Top Rated Mexican Recipes

Vegan Spicy Beef Sandwich (Torta Ahogada)
The "drowned sandwich" is a Mexican favorite. It’s got just the right amount of kick, but some like it hot, so this is the perfect sandwich to go as spicy as you please. Move over French dip, here comes something spicier! See all vegan recipes. Click here to see Healthy Recipes for Cinco de Mayo.
View Recipe
5

Tamales
Famed chef, Enrique Olvera, gives tamales, a classic Mexican street food an update with fresh herbs, spices, and three delicious fillings: cochinita pibil, green salsa chicken, and goat cheese and red salsa.Adapted from Mexico from the Inside Out by Enrique Olvera.
View Recipe
5

Posole
Posole is a Mexican stew made with pork and hominy in a rich, flavorful broth. A pressure cooker cooks the pork quickly, intensifies its flavor, and makes it meltingly tender. However, you can just as easily simmer it away in a heavy pot for a few hours if you prefer. Everyone can enjoy customizing their bowls with the assortment of accompaniments. — Curtis Stone, Good Food, Good Life.
View Recipe
4

Antonio’s Roast Chicken
This recipe is from Are We Having Any Fun Yet? by Sammy Hagar. Copyright © 2015 by Sammy Hagar. Reprinted by permission of Dey Street Books, an imprint of HarperCollins Publishers.
View Recipe
4

Black Bean Corn Tamales
Fresh corn is puréed with Mexican corn flour and vegetable broth as black beans and corn kernels are seasoned with red onion and chili powder. Wrapping these tamales in their corn husk package is a great party activity and almost as much fun as chowing down on these black bean beauties. This recipe comes to us from Lindsay of Cook. Vegan. Lover. See all tamale recipes.
View Recipe
4

Quail, Chorizo, Bean, And Heirloom Avocado
This recipe for quail cooked in a sous vide machine use all the classic flavors and ingredients found in traditional Mexican cookery, but in a highly refined way.Adapted from Mexico from the Inside Out by Enrique Olvera
View Recipe
4

Chicken Enchiladas Suizas
This is incredibly easy to make. Not to go all Sandra Lee Semi-Homemade on you, but I used part of a rotisserie chicken. That eliminated having to poach or roast chicken breasts. Adding canned green chiles lets you decide if you want more or less spice because you can choose mild or hot chiles. The cheese in the dish can be varied as well. Enchiladas Suizas is one of those dishes that is almost better if it rests overnight and the cheese sauce is added just before it goes into the oven. That makes it a perfect Cinco de Mayo dinner since you can make it ahead, and enjoy your margaritas while it bakes away in the oven. I serve my enchiladas with a wonderful recipe for Mexican coleslaw that I highly recommend. It gives a new dimension to the dish. It’s not just wildly colorful — it’s mayonnaise-free. Which may just make up for the decadent cream sauce, the Suiza part of the enchilada.
View Recipe
4

Chile-Honey-Glazed Salmon
At Mesa Grill in New York City, Bobby Flay serves his famous spicy-sweet salmon with three different sauces: roasted tomatillo salsa, chipotle-spiced black bean sauce (made from dried beans soaked overnight) and jalapeño crema, a Mexican sour cream. The bean sauce — canned black beans, chipotle, garlic, and other aromatics — comes together in just 20 minutes. Plain sour cream fills in for the crema, which can be hard to find. Click here to see the Chefs' Favorite At-Home Recipes story.
View Recipe
3.5

Spicy Black Bean Tacos
Tacos! Who doesn’t love tacos? This traditional Mexican dish has certainly become a beloved American food, and it’s easy to see why. Tacos are incredibly versatile (they can be stuffed with just about anything), they’re easy to make, they’re nutritious, and, most of all, of course, they’re incredibly delicious. This recipe highlights what’s most compelling about tacos: the way humble ingredients can be assembled into something utterly satisfying. Here the pan-roasted jalapeños and spices add a lovely kick to the mellow black beans. The cabbage brightens each bite with delicate crunchiness. The avocado and cheese lend their marvelous creaminess to the whole dish. And the cilantro exudes those potent fresh-herb aromas. This is the kind of comfort food I love to sink my teeth into! How about you?
View Recipe
3.185185

Slow-Roasted Pork in Mole Sauce
There’s nothing like a slow-cooked roast in a rich, flavorful sauce, and this Mexican-inspired roasted pork tenderloin does not disappoint. Shred leftover pork with a fork, if desired, and use in burritos or sandwiches.
View Recipe
3

Chico's Tacos Flautas Recipe
It was more than a decade ago that I fell in love with the flautas at Chico's Tacos in El Paso, Texas. That visit started a craving that was finally, finally sated, in New York City no less. Chico's Tacos were brought back from Texas, special delivery, packaged in Tupperware that was more expensive than the actual tacos, frozen until I could get to them, and finally reconstituted (Thanks, Mom). Eating Chico's Tacos once again did two things. First, it made the need to be able to eat them more consistently a necessity. Second, tasting the original rendition reestablished the flavor profile required to be able to do that. Crispy fried taquitos, covered in thinly shredded cheese, and drenched in red watery sauce — dripping, crunchy, melted cheese-drink-the-sauce flautas goodness. Creating a recipe for a renowned dish is tricky. You can theorize, you can do trial and error, or you can do what was done here: Look to see what's out there already. There's no official site for Chico's Tacos and, as far as anyone can seem to tell, no officlal recipe out there for how to best make these signature tacos. The two most prominent recipes out there are by The Stanton Magazine and Mexican American Border Cooking. They provide some really insightful guidance on different possible approaches to a successful dish. This recipe uses a home fryer and fresh ingredients for all components for a rendition that looks and tastes pretty close to the original. Oh, and don't forget the toothpicks. You need them to keep the taquitos closed when frying them. (If anyone knows a better way, please chime in.)  
View Recipe
3.416665