Mexican Recipes
485 recipes found
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.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2011__11__20111201-127677-Dulces-Rompope-PRIMARY-1a9805698a714eaa882d5bcde21a9888.jpg)
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.
Pescado a la Talla (Contramar’s Red and Green Grilled Snapper)
This photogenic, red-and-green whole fish from Contramar in Mexico City has been replicated at restaurants across the country, and for good reason. The bright, zingy parsley sauce painted on one side and the smoky, spicy chile sauce on the other make for a brilliant balance of flavors and colors. The dish is based on a traditional coastal Mexican dish, but it was the addition of the parsley sauce and the presentation — the brainchild of Gabriela Cámara, the chef of Contramar — that made this dish a worldwide sensation. It may look dramatic, but the technique is quite simple, and can easily be adapted for fillets rather than a whole fish.
Alegrías (No-Bake Amaranth Bars)
Alegrías, which means "joys" in Spanish, are a delightful Mexican treat with a rich history rooted in Mesoamerica. These sweet, crunchy, no-bake snack bars get their name from the way amaranth seeds "jump for joy" as they pop in a hot pan, and also from the traditional harvesting method of jumping and dancing on plants to release seeds. Originating in the barrios of Xochimilco, a Mexico City borough famous for its ancient floating gardens, alegrías showcase the versatility of amaranth, a drought-resistant plant cultivated for thousands of years. In this recipe, honey, dried cherries and cinnamon combine with anise seeds to give a distinctive licorice flavor that adds depth to the sweetness. Pop your own amaranth if you don’t mind a few kernels jumping for joy out of your pan, or use store-bought puffed amaranth for a quick and easy lunchbox or deskside treat.
:max_bytes(150000):strip_icc()/20241017-Pozole-RojoLorena-Masso-2024hero-5814c040ab3b4e8d8dcf7b0a031d39bb.jpg)
Pozole Rojo
Mexico’s nourishing soup of tender pork, puréed chiles, and plump kernels of hominy has been cherished for centuries.
Pork Chile Verde
Chile verde is a classic Mexican pork stew with tender braised pork in a tangy sauce of tomatillos, green chiles and garlic. Tomatillos, poblano chiles, jalapeño and garlic cloves are broiled until nicely charred and deep golden, then puréed with fresh cilantro to create the vibrant smoky sauce. Choose tomatillos that are plump, unblemished and firm. (Soft tomatillos are overripe.) If poblano chiles aren’t available, feel free to substitute with Anaheim or Cubanelle peppers. Sweet onion (such as Vidalia) is called for here to start the stew, as the extra natural sugar in the onion helps balance the tart tomatillos. Tuck any leftovers into tortillas for fantastic tacos the next day.
:max_bytes(150000):strip_icc()/20240924-SEA-Morisqueta-Lorena-Masso-Hero2-16-d3c3269520d74e4080e20549ff231ebe.jpg)
Morisqueta (Rice Smothered With Pork Ribs and Salsa)
Tender ribs, a thick smoky salsa, fluffy rice, and simple beans all layered together on one plate comprise the hearty regional Mexican dish of morisqueta.
:max_bytes(150000):strip_icc()/20240917-SEA-CaldodeQueso-JackieAlpers-hero-c621cde216b1424e829018d88822bd52.jpg)
Caldo de Queso (Sonoran Cheese and Potato Soup)
Caldo de queso features chunks of potato simmered in a broth with tomatoes, roasted green chiles, and evaporated milk until soft, with fresh Mexican cheese added to each bowl.
Sweet Corn Tamales
Tamales are a traditional Mesoamerican food enjoyed for millennia across the Americas and the Caribbean. The practice of wrapping food in leaves for cooking is found worldwide for good reason: It’s both convenient and delicious. While tamales have a reputation for being labor-intensive, these four-ingredient sweet corn tamales simplify the process, employing every part of the ear — husk, kernel, cob and silk — and don't require a separate filling. Instead, the flavor of sweet corn stands on its own, making these tamales achievable on a lazy weekend morning. Inspired by Michoacan's uchepo, which can have as few as two ingredients, not including salt (sweet corn and baking powder), these tamales are versatile. Serve them with savory toppings like Mexican crema, salsa macha and/or roasted peppers. Or, lean into their sweetness and top with Greek yogurt, berries and a drizzle of honey. If wrapping and steaming tamales feels daunting, try the oven method.
Baked Sweet Corn Tamal
This baked tamal uses the husks, silks and kernels from fresh corn to infuse maximum corn flavor into a golden, butter-rich loaf. Out of the oven, the inside of this tamal is custardy soft, gradually firming up into a delicious, sliceable delicacy as it sits. Inspired by Michoacan's uchepo, which can have as few as two ingredients, not including salt (sweet corn and baking powder), this recipe celebrates the pure, unadulterated taste of farm-fresh corn that can be served with either sweet or savory toppings. Prepare a spread with Mexican crema, crunchy salt, salsa macha and/or roasted poblano chiles. Or for a sweeter option, top with Greek yogurt, fresh berries and a drizzle of honey. Leftovers can be cubed and fried in butter or olive oil for croutons, or used as a base for a sundae topped with vanilla ice cream and crunchy sea salt. If you want to try your hand at wrapping tamales, try Sweet Corn Tamales which use the same masa and fresh corn husks. These are steamed instead of baked, employing a cooking method that has stood the test of time across cultures and continents.
Bistec a la Yucateca Tacos (Yucatán Steak Tacos)
When Alex Henry reworked a classic dish from his childhood for his first restaurant, Sureste Mexican, a food hall in St. Louis, he also happened to engineer an exuberantly flavorful and smart steak taco for home cooks. Bistec a la Yucateca is a common main dish in the Yucátan peninsula often made with skirt or flank steak, but Mr. Henry uses its citrusy, earthy marinade on thinly sliced ribeye for tacos. The cut’s marbled fat keeps the meat juicy for take-out diners, and for home cooks, the method is a game-changer: The thin slices cook quickly, don’t require a thermometer to check doneness and soak up marinade all the way through. It’s also economical, stretching one ribeye to 12 tacos. Mr. Henry tops the tacos with lettuce, cilantro, avocado, lime and a smoky-fresh salsa. Whatever you top it with, you can’t go wrong.
Chiltomate Salsa (Tomato and Habanero Sauce)
Smoky and fruity and with a sneaky heat, chiltomate salsa is a combination of habanero chiles and tomato popular throughout the Yucatán peninsula. While it’s made in many ways, this version, which is adapted from the chef Alex Henry, is particularly fresh. The tomatoes are cooked only by blackening their skins so their tang remains. They’re then mashed — skin, seeds and all — with charred habanero, cilantro leaves and stems into a chunky sauce. At El Molino del Sureste, Mr. Henry’s restaurant in St. Louis, it’s served over venison sausage and black beans, and at Sureste, his food hall spot, it tops steak tacos, but it’s great on all grilled meats.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2016__04__20160420-sangrita-vicky-wasik-4-90f13ce890a34714b7658d37c51d9e19.jpg)
Spicy Pineapple-Cucumber Sangrita
Combine cooling cucumber with tangy pineapple to make this tropical version of sangrita, a traditional accompaniment to good sipping tequila.
:max_bytes(150000):strip_icc()/20240720-Baja-Fish-Tacos-Qi-Ai-hero-01-tray-SEA-52ac6ca81d9241df93ca4712614fe14b.jpg)
Baja Fish Tacos
With their crunchy fried fish complemented by sweet cabbage slaw and a spicy serrano salsa, Baja fish tacos are perfect for a hot day.
:max_bytes(150000):strip_icc()/20220811-bolis-de-jamaica-mexican-hibiscus-ice-pops-recipe-Amanda-Suarez-hero-5e1b6844cc584ef9b1bf0d1c50b5984f.JPG)
Bolis de Jamaica (Mexican Hibiscus Ice Pops)
Frozen inside small plastic bags, refreshing hibiscus ice pops are convenient for eating on the go.
Stuffed Pepper Tacos
With just a single charred pepper stuffed with gooey cheese and herbs, this taco encuerado (or “naked taco”) proves that simplicity is often best — you don’t even need salsa. This recipe, which was adapted from “Asada: The Art of Mexican-Style Grilling” (Abrams, 2023) by Bricia Lopez with Javier Cabral, is inspired by the chiles encuerados served at Cocina de Frida, a restaurant in Ocotlán de Morelos, Oaxaca. The restaurant’s chiles de agua, small, medium-hot heirloom chiles, are considered naked because they don’t have a batter like other chiles rellenos. Ms. Lopez likes to use Anaheim or mild Hatch chiles, which are sweet with a subtle kick, then finishes them with just a sprinkle of olive oil and flaky salt to brighten.
:max_bytes(150000):strip_icc()/20240709-Tacos-Gobernador-Lorena-Masso-SEA-hero-88e1fe36cea64c20a87f5c5a48a3c3c2.jpg)
The Sinaloan Secrets for the Best Shrimp Tacos
Crisp on the outside and warm and melty on the inside, these tacos gobernador are filled with a shrimp and tomato stew and sprinkled with cheese before being folded and griddled.
:max_bytes(150000):strip_icc()/20220811-bolis-de-pay-de-limon-mexican-key-lime-pie-ice-pops-recipe-Amanda-Suarez-final-hero-1996ec860e5c474d84265725e6ac80eb.jpg)
Bolis de Pay de Limón (Mexican Key Lime Pie Ice Pops)
Bolis de Pay de Limón are creamy, tart ice pops with vanilla cookie crumbs swirled in to emulate the classic key lime pie.
Cheesy Potato Breakfast Tacos
Inspired by Mexican guisados, when proteins are sautéed in a sofrito of tomato and chiles, these cheesy breakfast tacos showcase Mexican home cooking at its best. Potatoes, poblanos and onions are cooked simply with a grated tomato that caramelizes as it cooks down, giving an earthiness that combines with the smokiness of the poblano for an umami-packed medley. Mixed into scrambled eggs, topped with cheese and served family-style in a skillet alongside fresh corn or flour tortillas, this is a hearty, crowd-pleasing, vegetarian breakfast (or breakfast for dinner!) that’s endlessly satisfying.
Salsa Negra (Smoky Garlic and Walnut Salsa)
This salsa, inspired by Gabriela Cámara’s Salsa Negra recipe in her cookbook “My Mexico City Kitchen,” is a versatile and flavorful addition to any meal. It has a perfect balance of heat and sweetness that enhances breakfast, lunch, dinner and everything in between. The spice level is moderate thanks to morita chiles — smoked, dried jalapeños — that add a smoky note to the salsa. Stir a dollop into scrambled eggs or spread on toasted bread leading up to avocado toast. As long as it’s refrigerated and the oil doesn’t go rancid, it keeps indefinitely. Keep a little out at room temperature so that its full flavors are expressed. This is a great time to splurge on pre-peeled garlic available at most supermarkets.
Caesar’s Caesar Salad
The Caesar salad on the menu today at Caesar’s in Tijuana, Mexico, is but a distant cousin of the original version first served there 100 years ago. It is believed to have included a whole coddled egg, lemon juice and Worcestershire sauce, and did not include anchovies. But Javier Plascencia and his family, who have been running Caesar’s for more than a decade, consider this iteration the best one yet. Romaine lettuce is coated in a creamy, intensely pungent dressing seasoned with anchovies, Dijon mustard, Worcestershire sauce and freshly squeezed lime juice. Garlicky, baked baguette croutons provide serious crunch. A few rules elevate a good Caesar salad to a great one: The leaves must be whole, crisp and cold; croutons must be sliced, not diced; and Parmesan must be applied generously.