The Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach

Soups, Stews, and Chilis

Tortilla Soup

Known as sopa Azteca, this Mexican favorite draws on smoky and mild spicy flavors to create this flavorful soup. Our recipe calls for smoky chipotles, infused store-bought broth, and oven-toasted tortilla strips to make for a more kitchen-friendly and streamlined recipe.

Seafood

Fish Veracruz

Originally from the seaside town of Veracruz, traditional pescado a la Veracruzana is now a common fish preparation throughout Mexico. This recipe's method of braising mild-flavored cod in a savory sauce both gives the fish a deeper flavor and infuses the sauce with seafood flavor.

Tacos, Tostadas, Tamales, and More

Panuchos

A twist on the classic Mexican tostada, panuchos are a specialty of the Yucatán. The crispy yet tender panucho shells are essentially corn tortillas that are puffed, filled with creamy refried beans, and then flattened before being cooked in oil until perfectly golden and crisp.

Burritos, Chimichangas, and Quesadillas

Chicken Burritos Mojados

Often found on taqueria menus, festive burritos mohados are draped with three distinct sauces—red chile sauce, white Mexican crema, and green tomatillo sauce—representing the colors of the Mexican flag.

Step 1

Dried chiles can have dirt or dust on the outside, so be sure to clean them gently with a damp towl before using. Stem and seed the chile using your hands (include the seeds if you want a spicer dish).

Step 2

Tear the chile into 1/2-inch pieces to make them easier to puree into sauces and soups or grind into powder.

Step 3

Toast the pieces in a dry skillet over medium-high heat until gragrant, 2 to 6 minutes. Toasting the dried chile will deepen their flavor significantly.

Cheese Enchiladas

Tex-Mex cheese enchiladas have no meat in the filling, and trade the usual tomatoey enchilada sauce for a smoky chile gravy. But unlike other

gravies, chile gravy gets its signature flavor not from meat drippings but from aromatics, spices, and, of course, dried chiles, either whole or powdered.