50+ Delicious Easter Latino Recipes to Elevate Your Holiday Feast

Easter is a time for family gatherings, celebration, and, of course, delicious food. While many people are familiar with traditional Easter dishes like ham, lamb, and egg-based recipes, Latino culture offers a vibrant and unique array of recipes that will take your holiday meal to the next level.

From savory main courses to sweet, comforting desserts, Latino cuisine brings bold flavors, rich traditions, and a sense of togetherness to the Easter table.

Whether you’re looking to explore new flavors or bring a taste of Latin America to your celebration, these 50+ Easter Latino recipes will inspire you to try something new this year.

In this collection, you’ll discover everything from fresh and light salads, hearty stews, flavorful tamales, and tender roasted meats to decadent desserts like arroz con leche and tres leches cake.

These recipes not only honor cultural traditions but also add a festive flair to your Easter feast.

So, get ready to celebrate Easter in true Latino style with these delicious, mouthwatering recipes that will be sure to impress your guests and bring joy to your holiday table.

50+ Delicious Easter Latino Recipes to Elevate Your Holiday Feast

Whether you are hosting an Easter gathering or looking for new recipes to try, Latino cuisine offers an incredible variety of dishes that are perfect for the holiday.

From classic Mexican dishes like Bacalao a la Vizcaína to the sweet delights of Arroz con Leche, these 50+ Easter Latino recipes will provide the perfect balance of flavors to satisfy every palate.

By incorporating bold spices, fresh ingredients, and rich traditions into your Easter menu, you can create a meal that is not only delicious but also filled with cultural significance. So, why not embrace the spirit of Easter with a Latin twist?

These recipes will help you create unforgettable memories and share in the joy of good food, good company, and festive celebrations.

Pibil-Style Easter Roast Pork (Puerco Pibil)

This Yucatecan classic is a vibrant, mouthwatering dish perfect for an Easter feast. The pork is marinated in achiote, citrus juices, and a variety of spices, then slow-cooked to perfection. The tender, flavorful pork is wrapped in banana leaves, giving it a smoky, earthy flavor. It’s a communal dish that brings friends and family together, making it ideal for the holiday.

Ingredients:

• 4 lbs pork shoulder or butt, cut into chunks
• 3 tbsp achiote paste
• 1/4 cup fresh orange juice
• 1/4 cup lime juice
• 4 cloves garlic, minced
• 1 onion, finely chopped
• 2 tsp cumin powder
• 2 tsp oregano
• 1/2 tsp ground cloves
• 2 bay leaves
• 2 tbsp vegetable oil
• Salt and pepper to taste
• 6-8 banana leaves (or aluminum foil as a substitute)
• 1/2 cup chicken broth

Instructions:

1. Marinate the Pork: In a bowl, combine achiote paste, orange juice, lime juice, garlic, onion, cumin, oregano, cloves, and salt and pepper. Coat the pork chunks in this marinade and let it sit for at least 4 hours, preferably overnight.
2. Prepare the Banana Leaves: If using banana leaves, pass them over an open flame for a few seconds to soften them and make them more pliable. Line a large roasting pan or casserole dish with the leaves, overlapping to cover the bottom.
3. Cook the Pork: Heat oil in a large pan and brown the pork pieces on all sides. Once browned, transfer them to the prepared banana leaves. Pour any leftover marinade and chicken broth over the pork.
4. Wrap and Bake: Fold the banana leaves over the pork to form a sealed parcel. Cover the dish with foil and bake at 325°F for 3-4 hours until the pork is tender and easily shredded.
5. Serve: Shred the pork and serve it with tortillas, rice, or as a topping for tacos.

Pibil-style roast pork is a flavorful and festive dish that’s perfect for Easter gatherings. Its mix of citrus, spices, and smoky flavors creates an unforgettable meal. The slow-cooking method ensures the pork becomes melt-in-your-mouth tender, while the banana leaves lock in moisture and add depth to the flavors. Whether served with tortillas or rice, this dish is a wonderful way to bring a taste of Yucatán to your Easter celebration.

Capirotada (Mexican Bread Pudding)

Capirotada is a traditional Mexican bread pudding often made during Lent and Easter. This sweet, comforting dessert layers bread, cinnamon, cloves, raisins, and pecans, all drenched in a sugary syrup. Its warm, spiced flavors bring a touch of nostalgia to any holiday meal. This recipe blends textures and flavors, making it a family favorite for the season.

Ingredients:

• 6 cups stale bolillo or baguette bread, sliced
• 2 cups water
• 2 cups brown sugar
• 1 cinnamon stick
• 4 whole cloves
• 1/2 cup butter
• 1/2 cup raisins
• 1/2 cup chopped pecans
• 1/2 cup shredded coconut (optional)
• 1/4 cup sweetened condensed milk
• 1/2 tsp vanilla extract

Instructions:

1. Make the Syrup: In a saucepan, combine water, sugar, cinnamon stick, and cloves. Bring to a boil and let it simmer for about 10 minutes, stirring occasionally. Once the sugar has dissolved and the syrup has thickened slightly, remove the cinnamon and cloves.
2. Prepare the Bread: Preheat the oven to 350°F. Lightly butter a 9×13-inch baking dish. Arrange the sliced bread in the dish, layering it with raisins, pecans, and shredded coconut if using.
3. Assemble the Capirotada: Pour the hot syrup evenly over the bread. Add a few dollops of butter on top of the bread and drizzle with sweetened condensed milk. Bake for 40-45 minutes, until golden brown and bubbly.
4. Serve: Let it cool for 10 minutes before serving. Optionally, top with whipped cream or a scoop of vanilla ice cream.

Capirotada is a beautiful fusion of sweetness and spice, making it a perfect Easter treat. The layers of bread absorb the spiced syrup, creating a rich, comforting pudding that’s not too heavy. The nuts and raisins provide a nice crunch and burst of flavor, while the coconut adds a tropical twist. This dessert is easy to make yet elegant enough to serve at any festive gathering, and it’s a wonderful way to celebrate the season.

Sopa de Lima (Mexican Lime Soup)

Sopa de Lima is a refreshing and aromatic chicken soup with the bright, tangy flavor of lime, making it a perfect dish for Easter celebrations in warmer climates. This Yucatecan specialty combines tender chicken, a flavorful broth, and crispy tortilla strips, with a burst of lime in every bite. It’s light yet hearty and brings comfort with every spoonful.

Ingredients:

• 1 whole chicken (about 3-4 lbs), cut into parts
• 10 cups chicken broth
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 tomatoes, diced
• 2 medium carrots, sliced
• 1 bell pepper, diced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 4-6 limes (juice and zest)
• 2 tbsp olive oil
• 8 corn tortillas, cut into strips
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Cook the Chicken: In a large pot, combine chicken parts and chicken broth. Bring to a boil, then reduce to a simmer. Cook for 45 minutes or until the chicken is tender and fully cooked. Remove the chicken from the pot and set aside to cool.
2. Prepare the Broth: In the same pot, add onions, garlic, tomatoes, carrots, and bell pepper. Simmer for 15-20 minutes until the vegetables are tender. Add oregano, cumin, and salt and pepper to taste.
3. Shred the Chicken: While the vegetables cook, shred the chicken into bite-sized pieces, discarding the bones and skin. Return the shredded chicken to the pot.
4. Add Lime: Stir in the lime juice and zest, adjusting the amount to taste. Add more salt if needed.
5. Prepare the Tortillas: In a small pan, heat olive oil over medium heat. Fry the tortilla strips until crispy. Drain on paper towels.
6. Serve: Ladle the soup into bowls, topping with a handful of crispy tortilla strips and fresh cilantro. Serve with additional lime wedges.

Sopa de Lima is a vibrant and flavorful dish that captures the essence of Mexican cuisine. The bright, tangy lime elevates the rich chicken broth, while the crispy tortilla strips add a delightful texture. This soup is a perfect appetizer or light main dish for Easter, especially when paired with a side of rice or a simple salad. Its refreshing yet hearty nature makes it a versatile dish that can be enjoyed year-round, but it’s especially appreciated during the holiday season.

Tacos de Pescado (Fish Tacos)

Fish tacos are a coastal classic in Latin America, and they make a light, flavorful addition to any Easter spread. Typically made with crispy battered fish, fresh toppings, and zesty sauces, this dish offers a delightful contrast of textures and flavors. Perfect for a spring celebration, tacos de pescado are easy to make, yet they bring a burst of flavor to your Easter table.

Ingredients:

• 4 white fish fillets (like cod or tilapia), cut into 2-3 inch pieces
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 1 cup buttermilk (or regular milk)
• Vegetable oil for frying
• 12 small corn tortillas
• 1/2 red cabbage, shredded
• 1 avocado, sliced
• 1/2 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Salsa or creamy chipotle sauce (optional)

Instructions:

1. Prepare the Fish: In a bowl, combine the flour, cornmeal, garlic powder, paprika, cayenne pepper, salt, and pepper. Dip the fish pieces in buttermilk, then dredge them in the flour mixture, coating them evenly.
2. Fry the Fish: Heat vegetable oil in a frying pan over medium-high heat. Fry the fish pieces in batches for 3-4 minutes per side, or until golden brown and crispy. Remove and drain on paper towels.
3. Warm the Tortillas: Warm the tortillas in a dry skillet or on the grill for a few seconds on each side, until pliable.
4. Assemble the Tacos: Place a few pieces of crispy fish on each tortilla. Top with shredded cabbage, avocado slices, cilantro, and a squeeze of lime juice. Drizzle with salsa or chipotle sauce for extra flavor.
5. Serve: Serve the tacos with extra lime wedges and salsa on the side.

These fish tacos offer a wonderful balance of textures and flavors, with crispy fish, fresh toppings, and a zing of lime. The cabbage adds crunch, while the creamy avocado provides richness. This dish is light yet satisfying, making it an ideal choice for Easter celebrations, especially if you’re looking for something fresh and vibrant. The simplicity of the ingredients allows the natural flavors of the fish to shine, while the toppings elevate the dish to something truly memorable.

Ensalada de Nopales (Cactus Salad)

Ensalada de Nopales is a refreshing, tangy cactus salad that’s perfect for Easter in Latin American communities. Nopales (cactus pads) have a unique texture, and when combined with tomatoes, onions, cilantro, and a zesty lime dressing, they make for a light and flavorful dish that pairs well with grilled meats or fish. This healthy and vibrant salad is a great addition to any spring or holiday table.

Ingredients:

• 4 medium nopales (cactus pads), cleaned and sliced into strips
• 1 medium tomato, diced
• 1/4 onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño pepper, finely chopped (optional)
• 1 lime, juiced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Prepare the Nopales: Heat a large skillet over medium heat and add the nopales. Cook for 5-7 minutes, stirring occasionally, until the cactus becomes tender and the sliminess (if any) reduces. Drain any excess liquid and set the nopales aside to cool.
2. Assemble the Salad: In a large bowl, combine the cooked nopales, tomato, onion, cilantro, and jalapeño if using. Toss everything together to combine.
3. Dress the Salad: Drizzle with olive oil and lime juice. Season with salt and pepper to taste, mixing well.
4. Serve: Chill the salad for 15-20 minutes in the refrigerator before serving for enhanced flavor.

Ensalada de Nopales is a healthy, flavorful dish that brings a taste of Mexican cuisine to your Easter table. The tender cactus provides a slightly tart, earthy flavor that pairs wonderfully with the bright freshness of tomato, onion, and lime. This salad is versatile and can be served as a side dish to complement any main course or as a stand-alone appetizer. It’s light, refreshing, and packed with nutrients—ideal for a springtime holiday meal.

Tamales de Elote (Sweet Corn Tamales)

Tamales de Elote are a delicious, sweet variation of the traditional Mexican tamale, made with fresh corn and a hint of sugar. Perfect for Easter, these tamales have a moist, tender texture, making them a comforting treat. Served with a dollop of crema or a drizzle of honey, they make for a satisfying dessert or a sweet side dish during the holiday feast.

Ingredients:

• 3 cups fresh corn kernels (or frozen if fresh is unavailable)
• 1 cup masa harina (corn flour for tamales)
• 1/2 cup sugar
• 1/4 cup butter, softened
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/4 cup milk (or more for desired consistency)
• 15-20 dried corn husks, soaked in warm water
• 1/2 tsp baking powder

Instructions:

1. Prepare the Masa: In a food processor, combine the corn kernels and pulse until finely ground but still slightly chunky. Transfer to a large bowl and add the masa harina, sugar, butter, vanilla extract, baking powder, and salt. Gradually add milk, mixing until a dough-like consistency forms.
2. Assemble the Tamales: Spread a small amount of the tamale dough on the center of a soaked corn husk. Fold in the sides of the husk, then fold the bottom up, creating a sealed packet. Repeat with the remaining masa and husks.
3. Steam the Tamales: Place the tamales upright in a large steamer pot. Cover with a wet cloth and steam over medium heat for 1-1.5 hours, or until the masa pulls away easily from the husk.
4. Serve: Allow tamales to cool for a few minutes before serving. Optionally, drizzle with honey or serve with a side of crema for extra flavor.

Tamales de Elote offer a delightful combination of sweet, tender corn masa and the comforting texture of tamales. The slight sweetness makes these tamales an ideal dessert or treat to serve during Easter, giving a wonderful twist on the classic savory version. They’re a fun, interactive dish to prepare with family and friends, and the steaming process locks in the flavors, making each bite rich and moist. Whether enjoyed on their own or with a drizzle of honey, these tamales are a crowd-pleaser that will add a touch of tradition and sweetness to your holiday celebration.

Arroz con Leche (Rice Pudding)

Arroz con Leche is a beloved Latin American dessert that’s both comforting and indulgent. Made with rice, milk, sugar, and cinnamon, this creamy rice pudding is a perfect dessert for Easter. The flavors meld together as the rice soaks up the rich, sweetened milk, making it a decadent treat that both kids and adults will love. This traditional dessert is often served warm or chilled, making it versatile for any gathering.

Ingredients:

• 1 cup long-grain white rice
• 4 cups whole milk
• 1 cup sugar
• 1 cinnamon stick
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon (for garnish)
• Pinch of salt

Instructions:

1. Cook the Rice: In a large pot, rinse the rice under cold water until the water runs clear. Combine the rice and 2 cups of water in the pot and cook over medium heat until the rice is tender and the water is absorbed (about 10 minutes).
2. Prepare the Pudding: Add the milk, sugar, cinnamon stick, and salt to the cooked rice. Stir and bring to a simmer over medium-low heat. Cook, stirring frequently, for about 30-40 minutes, until the rice absorbs much of the milk and the mixture thickens to a creamy consistency.
3. Finish the Dish: Remove the cinnamon stick, and stir in the vanilla extract. If the pudding is too thick, add more milk until you reach your desired consistency.
4. Serve: Spoon the arroz con leche into individual bowls. Garnish with a sprinkle of ground cinnamon on top. You can serve it warm or chilled, depending on preference.

Arroz con Leche is the epitome of comfort food in Latin American cuisine. Its creamy texture and the sweetness of the milk and sugar make it an irresistible treat. The fragrant cinnamon and vanilla add a rich depth of flavor, while the rice provides a soft, velvety texture that melts in your mouth. Whether enjoyed as a comforting warm dessert or served chilled for a cool, refreshing finish to your Easter meal, arroz con leche will bring both nostalgia and joy to your celebration.

Pastelón de Plátano Maduro (Sweet Plantain Casserole)

Pastelón de Plátano Maduro is a savory-sweet casserole made with layers of ripe plantains, seasoned ground beef, and melted cheese. It’s a popular dish in Puerto Rican and Dominican cuisine, often served during holidays like Easter. The combination of sweet and savory makes this casserole a hit at any celebration, with its comforting layers and rich flavor profile. This dish can be served as a main course or as a hearty side.

Ingredients:

• 4 ripe plantains (yellow with black spots)
• 1 lb ground beef
• 1/2 onion, finely chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1/2 cup tomato sauce
• 1/4 cup olives, chopped (optional)
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp oregano
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. Prepare the Plantains: Peel the plantains and cut them into 1/2-inch slices. Heat a bit of olive oil in a skillet and fry the plantain slices in batches, turning them until golden brown. Once fried, set the plantains on paper towels to drain excess oil.
2. Cook the Ground Beef: In a separate skillet, heat a bit of olive oil and sauté the onion, bell pepper, and garlic until soft. Add the ground beef, breaking it up as it cooks. Once browned, add the tomato sauce, olives, cumin, paprika, oregano, and season with salt and pepper. Let the mixture simmer for 5-10 minutes.
3. Assemble the Pastelón: Preheat the oven to 375°F (190°C). In a baking dish, layer the fried plantains on the bottom, followed by a layer of the cooked ground beef mixture. Add another layer of plantains, then top with shredded mozzarella and grated Parmesan cheese.
4. Bake the Pastelón: Bake for 20-25 minutes, or until the top is golden brown and the cheese is melted and bubbly.
5. Serve: Allow the pastelón to cool for a few minutes before slicing and serving.

Pastelón de Plátano Maduro is a perfect balance of sweet and savory, with the rich flavor of the ground beef complementing the natural sweetness of the plantains. The melted cheese on top adds a gooey, comforting texture, making it a crowd-pleaser for any Easter gathering. This casserole is hearty and filling, making it an excellent choice for a main dish, but it can also be enjoyed as a side alongside grilled meats or other festive dishes. Its satisfying flavor will surely impress everyone at the table.

Buñuelos de Viento (Fried Sweet Dough Fritters)

Buñuelos de Viento are light, crispy, and sweet fried dough balls that are a popular treat during the Easter season in many Latin American countries. The name “buñuelos de viento” (wind fritters) refers to their airy, puffed texture. These delicious doughnuts are dusted with cinnamon sugar and are perfect for indulging during your holiday celebration. Buñuelos are perfect for an Easter dessert or snack and are enjoyed by both kids and adults alike.

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 2 large eggs
• 1/2 cup milk
• 1 tbsp vanilla extract
• 1 tbsp rum (optional)
• 1/4 cup sugar (for dough)
• Vegetable oil for frying
• 1/2 cup sugar (for coating)
• 1 tsp ground cinnamon (for coating)

Instructions:

1. Make the Dough: In a large bowl, whisk together the flour, baking powder, salt, and cinnamon. In a separate bowl, beat the eggs, then add the milk, vanilla extract, rum (if using), and sugar. Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms.
2. Shape the Buñuelos: Pinch off small pieces of dough and roll them into small balls (about the size of a walnut). Alternatively, you can flatten the dough slightly to form disc-like shapes.
3. Fry the Buñuelos: Heat vegetable oil in a deep frying pan over medium-high heat. Once the oil is hot (around 350°F/175°C), carefully drop the dough balls into the oil. Fry in batches, turning occasionally, until golden brown and puffed up (about 3-4 minutes per batch). Use a slotted spoon to remove them from the oil and set them on paper towels to drain.
4. Coat the Buñuelos: In a small bowl, mix the sugar and cinnamon. While the buñuelos are still warm, roll them in the cinnamon-sugar mixture until well coated.
5. Serve: Serve the buñuelos warm as a sweet snack or dessert.

Buñuelos de Viento are the perfect combination of light, crispy texture and sweet, cinnamony goodness. Their airy, fluffy interior contrasts wonderfully with the crunchy exterior, making them a favorite treat at Easter. These fried dough balls are simple to make but indulgent enough to feel like a special occasion dessert. Whether served at the end of a meal or enjoyed as an afternoon snack, buñuelos are sure to add a touch of joy and sweetness to your holiday festivities.

Capirotada (Mexican Bread Pudding)

Capirotada is a traditional Mexican bread pudding typically made during Lent and Easter. This sweet, layered dessert combines toasted bread, cinnamon, cloves, raisins, and melted cheese, creating a complex and satisfying flavor profile. The sweet syrup made from brown sugar, butter, and cinnamon soaks into the bread, turning it into a warm, comforting treat that’s perfect for Easter gatherings. Capirotada is a dessert that represents Mexican culinary traditions and is sure to be a crowd-pleaser at your celebration.

Ingredients:

• 6 bolillos (Mexican bread rolls) or 1 French baguette, cut into 1-inch slices
• 1/2 cup unsalted butter
• 1 cup brown sugar
• 2 cups water
• 1 stick cinnamon
• 4 cloves
• 1/2 cup raisins
• 1/2 cup chopped pecans or walnuts (optional)
• 1/2 cup shredded Monterey Jack or Oaxaca cheese
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Toast the Bread: Preheat the oven to 350°F (175°C). Lay the bread slices on a baking sheet and toast them in the oven for 10-12 minutes, until golden and crispy. Once toasted, set aside.
2. Make the Syrup: In a saucepan, melt the butter over medium heat. Add the brown sugar, water, cinnamon stick, cloves, and a pinch of salt. Stir until the sugar is dissolved, and bring the mixture to a simmer. Let it cook for about 5 minutes, then remove from heat. Stir in the vanilla extract.
3. Layer the Capirotada: In a large baking dish, start layering the toasted bread slices. Sprinkle raisins, nuts, and cheese between the layers of bread. Pour half of the syrup over the bread and repeat the layering process until all the bread, raisins, and cheese are used up. Pour the remaining syrup over the top.
4. Bake: Cover the baking dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
5. Serve: Let the capirotada cool for a few minutes before serving. Enjoy warm or at room temperature.

Capirotada is a cherished Mexican dessert that offers a perfect balance of sweet and savory flavors. The warm, spiced syrup, combined with the slightly crispy bread, raisins, and melted cheese, creates a comforting and nostalgic dish that’s ideal for Easter. Its rich and unique flavor profile, along with the texture of the bread and cheese, makes capirotada an unforgettable dessert that will undoubtedly become a favorite in your holiday traditions.

Tamales de Elote (Sweet Corn Tamales)

Tamales de Elote are a delicious and festive Mexican treat typically served during special occasions like Easter. Made with sweet corn dough (masa) and filled with whole kernels of corn, these tamales are steamed to perfection, creating a soft, moist, and aromatic treat. Unlike the savory tamales that are filled with meats and sauces, tamales de elote are sweet, making them an excellent choice for a light dessert or side dish for your Easter meal.

Ingredients:

• 4 cups fresh corn kernels (or 2 cups canned or frozen corn)
• 2 cups masa harina (corn dough flour)
• 1/2 cup unsalted butter, softened
• 1/2 cup sugar
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp salt
• 20-25 corn husks, soaked in warm water for 30 minutes
• 1/2 cup fresh corn kernels (for filling)

Instructions:

1. Prepare the Corn Masa: In a food processor or blender, blend the fresh or frozen corn kernels with the milk until smooth. In a large bowl, mix the masa harina, sugar, baking powder, and salt. Add the corn mixture, butter, and vanilla extract. Knead the mixture into a smooth dough.
2. Prepare the Tamales: Lay a soaked corn husk flat on a surface. Take about 2 tablespoons of the masa dough and spread it across the center of the husk. Place a small handful of whole corn kernels in the center of the masa. Fold in the sides of the husk and then fold the bottom up, securing the tamale.
3. Steam the Tamales: Place the tamales standing up in a large steamer, with the open end facing up. Cover the tamales with a damp cloth and steam for about 1 to 1.5 hours, or until the masa is fully cooked and separates easily from the husks.
4. Serve: Allow the tamales to cool slightly before serving. Enjoy warm with a drizzle of syrup or a dusting of powdered sugar.

Tamales de Elote are the perfect sweet treat for your Easter celebration. The soft and moist corn dough combined with the sweet corn filling creates a delightful and unique tamale that is rich in flavor yet light and satisfying. They bring a taste of tradition to your holiday meal, and their aromatic corn flavor paired with a hint of vanilla makes them both comforting and indulgent. These tamales are sure to become a favorite Easter dish in your family.

Sopa de Lima (Yucatán Lime Soup)

Sopa de Lima is a flavorful and aromatic soup from the Yucatán region of Mexico. It features a rich, tangy chicken broth flavored with the distinct citrusy notes of lime, a signature ingredient of the Yucatán Peninsula. This light yet flavorful soup is often garnished with fried tortilla strips, avocado slices, and cilantro, making it a refreshing and satisfying dish. Sopa de Lima is a wonderful starter for your Easter meal or can be served as a main course for a lighter option.

Ingredients:

• 2 tablespoons vegetable oil
• 1 lb chicken breasts (bone-in for more flavor)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 4 cups chicken broth
• 1-2 limes (juiced)
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1-2 fried corn tortillas (cut into strips)
• 1 avocado, sliced
• Fresh cilantro leaves for garnish

Instructions:

1. Cook the Chicken: In a large pot, heat the vegetable oil over medium heat. Add the chicken breasts and cook until browned on both sides. Remove the chicken from the pot and set it aside.
2. Prepare the Broth: In the same pot, sauté the onion, garlic, and bell pepper until soft and fragrant. Return the chicken to the pot and add the chicken broth. Bring to a simmer and cook for about 20-25 minutes, or until the chicken is cooked through.
3. Shred the Chicken: Remove the chicken breasts from the broth and shred them using two forks. Return the shredded chicken to the pot and season the broth with cumin, salt, and pepper. Add the lime juice and stir well.
4. Serve the Soup: Ladle the soup into bowls. Garnish with fried tortilla strips, slices of avocado, and fresh cilantro leaves.

Sopa de Lima is a deliciously light yet satisfying soup that perfectly balances the bright, tangy flavors of lime with the savory richness of the chicken broth. The crispy fried tortilla strips add a delightful crunch, while the avocado and cilantro provide freshness. This flavorful and aromatic soup brings the vibrant flavors of the Yucatán to your Easter table and is sure to be a crowd favorite. Whether served as a light appetizer or a standalone dish, Sopa de Lima offers a refreshing start to your celebration.

Arroz con Leche (Mexican Rice Pudding)

Arroz con Leche is a beloved Mexican dessert that’s both comforting and rich in flavor. It’s made by cooking rice with milk, sugar, and cinnamon until it becomes a creamy, sweet pudding. This dessert is often garnished with ground cinnamon or raisins, making it a perfect ending to your Easter meal. Arroz con Leche is a versatile dessert, enjoyed either warm or chilled, and its simplicity and nostalgic flavor make it a traditional treat that’s sure to please everyone at the table.

Ingredients:

• 1 cup long-grain rice, rinsed
• 4 cups whole milk
• 1/2 cup sugar
• 1 cinnamon stick
• 1/4 teaspoon ground cinnamon (for garnish)
• 1/4 teaspoon vanilla extract
• 1/4 cup raisins (optional)
• Pinch of salt

Instructions:

1. Cook the Rice: In a medium saucepan, combine the rinsed rice with 2 cups of water. Bring it to a boil, reduce the heat, and let it simmer for about 10 minutes until the water is mostly absorbed. Add a pinch of salt.
2. Make the Pudding: Add the milk, sugar, and cinnamon stick to the pot with the rice. Stir well and bring the mixture to a simmer. Cook over low heat for about 25-30 minutes, stirring occasionally, until the rice is tender and the mixture thickens to a pudding-like consistency.
3. Flavor and Garnish: Stir in the vanilla extract and raisins (if using). Remove the cinnamon stick and serve the pudding warm or chilled. Garnish with a sprinkle of ground cinnamon on top.

Arroz con Leche is a dessert that brings both comfort and sweetness to your Easter celebration. The warm, cinnamon-infused rice pudding offers a smooth, creamy texture that pairs perfectly with the subtle sweetness of sugar and the slight tang of milk. This dish is an easy yet heartwarming way to end your meal, and its ability to be served warm or chilled makes it an adaptable treat for any occasion.

Bacalao a la Vizcaína (Spanish-Style Salted Cod)

Bacalao a la Vizcaína is a traditional Spanish and Latin American dish often served during Easter, especially in countries like Mexico, where salted cod is a Lenten favorite. This hearty and flavorful stew combines salted cod, tomatoes, onions, olives, and capers, creating a rich, tangy sauce that pairs perfectly with the delicate fish. The dish is commonly served with rice and is a great main course for a festive Easter meal.

Ingredients:

• 1 lb salted cod (bacalao), soaked overnight and desalted
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 tomatoes, peeled and chopped
• 1 red bell pepper, chopped
• 1/4 cup green olives, sliced
• 2 tablespoons capers
• 1/2 teaspoon smoked paprika
• 2 cloves garlic, minced
• 1 bay leaf
• 2 cups chicken broth
• 1/4 teaspoon ground black pepper
• Fresh parsley for garnish

Instructions:

1. Prepare the Cod: Drain the salted cod and rinse it thoroughly. Place it in a large pot of water and simmer for about 15 minutes to further desalt the fish. Remove the bones and flake the fish into large chunks.
2. Cook the Vegetables: Heat the olive oil in a large skillet or Dutch oven. Add the onion, garlic, and red bell pepper and sauté for about 5 minutes until softened. Add the tomatoes and cook for another 5-7 minutes until the tomatoes break down.
3. Simmer the Stew: Add the cod, green olives, capers, smoked paprika, bay leaf, chicken broth, and black pepper to the skillet. Stir well to combine and simmer for about 30 minutes, stirring occasionally, to allow the flavors to meld together.
4. Serve: Once the stew has thickened slightly, remove the bay leaf and discard it. Serve the Bacalao a la Vizcaína hot, garnished with fresh parsley, and accompanied by rice or crusty bread.

Bacalao a la Vizcaína is a rich and savory dish that delivers bold flavors and a satisfying texture, making it a perfect choice for your Easter meal. The tender chunks of cod soak up the tangy tomato-based sauce, while the olives and capers add a briny, flavorful contrast. Served with rice or bread, this dish is a hearty and comforting way to celebrate the season, bringing a taste of Spanish and Mexican culinary traditions to your table.

Ensalada de Nopalitos (Cactus Salad)

Ensalada de Nopalitos is a refreshing and vibrant salad made from nopal cactus pads, a staple ingredient in Mexican cuisine. The tender cactus is combined with fresh tomatoes, onions, cilantro, and lime juice, making it a light and flavorful dish that’s perfect for Easter. This salad is not only delicious but also packed with nutrients, making it a healthy and refreshing addition to any holiday spread.

Ingredients:

• 2 nopal cactus pads, cleaned and sliced into strips
• 1 tomato, diced
• 1/4 red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• Juice of 1 lime
• Salt and pepper to taste
• 1/4 cup crumbled queso fresco (optional)

Instructions:

1. Cook the Nopales: In a medium saucepan, bring water to a boil. Add the sliced cactus pads and cook for about 5-7 minutes until they are tender but still slightly crisp. Drain the cactus and set it aside to cool.
2. Prepare the Salad: In a large bowl, combine the cooled nopalitos, diced tomato, red onion, and cilantro. Drizzle with olive oil and lime juice, then season with salt and pepper to taste.
3. Serve: Toss the salad to combine all ingredients, and sprinkle crumbled queso fresco on top if desired. Serve immediately, or refrigerate for 30 minutes for a chilled salad.

Ensalada de Nopalitos is a light, fresh, and nutritious dish that offers a unique and flavorful experience. The cactus provides a slightly tangy, crisp texture that pairs beautifully with the juiciness of the tomato and the aromatic cilantro. The lime and olive oil dressing adds a zesty touch, while the optional queso fresco brings a creamy element to the salad. This vibrant salad is an excellent accompaniment to your Easter meal, providing a healthy and colorful contrast to heavier dishes.

Note: More recipes are coming soon!