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5 Authentic Mexican Recipes

5 Authentic Mexican Recipes

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Forget Tex-Mex; we’ve got five recipes for authentic Mexican food

Corn is a staple in Mexican cuisine; many authentic Mexican recipes incorporate it in some way.

When most people in the United States say they’re craving Mexican food, what they actually want to eat is Tex-Mex, a regional cuisine that uses ingredients and cooking techniques from both the Southwestern United States and from Mexico. Authentic Mexican food doesn’t rely on ingredients like beef, sour cream, or ground cumin. Rather, truly authentic Mexican food uses mostly chicken and pork and relies on corn, fresh fruits and vegetables (like tomatillos and chayote), and chipotle peppers.

If there aren’t authentic Mexican restaurants near you, we’ve got five recipes for real Mexican food that you’ll love.

Pork Pozole
Hominy is whole-puffed corn kernels that are usually eaten boiled. They’re used here, along with pork and cabbage, to make this authentic Mexican stew.
Click here for the recipe.

Rajas con Crema
If you’re looking for a truly authentic Mexican recipe, try these poblano peppers in Mexican cream; it’s a dish typically served as a complement to tacos.
Click here for the recipe.

Elotes Callejeros
Mexican food relies heavily on corn and this is one of the best corn recipes. Don’t be surprised if you get addicted to this cotija cheese-coated grilled corn.
Click here for the recipe.

Roasted Green Salsa with Tomatillos
Salsa, the Spanish word for sauce, gets a distinctly authentic Mexican twist with the addition of tomatillos.
Click here for the recipe.

Mexican Hot Chocolate
Drinking chocolate dates as far back as the ancient Aztecs. This authentic Mexican treat uses cinnamon to spice up the warm chocolate; you could also add a pinch of ground chipotle pepper.
Click here for the recipe.

Kristie Collado is The Daily Meal's Cook Editor. Follow her on Twitter @KColladoCook.

17 Mexican Recipes for Cinco de Mayo

You’ve got two options for celebrating Cinco de Mayo this weekend.

You could gather with friends and family to discuss the details of the Battle of Puebla when an under-equipped Mexican army halted French advances on May 5, 1862.

Or you could choose an authentic Mexican recipe to gorge on.

If the latter sounds more appealing, consider making one of the following 17 recipes. These are some of the most popular recipes on this site, plus a few from other Mexican-centric sites that I trust. Have fun with them and feel free to get in touch if you have any questions about how to make them. (Click the link or pic to be taken to the recipe instructions.)

Menudo - Spicy Tripe Soup

Menudo is widely offered as a weekend brunch food at rustic mom-and-pop restaurants in Mexico. This rich soup is thought to help with hangovers, so it's usually served on New Year's Day. Traditionally, this dish's many steps are split amongst members of the family, so its labor-intensive nature goes to show how special it is.

Our version uses pigs' feet, honeycomb beef trip, and hominy, which cook in water, spices, and herbs. Ready after 13 hours of prep and cooking, this flavorful soup is best when made a couple of days in advance and then reheated because the broth concentrates and intensifies its flavor.

Serve with a starch (bolillos, tostadas, or tortillas), lime, and any Mexican table sauce.

Authentic Mexican Recipes

Beginning cook to advanced, you’ll find a recipe for authentic Mexican food that you’ll love with pictures and preparation tutorials.

Some recipes are easy to make and some are more labor-intensive but all are delicious. You’ll find something to make for breakfast, lunch, dinner, and maybe even parties. Some are traditional old family recipes and some are modern. Which one is your favorite?

Red Pork Pozole

Authentic Red Pork Pozole – a simple, earthy, rich, and satisfying dish. Pork and hominy in a mildly spicy chile broth garnished with shredded cabbage, diced onion, sliced radish, and Mexican oregano finished with a squirt of lime juice.

Frijoles de la Olla

Frijoles de la Olla, which translates as “beans in a pot“, is probably the most common dish in Mexico. Beans along with corn and chiles are the foundation of Mexican cooking.

Red Enchilada Sauce

Homemade enchilada sauce beats canned every time. Period. If you have never made it from scratch, you should give this authentic Mexican recipe a try. It is much easier to make than you may think and the results are phenomenal.

Pico de Gallo

Pico de gallo is a raw salsa known as a salsa fresca, or “fresh salsa,” in Spanish. It is a delicious combination of Roma tomatoes, white onion, cilantro, serrano chile, and a splash of lime juice.

Tacos de Rajas con Queso

Rajas con queso (Pronounced ra-HAS con KAY-so) is a taco filling made with fresh Poblano chile, a mild green chile typically used for chiles rellenos, rajas, and crema de poblano. This dish is served throughout Mexico.

Chicken Tinga

Chicken Tinga [pronounced teen-GA], a classic shredded chicken taco or tostada filling prepared with sliced onions and a tomato chipotle sauce is a full-flavored crowd pleaser. It has a smoky flavor with just enough heat from the chipotle.

Garbanzos with Guajillo Chile

Garbanzo beans and guajillo chile are a great combination, packed with flavor but not too spicy. It is delicious served hot or cold.

Chiles Rellenos

Authentic chiles rellenos, poblano chiles stuffed with a savory pork filling. Chiles Rellenos are one of the best known and loved Mexican foods.

Mexican Salsa

Great tomato flavor with the pop of cilantro and just the right amount of heat from the serrano chiles. Goes well with chips, carne asada tacos, and eggs.

Rustic Tomato and Tomatillo Salsa

Traditional Mexican salsa with charred tomato and tomatillo prepared in a molcajete, a volcanic stone mortar, and pestle.

Recipe for authentic chiles en nogada based on an old family recipe from Yuriria, Guanajuato that dates back to the 1950’s.

Didn’t find what you were looking for?

Check out the complete list of Authentic Recipes.

Mexican Recipes You’ll Make Again and Again

From tacos and tamales to enchiladas and agua fresca, it’s easy to fall in love with the flavors of Mexican cuisine. We’ve rounded up our best authentic Mexican recipes (along with some really great Mexican-inspired takes) to pay homage to all the delicious dishes we find ourselves coming back to, time and time again.

Photo By: Tara Donne ©Tara Donne

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Stephen Murello ©Stephen Murello

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Antonis Achilleos

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Baja-Style Fish Tacos

Beer-battered halibut is fried to a golden crisp, then topped with shredded cabbage and salsa for the ultimate fish taco.

Watermelon and Mint Agua Fresca

This fruity and refreshing drink is so simple to make. Just puree cubed, seeded watermelon with a little water in a blender, until smooth. Then, pour over a mixture of muddled mint leaves, sugar and lime slices. Best of all, agua fresca (which can be made with a variety of different fruits) pairs perfectly with just about any Mexican dish you&rsquore serving up.

Easiest-Ever Chicken Mole Enchiladas

Chiles Rellenos


This marinated, shredded beef is perfect for tostadas, burritos, tacos and even sandwiches. Better yet, this recipe makes a big batch so you can easily store some in the freezer and be one step ahead on nights when you don&rsquot have time to cook from scratch.

Chicken Tamales


Marcela&rsquos take on this delicious, deep-fried treat couldn&rsquot be easier: she uses pre-made tortillas. Leave them whole or cut them into any desired shape before frying, then toss in cinnamon-sugar. It&rsquos that simple!

The Best Pork Enchiladas

Enchiladas from the Mexican state of Oaxaca are made with a red chile sauce. Ours has raisins to pull the fruit flavors from the ancho chiles and add a touch of sweetness. The pork is braised with aromatics and seasonings that turns into a deeply flavored blended sauce. Frying the tortillas a bit before rolling them gives them a durability that is important when assembling the dish.

Classic Margarita

Once you've tasted a homemade margarita, you may never go back to the store-bought stuff. Tequila, lime juice and agave syrup are all you need for this classic, refreshing drink.

Tyler keeps his take on Mexican flan traditional, flavoring it with vanilla bean, cinnamon and lemon.

36 Traditional Mexican Recipes You'll Want to Dish Up Again and Again

Authentic Mexican food goes way beyond tacos and salsa, and if you're looking to change up your weeknight dinner routine, then traditional Mexican recipes are a great option. From chilaquiles to empanadas to fajitas, the best Mexican food is tasty, spicy and oftentimes very easy to prepare. Maybe you're looking to add some new Crockpot recipes to your repertoire. Perhaps you're seeking some fun vegetarian dinner ideas. Whatever the case, these Mexican dishes are sure to satisfy the whole family (including even the pickiest eaters).

While Tex-Mex recipes are always crowd-pleasers, they're not exactly authentic Mexican dishes you'd find south of the border. Traditional Mexican cuisine typically relies on indigenous staples like beans, chili peppers, and corn, and you can almost always expect a decadent sauce on the side, such as mole or pico de gallo. And if you're looking for street food-inspired dinners or comfort food recipes, then you'll find endless options with Mexican cuisine, including hearty stews and cheesy enchiladas. These Mexican recipes make great appetizers, lunches, and dinners all year round, whether you're into seafood, chicken, veggies, or just want all the cheese. Grab some tortillas and get ready to feast!

How do you eat conchas?

Well, almost everyone eats a concha just like eating a donut, by taking a big bite out of it! Many also like to dip it in a glass of milk or Mexican hot chocolate. However, some of us enjoy slicing the conchas in half and spreading warm refried beans on them. Some people also spread on “natas”, which is the thick, creamy film that forms after you boil raw milk.

Regardless of how you eat it, a good concha will taste delicious no matter what. Let’s move on to the recipe to learn how to make conchas at home!



  • 500 grams (3-¾ cups) of All-Purpose Flour, plus extra for dusting
  • 125 grams (½ cup + 2 Tbsp) white Sugar
  • 7.5 grams ( 2- ½ tsp) Instant Dry Yeast
  • 3 grams (½ tsp) Salt
  • 100 grams ( ½ cup) Non-Salted Butter, at room temperature
  • 100 ml Eggs* (use a measuring cup, it equals about 6-½ Tbps )
  • 5 ml (1 tsp) Vanilla extract*
  • 120 ml (½ cup) Milk (warm).
  • 100 grams (½ cup plus 1 tsp) Vegetable Shortening (extra to grease the dough and baking sheets)
  • 100 grams ( &frac78 of a cup) Confectioner Sugar
  • 120 grams (1 cup) All-Purpose Flour
  • 5 grams ( 2-½ tsp) Cocoa powder (for half of the topping, if desired)
  • 2.5 grams ( 1 tsp) Cinnamon (optional for the white topping)


  • To achieve better results weight your ingredients in grams & ml. I only included the amounts in imperial units for the convenience of some cooks but it is always more accurate to measure the ingredients by weight.
  • I use 2 large organic eggs, which when measuring about 100 grams or ml. Difference brands and varieties fo eggs will have different sizes, just makes sure that the amount you use is 10o ml.
  • *You can also use bread flour for a softer texture.
  • *Please make sure that the butter you’re using is non-salted, since the extra salt in salted butter will kill the yeast, and your bread won’t rise.
  • * Depending on the flour you use, you may require less or more milk, as some flours absorb more liquid than others.
  • If using Active Yeast, you will first need to proof the yeast in the warm milk for about 10 to 15 minutes, before adding it to the rest of the ingredients.
  • * If you want to make all the Conchas with a chocolate topping (as opposed to half), use 10 grams of cocoa powder instead of 5. For colored toppings, add a few drops of food coloring to the white topping.
  • *Make sure that the yeast you’re using is fresh. Read the expiration date, or test the yeast in some warm water (if it makes bubbles after 5 minutes, then it is good to use).
  • *Start early in the morning to have enough time to let the dough rest. You can even prepare the dough a day before and store it in the fridge to bake the next day.


  1. Have each ingredient ready and measured (by weight) before starting, and thoroughly read the notes above. Mix the all-purpose flour, yeast, sugar, and salt in the bowl of a stand mixer at medium speed, just to mix it well.

  1. Add the butter and mix well (using the stand mixer with the hook attachment), then mix in the eggs and vanilla extract and slowly pour the milk in little by little until the dough looks cohesive (you may need less or more milk, as some flours soak up more liquid than others). Keep beating the mixture for about 7 minutes at medium speed. Add a little more flour around the inside of the bowl (2-3 tablespoons), just enough for the dough to separate from the container. The dough should be soft and slightly sticky.

Your dough should feel very soft and elastic.

  1. Place the dough on your floured working table and knead it just enough to shape it into a ball.
  2. Place this ball in a large greased bowl to rest. Cover it with a plastic wrap (or wax paper) and a kitchen napkin. Let the dough rest in a warm place for about 2 hours until it doubles in size. I usually turn the light on in my oven and place the bowl inside, close to the light. Be aware that if your kitchen is cold, the dough will take longer to rise. Be patient and do not try to proceed to the next step until the mixture has doubled in size.

Making the Concha toppings

  1. While the dough is rising, you can prepare the sugar topping. Soften the shortening with your spatula until it is very creamy, and then add the confectioner’s sugar. Finally, add in the flour little by little (if using, add the ground cinnamon in this step). Set this paste aside to use later. If you’re making half of the Conchas with the chocolate topping, then divide the paste in two and add the cocoa powder to one half, mixing it until it integrates very well.

  1. Once the dough has risen and doubled in size, place it onto a floured surface and let it rest for about 5 minutes. Divide the dough into 16 small balls (60 grams each). To shape the balls, lightly flour your hands and place each small ball on the working surface and gently press down with your hand, rotating your hand to form the balls.
  2. Place them onto greased baking sheets and continue until you’ve finished shaping all of the dough.
  3. Using your hands, grease the top of each ball with a little shortening. Do not skip this step, as it will help the topping adhere to the dough.
  4. To add the topping, flour your hands and divide the topping paste into 16 balls. Use your hands to press down on each one to form a small, flat circle (I like to use a sheet of plastic, like when making tortillas). Place this disk onto the ball of dough, and press it down very firmly.

  1. Once you’ve finished placing the topping on the buns, use a concha cutter or a knife to decorate them with the traditional concha shape.
  2. Allow the conchas to rise in a warm place until they are almost double in size. Depending on the temperature of your kitchen, this step could take anywhere from 1 to 2 hours. Do not leave them to rise any longer, because if you let them grow too much they will collapse inside the oven. Bake in a preheated oven at 325º degrees for 20 minutes, or until the bottom of the conchas are lightly golden. If you are placing more than one baking sheet in your oven, rotate them after 10-12 minutes. Move the sheet on the bottom rack to the top rack and vice versa to have an even baking.

I hope you try this recipe and enjoy the results. Baking (with or without yeast) can sometimes be tricky, and it can help to try out different recipes to see what works for you. There are many other concha recipes out there on the web, for example, the one at Pati’s Mexican Table Pati’s Mexican Table or the one from Marcela Valladolid. The only recipe I’m not very confident about is the one at the King Arthur website, since it is very different than a regular concha recipe you will find in Mexico.

This is how I freeze the already shaped Conchas.

As a final note: I like to freeze the concha dough to use it later, by dividing the dough in two and storing one half in a freezer bag. Defrost it overnight and then shape the conchas. Another thing that I started doing several years ago was to freeze the already-shaped conchas with the topping already on. I place them on a tray and put them in my freezer, then wait until they’re frozen and store them in a freezer bag. When I want to bake them, I defrost them until they rise and then cook them as indicated in the recipe above.

CookDelicious Mexican Food!

Welcome to this site, your site – a site where you will learn in an easy, professional, precise, friendly and fun way to cook authentic Mexican food . You will also learn about the culture, traditions, customs and history that surround in the Mexican cuisine – A World Class Cuisine.

If you don’t have experience in the kitchen – don’t worry. With us you will be able to cook dishes that are considered very complex . This is thanks to the fact that all the recipes are explained step by step and in detail. There is no way that your dishes will go wrong.

If you cannot tolerate the spicy food, also don’t worry. The Mexican food is spicy by excellence however in this occasion you are the chef and you can adjust the recipes by using more chiles or less chiles , depending on your spicy food tolerance .

As we all know this site is exposed to the world and it is possible that you may visit us from a place where it is difficult to find Mexican ingredients to prepare these fabulous recipes. If you are in this situation we have a solution for you as has an alliance with, possibly the largest online store in the planet, where you can buy all the Mexican ingredients that you need . We only suggest you to review the shipping policies to ensure that your country is included.

– While navigating throughout all our recipes on the right column you will find different foods and products that we recommend buying at, so your dishes are a success.

Well it is time that you start cooking delicious Mexican food. You can navigate the site using the navigation bar that is located in the left column where you will find the dishes by topic (and more surprises) or you can go to the recipe index where you can choose among a wide range of recipes.

In each recipe is given a brief description of the dish, a brief description of the steps to follow in the recipe, the ingredients list, the cookware list, the preparation and additional comments. We recommend you to follow the recipes in this order so your dish will have all the Mexican flavor.

The last thing that we have left to mention is that you enjoy this site a lot and this cuisine that is so vast, so varied, so full of color and so full of flavor from which we are sure that you will find various dishes that will fascinate you.

5 Deliciously Authentic Mexican Recipes

Mexican food is a popular ethnic cuisine appropriated all over the world with varying degrees of authenticity. No matter what version of Mexican dishes we enjoy, they’re typically a huge hit at restaurants, parties, or the family dinner table. Here are 5 authentic Mexican recipes that will inspire a visit to this great travel destination!

Guacamole is a hard to resist dip that has become a staple worldwide. The dish is made from avocados, onion, lime juice, and cilantro. Everyone has their own version when making the dip at home – and we recommend getting creative! Try this recipe from Alton Brown and see what you can throw in to make it your own.

Chiles en Nogada

Chiles en nogada is a national dish of Mexico, and a beloved fixture in most homes. This patriotic dish represents the Mexican flag with the three colors of white, green, and red. It consists of poblano chiles stuffed with picadillo and covered with a cream sauce and pomegranate seeds. Here’s a great recipe from so you can celebrate Mexico at home!

Mole Poblano

Mole is a classic rich sauce in Mexico made by grinding several ingredients together. This signature dish has delicious chicken underneath the mole sauce- which is traditionally made and enjoyed for big celebrations like birthdays and anniversaries. If you’ve got something important coming up, why not try this labour-of-love recipe from Ming’s Quest?

You might know this dish as a “taquito”. They’re traditionally called flautas in Mexico, and are delightful little rolls of flavor! The dish consists of a fresh tortilla rolls up with a filling inside. Traditional fillings consist of chicken, beef, or cheese. The tortilla is then fried and often served with sour cream, guacamole and salsa. These make a perfect addition to any party – so add these to your next fiesta menu! Here’s a great chicken flauta with avocado cream recipe from Sunny Anderson.

Al Pastor resembles the popular Lebanese Shawarma dish. The recipe was developed after immigrants from Lebanon arrived in Central Mexico. Pork is marinated in a series of bold flavors and slowly cooked on a vertical rotisserie. Once the meat is cooked, you’ll find it in a series of dishes like tacos, gringas, tortas, and alambres. Check out this authentic Al Pastor recipe from Jeff Mauro.

Ready to try all of these Mexican recipes? There’s no better way than by visiting this beautiful destination – browse our luxury villas in Mexico and get ready for a culinary adventure!

16 Authentic Mexican Dishes to Make for Cinco de Mayo

Skip the nachos and margarita mix and plan an authentic Mexican menu with these flavorful, traditional recipes.

When it comes to Cinco de Mayo𠅊 date that commemorates the Mexican Army’s defeat of the French Empire in 1862, but is now more widely recognized in the U.S. as a holiday for getting day drunk on cold cervezas𠅊 typical American party spread is likely to feature platters of nachos and ground beef-filled taco shells.

However, hard-shell tacos, nachos, Velveeta-based dips, and sugary-sweet margaritas are a far cry from authentic Mexican cuisine. For an authentic taste of the land South-of-the-border, you have to dig deeper into Mexican culture for dishes that are emblematic of their history and lifestyle, from Masa creations that date back thousands of years to street food mainstays served to hungry crowds today.

These traditional dishes will give you a taste of the true flavors of Mexico, and are guaranteed to make your Cinco de Mayo festivities more delicious.


This traditional Mexican soup is a celebratory dish served throughout Mexico on occasions like Christmas Eve, birthdays, and Mexican Independence Day. Though this soup has a history that stretches back to the days of the Aztecs, and once played a part in spiritual rituals, today it offers a comforting, homey taste of the country’s most classic flavors.

Get the recipe: Pozole

Cochinita Pibil

A classic recipe of the Yucatan Peninsula, this slow-roasted pork dish makes for a prime party-sized meal and a pretty epic taco filling. Marinated in a spicy, citrusy blend and cooked over charcoal, this flavorful dish will give you a far more authentic taste of Mexico than ground beef with taco seasoning. Just don’t forget the warm Fresh Corn Tortillas.


A craveable dish found on menus across Mexico, Chilaquiles got its name from chīlāquilitl, a word in Nahuatl, a historical Aztec language still spoken by some natives of Central Mexico. This dish is traditionally made triangles of corn tortillas simmered in a bath of red or green sauce and topped with crema, queso, and raw onions.

Sopes and Huaraches

These classic Mexican street foods are comprised of an exceptionally thick tortilla made of Masa—ground maize, which is used as a base for tortillas and tamales—layered with refried beans, queso, lettuce, salsas, and occasionally meat. The difference between the two dishes comes down to the shape while Sopes are round, Huaraches are formed into an oblong oval.


A mainstay of Mexican street food, Licuado stands can be found on just about every corner, selling a variety of sweet, cool liquids from large plastic drums. Made with an evaporated milk base and an assortment of fruits, Licuados are the slightly more indulgent sibling of the Agua Fresca, a fruit drink prepared without the milk base. Or, for a familiar taste of Mexico, try Horchata, made from rice and flavored with cinnamon.

This versatile name applies to a number of sauces served in Mexican cuisine. While the variations on mole are vast across the country, some of the most popular kinds include Mole Negro, made with chocolate for a slight sweetness, Mole Rojo, and Mole Poblano. Though mole can be served over a number of meats and dishes, a traditional𠅊nd delicious—pairing is with chicken.


This popular street food is a classic of Oaxacan cuisine, reminiscent of a tostada but with a larger, thinner crunchy tortilla base. Typically topped with refried beans, Oaxacan cheese, lettuce, and salsa, a tlayuda is the perfect snack to help soak up a few rounds of Mezcal.


These rolled, fried tacos can be found at stands across Mexico, filled with a variety of meats from chicken to Al Pastor, and topped with salsa and queso fresco.

Carne Adovada

Another excellent taco filling contender, Carne Adovada (a.k.a. Adobada), which translates to marinated meat, is a baked dish typically comprised of cubes of pork marinated in a chili blend and cooked at a low heat over a longer period for maximum flavor and melt-in-your-mouth effect.


Chances are you’ve tried this essential dish, which is consumed in droves at breakfast time from street vendors armed with barrels of the steamed pockets. With a history stretching back as early as 8000 BC, this traditional Masa recipe can be cooked in a corn husk or banana leaf, or even baked in small casseroles.

Elotes and Esquites

A pillar of Mexican street food, this simple, indulgent dish is made from a grilled whole ear of corn slathered with a chili and lime flavored, mayonnaise-based sauce and sprinkled with queso and cilantro. For those who prefer to eat their corn sans-cob, opt for Esquites, a creamy corn salad of the same ingredients instead.

Watch the video: Enchiladas με κοτόπουλο. Άκης Πετρετζίκης (May 2022).