Authentic Mexican food is more than tacos and salsa. Here are our favorite Mexican recipes—including elote, posole and enchiladas.
45 Recipes for Authentic Mexican Food
Updated Sep. 29, 2024
1
/
45
Pozole
Total Time: 1 hour, 20 minutesMain Ingredients: Hominy, dried chiles, pork, onion, garlic, chicken broth
Level: Beginner
Traditionally, there are three kinds of pozole: red, green and white. This red pozole calls for either guajillo or pasilla chiles, but you can use both since they complement each other well.
“This spicy stew-like soup is traditionally served in New Mexico at holiday time to celebrate life’s blessings, but pozole is good any time of year.” —Taste of Home Test Kitchen
2
/
45
Mexican Street Corn
Total Time: 40 minutes + soakingMain Ingredients: Corn, sour cream, mayonnaise, lime, garlic, Cotija cheese, chili powder
Level: Beginner
Corn—either on the cob or in a cup—is one of the most popular street foods in Mexico. Soaking the corn in water before grilling ensures that the kernels remain juicy and plump as they cook.
“Elote, otherwise known as Mexican street corn, is grilled, covered in mayo, and then sprinkled with chili powder, Cotija and cilantro. A squeeze of lime juice is the perfect finishing touch.” —James Schend, Dairy Freed
3
/
45
Chicken Street Tacos with Corn-Jicama Salsa
Total Time: 45 minutesMain Ingredients: Chicken, flour tortillas, corn, jicama, black beans, lime
Level: Advanced
This recipe has a Mexi-Cali vibe and goes perfectly with a zesty michelada. If you want a more flavorful cut of meat, consider using chicken thigh instead of breast.
“Here’s a light, speedy meal you can enjoy anytime. Preparation is so simple—there’s nothing to it. These chicken street tacos are quite tasty, and adding jicama to the salsa boosts the nutritional value. Win-win!” —Recipe contributor Priscilla Gilbert, Indian Harbour Beach, Florida
4
/
45
Easy Chicken Enchiladas
Total Time: 45 minutesMain Ingredients: Chicken, tortillas, enchilada sauce, cream cheese, salsa, beans, Mexican cheese blend
Level: Beginner
Enchiladas should be nothing if not saucy and gooey. If you want to experiment with making this dish from scratch, I suggest using this enchilada sauce recipe and fortifying it with dried chiles.
“This chicken enchiladas recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chiles to suit your taste.” —Recipe contributor Kristi Black, Harrison Township, Michigan
5
/
45
Baked Chicken Chalupas
Total Time: 35 minutesMain Ingredients: Chicken, tomatoes with green chiles, cabbage, corn tortillas, mozzarella
Level: Beginner
Normally, the tortilla in a chalupa is lightly fried in lard or oil, but this recipe is baked for a lighter option. If you want an extra kick, try adding curtido, or pickled cabbage, to the finished chalupa.
“I wanted an easy alternative to deep-fried chalupas, so I bake them with filling on top.” —Recipe contributor Magdalena Flores, Abilene, Texas
6
/
45
Sopes
Total Time: 50 minutesMain Ingredients: Cooked chicken, masa harina, salsa, refried beans
Level: Beginner
Sopes have a slightly curled edge, which makes them perfect for holding toppings. For an extra crispy crust, finish cooking your sopes in a thin layer of oil with a pinch of cornmeal.
“Sopes are a common Mexican street food, often eaten as snacks. Each cup is typically topped with refried beans, meat, and cheese—but they’re endlessly customizable. Experiment with toppings to see what variation of this sopes recipe is your favorite.” —Taste of Home Test Kitchen
7
/
45
Slow-Cooker Chicken Tortilla Soup
Total Time: 4 hours, 10 minutesMain Ingredients: Chicken, chicken broth, black beans, tomatoes, frozen corn
Level: Beginner
I’ve had variations of this soup in Mexico that included chicharrones, and I highly recommend you try the fried addition. If you don’t have a slow cooker, cook this soup on the stove for 25 minutes.
“Don’t be shy about loading up the spices and shredded chicken into your slow cooker. Chicken tortilla soup tastes amazing as leftovers the next day. Your family will thank you for this one!” —Recipe contributor Karen Kelly, Germantown, Maryland
You might also enjoy these Mexican crockpot recipes.Â
8
/
45
Easy Shrimp Tacos
Total Time: 25 minutesMain Ingredients: Shrimp, Greek yogurt, lemon, lime, green peppers, green chiles, red onion, garlic, corn tortillas, lettuce
Level: Beginner
Shrimp is a great protein because its mild flavor lets you get creative with toppings. Add guac, slaw or even blue cheese dressing if you’d like.
“I love preparing these easy shrimp tacos. Hatch chiles are a staple ingredient in my home state of Texas, and this was the very first recipe that I conquered with them. Mix and match your favorite toppings—salsa and avocado would be perfect additions.” —Recipe contributor Deborah Jamison, Austin, Texas
9
/
45
Mexican Street Corn Salad (Esquites)
Total Time: 20 minutesMain Ingredients: Corn, mayonnaise, Cotija cheese, jalapeno, cilantro, lime, garlic
Level: Beginner
Esquites (pronounced ehskeet-ays) are the same as elotes, but placed in a bowl. This dish can be enjoyed as a side for any cookout or as a relish for a protein, like fish tacos.
“Toasting the corn adds a nutty, almost popcorn flavor to this popular Mexican street dish. Cilantro, green onions and jalapeno add pops fo green to the creamy deep yellow salad.” —Taste of Home Test Kitchen
10
/
45
Easy Guacamole
Total Time: 10 minutesMain Ingredients: Avocado, lime, tomatoes, onion, cilantro, jalapeno, garlic
Level: Beginner
Guacamole can get as complicated as you want, but at its core, it’s simply mashed avocado and a few other ingredients. Although not authentic, one of my favorite variations is bacon guacamole with cotija!
“Juicy tomatoes, spicy jalapeno pepper, tangy red onion and the refreshing juice from limes are mashed with creamy avocados to make a traditional and versatile guacamole dip. Put it on tacos and nachos, or pair it with plain ol’ chips for an added flavor of richness.” —Taste of Home Test Kitchen
11
/
45
Refried Bean Tostadas
Total Time: 30 minutesMain Ingredients: Refried beans, flour tortillas, mixed vegetables, avocado, cheese
Level: Beginner
This fiberful recipe is great for an after-school snack or appetizer. Beans last in the freezer for about one month, so you can prepare them in batches and whip this up even faster.
“For a change of pace, you can substitute purchased tostada shells for tortillas or add more lettuce and use taco salad shells.” —Taste of Home Test Kitchen
12
/
45
Salsa Roja
Total Time: 15 minutesMain Ingredients: Tomatoes, chiles, onion, lime juice, banana peppers, jalapeno, cumin, cilantro
Level: Beginner
This recipe is for a classic salsa, aka salsa roja, just like you’d get at your local Mexican restaurant. I like to grill or roast the tomatoes for a smoky flavor.
“With the help of my food processor, I can have fresh homemade salsa ready in just 15 minutes. The lime juice works wonders in bringing out all the flavors, and you can really taste the cilantro.” —Recipe contributor Amber Massey, Argyle, Texas
13
/
45
Pico de Gallo
Total Time: 10 minutesMain Ingredients: Tomatoes, jalapeno, onion, lime juice, cilantro
Level: Beginner
Pico de gallo literally means the beak of a rooster. It’s anyone’s guess how this recipe got its name! This is just like salsa, but it’s not blended.
“This easy pico de gallo recipe is a classic for good reason. It pairs with just about everything! My tip is to let it chill for an hour or two before serving to help the flavors blend. Also, it’s best to serve it the same day that it’s made.” —Recipe contributor Jeannie Trudell, Del Norte, Colorado
14
/
45
Carnitas Huevos Rancheros
Total Time: 7 hours, 35 minutesMain Ingredients: Pork, eggs, black beans, flour tortillas, salsa, green chiles
Level: Intermediate
Carnitas are slow-cooked pork, generally prepared with lard, herbs and, interestingly, oranges. This recipe simplifies the carnitas recipe and pairs it with ranch style eggs.
“When I was in college, I was a church counselor in Colorado and had my first taste of Mexican food. Recently, I’ve learned to make more authentic dishes, like these pork huevos rancheros. It’s one of my favorite recipes to serve for dinner with eggs.” —Recipe contributor Lonnie Hartstack, Clarinda, Iowa
15
/
45
Shrimp Tostadas with Lime-Cilantro Sauce
Total Time: 35 minutes + standingMain Ingredients: Shrimp, tostadas, avocado, sour cream, jalapeno, lime
Level: Intermediate
The difference between a taco and a tostada is that a taco shell is soft, while a tostada is crunchy and served flat. This shrimp tostada recipe is a breeze to put together, especially if you buy pre-cooked shrimp. Here’s how to choose the right shrimp for your recipes.
“I love shrimp and veggies marinated in citrus juice, also known as ceviche. This recipe starts with cooked shrimp and those same fresh ceviche flavors. Enjoy these tostadas as a make-ahead appetizer or dinner entree.” —Recipe contributor Leslie Kelley, Dorris, California
16
/
45
Chicken Tamales
Total Time: 3 hours, 15 minutes + soakingMain Ingredients: Chicken, chicken stock, masa harina, corn husks
Level: Advanced
Tamales are a labor of love, but boy, does it pay off. The traditional recipe uses lard instead of shortening, so feel free to swap it in for an extra savory flavor.
“I love making these homemade tamales. They take a little time to make but are so worth the effort. I usually make them for Christmas, but my family wants them more often, so I freeze a big batch.” —Recipe contributor Cindy Pruitt, Grove, Oklahoma
17
/
45
Fiesta Chicken Burritos
Total Time: 4 hours, 45 minutesMain Ingredients: Chicken, corn, black beans, tomatoes, seasoning, cream cheese, flour tortillas
Level: Intermediate
Burritos are popular in the north of Mexico, where flour tortillas and carne asada reign supreme. If you want, you can vary the recipe by adding strips of poblano pepper to the pot.
“Looking for some heat with supper but still want a cool kitchen? Try these fiesta chicken burritos! This is a simple recipe to double if you’re catering to a crowd.” —Recipe contributor Margaret Latta, Paducah, Kentucky
18
/
45
Chicken Flautas
Total Time: 22 minutesMain Ingredients: Chicken, flour tortillas, chiles, cheddar cheese, salsa
Level: Beginner
Flautas are considered antojitos, or a delicious snack. To make a complete meal, serve them with a soup or side like Mexican street corn chowder or a fresh salad.
“Flautas are similar to taquitos, but flautas are usually made with flour tortillas that are slightly larger than the corn tortillas typically used for making taquitos. Serve these chicken flautas with your favorite toppings and sides, such as refried beans and rice.” —Taste of Home Test Kitchen
19
/
45
Lime-Chipotle Carnitas Tostadas
Total Time: 8 hours, 20 minutesMain Ingredients: Pork, tostadas, chipotle, lime, onion, garlic, chicken broth, cumin
Level: Beginner
This dish rolls savory, smoky and acidic flavors all into one. Serve with a chipotle pepper salsa or a spicy chunky salsa for more heat.
“Here’s a terrific recipe for your next weeknight dinner. Set out various toppings and garnishes so your family members can customize their own tostadas with the lime-kissed shredded pork.” —Recipe contributor Jan Valdez, Chicago, Illinois
20
/
45
Baked Beans Mole
Total Time: 1 hour, 5 minutesMain Ingredients: Black beans, pinto beans, black-eyed peas, chorizo, onion, garlic, bittersweet chocolate, salsa, chili sauce, honey
Level: Intermediate
American baked beans get a Mexican twist by stewing them in a mole sauce. Making mole from scratch can take days (yes, days), but this recipe shortens the process considerably.
“My son and husband love this hearty side dish. It’s quick and easy to prepare but yet so flavorful. Chocolate, chili and honey mingle to create a rich, savory flavor that’s not too spicy and not too sweet.” —Recipe contributor Roxanne Chan, Albany, California
21
/
45
Loaded Huevos Rancheros with Roasted Poblano Peppers
Total Time: 35 minutesMain Ingredients: Eggs, chorizo, potatoes, poblano peppers, pepper jack cheese
Level: Beginner
This recipe is like Mexican shakshuka, so it’s great for a beautiful brunch. If you want to toggle the flavors, try using more poblano peppers and less potatoes.
“This is a unique but tasty version of huevos rancheros. It’s similar to a cowboy hash, as the potatoes take the place of the corn tortillas.” —Recipe contributor Joan Hallford, North Richland Hills, Texas
For more diverse range of dishes, also try these copycat Mexican restaurant recipes.Â
22
/
45
Slow-Cooker Beef Barbacoa
Total Time: 6 hours, 20 minutesMain Ingredients: Beef, cilantro, tomato paste, garlic, seasoning, chipotle peppers, beef stock, beer, corn tortillas
Level: Intermediate
No matter if it’s with beef, goat or lamb, barbacoa is a super juicy dish. In fact, many people serve barbacoa with the beef stock it’s cooked in, known as consomme.
“I love this beef barbacoa because the meat is fall-apart tender and the sauce is smoky, slightly spicy and so flavorful. It’s an amazing alternative to ground beef tacos or even pulled pork carnitas. It’s also versatile. You can have a soft taco bar and let people make their own—or offer mouthwatering Mexican pizzas or rice bowls.” —Recipe contributor Holly Sander, Lake Mary, Florida
23
/
45
Chilaquiles
Total Time: 1 hour, 15 minutesMain Ingredients: Corn tortillas, chicken broth, dried chiles, tomatoes, tomatillos, epazote
Level: Intermediate
Epazote, a Central American herb, can be found at your local Latino market. Its fresh flavor is popularly used in sauces, soups and snacks like quesadillas. It’s worth adding to this breakfast dish.
“Chilaquiles is a traditional Mexican breakfast with fried, crispy corn tortilla chips. They’re then quickly tossed in a smokey, red chile sauce made with dried guajillo chiles, arbol and pasilla chiles, tomatoes, onion, garlic and a few spices. Top them with queso fresco, chopped onions, carnitas meat or a fried egg!” —Recipe contributor Ericka Sanchez, La Habra, California
24
/
45
Smoky Sweet Potato and Black Bean Enchiladas
Total Time: 1 hourMain Ingredients: Sweet potato, onion, sweet pepper, cilantro, seasonings, black beans, enchilada sauce, corn tortillas, Monterey Jack cheese
Level: Intermediate
Sweet potato gives this dish a dimension of flavor that’s hard to beat, if you ask me. What’s more, the ingredients in this recipe go equally well with both red and green enchilada sauce (just like the one in this cheese enchiladas recipe).
“My hearty, delicious and nutrient-packed vegetarian dish is amazingly healthy. Everyone I’ve made it for has loved it—even carnivores! I always make two batches and freeze one. You’ll want to eat this every week!” —Recipe contributor Elizabeth Lindemann, Salem, Massachusetts
25
/
45
Beef Flautas
Total Time: 1 hour, 25 minutesMain Ingredients: Beef, corn or flour tortillas, green peppers, onions
Level: Intermediate
Flautas are like lightly fried and thinly shaped tacos, originally from Mexico City. It’s popular to serve flautas smothered in a thin salsa, primarily made from chiles, tomatoes or tomatillos.
“This traditional Mexican flautas recipe is one of my favorite dishes to make for my family. The spices and onion give the meat so much flavor!” —Recipe contributor Maria Goclan, Katy, Texas
26
/
45
Black Bean and Rice Enchiladas
Total Time: 1 hour, 10 minutesMain Ingredients: Black beans, brown rice, green chiles, salsa, tortillas, cheddar cheese
Level: Intermediate
This recipe maintains the spirit of enchiladas but switches up some of the traditional ingredients. If you want to increase the protein, you can add a plant-based meat substitute or crumble some chorizo into the pan while the other ingredients are cooking.
“I love Mexican food, but I’m always looking for ways to make it healthier. I reworked a dish that I have enjoyed in restaurants to suit my taste and lifestyle.” —Recipe contributor Christie Ladd, Mechanicsburg, Pennsylvania
27
/
45
Bunuelos
Total Time: 30 minutes + restingMain Ingredients: All-purpose flour, sugar, baking powder, cinnamon
Level: Intermediate
Buñuelos are traditionally enjoyed during Christmas time in Mexico, and the whole family can join in on making them. If you want, use cookie cutters to make creative shapes.
“Bunuelos are a delicious and tasty fried Mexican treat. They are popular during the holidays but are good to eat any time of the year.” —Taste of Home Test Kitchen
28
/
45
Lime-Marinated Shrimp Salad
Total Time: 25 minutes + chillingMain Ingredients: Onion, serrano pepper, cucumber, tomato, shrimp, lime
Level: Intermediate
Ceviche is best with the freshest, highest-quality shrimp possible. This is because the recipe only lightly cooks the shrimp and avoids over-seasoning it. The lime juice really shines as the star flavor in this recipe.
“Ceviche is a seafood recipe of raw fish marinated in citrus juice, which cooks it without heat. This version starts with cooked shrimp and adds tomatoes, cucumbers and serrano peppers.” —Recipe contributor Adan Franco, Milwaukee, Wisconsin
29
/
45
Chicken Taquitos
Total Time: 35 minutesMain Ingredients: Chicken, corn tortillas, green chiles, Monterey Jack cheese
Level: Beginner
The suffix “ito” in this case implies that these are like tacos, but smaller. As such, taquitos make for a great quick appetizer or snack for a crowd.
“These crispy chicken taquitos can be baked or deep-fried. Serve them with your favorite dippers like sour cream, salsa or guacamole.” —Taste of Home Test Kitchen
30
/
45
Sopa de Fideo (Mexican Noodle Soup)
Total Time: 25 minutesMain Ingredients: Fideo noodles, canned tomato, onion, garlic, chicken broth
Level: Beginner
Sopa de fideo or noodle soup, is often enjoyed in Mexico as an appetizer. This is the classic version of the recipe, but you can also use less tomato and more herbs like oregano and parsley for a different flavor.
“This quick and easy soup offers fresh flavors, even though canned tomatoes are used. If you can’t find fideo, a thin Mexican noodle, angel hair pasta is a fine substitute.” —Taste of Home Test Kitchen
31
/
45
Homemade Tortillas
Total Time: 30 minutesMain Ingredients: All-purpose flour, water, oil
Level: Beginner
All-purpose flour is generally easier to work with than masa harina, so if you’ve never made tortillas before, this is a great starter recipe. Pull out your cast-iron skillet for this recipe—the heavy bottom will help create a nice even sear to brown the tortillas.
“I usually have to double this flour tortilla recipe because we go through them so quickly. The homemade tortillas are so tender and chewy, you’ll never use store-bought again after learning how to make tortillas.” —Recipe contributor Kristin Van Dyken, Kennewick, Washington
32
/
45
Mexican Shrimp Bisque
Total Time: 30 minutesMain Ingredients: Shrimp, onion, garlic, heavy cream, chicken bouillon, sour cream
Level: Beginner
Although bisque is originally a French invention, it easily translates to Mexican cuisine. This recipe also tastes great with the addition of corn and lime.
“I enjoy both Cajun and Mexican cuisines, and this rich, elegant soup combines the best of both. I serve it with a crispy green salad and a glass of white wine for a simple but very special meal.” —Recipe contributor Karen Harris, Littleton, Colorado
33
/
45
Mini Chicken Empanadas
Total Time: 45 minutesMain Ingredients: Chicken, pie crust, cream cheese, Colby-Monterey Jack cheese
Level: Intermediate
Empanadas vary depending on the region and country, but at its most basic, it’s a flour or corn-based wrapper with a sweet or savory filling. Normally, Mexican empanadas use masa harina, but this recipe uses premade pie crust for an easier, faster preparation.
“Refrigerated pie crust makes quick work of assembling these bite-sized appetizers loaded with chicken and cheese. I’ve made them several times since receiving the recipe from a friend.” —Recipe contributor Betty Fulks, Onia, Arkansas
34
/
45
Black Bean Chicken with Rice
Total Time: 25 minutesMain Ingredients: Chicken, black beans, corn, rice, salsa
Level: Beginner
Simple and hearty, this meal is great to make in batches and eat throughout the whole week. You can also swap the chicken for chili chicken strips as a crispy alternative.
“This spicy family favorite calls for just a few basic ingredients, including chicken, black beans and rice, so it’s quick and easy to stir up in your skillet on a weeknight.” —Recipe contributor Molly Newman, Portland, Oregon
35
/
45
Creamy Caramel Flan
Total Time: 1 hour, 15 minutes + standing/chillingMain Ingredients: Sugar, sweetened condensed milk, evaporated milk, eggs, cream cheese, vanilla extract
Level: Intermediate
Creamy and mild in flavor, flan is a classic dessert from Europe but it has long since taken root in Latin America. Plate this flan as-is, or top with fresh berries, chocolate shavings or toasted nuts.
“A small slice of this impressively rich, creamy, caramel flan dessert goes a long way. What a delightful finish for a special meal or holiday celebration.” —Recipe contributor Pat Forete, Miami, Florida
36
/
45
Baked Chicken Chimichangas
Total Time: 40 minutesMain Ingredients: Chicken, picante sauce, cheddar cheese, tortillas
Level: Beginner
Chimichangas are from northern Mexico and are normally fried in either oil or lard. This is a lighter version, but if you want the original take on this recipe, try out these beef chimichangas.
“I developed this quick and easy recipe through trial and error. I used to garnish it with sour cream, too, but I eliminated it in order to lighten the recipe. My friends all love it when I cook these chimichangas, and they’re much healthier than deep-fried.” —Recipe contributor Rickey Madden, Clinton, South Carolina
37
/
45
Frijoles y Chorizo
Total Time: 2 hours, 40 minutes + soakingMain Ingredients: Chorizo, pinto beans, lard, poblano peppers, serrano peppers
Level: Intermediate
This dish is so filling, you can wrap it in a burrito for a meal or simply serve it with a fried egg for breakfast. For a spicy hit, fold jalapeno or habanero peppers into the mix.
“Chorizo (pork sausage) and frijoles (beans) make a tasty and authentic side dish. The flavorful meat combined with the zippy mixture of beans, peppers and seasonings are unforgettable.” —Taste of Home Test Kitchen
38
/
45
Chorizo Tacos
Total Time: 35 minutesMain Ingredients: Chorizo, flour tortillas, poblano pepper, onion
Level: Beginner
Savory and flavorful, chorizo needs little more to make a perfect taco. Along with cilantro and diced jalapeno for garnishing, I suggest pickled peppers.
“If you’re looking for a quick bite or snack, these chorizo tacos are the perfect thing. They cook really quickly, everyone loves them and you can customize them to your personal tastes.” —James Schend, Dairy Freed
39
/
45
Mexican Wedding Cookies
Total Time: 45 minutesMain Ingredients: Flour, butter, confectioners’ sugar, pecans
Level: Intermediate
These crescent moon-shaped cookies are a sweet treat during special occasions and holidays. For an allergen-friendly version of this recipe, consider alternative flours and follow our gluten-free baking guide.
“As part of a Mexican tradition, I tucked these sugar-dusted Mexican wedding cookies into small gift boxes for the guests at my sister’s wedding. Most folks said the cookies never made it home! We bake them around the holidays too.” —Recipe contributor Sarita Johnston, San Antonio, Texas
40
/
45
Sopaipillas
Total Time: 40 minutes + standingMain Ingredients: Flour, shortening, confectioners’ sugar
Level: Beginner
Although cacao comes from Mexico, it’s rarely used in desserts. That said, Mexican hot chocolate is a typical treat and can be enjoyed with these sopaipillas.
“Light, crispy pastry puffs, sopaipillas are a sweet way to round out a spicy meal. We love to serve them warm and to top them off with honey or sugar.” —Recipe contributor Mary Anne McWhirter, Pearland, Texas
41
/
45
Fresas con Crema
Total Time: 10 minutesMain Ingredients: Strawberries, media crema table cream, sweetened condensed milk, vanilla extract
Level: Beginner
When it comes to delicate strawberries, the simpler the better. This dish is a perfect example of that.
“This refreshing fresas con crema recipe is wonderful when berries are in season. Media crema is a rich, unsweetened cream found in the baking aisle or ethnic food section of the grocery store. It’s similar to creme fraiche and sour cream, although sour cream is a bit tangier.” —Taste of Home Test Kitchen
42
/
45
Queso Fundido
Total Time: 35 minutesMain Ingredients: Chorizo, red onion, poblano pepper, tomato, corn, goat cheese, Monterey Jack cheese, pepper jack cheese
Level: Beginner
Melted cheese and chorizo? Yes, please! The best part about this recipe is you can easily substitute the cheeses for what you have on hand, as long as you choose good melting cheeses.
“Dig in to this one-skillet dip and enjoy the gooey cheese and the spicy kicks from chorizo and pepper jack.” —Recipe contributor Julie Merriman, Seattle, Washington
43
/
45
Slow-Cooker Al Pastor Bowls
Total Time: 6 hours, 10 minutesMain Ingredients: Green chiles, pineapple, onion, orange juice, garlic, pork loin, rice
Level: Beginner
Tacos al pastor hail from Mexico City, where taqueros slice the meat off of rotating spits. Pineapple is an essential ingredient in tacos al pastor. While this recipe calls for canned, use fresh pineapple if you can. Here’s exactly how to cut a pineapple.
“You’ll love this easy version of a traditional Mexican favorite. Serve this al pastor bowl over rice or in tortillas with your favorite toppings.” —Taste of Home Test Kitchen
44
/
45
Green Chile Posole
Total Time: 4 hours, 10 minutesMain Ingredients: Pork, hominy, green chiles, chicken broth, tomatillo
Level: Beginner
Of the three varieties, I particularly love green pozole for the extra herbaceous zing it provides. If you want a lighter (but still authentic) option, swap the pork with chicken.
“This recipe combines parts of my nanny’s recipe and my mother’s. I learned both of them when I was very young. An optional sprinkling of queso fresco over the top is an absolute delight in my opinion.” —Recipe contributor Jaime Love, Las Vegas, Nevada
45
/
45
Cilantro-Lime Rice
Total Time: 20 minutesMain Ingredients: Jasmine rice, chicken broth, lime, cilantro, nutmeg
Level: Beginner
If you love Mexican restaurant copycat recipes, then you’ll recognize this cilantro lime rice. It’s one of the bases in your Chipotle burrito bowls, and it’s super easy to make yourself. White rice has never tasted better!
“My family’s favorite Mexican restaurant serves a similar rice as a side dish. I threw this together one night when I was making fajitas, and everyone loved it! It’s such an easy side dish and pairs well with kabobs on the grill, too.” —Recipe contributor Robin Baskette, Lexington, Kentucky
Mexican Food FAQ
What is a typical dinner like in Mexico?
Like most things cultural, the answer changes depending on where you are in Mexico. That said, Mexico is a country that consistently loves three ingredients: corn, meat and chiles. So whether it’s taco recipes, enchiladas or a meaty soup like chorizo chili, you’re headed in the right direction. There are many traditional drinks, but some, like atole, are reserved for the morning. Dinner time may feature agua fresca or, if it’s a special occasion, tequila or mezcal.
What is the most popular food in Mexico?
That’s a tough question, so I’m going to get around it by giving several answers. Cochinita pibil (slow-roasted pork) is from the southernmost state, Yucatán, and is loved by all. Tlayudas (crispy tortillas covered in refried beans, cheese and lettuce) are from Oaxaca and feature quesillo, or the famous, stretchy Oaxacan cheese. Chiles rellenos, barbacoa and carnitas (especially the style from Michoacan) also rank in the top most-loved dishes.
How do I know if the Mexican food I make is authentic?
One thing I see in the American approach to Mexican cuisine is that it drenches dishes in cheese. In reality, this is not common in Mexico. People also tend to be more shy about using chiles because we assume they’re all spicy, but there is a wide variety of chiles and many of them provide flavor, not heat.
I would also say it’s important to learn about the different cuts of meat. When one goes to a taco stand in Mexico, the food is often ordered by the desired cut. There’s no ground beef in sight; instead people say things like “surtido” or “suadero,” which all imply different parts of the animal.
Originally Published: December 31, 1969
