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Mexican Recipes

Mexico has one of the richest, most diverse, and let's face it, tastiest of all world cuisines. With roots dating to the great civilizations of the Maya, Zapotecs, Aztecs and more, compiling a list of Mexican recipes isn't easy.

A platter of tacos dorados, or taquitos
Photo by Holly A. Heyser

Mexico is home to some of the most treasured foods in the United States, from corn, beans and squash to tomatoes and peppers -- everything I like to grow in my garden!

This is a wide selection of Mexican recipes I have developed from a combination of travel, study (in English and Spanish), conversations with an array of Mexican cooks, and more.

Hundreds of Mexican cookbooks are out there, but to name just a few in English, I can recommend Pati Jinich's Treasures of the Mexican Table, Nopalito by Gonzalo Guzman, and really any of Rick Bayless' books.

To help you navigate these recipes, here are recipes from some general categories to guide you.

Masa and Tortillas

Making your own masa, tortillas and such is a bedrock skill you need to know to really be good at Mexican recipes. Yes, you can buy tortillas and even masa for tamales, but knowing this skill makes you appreciate it more.

  • Homemade corn tortillas. This is a fundamental skill.
  • Homemade flour tortillas. Flour tortillas have been part of Mexican cuisine for close to 500 years. They are the soul of the north.
  • How to make nixtamal. This is for the serious. This is how to go from dry corn to fresh masa.

 

Moles and Pipians

These sauces are the soul of central Mexican cuisine. Mexican recipes for mole are usually complex, especially if you are making everything from scratch. If you travel to Mexico and can buy homemade mole pastes at markets, do it! Here are my recipes:

  • Turkey mole. This is my take on mole poblano, although it is not exactly the same.
  • Mole negro. The queen of all moles, this one is dark and rich.
  • Pipian rojo. Pipians are seed-based sauces that predate the Spanish. This one uses ripe chiles.
  • Mole coloradito. A lighter, brighter mole. Good in summer.
  • Pipian verde. A verdant version of the red pipian.
  • Mole amarillo. Such a pretty sauce, great for fish or white meats.

 

Avocado tomatillo salsa in a bowl
Photo by Holly A. Heyser

Salsas

These are the everyday sauces for tacos and other masa-based dishes, yes, including chips. They range from picoso to mild.

  • Fire roasted salsa. This is the salsa for outdoor cooking!
  • Tomatillo salsa verde. The classic green salsa of Mexico.
  • Salsa morita. A salsa that hinges on chipotles in adobo.
  • Salsa negra. An unusual, oil-based salsa that uses lots of sesame.
  • Salsa de chile de arbol. HOT! Use this one sparingly when you want to feel the burn.
  • Avocado tomatillo salsa. A variant on salsa verde that is creamier. Fantastic with fish.

 

Closeup of gallina pinta in a bowl
Photo by Holly A. Heyser

Pozoles

There are scores of Mexican recipes for pozole, the signature soup of that country. Basically every region in Mexico has its own version. Some are by color, some by what's in the pozole. Here are my renditions:

  • Pozole rojo. This is the red one, the version most people in America are familiar with.
  • Gallina pinta. This is a Sonoran pozole with beans and beef, not pork. It is a pillar of norteño cuisine.
  • Pozole blanco. Super simple, with a clear broth. This is the foundational pozole.
  • Pozole verde. A specialty of Guerrero, this is a bright green pozole.

Newest Mexican Recipes

Conejo en adobo on a plate

Conejo en Adobo

By Hank Shaw on April 15, 2021 - 5 Comments

A recipe for red chile rabbit, conejo en adobo, from Tamaulipas, Mexico. Rabbit stewed in a rich adobo of chiles, onions, garlic and herbs.

Read More about Conejo en Adobo

Sonoran carne con chile on a plate with rice and beans

Carne con Chile

By Hank Shaw on March 29, 2021 - 5 Comments

A recipe for Sonoran carne con chile, which is not what you think of as chili. This is braised venison or beef with a very simple chile sauce.

Read More about Carne con Chile

A bowl of caldo de camaron, Mexican shrimp soup

Caldo de Camaron

By Hank Shaw on March 11, 2021 - 3 Comments

Caldo de camaron, shrimp soup, appears in various forms all over Mexico. My version is inspired by those in Sonora and Baja.

Read More about Caldo de Camaron

A bowl of green chile stew

Green Chile Stew

By Hank Shaw on February 15, 2021 - 31 Comments

Green chile stew, desert Southwest style. This is a New Mexico green chile stew, not Mexican chile verde.

Read More about Green Chile Stew

Finished homemade machaca in a casserole dish

How to Make Machaca

By Hank Shaw on December 23, 2020 - 20 Comments

Machaca, wispy filaments of jerky, is a common meat for burritos or tacos in northern Mexico. Here’s how to make it at home.

Read More about How to Make Machaca

pozole blanco in a bowl

Pozole Blanco

By Hank Shaw on November 23, 2020 - 9 Comments

Pozole blanco, the white pozole, is from Guerrero, Mexico. This pozole allows you to add red or green chiles when you serve it.

Read More about Pozole Blanco

Salsa de chile de arbol with its ingredients

Salsa de Chile de Arbol

By Hank Shaw on November 19, 2020 - 14 Comments

Salsa de chile de arbol is that really hot, smooth salsa you see in many Mexican restaurants. Here’s how to make it.

Read More about Salsa de Chile de Arbol

Mole amarillo recipe

Mole Amarillo, Mexico’s Golden Sauce

By Hank Shaw on October 26, 2020 - 11 Comments

Oaxacan yellow mole with partridges, served in a pumpkin. What can be more autumnal than that? Mole, a rich sauce used over meats, fish and vegetables, comes in many colors.

Read More about Mole Amarillo, Mexico’s Golden Sauce

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Hank Shaw holding a rod and reel in the American River

Hi, my name is Hank Shaw; I’m a James Beard Award-winning author and chef. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild, you’ll find it here. Hope you enjoy the site!

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As seen on CNN, New York Times, Simply Recipes, Martha Stewart, Food and Wine, The New York Times, The Washington Post, Chicago Tribune, Field and Stream, Outdoor Life, and The Splendid Table

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