Courtesy of Nestlé

Mexican Recipes: How to Make Your Favorite Dishes at Home

¡Buen Provecho! (Enjoy!)
Courtesy of Nestlé

Mexican food may be mainstream, but each flavorful taste is centuries in the making. Similar to other cultures, tradition and heritage are at the heart of Mexican cooking. More often than not, recipes are passed down generations with little consideration as to exact measurements and more emphasis on muscle memory. Luckily for us, some have sat and recorded what it takes to make recetas de comida Mexicana muy deliciosas.

Papaya Agua Fresca

Papaya Agua Fresca

Start your day off with this brisk and refreshing papaya agua fresca. Papaya may most often be enjoyed doused in spicey Tajín, but blend a couple of these must-eat fruits with a few cups of water, pour over ice and prepare for a citrusy wake-up call. 

For the Papaya Agua Fresca recipe, click here.

 

Camarones Con Rajas

Camarones Con Rajas

Served over rice or plain pasta, camarones con rajas consists of sauteed shrimp in a creamy sauce of garlic, onions, poblano peppers and cilantro. Be sure to add salt to the boiling water and avoid other common pasta cooking mistakes as you prepare the noodles. 

For the Camarones Con Rajas recipe, click here.

Albóndigas

Albóndigas

Comfort food done Mexican style. On a chilly or gloomy day, nothing beats albóndigas — ground beef meatballs made with tomato, garlic and more all seeped in a clear vegetable broth. Squeeze in a hint of lime, put on your chanclas (house shoes) and call it a productive night in

For the Albóndigas recipe, click here.

Brown Sugar Carnitas

Brown Sugar Carnitas

Courtesy of Pati Jinich

Carnitas are made of pork braised and browned in lard. In this case, the meat is caramelized in brown sugar and milk during its last pass in the dutch oven

For the Brown Sugar Carnitas recipe, click here. 

Paletas de Jamaica

 Paletas de Jamaica

Courtesy of Pati Jinich

Elevate your summer snacktime with paletas de jamaica, aka jamaica popsicles. Boil dried and edible hibiscus flowers in water, pour the concentrate into popsicle molds and top with mango, coconut and more before freezing.  

For the Paletas de Jamaica recipe, click here.

Tacos Al Pastor

Tacos Al Pastor

Courtesy of Pati Jinich

Pineapple on pizza? Debatable. Pineapple in your taco? Yes, please. Tacos al pastor are best during springtime when pineapples are counted among the in-season fruits and vegetables

For the Tacos Al Pastor recipe, click here.

Pineapple Habanero Salsa

Pineapple Habanero Salsa

Best served with pork dishes like tacos al pastor, this pineapple habanero salsa makes for good summer barbecue eating

For the Pineapple Habanero Salsa recipe, click here.

Abuelita Conchas

Abuelita Conchas

Courtesy of Nestlé

A panaderia (bread shop) staple, conchas are Mexican sweet loaves topped with sugar and perfectly paired with hot chocolate or a fresh cup of home-brewed coffee

For the Abuelita Conchas recipe, click here.

Mole Sauce

Mole Sauce

Courtesy of Nestlé

A condiment for anything from enchiladas and tacos to shrimp or chicken, mole may seem like a Mexican mystery sauce. Admittedly, its contents are cause to scratch your head: chiles, tomatoes, sesame seeds, lots of peanut butter, raisins and much more. Inexplicably, mole just works.

For the Mole Sauce recipe, click here.

Arroz con Pollo

Arroz con Pollo

Courtesy of Muy Bueno

First seared on the skillet then transferred to the oven for a final bake, this arroz con pollo is anything but boring. Seasoned with garlic, brown sugar, lemon pepper and more, this classy dish does not shy away from seasoning, a cooking tip our abuelitas knew well

For the Arroz con Pollo recipe, click here.

Pozole

Pozole

Courtesy of Nestlé

So fundamental to Mexican cooking, pozole has earned two spots on this roundup. In English, pozole translates to hominy, the ground corn used to make grits, a southern U.S. breakfast essential. In this first pozole recipe, the hominy is drained and cooked alongside shredded chicken (or pork) in a red sauce. 

For the Pozole recipe, click here.

Pozole Verde

Pozole Verde

Courtesy of Mexican Please

Cooked a bit quicker than traditional pozole rojo, pozole verde contains the same drained hominy but is cooked in a green tomatillo based sauce and loaded up with shredded chicken. Note: no matter what your mother says, never leave chicken to thaw on the counter. That’s just one of several ways you are thawing and defrosting your food wrong

For the Pozole Verde recipe, click here.

Arroz Con Leche

Arroz Con Leche

Courtesy of Nestlé

An unforgettable childhood dessert, arroz con leche (rice pudding) warms the heart and the belly. The secret to this recipe: orange. 

For the Arroz Con Leche recipe, click here.

Chocoflan

Chocoflan

Sometimes called pastel impossible or impossible cake, chocoflan lives up to its nickname. In a seemingly impossible and unexpected twist, chocolate cake only adds to flan’s inherent yumminess.

For the Chocoflan recipe, click here.

Roasted Tomato and Tomatillo Salsa

Roasted Tomato and Tomatillo Salsa

Courtesy of Mexican Please

This roasted tomato and tomatillo salsa packs a double-punch. While some salsas may use either tomatoes or tomatillos, this recipe calls for both. 

For the Roasted Tomato and Tomatillo Salsa recipe, click here.

Horchata

Horchata
© Zoe1416 | Dreamstime.com

The perfect remedy for when salsa sets your tongue on fire, horchata makes an ideal summer beverage too. Let water, two cinnamon sticks and long-line rice sit overnight. The next morning, use a sieve — a common kitchen tool — to strain any remaining rice, blend in sweet condensed milk and pour over ice. 

For the Horchata recipe, click here.

Champurrado Express Edition

Champurrado Express Edition

Courtesy of Mexican Please

From chilled horchata to hot champurrado. This express edition uses rich Mexican chocolate and masa harina as a base. Chocolate is just one of several foods you didn’t know had caffeine, so swap out your morning coffee for this hearty replacement.

For the Champurrado Express Edition recipe, click here.

Queso Fresco Enchiladas

Queso Fresco Enchiladas
© Jose Carlos Rojas Villarreal - Dreamstime.com

In the best Mexican restaurants, you will surely find a classic take or modern spin on the enchilada. This simple family recipe results in rolled-up tortillas stuffed with crumbled cheese and covered in chile sauce.

For the Enchiladas recipe, click here.

Entomatadas

Entomatadas

Courtesy of Mexican Please

Easy to make with a few pantry staples, entomatadas are similar to enchiladas. They follow the typical formula: cheese tucked in tomato-drenched tortillas topped with sour cream. The difference? Entomatadas are folded not rolled. 

For the Entomatadas recipe, click here.

Potato Chorizo Taquitos

Potato Chorizo Taquitos

Courtesy of Mexican Please

These potato chorizo taquitos are baked, not fried. The crispiness may be turned down a notch, but the flavors stay the same. Word of wisdom: resist the urge to peep inside the oven too often as your taquitos bake. Wait until about 15 minutes after the taquitos have been placed inside. Learning to let food be as it cooks is a restaurant secret every home cook should know

For the Potato Chorizo Taquitos recipe, click here.

Vida Verde’s ‘Gimme Mora’ Cocktail

Vida Verde’s ‘Gimme Mora’ Cocktail
Jacqui Wedewer/The Daily Meal

This cocktail’s origins can be traced back to Vida Verde, a Mexican bar in Midtown New York City. Crushed blackberries, an ounce of lime juice, tequila and St. Germain make for a delicious drink for the happiest of happy hours. 

For Vida Verde's Gimme Mora Cocktail recipe, click here.

Vida Verde's Guacamole

Vida Verde's Guacamole
Jacqui Wedewer/The Daily Meal

Pair the “Gimme Mora” cocktail with Vida Verde’s signature guacamole. A no-frills take on the classic tortilla chip dip, this recipe makes a tasty addition to any dinner spread. Avocados are also a famously heart-healthy food, so eat up. 

For Vida Verde's Guacamole recipe, click here.

Cilantro Lime Rice

Cilantro Lime Rice

Courtesy of Mexican Please

Talk about a versatile side dish, cilantro lime rice mixes well into the best burritos and still shines solo. 

For the Cilantro Lime Rice recipe, click here.

Refried Beans

Refried Beans
Arthur Bovino

Order anything off a Mexican menu and prepare for it to almost always be paired alongside a mound of rice placed next to a pool of refried beans. A trademark Tex-Mex recipe too, refried beans pair well with just about everything under the sun. 

For the Refried Beans recipe, click here.

Pollo Guisado

Pollo Guisado

Courtesy of Nestlé

This pollo guisado, or chicken stew, contains 1 1/4 cups dry red wine. Ditch the cooking wine and grab whatever you have in the cabinet. Cooking wine is one grocery item you should stop buying immediately. What it lacks in taste, it makes up for with unhealthy preservatives and salt. So pour one out for cooking wine.

For the Pollo Guisado recipe, click here.

Baked Breakfast Taquitos

Baked Breakfast Taquitos

Courtesy of Mexican Please

Save time on meal prep by preparing these baked taquitos the night before. That way all that’s left to do in the morning is to pop them in the oven for just under 20 minutes. Personalize the taquitos to your taste. Add what you like and substitute what you don’t

For the Baked Mexican Breakfast Taquitos recipe, click here.

Red Guajillo Fajita Sauce

Red Guajillo Fajita Sauce
Jacqui Wedewer/The Daily Meal

Chef Jose Flores of Brooklyn's de Mole crafted this flavorful guajillo sauce to put on basically anything at the restaurant, but most importantly the fajitas. Make the sauce ahead of time and store in the refrigerator for up to a week for optimal flavor.

For the Red Guajillo Fajita Saucerecipe, click here.

Roast Chicken Tacos with Homemade Salsa Verde

Roast Chicken Tacos with Homemade Salsa Verde
David Kaplan/The Daily Meal

Leftover Mashed Potato Quesadillas

Leftover Mashed Potato Quesadillas
Jacqui Wedewer/The Daily Meal

File this recipe away for Thanksgiving season when you are up to your neck in holiday leftovers. With leftover mashed potatoes, make these cheesy and creamy quesadillas. 

For the Leftover Mashed Potato Quesadillas recipe, click here.

Chicken Salad Tostadas

Chicken Salad Tostadas

Courtesy of Nestlé

In English, tostada simply means toasted. Pile your toppings high with grilled chicken, healthy veggies and your favorite salsa. 

For the Chicken Salad Tostadas recipe, click here.

Churro Lemon Cream Sandwiches

Churro Lemon Cream Sandwiches

Courtesy of Muy Bueno

When life gives you lemons, make more than just lemonade. These churro lemon cream sandwiches are made of bright lemon whipped cream sandwiched between two crispy churro disks coated in cinnamon sugar.

For the Churro Lemon Cream Sandwiches recipe, click here.

Steak Fajitas

Steak Fajitas
iStock.com/MiguelMalo

Turn your cheap skirt steak into high-end steakhouse level fajitas. First, chop yours up into strips. Then, roll into tortillas and top with pico de gallo, guac or sour cream. 

For the Steak Fajitas recipe, click here.

Green Chili Mexican Mini Quiches

Green Chili Mexican Mini Quiches
© Iuliia Nedrygailova/Dreamstime.com

Pie crust can be used to make more than iconic pies. Press the crust dough into muffin tins, cover with foil to hold shape and bake. Stuff the crusts with your choice of breakfast meat, green chili salsa, heavy cream and cheese. 

For the Green Chili Mexican Mini Quiches recipe, click here.

Traditional Tres Leches

Traditional Tres Leches
© Danelle Mccollum - Dreamstime.com

Looking to empty out a few cartons of milk? Rest assured. This recipe contains a whole lot of milk. But unlike the recipe name may suggest, there are actually four milks required to make this delicious cake: regular milk, condensed milk, evaporated milk and whipping cream. 

For the Tres Leches recipe, click here.

Meyer Lemon Margarita

Meyer Lemon Margarita

Courtesy of Ann Hsu Kaufman/Grits and Chopsticks

What list of Mexican recipes would be complete without a margarita? And this one is a twist on the classic using lemons instead of lime. 

For the Meyer Lemon Margarita recipe, click here.

Sopa de Arroz

Sopa de Arroz
© Paul Brighton - Dreamstime.com

A cross between soup and rice, sopa de arroz makes a convincing case for cooking rice in supposedly soup broth. In the recipe, replace long grain rice with fideo (vermicelli pasta) to turn your sopa de arroz to sopa de fideo. 

For the Sopa de Arroz recipe, click here.

Chicken Flautas

Chicken Flautas
© Marcos Castillo - Dreamstime.com

These crispy chicken flautas will require some at-home frying skill, but nothing too difficult. 

For the Chicken Flautas recipe, click here.

15-Minute Quinoa Burrito Bowls

15-Minute Quinoa Burrito Bowls
Photo courtesy of Happy Money Saver

Soon-to-be moms, this one’s for you. This burrito bowl takes no longer than 15 minutes to prepare and contains quinoa, a must-add to any pregnancy diet

For the 15-Minute Quinoa Burrito Bowls recipe, click here.

Orange Cream Jell-O Mold

Orange Cream Jell-O Mold

Courtesy of Belly Full

Given its refreshing and light taste, Jell-O is a common summer snack easily spotted in supermercados across the U.S. and Mexico. It’s often sold in mosaic form with floating cubes of flavored Jell-O, but this easy orange cream mold allows for a simpler, citrusy introduction. Jell-O molds are one of many vintage recipes no one makes anymore, but should.

For the Orange Cream Jell-O Mold recipe, click here.

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