From crispy chilaquiles with salsa to slow-cooked birria and fragrant mole poblano, this collection showcases different sides of Mexican cooking. Choose a quick dish with beans, corn and lime, or take your time with stuffed peppers and braised meat. You’ll also find recipes with a modern twist, featuring roasted flavors, fresh salsas and a range of textures.
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DessertThis silky flan brings together the full, gently sweet flavor of corn with orange zest, cinnamon and a thin layer of caramel. Make it well ahead: once fully chilled, the custard unmolds neatly.
BreakfastCrispy corn tortillas, briefly coated in a spicy roasted tomato sauce, are the starting point for this Mexican-inspired breakfast. Black beans, creamy avocado and a fried egg turn it into a hearty brunch.
LunchCrispy corn tortillas, green salsa with bright, tangy tomatillos, and a fried egg: these chilaquiles are hearty enough for brunch, but come together without any complicated steps.
Side dishThis Mexican chili sauce combines warm, toasted chilies with peanuts and sesame for a chunky, crunchy dip. Serve it with warm corn tortillas and lime: simple to put on the table, with plenty of heat and savory flavor to bring the spread to life.
LunchA hearty sandwich with creamy black bean purée, sweet grilled pepper and fresh tomato salsa. Radish and golden corn add a crunchy bite; serve the torta straight away, while the bread is still crisp.
LunchSmall cubes of tomato, avocado and red onion make this salad fresh and easy to eat; black beans and corn add enough bite to make it a satisfying lunch. Lime and cilantro bring everything together, while tortilla chips add a salty crunch.
Main courseSoft corn masa, smoky poblano peppers and melting cheese: these tamales are served with fresh salsa verde and a simple black bean salad. Folding them takes a little care, but after that, the steamer does the work.
Main courseChuck roast cooks slowly in a fragrant sauce of dried chiles, tomato and spices until the meat falls apart. Serve the birria as a stew with broth, or spoon the meat into corn tortillas and serve the consommé alongside for dipping.
Main courseCrisp corn tortilla, creamy black beans, fresh cabbage and stringy quesillo: these tlayudas bring together different textures without cooking the tortilla until it’s completely hard. A spicy tomato salsa adds a fresh, smoky counterpoint.
Side dishFluffy rice grains with a deep tomato flavor and a lightly toasted note: arroz rojo is a fitting side dish with beans, chicken or enchiladas.
SoupA smooth, rich tomato broth with the deep, fruity flavor of ancho chili forms the base of this Mexican soup. Crispy corn tortilla, avocado, queso fresco, crema and lime make every spoonful warm, creamy, fresh and crunchy all at once.
Main courseThinly sliced pork is marinated with achiote, guajillo and vinegar, then cooked over high heat until the edges turn dark. With warm corn tortillas, fresh pineapple, onion and cilantro, you get tacos al pastor with spice, tang and sweetness in every bite.
Side dishThese pinto beans simmer slowly with onion, garlic and optional epazote until tender but still whole. Serve them with their flavorful cooking liquid: a simple side dish for tortillas, rice or a Mexican meal.
DessertIn this Mexican capirotada, stale bread gets a second life: toasted slices soak up piloncillo and cinnamon syrup, with raisins, peanuts and salty cheese layered in between. The top turns crisp while the middle stays soft and rich.
Main courseRoasted poblanos filled with spiced picadillo, topped with mild walnut sauce and finished with pomegranate and parsley. A festive Mexican main course with savory, sweet, creamy and fresh flavors.
Side dishJuicy corn kernels, fried with onion and chili, get a fresh lift from lime and cilantro. Queso fresco and a spoonful of mayonnaise make this Mexican side dish creamy and savory.
Main courseTender white fish cooks in a rich tomato sauce with onion, jalapeño, olives and capers. The sauce is given time to reduce first, so it stays tangy and savory without becoming watery.
Main courseA hearty Mexican soup with tender chicken, soft hominy and a green sauce made with tomatillo, poblano and pepitas. Serve the fresh, crunchy garnishes on the side so everyone can finish their own bowl.
Main courseFresh cactus leaves, juicy tomato and crumbly queso fresco come together in a satisfying main-course salad. Serve it with warm corn tortillas for a hearty lunch or dinner.
Main coursePork shoulder cooks slowly with achiote and citrus until the meat falls apart. Red onion with lime adds a tangy, fresh contrast; warm corn tortillas make it a hearty main course.
Main courseRoasted poblano peppers, filled with melting cheese and coated in a light egg-white batter: these chiles rellenos come with a simple, savory tomato sauce. Take your time peeling the peppers and fill them gently so they stay intact.
Main courseRoasted poblanos get a savory filling of corn, black beans, and melting cheese. A mild tomato sauce keeps the dish juicy; lime and cilantro add a fresh contrast when serving.
Side dishDried pinto beans are cooked until tender, then fried again with onion until creamy with a little bite. Queso fresco and a squeeze of lime add freshness and saltiness.
Main courseCorn tortillas filled with tender chicken, rolled and briefly baked under a fresh salsa verde made with tomatillo, green chili and cilantro. Finished with cream and thinly sliced onion: a colorful Mexican main course with a bright, tangy edge.
These recipes take you through dishes associated with specific regions. Tlayudas from Oaxaca pair a large corn tortilla with black bean purée, quesillo and cabbage; cochinita pibil is rooted in the cuisine of Yucatán and gets its long, slow cook in the oven here, wrapped in banana leaves and seasoned with achiote. Mole poblano calls for a different approach: dried chilies, spices, nuts and other flavorings are ground into a sauce and then gently cooked further. Pescado a la veracruzana also has a distinctive sauce, with tomato, olives and capers. These regional names don’t mean that every household cooks the same way. Above all, they help show just how varied the ingredients and techniques can be.
With chilaquiles, the moment you add the tortillas to the sauce makes all the difference. Toss in the crispy pieces just before serving: that way they soak up some salsa while still retaining a bit of bite. The red version uses roasted tomatoes and guajillo; the green one gets its fresh, slightly tart flavor from tomatillos and lime. Fried egg, avocado and cheese make it a more substantial meal. Salsa macha is different: chili, garlic, peanuts and sesame are briefly fried in oil, creating a spicy, nutty flavor with little crispy bits. Serve it with potatoes or warm tortillas. No tomatillos on hand? Choose another dish from the collection rather than simply swapping the characteristic green sauce for tomato.
For a quick cooking session, the chopped salad with black beans, esquites or papas a la mexicana are handy choices. Dried beans take planning: soak them ahead of time and simmer gently until creamy inside. You can serve frijoles de olla with their cooking liquid; for frijoles refritos, mash the beans in the pan until you have a smooth purée with some texture. Fresh corn is especially convenient when you can get it on the cob; for the salad and other dishes in this collection, canned or frozen corn can also come in handy. Looking for a main course with soft, fresh accents? Try pozole verde with cabbage, radishes and lime. For crispy edges, choose a dish with fried or roasted tortillas, potatoes or tlayuda. If the recipe calls for them, put extra lime and herbs on the table so everyone can finish the dish to taste.