Mexican Recipes
498 recipes found
Fish Tacos al Pastor
A chief contender for dinner party raving, these savory-sweet tacos de pescado al pastor, from the chef Luis Herrera of Ensenada restaurant in Brooklyn, are impressive parcels of celebration. Grilling the pineapple gets you close to the charred flavor of al pastor, “in the style of a shepherd,” without the traditional rotating vertical spit, a method of barbecuing lamb that Lebanese immigrants brought to Mexico in the late 19th century. In place of the more common pork are grilled, buttery whitefish fillets stained with brick-red chile sauce. This knockout adobo, redolent of raisins and raked with warm spices, is a labor of love for the people you love, so lean into the process. You can make the adobo and pineapple pico de gallo a day ahead, and even marinate the fish the night before. Then, on taco day, just grill the fish to serve, complete with grilled corn, a cooler of lagers and the best corn tortillas you can find — the kinds that slacken and steam over the fire. Enjoy these DIY tacos with your favorite salsa or hot sauce, and don’t skip the lime wedges; they provide the acid. Any leftover adobo can be used to marinate chicken, pork and vegetables throughout the week, or kept frozen for up to three months.
Jicama Salad
At the Brooklyn Mexican restaurant, Cruz del Sur, practically every table has this salad on it. Why? It tastes as refreshing and vibrant as it looks. The key to its greatness comes from Tajín, the mildly spicy-tangy chile-lime salt that goes into the dressing (double the batch, trust us) and also gets sprinkled on top of the finished salad. Tajín and fruit are a classic sweet-salty combination in Mexican food, but bringing herbs, chiles and vegetables like jicama and cucumber into the mix make it even better. At the restaurant, the chef Hugo Orozco varies the herbs and flowers seasonally. He also recommends adding a few slices of perfectly ripe avocado on top, if you have access to them.
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Tepache (Mexican Fermented Pineapple Drink)
A fizzy brew made with pineapple peels, piloncillo, and spices.
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Pay De Queso (Mexican Cheese Pie)
The Mexican version of New York cheesecake.
Simple Guacamole
Providing a framework to build on as you wish, this pared-down guacamole lets the avocado shine. If you want more lime, add more lime. Seed the jalapeño, if you prefer its fruity heat without the spice, or leave the seeds in, if you enjoy living life on the edge. Letting the diced onion sit in lime juice for a couple of minutes will help temper its pungent bite before imbuing the dish with its oniony savoriness. Chopped cilantro and diced tomatoes are welcome additions to this Mexican staple, if you’d like. It’s your guacamole. Serve with tortilla chips, or as a condiment alongside your meal, and double or triple this recipe for a party.
Mole Verde
Among the seven most well-known mole varieties, tomatillo-based mole verde is one of the easiest to prepare because of its use of fresh chiles and herbs rather than dried chiles and spices. Romaine, cilantro and epazote get blended into the mole of seared chiles, garlic, onion and toasted nuts and seeds to make an earthy sauce. Fresh epazote and hoja santa add depth of flavor, with unique notes of pungency and anise, but they can be tough to find, so dried options can be used. This mole can be stored in the freezer for up to 3 months, ready for weeknights when all you want to do is warm up some tortillas and mushrooms for a perfect taco, or you could serve it over Mexican rice with roasted cauliflower.
Huevos Rancheros
Eggs “rancher’s style” is a traditional, hearty Mexican breakfast typically enjoyed after a hard morning’s work. But huevos rancheros also makes for a satisfying and comforting weeknight dinner. The simple yet flavorful homemade salsa comes together quickly and is smartly used in three ways: a quick simmer transforms the salsa into the warm ranchero sauce; it adds a zesty flavor that shines through in the smoky refried beans; and it gives a final fresh finish as a tangy topping. Any leftover ranchero sauce and refried beans make for great dips the next day.
Café de Olla
Made in batches and served hot, sweet and scented with cinnamon and other spices, Café de Olla is traditionally brewed in an olla de barro, a tall clay pot. When making Café de Olla, choose quality, dark roast coffee and, if possible, grind it fresh. Second, seek out piloncillo — unprocessed, unrefined cane sugar named after the shape of the mold that is traditionally used to make it — for a richer, deeper, more caramelized flavor. If you don’t have access to piloncillo, use dark brown sugar and add a half to a full teaspoon of molasses. Lastly, take care to never allow the liquid to come to a boil, which can burn the coffee and make the final drink acidic. Serve as is, or set a bottle of tequila, rum, whiskey, cognac or amaro on the table and let drinkers add their chosen spirit to taste. If you have extra Café de Olla, store it in a covered container in the refrigerator and reheat or serve iced.
Atole de Fresa
Atole is a traditional Mexican drink served hot, thickened with fresh corn masa and sweetened with piloncillo, raw cane sugar often sold in a cone shape. Dry masa harina, which is easier to find than fresh, is used here to thicken and flavor the drink, so be sure to use a good-quality variety. This recipe is finished off with strawberries for an even sweeter version with a pink hue. Freeze-dried strawberries blended to a powder or ripe in-season strawberries will give just the right amount of sweet fruity flavor.
Arroz Blanco
This arroz blanco recipe makes an excellent side to a number of Mexican dishes, or keep it simple with a fried egg on top and some fried plantains.
Arroz Rojo
Arroz Rojo is an essential side dish found on plates throughout Mexico, this red rice recipe can accompany almost any meal. Top with avocado or fried egg.
Picadillo
This picadillo recipe by Mely Martínez can be used as a filling for gorditas, burritos, and chiles rellenos. Or use it as a topping for sopes.
MANGO LIME AGUA FRESCA
One of the virtues of Mexican gastronomy are their drinks, perfect to refresh our summer days on this hot summer.
Didi's Guacamole
This is the simplest, hottest, prettiest way to honor the avocado. The heat level can be adjusted by removing the placentas and seeds from the chiles, which, in the proportions below, add a grassy fruitiness to the mix.
Baked Bean and Cheese Burritos
One of the easiest baked dinner recipes you can make - making these bean and cheese burritos perfect for a weeknight meal. The kiddos and adults love them.
Mangonada
When the summer sun screams across Mexico’s city streets and sandy beaches, mangonadas come to the rescue. Also called chamangos, they can be made with any combination of mango sorbet, chopped fresh mango or mango purée, and may or may not be spiked, but they’ll always contain the salty, spicy and tangy flavors of Tajín and chamoy. Tajín, a chile-lime salt, is a delicious addition to sweet and savory foods alike. Its sister condiment, chamoy, is traditionally made from fermented fruit, salt, sugar and chiles. Depending on your location, you can find Tajín, chamoy and tamarind straws — their sour, chewy coating adds an extra tickle of tartness — at supermarkets or Latin American grocers; all three are available online.
Easy Spanish Chicken Breast for 1-or more
Very Simple and Fast.LOTS of flavor!
Migas Breakfast Tacos
Tortilla chips in tacos may seem like overkill, but they’re not. Set into scrambled eggs that are loaded with onions and poblanos, they soften and enrich the mix while keeping some crispiness. A slice of avocado on top — along with melted cheese — adds a nice creaminess to the mix. These tacos work well with red or green salsa, so use your favorite. While these would impress at a weekend brunch, they also come together quickly on weekday mornings, and can be wrapped in foil to be eaten out of hand.
Chipotle Chickpea Tacos
These Chipotle Chickpea Tacos are everything you want in a taco - meaty, spicy, smoky and a freaking flavor bomb! Five ingredients, ready in less than 15 minutes, and absolutely delicious.
Esquites (Mexican Street Corn Salad)
Esquites hails from Oaxaca and is a Mexican street corn salad made with corn cut off the cob, plus creamy Cotija cheese and ancho chile powder.
Mexican Flan
It's important to use whole milk, heavy cream and more yolks than whites because it's the high fat that makes this Mexican flan recipe silky smooth.
Homemade Queso Fresco in One Hour
I can’t believe you can make fresh queso fresco so easily. Why did I wait so long to try it? You can make this recipe so easily with just three ingredients.
Rosé Margaritas
This recipe makes the most refreshing rosé margaritas. They are the classic Mexican cocktail with tequila and lime combined with ultra refreshing summer wine.
Crispy Chickpea and Broccolini Tacos with Avocado Crema
Crispy chickpeas are one of my favorite snacks and I love incorporating them into my recipes. The combination of chickpeas and broccolini in tacos is nutritious, delicious and best of all, easy!