Mexican food isn’t just tacos and enchiladas (though we can’t seem to get enough of either!) — it’s also crisp tostadas, comforting posole, creamy moles, rich desserts like tres leches cake and so much more. We’ve rounded up our favorite recipes to bring a taste of Mexico’s vibrant, flavorful cuisine to your table.
Starters, Soups and Salsas
Grilled Mexican Street Corn
In a nod to the elotes served by street vendors in Mexico, sweet corn is grilled until smoky and charred, then finished with crumbled cotija, cayenne and a squeeze of fresh lime juice.
Pico de Gallo (Fresh Salsa)
Salsa has lots of advantages. It seems indulgent, but it’s actually a wholesome choice, fat free and loaded with flavor and vegetables. It’s versatile because you can make it hotter with more peppers or make it sweeter with fruit. And it’s easy!
Perfect Guacamole
What’s your guac style? Whether you’re in the mood for a classic guac or you want to switch things up because you’re feeling fancy (lobster, anyone?), we’ve got the variation for you.
Easy Chicken Posole
This big pot of soulful Mexican-style soup can be prepared start to finish in about an hour. It’s ideal for feeding a crowd or cooking ahead for the week. Have thinly sliced radishes, shaved green cabbage, fresh cilantro and diced avocado on hand for garnishing.
Mexican Chicken Soup
Here’s a soup that can be put together quickly and offers comforting, warm and spicy flavors. Serve family-style in a large pot and arrange the garnishes around the table in colorful bowls for everyone to dress up their soup. Don’t forget the crispy tortilla strips.
Tacos, Tostadas, Tortas and Tamales
Grilled Fish Tacos with Chipotle Ranch
Don’t have a grill? You can broil the fish instead. Feel free to add your own favorite toppings and serve with black beans and rice.
Grilled Veggie Tostadas with Fresh Salsa
Grilling summer vegetables gives them a smoky sophistication we don’t often associate with zucchini and yellow squash. Pile the veggies on top of crisp whole wheat tortillas for an easy seasonal feast.
Black Bean Tostadas with Pickled Veggies
Make a small batch of quick-pickled vegetables for these tasty tostadas. If you don’t have white wine vinegar, use cider or red wine vinegar instead.
Skillet Skirt Steak Fajitas with Jicama Salsa
Sweet, crisp jicama makes a terrific fresh salsa for sizzling hot skirt steak and vegetables. Other good accompaniments to this classic Texas meal include guacamole or sliced avocado and sour cream.
Get the recipe: Skillet Skirt Steak Fajitas with Jicama Salsa
Flat Iron Tortas
These Mexican-style grilled steak sandwiches are a great weeknight or cookout party option. Flat iron is a super flavorful cut from the shoulder. It’s quite lean, so cook it no further than medium-rare to ensure that it’s tender and juicy.
Green Chile Chicken Tamales
Spiked with mild green chiles and tangy tomatillos, the braised chicken filling for these tamales is irresistible. For spicy results, use canned hot chiles in lieu of mild, or add a finely chopped jalapeño or two to the chicken while cooking.
Migas with Spinach and Corn
The only requirement for migas is eggs and tortillas. After that, you can add any mix of seasonal vegetables that appeals to you. This version is packed with baby spinach and fresh sweet corn.
Chile Rellenos
This version of chile rellenos is baked instead of fried and maintains a fluffy batter-like coating. Shredded pear, an unorthodox addition to the filling, adds a touch of sweetness.
Layered Vegetable Enchiladas
This recipe easily doubles to serve a crowd. Better yet, it reheats perfectly in the oven, so you won’t be disappointed if you happen to have leftovers on hand.
Sweet Potato and Black Bean Enchiladas
Soft, creamy and a little bit spicy, this gluten-free recipe is sure to dazzle. For company, nestle your enchiladas into individual gratin dishes for an elevated presentation.
Easy Carnitas with Beer and Pepper Jelly
Carnitas’ traditional two-part cooking process (braising and then browning the pork) results in an incredibly tender texture and rich, meaty flavor. In this recipe, the pork is cooked in beer and then the shredded meat is tossed in a spicy-sweet pepper jelly.
Pumpkin Seed Mole with Chicken
Roasted pumpkin seeds thicken this tomatillo-based mole sauce. Serve with a side of rice for soaking up the flavorful sauce. Shred any leftover chicken and serve in warm corn tortillas with sauce spooned on top.
Baked Mexican Brown Rice
This staple rice dish is a great recipe to have in your back pocket. Serve with beans, warm tortillas and your favorite salsa.
More Inspiration:
Chicken Quesadillas with Cilantro
Chilaquiles
Huevos Rancheros
Tomatillo Mole with Chicken and Vegetables
Classic Mole Chicken
Desserts and Drinks
Mexican-Style Tea Cookies
Everyone loves these tender, crumbly cookies, especially served with hot coffee or tea. Perfect for any special occasion. Add to your holiday cookie plate and wait for rave reviews.
Tres Leches Cake
This rich and spongy Latin American celebration cake is called tres leches, referring to the three different kinds of milk it includes. Serve with slices of mango or pineapple.
Creamy Banana and Brown Sugar Pops
These rich and creamy four-ingredient freezer pops have a thick swirl of cinnamon-spiked brown sugar that makes this simple dessert a staple any time of year.
Brown Rice Horchata with Cinnamon and Orange
Brown rice delivers a deeper, nuttier flavor than traditional white rice, while cinnamon and orange add a delicious perfume to this creamy drink. Feel free to swap honey or agave nectar for the sugar. For an even richer texture, finish the horchata with almondmilk instead of water.
Get the recipe: Brown Rice Horchata with Cinnamon and Orange
Mexican-Style Hot Chocolate
As a tribute to the origins of chocolate, this creamy and spicy hot cocoa is perfect for cozy nights.
