Mexican Recipes

Tortilla hot dog wraps a cooked frank in a flour tortilla with mustard. A kid's lunchbox swap for buns, ready in 10 minutes and easier to pack without going soggy.

Chocolate mousse with just 4 ingredients: semi-sweet and bittersweet chocolate folded into almond-scented whipped cream. Served in wine glasses, chilled one hour. Simple, rich, and no eggs required.

Mole Castellano: a Spanish-style Mexican mole with four nuts, ancho chiles, and sesame seeds, simmered with turkey. A classic colonial-era mole without chocolate.

Grilled south of the border steak is a zesty Tex-Mex cookout: scored round steak in a ketchup-Worcestershire-hot sauce marinade, grilled and sliced, served with cheesy refried beans, chilis and chips.

Mexican garlic soup with 10 cloves of garlic sauteed in butter, simmered in stock, and topped with a poached egg, asadero cheese, and parsley. Rustic, warming, and ready in 25 minutes.

Vegan red lentil lasagna loaded with broccoli, mushrooms, zucchini, and corn in a tomato-herb sauce, topped with a dairy-free nutritional yeast cheese sauce.

Mexican cornbread baked in a cast iron skillet with jalapeños, sharp cheese layered through the middle and on top, creamed corn, and red bell pepper.

Sopa de albondigas (Mexican meatball soup) simmers tender beef and pork meatballs with raw rice in a tomato-spiked beef broth. Fresh mint leaves brighten every spoonful of this traditional one-pot comfort soup.

Homemade picante sauce simmered with canned whole tomatoes, fresh jalapenos, onion, and apple cider vinegar. Adjust the heat by adding more peppers. Serve chilled with chips.

Mexican chocolate sauce made with unsweetened chocolate, Kahlua coffee liqueur, cream, butter, and corn syrup. Rich, pourable, and keeps in the fridge for up to three months.

French bread Mexi-melt tops a split loaf with seasoned taco beef, sliced onion, tomato, and melted American cheese, baked open-faced. A weeknight crowd-feeder ready in 40 minutes.

Southwest ham and cheese quesadillas pan-fry crisp tortillas around melty cheddar and smoked ham. A 4-ingredient handheld dinner ready in 10 minutes, kid-approved and adult-friendly.

Classic Yucatecan sopa de lima with chicken simmered in lime-scented broth colored by annatto seeds, with tomatoes, oregano, and a hint of grapefruit. Topped with crispy tortilla strips.

Traditional Mexican budin de elote: corn pureed with milk, folded into creamy butter and eggs, baked low and slow until golden and set. Simple, rich, and deeply corny.

Mexican chicken casserole with flour tortillas, cheddar cheese, tomatoes, and cream soups baked until bubbly. A Tex-Mex comfort food bake with homemade fried chicken.

Cold-smoked grilled pompano with a smoked tomato and aged balsamic vinaigrette. A two-stage technique that builds deep smoke and char on a rich Gulf Coast game fish.