2,176 mexican recipes

Shrimp pizza wedges on whole wheat tortillas with a spicy cream cheese spread, jalapeño, cumin, and cheddar. Crispy baked appetizer bites.

Roasted tomato salsa with jalapenos, garlic, white onion, cumin, and cider vinegar. Oven-roasting concentrates the tomato flavor for a smoky, slightly chunky salsa that beats any jar.

Homemade fig bars with a jammy dried fig filling wrapped in buttery brown sugar dough. Chilled overnight for the best texture, then baked until golden.

Marinated shrimp piled into ripe avocado halves with pickled jalapeño, sweet onion, and a zippy lemon-vinegar bath. A no-fuss Mexican-inspired starter that's bright, cool, and creamy.

Polenta triangles with green chiles, roasted red peppers, corn, and sharp cheddar. Cooked polenta set in a pan, sliced into triangles. Stovetop or microwave method.

Enchilada bean bake layers corn tortillas with mashed beans simmered in red wine and spices, cottage cheese-yogurt cream, and cheddar. A lighter vegetarian Mexican casserole.

Turkey enchiladas with sour cream and cheddar in corn tortillas, topped with a homemade green chile and tomato sauce. A great way to use leftover turkey.

Fiery salsa: fresh pico de gallo with ten jalapenos, tomatoes, onion, cilantro, lime, and lemon. Made ahead and chilled overnight for the bold heat to develop fully.

Mild blender salsa with tomatoes, banana peppers, cilantro, onion, and garlic. No heat, no cooking, no fuss. Just blend and serve.

Orange jicama salad over butter lettuce with red onion, fresh cilantro, and a bright orange juice and white wine vinegar dressing. A crisp, no-cook Mexican side that comes together in 25 minutes.

Spicy chicken green chili with tomatillos, fresh green chiles, ground red chile, oregano, and cumin. A Southwestern-style chili simmered 3-4 hours for deep, layered heat.

Low-fat chicken fajitas with five peppers: red, yellow, green bell peppers plus jalapeno and black pepper. Lime and cumin marinated, served in whole wheat tortillas.

Bean chili built from scratch with toasted cumin and oregano, ground dried ancho or negro chilies, smoky chipotle, and a splash of red wine for depth. A meatless chili with serious heat and layered spice.

Shrimp fajitas marinated in soy sauce, lime juice, and cilantro, then sauteed with red and green bell peppers. Wrapped in warm flour tortillas with tomatillo salsa.

Let's have a cup of blue margaritas to give it a change, the bright color and refreshing taste will definitely want you to ask for second cup.

Cocada imperial: a silky Brazilian coconut custard pudding made with fresh coconut, homemade reduced milk, and egg yolks. A beloved tropical dessert from Portuguese colonial kitchens.