Authentic Mexican Recipes




Salsa is the Spanish word for sauce. Salsa usually is made with tomatoes, chilies, onions, garlic, and cilantro and is the base for the majority of salsas served with a typical Mexican meal. Flavors vary with the type of chili and whether the salsa is cooked or fresh ingredients are used. Salsa verde is made with green tomatillos, which is a small green vegetable that is wrapped in a papery outer layer.




This popular traditional breakfast dish is made with lightly fried corn tortillas cut into pieces and topped with green or red salsa. Scrambled or fried eggs and pulled chicken are usually added on top, as well as cheese and cream. Chilaquiles are often served with a healthy dose of frijoles (refried beans).

  • Try making your own chilaquiles




Pozole Soup-  

Verde (green)

vs Rojo (Red)

The original pozole was created in Chiapa, Guerrero during the eighteenth century. This meal consisted of soaked corn added to chicken and herbs; it has become a special Mexican dish.
In Jalisco and Michoacan, pozole rojo, red dried chile ancho and combined with chiles, guajillos are a popular dish. Pozole verde green color and unusual taste and texture comes from ground pumpkin seeds,  tomates verdes (green tomatoes) and various greens.
According to anthropologists, this pre-Hispanic soup was once used as part of ritual sacrifices. These days chicken, pork and vegetarian pozole versions are readily available in more everyday surroundings. Made from hominy corn with plenty of herbs and spices, the dish is traditionally stewed for hours, often overnight. Once ready to serve, lettuce or cabbage, radish, onion, oregano, lime, and chili is sprinkled on top.



Tacos al Pastor


    This historic dish is one of the most popular varieties of tacos, with origins dating back to the 1920’s and 30’s and the arrival of Lebanese and Syrian immigrants to Mexico. To create tacos al pastor (meaning ‘in the style of the shepherd’), thin strips of pork are sliced off a spit, placed on a corn tortilla and served with onions, coriander leaves, and pineapple.
     Try making your own tacos Al Pastor





    What should you do with stale tortillas? Why, fry them of course! Literally meaning toasted, tostadas are a simple and delicious dish involving corn tortillas fried in boiling oil until they become crunchy and golden. These are then served alone or piled high with any number of garnishes. Popular toppings include frijoles (refried beans), cheese, cooked meat, seafood and ceviche.

    Try making your own tostadas





      Chiles en Nogada

    • Boasting the three colours of the Mexican flag, chiles en nogada is one of Mexico’s most patriotic dishes. Poblano chillies filled with picadillo (a mixture of chopped meat, fruits and spices) represent the green on the flag, the walnut-based cream sauce is the white and pomegranate seeds the red. Originating from Puebla, history tells that the dish was first served to Don Agustin de Iturbide, liberator, and subsequent Emperor of Mexico.

      Try making this: Chiles en Nogada Chiles in Walnut Sauce






    • You’ll find someone selling elote, the Mexican name for corn on the cob, on nearly every city street corner in Mexico. The corn is traditionally boiled and served either on a stick (to be eaten like an ice-cream) or in cups, the kernels having been cut off the cob. Salt, chili powder, lime, butter, cheese mayonnaise and sour cream are then added in abundance.Try making your own elote





    Enchiladas date back to Mayan times when people in the Valley of Mexico would eat corn tortillas wrapped around small fish. These days both corn and flour tortillas are used and are filled with meat, cheese, seafood, beans, vegetables or all of the above. The stuffed tortillas are then covered in a chili sauce making for a perfect Mexican breakfast.






    Three states claim to be the original home of mole (pronounced ‘mol-eh’), a rich sauce popular in Mexican cooking. There are myriad types of mole but all contain around 20 or so ingredients, including one or more varieties of chili peppers, and all require constant stirring over a long period of time. Perhaps the best-known mole is mole poblano, a rusty red sauce typically served over turkey or chicken.
    Try making your own Mole






    • Guacamole is undoubtedly one of Mexico’s most popular dishes but few know that this traditional sauce dates back to the time of the Aztecs. Made from mashed up avocados, onions, tomatoes, lemon juice and chilli peppers (and sometimes a clove or two of garlic), guacamole is often eaten with tortilla chips or used as a side dish.Try making your own Guacamole







    • Tamales were first developed for the Aztec, Mayan and Inca tribes who needed nourishing food on the go to take into battle. Pockets of corn dough are stuffed with either a sweet or savoury filling, wrapped in banana leaves or corn husks, and steamed. Fillings vary from meats and cheeses to fruits, vegetables, chillies and mole.

    • Be sure to try our recipe for Tamales.