2,209 mexican recipes

Chicken thighs poached with cumin and oregano, rubbed with spice paste, then pan-fried until crisp. Served in a tangy onion broth with banana peppers and apple cider vinegar.

Sacramento-style black bean soup with smoked ham, New Mexico chile, chipotle peppers, cumin, and oregano. Pureed smooth and topped with homemade creme fraiche and red bell pepper.

Sweet and spicy chicken with taco-seasoned chicken breast simmered in chunky salsa and peach preserves. Five ingredients, one skillet, and dinner over rice is done before you can set the table.

Reno Red competition-style chili with coarse-ground beef, dried red chiles, cumin, oregano brewed in beer, and masa flour. No beans, all meat, pure heat.

Eggs poached in a simmering skillet of tomatoes, jalapeno, and cilantro, then topped with toasted ground pumpkin seeds. A quick Yucatan-style breakfast in 20 minutes.

Build authentic mole from dried chilis, cocoa, almonds, and warm spices. This rich, velvety sauce clings to tender chicken with layers of smoky, bitter, and sweet complexity.

Savory ground beef and pork simmered with olives, capers, raisins, and almonds in a spiced tomato sauce. A picadillo-style dish served over rice, bread, or in pita pockets.

Silky braised eggplant with chopped pork, stir-fried in a hot wok with garlic, ginger and Thai chili paste. The eggplant turns meltingly soft and drinks up a savory, dark-soy sauce.

Baked swordfish steaks in citrus barbecue sauce at high heat until flaky and tender. A simple two-ingredient recipe that works with salmon too, ready in 30 minutes.

Light chicken and avocado tacos top crisp shells with sliced chicken, lettuce, tomato, and red pepper, then drizzle with a creamy mashed avocado-yogurt dressing. Ready in 15 minutes for a healthy weeknight meal.

Raw fresh chilli chutney with mint, ginger, and lime juice. No cooking required, just chop and mix 15 minutes before serving. A fiery Indian-style condiment for serious heat lovers.

Pumpkin ravioli folds ricotta, pumpkin, and nutmeg into a tomato-tinted homemade pasta dough, then serves with warm pumpkin seed sauce. A fall dinner project with built-in wow factor.

Thai chicken coconut soup simmers bone-in chicken in lemongrass and galangal-infused coconut milk, finished with lime, fish sauce, cilantro, and chili. A Tom Kha Gai classic ready in 30 minutes.

Stuffed jalapeno peppers with a creamy filling of cream cheese, boiled eggs, mayonnaise, onion, and garlic salt. A no-cook, chilled appetizer with tangy heat in every bite.

Apple-cheese soup blends tart Granny Smith apples, sharp aged cheddar, and a splash of port into a silky strained bowl finished with crisp bacon. A savory-sweet starter with real depth.

Low-fat asparagus guacamole made with pureed cooked asparagus and yogurt instead of avocado. Same guacamole seasonings - cumin, cayenne, garlic, tomato - a fraction of the fat.