44 Mexican Dishes You Can Make at Home

Pozole

Mexican Street Corn

Corn—either on the cob or in a cup—is one of the most popular street foods in Mexico. Soaking the corn in water before grilling ensures that the kernels remain juicy and plump as they cook.

Chicken Street Tacos with Corn-Jicama Salsa

This recipe has a Mexi-Cali vibe and goes perfectly with a zesty michelada. If you want a more flavorful cut of meat, consider using chicken thigh instead of breast.

Easy Chicken Enchiladas

Enchiladas should be nothing if not saucy and gooey. If you want to experiment with making this dish from scratch, I suggest using this homemade red enchilada sauce recipe and fortifying it with dried chiles.

Chicken Chalupa

Normally, the tortilla in a chalupa is lightly fried in lard or oil, but this recipe is baked for a lighter option. If you want an extra kick, try adding curtido, or pickled cabbage, to the finished chalupa.

Sopes

Sopes have slightly curled edges, which makes them perfect for holding toppings. For an extra crispy crust, finish cooking your sopes in a thin layer of oil with a pinch of cornmeal.

Slow-Cooker Chicken Tortilla Soup

I’ve had variations of this soup in Mexico that included chicharrones, and I highly recommend you try the fried addition. If you don’t have a slow cooker, cook this soup on the stove for 25 minutes. You might also enjoy these Mexican crockpot recipes.

Easy Shrimp Tacos

Shrimp is a great protein because its mild flavor lets you get creative with toppings. Add guacamole, slaw or even blue cheese dressing if you’d like.

Esquites

Esquites (pronounced eh-skeet-ays) are the same as elotes, but placed in a bowl. This dish can be enjoyed as a side for any cookout or as a relish for a protein, like fish tacos.

Guacamole

Guacamole can get as complicated as you want, but at its core, it’s simply mashed avocado and a few other ingredients. Although not authentic, one of my favorite variations is bacon guacamole with cotija!

Refried Bean Tostadas

This fiberful recipe is great for an after-school snack or appetizer. Beans last in the freezer for about one month, so you can prepare them in batches and whip this up even faster.

Restaurant-Style Salsa

This recipe is for a classic salsa, aka salsa roja, just like you’d get at your local Mexican restaurant. I like to grill or roast the tomatoes for a smoky flavor.

Pico de Gallo

Pico de gallo literally means the beak of a rooster. It’s anyone’s guess how this recipe got its name! This is just like salsa, but it’s not blended.

Carnitas Huevos Rancheros

Carnitas are slow-cooked pork, generally prepared with lard, herbs and, interestingly, oranges. This recipe simplifies the carnitas recipe and pairs it with ranch-style eggs.

Shrimp Tostadas

The difference between a taco and a tostada is that a taco shell is soft, while a tostada is crunchy and served flat. This shrimp tostada recipe is a breeze to put together, especially if you buy pre-cooked shrimp. Here’s how to choose the right shrimp for your recipes.

Chicken Tamales

Tamales are a labor of love, but boy, does it pay off. The traditional recipe uses lard instead of shortening, so feel free to swap it in for an extra savory flavor.

Baked Chicken Burritos

Our baked chicken burritos recipe is wonderfully delicious thanks to loads of cheese, a delightful blend of spices and chicken broth that keeps the filling perfectly moist.

Chicken Flautas

Flautas are considered antojitos, or a delicious snack. To make a complete meal, serve them with Mexican street corn soup or a fresh salad.

Chipotle Carnitas

This dish rolls savory, smoky and acidic flavors all into one. Serve with a chipotle pepper salsa or a spicy chunky salsa for more heat.

Baked Beans Mole

American baked beans get a Mexican twist by stewing them in a mole sauce. Making mole from scratch can take days (yes, days), but this recipe shortens the process considerably.

Loaded Huevos Rancheros with Roasted Poblano Peppers

This recipe is like Mexican shakshuka, so it’s great for a beautiful brunch. If you want to toggle the flavors, try using more poblano peppers and less potatoes.

Barbacoa Tacos

No matter if it’s with beef, goat or lamb, barbacoa is a super juicy dish. In fact, many people serve barbacoa with the beef stock it’s cooked in, known as consomme.

Chilaquiles

Epazote, a Central American herb, can be found at your local Latino market. Its fresh flavor is popularly used in sauces, soups and snacks like cheese quesadillas. It’s worth adding to this breakfast dish.

Smoky Sweet Potato and Black Bean Enchiladas

Sweet potato gives this dish a dimension of flavor that’s hard to beat, if you ask me. What’s more, the ingredients in this recipe go equally well with both red and green enchilada sauce (just like the one in this cheese enchiladas recipe).

Beef Flautas

Flautas are like lightly fried and thinly shaped tacos, originally from Mexico City. It’s popular to serve flautas smothered in a thin salsa, primarily made from chiles, tomatoes or tomatillos.

Rice and Bean Enchiladas

This recipe maintains the spirit of enchiladas but switches up some of the traditional ingredients. If you want to increase the protein, you can add a plant-based meat substitute or crumble some chorizo into the pan while the other ingredients are cooking.

Bunuelos

Buñuelos are traditionally enjoyed during Christmas time in Mexico, and the whole family can join in on making them. If you want, use cookie cutters to make creative shapes.

Shrimp Ceviche

Ceviche is best with the freshest, highest-quality shrimp possible. This is because the recipe only lightly cooks the shrimp and avoids over-seasoning it. The lime juice really shines as the star flavor in this recipe.

Taquitos

The suffix “ito” in this case implies that these are like tacos, but smaller. As such, taquitos make for a great quick appetizer or snack for a crowd.

Sopa de Fideo (Mexican Noodle Soup)

Sopa de fideo or noodle soup, is often enjoyed in Mexico as an appetizer. This is the classic version of the recipe, but you can also use less tomato and more herbs like oregano and parsley for a different flavor.

Homemade Tortillas

All-purpose flour is generally easier to work with than masa harina, so if you’ve never made tortillas before, this is a great starter recipe. Pull out your cast-iron skillet for this recipe—the heavy bottom will help create a nice even sear to brown the tortillas.

Mini Chicken Empanadas

Empanadas vary depending on the region and country, but at its most basic, it’s a flour or corn-based wrapper with a sweet or savory filling. Normally, Mexican empanadas use masa harina, but this recipe uses premade pie crust for an easier, faster preparation.

Chicken, Rice and Beans

Simple and hearty, this meal is great to make in batches and eat throughout the whole week. You can also swap the chicken for chili chicken strips as a crispy alternative.

Flan de Queso

Creamy and mild in flavor, flan is a classic dessert from Europe but it has long since taken root in Latin America. Plate this flan as-is, or top with fresh berries, chocolate shavings or toasted nuts.

Chicken Chimichangas

Chimichangas are from northern Mexico and are normally fried in either oil or lard. This is a lighter version, but if you want the original take on this recipe, try out these beef chimichangas.

Frijoles y Chorizo

This dish is so filling and versatile. You can turn it into a burrito recipe by wrapping it in a tortilla for a quick meal or simply serve it with a fried egg for breakfast. For a spicy hit, fold chopped jalapeno or habanero peppers into the mix.

Chorizo Tacos

Savory and flavorful, chorizo needs little more to make a perfect taco. Along with cilantro and diced jalapeno for garnishing, I suggest pickled peppers.

Mexican Wedding Cookies

These crescent moon-shaped cookies are a sweet treat during special occasions and holidays. For an allergen-friendly version of this recipe, consider alternative flours and follow our gluten-free baking guide.

Sopapillas

Although cacao comes from Mexico, it’s rarely used in desserts. That said, Mexican hot chocolate is a typical treat and can be enjoyed with these sopaipillas.

Fresas con Crema

When it comes to delicate strawberries, the simpler the better. This dish is a perfect example of that.

Queso Fundido

Melted cheese and chorizo? Yes, please! The best part about this recipe is you can easily substitute the cheeses for what you have on hand, as long as you choose good melting cheeses.

Slow-Cooker Al Pastor Bowls

Tacos al pastor hail from Mexico City, where taqueros slice the meat off of rotating spits. Pineapple is an essential ingredient in tacos al pastor. While this recipe calls for canned, use fresh pineapple if you can. Here’s exactly how to cut a pineapple.

Green Chile Posole

Of the three varieties, I particularly love green pozole for the extra herbaceous zing it provides. If you want a lighter (but still authentic) option, swap the pork with chicken.

Cilantro-Lime Rice

If you love Mexican restaurant copycat recipes, then you’ll recognize this cilantro lime rice. It’s one of the bases in your Chipotle burrito bowls, and it’s super easy to make yourself. White rice has never tasted better!

Mexican Dishes FAQ

What is a typical dinner like in Mexico?

Like most things cultural, the answer changes depending on where you are in Mexico. That said, Mexico is a country that consistently loves three ingredients: corn, meat and chiles. So whether it’s taco recipes, enchiladas or a meaty soup like chorizo chili, you’re headed in the right direction. There are many traditional drinks, but some, like atole, are reserved for the morning. Dinner time may feature an agua fresca, like this agua de Jamaica or, if it’s a special occasion, tequila or mezcal.

Also, explore these Mexican potluck recipes that feature incredible flavors and approachable cooking techniques.

What is the most popular food in Mexico?

That’s a tough question, so I’m going to get around it by giving several answers. Cochinita pibil (slow-roasted pork) is from the southernmost state, Yucatán, and is loved by all. Tlayudas (crispy tortillas covered in refried beans, cheese and lettuce) are from Oaxaca and feature quesillo, or the famous, stretchy Oaxacan cheese. Chiles rellenos, barbacoa and carnitas (especially the style from Michoacan) also rank in the top most-loved dishes.

How do I know if the Mexican food I make is authentic?

One thing I see in the American approach to Mexican cuisine is that it drenches dishes in cheese. In reality, this is not common in Mexico. People also tend to be more shy about using chiles because we assume they’re all spicy, but there is a wide variety of chiles and many of them provide flavor, not heat.

I would also say it’s important to learn about the different cuts of meat. When one goes to a taco stand in Mexico, the food is often ordered by the desired cut. There’s no ground beef in sight; instead people say things like “surtido” or “suadero,” which all imply different parts of the animal.