Emily From smoky street tacos to rich mole chicken, creamy churros to silky flan — 50 authentic Mexican recipes that bring real Mexican flavour straight to your kitchen table.
Mexican cuisine is one of the most vibrant and deeply satisfying food traditions in the world. It is smoky and bright and rich and spicy all at once. It is street food eaten standing up and slow-cooked stews that fill the whole house with an incredible smell. It is something you can put together in 20 minutes on a Tuesday and something you spend all Sunday perfecting for a celebration.
I have gathered 50 of the best authentic Mexican recipes here — every dish is either a classic you absolutely need in your rotation or a regional favourite worth discovering. Organised by category so you can find exactly what you are looking for whether that is a quick taco night, a proper Sunday pozole or the most crowd-pleasing dessert table you have ever served.
📋 Jump to a Category
Street Tacos
🥩 Carne Asada Street Tacos
Thin slices of citrus-marinated flank steak charred over high heat and piled into warm corn tortillas. This is the taco that defines Mexican street food.
- 500g flank steak or skirt steak
- Juice of 2 oranges and 2 limes
- 4 garlic cloves minced
- 1 tsp cumin, 1 tsp chili powder
- 2 tbsp olive oil, salt and pepper
- 12 small corn tortillas
- Diced white onion, cilantro, lime to serve
- 1Combine citrus juice, garlic, spices and oil. Marinate steak for at least 2 hours.
- 2Cook steak over very high heat for 3 to 4 minutes per side until charred.
- 3Rest 5 minutes then slice thinly against the grain.
- 4Serve on warm corn tortillas with onion, cilantro and lime.
🍍 Al Pastor Tacos
Marinated pork cooked with guajillo chiles and pineapple. The combination of smoky spiced pork and sweet charred pineapple is one of the most iconic flavours in all of Mexican cooking.
- 500g pork shoulder, sliced thin
- 3 dried guajillo chiles, rehydrated
- 4 chipotle peppers in adobo
- 1 cup fresh pineapple chunks
- 3 garlic cloves, 1 tsp cumin
- 2 tbsp apple cider vinegar
- Corn tortillas, onion, cilantro to serve
- 1Blend chiles, chipotle, garlic, cumin and vinegar into a smooth marinade.
- 2Marinate pork for 2 hours or overnight.
- 3Cook in a hot pan with pineapple chunks until caramelized and cooked through.
- 4Serve on warm tortillas with onion and cilantro.
🍗 Chicken Tinga Tacos
Shredded chicken braised in a smoky tomato and chipotle sauce. Weeknight-friendly, deeply flavoured and ready in 30 minutes whether you use fresh chicken or rotisserie.
- 3 cups cooked shredded chicken
- 1 can chipotle peppers in adobo sauce
- 1 can diced tomatoes
- 1 medium white onion, sliced
- 3 garlic cloves, 1 tsp oregano
- Salt and pepper
- Corn tortillas, avocado, crema to serve
- 1Sauté onion and garlic until softened.
- 2Add diced tomatoes, chipotle peppers and oregano. Simmer 5 minutes.
- 3Blend sauce smooth then return to pan. Add shredded chicken and stir well.
- 4Simmer 10 minutes until thickened. Serve in warm tortillas with avocado and crema.
🍤 Grilled Shrimp Tacos
Plump shrimp seasoned with chili and lime, cooked in 5 minutes and served with crunchy cabbage and a creamy chipotle sauce. The fastest taco in this entire list.
- 500g large shrimp, peeled and deveined
- 1 tsp chili powder, 1 tsp cumin
- 1 tbsp olive oil, juice of 1 lime
- 1 cup shredded purple cabbage
- 3 tbsp mayonnaise, 1 tbsp chipotle sauce
- 8 small corn tortillas
- Fresh cilantro and lime wedges
- 1Toss shrimp with oil, chili powder, cumin, salt and lime juice.
- 2Cook in a hot pan for 1 to 2 minutes per side until pink and cooked through.
- 3Mix mayo and chipotle sauce together for the crema.
- 4Build tacos with cabbage, shrimp, chipotle crema and cilantro.
🐟 Baja Fish Tacos
Crispy beer-battered fish, crunchy cabbage slaw, pico de gallo and a tangy lime crema in a warm corn tortilla. The taco that made Baja California famous.
- 400g white fish fillets (cod, tilapia or mahi-mahi)
- 1 cup flour, 1 cup cold beer
- 1 tsp cumin, 1 tsp chili powder
- 1 cup shredded cabbage
- 3 tbsp sour cream, juice of 1 lime
- Pico de gallo to serve
- Oil for frying, corn tortillas
- 1Make batter by whisking flour, beer, cumin and chili powder together.
- 2Dip fish pieces in batter and fry in 180°C oil for 3 to 4 minutes until golden.
- 3Drain on paper towels. Mix sour cream with lime juice for the crema.
- 4Serve fish in warm tortillas with cabbage, crema and pico de gallo.
Enchiladas & Burritos
🍗 Chicken Enchiladas with Red Sauce
Shredded chicken rolled in corn tortillas, smothered in homemade red enchilada sauce and baked under a blanket of melted cheese. The definitive Mexican comfort food.
- 3 cups cooked shredded chicken
- 12 corn tortillas
- 2 cans red enchilada sauce
- 2 cups shredded Mexican cheese blend
- 1 cup sour cream mixed into the chicken
- 1 tsp cumin, 1 tsp garlic powder
- Cilantro and sour cream to serve
- 1Preheat oven to 375°F. Mix chicken with sour cream, cumin and garlic powder.
- 2Warm tortillas so they are pliable. Fill each with chicken mixture and roll.
- 3Place seam-side down in a greased 9×13 dish. Pour enchilada sauce over all.
- 4Top with cheese and bake 25 minutes until bubbly. Serve with sour cream and cilantro.
🥩 Beef Enchiladas with Green Sauce
Seasoned ground beef rolled in corn tortillas and baked under tangy roasted salsa verde and Monterey Jack cheese. The green sauce gives these a brightness that is completely addictive.
- 500g ground beef, browned and seasoned
- 12 corn tortillas
- 2 cups salsa verde (jarred or homemade)
- 2 cups shredded Monterey Jack cheese
- 1 packet taco seasoning
- 1 cup diced white onion
- Lime, cilantro and jalapeños to serve
- 1Season and brown ground beef with onion and taco seasoning. Drain fat.
- 2Warm tortillas. Fill each with beef, roll and place seam-side down in baking dish.
- 3Pour salsa verde evenly over the top. Cover with cheese.
- 4Bake at 375°F for 25 minutes until bubbling. Top with cilantro and lime.
🧀 Cheese Enchiladas with Chili Gravy
A Tex-Mex classic — corn tortillas filled with sharp cheddar and white onion, covered in a rich beef-based chili gravy. Simple, deeply satisfying and impossible to stop eating.
- 2 cups shredded sharp cheddar cheese
- 1 white onion, finely diced
- 8 corn tortillas
- 2 tbsp butter, 2 tbsp flour
- 2 cups beef broth
- 2 tbsp chili powder, 1 tsp cumin
- Salt and pepper
- 1Make chili gravy: melt butter, whisk in flour, then broth and spices. Simmer until thick.
- 2Dip tortillas in warm gravy to soften. Fill each with cheese and onion.
- 3Roll and place in baking dish. Pour remaining gravy over the top.
- 4Bake at 350°F for 20 minutes. Serve immediately while the cheese is melted.
🌯 Classic Bean and Cheese Burrito
A perfectly constructed bean and cheese burrito with fluffy warm rice, refried beans, cheddar cheese and sour cream wrapped tightly in a grilled flour tortilla.
- 4 large flour tortillas
- 1 cup cooked Mexican rice
- 1 can refried beans, warmed
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- Pico de gallo, guacamole, shredded lettuce
- 1 tbsp butter for grilling
- 1Warm tortillas in a dry pan. Heat refried beans.
- 2Layer rice, beans, cheese, sour cream and pico down the center of each tortilla.
- 3Fold in the sides, then roll tightly from the bottom up.
- 4Grill in butter seam-side down for 2 minutes until golden and sealed.
🥩 Wet Burrito (Smothered Burrito)
A fully loaded burrito smothered in red enchilada sauce and baked under a layer of melted cheese. Eaten with a fork, not your hands, and absolutely worth every messy bite.
- 4 large flour tortillas
- 500g ground beef, seasoned
- 1 cup cooked rice
- 1 cup refried beans
- 1 can red enchilada sauce
- 2 cups shredded Mexican cheese
- Sour cream to serve
- 1Make filled burritos with beef, rice and beans. Roll tightly.
- 2Place in a greased baking dish. Pour enchilada sauce generously over each one.
- 3Cover with shredded cheese.
- 4Bake at 375°F for 20 minutes until cheese is golden and sauce is bubbling.
Grilled & Roasted Meats
🥩 Carne Asada (Whole Steak)
The full carne asada experience — a whole flank or skirt steak marinated in citrus and spices then cooked over the highest heat you can manage until beautifully charred.
- 700g flank or skirt steak
- Juice of 3 limes and 1 orange
- 4 garlic cloves, 2 tbsp olive oil
- 2 tsp cumin, 1 tsp smoked paprika
- 1 tsp chili powder, fresh cilantro
- Salt and black pepper
- Lime wedges to serve
- 1Whisk marinade ingredients together. Add steak and marinate 4 hours minimum.
- 2Get a grill or cast iron pan screaming hot. Remove excess marinade from steak.
- 3Cook 4 to 5 minutes per side for medium rare. Do not move it while it cooks.
- 4Rest 10 minutes then slice thin against the grain. Serve with lime and cilantro.
🍗 Pollo Asado (Mexican Grilled Chicken)
Bone-in chicken marinated in achiote paste, citrus and garlic then grilled until the skin is deeply charred and the meat is smoky and incredibly juicy.
- 1.2kg bone-in chicken thighs and legs
- 2 tbsp achiote paste
- Juice of 2 oranges and 2 limes
- 4 garlic cloves, 1 tsp cumin
- 1 tsp oregano, 2 tbsp olive oil
- Salt and pepper
- Fresh salsa and warm tortillas to serve
- 1Blend achiote, citrus juice, garlic and spices into a smooth marinade.
- 2Coat chicken thoroughly. Marinate 4 hours or overnight.
- 3Grill over medium-high heat for 15 to 18 minutes per side until charred and cooked through.
- 4Rest 5 minutes. Serve with fresh salsa, tortillas and lime.
🦐 Camarones al Ajillo (Garlic Butter Shrimp)
Large shrimp cooked in a sizzling pan with butter, garlic, guajillo chiles and a squeeze of lime. One of the simplest and most flavourful Mexican dishes you can make in 10 minutes.
- 500g large shrimp, peeled and deveined
- 4 tbsp butter
- 6 garlic cloves, thinly sliced
- 2 dried guajillo chiles, deseeded and torn
- Juice of 1 lime
- Salt, fresh parsley or cilantro
- Warm tortillas or crusty bread to serve
- 1Melt butter in a large pan over medium-high heat.
- 2Add garlic and guajillo chiles. Cook 1 minute until fragrant.
- 3Add shrimp in a single layer. Cook 1 to 2 minutes per side until pink.
- 4Squeeze lime over everything. Serve immediately with tortillas.
🌽 Elotes Asados (Grilled Corn on the Cob)
Whole corn cobs grilled until charred then brushed with mayo, rolled in cotija cheese and dusted with chili powder. The most iconic Mexican street food snack of all time.
- 4 ears of corn, husked
- 3 tbsp mayonnaise
- ½ cup cotija cheese, finely crumbled
- 1 tsp chili powder
- Juice of 1 lime
- Fresh cilantro
- Lime wedges to serve
- 1Grill corn directly over high heat, turning occasionally, for 10 to 12 minutes until charred all over.
- 2Brush immediately with mayonnaise while hot.
- 3Roll in crumbled cotija cheese.
- 4Dust with chili powder, squeeze lime over and scatter cilantro. Serve hot.
🥩 Arrachera (Skirt Steak) with Chimichurri
Thin skirt steak marinated in Mexican spices and cooked hot and fast, served with a bright herbaceous chimichurri. The Mexican version is leaner and spicier than the Argentine original.
- 600g skirt steak
- 2 tsp cumin, 1 tsp ancho chili powder
- 3 garlic cloves minced, 2 tbsp oil
- For chimichurri: 1 cup parsley, 3 garlic cloves
- 4 tbsp olive oil, 2 tbsp red wine vinegar
- 1 tsp chili flakes, salt and pepper
- 1Season steak with cumin, ancho chili, garlic, oil, salt and pepper.
- 2Blend chimichurri ingredients together. Adjust seasoning.
- 3Cook steak in a screaming hot pan for 2 to 3 minutes per side. Skirt steak is thin and cooks fast.
- 4Rest 5 minutes then slice against the grain. Spoon chimichurri generously over the top.
Slow Cooked & Braised
🐷 Carnitas (Slow Cooker Pork)
Pork shoulder cooked low and slow with orange, garlic and cumin until fall-apart tender then crisped under the broiler. The contrast of juicy interior and crispy edges is what makes carnitas legendary.
- 1.5kg pork shoulder, cut into large chunks
- 1 orange, quartered
- 1 onion, quartered
- 6 garlic cloves
- 2 tsp cumin, 2 tsp oregano
- 1 tsp chili powder, salt and pepper
- Corn tortillas and toppings to serve
- 1Season pork. Place in slow cooker with orange, onion, garlic and spices.
- 2Cook on low 8 hours or high 4 hours until completely fall-apart tender.
- 3Shred pork and spread on a baking sheet with some of the cooking juices.
- 4Broil for 5 to 7 minutes until edges crisp up. Serve in tacos with salsa and lime.
🥩 Beef Birria
Tender beef braised in a deep red chile and spice broth until meltingly soft. The braising liquid becomes a rich consommé for dipping. Traditionally served for celebrations and very much worth the effort.
- 1.5kg beef chuck, cut into large chunks
- 4 dried guajillo chiles, 2 ancho chiles
- 4 chipotle peppers in adobo
- 1 can diced tomatoes
- 6 garlic cloves, 1 cinnamon stick
- 2 tsp cumin, 2 tsp oregano, 1 tsp cloves
- Salt and pepper
- 1Toast dried chiles then soak in hot water 20 minutes until soft.
- 2Blend soaked chiles, chipotle, tomatoes, garlic and spices with 2 cups water until smooth.
- 3Season beef and sear on all sides. Add chile sauce and enough water to cover.
- 4Simmer covered for 3 hours until beef falls apart. Shred and serve with consommé.
🐑 Barbacoa (Slow Cooker Beef)
Chipotle-spiced beef cheek or chuck braised until it falls into tender shreds. The kind of filling that transforms an ordinary taco into something worth talking about for days.
- 1.5kg beef cheeks or chuck roast
- 3 chipotle peppers in adobo
- 4 garlic cloves, juice of 2 limes
- 2 tsp cumin, 2 tsp oregano
- 1 tsp ground cloves, ½ cup beef broth
- Salt and pepper
- Corn tortillas, onion, cilantro to serve
- 1Blend chipotles, garlic, lime, cumin, oregano and cloves into a paste.
- 2Coat beef in the paste. Place in slow cooker with broth.
- 3Cook on low 8 hours until completely tender.
- 4Shred with forks. Serve in warm tortillas with onion, cilantro and fresh lime.
🫙 Chile Verde (Pork in Green Sauce)
Chunks of pork shoulder simmered low and slow in a bright tomatillo and roasted green chile sauce until incredibly tender. Serve in a bowl with warm flour tortillas to soak up every drop.
- 1kg pork shoulder, cut into cubes
- 500g tomatillos, husked and halved
- 3 Hatch or Anaheim chiles, roasted
- 2 jalapeños, 1 onion, 4 garlic cloves
- 1 cup chicken broth
- 2 tsp cumin, 1 tsp oregano
- Salt and pepper, fresh cilantro
- 1Sear pork cubes in batches until golden. Set aside.
- 2Roast tomatillos, chiles, onion and garlic under the broiler until charred.
- 3Blend roasted vegetables with broth, cumin and oregano until smooth.
- 4Combine pork and green sauce in the pot. Simmer covered for 2 hours until tender.
🐓 Cochinita Pibil (Slow Roasted Pork)
The signature dish of the Yucatán — pork marinated in achiote and bitter orange, wrapped in banana leaves and slow roasted until it falls apart into tender, vividly coloured shreds.
- 1.5kg pork shoulder
- 3 tbsp achiote paste
- Juice of 3 Seville oranges (or 2 regular + 1 lime)
- 4 garlic cloves, 1 tsp cumin, 1 tsp oregano
- Banana leaves to wrap (or foil)
- Salt and black pepper
- Pickled red onions and habanero salsa to serve
- 1Blend achiote, citrus juice, garlic, cumin and oregano into a bright red marinade.
- 2Score pork and coat thoroughly. Marinate overnight if possible.
- 3Wrap tightly in banana leaves or foil. Bake at 325°F for 4 hours.
- 4Shred pork and mix with cooking juices. Serve in tortillas with pickled onions.
Soups & Stews
🌶 Pozole Rojo (Red Hominy Soup)
The iconic Mexican celebration soup — tender shredded pork and giant hominy kernels in a deeply flavoured guajillo chile broth. Topped with shredded cabbage, radishes, lime and oregano.
- 1kg pork shoulder or pork belly
- 1 large can hominy, drained
- 5 dried guajillo chiles, rehydrated
- 3 dried ancho chiles, rehydrated
- 6 garlic cloves, 1 large onion
- 2 tsp oregano, salt
- Cabbage, radishes, lime, tostadas to serve
- 1Simmer pork in water with onion, garlic and salt for 90 minutes until tender. Shred.
- 2Blend soaked chiles with some cooking broth, garlic and oregano until smooth.
- 3Strain chile sauce into the pork broth. Add hominy and shredded pork.
- 4Simmer 30 minutes. Serve in deep bowls with all the garnishes.
🌿 Pozole Verde (Green Soup with Chicken)
Chicken and hominy in a bright, tangy tomatillo and pepitas broth. Lighter than the red version but equally complex and deeply satisfying.
- 1kg chicken thighs, bone-in
- 1 large can hominy, drained
- 500g tomatillos, husked
- 2 poblano peppers, 2 jalapeños
- ½ cup pepitas (pumpkin seeds)
- 4 garlic cloves, 1 tsp cumin
- Cabbage, lime, radishes, cilantro to serve
- 1Simmer chicken in salted water for 40 minutes. Shred and reserve broth.
- 2Roast tomatillos, peppers and garlic. Toast pepitas in a dry pan.
- 3Blend roasted vegetables and pepitas with some chicken broth until smooth.
- 4Combine chicken, hominy and green broth. Simmer 15 minutes. Serve with garnishes.
🫙 Sopa de Tortilla (Tortilla Soup)
A deeply flavoured tomato and chile broth with crispy fried tortilla strips, creamy avocado, sour cream and cotija cheese. One of the most satisfying soups in the world.
- 6 corn tortillas, cut into strips and fried
- 4 plum tomatoes, roasted
- 2 dried pasilla or ancho chiles
- 4 garlic cloves, ½ white onion
- 4 cups chicken broth
- 2 cups shredded cooked chicken
- Avocado, sour cream, cotija to serve
- 1Roast tomatoes, chiles and garlic until charred. Soak chiles 10 minutes.
- 2Blend roasted vegetables with broth until smooth. Season well.
- 3Simmer blended broth 15 minutes. Add shredded chicken.
- 4Serve in deep bowls topped with crispy tortilla strips, avocado, sour cream and cotija.
🍋 Sopa de Lima (Yucatecan Lime Soup)
A fragrant chicken broth brightened with Yucatecan sour lime, served with crispy tortilla strips and fresh herbs. Light, aromatic and the kind of soup that cures everything.
- 1kg bone-in chicken breasts
- Juice of 4 limes (Yucatecan or regular)
- 1 white onion, ½ roasted
- 4 garlic cloves, 2 roasted
- 2 habanero chiles, 1 tsp oregano
- 6 corn tortillas, cut into strips and fried
- Fresh cilantro, diced tomato to serve
- 1Simmer chicken with onion, garlic, habanero and oregano for 30 minutes. Shred.
- 2Return shredded chicken to broth. Add lime juice and roasted onion and garlic.
- 3Simmer gently 10 minutes. Taste and adjust salt and lime.
- 4Ladle into bowls. Top with crispy tortilla strips, tomato and cilantro.
🍗 Caldo de Pollo (Mexican Chicken Soup)
The Mexican grandmother’s cure-all — a clear, deeply flavoured chicken broth with bone-in chicken, vegetables and fresh herbs. Sometimes the simplest things are the best.
- 1.5kg whole chicken or bone-in thighs
- 3 carrots, 3 celery stalks, 1 large onion
- 4 garlic cloves, 2 bay leaves
- 1 tsp cumin, 1 bunch cilantro
- 2 chayotes or zucchini, cubed
- Salt and pepper
- Corn tortillas and lime to serve
- 1Place chicken in a large pot with onion, garlic, bay leaves and water to cover.
- 2Simmer for 40 minutes, skimming any foam that rises.
- 3Add carrots, celery, chayote and cumin. Simmer 20 more minutes.
- 4Shred chicken back into the soup. Add cilantro and serve with tortillas and lime.
Rice, Beans & Sides
🍅 Mexican Red Rice
The restaurant-style Mexican rice that everyone wants to recreate at home. Toasted in oil first then simmered in tomato, broth and spices until every grain is perfectly fluffy and deeply flavoured.
- 1½ cups long grain white rice
- 2 tbsp vegetable oil
- 3 garlic cloves minced, ½ onion diced
- 1 can tomato sauce (227g)
- 1¾ cups chicken broth
- 1 tsp cumin, ½ tsp chili powder
- Salt, fresh cilantro to serve
- 1Toast dry rice in oil over medium-high heat, stirring, for 3 to 4 minutes until golden.
- 2Add onion and garlic. Cook 1 to 2 minutes more.
- 3Pour in tomato sauce, broth and spices. Bring to a boil.
- 4Cover and cook on low for 15 minutes. Rest 5 minutes covered. Fluff and serve.
🫘 Refried Beans from Scratch
Creamy, deeply savory refried beans made from scratch with dried pinto beans, bacon fat and garlic. Nothing from a can comes close to how good homemade refried beans are.
- 500g dried pinto beans, soaked overnight
- ½ white onion, 4 garlic cloves
- 2 tbsp bacon fat or lard
- 1 tsp cumin, salt to taste
- 2 cups bean cooking liquid reserved
- Cotija cheese to serve
- 1Drain soaked beans. Cover with fresh water and simmer with onion and garlic for 2 hours.
- 2Reserve 2 cups of the cooking liquid. Drain rest.
- 3Heat fat in a wide pan. Add beans a scoop at a time, mashing as you go.
- 4Add cooking liquid gradually, mashing and stirring until smooth and creamy. Season generously.
🥘 Frijoles Charros (Charro Beans)
Whole pinto beans simmered in a broth with bacon, chorizo, tomatoes and jalapeños. More of a stew than a side dish and substantial enough to eat on its own.
- 500g dried pinto beans, cooked
- 150g bacon, diced
- 100g Mexican chorizo
- 1 onion, 4 garlic cloves, 2 tomatoes diced
- 2 jalapeños sliced, 1 tsp cumin
- 1 litre pork or chicken broth
- Fresh cilantro and lime to serve
- 1Fry bacon until crispy. Add chorizo and cook until browned.
- 2Add onion, garlic, tomatoes and jalapeños. Cook 5 minutes.
- 3Add cooked pinto beans and broth. Bring to a simmer.
- 4Cook uncovered for 30 minutes until broth thickens slightly. Add cilantro before serving.
🌽 Esquites (Roasted Corn in a Cup)
Grilled corn kernels cut from the cob and tossed in a warm cup with mayo, lime, cotija and chili powder. The off-the-cob version of elote and just as completely irresistible.
- 4 ears of corn, kernels cut off
- 2 tbsp butter
- 3 tbsp mayonnaise
- ¼ cup cotija cheese crumbled
- 1 tsp chili powder, juice of 1 lime
- Fresh cilantro
- Salt to taste
- 1Cook corn kernels in butter in a hot pan, stirring occasionally, until charred in spots.
- 2Transfer to small cups or a bowl.
- 3Add mayonnaise and toss well while still warm.
- 4Top with cotija, chili powder, lime juice and cilantro. Eat immediately.
🥑 Mexican Coleslaw
A bright, tangy coleslaw with lime, cumin and cilantro that cuts through the richness of carnitas, barbacoa or any grilled meat. The side dish that makes everything else on the table better.
- 4 cups shredded green and purple cabbage
- 1 large carrot, grated
- ½ white onion, very thinly sliced
- Juice of 3 limes
- 2 tbsp olive oil
- 1 tsp cumin, 1 tsp honey
- Fresh cilantro, salt and pepper
- 1Combine shredded cabbage, carrot and onion in a large bowl.
- 2Whisk together lime juice, olive oil, cumin, honey, salt and pepper.
- 3Pour dressing over the slaw and toss thoroughly.
- 4Add cilantro and toss again. Let sit 10 minutes before serving so the flavours develop.
Salsas, Dips & Sauces
🥑 Classic Guacamole
Perfectly ripe avocados mashed with lime, cilantro, diced onion and jalapeño. This is the version you make when you want people to go silent after the first bite.
- 3 very ripe avocados
- Juice of 2 limes
- ½ cup fresh cilantro, roughly chopped
- ¼ cup white onion, finely diced
- 1 to 2 jalapeños, finely diced
- 1 Roma tomato, deseeded and diced
- Salt to taste
- 1Halve and pit avocados. Scoop flesh into a bowl.
- 2Add lime juice and salt. Mash to your preferred texture — some like it chunky.
- 3Fold in cilantro, onion, jalapeño and tomato.
- 4Taste and adjust lime and salt. Serve immediately or press plastic wrap directly onto the surface.
🍅 Pico de Gallo
The freshest, brightest salsa — just ripe tomatoes, white onion, jalapeño, cilantro and lime. No cooking required and it makes everything it touches taste better.
- 5 Roma tomatoes, deseeded and diced small
- ½ white onion, finely diced
- 2 jalapeños, finely diced (seeds optional)
- 1 large handful fresh cilantro, chopped
- Juice of 2 limes
- Salt to taste
- 1Combine tomatoes, onion and jalapeño in a bowl.
- 2Add cilantro and lime juice.
- 3Season generously with salt and stir well.
- 4Let sit for 10 minutes before serving so the tomatoes release their juice and the flavours come together.
🫙 Roasted Salsa Verde
Tomatillos, jalapeños and garlic roasted under the broiler until charred then blended into a bright, slightly smoky salsa verde. Better than anything you will ever find in a jar.
- 600g tomatillos, husked and halved
- 2 to 3 jalapeños, halved
- 5 garlic cloves, unpeeled
- ½ white onion, cut into chunks
- Fresh cilantro, juice of 1 lime
- Salt to taste
- Olive oil
- 1Place tomatillos, jalapeños, garlic and onion on a baking sheet.
- 2Broil for 8 to 10 minutes until charred in spots.
- 3Squeeze garlic from skins. Blend all roasted vegetables with cilantro and lime.
- 4Season with salt. Add a little water if too thick. Store in the fridge for up to 1 week.
🌶 Salsa Roja (Roasted Red Salsa)
Plum tomatoes, dried chiles and garlic roasted until deeply charred then blended into a rich, smoky red salsa that is the backbone of Mexican cooking.
- 6 plum tomatoes
- 3 dried guajillo chiles, rehydrated
- 2 dried ancho chiles, rehydrated
- 5 garlic cloves
- ½ white onion
- 1 tsp cumin, salt
- Fresh cilantro optional
- 1Roast tomatoes, onion and garlic until charred under the broiler or in a dry pan.
- 2Soak dried chiles in hot water for 15 minutes until soft.
- 3Blend roasted vegetables, soaked chiles, cumin and salt until smooth.
- 4Taste and adjust seasoning. Simmer in a pan for 5 minutes to deepen the flavour.
🥫 Red Enchilada Sauce from Scratch
A homemade enchilada sauce built from dried guajillo chiles, tomatoes and spices. It takes 20 minutes and is so much better than store-bought that you will never go back.
- 5 dried guajillo chiles
- 2 dried ancho chiles
- 1 can diced tomatoes
- 4 garlic cloves, ½ onion
- 2 cups chicken or vegetable broth
- 1 tsp cumin, 1 tsp oregano
- Salt and pepper, 1 tbsp olive oil
- 1Toast dried chiles in a dry pan for 30 seconds per side. Soak in hot water 15 minutes.
- 2Blend soaked chiles, tomatoes, garlic, onion and broth until very smooth.
- 3Heat oil in a pan. Pour in blended sauce through a strainer, pressing it through.
- 4Simmer with cumin, oregano, salt and pepper for 10 minutes until thick and rich.
Appetisers & Snacks
🧀 Quesadillas
Crispy flour tortillas filled with melted cheese and your choice of filling, griddled until golden on both sides and served with salsa, guacamole and sour cream. The most universally loved Mexican dish.
- 2 large flour tortillas
- 1½ cups shredded Oaxaca or mozzarella cheese
- ½ cup cooked seasoned chicken, beef or beans
- 1 tbsp butter or oil for the pan
- Salsa, guacamole, sour cream to serve
- 1Scatter cheese over half of each tortilla. Add filling on top of the cheese.
- 2Fold tortillas in half.
- 3Cook in butter over medium heat for 2 to 3 minutes per side until golden and cheese is fully melted.
- 4Cut into wedges. Serve immediately with salsa, guacamole and sour cream.
🌮 Flautas (Rolled and Fried Tacos)
Corn tortillas tightly rolled around a chicken or beef filling and fried until perfectly crispy. Served standing up with guacamole, crema and salsa. One of the most satisfying textures in all of Mexican food.
- 12 corn tortillas
- 2 cups shredded seasoned chicken or beef
- Oil for frying
- ½ cup Mexican crema or sour cream
- Guacamole, shredded lettuce, crumbled cotija
- Salsa verde or roja to serve
- 1Heat tortillas until pliable. Place a line of filling down the center of each.
- 2Roll tightly and secure with a toothpick.
- 3Fry in 175°C oil for 2 to 3 minutes until golden and crunchy all over.
- 4Drain on paper towels. Serve topped with crema, cotija, lettuce and salsa.
🫙 Sopes
Thick masa discs fried until golden then pressed to form a rim and filled with refried beans, meat, lettuce, cheese and crema. A street food staple that is absolutely worth making from scratch.
- 2 cups masa harina
- 1¼ cups warm water, pinch of salt
- Oil for frying
- 1 cup refried beans
- 1 cup seasoned shredded chicken or beef
- Shredded lettuce, cotija, crema, salsa
- 1Mix masa harina, water and salt into a smooth dough.
- 2Form into balls then flatten into thick 8cm discs.
- 3Cook on a dry comal or pan for 2 minutes per side until just set. Fry in oil 1 minute more.
- 4While still hot, press up the edges to form a rim. Fill with beans, meat and toppings.
🌽 Nachos Loaded
Crispy tortilla chips loaded with seasoned beef, black beans, two types of melted cheese, jalapeños and every topping you can find. Made properly, nachos are a complete meal.
- 1 large bag thick tortilla chips
- 500g seasoned ground beef
- 1 can black beans
- 2 cups shredded cheddar and Monterey Jack
- Sliced jalapeños, sour cream
- Guacamole, pico de gallo, cilantro
- Lime wedges to serve
- 1Preheat oven to 400°F. Spread chips on a large lined baking sheet.
- 2Top evenly with beef, beans and both cheeses.
- 3Bake for 10 to 12 minutes until cheese is fully melted.
- 4Remove from oven and immediately add jalapeños, sour cream, guacamole and pico de gallo.
🫔 Tamales
Masa dough filled with seasoned pork or chicken, wrapped in corn husks and steamed until perfectly tender. Tamales take time but the result is something completely unlike anything else.
- 4 cups masa harina
- 1 cup lard or vegetable shortening
- 3 cups warm broth
- 2 tsp baking powder, 1 tsp salt
- 2 cups seasoned shredded pork or chicken
- Dried corn husks, soaked in water 30 minutes
- 1Beat lard until fluffy. Mix in masa harina, broth, baking powder and salt until a soft dough forms.
- 2Spread masa onto soaked corn husks. Add a spoonful of filling down the center.
- 3Fold husks to enclose filling and fold bottom up.
- 4Stand upright in a steamer. Steam for 75 to 90 minutes until masa pulls away from the husk cleanly.
Mexican Breakfast
🍳 Huevos Rancheros
Fried eggs served on warm corn tortillas smothered in a bright, spicy ranchero sauce. One of the most satisfying breakfasts in the world and ready in 15 minutes.
- 4 eggs
- 4 small corn tortillas
- 2 cups ranchero sauce (salsa roja simmered 5 minutes)
- 1 cup refried beans
- Cotija cheese, crema, fresh cilantro
- Avocado slices to serve
- 1Warm tortillas and spread with refried beans. Keep warm.
- 2Fry eggs in a little oil to your preferred doneness.
- 3Warm ranchero sauce in a pan.
- 4Place 2 tortillas on each plate. Top with fried eggs and pour warm ranchero sauce over everything. Add cotija, crema and avocado.
🌶 Chilaquiles Verdes
Yesterday’s tortilla chips simmered in salsa verde until just softened but still with some bite, topped with crema, cotija, onion and a fried egg. The best breakfast use of leftover chips ever invented.
- 4 cups tortilla chips (slightly stale is ideal)
- 2 cups salsa verde
- 2 eggs
- ¼ cup Mexican crema
- Cotija cheese crumbled
- ½ white onion thinly sliced, cilantro
- 1Heat salsa verde in a wide pan until simmering.
- 2Add tortilla chips. Toss gently to coat. Cook 2 to 3 minutes until softened but not mushy.
- 3Fry eggs separately in oil.
- 4Serve chilaquiles topped with a fried egg, crema, cotija, onion rings and cilantro.
🌯 Mexican Breakfast Burritos
Fluffy scrambled eggs with chorizo, potatoes and cheese wrapped in a warm flour tortilla. The kind of breakfast that keeps you full until dinner.
- 6 eggs, beaten
- 150g Mexican chorizo
- 2 medium potatoes, diced small and fried
- 1 cup shredded cheddar cheese
- 4 large flour tortillas
- Salsa, sour cream, hot sauce to serve
- 1Cook chorizo, breaking it apart until crispy. Remove to a plate.
- 2Fry diced potatoes in the chorizo fat until golden and cooked through.
- 3Add beaten eggs and scramble gently with chorizo and potatoes until just set.
- 4Warm tortillas. Fill with egg mixture and cheese. Roll and serve with salsa and sour cream.
🍳 Huevos a la Mexicana
Scrambled eggs cooked with the three colours of the Mexican flag — tomatoes, jalapeños and white onion. Simple, incredibly tasty and on the table in 10 minutes.
- 4 eggs, beaten
- 2 Roma tomatoes, diced
- 1 jalapeño, finely diced
- ¼ white onion, finely diced
- 1 tbsp butter
- Salt, fresh cilantro
- Warm tortillas to serve
- 1Melt butter in a pan over medium heat.
- 2Cook onion and jalapeño for 2 minutes until softened.
- 3Add tomatoes and cook 1 minute more.
- 4Pour in beaten eggs. Scramble gently over medium-low heat until just set. Season with salt and cilantro.
🌽 Atole de Vainilla (Warm Corn Drink)
A warm, thick, comforting drink made from masa harina, milk and vanilla. Served at breakfast and especially popular around Day of the Dead. Warming, nourishing and deeply traditional.
- 4 cups whole milk
- 4 tbsp masa harina
- 3 tbsp sugar or to taste
- 1 tsp vanilla extract
- Pinch of cinnamon
- Pinch of salt
- 1Whisk masa harina with 1 cup of cold milk until completely smooth.
- 2Heat remaining milk in a saucepan over medium heat until steaming.
- 3Whisk in the masa mixture, sugar, vanilla, cinnamon and salt.
- 4Stir constantly for 8 to 10 minutes until thickened to a drinkable consistency. Serve warm.
Desserts & Drinks
🍩 Churros with Chocolate Sauce
Crispy, golden pastry sticks coated in cinnamon sugar and served with a thick, dark chocolate dipping sauce. The smell alone as they come out of the oil is worth making these for.
- 1 cup water, 2 tbsp sugar, 1 tbsp butter
- 1 cup plain flour, 1 large egg
- Oil for frying
- ½ cup sugar, 2 tsp cinnamon (for coating)
- For sauce: 150g dark chocolate, ½ cup cream
- 1Bring water, sugar and butter to a boil. Add flour all at once and stir vigorously.
- 2Cool 5 minutes then beat in egg. Transfer to a piping bag with a star tip.
- 3Pipe 12cm lengths into 180°C oil. Fry 3 to 4 minutes until golden. Drain.
- 4Roll immediately in cinnamon sugar. Melt chocolate with cream for the sauce.
🎂 Tres Leches Cake
A light sponge cake soaked in three types of milk until completely saturated and impossibly moist, then topped with whipped cream and cinnamon. The most celebratory cake in Mexico.
- 5 eggs separated, 1 cup flour
- 1 cup sugar, 1 tsp baking powder
- For soak: 1 cup evaporated milk, 1 cup condensed milk, 1 cup heavy cream
- 2 cups whipped cream for topping
- Ground cinnamon and maraschino cherries
- 1Beat egg yolks and sugar until pale. Fold in flour and baking powder. Beat whites to stiff peaks and fold in.
- 2Bake in a greased pan at 350°F for 25 minutes until golden. Cool completely.
- 3Pierce the cake all over with a fork. Pour the three-milk mixture slowly and evenly over the top.
- 4Refrigerate 4 hours or overnight. Top with whipped cream and a dusting of cinnamon before serving.
🍮 Flan (Vanilla Caramel Custard)
Silky smooth vanilla custard with a glossy amber caramel sauce that pours over the top when unmoulded. Classic, elegant and one of the most satisfying desserts in the world.
- For caramel: ½ cup sugar, 2 tbsp water
- For custard: 4 eggs, 2 egg yolks
- 1 can sweetened condensed milk (397g)
- 1 cup whole milk, 1 cup heavy cream
- 2 tsp vanilla extract
- 1Make caramel by cooking sugar and water until deep amber. Pour into ramekins immediately.
- 2Blend eggs, condensed milk, whole milk, cream and vanilla until smooth.
- 3Pour custard over set caramel. Place ramekins in a bain-marie.
- 4Bake at 325°F for 45 minutes until just set. Cool then refrigerate 4 hours. Unmould to serve.
☕ Café de Olla (Pot Coffee)
Coffee brewed in a clay pot with cinnamon and piloncillo. The sweetness of the unrefined sugar and the warmth of the cinnamon transforms a simple cup of coffee into something genuinely special.
- 4 cups water
- 4 tbsp coarsely ground dark coffee
- 1 cinnamon stick
- 3 tbsp piloncillo or dark brown sugar
- 3 whole cloves optional
- Orange peel strip optional
- 1Combine water, cinnamon, piloncillo, cloves and orange peel in a small clay pot or saucepan.
- 2Bring to a gentle boil, stirring to dissolve the sugar.
- 3Add ground coffee. Stir once and simmer 5 minutes.
- 4Strain through a fine sieve into cups. Serve hot. No milk needed.
🍫 Mexican Hot Chocolate (Champurrado)
Thick, rich chocolate drink made with real Mexican chocolate, cinnamon, chili and masa harina for body. This is hot chocolate from another universe entirely.
- 4 cups whole milk
- 2 discs Mexican chocolate (like Ibarra) chopped
- 2 tbsp masa harina whisked with ½ cup cold milk
- 1 cinnamon stick
- 1 dried ancho or pasilla chile, whole
- 2 tbsp piloncillo or dark brown sugar
- 1Heat milk with cinnamon stick, dried chile and sugar over medium heat until steaming.
- 2Remove chile. Add chopped Mexican chocolate and whisk until melted.
- 3Whisk in the masa mixture. Stir constantly for 5 minutes until thickened.
- 4Remove cinnamon stick. Froth with a molinillo or whisk. Pour into mugs and serve immediately.
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