Does Mexican sound good but you’re not sure where to start?
I get emails like that all the time from people overwhelmed by the endless recipes you can find online these days. Well…this list will take care of that!
These are my all-time favorite recipes on the site and they are the ones I make most often. If you’re new to any of them please consider giving them a go! There are 22 options in this list and they are all the real deal — I hope you find some keepers!
Click the name and it will take you to the recipe page on this site that has a printable recipe box.
This beauty is my new favorite and I am constantly recommending it to peeps. My old favorite is this simple tomato-based Salsa but when you combine tomatoes and tomatillos in the same salsa you get a completely unique flavor. Feel free to use it on tacos, burritos, eggs, or just plain ol’ chips!
This Birria has tremendous flavor and I think it’s easily one of the best recipes on the site. Yes, it takes a little planning, but the slow cooker will do most of the work if you let it! Once you’ve got a big batch of Birria on your hands then you’ve got access to all sorts of quick, satisfying meals. Yum 🙂
This recipe will keep you from buying enchilada sauce in a can and that’s a good thing! It uses about 15 Ancho chiles to create some real depth and flava that you won’t get from store-bought versions. Freezer friendly too!
This is easily the most debated recipe on the site. I think it’s a total keeper and I come back to it on a regular basis, but some peeps find the heat overwhelming. If you’re one of those who likes it, you will REALLY like it.
This is a personal concoction and I think it’s the perfect antidote to gloomy days. Traditional versions of cornbread use cornmeal as the base, but using Masa Harina will give you a massive bump in flavor and make it more “corny”.
Please try these Carnitas! Pork shoulder really responds to a low-and-slow cooking approach, and this recipe adds in a quick brine to give the pork even more flavor. Be sure to take a taste of the resting juices after cooking the pork as they are delish — you can drizzle those juices over the shredded pork and crisp them up under the broiler right before serving — so good!!
These pickled beauties are one of the most viewed recipes on the site — and for good reason! Pickling your own jalapenos gives you a massive upgrade compared to store-bought versions and you can use them in all sorts of dishes — or just munch on them straight from the jar!
I get tons of mileage from this Tinga recipe and I hope you will too! It took me about five versions to realize that adding tomatillos is the secret weapon to getting that authentic Tinga flavor. This is a great recipe to have in your arsenal as you can serve it up it so many different ways — see Tinga Tostadas for a variation.
This is a great recipe to get you familiar with the unique flavor of Mo-lay sauces. Don’t worry too much about serving style the first time you make it, even warm tortillas dipped in the Coloradito sauce will make for some happy faces at the dinner table.
This is another kitchen staple for me and it will give you loads of options for quick meals. All you’re doing here is blending an avocado with some authentic Salsa Verde, but the result is something otherworldly. Super easy to make too!
Hello delicious zucchini dish, thank you for always being such a crowd pleaser! This is a remarkably easy and satisfying option if you’re looking for a vegetarian filling for your tacos, burritos, or tostadas — I will sometimes even just stick it on a plate and have at it!
Add some cream to a traditional green enchilada sauce and you’re on track for some authentic Enchiladas Suizas. I usually fill these with shredded chicken and they are delicious, but feel free to adjust the protein to your liking.
This Mexican version of meatball soup is the sleeper on the list! It’s not a dish that’s normally associated with Mexican cuisine, but once people make it they are sold for life. Albondigas (meatballs) are traditionally made with fresh mint and that gives this dish a vibrancy that might surprise you.
This Chicken Chile Verde is another regular for me as it can lead to loads of quick, no-thinking-involved meals. Serve it up on warm tostada shells with beans and cheese and you’ll be a happy camper.
Ahh bean dip, what’s not to like?! This is a cheesy, chipotle-infused concoction that shines most when you plop it in the center of the table and let your peeps have at it. I’m a big fan of Mexican oregano in this bean dip, but you’ll still get a good result if you don’t have any on hand.
This is one of my favorite flavors in all of Mexican cuisine! The green sauce has real oomph and I’ve become a huge fan of adding plenty of Mexican oregano to this dish — so good!
Okay, let me know if you have questions about any of these recipes. I hope you find some keepers!