2,176 mexican recipes

Crispy baked tortilla baskets shaped in a brioche pan. Just oil and a flour tortilla, baked golden at high heat for a crunchy edible bowl for salads and fillings.

Frijoles de la olla are Mexican pot beans cooked from dried pintos with just water and salt. Partially mashed for a thick, creamy sauce and served with warm flour tortillas and salsa.

Southwest green rice cooked in pureed roasted poblano peppers and chicken broth. A Mexican-inspired arroz verde side dish with smoky pepper flavor.

Try something new for lunch with this quick and delicious dish your kids will enjoy down to the last bite!

Mexican mocha made with milk, evaporated milk, chocolate syrup, and instant coffee. A creamy cinnamon-spiced hot chocolate coffee drink heated in the microwave.

Veggie chili with chunky bell peppers, jalapenos, kidney beans, and Roma tomatoes simmered with chili powder and cumin. A hearty meatless chili topped with Monterey Jack and served with cornbread.

Grilled chicken with oregano poaches in garlicky broth, then gets coated in a rustic oregano paste and finished over live fire. A two-step Mexican-style technique for juicy, deeply flavored chicken.

Pumpkin seed sauce (pipian) blended with chicken broth, green chiles, garlic, and whipping cream for a rich Mexican-style sauce for chicken or vegetables.

Mexican style pizza trades marinara for a chili-spiked bean sauce, piled on homemade yeast crust with mozzarella and cheddar. Half pizza, half nachos, all flavor.

Mexican shrimp in chipotle sauce with broiled tomatoes, white wine, and lime-marinated shrimp. Smoky-spicy seafood main from the kitchens of central Mexico.

Mexican wedding cakes are always a holiday favorite but this recipe takes it up a notch or two, writes Mary Wilhelm of Sparta.

An old-fashioned Mexican beef chili: diced beef braised with garlic, cumin and oregano in a smooth purée of dried chiles, served with a border of fried refried beans. Real chiles, real depth.

So flavorful. Loved the topping varieties, and they went deliciously well with the soup. Will recommend this recipe.

Sopa de Aguacate is a traditional Mexican avocado soup with mashed avocados stirred into a tomato-onion stock and finished with cream. Served with crispy fried tortilla croutons.

Mexican chocolate cake with 12 ounces of melted semi-sweet chocolate, ground almonds, Kahlua, and mayonnaise for moisture. Beaten egg whites give it a light, almost flourless texture.

Nuevo frijoles puts a briny Mediterranean spin on Mexican pinto beans, simmered with green and black olives, pimentos, cumin and oregano. A vegan, big-flavored bean side with a twist.