Mexican Cuisine
Tacos, enchiladas, guacamole, pozole. Mexican gastronomy in your kitchen.
Pork Carnitas with Avocado Salsa
Imagine tender bites of shredded pork, bathed in a creamy and fresh sauce made with ripe avocado, onion, garlic, and a hint of lemon, all slow-cooked in a traditional pot to blend the flavors in harmony. The soft texture of the meat and sauce, along with the aroma of spices and the umami flavor of…
Explosive Pork Tinga: The Secret of Puebla's Grandmothers in Your Pressure Cooker
Imagine a bite where the pork melts like silk, soaked in a smoked tomato and chipotle sauce that burns just enough to leave your mouth full of smoke and craving for more. Each spoonful is a journey to the markets of Puebla: crunchy on the outside, juicy on the inside, with that hint of cumin that…
Pork with Onion and Garlic Sauce
The pork is cooked in an onion and garlic sauce that makes it irresistibly delicious. The combination of textures and flavors is perfect: tender and juicy meat, caramelized onions, and garlic with a spicy touch.
Corn Tortilla with Cheese and Epazote
Corn tortilla with cheese and epazote is one of those dishes that reminds you why you love Mexican cooking. That first bite, when tender corn and creamy cheese melt in your mouth, is pure magic. The sweet flavor of the corn, cooked to perfection to highlight its tender, delicate nature, pairs…
Black Bean Soup with Epazote
Black bean soup with epazote: the warm hug that Mexico keeps in a pot The first sip burns. It’s not the fire of chili, but that slow heat that coils in the throat and slides down to the stomach like a whisper of a campfire. The black beans, whole and glossy, melt at the touch of the spoon,…
Stuffed Poblanos with Quinoa and Roasted Vegetables
Stuffed Poblanos with Quinoa and Roasted Vegetables: The Poblano Secret Nobody Told You The first bite is a deception. The skin of the poblano pepper, golden and wrinkled from the fire, yields with a barely perceptible crunch. But what bursts in your mouth is not the classic filling of ground meat…
Coffee-Infused Pork Stew with Dried Chiles and Cilantro: Andean-Mexican Fusion in an Instant Pot
The steam from the Instant Pot escapes in an aromatic cloud and, at the same time, black coffee filters through the pork cubes, while the rehydrated pasilla and ancho chiles release their smoky sweetness. In that first bite, fresh cilantro cuts the intensity with its green freshness; the result is…
Crispy Air-Fried Pork Tacos: Michoacán's Secret in Your Kitchen
Imagine a bite where the pork melts into juicy fibers, wrapped in a golden crust that crunches like silk paper at the first bite. It's as if time stops in that instant, just to savor the perfection of crispy air-fried pork tacos, a dish that bears the seal of Michoacán in every portion. The aroma…
Tres Leches Cake
The tres leches cake is the moistest cake in Latin American pastry: a fluffy sponge of eggs, flour and sugar that, freshly baked, is slowly soaked with a mixture of sweetened condensed milk, evaporated milk and heavy cream. The sponge absorbs every drop and ends up with an almost pudding‑like…
Original Mole Poblano
Mole poblano with over 30 ingredients: dried chiles, dark chocolate, peanuts, spices, and herbs. Mexico's most complex sauce, requiring time and technique but rewarding with every bite.
Authentic Shepherd-Style Tacos
Tacos al pastor are one of the icons of Mexican street food, with roots in 20th-century Lebanese immigration: pork marinated in guajillo and ancho chiles, achiote, and vinegar, roasted on a vertical spit with pineapple on top to caramelize the meat. At home you can use the oven or a pan. Served on…
Traditional Mexican Guacamole
Traditional Mexican guacamole is made in a molcajete and eaten immediately: ripe avocados crushed by hand with serrano chili, very finely diced tomato, white onion, fresh cilantro, and lime juice. No blender, no mayonnaise, no lemon. The texture should be chunky, with visible pieces of avocado.…
Oaxacan Black Mole
Oaxacan black mole is the darkest and most complex of the seven moles from Oaxaca. It combines mulato, pasilla, and chihuacle negro chiles with spices, nuts, and dark chocolate to create a truly unique sauce.
Mexican Barbacoa Tacos
Barbacoa tacos are a classic of Mexican cuisine, especially popular in the state of Hidalgo. The meat — beef chuck — is marinated with guajillo and ancho chilies, spices and avocado leaves, and slowly cooked wrapped in maguey (agave) stalks until tender and juicy. It is served shredded on corn…
Classic Caesar Salad
The Caesar salad was born not in Rome but in Tijuana, invented by Italian-Mexican chef Caesar Cardini in the 1920s. Crisp romaine leaves are dressed with a punchy emulsion of egg yolk, anchovies, garlic and lemon, then finished with freshly shaved Parmesan and garlicky croutons. That umami-rich…
Mexican Tacos al Pastor
Tacos al pastor have Lebanese origins (from shawarma), adapted by Lebanese immigrants in 20th-century Mexico. Their unmistakable signature is the marinade of guajillo and ancho chiles with pineapple.
Homemade al pastor tacos
Al pastor tacos are one of the icons of Mexican street food: pork marinated in a guajillo and ancho chili adobo, achiote, orange and spices, roasted vertically in the style of shawarma and served on corn tortillas with pineapple, cilantro and onion. The several‑hour marination is what turns a…
Chile en Nogada
Chile en nogada is one of Mexico's most celebrated dishes and deeply tied to the calendar: it is made in August and September when walnuts and pomegranate seeds are in season. A roasted poblano chile is stuffed with a spiced meat and dried fruit filling, then covered with a cold walnut cream sauce…
Green Chicken Enchiladas
Green enchiladas are one of the most popular dishes in Mexican cuisine: corn tortillas filled with shredded chicken, rolled and bathed in a green sauce made from tomatillo, roasted poblano chile, onion, and garlic. They are finished with cream, crumbled fresh cheese, and cilantro. The tomatillo…
Red Pozole
Red pozole is one of Mexico's oldest ceremonial dishes: cacahuazintle corn — the large hominy kernels that bloom open when cooked — simmered in a long broth of guajillo and ancho chillies with shredded pork. Each diner builds their own bowl at the table, adding shredded lettuce, dried oregano,…
Pork Carnitas Tacos
Carnitas tacos are one of the most beloved preparations in Mexican cooking. Pork shoulder is braised in its own lard with orange juice and peel, garlic, oregano, and cumin until it falls apart and crisps at the edges. Served in corn tortillas with chopped cilantro, white onion, and green salsa — a…
Authentic Guacamole
Authentic Mexican guacamole relies on three non‑negotiable ingredients: ripe avocado, serrano chile and cilantro. It is prepared by mashing the avocado in a molcajete — not in a blender — together with tomato, white onion, lime juice and salt until a chunky, rustic texture is achieved. In Mexico it…
Tacos de Cochinita Pibil
Cochinita pibil is one of the Yucatan's oldest dishes: pork marinated in achiote paste and sour orange, wrapped in banana leaves and slow-cooked until the meat falls apart. The achiote gives the flesh its deep terracotta colour and an earthy, floral flavour you can't replicate with anything else.…
Mexican Cuisine: cooking guide
Mexican gastronomy is UNESCO Intangible Cultural Heritage. Not just tacos and guacamole: it's mole negro with over 30 ingredients, corn-wrapped tamales, comforting pozole and stuffed chiles with all the technique. These Mexican recipes take you far beyond Tex-Mex.