All Mexican Recipes
Browse our library of authentic, tested Mexican recipes with ingredients, step-by-step instructions, prep and cook times, difficulty and spice level.
- Tacos al Pastor — Marinated pork with pineapple, cilantro and onion on warm corn tortillas — the crown jewel of Mexico City street corners. (Prep 40 min · Cook 25 min · Medium · Spice 3/5)
- Tacos de Birria — Slow-braised beef in a rich chili consommé, folded into crisp cheese-lined tortillas for dipping. (Prep 30 min · Cook 180 min · Hard · Spice 4/5)
- Tacos de Carne Asada — Citrus-marinated grilled steak on blue corn tortillas — smoky, simple and endlessly satisfying. (Prep 25 min · Cook 12 min · Easy · Spice 2/5)
- Baja Fish Tacos — Crispy beer-battered fish, crunchy cabbage slaw and chipotle crema — a taste of the Ensenada coast. (Prep 20 min · Cook 15 min · Medium · Spice 2/5)
- Salsa Roja Tatemada — A deeply smoky charred red salsa built in the molcajete — the backbone of any taquería table. (Prep 10 min · Cook 15 min · Easy · Spice 4/5)
- Salsa Verde Cruda — Bright, tangy tomatillo salsa with serrano heat — fresh, green and impossibly versatile. (Prep 12 min · Cook 8 min · Easy · Spice 3/5)
- Pico de Gallo — Fresh, vibrant tomato and jalapeño salsa with lime and cilantro — the ultimate fresh-cut condiment for any taco. (Prep 15 min · Cook 0 min · Easy · Spice 2/5)
- Elote Callejero — Grilled street corn slathered with crema, cotija, chili and lime — pure Mexican festival joy. (Prep 10 min · Cook 15 min · Easy · Spice 1/5)
- Sopes con Queso — Thick masa boats with pinched edges, crisped and crowned with beans, crema, cheese and salsa. (Prep 30 min · Cook 20 min · Medium · Spice 2/5)
- Tostadas de Tinga — Smoky chipotle chicken piled on crisp tostadas with avocado and crema — a Puebla classic. (Prep 20 min · Cook 30 min · Easy · Spice 3/5)
- Flautas Doradas — Crispy rolled tortillas stuffed with shredded chicken or beef, fried until golden and served with crema and salsa. (Prep 25 min · Cook 20 min · Medium · Spice 2/5)
- Enchiladas Verdes — Soft corn tortillas rolled with chicken and smothered in tangy green salsa, topped with crema and cheese. (Prep 30 min · Cook 35 min · Medium · Spice 2/5)
- Guacamole Fresco — Creamy avocado dip with lime, cilantro and jalapeño — the perfect companion to any Mexican feast. (Prep 15 min · Cook 0 min · Easy · Spice 1/5)
- Nachos con Queso — Crispy tortilla chips loaded with melted cheese, jalapeños, and all the toppings — the ultimate shareable feast. (Prep 10 min · Cook 15 min · Easy · Spice 2/5)
- Pozole Estilo Jalisco — A deep-red, slow-simmered hominy and pork stew from Jalisco — the ultimate comfort bowl for family gatherings and cold nights. (Prep 40 min · Cook 180 min · Medium · Spice 3/5)
- Aguachile de Camarón — Raw shrimp cured in lime and serrano chile, Sinaloa-style — bright, fast and made for a hot afternoon. (Prep 45 min · Cook 0 min · Easy · Spice 2/5)
- Birria de Res Estilo Jalisco — Beef slow-braised in a deep red adobo until it falls apart, served with its own rich consommé for dipping. (Prep 20 min · Cook 70 min · Easy · Spice 2/5)
- Mole Poblano Auténtico — A complex, deeply flavored sauce of dried chiles, spices, and chocolate — the crown jewel of Mexican cuisine, born in the convent kitchens of Puebla. (Prep 30 min · Cook 90 min · Hard · Spice 2/5)
- Chilaquiles Verdes — Crispy tortilla chips bathed in tangy tomatillo salsa verde, finished with crema, queso fresco, and pickled red onion — Mexico's ultimate morning rescue. (Prep 15 min · Cook 20 min · Easy · Spice 1/5)
- Cochinita Pibil — Yucatán's legendary slow-roasted pulled pork, marinated in earthy achiote and sour orange, wrapped in banana leaves and cooked until meltingly tender. (Prep 20 min · Cook 180 min · Medium · Spice 1/5)
- Chiles en Nogada Tradicionales — Poblano peppers stuffed with a sweet-savory picadillo of pork and fruit, draped in creamy walnut sauce and crowned with pomegranate seeds and parsley — the edible Mexican flag. (Prep 45 min · Cook 60 min · Hard · Spice 1/5)
- Tamales Oaxaqueños Tradicionales — Ancient hand-wrapped corn dough parcels steamed in dried husks, filled with shredded chicken in red mole sauce, olives, capers and raisins — a pre-Hispanic tradition still very much alive. (Prep 60 min · Cook 60 min · Hard · Spice 2/5)
- Sopa de Tortilla Mexicana — A deeply savory tomato and dried chile broth loaded with crispy tortilla strips, ripe avocado, Oaxaca cheese, and a swirl of crema — Mexico's most comforting bowl. (Prep 20 min · Cook 40 min · Easy · Spice 2/5)