These Mexican side dishes range from authentic to fusion, and you can customize them to suit your tastes. Serve them with mains like quesadillas, pozole, tacos and casseroles.
Is your Taco Tuesday spread looking a bit sparse? Add some color, texture and variety to your plate with these irresistible Mexican side dishes.
Here, you’ll find many easy Mexican side dishes like street corn, beans, rice and pico de gallo to round out your meal. Serve your chips and homemade guacamole with shrimp salad; turn dinner into a tapas night with empanadas, street corn and quesadillas; and bulk up your taco recipes with heaping bowls of rice. These sides are a mix of traditional Mexican recipes, Tex-Mex and Mexican-inspired dishes, all of which are packed with flavor. Many can also be made ahead of time, making your dinner that much easier to get on the table.
Before you dive in, touch up on how to cut avocados for a pretty presentation. You’ll also want to know how to cook corn and how to choose the best limes. Hint for the limes: The heavier the lime, the more juice it contains! Once you’re stocked up on all the basic ingredients used in Mexican recipes, you’ll be on your way to the most colorful, zesty meals of all time.
1/29
Jalapeno Popper Mexican Street Corn
From the Recipe Creator:
One of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko coating and spicy jalapeno kick. If you're really feeling wild, sprinkle these with a bit of cooked and crumbled bacon! —Crystal Schlueter, Northglenn, Colorado
Nutrition Facts:
1 ear of corn: 339 calories, 26g fat (9g saturated fat), 39mg cholesterol, 568mg sodium, 25g carbohydrate (8g sugars, 3g fiber), 6g protein.
This recipe is like a deconstructed version of jalapeno poppers, but with the addition of sweet and smoky grilled corn. If you want, you can replace the chipotle powder and lime with Tajin, a very popular spice blend in Mexico.
2/29
Cilantro-Lime Rice
From the Recipe Creator:
My family's favorite Mexican restaurant serves a similar rice as a side dish. I threw this together one night when I was making fajitas, and everyone loved it! It is such an easy side dish and pairs well with kabobs on the grill too. —Robin Baskette, Lexington, Kentucky
Nutrition Facts:
1/2 cup: 130 calories, 0 fat (0 saturated fat), 0 cholesterol, 191mg sodium, 28g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 2 starch.
Jasmine rice is a long-grain variety, meaning that it becomes light and fluffy when cooked. Serve it alongside a saucy main dish, fajitas or slow-cooked carnitas.
3/29
Pico de Gallo
From the Recipe Creator:
This easy and versatile pico de gallo recipe is a classic for a reason. The jalapeño peppers add just the right amount of kick. Let it chill for an hour or two before serving to help the flavors blend. —Jeannie Trudell, Del Norte, Colorado
Nutrition Facts:
1/4 cup: 14 calories, 0 fat (0 saturated fat), 0 cholesterol, 40mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 free food.
Rice and beans, burritos, quesadillas … whatever main dish you’re serving, it’s always a good pairing with pico de gallo on the side. White onions are most commonly used in Mexican cooking. It’s a type of onion that lends a subtly sweet taste to dishes without too much bite. That flavor profile is ideal when paired with delicate, sweet tomatoes.
4/29
Air-Fryer Avocado Fries
From the Recipe Creator:
Avocados just got even more exciting! These juicy, flavorful, easy and healthy air-fryer avocado fries are for those who are huge fans of avocado. They even go well on tacos! —Julie Peterson, Crofton, Maryland
Nutrition Facts:
1 piece: 22 calories, 2g fat (0 saturated fat), 5mg cholesterol, 25mg sodium, 1g carbohydrate (0 sugars, 1g fiber), 0 protein.
5/29
Instant Pot Black Beans
From the Recipe Creator:
Instant Pot black beans are the key to a lot of my family's meals, whether for a weekend breakfast or for taco salads and burritos throughout the week. For years, I tried to find a homemade recipe as creamy and tasty as Mexican restaurant beans. This is that recipe. —Helen Nelander, Boulder Creek, California
Nutrition Facts:
1/2 cup: 203 calories, 6g fat (2g saturated fat), 5mg cholesterol, 475mg sodium, 29g carbohydrate (1g sugars, 7g fiber), 10g protein.
Lard is indeed the secret ingredient to many dishes (ever make a lard pie crust?). If you want to lower your intake of animal fats, substitute refined olive oil, which has a neutral taste, for half the lard.
6/29
Yuca Frita con Mojo
From the Recipe Creator:
Who doesn’t love something fried? That’s how I first got turned on to yuca, and now I cook it regularly. It is a starchy tuber, similar in texture to a potato, and is served with a lovely garlicky orange dipping sauce. —Deeanna Dickey, Denver, Colorado
Nutrition Facts:
3/4 cup yuca with 5 teaspoons sauce: 344 calories, 18g fat (2g saturated fat), 0 cholesterol, 154mg sodium, 45g carbohydrate (3g sugars, 2g fiber), 2g protein.
If you love trying different root veggies in the form of fries—hello, sweet potato fries—then you’re going to need to find yuca. Also known as a cassava root, yuca makes a fun replacement for potatoes. As when cutting regular potatoes into french-fry form, try to slice the yuca into evenly sized pieces.
7/29
Mexican Street Corn Bake
From the Recipe Creator:
We discovered Mexican street corn at a festival. This easy one-pan version saves on prep and cleanup. Every August I freeze a lot of our own fresh sweet corn and then I use that in this recipe, but store-bought corn works just as well. —Erin Wright, Wallace, Kansas
Nutrition Facts:
2/3 cup: 391 calories, 30g fat (5g saturated fat), 8mg cholesterol, 423mg sodium, 30g carbohydrate (4g sugars, 3g fiber), 6g protein.
This recipe is fun to make and easy to get creative with. You can try chipotle mayo or garlic aioli, or replace the Parmesan with a more traditional cheese like Cotija. To make the dish vegan, use nutritional yeast in place of Parmesan and opt for a plant-based mayonnaise.
8/29
Baked Beans Mole
From the Recipe Creator:
My son and husband love this hearty side dish. It's quick and easy to prepare but yet so flavorful. Chocolate, chili and honey mingle to create a rich, savory flavor that's not too spicy and not too sweet. —Roxanne Chan, Albany, California
Nutrition Facts:
2/3 cup: 284 calories, 7g fat (3g saturated fat), 13mg cholesterol, 989mg sodium, 40g carbohydrate (14g sugars, 6g fiber), 11g protein.
There are many types of mole sauce, but one of the most famous varieties, mole poblano, includes chocolate. This recipe imbibes the spirit of mole but reduces the number of ingredients, making it easier to prepare.
9/29
Mexican Roasted Potato Salad
From the Recipe Creator:
My husband is the No. 1 fan of this south-of-the-border potato salad. The leftovers make an awesome late-night snack, straight from the fridge. —Elisabeth Larsen, Pleasant Grove, Utah
Nutrition Facts:
3/4 cup: 334 calories, 17g fat (4g saturated fat), 5mg cholesterol, 588mg sodium, 39g carbohydrate (2g sugars, 6g fiber), 6g protein.
This recipe gives the classic potato salad a twist with the addition of black beans and chiles. A starchier potato like Yukon Gold will give you a more creamy result, whereas a waxy variety like a fingerling potato will give the salad more bite.
10/29
Cowboy Caviar (Corn and Black Bean Salad)
From the Recipe Creator:
This colorful, crunchy black bean and corn salad is chock-full of nutrition and all ages love it. Try it with a variety of summer entrees or as a wholesome salsa! —Krista Frank, Rhododendron, Oregon
Nutrition Facts:
3/4 cup: 167 calories, 4g fat (0 saturated fat), 0 cholesterol, 244mg sodium, 27g carbohydrate (8g sugars, 5g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fat.
Bursting with color, this corn and bean salad just needs scoopable chips for a complete snack. Even though it makes a great side dish, we also love serving this with Mexican beers as a filling afternoon treat in the summertime.
11/29
Shrimp Quesadilla
From the Recipe Creator:
Quick and simple enough for any weekday, this dish boasts a refreshing flavor special enough for guests. Serve with salsa on the side and a frosty smoothie, if you'd like. —Tiffany Bryson-San Antonio, Texas
Nutrition Facts:
1 quesadilla: 523 calories, 27g fat (8g saturated fat), 163mg cholesterol, 707mg sodium, 38g carbohydrate (3g sugars, 4g fiber), 30g protein.
Serve salsa, sour cream and fresh guacamole with shrimp quesadillas. You can even make homemade flour tortillas, which cook up really quickly. Make sure your skillet is nice and hot so the quesadillas get that browned, crackly texture that makes them irresistible.
12/29
Queso Fundido
From the Recipe Creator:
Dig in to this one-skillet dip and enjoy the gooey cheese and the spicy kicks from chorizo and pepper jack. —Julie Merriman, Seattle, Washington
Nutrition Facts:
1/4 cup: 161 calories, 12g fat (6g saturated fat), 38mg cholesterol, 365mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 9g protein.
When you want to shake things up and skip the guac and salsa, bring out a warm skillet of dippable cheese. This meat and veggie-packed cheese dip bakes in a cast-iron skillet until bubbly.
13/29
Mango Salsa
From the Recipe Creator:
Delightfully fresh and fun to prep, this juicy and vibrant salsa is a ray of sunshine in a bowl. Serve it with chips, fish tacos or grilled salmon. —Taste of Home Test Kitchen
Nutrition Facts:
1/4 cup: 22 calories, 0 fat (0 saturated fat), 0 cholesterol, 50mg sodium, 5g carbohydrate (4g sugars, 1g fiber), 0 protein.
14/29
Frijoles y Chorizo
From the Recipe Creator:
Chorizo (pork sausage) and frijoles (beans) make a tasty and authentic side dish. The flavorful meat combined with the zippy mixture of beans, peppers and seasonings are unforgettable. —Taste of Home Test Kitchen
Nutrition Facts:
1/2 cup: 173 calories, 6g fat (2g saturated fat), 14mg cholesterol, 472mg sodium, 20g carbohydrate (2g sugars, 5g fiber), 9g protein.
What is it about flatbread recipes that makes everything on top of it look so much better? If you want to make your own pizza dough, beware! You may just start converting all your recipes into flatbreads.
15/29
Patio Pinto Beans
From the Recipe Creator:
Any time Mom had the gang over for dinner, she made these pinto beans. Once she made a batch for my cousin’s birthday and he ate the entire thing. —Joan Hallford, North Richland Hills, Texas
Nutrition Facts:
3/4 cup: 349 calories, 8g fat (2g saturated fat), 11mg cholesterol, 1183mg sodium, 55g carbohydrate (13g sugars, 12g fiber), 17g protein.
Patio pintos are a lot like baked beans, minus the vinegar and plus green chiles. Want to make this dish a little more Mexican, a little less American? Substitute chicharrones for the bacon.
16/29
South-of-the-Border Citrus Salad
From the Recipe Creator:
Orange, grapefruit and jicama add color and texture to this out-of-the-ordinary fruit salad. Sometimes I'll toss in slices of mango and cucumber for extra fun. —Mary Fuller, SeaTac, Washington
Nutrition Facts:
3/4 cup: 70 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 17g carbohydrate (13g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 fruit.
17/29
Cumin Rice with Avocado
From the Recipe Creator:
Cumin, picante sauce and avocado do a terrific job of perking up rice in this any-day side dish. —Margaret Allen, Abingdon, Virginia
Nutrition Facts:
2/3 cup: 188 calories, 6g fat (2g saturated fat), 5mg cholesterol, 194mg sodium, 31g carbohydrate (1g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.
We love any excuse to make white rice taste better, and this is one of those recipes! If you’re in the camp that prefers using whole seeds over powdered cumin, simply reserve the butter and use it to fry the cumin seed. When the rest of the dish is finished, pour your buttery mixture over the top and enjoy.
18/29
Mexican Street Corn
From the Recipe Creator:
Elote, otherwise known as Mexican street corn, is grilled, covered in mayo, and then sprinkled with chili powder, Cotija and cilantro. A squeeze of lime juice is the perfect finishing touch. —James Schend, Pleasant Prairie, Wisconsin
Nutrition Facts:
1 ear: 278 calories, 22g fat (4g saturated fat), 14mg cholesterol, 245mg sodium, 20g carbohydrate (6g sugars, 2g fiber), 5g protein.
Though we have a few variations of Mexican street corn in this roundup, this one is on the cob and pretty traditional. If you have a jar of Tajin from garnishing Mexican drinks, you can sprinkle that over the corn as well.
19/29
Shrimp Avocado Salad
From the Recipe Creator:
The delicious taste and smooth texture of avocados with the crisp shrimp salad create a heavenly combination. Serve it as a cool and satisfying lunch or a light, quick and easy dinner. —Teri Rasey, Cadillac, Michigan
Nutrition Facts:
3/4 cup avocado mixture: 252 calories, 16g fat (2g saturated fat), 115mg cholesterol, 523mg sodium, 11g carbohydrate (3g sugars, 5g fiber), 17g protein. Diabetic Exchanges: 3 fat, 2 lean meat, 1/2 starch.
This recipe is similar in spirit to ceviche, a refreshing dish of choice in many Latino coastal cultures. Serve it with lettuce cups as called for or over tostadas.
20/29
Corn Cakes
From the Recipe Creator:
Corn's always been the basis of my favorite recipes—in fact, these corn cakes were one of the first things I made for my husband. For dinner, they're nice with a fresh fruit salad and ham. They're also great with breakfast sausage and orange juice. —Gaynelle Fritsch, Welches, Oregon
21/29
Southwest Quinoa Salad
From the Recipe Creator:
This good-for-you dish is full of must-have southwestern flavors. You can either serve it cold as a side for eight people or warm as an entree for four. The lime vinaigrette brings it all together. —Yvonne Compton, Elkton, Oregon
Nutrition Facts:
1 cup: 255 calories, 12g fat (2g saturated fat), 0 cholesterol, 378mg sodium, 33g carbohydrate (3g sugars, 6g fiber), 7g protein.
22/29
No-Fuss Avocado Onion Salad
From the Recipe Creator:
My mother, Nena, grew up in Cuba and learned many styles of cooking. She had a knack for making something incredibly simple taste amazing. This salad is proof. By itself, the dressing is really tart, but add the avocados and onions and it's the perfect complement. —Marina Castle Kelley, Canyon Country, California
Nutrition Facts:
1 serving: 147 calories, 13g fat (2g saturated fat), 0 cholesterol, 108mg sodium, 8g carbohydrate (3g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 2 fat, 1/2 starch.
This is a delicious garnish for salad, tacos, tostadas and more. For a bit more bite, replace the sweet onion with red and the lemon juice with lime.
23/29
Esquites
From the Recipe Creator:
Toasting the corn adds a nutty, almost popcorn flavor to this popular Mexican street dish. Cilantro, green onions and jalapeno add pops of green to the creamy deep yellow salad. —Taste of Home Test Kitchen
Nutrition Facts:
1/2 cup: 252 calories, 21g fat (4g saturated fat), 13mg cholesterol, 259mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 4g protein.
Not a fan of eating off the cob? No problem. Esquites make street corn so much easier to eat. Serve in small ramekins with your main dish, but keep the serving bowl on the table because people will be reaching for more!
24/29
Mini Chicken Empanadas
From the Recipe Creator:
Refrigerated pie crust makes quick work of assembling these bite-sized appetizers loaded with chicken and cheese. I've made them several times since receiving the recipe from a friend. —Betty Fulks, Onia, Arkansas
Nutrition Facts:
1 empanada: 81 calories, 5g fat (2g saturated fat), 10mg cholesterol, 108mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
Whether you’re serving these as appetizers or a side dish for a lighter meal, mini empanadas will always be a success. They’re fun to assemble and easier to make than you’d think, thanks to premade pie crust. Remember to let the cream cheese sit out for at least 10 minutes to allow it to soften. Serve with salsa verde.
25/29
Green Chile Creamed Corn
From the Recipe Creator:
When hosting big meals, I would sometimes run out of burners. Then I realized my slow cooker could help by simmering corn and green chiles with pickled jalapenos. —Pat Dazis, Charlotte, North Carolina
Nutrition Facts:
3/4 cup: 258 calories, 17g fat (10g saturated fat), 44mg cholesterol, 296mg sodium, 25g carbohydrate (10g sugars, 3g fiber), 6g protein.
We can always rely on slow-cooker recipes when we run out of stovetop space. If you want a creamier corn, pulse a portion of the finished creamed corn in a blender, add it back into the crock and stir.
26/29
Arroz con Gandules (Rice with Pigeon Peas)
From the Recipe Creator:
Feed a crowd with this authentic arroz con gandules recipe, which was handed down to me from my mom. It's a staple with the familia at all our gatherings. —Evelyn Robles, Oak Creek, Wisconsin
Nutrition Facts:
3/4 cup: 220 calories, 5g fat (1g saturated fat), 14mg cholesterol, 537mg sodium, 38g carbohydrate (1g sugars, 2g fiber), 6g protein.
Sofrito is like the mirepoix of Spanish cooking; the aromatics work as a base to season the rice and beans. For the fluffiest rice possible, keep the pot covered and allow it to sit off the heat for 5 to 10 minutes before fluffing with a fork.
27/29
Chili con Queso
From the Recipe Creator:
Years ago, my husband invented this gooey cheese dip. I may be biased, but I have to say it's excellent. If you like heat, rev it up with finely chopped jalapenos. —Patricia Leinheiser, Albuquerque, New Mexico
Nutrition Facts:
2 tablespoons: 103 calories, 8g fat (5g saturated fat), 24mg cholesterol, 164mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 5g protein.
Can you ever get enough cheese dip? This queso comes together super fast and can be paired with guac and pico de gallo for a pretty trio. Corn chips are the most classic dipper, but you can also drizzle the cheese over a big pile of nachos when you’re serving a crowd.
28/29
Fiesta Corn
From the Recipe Creator:
Corn with tomatoes and jalapenos is one of the first dishes I cooked for my husband. Don’t like heat? Use green bell peppers instead of jalapenos. —Cassandra Ramirez, Bardstown, Kentucky
Nutrition Facts:
3/4 cup: 142 calories, 7g fat (4g saturated fat), 15mg cholesterol, 505mg sodium, 20g carbohydrate (7g sugars, 3g fiber), 4g protein.
29/29
Moist Mexican Cornbread
From the Recipe Creator:
Our family enjoys this beef-stuffed cornbread for a snack or even a simple entree. —Elizabeth Sanders, Obion, Tennessee
Nutrition Facts:
1 piece: 448 calories, 32g fat (9g saturated fat), 88mg cholesterol, 490mg sodium, 23g carbohydrate (2g sugars, 1g fiber), 16g protein.
Pan de elote, or Mexican cornbread, is a very tasty side dish. This particular recipe is filled with ground beef, so it’ll be more filling than your basic skillet cornbread.
Mexican Side Dishes FAQ
What are some popular side dishes for Mexican food?
Some popular side dishes for Mexican dinners include Spanish or Mexican rice, esquites (which is elote off the cob), refried beans and a range of salsas. You can serve just one of these sides with your burritos, tacos or Mexican casseroles for a full dinner, or mix and match a few sides.
If you’re looking to fill out your Cinco de Mayo dinner menu, don’t be afraid to overdo it on the side dishes!
Can Mexican sides be made vegetarian?
Yes, there are many vegetarian Mexican dishes you can serve as a side. Naturally vegetarian options include street corn, fried yuca, cornbread, avocado salad, and most dips like queso, pico de gallo and guacamole.
Other authentic Mexican side dishes, like refried beans, black beans and rice with pigeon peas, can be made vegetarian by opting for veggie broth and plant-based meats.
What are some kid-friendly Mexican side dishes?
Kid-friendly Mexican side dishes are typically mild and use simple ingredients. Cilantro lime rice, green chile creamed corn and guacamole are all safe options.
When it comes to the main meal, opt for fun options like taquitos, flautas, quesadillas and mini chimichangas, all of which can be dipped in queso, guac or sour cream without all the toppings falling out!
