Mexican Recipes
36 delicious recipes to explore
Mexican Crema
A bright, tangy drizzle for tacos and roasted vegetables
Warming Tortillas
Techniques for soft and charred results
Chunky Guacamole
A balance of creamy puree and fresh, chunky avocado pieces
Cucumber Salad with Jalapeños, Cilantro, and Pepitas
A bright and crunchy side with a hit of heat and toasted seeds
Skillet Refried Beans
A creamy, flavorful pantry staple that comes together in fifteen minutes
Corn, Black Bean, and Avocado Salad
A bright, smoky salad with charred corn and creamy avocado
Quick Skillet Refried Beans
Creamy, spiced beans made in minutes using canned staples
Mexican-Style Street Corn
Charred corn slathered in tangy crema, chili, and salty cotija
Easy Vegetable and Bean Tostadas
A crunchy, layered meal using pantry staples and quick-pickled slaw
Fresh Tomato Salsa
A vibrant, chunky salsa with concentrated flavor.
Grilled Corn with Lime and Queso Fresco
Charred sweet corn tossed in a creamy, tangy herb dressing
Mexican Street Corn
Charred corn tossed in a creamy, tangy lime and chili dressing
Refried Bean and Pepper Tostadas
Crispy shells topped with warm beans, sautéed peppers, and a bright jalapeño slaw
Refried Pinto Beans
Creamy, savory beans without the lard
Bean and Vegetable Tostadas
Crispy shells topped with seasoned beans, sautéed peppers, and a bright jalapeño-lime slaw
Roasted and Fresh Tomatillo Salsa
A dual-textured salsa verde with charred depth and bright acidity
Roasted and Raw Tomatillo Salsa Verde
A bright, balanced salsa using both charred and fresh tomatillos
Tempeh Tacos
Savory, nutty plant-based tacos with a rich, spice-bloomed sauce
Tomatillo Salsa
A balanced green salsa featuring both roasted and fresh fruit
Roasted Potato and Corn Tacos
Hearty roasted vegetables with charred corn and poblanos
Soft Corn Tacos with Sweet Potato, Poblanos, and Corn
Roasted seasonal vegetables with earthy spices and tangy pickled garnishes
Homemade Fried Taco Shells
Freshly crisped corn tortillas for superior tacos
Crispy Hard-Shell Tacos
Freshly fried corn tortillas for superior crunch
Black Bean Chilaquiles
Baked corn tortillas and black beans in a smoky tomato-poblano sauce
Huaraches with Poblanos, Red Peppers, and Queso Fresco
Sautéed peppers and mildly spicy poblanos over crisp, oblong corn cakes
Huaraches with Peppers and Beans
Griddled masa cakes topped with charred peppers and creamy beans
Chile Braised Tofu
Extra-firm tofu slow-cooked in a rich, smoky ancho chile sauce
Huaraches with Poblanos and Refried Beans
Griddled masa cakes topped with charred peppers and savory beans
Poblano and Black Bean Chilaquiles
A smoky, oven-baked take on the classic Mexican breakfast-for-dinner
Roasted Poblano and Black Bean Enchiladas
A creamy, smoky vegetarian main with consistent, bright flavor from canned tomatillos
Vegetable Enchiladas
Robust vegetables and black beans rolled in corn tortillas and baked with a savory red sauce
Mexican Rice
Pilaf-style grains infused with fresh tomato-onion puree
Poblano and White Bean Enchiladas with Tomatillo Sauce
Smoky charred peppers and creamy white beans inside a bright tomatillo salsa verde.
Roasted Poblano, Black Bean, and Zucchini Enchiladas
Smoky roasted peppers and tender zucchini baked in a savory sauce
Stuffed Poblano Peppers with Black Beans and Corn
Hearty, cheese-filled peppers roasted until tender
Cranberry Beans with Tequila, Green Chiles, and Pepitas
A creamy, Mexican-inspired bean dish finished with bright pickled garnishes