Mexican Recipes

Had this cake in a recent pot-lock, and it was so good. The cake was so moist, and the chili powder worked like a charm with chocolate. I'm glad that I got the recipe, now I can make this delicious cake whenever I feel like to.

Creamy Mexican corn soup pureed smooth, seasoned with cumin and green chilies, enriched with melted pepper jack cheese. Served over chicken and tomatoes with crispy fried tortilla squares.

A robust beef and pork chili from legendary chef Pierre Franey with coarse-ground meat, kidney beans, chile caribe, and a rich tomato-beef broth. Ready in 40 minutes.

Green chili tamale pie layers seasoned ground beef and green chiles under a cheddar cornmeal crust that bakes up golden and crusty. Tex-Mex casserole comfort, all in one dish.

Cafe de olla is the traditional Mexican spiced coffee simmered with cinnamon sticks, cloves, and brown sugar for a fragrant, gently sweet brew. Often finished with a strip of orange zest.

Amaretto-spiked cream cheese sauce spooned over fresh berries. No-bake dessert that's creamy, tangy, and boozy in just 10 minutes.

Mexican-style meatloaf with taco seasoning, green chiles, and cheddar cheese, topped with a fresh tomato-salsa topping. Serve with Mexican rice for a Tex-Mex twist.

This dessert is a favorite on the menus at many Houston, Mexican and South American restaurants.

The famous Hotel Bel Air tortilla soup. Fried tortillas blended with tomatoes, garlic, onions, cumin and jalapeño into a velvety pureed soup with classic taqueria garnishes.

Mexican brown rice with green chiles, tomatoes, mushrooms, cumin, and chili powder. Oil-free, vegan, and ready in 30 minutes using pre-cooked rice.

Brighten up your dinner parties with this delicious dip that goes well with tortilla chips, crackers and even vegetables!

Assemble this delicious and refreshing taco salad layer by layer, which makes the salad looks so appealing. Just before serving, gently toss everything together, then serve and enjoy.

Tostadas always make a nice alternative to a salad. Love the crunch, I used beef that was cooked with some taco seasoning instead of chicken.

Spicy succulent strips of chicken, onion and peppers mixed with sweetcorn, rice and cheese served in a warm tortilla. A great sharing dish – help yourself to a couple of enchiladas and eat with a fresh green salad, scatter with the rest of the grated cheese.

This soup came out so tasty and flavorful. The pan-fried tortilla strips added some nice crunch, and I also served the soup with some sour cream, Monterey Jack cheese, cilantro and scallions. It was an easy, light yet tasty soup.

This is a simplified and improved one-skillet version of a perfectly balanced, easy to make Mexican classic, Huevos Rancheros.