Mexican recipe collection
2,161 Mexican recipes
Mexican cookery, strongly influenced by other Central American countries, combines ancient Indian traditions with the influence of Spanish colonits.
The cuisine of local population relied upon braising and steaming in a tightly covered pan with little liquid. This explains the great diversity of ragouts and sauces, also served with boiled or roast dishes.
Nuevo frijoles puts a briny Mediterranean spin on Mexican pinto beans, simmered with green and black olives, pimentos, cumin and oregano. A vegan, big-flavored bean side with a twist.
Oaxacan black mole simmered with charred pasilla chiles, Mexican chocolate, toasted nuts, and fried tortillas. The iconic sauce of saints and celebrations, spooned over poached chicken.
Seared chicken breast with Mexican ancho mole-orange sauce served alongside okra rice with wild rice, almonds, and cilantro-yogurt finish. Layered weeknight dinner.
Orange carne asada is grilled sirloin marinated in orange juice, lime, and cider vinegar with oregano, then topped with orange slices that char on the grill for a smoky-citrus crust.
Orange jicama salad over butter lettuce with red onion, fresh cilantro, and a bright orange juice and white wine vinegar dressing. A crisp, no-cook Mexican side that comes together in 25 minutes.
Paltas rellenas, a Peruvian stuffed avocado dish filled with spiced mashed potato, topped with prawns and black olives, served alongside corn on the cob. A colorful, satisfying meal.
Pan seared red snapper on corn chili with grapefruit: crisp-seared snapper fillets over a sweet-spicy corn chili, brightened with lime and cilantro. Restaurant-style seafood dinner.
Fresh papaya salsa with diced tomato, cucumber, scallion, jalapeño, and cilantro brightened with lime juice. No cooking, just chop and chill.
Fresh papaya salsa with red chili, mint, lime juice, and red bell pepper. A tropical, no-cook salsa with sweet heat. Pairs with grilled fish, tacos, and chips.
Roasted tomato and red chile arrabiata sauce with New Mexico chile, garlic, oregano, and cilantro over pasta. A Southwestern twist on Italian arrabiata with fire-roasted depth.
Tired of the same old pasta for dinner? Try this dish that has a seafood side to it.
Pepper Jack stuffed burgers hide molten jalapeno pepper cheese inside grilled beef patties. The juiciest backyard burger trick, ready in 25 minutes for cookouts and game day.
Mexican-style cold baked fish topped with chunky guacamole, tomatoes, onion, and chili. Pescado Frio is a make-ahead summer main, served chilled with bright avocado dressing.
Pheasant braised until tender in a Mexican-style almond red sauce, where ground almonds thicken a rich, nutty, mildly spiced sauce. A rustic game-bird dish that works just as well with chicken.
Picante potato salad with corn, red bell pepper, and scallions in a cumin-spiked vinaigrette. A mayo-free Mexican-style side dish served cold with fresh cilantro.
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