35+ Flavorful New Years Mexican Dinner Recipes to Try

As the New Year approaches, it’s time to start thinking about the food that will make your celebration memorable.

Mexican cuisine offers a perfect blend of bold flavors, vibrant colors, and hearty textures, making it an ideal choice for ringing in the New Year with family and friends.

Whether you’re hosting a large gathering or a small intimate dinner, a Mexican-inspired feast can bring warmth and excitement to your table.

From sizzling fajitas and tacos to refreshing ceviches and indulgent enchiladas, there’s something for every palate.

In this blog, we’ve compiled a list of 35+ New Year’s Mexican dinner recipes that will ensure your celebration is filled with delicious flavors and festive vibes.

35+ Flavorful New Years Mexican Dinner Recipes to Try

Mexican cuisine is the perfect way to kick off the New Year, offering a variety of dishes that will satisfy all tastes and dietary preferences.

Whether you’re craving something spicy, savory, or fresh, these 35+ New Year’s Mexican dinner recipes are sure to make your celebration unforgettable.

The beauty of Mexican food lies in its versatility, allowing you to customize dishes to suit your guests’ preferences while still delivering authentic and flavorful meals.

So, gather your ingredients, get ready to cook, and bring the fiesta to your New Year’s Eve or New Year’s Day dinner table!

Mexican Beef Tacos with Chipotle Cream Sauce

These Mexican beef tacos are a perfect way to ring in the New Year with bold flavors and a little heat. Tender seasoned beef, crisp vegetables, and a zesty chipotle cream sauce create a delicious and satisfying dish that’s sure to please your guests. The combination of smoky chipotle, tangy cream, and savory beef will make these tacos the star of your dinner spread. Serve them with your favorite toppings and sides for a complete meal.

Ingredients:

• 1 lb ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup beef broth
• 10 small corn tortillas
• Fresh cilantro, chopped
• 1 avocado, sliced
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup crumbled queso fresco (optional)

For Chipotle Cream Sauce:

• 1/2 cup sour cream
• 1 tbsp mayonnaise
• 1 tbsp lime juice
• 1-2 tbsp chipotle peppers in adobo sauce, finely chopped
• 1 tsp honey
• Salt to taste

Instructions:

1. Prepare the Chipotle Cream Sauce: In a small bowl, mix together sour cream, mayonnaise, lime juice, chipotle peppers, and honey. Add salt to taste. Set aside.
2. Cook the Beef: In a skillet over medium heat, add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat.
3. Add the chopped onion and minced garlic to the pan and cook until softened, about 2-3 minutes.
4. Stir in chili powder, cumin, smoked paprika, salt, and pepper. Add the beef broth and simmer for another 5-7 minutes, allowing the flavors to meld.
5. Assemble the Tacos: Warm the tortillas in a dry skillet or microwave. Spoon the beef mixture onto each tortilla. Top with shredded lettuce, diced tomatoes, avocado slices, and cilantro.
6. Drizzle with chipotle cream sauce and sprinkle with crumbled queso fresco, if desired. Serve immediately.

These Mexican beef tacos with chipotle cream sauce are a flavorful and vibrant dish that will elevate your New Year’s dinner to new heights. The smoky chipotle cream adds a rich layer of flavor that pairs wonderfully with the seasoned beef, while the fresh toppings bring a refreshing crunch. These tacos are easy to make yet indulgent, ensuring your guests will have a satisfying meal to celebrate the occasion.

Mexican Shrimp Ceviche

Start your New Year’s celebration with a light yet flavorful appetizer – Mexican shrimp ceviche. This dish combines tender shrimp with a tangy citrus marinade, fresh vegetables, and a burst of cilantro and jalapeño for a refreshing taste. Ceviche is traditionally served cold, making it a perfect make-ahead dish for entertaining. This recipe offers a healthy and vibrant way to begin your festive meal, bringing the fresh flavors of Mexico to your table.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/2 cup freshly squeezed lime juice
• 1/2 cup freshly squeezed orange juice
• 1 small red onion, finely diced
• 1 medium cucumber, peeled and diced
• 1 medium tomato, diced
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño pepper, seeds removed and finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• Tortilla chips or crispy tostadas for serving

Instructions:

1. Prepare the Shrimp: Cut the shrimp into small, bite-sized pieces. Place them in a glass or ceramic bowl and cover with lime and orange juice. Stir well, ensuring the shrimp is completely submerged in the juice. Refrigerate for 2-3 hours until the shrimp becomes opaque and firm, signaling they are “cooked” by the citrus.
2. Combine the Vegetables: Drain the shrimp, then add the diced red onion, cucumber, tomato, cilantro, and jalapeño to the bowl with the shrimp. Stir to combine.
3. Season with salt and pepper, adjusting to taste. Mix well.
4. Serve: Spoon the ceviche into small serving bowls and serve with tortilla chips or crispy tostadas on the side for scooping.

Mexican shrimp ceviche is a light and refreshing appetizer that adds a burst of citrus and spice to your New Year’s celebration. The tender shrimp, combined with the tangy marinade and crisp vegetables, creates a balanced and delicious dish. Its vibrant flavors and healthy ingredients make it a great choice for a festive appetizer that will leave your guests eagerly awaiting the main course.

Chicken Enchiladas Verdes

For a comforting and hearty New Year’s dinner, these chicken enchiladas verdes are the perfect choice. Filled with tender shredded chicken and smothered in a tangy and flavorful green tomatillo sauce, these enchiladas will be a crowd favorite. The rich and savory filling combined with the bright, zesty sauce makes for a satisfying meal that captures the essence of Mexican cuisine. Paired with rice or beans, these enchiladas are sure to make your celebration a hit.

Ingredients:

• 2 cups cooked chicken, shredded (rotisserie chicken works well)
• 12 corn tortillas
• 1/2 cup vegetable oil (for frying)
• 1 cup green salsa (tomatillo sauce)
• 1/2 cup chicken broth
• 1/2 cup sour cream
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 1/4 cup fresh cilantro, chopped
• 1/2 onion, thinly sliced
• Salt and pepper to taste

Instructions:

1. Prepare the Filling: In a medium bowl, combine the shredded chicken with 1/4 cup of green salsa and 1/4 cup of chicken broth. Season with salt and pepper to taste. Set aside.
2. Fry the Tortillas: Heat the vegetable oil in a skillet over medium heat. Briefly fry the tortillas, one at a time, for about 10 seconds on each side until softened. Drain on paper towels to remove excess oil.
3. Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Spread a thin layer of green salsa on the bottom of a baking dish. Dip each tortilla into the remaining green salsa, then fill it with the chicken mixture. Roll up the tortillas and place them seam-side down in the baking dish.
4. Bake: Pour the remaining green salsa over the enchiladas and top with shredded cheese. Cover with aluminum foil and bake for 20-25 minutes, until heated through and the cheese is melted and bubbly.
5. Garnish and Serve: Garnish with fresh cilantro, sliced onions, and a dollop of sour cream. Serve with rice or beans on the side.

Chicken enchiladas verdes offer a rich and savory dish that’s perfect for ringing in the New Year. The tender chicken filling pairs beautifully with the tangy green salsa, while the melted cheese adds a creamy, indulgent touch. These enchiladas are easy to prepare, yet full of flavor, making them an ideal choice for a festive and satisfying dinner. Your guests will appreciate the comforting and bold taste, ensuring these enchiladas become a New Year’s tradition.

Mexican Pozole Rojo (Red Pork Hominy Soup)

Pozole rojo is a classic Mexican dish that’s perfect for New Year’s celebrations. This hearty and flavorful soup features tender pork, hominy, and a rich red broth made from dried chiles and spices. Pozole is often served as a communal dish, allowing guests to customize their bowl with toppings like shredded lettuce, radishes, lime, and oregano. With its deep, smoky flavor and satisfying texture, pozole rojo will be a hit at your festive gathering.

Ingredients:

• 2 lbs pork shoulder, cut into chunks
• 1 can (15 oz) hominy, drained and rinsed
• 4 dried guajillo chiles
• 2 dried ancho chiles
• 1 medium onion, quartered
• 3 cloves garlic
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp smoked paprika
• 1 bay leaf
• 6 cups chicken broth
• Salt and pepper to taste

For Garnishes:

• Shredded lettuce
• Sliced radishes
• Lime wedges
• Oregano
• Crushed red pepper (optional)

Instructions:

1. Prepare the Chiles: Stem and seed the dried chiles, then place them in a pot with 2 cups of water. Bring to a boil and simmer for about 5 minutes, or until the chiles are soft. Remove from heat and let cool slightly.
2. Blend the Sauce: In a blender, combine the softened chiles, onion, garlic, cumin, oregano, smoked paprika, and a pinch of salt. Add 1/2 cup of the water from the chiles and blend until smooth. Set aside.
3. Cook the Pork: In a large pot, heat a bit of oil over medium-high heat. Add the pork chunks and brown on all sides. Add the chicken broth, bay leaf, and the blended chile mixture to the pot. Bring to a boil, then reduce the heat and simmer for about 1.5 to 2 hours, or until the pork is tender.
4. Add the Hominy: Once the pork is tender, add the drained hominy to the pot and simmer for another 30 minutes to heat through. Adjust seasoning with salt and pepper.
5. Serve: Ladle the pozole into bowls and serve with garnishes such as shredded lettuce, sliced radishes, lime wedges, oregano, and crushed red pepper.

Pozole rojo is a warming, flavorful soup that embodies the essence of Mexican comfort food. The combination of tender pork, earthy hominy, and the rich, smoky broth creates a satisfying dish that’s perfect for sharing with friends and family. The array of fresh garnishes adds a wonderful crunch and brightness, making each bowl customizable and delicious. This dish is a wonderful way to celebrate the New Year with bold flavors and comforting warmth.

Mexican Mole Poblano Chicken

Mole poblano is a rich, complex sauce made from a blend of chiles, spices, chocolate, and other ingredients, creating a deep, smoky, and slightly sweet flavor. When paired with chicken, it makes for an elegant and flavorful dish perfect for ringing in the New Year. This recipe for mole poblano chicken brings together the bold flavors of Mexico in one incredible meal. Serve with rice and tortillas to complete the feast.

Ingredients:

• 4 bone-in, skinless chicken breasts
• 2 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup chili powder
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 2 dried ancho chiles, stemmed and seeded
• 2 dried pasilla chiles, stemmed and seeded
• 1/4 cup raisins
• 1/4 cup sliced almonds
• 2 oz dark chocolate, chopped
• 2 cups chicken broth
• 1 tbsp tomato paste
• 1 tbsp sugar
• Salt and pepper to taste

For Garnish:

• Fresh cilantro, chopped
• Toasted sesame seeds

Instructions:

1. Prepare the Mole: In a dry skillet over medium heat, toast the dried ancho and pasilla chiles until fragrant, about 2-3 minutes. Remove from heat and place the chiles in a bowl. Pour hot water over them and let them soak for 15 minutes.
2. Make the Sauce: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes. Add the chili powder, cumin, and cinnamon, and cook for another minute. Drain the chiles and add them to the pot along with the raisins, almonds, chopped chocolate, chicken broth, tomato paste, and sugar. Bring to a simmer and cook for about 20 minutes, stirring occasionally. Remove from heat and blend until smooth.
3. Cook the Chicken: Season the chicken breasts with salt and pepper. In a separate skillet, heat some oil over medium-high heat and brown the chicken breasts on both sides, about 5 minutes per side. Transfer the chicken to a baking dish.
4. Finish the Mole Chicken: Pour the mole sauce over the chicken breasts, covering them completely. Bake at 375°F (190°C) for 25-30 minutes, until the chicken is cooked through.
5. Serve: Serve the chicken with the mole sauce, garnished with fresh cilantro and toasted sesame seeds. Serve with rice and tortillas on the side.

Mole poblano chicken is a flavorful and indulgent dish that’s perfect for a New Year’s celebration. The rich mole sauce, with its complex layers of flavor, pairs beautifully with the tender chicken, creating a meal that’s both comforting and sophisticated. The combination of smoky, sweet, and savory elements will transport your guests to Mexico with every bite. This dish is a true showstopper and will add a special touch to your holiday feast.

Mexican Street Corn (Elote)

Mexican street corn, or elote, is a popular street food in Mexico and an excellent addition to any New Year’s dinner. The grilled corn on the cob is smothered in a creamy sauce made of mayonnaise, cotija cheese, lime juice, and chili powder. It’s a perfect side dish that’s rich, tangy, and just a little spicy, providing a perfect contrast to heartier dishes. These deliciously messy corn cobs are guaranteed to be a crowd favorite at your celebration.

Ingredients:

• 4 ears of corn, husked
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup cotija cheese, crumbled
• 1 tbsp chili powder
• 1 lime, cut into wedges
• Salt to taste
• Fresh cilantro, chopped (optional)

Instructions:

1. Grill the Corn: Preheat the grill to medium-high heat. Grill the corn, turning occasionally, for about 10-12 minutes until the kernels are tender and slightly charred.
2. Prepare the Sauce: While the corn is grilling, combine the mayonnaise, sour cream, and half of the cotija cheese in a bowl. Add a pinch of salt to taste.
3. Coat the Corn: Once the corn is cooked, brush each ear with the mayonnaise mixture, making sure it’s evenly coated.
4. Garnish: Sprinkle the remaining cotija cheese over the corn, followed by chili powder. Squeeze lime juice over the top and sprinkle with fresh cilantro if desired.
5. Serve: Serve the elote hot with extra lime wedges on the side.

Mexican street corn (elote) is a flavorful and fun side dish that will add a burst of flavor to your New Year’s meal. The combination of smoky grilled corn with the creamy, tangy sauce creates a satisfying and indulgent bite. With its balance of spice, cheese, and citrus, elote is a great dish to enjoy with friends and family as you celebrate the New Year together. It’s messy, delicious, and sure to be a crowd-pleaser at your table.

Mexican Shrimp Cocktail (Cóctel de Camarón)

A refreshing and vibrant dish, Mexican shrimp cocktail (Cóctel de Camarón) is a popular appetizer that’s perfect for New Year’s celebrations. It features succulent shrimp mixed with a tangy tomato-based sauce, fresh vegetables, and a kick of spice. The cold, zesty cocktail is served in a glass, making it both a beautiful and delicious addition to any holiday spread. This dish balances sweet, sour, and spicy flavors for a truly refreshing experience.

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 1 medium cucumber, peeled and diced
• 1/2 red onion, finely chopped
• 2 tomatoes, diced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup ketchup
• 1/4 cup Clamato juice (or tomato juice)
• 2 tbsp lime juice
• 1 tbsp hot sauce (like Valentina or Tapatío)
• Salt and pepper to taste
• Avocado slices for garnish (optional)

Instructions:

1. Prepare the Shrimp: If using cooked shrimp, chop them into bite-sized pieces. If using raw shrimp, cook them in boiling water for 2-3 minutes until pink, then peel and chop.
2. Combine the Ingredients: In a large mixing bowl, combine the shrimp, diced cucumber, onion, tomatoes, and cilantro.
3. Make the Cocktail Sauce: In a separate bowl, whisk together the ketchup, Clamato juice, lime juice, hot sauce, and a pinch of salt and pepper until well combined.
4. Mix and Chill: Pour the cocktail sauce over the shrimp mixture and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld.
5. Serve: Spoon the shrimp cocktail into individual glasses or bowls, and garnish with slices of avocado if desired. Serve with tortilla chips on the side.

Mexican shrimp cocktail is a delightful, light dish that’s perfect for ringing in the New Year. The combination of fresh shrimp, tangy sauce, and crunchy vegetables makes for a refreshing start to your celebration. The cool, zesty flavors are balanced by the heat of the hot sauce, making it a perfect appetizer to enjoy with drinks. The vibrant colors and textures make it a visually appealing dish that will impress your guests. Whether as a starter or a refreshing side, this shrimp cocktail will add a touch of Mexican flair to your festivities.

Carne Asada Tacos

Carne asada tacos are a crowd-pleasing classic Mexican street food. The marinated and grilled beef, typically flank steak or skirt steak, is sliced thin and served in warm tortillas with fresh toppings. The rich, smoky flavor of the beef pairs perfectly with the freshness of cilantro, onion, and lime. These tacos are a great choice for a New Year’s party, as they’re easy to assemble and bursting with flavor.

Ingredients:

• 2 lbs flank steak or skirt steak
• 1/4 cup olive oil
• 1/4 cup lime juice
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 12 small corn tortillas
• 1/2 onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• Lime wedges for serving

Instructions:

1. Marinate the Steak: In a bowl, combine the olive oil, lime juice, garlic, chili powder, cumin, paprika, salt, and pepper. Add the flank steak to the marinade, cover, and refrigerate for at least 1 hour, or overnight for deeper flavor.
2. Grill the Steak: Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade and grill for 4-5 minutes per side for medium-rare, or longer if you prefer it well-done. Let the steak rest for 5-10 minutes.
3. Slice the Steak: Once rested, thinly slice the steak against the grain into small strips.
4. Warm the Tortillas: Warm the tortillas on the grill or in a dry skillet for about 30 seconds per side.
5. Assemble the Tacos: Place the sliced carne asada on the warm tortillas, and top with chopped onions, fresh cilantro, and a squeeze of lime juice.
6. Serve: Serve with extra lime wedges on the side.

Carne asada tacos are a simple yet flavorful dish that brings together the best of Mexican cuisine. The marinated and grilled beef is juicy and tender, with a smoky, zesty flavor that’s complemented by fresh cilantro, onions, and lime. These tacos are a great choice for a casual New Year’s gathering, as they’re easy to eat and full of bold flavors. Whether served as a main dish or part of a taco bar, carne asada tacos are sure to be a hit at your celebration.

Mexican Beef Empanadas

Empanadas are a beloved Mexican pastry, and these beef-filled empanadas make for a delicious and savory treat during the New Year’s celebration. Flaky pastry dough is stuffed with a flavorful mixture of ground beef, onions, olives, and spices, then baked until golden. The result is a crispy, savory pastry that’s perfect for snacking or serving as an appetizer. These empanadas are sure to impress guests with their rich flavor and irresistible texture.

Ingredients:

• 1 lb ground beef
• 1 onion, finely chopped
• 1/4 cup green olives, chopped
• 1/4 cup raisins (optional)
• 1 tbsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 package refrigerated empanada dough (or homemade dough)
• 1 egg, beaten (for egg wash)
• Vegetable oil for frying (if frying)

Instructions:

1. Prepare the Filling: In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat. Add the chopped onion, green olives, raisins (if using), cumin, chili powder, salt, and pepper. Cook for another 5 minutes, stirring occasionally, until the onions are soft and the flavors have melded together. Remove from heat and let the filling cool.
2. Assemble the Empanadas: Roll out the empanada dough on a floured surface. Use a round cutter (or a glass) to cut circles of dough about 4-5 inches in diameter. Place a spoonful of the beef mixture in the center of each dough circle, then fold the dough over to form a half-moon shape. Press the edges together to seal the empanadas, crimping the edges with a fork if desired.
3. Cook the Empanadas: You can either bake or fry the empanadas. To bake, preheat the oven to 375°F (190°C) and place the empanadas on a baking sheet lined with parchment paper. Brush with the beaten egg and bake for 25-30 minutes, or until golden brown. To fry, heat oil in a skillet over medium heat and fry the empanadas for 3-4 minutes per side, or until golden brown and crispy. Drain on paper towels.
4. Serve: Serve the empanadas hot with salsa or your favorite dipping sauce.

Mexican beef empanadas are a delicious and versatile treat that will elevate your New Year’s celebration. The flaky pastry and savory beef filling are a perfect combination, with a touch of sweetness from the raisins and a tangy kick from the olives. These empanadas are perfect for snacking, and they’re sure to be a crowd favorite. Whether you bake or fry them, the golden, crispy exterior paired with the flavorful filling makes for a delightful bite that your guests will love.

Mexican Pork Tamales (Tamales de Cerdo)

Tamales are a cherished Mexican tradition, especially during the holidays. These Mexican pork tamales (Tamales de Cerdo) are made with tender, seasoned pork and wrapped in masa dough, all steamed to perfection in corn husks. The rich and savory filling combined with the soft, fluffy masa creates a mouthwatering bite that will take center stage at your New Year’s dinner. While they take a little time to prepare, the effort is well worth it when you take that first bite.

Ingredients:

• 2 lbs pork shoulder, cooked and shredded
• 1/2 onion, finely chopped
• 3 cloves garlic, minced
• 2 dried guajillo chiles, seeds removed
• 2 dried ancho chiles, seeds removed
• 1 cup chicken broth
• 1 tsp cumin
• 1 tsp ground cinnamon
• Salt and pepper to taste
• 4 cups masa harina
• 1 1/2 cups chicken broth (for the masa)
• 1 tsp baking powder
• 1 cup vegetable shortening or lard
• 30-40 corn husks, soaked in warm water for 30 minutes

Instructions:

1. Prepare the Pork Filling: In a large pot, add the pork shoulder and enough water to cover. Bring to a boil, then lower the heat and simmer until the pork is tender, about 2 hours. Once cooked, shred the pork using two forks. In a separate pan, heat a little oil and sauté the onions and garlic until softened. Add the guajillo and ancho chiles to a blender with chicken broth, cumin, cinnamon, salt, and pepper. Blend until smooth, then add the sauce to the onions and garlic. Add the shredded pork to the pan and simmer for 20 minutes to let the flavors meld.
2. Make the Masa: In a large bowl, combine the masa harina, baking powder, and salt. Gradually add chicken broth, mixing with your hands until the dough is smooth. Beat the vegetable shortening or lard in a separate bowl until fluffy, then add it to the masa mixture. Mix well until everything is fully incorporated, and the masa holds together without being too sticky.
3. Assemble the Tamales: Drain the corn husks and lay one out flat on a surface. Spread about 2 tablespoons of masa in the center of the husk, then spoon 2 tablespoons of the pork filling on top of the masa. Fold the sides of the husk inward and then fold the bottom up, creating a sealed packet.
4. Steam the Tamales: Place the tamales standing upright in a large steamer. Cover them with a damp towel and a lid. Steam the tamales over medium heat for about 1-1.5 hours, or until the masa easily separates from the husk.
5. Serve: Let the tamales cool slightly before serving. They can be enjoyed on their own or with salsa and crema on the side.

Mexican pork tamales are a festive and flavorful dish that will make your New Year’s celebration memorable. The combination of tender, seasoned pork with the soft and fluffy masa is a perfect contrast of textures and flavors. Though tamales require some effort to make, they are well worth the time, and they bring people together in the kitchen as they prepare, fill, and steam them. Once steamed, these tamales are ready to impress with their rich, complex flavors and their comforting, traditional presence.

Mexican Street Corn Salad (Esquites)

Esquites, or Mexican street corn salad, is a fantastic and festive side dish perfect for your New Year’s table. Made with tender kernels of corn, mayonnaise, cotija cheese, lime, chili powder, and cilantro, this salad captures the essence of Mexican street food. The creamy, tangy dressing combined with the smoky heat from the chili powder makes for a delicious balance of flavors. This dish is easy to make and serves as a great addition to any celebratory feast.

Ingredients:

• 4 cups fresh corn kernels (or 2 cans of drained corn)
• 1/4 cup mayonnaise
• 1/4 cup crema or sour cream
• 1/2 cup cotija cheese, crumbled
• 1 tbsp lime juice
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp fresh cilantro, chopped
• Lime wedges for serving

Instructions:

1. Cook the Corn: If using fresh corn, grill or boil the corn until tender, then remove the kernels from the cob. If using canned corn, drain and rinse the kernels before using.
2. Prepare the Dressing: In a large mixing bowl, combine the mayonnaise, crema (or sour cream), lime juice, chili powder, smoked paprika, salt, and pepper. Stir to combine until smooth.
3. Mix the Salad: Add the cooked corn to the bowl with the dressing and toss until the corn is fully coated.
4. Garnish: Stir in the crumbled cotija cheese and fresh cilantro, then give the salad another light toss.
5. Serve: Serve the esquites warm or chilled, topped with additional cotija cheese and lime wedges on the side for extra flavor.

Esquites is a deliciously creamy and zesty salad that brings the flavors of Mexican street food to your New Year’s celebration. The combination of sweet corn, tangy lime, creamy mayonnaise, and smoky chili powder creates a complex and irresistible taste that pairs well with any main dish. The addition of fresh cilantro and crumbled cotija cheese gives the salad an authentic and vibrant touch. This quick and easy salad is a perfect addition to your New Year’s spread, offering a unique, flavorful twist on traditional corn dishes.

Mexican Beef and Potato Stew (Carne con Papas)

Carne con Papas is a comforting, hearty Mexican beef and potato stew that’s ideal for New Year’s Eve dinner. The tender beef and starchy potatoes are simmered in a rich tomato-based broth seasoned with traditional Mexican spices. The result is a warm and flavorful dish that’s both satisfying and easy to prepare. It’s a great choice for a family-style meal, offering a rustic and delicious option for those who love hearty, flavorful comfort food.

Ingredients:

• 2 lbs beef stew meat (chuck or brisket), cut into cubes
• 4 medium potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp chili powder
• Salt and pepper to taste
• 2 tbsp vegetable oil
• 1/2 cup fresh cilantro, chopped

Instructions:

1. Sear the Beef: In a large pot, heat the vegetable oil over medium-high heat. Add the beef cubes and brown on all sides. Remove the beef and set aside.
2. Cook the Vegetables: In the same pot, add the chopped onion and garlic. Sauté until softened, about 5 minutes. Add the cumin, paprika, chili powder, salt, and pepper, and cook for another minute to toast the spices.
3. Simmer the Stew: Return the beef to the pot and add the diced tomatoes (with juices) and beef broth. Stir to combine, then bring the mixture to a boil. Reduce the heat to low, cover, and let simmer for 45 minutes.
4. Add the Potatoes: After 45 minutes, add the diced potatoes to the pot. Continue simmering for an additional 25-30 minutes, or until the potatoes are tender and the beef is fully cooked.
5. Serve: Stir in the fresh cilantro and serve the stew hot with warm tortillas on the side.

Carne con Papas is a perfect dish for a cozy and flavorful New Year’s dinner. The tender beef and soft potatoes soak up the rich, spiced broth, making each bite full of deep, savory flavors. The spices—cumin, paprika, and chili powder—give the stew a distinctly Mexican flair, while the cilantro adds a burst of freshness to balance the richness. This comforting stew is hearty enough to stand alone as a main dish, and it pairs wonderfully with warm tortillas to scoop up every bit of the flavorful sauce. Whether for a casual family gathering or a more formal dinner, this dish will warm and satisfy your guests.

Mexican Chicken Enchiladas (Enchiladas de Pollo)

Mexican chicken enchiladas (Enchiladas de Pollo) are a classic dish perfect for any festive occasion, especially New Year’s celebrations. The combination of tender shredded chicken, warm corn tortillas, and savory red sauce, topped with melty cheese and fresh garnishes, offers a vibrant and delicious experience. Enchiladas are versatile and can be made ahead of time, making them ideal for feeding a crowd. The rich, smoky flavor from the red enchilada sauce brings everything together, making this dish a crowd-pleaser.

Ingredients:

• 2 lbs chicken breast, cooked and shredded
• 12 corn tortillas
• 1 can (15 oz) red enchilada sauce
• 1 cup chicken broth
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1 onion, chopped
• 2 cups shredded cheese (Mexican blend or cheddar)
• 1 tbsp vegetable oil
• 1/2 cup sour cream (for garnish)
• Fresh cilantro, chopped (for garnish)
• 1/2 cup sliced black olives (optional)
• Lime wedges (for serving)

Instructions:

1. Prepare the Chicken Filling: In a large bowl, mix the shredded chicken with 1/2 cup of enchilada sauce, cumin, chili powder, and chopped onions. Stir to combine and set aside.
2. Fry the Tortillas: Heat the vegetable oil in a large skillet over medium heat. Lightly fry the corn tortillas for about 10-15 seconds per side, just until they become soft and pliable. Set aside on a paper towel to drain excess oil.
3. Assemble the Enchiladas: Preheat the oven to 350°F (175°C). Spread a thin layer of enchilada sauce at the bottom of a 9×13-inch baking dish. Take each tortilla and fill it with the chicken mixture, then roll it up tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas.
4. Bake the Enchiladas: Pour the remaining enchilada sauce over the rolled tortillas, making sure to cover them evenly. Sprinkle the shredded cheese over the top. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
5. Serve: Garnish the enchiladas with sour cream, fresh cilantro, black olives (if using), and lime wedges. Serve with a side of Mexican rice or refried beans.

These Mexican chicken enchiladas are a delightful and satisfying dish that will impress your guests at your New Year’s celebration. The tender, flavorful chicken filling wrapped in soft tortillas and covered with a rich enchilada sauce and melted cheese makes for a comforting, indulgent meal. The toppings like sour cream, cilantro, and olives provide a burst of freshness and texture that elevate the dish. Enchiladas are an excellent make-ahead option for busy holiday cooking, and they’re sure to be a hit at your dinner table.

Mexican Shrimp Ceviche (Ceviche de Camarón)

Mexican shrimp ceviche is a light, refreshing, and flavorful appetizer that’s perfect for ringing in the New Year. Fresh shrimp is marinated in tangy lime juice, which “cooks” the shrimp, and combined with a medley of diced tomatoes, onions, cilantro, and avocado. The result is a vibrant dish that bursts with citrusy and savory flavors. Served with crispy tortilla chips or in individual bowls, this ceviche makes a fantastic starter to your New Year’s celebration, offering a delicious balance of flavors and textures.

Ingredients:

• 1 lb medium shrimp, peeled and deveined
• 1 cup fresh lime juice (about 6-8 limes)
• 1/2 cup red onion, finely diced
• 2 tomatoes, diced
• 1 cucumber, peeled and diced
• 1 avocado, diced
• 1/2 cup fresh cilantro, chopped
• 2 serrano peppers, finely chopped (optional)
• Salt and pepper to taste
• Tortilla chips (for serving)

Instructions:

1. Prepare the Shrimp: Cut the shrimp into bite-sized pieces and place them in a non-reactive bowl. Pour the lime juice over the shrimp, making sure the shrimp is completely covered. Cover the bowl with plastic wrap and refrigerate for at least 2-3 hours, or until the shrimp is opaque and firm.
2. Combine the Ingredients: After the shrimp has “cooked” in the lime juice, drain off a little excess lime juice. Add the diced onion, tomatoes, cucumber, avocado, cilantro, and serrano peppers (if using) to the shrimp and toss gently to combine.
3. Season: Season the ceviche with salt and pepper to taste. If you like it spicier, you can add more serrano peppers or a dash of hot sauce.
4. Serve: Serve the ceviche chilled with tortilla chips for dipping or as a refreshing appetizer in small bowls.

Mexican shrimp ceviche is the perfect dish for a light and zesty start to your New Year’s meal. The combination of fresh shrimp, tangy lime juice, and crisp vegetables creates a refreshing burst of flavor that is both satisfying and energizing. The addition of avocado adds a creamy richness that balances the acidity of the lime. Whether served as a standalone appetizer or as part of a larger feast, this ceviche will leave your guests feeling refreshed and ready to celebrate in style. It’s an easy-to-make, visually stunning dish that adds a tropical flair to your New Year’s spread.

Mexican Beef Tacos (Tacos de Carne Asada)

Mexican beef tacos (Tacos de Carne Asada) are a beloved dish that brings the bold flavors of grilled steak to your dinner table. The beef is marinated in a citrusy, garlicky marinade that infuses it with vibrant flavors, then grilled to perfection and served in soft corn tortillas. Topped with fresh salsa, cilantro, and a squeeze of lime, these tacos are packed with flavor and texture. They’re easy to make, customizable, and guaranteed to be a crowd favorite for your New Year’s celebration.

Ingredients:

• 1 1/2 lbs flank steak or skirt steak
• 3 cloves garlic, minced
• 1/4 cup orange juice
• 2 tbsp lime juice
• 1 tbsp soy sauce
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp vegetable oil
• 12 small corn tortillas
• Fresh cilantro, chopped (for garnish)
• Salsa (optional)
• Lime wedges (for serving)

Instructions:

1. Marinate the Beef: In a bowl, combine the minced garlic, orange juice, lime juice, soy sauce, cumin, chili powder, smoked paprika, salt, and pepper. Place the flank steak in a resealable plastic bag and pour the marinade over the meat. Seal the bag and refrigerate for at least 2 hours, or overnight for more flavor.
2. Grill the Beef: Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and grill for 4-5 minutes per side for medium-rare, or longer for your preferred level of doneness. Let the steak rest for 5 minutes before slicing it thinly against the grain.
3. Prepare the Tacos: Warm the corn tortillas on the grill for a few seconds until soft. Place the sliced steak on each tortilla.
4. Garnish and Serve: Top the tacos with fresh cilantro, a drizzle of lime juice, and salsa if desired. Serve with lime wedges on the side.

Tacos de Carne Asada are the epitome of simplicity and flavor. The marinated grilled steak has a perfect balance of smoky, citrusy, and savory flavors that will transport your taste buds to the streets of Mexico. The freshness of the cilantro, the tang of the lime, and the richness of the steak all come together in a bite that’s both satisfying and refreshing. These tacos are a crowd-pleaser and easy to customize to your guests’ preferences, making them the perfect choice for your New Year’s celebration. Whether served as an appetizer or the main event, they will undoubtedly be a hit.

Note: More recipes are coming soon!