Mexican Recipes

Mexican-style rabbit braised in a chili-infused, peanut-thickened sauce warmed with cumin, clove, and nutmeg. A rustic, mole-adjacent dish where peanut butter lends body and depth. Works with chicken too.

Chiles rellenos con queso stuffs roasted green chiles with Monterey Jack, dips them in fluffy egg batter, and fries to golden puffs. Topped with a spiced cinnamon-clove tomato sauce.

Mexican flag cookies bake a coconut-extract sheet cookie cut into 3x4 rectangles, then decorate with green, white, and red icing stripes plus a chocolate eagle. Cinco de Mayo party favorite.

Sonoran-style fry bread with ground toasted cumin and black pepper kneaded right into the dough. Puffy, golden, and crispy on the outside with a soft, pillowy center.

Fudgy chocolate roll-out cookies made with melted unsweetened chocolate and brown sugar. A rich, dark cookie dough that rolls, cuts into shapes, and bakes in under 10 minutes for a deeply chocolatey result.

Oven-braised beef stew with toasted cumin, chili powder, red wine, crushed tomatoes, pearl onions, and green olives. A Southwestern spin on classic stew with deep, earthy warmth in every spoonful.

Traditional Sicilian cannoli with wine-spiked fried shells and a chilled ricotta filling scented with cinnamon, vanilla, and candied citrus peel. Topped with glace cherries and powdered sugar.

Start a fiesta in your kitchen with this scrumptious dish that's easy to make and enjoy!

A spicy but scrumptious casserole made with green chili peppers, old cheddar cheese and succulent ground beef.

Classic shortbread cookies packed with ground nuts and rolled in powdered sugar while warm. This cherished family recipe makes 60 tender cookies perfect for gifting or holiday parties.

Mexican wedding cakes: buttery five-ingredient shortbread-style cookies rolled in powdered sugar while hot. Melt-in-your-mouth tradition for weddings, holidays, and gifting.

Moyettes are Mexican cinnamon sugar sweet bread rolls with anise flavor, brushed in melted butter and crusted in cinnamon sugar. A traditional pan dulce recipe.

Natilla creme, a traditional Latin American egg custard made with scalded milk, flour, and folded egg whites. Topped with nutmeg or served chilled over guava slices.

New Mexican chili with cubed round steak, garlic, and pure chili powder simmered in a simple broth. No beans, no tomatoes, just beef and red chile the way they make it in New Mexico.

Homemade red enchilada sauce from whole dried chile pods, garlic, oregano, and cumin, thickened with a bacon drippings roux. Rich, smoky, and leagues ahead of anything from a can.

Pan-fried chicken breasts with colorful bell peppers in a quick pan sauce. This 40-minute Mexican-inspired dinner delivers restaurant-quality results from everyday ingredients.