376 mexican recipes

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.

Yeast dough pinwheels filled with fruit preserves, shaped into a windmill pattern, and baked until golden. A European-style pastry with a soft, brioche-like dough and a jewel of jam in the center.

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

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.

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.

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.

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

Tastes delicious when filled with very lean beef cooked with a little green pepper, lean shredded cheese, shredded lettuce, tomato, and a good shot of hot sauce. Of course a nice Mexican beer with it makes it extra good.

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

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

Fresh salsa with diced tomatoes, three jalapenos, green bell pepper, red onion, cilantro, and lime juice. No cooking required, just chop and mix for a bright, spicy salsa in 15 minutes.

Sparkling pineapple limeade with pineapple juice, fresh lime juice, sugar, and chilled sparkling water. A refreshing Mexican-inspired summer drink ready in minutes, served over ice.

Homemade red chili sauce from dried red chili pods, garlic, and salt. Just three ingredients blended smooth for enchiladas, tamales, burritos, and any Mexican dish that needs real chile flavor.

Fresh salsa cruda (pico de gallo) with raw tomatoes, onion, jalapenos, lime juice, and cilantro. No cooking required. Pulse in a food processor or chop by hand for chunky or smooth salsa.

Chilled cucumber dill soup blended smooth with soy milk for a creamy, dairy-free summer soup. A light vegan cucumber soup with garlic and fresh dill served cold.

Grilled corn with spicy butters tucks compound butter right into the husks before grilling. The butter melts into every kernel as the corn roasts, saturating it with flavor no drizzle could match.