518 mexican recipes

Spagetti sauce with a twist from the Sizzlin' Mexican, this sauce includes beef, black beans and corn!

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

Homemade ranchero sauce with Roma tomatoes, red bell pepper, onion, and garlic simmered in chicken broth. A chunky, mild Mexican tomato sauce for huevos rancheros and more.

Start a fiesta with these delicious cookies made of pecans and ground cinnamon.

Layered bean dip with refried beans, taco-seasoned ground beef, shredded lettuce, chunky salsa, and melted cheddar. A crowd-pleasing party appetizer served with tortilla chips.

Mexican mocha balls: shortbread-style chocolate-coffee cookies with chopped walnuts and maraschino cherries, rolled in extra-fine sugar. Perfect for the holiday cookie tray.

A succulent dish made with savory pork, chopped onions and juicy tomatoes.

Inherited from Spain, this codfish dish is a favorite of the Mexicans.

No-bake cheesecake set with gelatin and built into a graham cracker crust. Light, creamy, and dependable with a 2-hour chill time. Easy dessert with endless flavor variations.

A smoky-sweet blender sauce made from tamarind paste, chipotle peppers in adobo, brown sugar, garlic, and lime. Drizzle it on grilled shrimp, tacos, wings, or anything that needs a kick.

High roller sandwich pinwheels made with flour tortillas, cream cheese, roast beef, ham, turkey, and Monterey Jack. No-cook party appetizers sliced into bite-sized rolls.

Mexican polvorones, crumbly cinnamon shortbread cookies coated in a chocolate-cinnamon sugar. Baked low and slow for a melt-in-your-mouth traditional Mexican cookie.

Mexican limeade made with fresh-squeezed lime juice and homemade simple syrup. Tart, sweet, and ice-cold, this agua de limon is a refreshing summer staple.

A quick but scrumptious recipe that uses ground beef, sweet bell peppers and a bit of chili powder.

One of my favorite Mexican dishes, so many delicious flavors and great textures.

This, too, is a Portuguese recipe from the Algarve.