Mexican Recipes

Mexican restaurant-style fried ice cream with rock-hard ice cream balls coated in crushed cornflakes, dipped in beer batter, and flash-fried at 375°F until golden. Crisp shell, frozen center, the showstopper dessert.

A vibrant Mexican-inspired breakfast featuring creamy avocado, poached eggs, warm refried beans, and zesty salsa, served on a bed of crisp lettuce. Perfect for a quick, flavorful brunch.

Tex-Mex rice toasted in olive oil with garlic and onion, simmered in broth with cumin, and finished with diced red bell pepper. A flavorful Mexican-style side dish from scratch.

This bread can either accompany or replace the Southwestem breakfast staple of refried beans topped with cheese or wrapped in a flour tortilla.

El Paso chicken rolls pounded breasts around a cream cheese and salsa filling, then bakes them seam-side down over rice in enchilada sauce. A Tex-Mex one-dish dinner with a creamy surprise inside.

Jerk chicken fajitas with spice-rubbed chicken, mashed black beans, and sour cream in flour tortillas, topped with a fresh papaya-pineapple salsa with jicama, lime, and cilantro.

Mexican picadillo with ground beef, apples, raisins, green olives, and toasted almonds. Sweet, savory, and versatile taco filling.

Note: The sauce can be used to marinate chicken, pork, ribs, or a meaty fish such as swordfish before grilling.

Stuffed pitta breads loaded with spice-rubbed roasted lamb, herbed couscous, griddled eggplant, and black olives in a balsamic-ginger dressing. A make-ahead meal that starts with an overnight marinade.

Thick-cut cowboy steak rubbed with smoky chipotle paste, grilled over high heat, then slathered with homemade jalapeno jelly. Includes a from-scratch pepper jelly recipe.

Mashed pinto beans and brown rice rolled up in warm flour tortillas with fresh veggies and salsa. Vegan, low-fat, and ready in 20 minutes flat.

Baby Bean Burritos are bite-sized appetizer rolls stuffed with spicy refried beans, Monterey Jack, jalapeño, and cumin, wrapped in warm flour tortilla halves. Serve with sour cream and salsa for easy party snacking.

This is truly an authentic Mexican recipe as her husband was from Mexico.

Guacamole de la Mixteca: an authentic Oaxaca-region guacamole with ripe avocado, white onion, serrano chile, and cilantro. Mashed chunky in a molcajete, no lime, no fuss.

Straightforward ground beef chili with onions, tomato sauce, diced bell peppers, and chili powder thickened with cornmeal during the final 15 minutes of simmering.

Smooth pureed black bean soup served gazpacho-style with fresh vegetable garnishes. Creamy Mexican bean soup with customizable toppings like cucumber, eggs, and crispy bacon.