Mexican Cuisine
Tacos, enchiladas, guacamole, pozole. Mexican gastronomy in your kitchen.
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 and Cheese Frittata with Epazote
Imagine a fluffy, golden-brown frittata infused with the sweet flavor of tender corn and the fresh aroma of epazote, all melted with creamy cheese. Each bite is an explosion of flavors and textures that will leave you wanting more.
Black Bean Soup with Epazote
Imagine a hot and comforting soup, full of tender black beans and an aroma of epazote that transports you to the streets of Oaxaca. Each spoonful is an explosion of flavors and textures.
Roasted Poblano Peppers Stuffed with Quinoa and Baked Vegetables
Imagine a roasted poblano pepper, its soft and slightly smoky flesh, stuffed with a crunchy mixture of cooked quinoa with fresh vegetables and spices. When you take a bite, the combination of textures and flavors transports you to the vibrant cuisine of Puebla.
Estofado de Cerdo al Café con Chiles Secos y Cilantro: Fusión Andina-Mexicana en Olla Express
Un estofado donde el café disuelve la grasa del cerdo en hebras sedosas, mientras los chiles pasilla y ancho sueltan su dulzor ahumado entre el cilantro fresco. Cada cucharada es un mordisco jugoso, con ese punto picante que te hace sudar y pedir más, acompañado de un caldo espeso que se pega a los…
Air-Fried Crispy Carnitas Tacos: The Michoacán Secret in Your Kitchen
Imagine a bite where the pork falls apart into juicy strands, wrapped in a golden crust that crunches like silk paper on the first bite. The aroma of toasted garlic, cumin, and bitter orange will follow you from the kitchen to the table, and each taco will be a small party of textures: tender…
Three Milk Cake
Tres leches cake is the moistest dessert in Latin American baking: a sponge of eggs, flour, and sugar that, straight from the oven, is slowly soaked through with a blend of condensed milk, evaporated milk, and cream. The cake absorbs every drop and takes on a pudding-like texture throughout. Topped…
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 staple of central Mexican cuisine, with roots in the state of Hidalgo. Beef shank is slow-cooked with guajillo and ancho chillies, warm spices, and avocado leaves until it falls apart in rich, dark juices. Served shredded on corn tortillas with white onion, cilantro, and…
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 Pastor-Style Tacos
Tacos al pastor are one of the icons of Mexican street food: pork marinated in a guajillo and ancho chile adobo with achiote, orange juice, and spices, traditionally cooked on a vertical spit and served on a corn tortilla with fresh pineapple, cilantro, and white onion. The overnight marinade is…
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…
Chicken Green Enchiladas
Green enchiladas are one of the most popular dishes in Mexican home cooking: corn tortillas filled with shredded chicken, rolled up, and smothered in a green salsa made from tomatillo, roasted poblano pepper, onion, and garlic. Finished with soured cream, crumbled fresh cheese, and cilantro. The…
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 has three non-negotiable elements: ripe avocado, serrano chilli, and fresh cilantro. It is crushed — not blended — in a molcajete with tomato, white onion, lime juice, and salt, keeping a chunky texture that speaks of its rural origins. Serve immediately, as avocado…
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.