2,209 mexican recipes

Layered rice and sour cream casserole with green chiles, Monterey Jack strips, and melted cheddar on top. A creamy, cheesy vegetarian Mexican-inspired side dish.

Pickled peppers or chilies in vinegar brine, with optional olive oil top layer. Versatile pantry preserve for sandwiches, charcuterie, or stir-frys.

Tomatillo guacamole made with cooked tomatillos, mashed avocado, jalapeno, and lemon juice. A tangy Mexican dip with bright, citrusy flavor that's ready in 20 minutes.

Steamed corn pones are simple masa dough logs wrapped in softened corn husks and steamed until tender. A rustic Mexican-Southern US sidekick to beans, chili, or stews.

From-scratch enchilada sauce made with roasted dried chiles, pasilla peppers, and a flour-thickened chicken broth base seasoned with Mexican oregano and cumin.

Huevos Mexicanos tops steamed flour tortillas with poached eggs and a fresh tomato-chile sauce made with garlic, onions, and red pepper flakes, finished with melted cheddar.

Savory chicken braised with green chiles, garlic, and beer. A quick skillet main that steams chicken breasts tender in a flavorful pan reduction. Ready in 45 minutes.

Pineapple limeade with fresh pineapple juice, lime juice, and sparkling water for a fizzy, tropical refresher. No-cook and ready to pour over ice.

Florida-style garlic soup pours boiling chicken broth over toasted French bread and crushed garlic, then poaches a whole egg right in the bowl. A quick Spanish-inspired sopa de ajo ready in 10 minutes.

Tortilla black bean soup simmers black beans with celery, onion, and red bell pepper, finished with cilantro and served over warmed corn tortillas in each bowl. A rustic Mexican classic.

Chiles rellenos sauce simmers tomato, garlic, onion and oregano into a smooth broth-based salsa for poaching stuffed chiles. The classic Mexican caldillo for ladling over rellenos.

Sopa de tortilla, the authentic Mexican tortilla soup: a tomato-onion-garlic broth infused with mint, finished with fried corn tortilla strips and cheese. Ready in 40 minutes, pantry-friendly.

This sunrise margarita looks so pretty, and the two layers of different flavors are both absolutely so good.

Follow this recipe to learn more about chilies and which ones to stay away from if you don't like spicy food.

Tex-Mex carrot soup pureed with cumin and ginger, topped with a cilantro-tomato sour cream salsa. A smooth, earthy soup with warm spice and a cool, creamy finish.

Packaged in attractive containers, these spicy nuts make delightful small gifts.