Mexican Recipes
487 recipes found
Mark Bittman's Tomatillo Salsa
Wild Mushroom Quesadillas
You don't have to use wild mushrooms, of course, but if you can get chanterelles — oh man. It takes a bit of time at the stove, but when the quesadilla is done, you have a great handheld food that is, among other things, very kid friendly.
Sangrita
Migas With Tortillas and Beans
This recipe, brought to The Times in 2004 by Karen Olsson as part of a collection of regional recipes published in The New York Times Magazine, comes from Juan in a Million, in East Austin. To best appreciate this Tex-Mex favorite, she writes, “the procedure is as follows: Smear the tortilla with a spoonful of the beans, pile on the migas, followed by a dollop of salsa, and tell your cardiologist to kiss your widening behind.” Follow her advice, or don’t. But do garnish it with a bright salsa fresca or pico de gallo, and enjoy.
Huevos Rancheros in Tortilla Cups
Green Chicken Enchiladas
You could poach chicken breasts for these enchiladas, as Amanda Hesser did when she first published this recipe in The Times in 2002, or you could use store-bought rotisserie chicken. After reading several comments from readers who felt the sauce needed to be doubled, we retested the recipe and agreed. We've updated the amounts accordingly.
Guacamole
This guacamole, adapted from Josefina Howard, the chef at the original Rosa Mexicano restaurant in Manhattan is dead simple. It'a also easily scaled to serve a crowd, which is good, because you'll need a lot of it — even if you're the only one partaking.
Wild Mushroom and Squash Blossom Soup
Craig Claiborne's Salsa
Pepper Salsa
Grilled Swordfish With Tomatillo Sauce
Red Snapper With Hazelnut Peppers
Quinoa Mexican Style
Sauteed Shrimp In Ancho Chili Sauce
Quick Salsa
Craig Claiborne's Guacamole
Slow Cooker Chipotle-Honey Chicken Tacos
These may be the easiest tacos you ever make, but you’d never know it. The recipe hinges on just two ingredients: canned chipotles and honey, which slowly caramelize together for a glossy and incredibly tasty sauce. You may hesitate because there's so little liquid in the slow cooker with the chicken, but don't worry. That's how it's supposed to be. It allows the sauce to get a little sticky, which is exactly what you want. (Get the pressure cooker version of this recipe here.)
Palmitos Aguachile Verde (Chile-Lime Hearts of Palm)
If you love acid and heat, this is the dish for you. Aguachile, which is a Sinaloa-style ceviche, is made here with serrano chiles and an abundance of lime juice. That combination works perfectly with delicate palmitos, hearts of palm, that have a just-right balance in texture between creaminess and firmness. Pick up the nori sheets in the snack aisle to add just a bit of saltiness that replicates the briny ocean flavors of seafood-based aguachiles. Serve in a bowl with a generous side of tostadas or tortilla chips — and don’t forget the micheladas. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Pressure Cooker Chipotle Chicken Pozole
A pressure cooker is the perfect tool for making a quick pozole that tastes like it has simmered for a long time. Traditional red pozole usually requires toasting and puréeing dried chiles for a flavorful broth, but this one relies on canned chipotles for smoky complexity. Chipotles can be fiery, so feel free to use fewer peppers if you’re concerned about the heat, but don’t skimp on the adobo sauce: It’s milder than the peppers and is packed with loads of smoky, garlicky flavor. Serve the soup in bowls with plenty of crumbled cheese, diced avocado and crushed chips, for topping. The slow-cooker version of this dish uses bone-in, skin-on chicken thighs, carrots and celery, is available here.
The Original Nachos
The first nachos were said to have been invented in Piedras Negras, Mexico, in 1940, with just three ingredients. As the story goes, a group of women walked into the Victory Club in Piedras outside business hours. Aiming to please, Ignacio Anaya, the maître d’hôtel known as Nacho, ran to the kitchen and made a quick appetizer with ingredients he found. Today’s nachos know no end to their variations: They can have a number of seasoned layers, like these bricklayer-style nachos, or these vegetarian bean nachos, or simply be topped with cheese sauce, like those sold at concession stands. But the simplicity of its original, with its barely salted chips, nutty melted cheese and briny pickled jalapeños, is sure to charm true fans.
Tacos Dorados de Papa (Potato Tacos)
Everyone loves crispy potato tacos. Throughout Mexico, there are a variety of recipes with different ingredients, preparation styles and garnishes that make this dish unique in each household. In this version, cooked potatoes are seasoned with tomato, onion and garlic for an extra flavor, then topped with sour cream and cabbage coated in lemon juice for the perfect balance of creaminess and crunch. You could also pair the potatoes with cooked soyrizo for an even more memorable plant-based meal — make these your own with the fillings and garnishes you have on hand. Boil the potatoes ahead of time and store them in the fridge for up to a week until ready to use to make this an even quicker weeknight meal.
Watermelon Margarita
Mixing cocktails may seem intimidating, but it’s actually quite intuitive once you understand how to balance the alcohol, sweetness and acidity. In “3-Ingredient Cocktails” (Ten Speed Press, 2017), Robert Simonson presents the formula for a perfect margarita: 1½ ounces tequila, 1 ounce Cointreau and 3/4 ounce lime juice, shaken and served. Even easier to memorize, this version uses 6 ounces fresh watermelon juice — a sweet but subtle nod to summer — and 2 ounces each tequila, Cointreau and lime juice. Be sure to taste and add more watermelon juice if your margarita is too boozy, and extra lime juice or even a pinch of salt if it’s too sweet.
Mexican Martini
Originally the Mexican Martini was just a large margarita in Austin, Tex. But the presentation calls for the margarita to be served in a martini glass, with olives on a spear. Because it is about twice as large as a regular drink, customers are usually given the cocktail shaker and invited to pour it themselves.
