dish to a tangy finish.