Try the best authentic Mexican recipes from the Mexican Food Journal.
Beginning cook to advanced, you’ll find a recipe for authentic Mexican food that you’ll love with pictures and preparation tutorials.
Some recipes are easy to make and some are more labor-intensive but all are delicious. You’ll find something to make for breakfast, lunch, dinner, and maybe even parties. Some are traditional old family recipes and some are modern. Which one is your favorite?
Authentic Red Pork Pozole – a simple, earthy, rich, and satisfying dish. Pork and hominy in a mildly spicy chile broth garnished with shredded cabbage, diced onion, sliced radish, and Mexican oregano finished with a squirt of lime juice.
Frijoles de la Olla, which translates as “beans in a pot“, is probably the most common dish in Mexico. Beans along with corn and chiles are the foundation of Mexican cooking.
Homemade enchilada sauce beats canned every time. Period. If you have never made it from scratch, you should give this authentic Mexican recipe a try. It is much easier to make than you may think and the results are phenomenal.
Pico de gallo is a raw salsa known as a salsa fresca, or “fresh salsa,” in Spanish. It is a delicious combination of Roma tomatoes, white onion, cilantro, serrano chile, and a splash of lime juice.
Rajas con queso (Pronounced ra-HAS con KAY-so) is a taco filling made with fresh Poblano chile, a mild green chile typically used for chiles rellenos, rajas, and crema de poblano. This dish is served throughout Mexico.
Chicken Tinga [pronounced teen-GA], a classic shredded chicken taco or tostada filling prepared with sliced onions and a tomato chipotle sauce is a full-flavored crowd pleaser. It has a smoky flavor with just enough heat from the chipotle.
Garbanzo beans and guajillo chile are a great combination, packed with flavor but not too spicy. It is delicious served hot or cold.
Authentic chiles rellenos, poblano chiles stuffed with a savory pork filling. Chiles Rellenos are one of the best known and loved Mexican foods.
Great tomato flavor with the pop of cilantro and just the right amount of heat from the serrano chiles. Goes well with chips, carne asada tacos, and eggs.
Traditional Mexican salsa with charred tomato and tomatillo prepared in a molcajete, a volcanic stone mortar, and pestle.
Recipe for authentic chiles en nogada based on an old family recipe from Yuriria, Guanajuato that dates back to the 1950’s.