Top Rated Mexican Recipes

Mexican Heat
With blood orange, tequila, and chile, this cocktail is like an intense tequila sunrise, without the grenadine.This recipe is courtesy of Bundaberg Brewed Drinks.
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4.5
Mexican Mule
This recipe replaces the vodka that is normally used in a Moscow mule and uses tequila instead for a delicious, gingery drink.This recipe is courtesy of Bundaberg Brewed Drinks.
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4.5
Mexican Lasagna
Be forewarned: This lasagna is properly hot. If you "don't do spicy food," feel free to cut down the amount of chipotles en adobo, or to omit them entirely. But, if you're a fellow fire-breather like me, you'll notice that contrary to what a lot of people say about spicy food, the flavors don't get drowned out in this dish. That's because there are plenty of robust flavors to stand up to all the heat — freshly ground cumin, rich freshly grated Monterey Jack cheese, and poblano peppers charred over an open flame. It's all in the details on this one. Click here to see 6 Irresistible Lasagna Recipes.
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4
A spicy, tequila twist on the mojito using Partida blanco tequila. 
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4
The Mexican Mule cocktail
The agave plant used in tequila is produced in the highlands of Mexico, therefore to pay tribute to the spirit and country, Gemma at the Bowery Hotel has created a spin on traditional cocktail Moscow Mule and renamed it as the 'Mexican Mule'. Served in a similar copper mug to keep the concoction cooled, the difference is found in the ingredients, which is a substituted with tequila instead of vodka.
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4
The Mexican Mule cocktail
The agave plant used in tequila is produced in the highlands of Mexico, therefore to pay tribute to the spirit and country, Gemma at the Bowery Hotel has created a spin on traditional cocktail Moscow Mule and renamed it as the Mexican Mule. Served in a similar copper mug to keep the concoction cooled, the difference is found in the ingredients, which is a substituted with tequila instead of vodka.
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4
Fans of hamburgers, rejoice! This dish incorporates your favorite meat with a little extra kick.
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4
Give your beertail a little Mexican flair with this sweet and savory recipe.This recipe is courtesy of everintransit.com. 
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4
Why exactly is this rum and Coke so much better than the ones you made in college? For starters, it's a jalepeño-infused rum. And it's topped with a Mexican Coke. Made at Hotel Vermont's hotel bar and lounge Juniper, this is one spin on the rum and Coke we'll want always. 
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4
Grilled Mexican-Style Corn
Forget boiling, butter, and salt. On the streets of Mexico, corn on the cob is flavored with fresh lime juice and a dash of chili powder before it's tossed on the grill. This is how corn is served on the streets of Mexico, robed in a thin sheen of mayo (instead of butter) and topped with a sprinkling of chili powder and cheese. If you want to cut the calories, lime juice and chili powder alone offer a vast improvement over standard boiled corn — but once you try the full package, you'll have a hard time eating it any other way.  
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3.545455
Easy Mexican Lasagna
Our Group 244 C had a Potluck party recently --- and we feasted on pulled pork, bloomin' onion bread, meatballs with sauerkraut, chips n' dips....and the best of 'em all was my friend Pedro's Mexican Lasagna.   Layers of soft, spongy corn tortillas in between salsa-flavored ground beef and beans, topped with guacamole and sour cream...it's yummy, filling, tastilicious and "hallelujah" awesomeness.  Pedro, oh Pedro, you make me want to do this dish every weekend.   Pedro gave me tips on this lasagna creation:  cut edges of round corn tortillas to form squares (easy to layer them in a rectangular 13 x 9 Pyrex dish), and sprinkle grated cheeses on tortillas before adding filling mixtures of ground beef, salsa and beans.  Pedro added it is okay to do this with good hearthy chili for the filling.
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2.857145
Mexican Sliders
Mexican sliders? Sure, why not? This recipe makes three sliders, but you’ll definitely need more than that for a party, especially at the rate these will fly off the serving platter. Scaling this recipe up shouldn’t be a problem, though; you’ll have plenty of aioli as is. — Will Budiaman
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1.666665