Our 44 Best Mexican Recipes Ever

From homemade tortillas to pozole, birria, and horchata, this is our biggest, best collection of Mexican recipes.

By
Devan Grimsrud
Devan Grimsrud
Devan Grimsrud

Devan Grimsrud is a Berlin-based writer, editor, and recipe developer originally from Minneapolis, Minnesota. After working in television production with James Beard Award-winning chef Andrew Zimmern, she relocated to Berlin and became the managing editor at Kitchen Stories, an international digital cooking platform with millions of active users. 

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Updated June 16, 2025
Devan Grimsrud
Birria Tacos

Susy Villasuso / Simply Recipes

One of the things I often get asked about as an American living in Germany is what I miss most about the U.S. After family and friends, my answer always heads in the direction of food, Mexican food, in particular. It's one of my favorite cuisines and is unfortunately hard to find in Germany, due partially to geography and ingredient sourcing as well as lack of knowledge and technique. Even in a city as diverse and international as Berlin, it's not easy to find staple Mexican ingredients like dried chiles, hominy, and masa.

That being said, just in the past few months I've seen a few new restaurants and specialty grocery stores come across my radar, so I have hope that my occasional toe-dipping into making some of my favorite Mexican dishes at home (or grabbing them out) can become more frequent this year. The first place I'd start? Right here!

This collection of our best Mexican recipes spans the gamut from basics like tortillas, salsas, and quesadillas to more complex braises, soups, meats, and baked dishes, so no matter where you are in your Mexican cooking journey, you can find something new to try.

  • Chicken Pozole Blanco

    chicken pozole

    Simply Recipes / Elise Bauer

    "Pozole is a traditional soup or stew of Mexico, from pre-Columbian days. The name is derived from the Nahuatl "potzolli" and the stew is made with hominy and pork or chicken. This particular version of my friend Arturo's is made with chicken and is called "pozole blanco" in his native state of Guerrero, Mexico, where pozole is practically the state dish."—Elise

  • Homemade Beef Birria

    Birria

    Susy Villasuso / Simply Recipes

    "Originally from Jalisco, Mexico, birria is a beef stew cooked slowly in a rich and spicy consommé—a deeply flavorful red broth made with dried Mexican chiles, herbs, spices, and aromatics. The meat becomes tender and is served shredded in the consommé."—Susy Villasuso, Recipe Developer

  • Shrimp Ceviche

    Overhead view of a bowl of a shrimp ceviche recipe.

    Simply Recipes / Eliezer Martinez

    "This version of ceviche is prepared with shrimp, which is first lightly cooked and then marinated in the citrus juice."—Elise

  • Horchata

    A large mason jar of easy homemade horchata with a cinnamon stick inside is in front of a similar glass and a pitcher of homemade horchata. A small bowl of rice and cinnamon sticks are to the left.

    Simply Recipes / Marta Rivera

    "Horchata is a popular Latin American rice-based drink. This sweetened cinnamon-vanilla beverage is common in the Mexican taquerias that pepper San Antonio, Texas, the city I now call home."—Marta Rivera, Recipe Developer

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  • Carnitas

    Carnitas in a Bowl with a Serving Spoon

    Simply Recipes / Susy Villasuso

    "Carnitas are originally from Michoacán, Mexico. Pork shoulder or butt is cut into smaller bite-sized pieces, hence the charming name: “little meats.” It’s then cooked submerged in hot lard, a confit-like cooking process that yields pork that is deliciously tender on the inside and beautifully crisp on the outside."—Susy Villasuso, Recipe Developer

  • Red Chili Chicken Enchiladas

    Pan of Chicken Enchiladas with red chili sauce and cheese

    Simply Recipes / Elise Bauer

    "All you need to make the enchiladas are corn tortillas, already cooked and shredded or chopped chicken meat, some grated melty cheese like cheddar or Monterey Jack, and red chili enchilada sauce. You can either use canned enchilada sauce or make your own from scratch."—Elise

  • Chicken Tamales with Chile Verde

    Platter of Chicken Tamales with Chile Verde Next to a Small Bowl of Crema, a Small Bowl of Cotija Cheese, a Glass of Water, Small Vase, and a Plate with an Opened Tamale

    Simply Recipes / Ericka Sanchez

    "Green chile chicken tamales are one of the most popular tamales served during the holidays in Mexican and Mexican American homes like mine, especially on Christmas Eve. The tamales are usually served with rice, beans, crema to tame off the heat, and a warm mug of creamy champurrado."—Ericka Sanchez, Recipe Developer

  • Tacos al Pastor

    Plate of Tacos al Pastor with Pork, Pineapple, Cilantro, and a Lime Wedge

    Simply Recipes / Susy Villasuso

    "When it comes to preparing these tasty tacos at home, there may be some fiddly ways, like skewering pork and pineapple and grilling them over charcoal for hours, or if you have your own spit roast at home, that can take a long time too. I recommend this quick and easy version—a fast stovetop sear followed by 20 minutes in the oven. I promise it has all the flavors with a lot less effort. You won’t even need any special equipment."—Susy Villasuso, Recipe Developer

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  • Chicken Tortilla Soup

    chicken tortilla soup served in a bowl with a spoon, topped with tortilla chips, lime, and cilantro

    Simply Recipes / Sally Vargas

    "The essential step that distinguishes tortilla soup from other Mexican soups is that you fry strips of corn tortillas in oil first, and then use the tortilla cooking oil to build the soup. Tortilla chips aren't merely a garnish for this soup. By using the tortilla frying oil as a base for the soup you infuse the whole soup with the warm flavor of toasted corn tortillas!"—Elise

  • Homemade Corn Tortillas

    Corn tortilla recipe with corn tortillas stacked on a blue striped linen.

    Simply Recipes / Sally Vargas

    "Making homemade corn tortillas is actually almost ridiculously easy, once you get the hang of it. All you need is masa harina corn flour, water, a tortilla press (you can use a rolling pin, but a tortilla press is helpful), and a hot griddle surface."—Elise Bauer, Founder

  • Huevos Rancheros

    Huevos Rancheros Topped Chopped Cilantro on a Plate, and Surrounded by, a Small Plate of Chopped Cilantro, Orange Juice, a Bowl of Salsa, and a Deep Yellow Table Napkin With a Fork

    Simply Recipes / Ciara Kehoe

    "A classic Mexican breakfast, huevos rancheros (translated "ranch eggs") are fried eggs served on a lightly fried corn tortillas and smothered in cooked salsa."—Elise

  • Easy Spanish Rice

    spanish-rice-method-6

    Simply Recipes / Elise Bauer

    "My mother's Spanish rice (aka Mexican rice) is a mandatory accompaniment to any Mexican dish we serve at our house, whether it's with enchiladas or tostadas, or with steak and black beans."—Elise

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  • Grilled Mexican Street Corn (Elotes)

    A plate of elotes ready to serve and eat

    Simply Recipes / Megan Keno

    "If you aren’t able to find traditional Mexican crema in your local grocery store, use regular sour cream spiked with some lime juice. You can also substitute crumbled feta for the cotija cheese."—Megan Keno, Recipe Developer

  • Simple Cooked Tomato Salsa

    A bowl of cooked tomato salsa

    Simply Recipes / Elise Bauer

    "At any taqueria, there is usually a choice of salsas, one smooth, red, and hot, the other made with chopped fresh tomatoes, onions, and chiles. This would be the first—the smooth, red and hot one. It's great for dipping tortilla chips, or over quesadillas."—Elise

  • Grilled Pork Chops with Adobo Paste

    Grilled Pork Chops with Adobo Paste

    Susy Villasuso / Simply Recipes

    "Adobo is a savory paste prepared with a mixture of Mexican dried chilies, spices, garlic, and vinegar—the ingredients and quantities can vary depending on the cook. The paste is not considered spicy, but this depends on the type of chiles used. All the ingredients from the adobo are blended into a thick paste that can be used to rub over meat before cooking."—Susy Villasuso, Recipe Developer

  • Esquites (Warm Mexican Corn Salad)

    Bowl of Esquites Topped with Cilantro, Cotija Cheese, and Ancho Chile Pepper Surrounded by Bowls of Toppings

    Simply Recipes / Susy Villasuso

    "Esquites, also known as elote en vaso, is a very special way to prepare corn in Mexico. White Mexican corn kernels are gently fried in butter, then cooked with epazote leaves (an herb) and chiles. Once the pot of corn releases its distinctive sweet aroma, it is ready to serve with a variety of toppings like mayo, a dollop of crema, ground chiles, a good amount of lime juice, a sprinkle of queso cotija, and a generous dash of spicy salsa."—Susy Villasuso, Recipe Developer

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  • Tomatillo Salsa Verde

    Tomatillo Salsa Verde

    Simply Recipes / Elise Bauer

    "To cook the tomatillos, you can either roast them in the oven, brown them on the stovetop, or boil them. Roasting in the oven or browning on the stovetop will deliver more flavor. Each way works, though boiling is a more common way to cook the tomatillos."—Elise

  • Albondigas Soup (Mexican Meatball Soup)

    Albondigas Soup

    Simply Recipes / Elise Bauer

    "Albondigas soup is a traditional Mexican meatball soup (albondigas means "meatballs" in Spanish) that my mother has cooked for our family for more than 50 years. It is our version of comfort food."—Elise

  • Red Enchilada Sauce

    Bowl of Red Enchilada Sauce Surrounded by Enchilada Ingredients (a Plate of Tortillas, Bowl of Shredded Chicken, Bowl of Shredded Cheese, and Glass Platter with Sauce Soaked Tortillas)

    Simply Recipes / Marta A Rivera Diaz

    "If you want to add more heat to your enchilada sauce, add up to 1 teaspoon of your favorite cayenne pepper with the other dried spices."—Marta Rivera, Recipe Developer

  • Mexican Tostada

    Mexican Tostadas Recipe

    Simply Recipes / Ciara Kehoe

    "A tostada has a pretty simple construction: it's like a taco, but flat. It's usually made with a fried corn tortilla, topped with refried beans, shredded cheese, salsa, and other toppings. Anything that could go in a taco could also go on a tostada, so you can have fish tostadas, shredded chicken tostadas, or beef tostadas."—Elise

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  • Tepache

    Glass of tepache.

    Simply Recipes / Elana Lepkowski

    "If you’ve got some leftover pineapple skins, you can turn them into tepache, a fizzy brew local to Mexico."—Elana Lepkowski, Recipe Developer

  • Mexican Wedding Cookies

    Platter of Mexican Wedding Cookies

    Simply Recipes / Photo by Julia Gartland / Food Styling by Samantha Senevirate

    "The soft, melt-away texture of Mexican wedding cookies is thanks to a rich, buttery dough and lots of crushed nuts. These cookies don’t have any egg to bind them, so they're crumbly instead of chewy. This makes them more like shortbread than, say, sugar cookies."—Irvin Lin, Recipe Developer

  • Cochinita Pibil

    Cochinita Pibil

    Simply Recipes / Elise Bauer

    "Cochinita pibil (ko-chin-ee-ta pee-beel) is an easy braised pork dish that originally comes from the Yucatan in Mexico. It’s not supposed to be fiery hot, although the bright red of the achiote paste, which is largely crushed annatto seeds, cornmeal, and garlic, sure make it look picante."—Hank Shaw, Recipe Developer

  • Crispy Cheese and Mushroom Quesadillas

    Vegetarian Quesadilla Recipe -close up of cheese and mushroom quesadillas stacked on top of each other with a jar of red salsa in the background.

    Simply Recipes / Sally Vargas

    "If you want to serve all your quesadillas at once, preheat the oven to 300°F. Place the already-made quesadillas in a single layer on a baking sheet. Keep them warm in the oven as you make more."—Sally Vargas, Recipe Developer

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  • Pozole Rojo (Mexican Pork and Hominy Stew)

    A close-up of a bowl of posole rojo

    Simply Recipes / Elise Bauer

    "Pozole (or posole) is a traditional soup in Mexico, often served Christmas Eve, and in many parts of the country on Thursdays and Saturdays all year round. This pozole rojo, or red pozole, is made with pork shoulder or shanks, red chiles, and lots of hominy corn served with garnishes for all to pick and put in their soup as they wish."—Elise

  • Birria Tacos

    Birria Tacos

    Susy Villasuso / Simply Recipes

    "What makes birria tacos unique is that the corn tortillas are coated with consomé, then they’re filled with birria meat and grated cheese. The tacos are fried in a hot, lightly oiled pan until golden brown. As if this doesn't sound delicious enough, they are then served with a small bowl of warm consomé for dipping the tacos."—Susy Villasuso, Recipe Developer

  • Queso Fundido

    Queso Fundido in a skillet, spoon with dip above skillet

    Simply Recipes / Ali Redmond

    "I started making this easy dip with just two ingredients—cheese and chorizo—years ago for friends and family. I’ve since upgraded the classic recipe, adding fun stir-ins like tender onions, green chiles, and sometimes pickled jalapeños to make it extra special."—Samantha Saunion, Recipe Developer

  • Chile Verde

    Chile Verde

    Simply Recipes / Elise Bauer

    "Chile verde is made with chunks of pork shoulder, slow cooked in a green chile sauce of jalapeño chiles, garlic, and tomatillos. It's a favorite filling for burritos and tacos, and wonderful just on its own with a bit of rice and tortillas."—Elise

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  • Agua de Jamaica (Hibiscus Iced Tea)

    Agua de Jamaica (Hibiscus Tea) Served with Ice and a Lime Slice Next to a Small Plate of Sliced Oranges and Limes and a Pitcher with More Jamaica

    Simply Recipes / Annika Panikker

    "Agua de Jamiaca is hibiscus tea made from an infusion of hibiscus flowers. The taste of this hibiscus tea is slightly tart and refreshing."—Elise

  • Arrachera (Mexican Skirt Steak)

    Platter of Arrachera (Mexican Skirt Steak) Tacos With Lime Wedges, and in the Surroundings, a Platter of Arrachera (Mexican Skirt Steak), a Bowl of Cilantro Rice, a Bowl of Salsa, a Bowl of Guacamole, and a Tray of Tortillas, All on a Light Teal Kitchen Towel

    Simply Recipes / Frank Tiu

    "Arrachera, or skirt steak, takes this fresh pineapple marinade very well, keeping the beef tender and juicy. The marinated steak will take just 10 minutes to grill."—Esteban Castillo, Recipe Developer

  • Octopus Salad (Ensalada de Pulpo)

    A bowl of octopus salad, ready to serve

    Simply Recipes / Elise Bauer

    "One of my favorite dishes in the whole world is Mexican octopus salad, or "ensalada de pulpo", with fresh tomatoes, cucumbers, cilantro, and chiles. It's fabulous as a side or topped over tacos or tostadas."—Elise

  • Pressure Cooker Green Pork Pozole

    Pork Pozole in the Pressure Cooker

    Simply Recipes / Coco Morante

    "I like to make pozole in the pressure cooker or Instant Pot because it's a lot faster than on the stovetop. Also, the beauty of the pressure cooker is that the pozole tastes like it simmered all day, but takes about an hour to make, from start to finish."—Coco Morante, Recipe Developer

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  • Easy Carnitas

    A plate of carnitas tacos

    Simply Recipes / Elise Bauer

    "This is my father's favorite 2-ingredient recipe for pork carnitas which we put into fresh tortillas for tacos, with fresh tomato salsa."—Elise

  • Salsa Verde Carnitas

    Salsa Verde Carnitas

    Simply Recipes / Elise Bauer

    "This version of carnitas is cooked first in a braise of tomatillo salsa verde, or green salsa. It's delicious served with fresh corn tortillas and topped with a shredded cabbage slaw, cotija cheese, avocado, and Mexican sour cream."—Elise

  • Fresh Salsa (Pico de Gallo)

    tomato salsa in a bowl showing chopped tomatoes and onion

    Simply Recipes / Elise Bauer

    "If you like a salsa with less heat, remove the ribs and seeds from the peppers. But you can always set aside some of the seeds—if the salsa isn't hot enough, you can add a few for more heat."—Elise

  • Green Chile Enchiladas

    Green Chile Enchiladas

    Simply Recipes / Elise Bauer

    "These Green Chile Enchiladas are a riff on my mom's cheesy enchiladas. Instead of a tomato sauce, we are using a tomatillo salsa verde sauce, and we stuff the enchiladas with roasted green chiles and jack cheese."—Elise

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  • Ceviche

    A bowl of ceviche, ready to eat

    Simply Recipes / Elise Bauer

    "Ceviche most certainly originated in South America, but which country first used this method on raw fish is debatable. It's a staple in all Latin American countries, and each treats it with a slightly different preparation."—Elise

  • Masa for Tamales (Easy Tamale Dough)

    Bowl of Masa (Tamales Dough) Next to a Plate with a Corn Husk Smeared with Masa Using the Back of the Spoon and a Plate with More Corn Husks

    Simply Recipes / Ericka Sanchez

    "Many tias, mamás, and abuelitas debate around the kitchen table—who has the best tamale recipe? Though it's an argument that's never really settled, one thing’s for sure: whether you are new to making tamales or an expert with your own recipe or one passed down to you, the most delicious tamales start with a delicious, reliable masa recipe."—Ericka Sanchez, Recipe Developer

  • Mexican Chicken Lime Soup (Sopa de Lima)

    Mexican Chicken Lime Soup

    Simply Recipes/ Elise Bauer

    "This soup is tangy from limes, smoothed with the buttery richness of avocados, and enjoys a little crunch from fried tortilla strips added for garnish. It's reminiscent of both pozole and tortilla soup, but with somewhat different spices and a strong hit of lime."—Elise

  • Huevos Divorciados

    A white bowl with Huevos Divorciados, with a fork cutting into one of the egg yolks

    Simply Recipes / Ali Redmond

    "Huevos divorciados quite literally translates to “divorced eggs.” It’s a traditional Mexican dish consisting of one fried egg drenched in salsa roja and one egg drenched in salsa verde, usually separated by a serving of refried beans or potatoes to keep them “divorced.” Huevos divorciados are a great way to use up any leftover salsa you might have stored in the fridge, and they’re even easier to make with store-bought salsas."—Esteban Castillo, Recipe Developer

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  • Tomatillo Avocado Salsa

    Bowl of Tomatillo Avocado Salsa on a Platter of Chips and Vegetables

    Simply Recipes / Alison Bickel

    "Tomatillo avocado salsa has a base of fresh avocados, cilantro, garlic, onions, and lime, but it takes a zesty spin when the roasted tomatillos, serrano peppers, and jalapeños are added in."—Lauren Paige Richeson, Recipe Developer

  • Mexican Red Chile Sauce

    Smooth red chilli sauce in a bowl.

    Simply Recipes / Sally Vargas

    "Red chile sauces are used in many Mexican and Tex-Mex dishes, such as red chili enchiladas, red chile marinated grilled chicken, or tamales. This a recipe for a basic red chile sauce, made with ancho chiles."—Elise

  • Homemade Flour Tortillas

    Homemade flour tortillas on a plate in-between a teal linen. A small bowl of pickled jalepanos, a box shredder, shredded sheese and a halved avocado are around the plate.

    Recipe Developer / Sally Vargas

    "Traditional tortillas are made with lard, but it’s hard to find good quality lard, and many people just don’t want to use it. Shortening, butter, and vegetable oil are all good substitutes."—Sally Vargas, Recipe Developer

  • Cucumber Lime Mint Agua Fresca

    Cucumber Lime Agua Fresca

    Simply Recipes / Elise Bauer

    "Agua frescas are refreshing fruit drinks they sell all over Mexico, and that you can find in this country at almost any taqueria. They're cooling and sweet and are great alongside spicy food."—Elise

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