Flavorful Chicken Fajitas
This chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! —Julie Sterchi, Campbellsville, KentuckyCopycat Chipotle Queso
Don’t be intimidated by the list of ingredients in this recipe. Once everything is chopped and prepped, it comes together quickly. Plus, you can make the dip ahead of time and reheat when ready to serve. —Taste of Home Test KitchenCopycat Taco Bell Cheesy Gordita Crunch
In this home version of a Tex-Mex restaurant favorite, a warm tortilla with melted cheese is wrapped around a crunchy taco filled with seasoned beef and spicy ranch dressing. Add toppings of your choice and dig in to the deliciousness! —Taste of Home Test KitchenSalmon Tacos
You can have a restaurant-style dinner in less than 30 minutes with these easy salmon tacos. In addition to the zesty coleslaw, add your favorite toppings like sliced avocado, radishes or jalapeno peppers. —Taste of Home Test KitchenCilantro-Lime Rice
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. —Robin Baskette, Lexington, KentuckyHomemade Tortilla Chips
I make these tortilla chips to serve with roasted tomatillo salsa. They have a little heat from the chipotle. If you prefer, omit the chipotle and just sprinkle with salt after frying. Try adding a squeeze of lime to your chips right before serving for a tajin flavor. —David Ross, Spokane Valley, WashingtonSeasoned Taco Meat
I got this recipe from the restaurant where I work. It’s famous in our town for the blend of seasonings, and now the secret is out! —Denise Mumm, Dixon, IowaBaked Chimichangas
My baked chimichanga recipe is healthier than a deep-fried version, but it's just as delicious. You can omit the chiles for less heat. —Angela Oelschlaeger, Tonganoxie, KansasSpinach Burritos
I made up this recipe a couple of years ago after trying a similar dish in a restaurant. Our oldest son tells me these burritos are awesome! It's an added bonus that they're inexpensive and easy to make. —Dolores Zornow, Poynette, WisconsinSopa de Camarones (Shrimp Soup)
My daughter and I came up with this shrimp soup recipe when she was younger, and it's been a favorite with family and friends ever since. This sopa de camarones may even be tastier as leftovers the next day! —Patti Fair, Valdosta, GeorgiaNo-Fry Fried Ice Cream
This ice cream has a crispy cinnamon coating just like the fried ice cream served at Mexican restaurants, but minus the oily mess. Make ahead of time and freeze until serving. —Tim White, Windsor, OntarioMigas Breakfast Tacos
Unless you grew up in the Southwest or visit there often, you might be hearing of migas for the first time. Just think of them as the best scrambled eggs ever. The secret ingredient is corn tortillas. They really make my migas tacos special! —Stephen Exel, Des Moines, IowaFried Cinnamon Strips
These sweet chips are a must for your next party. You can use holiday cookie cutters to shape the tortillas into fun shapes. Kids just love them. —Nancy Johnson, Laverne, OklahomaVegan Taco Salad
The best salads are made with ingredients that have different textures and complementary flavors. In this vegan taco salad, you'll love the crunch of the tortilla chips mixed with the sweet, crisp lettuce and "meaty" crumble mixture. —Taste of Home Test KitchenSpicy Chicken Enchiladas
Cooked chicken strips and canned enchilada sauce hurry along this zesty entree. I came up with this spicy chicken enchiladas recipe shortly after I got married. It’s a delicious dinner for two that’s easy to double for company. —Amy Dando, Apalachin, New YorkSouthwestern Shrimp with Salsa
I prefer grilling in the summer because you don't need to turn on the stove and heat up the house. If you want to get fancy, serve it in a chilled martini glass for a beautiful presentation. The rice and/or shrimp can be cooked a day ahead and refrigerated until serving. —Lindsay Matuszak, Reno, NevadaPeppered Cilantro Rice
This colorful confetti rice is a traditional dish in Puerto Rico. We enjoy it in the summer alongside grilled shrimp kabobs, but it is good with most any entree. —Laura Lunardi, West Chester, PennsylvaniaHomemade Churros
These fried cinnamon-sugar homemade churros are best when fresh and hot. Try them with a cup of coffee or hot chocolate. Don’t be surprised if people start dunking…and then go back for more. —Taste of Home Test KitchenChicken Street Tacos with Corn-Jicama Salsa
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! —Priscilla Gilbert, Indian Harbour Beach, FloridaSopaipillas
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. —Mary Anne McWhirter, Pearland, TexasQueso Fundido
Dig in to this one-skillet dip and enjoy the gooey cheese and the spicy kicks from chorizo and pepper jack. —Julie Merriman, Seattle, WashingtonHomemade Guacamole
I always judge a Tex-Mex restaurant by its guacamole. And although it's simple to prepare, it can go wrong oh, so easily. I've spent many years perfecting mine, to the point where I think it's better than most restaurants. —Joan Hallford, North Richland Hills, TexasFish Tacos
A cool sauce with just a bit of zing tops these breaded fish tacos (that are actually healthy!). This recipe is a delicious guilt-free dish that doesn't break the bank. —Lena Lim, Seattle, WashingtonGarlic Beef Enchiladas
Beef enchiladas are typically prepared with corn tortillas, but my husband, Jeff, and I prefer flour tortillas. I use them in this saucy casserole that has irresistible home-cooked flavor and a subtle kick. —Jennifer Standridge, Dallas, GeorgiaHomemade 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. —Kristin Van Dyken, Kennewick, WashingtonCreamy Chicken Enchiladas
My daughter has the best sour cream and cream cheese chicken enchiladas recipe I've ever tried. She brought 10 pans of it to my wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe, we sent it out with our Christmas cards. —Pat Coffee, Kingston, WashingtonJalapeno Popper Spread
I've been told by fellow partygoers that this recipe tastes exactly like a jalapeno popper. I like that it can be made without much fuss. —Ariane McAlpine, Penticton, British ColumbiaMexican Chicken Corn Chowder
I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite! —Susan Garoutte, Georgetown, TexasCantina Pinto Beans
Cumin, cilantro and red pepper flakes lend southwestern flair to tender pinto beans in this dish, which was inspired by one we had at a restaurant in Dallas. It makes a terrific Tex-Mex side or a filling lunch when served with cornbread. —L.R. Larson, Sioux Falls, South DakotaSimple Taco Soup
We first sampled this chili-like taco soup recipe at a church dinner. What a warming dish for a cold day. And because it uses packaged seasonings with several cans of vegetables, it's a snap to prepare. —Glenda Taylor, Sand Springs, OklahomaTasty Burritos
My cousin is of Mexican heritage, and I’ve watched her make this crunchy beef burrito recipe for years. The very first time I made them for my own family, they instantly became a favorite meal. They’re even better warmed up the next day in the microwave. —Debi Lane, Chattanooga, TennesseeSlow-Cooked Carnitas
Simmer up succulent pork the slow-cooker way. Sometimes, instead of using tortillas, I put the seasoned meat on top of shredded lettuce for a tasty salad. —Lisa Glogow, Aliso Viejo, CaliforniaCreamy Caramel Flan
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. —Pat Forete, Miami, FloridaSlow-Cooked Pork Tacos
Sometimes I'll substitute Bibb lettuce leaves for the tortillas to make crunchy lettuce wraps instead of tacos. —Kathleen Wolf Naperville, IllinoisJalapeno Poppers
These creamy stuffed jalapeno poppers have some bite. They may be the most popular treats I make! My husband is always hinting that I should make a batch. —Lisa Byington, Johnson City, New YorkLime-Chipotle Carnitas Tostadas
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. —Jan Valdez, Chicago, IllinoisAvocado Salsa
I was planning a party and thought it might be fun to try a different kind of avocado salsa. This recipe was an absolute success. Scoop it up with chips, spoon it over chicken or steak, or eat it on its own! —Susan Vandermeer, Ogden, UtahMexican Chicken Chili
Corn and black beans give this satisfying chili a Mexican flair the whole family will love. Adjust the cayenne if you have small children or are looking for a little less zip. —Stephanie Rabbitt-Schappacher, West Chester, OhioBaja Pork Tacos
This delicious pork tacos recipe is my copycat version of the most excellent Mexican food we ever had, when we were visiting Flagstaff, Arizona. The original recipe used beef instead of pork, but this comes mighty close to the same taste. —Ariella Winn, Mesquite, TexasFresh Lime Margaritas
This basic fresh margarita recipe is easy to modify to your tastes. Try it frozen or with strawberries. —Taste of Home Test KitchenCorn with Cilantro-Lime Butter
I like to use fresh cilantro from my garden in this lime butter I created especially for grilled corn. —Andrea Reynolds, Westlake, OhioInstant Pot Black Beans
Instant Pot black beans are the key to a lot of my family’s meals, whether for a weekend breakfast or for taco salads and burritos throughout the week. For years, I’ve tried to find a homemade recipe as creamy and tasty as Mexican restaurant beans. This is that recipe. —Helen Nelander, Boulder Creek, CaliforniaChicken Burritos
This mouthwatering chicken burrito recipe makes enough for two casseroles, so you can enjoy one today and freeze the other for a busy weeknight. They're super to have on hand for quick meals or to take to potlucks. —Sonya Nightingale, Burley, Idaho.Margarita Chicken Quesadillas
Quesadillas have never tasted as good as when they are filled with slightly sweet onions and peppers and topped with lime butter and salt. It's the perfect balance of sweet and savory. This version is the perfect recipe for a summer party—or a fantastic way to bring a little bit of summer into the cold winter months. —Stephanie Bright, Simpsonville, South CarolinaCreamy White Chili
Years ago, as a time-starved college student, I got this wonderful recipe from my sister-in-law. She had made a big batch and served it to a crowd one night. It was a hit—and easy and quick. In all my years of cooking, I’ve never had another dish get so many compliments. —Laura Brewer, Lafayette, IndianaMexican Restaurant Recipes FAQ
What kind of cheese do Mexican restaurants use?
It depends what regional cuisine is featured. In the north, the most common cheeses include Cotija, queso fresco and queso Chihuahua. Toward central Mexico, you’ll find quesos tipo Manchego, which are similar to Spanish Manchego, but they’re made with cow or goat milk instead of sheep. In southern states like Oaxaca, the stringy, melty Oaxaca cheese also called quesillo is popular. In the southernmost state, the Yucatán, queso de bola is renowned.
How do Mexican restaurants make their rice?
Mexican rice gets its savory kick from cooking in chicken broth as well as a puree made from the quartet of Mexican cuisine: chile, tomato, onion and garlic. It’s red-orange color and fluffy texture differentiates it from Spanish rice, which is more orange-yellow from saffron and heartier in texture.
What other ingredients do I need to make authentic Mexican recipes?
If you have one near you, it’s worth it to visit a Mexican or Latino grocery store. You’ll find the ingredients you need, as well as the brands that are most authentic or popular in Mexico. That said, the cornerstone ingredients of Mexican cuisine are corn and chiles. Importantly, corn can be divided into two categories: fresh and nixtamalized, the latter of which is used for making masa harina-based dishes like tamales and tortillas.
As for chiles, you’ll find them dried, fresh, sweet, smoky, spicy, mild and everything in-between. You can build up and include other well-known ingredients like beans, national cheeses and avocado. Pantry staples include herbs like epazote, cilantro and mint, as well as spices like clove, cinnamon and achiote.