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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Flour tortillas are spread with a spiced cream cheese filling of chicken, tomatoes with green chiles, pepper and Mexican cheese, then chilled and sliced. The neat spirals make easy party bites straight from the fridge.
Cubed russet potatoes tossed in olive oil with smoked paprika, chili powder, garlic powder, onion powder, cumin and cinnamon, baked until crisp and browned.
White rice toasted in oil until golden, then simmered in a pureed tomato, onion and garlic mixture with chicken broth, carrot, peas, cilantro and an optional serrano pepper, and rested before fluffing.
Chicken breast cooked slowly in a smoky chipotle and crushed tomato sauce, shredded, crisped in a hot skillet, and tossed back through the pureed sauce with lime juice.
Two pounds of jumbo shrimp are boiled just until they curl, cut into chunks, and folded with celery, cucumber, avocado, cilantro and onion in a tomato sauce sharpened with lime, orange, garlic and hot sauce. An hour in the fridge marries the flavours before serving.
Grilled corn on the cob, charred on all sides, coated with a sour cream, mayonnaise, cotija, garlic, lime and cilantro mixture and finished with more cotija.
Roasted sweet potato cubes and seasoned ground beef topped with a creamy corn, onion and cotija mixture. A bowl-style main with lime and chili-lime seasoning.
Chilli-spiced wild mushrooms cook with guajillo chillies and white wine, served with charred corn, green beans, blackened garlic and crispy tortilla strips.
A vegan salad of sweetcorn, black beans, avocado, cherry tomatoes and quick-pickled red onion with cumin, chilli, coriander and lime, served over Little Gem lettuce leaves.
MexicanSide dishes30 minServes 4–6 as a side176 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolHigh FiberRenal
Small burritos filled with shredded lamb birria and Oaxaca cheese with onion and cilantro, crisped in a skillet and served with hot consommé for dipping.
Rich and intense, chocolaty and spicy at the same time, mole poblano is Mexico's national dish. In Southern California, as in Mexico, there are as many variations of mole as there are cooks. This recipe comes from La Casita. It's a dense, rich mole with intense chile flavors. For a milder version omit the puya chiles.
MexicanMAINS, STOVETOP, POULTRY, DAIRY-FREE4 hrServes 10 to 12927 kcalGluten-freeDairy-freeEgg-free
Layered tortilla chips baked with spiced beef mince, black beans and cheddar, finished with cherry tomatoes, spring onions, soured cream and lime wedges.
MexicanStarters & nibbles1 hrServes 2 as a main, 4 as a starter295 kcalGluten-freeEgg-freeDiabeticLow Fat / Low CholesterolHigh Fiber
Spice-rubbed bone-in chicken thighs seared, then baked over long grain rice with chicken stock, tomato passata, corn and black beans, finished with lime juice, coriander and jalapeño.
MexicanDinner, One Pot, Rice55 minServes 5548 kcalGluten-freeDairy-freeEgg-free
Pork shoulder seared and pressure-cooked in chicken broth, orange and lime juice with garlic and warm spices, then shredded and broiled until the edges crisp.
A pound of poached shrimp are jarred with pineapple pieces, jalapeño and red onion under a sweet-sharp brine of white vinegar, pineapple juice and lime juice. A few hours in the fridge turns them into a bright, snackable pickle.
A smooth blended soup of Yukon Gold potatoes and broiler-charred poblano peppers with cilantro, crema and lime. Bowls are finished with queso fresco and roasted pepitas.
Pork shoulder braised in a blended sauce of roasted tomatillos, poblano chiles and jalapeño with cilantro, cumin and oregano. It is served with cooked rice and extra cilantro.
Thin-sliced pork tenderloin coated in fajita seasoning and seared with bell peppers and purple onion. Everything is served sizzling in warm flour tortillas.
Portobello mushrooms bake in a blended adobo of guajillo chillies, tomato, onion, garlic, cumin and coriander until tender and deeply flavoured. Spooned into warm corn tortillas with coriander, onion, lime and salsa, they make a full vegan taco filling.
Prawns marinated in chipotle, lime and coriander, seared quickly and tucked into warmed tortillas with a yogurt cabbage slaw and a sriracha sour cream sauce.
Pulled Pork Carnitas Quesadillas is a Mexican dish centred on pork. It combines shredded Pork Carnitas, shredded mozzarella cheese, tortillas for a straightforward, balanced result.
Shredded pork carnitas crisped in a pan, mixed with black beans, corn and enchilada sauce, rolled in tortillas and baked under more sauce and cheese. Fifteen minutes of assembly for a bubbling midweek bake.
Burrito-size tortillas filled with seasoned shredded chicken, sour cream, cheddar, and green chilies, then covered with a melted queso blanco and tomato sauce. They bake until hot and bubbly.
A silky stovetop queso of real cheddar melted into evaporated milk with tomato, green chiles and cilantro — smooth enough to stay scoopable as it cools.