Authentic Mexican Recipes : View Recipes

This is the recipe for the paste used to make Puerco Pibil...you know, so you don't have to go buy the weak stuff. 

I used to visit my friend Teresa in Brownsville, TX. We would cross the border to this open air vendor/food stand to eat this. The cook did not or could not hide her ingredients, so we know what was put in this dish. You can serve this with rice, beans, or make it into wraps. The ingredients are very forgiving, so feel free to increase or decrease the amount stated. 

Lean ground sirloin meatballs in tomato broth with rice and a touch of mint. 

Rice and bite-sized meatballs made with pork and beef float in beef broth seasoned with green chili salsa, canned tomatoes, onion, garlic powder in this hearty Mexican soup for a crowd. 

In this version of the spicy Mexican soup, beef meatballs are cooked in a broth with carrots, green peppers, garlic, onion, canned tomatoes and seasonings. 

This Mexican recipe was handed down to my husband by his mother. A blend of zucchini, onion, and pork that is simmered together, and then served with warm tortillas. A simple but delicious recipe. 

This chorizo is delicious, easy to make and way better than store bought. I keep some in the freezer at all times for a quick and easy breakfast burrito with scrambled eggs, and cotija or Monterey Jack cheese. Enjoy! 

A great recipe for Mexican style rice in tomato sauce. This is an excellent side dish for the Slow Cooker Pozole on this site. 

These enchiladas are made with a fresh green salsa, just like you would find in a Mexican restaurant or better yet, in a Mexican home. 

Quick Easy and Delicious! I learned this recipe from many years of eating with the Mexican cooks at my restaurant. They like to sneak in breakfast before we open. I've grown to LOVE this breakfast. If you like spicy food, you will love this. 

This is the real thing! Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. My mother in law is from Mexico and taught me to make this delicious dish! Serve with authentic refried beans, it has a taste different from the norm--so good! 

Shortening, instead of lard, makes this flour tortilla a lighter, healthier variety. 

Tomatoes, chipotles and cilantro are cooked in chicken broth and pureed in this soup which is garnished with cubes of avocado and freshly fried strips of corn tortillas. 

A thick and delicious Mexican soup with beef, tomatoes, and potatoes that can be whatever you want it to be by adding even more of your favorite vegetables. A little hint of red wine add wonderful flavor. 

These are just like the tamales my Abuelita used to make for special occasions. This recipe makes a lot, but if you're going to go to all the trouble of making tamales from scratch, you might as well have a party! You will need butchers' twine and a large pot with a steamer basket to make these. May be frozen up to 6 months in heavy-duty resealable plastic bags. To reheat, thaw in refrigerator and then steam or microwave until heated through. 

This simple black bean side dish works well with Mexican or Cuban meals. 

For chips, or crudite or even a taco topping, guacamole -enhanced with lemon and onion -is a forever favorite. 

This cookie is traditional in Taos, New Mexico. This particular recipe was given to me by my mother, Margaret Miera Romero. 

Mexican Cookies...great dunkers for coffee. 

Mexican fried sweet dough sprinkled with cinnamon sugar.