40+ Heartwarming Award-Winning Mexican Recipes for Every Carving

Mexican cuisine is known for its bold flavors, rich history, and incredible diversity.

From the vibrant street food of tacos to the complex, slow-cooked dishes like mole, every bite tells a story of tradition, culture, and creativity.

Whether you’re a seasoned home cook or someone just starting to explore the world of Mexican cooking, these 40+ award-winning Mexican recipes are sure to inspire and impress.

From savory meat dishes to flavorful salsas, fresh seafood, and delicious desserts, we’ve gathered some of the most beloved recipes that showcase the depth of this incredible cuisine.

So, grab your apron, gather your ingredients, and get ready to cook up some unforgettable meals!

40+ Heartwarming Award-Winning Mexican Recipes for Every Carving

Mexican cuisine offers something for everyone: rich stews, smoky grilled meats, tangy salsas, and the perfect balance of heat and sweetness.

These 40+ award-winning recipes give you a diverse selection of dishes to explore, each with its own unique flavor profile and history.

As you delve deeper into these mouthwatering recipes, you’ll not only develop your cooking skills but also gain a deeper appreciation for the culinary traditions that have made Mexican food a global favorite.

Mole Poblano

Mole Poblano, often called the “national dish of Mexico,” is a symphony of flavors that blends the richness of chocolate with the spice of chili peppers. This award-winning dish is traditionally served over chicken or turkey, making it a star of Mexican celebrations and a showcase of culinary heritage.

Ingredients

• 4 dried ancho chilies
• 4 dried mulato chilies
• 4 dried pasilla chilies
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1/4 cup almonds
• 1/4 cup raisins
• 2 slices of stale bread
• 1 cinnamon stick
• 2 cloves
• 1/2 teaspoon anise seeds
• 3 large tomatoes, roasted
• 1/2 cup Mexican chocolate
• 4 cups chicken broth
• Salt to taste
• Cooked chicken or turkey for serving

Instructions

1. Remove the stems and seeds from the chilies. Toast them lightly in a dry skillet, then soak in warm water for 30 minutes.
2. Heat oil in a large pan. Sauté onions, garlic, almonds, raisins, and bread until golden.
3. Blend the soaked chilies with the sautéed mixture, cinnamon, cloves, anise seeds, and roasted tomatoes until smooth.
4. Transfer the mixture back to the pan and cook for 10 minutes over medium heat.
5. Add chocolate, stirring until melted, then gradually add chicken broth to achieve a thick sauce consistency.
6. Simmer for 20 minutes, season with salt, and serve over chicken or turkey.

Mole Poblano is more than a dish; it’s a celebration of Mexico’s rich culinary traditions. With its complex layering of flavors, this recipe will transport your taste buds straight to Puebla, earning rave reviews from all who try it.

Cochinita Pibil

Cochinita Pibil is a flavorful, slow-cooked pork dish hailing from the Yucatán Peninsula. Marinated in citrus and achiote paste, then wrapped in banana leaves, this dish delivers tender, aromatic meat that’s a showstopper at any table.

Ingredients

• 3 lbs pork shoulder
• 1/4 cup achiote paste
• 1/2 cup orange juice
• 1/4 cup lime juice
• 3 garlic cloves, minced
• 2 teaspoons oregano
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 banana leaves
• Pickled red onions for garnish

Instructions

1. In a blender, combine achiote paste, orange juice, lime juice, garlic, oregano, cumin, salt, and pepper. Blend until smooth.
2. Marinate the pork in the achiote mixture for at least 4 hours, preferably overnight.
3. Preheat the oven to 325°F (160°C). Line a baking dish with banana leaves, place the marinated pork on top, and wrap securely.
4. Cover the dish with aluminum foil and bake for 4-5 hours, until the pork is tender and shreddable.
5. Serve with warm tortillas and pickled red onions.

Cochinita Pibil’s bold, zesty flavors are a testament to the vibrant Yucatecan culture. This recipe is perfect for gatherings, ensuring your guests leave with unforgettable memories and a newfound appreciation for Mexican cuisine.

Chiles en Nogada

Chiles en Nogada is a dish as beautiful as it is delicious. With its tricolor presentation representing the Mexican flag, this iconic recipe combines stuffed poblano peppers with a creamy walnut sauce and pomegranate seeds for a perfect balance of sweet and savory.

Ingredients

• 4 large poblano peppers
• 1 lb ground beef or pork
• 1/2 cup diced onion
• 2 garlic cloves, minced
• 1/4 cup raisins
• 1/4 cup almonds, chopped
• 1 apple, diced
• 1 pear, diced
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 1 cup walnuts, soaked and peeled
• 1 cup milk
• 1/2 cup cream cheese
• 1 tablespoon sugar
• Pomegranate seeds for garnish

Instructions

1. Roast poblano peppers, peel off the skin, and make a slit to remove seeds.
2. Sauté onion and garlic in a pan, then add ground meat and cook until browned.
3. Stir in raisins, almonds, apple, pear, cinnamon, salt, and pepper. Simmer for 10 minutes.
4. Stuff the peppers with the meat mixture and set aside.
5. Blend walnuts with milk, cream cheese, and sugar to make the sauce.
6. Pour the walnut sauce over the stuffed peppers and garnish with pomegranate seeds.

Chiles en Nogada is a celebration of Mexico’s independence and culinary creativity. Its unique combination of textures and flavors guarantees it will impress even the most discerning palates.

Tacos al Pastor

Tacos al Pastor is a quintessential Mexican street food that’s beloved worldwide. Made with marinated pork and pineapple, these tacos pack a punch of smoky, tangy, and sweet flavors, making them a perennial favorite.

Ingredients

• 2 lbs pork shoulder, thinly sliced
• 1/4 cup achiote paste
• 1/2 cup orange juice
• 1/4 cup white vinegar
• 3 garlic cloves, minced
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1 pineapple, sliced
• Corn tortillas
• Onion and cilantro for garnish

Instructions

1. Blend achiote paste, orange juice, vinegar, garlic, paprika, and cumin into a marinade.
2. Marinate the pork for at least 4 hours.
3. Grill or pan-fry the pork slices and pineapple until caramelized.
4. Chop the pork and pineapple into bite-sized pieces.
5. Assemble tacos with tortillas, pork, pineapple, onion, and cilantro.

Tacos al Pastor bring the vibrancy of Mexican street food to your home. With its irresistible combination of flavors, this recipe is bound to win hearts at any gathering.

Pozole Rojo

Pozole Rojo is a hearty and comforting Mexican stew made with hominy and pork, simmered in a rich red chili broth. A staple at family gatherings, this dish is a testament to the depth and warmth of Mexican cuisine.

Ingredients

• 2 lbs pork shoulder
• 8 cups water
• 2 cups hominy, drained
• 4 dried guajillo chilies
• 2 dried ancho chilies
• 1 onion, chopped
• 3 garlic cloves
• 1 teaspoon oregano
• Salt to taste
• Radishes, lettuce, lime, and tostadas for serving

Instructions

1. Boil pork with water, onion, and garlic until tender. Reserve the broth.
2. Toast chilies, soak in warm water, and blend into a paste.
3. Combine chili paste with the broth, add hominy, and simmer for 30 minutes.
4. Season with oregano and salt. Serve with radishes, lettuce, lime, and tostadas.

Pozole Rojo is more than just a meal; it’s an experience steeped in tradition. This recipe’s bold flavors and rich history make it a must-try for anyone exploring the depths of Mexican gastronomy.

Sopes

Sopes are small, thick tortillas topped with a variety of flavorful ingredients. This popular Mexican dish offers a wonderful combination of crispy edges and soft centers, often served with meats, beans, and fresh toppings like lettuce and crema.

Ingredients

• 2 cups masa harina
• 1/2 cup warm water
• 1 teaspoon salt
• 1/2 cup refried beans
• 1/2 cup cooked meat (chicken, beef, or pork)
• 1/4 cup Mexican crema
• Lettuce, shredded
• Queso fresco, crumbled
• Salsa for garnish

Instructions

1. Mix the masa harina with warm water and salt to form dough.
2. Roll dough into small balls and flatten them to about 1/2-inch thick discs.
3. Heat a skillet and cook the discs until lightly browned on both sides.
4. Pinch the edges of each disc to form a small border.
5. Spread refried beans on top, followed by cooked meat, lettuce, crema, and queso fresco.
6. Garnish with salsa and serve immediately.

Sopes are a versatile dish that can be tailored to suit any taste. With their satisfying crunch and customizable toppings, they are perfect for any occasion, bringing together the flavors of Mexico in every bite.

Tamales de Elote

Tamales de Elote are a sweet twist on the traditional tamale. Made with corn, these tamales have a soft, cake-like texture, infused with the natural sweetness of fresh corn kernels. A true celebration of Mexico’s rich agricultural heritage, this dish is perfect for special occasions.

Ingredients

• 3 cups fresh corn kernels
• 1/2 cup sugar
• 1/2 cup butter, softened
• 1/4 cup milk
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• Corn husks, soaked

Instructions

1. Blend the corn kernels until smooth, leaving some texture.
2. In a bowl, beat butter and sugar until creamy. Add the milk, baking powder, and salt, and mix well.
3. Add the blended corn and stir to combine.
4. Soften the corn husks and spoon about 1/4 cup of the tamale dough onto each husk.
5. Fold the sides of the husks inward and roll tightly.
6. Steam the tamales for about 1.5 to 2 hours, checking for doneness.

Tamales de Elote are a sweet and savory delight that showcases the versatility of corn in Mexican cooking. Their soft texture and rich flavor make them a memorable treat for any celebration.

Enchiladas Suizas

Enchiladas Suizas are a delicious variation of the classic enchilada, with a creamy, tangy sauce made from Swiss cheese and sour cream. This dish is perfect for anyone looking for a rich and comforting take on Mexican enchiladas.

Ingredients

• 12 corn tortillas
• 2 cups cooked chicken, shredded
• 1/2 cup Swiss cheese, shredded
• 1/2 cup sour cream
• 2 cups green tomatillo salsa
• 1/4 cup onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• Cilantro for garnish

Instructions

1. Heat oil in a pan and sauté onion and garlic until softened.
2. Add tomatillo salsa and bring to a simmer. Add sour cream and Swiss cheese, stirring until smooth.
3. Heat tortillas in a skillet until soft.
4. Fill each tortilla with shredded chicken and roll up tightly.
5. Place the rolled tortillas in a baking dish and pour the sauce over the top.
6. Bake at 375°F (190°C) for 20-25 minutes, until bubbly. Garnish with cilantro.

Enchiladas Suizas are the perfect blend of creaminess and tang, offering a decadent twist on a beloved Mexican classic. Their smooth texture and comforting flavors are sure to win over anyone at the table.

Carne Asada

Carne Asada, meaning “grilled meat,” is a popular dish throughout Mexico, known for its smoky, charred flavor and tender texture. Typically served with tortillas, it’s an excellent choice for barbecues or casual family gatherings.

Ingredients

• 2 lbs flank steak
• 1/4 cup lime juice
• 1/4 cup orange juice
• 3 garlic cloves, minced
• 2 tablespoons soy sauce
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Combine lime juice, orange juice, garlic, soy sauce, cumin, chili powder, salt, and pepper to create the marinade.
2. Marinate the flank steak for at least 2 hours or overnight.
3. Preheat the grill to medium-high heat.
4. Grill the steak for 5-6 minutes per side, or until it reaches your desired level of doneness.
5. Let the steak rest for a few minutes before slicing thinly against the grain. Garnish with cilantro.

Carne Asada is a crowd-pleaser, whether served on tacos or as the main dish. The marinade infuses the meat with rich, smoky flavors, making it a perfect addition to any summer BBQ or festive gathering.

Arroz Rojo (Mexican Red Rice)

Arroz Rojo, or Mexican Red Rice, is a staple side dish that complements many Mexican meals. With its rich tomato flavor, aromatic spices, and fluffy texture, it’s the perfect accompaniment to everything from grilled meats to stews.

Ingredients

• 2 cups long-grain white rice
• 2 tablespoons vegetable oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 medium tomatoes, blended
• 2 cups chicken broth
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt to taste

Instructions

1. Rinse the rice under cold water until the water runs clear.
2. Heat oil in a pan and sauté onion and garlic until softened.
3. Add the rice and cook until it turns golden brown.
4. Stir in the blended tomatoes, chicken broth, cumin, chili powder, and salt.
5. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.
6. Fluff the rice with a fork before serving.

Arroz Rojo is a simple yet flavorful dish that brings color and taste to any meal. Its rich, savory flavor and light, fluffy texture make it a must-have side in traditional Mexican cooking.

Chiles Rellenos

Chiles Rellenos are a beloved Mexican dish where large, roasted poblano peppers are stuffed with cheese or meat and then battered and fried to golden perfection. This dish combines rich flavors and satisfying textures, making it an ideal choice for a festive meal.

Ingredients

• 6 large poblano peppers
• 1/2 lb cheese (queso fresco or Oaxaca), shredded
• 1/4 cup flour (for batter)
• 2 eggs, beaten
• 1 cup tomato sauce
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 2 tablespoons vegetable oil
• Fresh cilantro for garnish

Instructions

1. Roast the poblano peppers over an open flame or in the oven until the skin blisters. Peel off the skin, cut a slit to remove the seeds, and set aside.
2. Stuff the peppers with shredded cheese and set aside.
3. Prepare a batter by mixing flour and beaten eggs, then dip each stuffed pepper into the batter.
4. Heat oil in a skillet and fry the peppers until golden and crispy on all sides.
5. While frying, simmer tomato sauce with cumin and chili powder to create the sauce.
6. Serve the peppers hot, topped with the tomato sauce and garnished with cilantro.

Chiles Rellenos are a perfect blend of smoky roasted peppers, savory cheese, and a crispy golden coating. They’re a classic Mexican comfort food that’s sure to impress guests at any dinner table.

Tacos de Carnitas

Tacos de Carnitas are a Mexican street food favorite made from slow-cooked, tender pork, seasoned with a blend of spices and herbs. With their juicy filling wrapped in a warm tortilla, these tacos are an unforgettable treat, enjoyed with salsa and a squeeze of lime.

Ingredients

• 3 lbs pork shoulder, cut into large chunks
• 1/2 cup orange juice
• 1 onion, quartered
• 4 garlic cloves, crushed
• 1 bay leaf
• 2 teaspoons cumin
• 1 teaspoon oregano
• Salt and pepper to taste
• Corn tortillas
• Fresh cilantro and onion for garnish
• Salsa and lime for serving

Instructions

1. Combine pork, orange juice, onion, garlic, bay leaf, cumin, oregano, salt, and pepper in a large pot.
2. Cover with water and simmer on low heat for 3-4 hours, until the pork is tender and can be shredded easily.
3. Once cooked, shred the pork and return it to the pot, allowing it to crisp up slightly in the cooking liquid.
4. Heat the tortillas and fill them with the shredded carnitas.
5. Garnish with cilantro, onions, and serve with salsa and lime.

Tacos de Carnitas are a delicious, mouthwatering way to enjoy tender pork with bold, savory flavors. This dish is perfect for any taco night, offering a simple yet rich taste of Mexican culinary tradition.

Ceviche

Ceviche is a refreshing and vibrant seafood dish popular in coastal Mexican cuisine. Raw fish or shrimp is marinated in lime juice, “cooking” it, then mixed with fresh vegetables and herbs. It’s light, tangy, and perfect for warm weather meals or as an appetizer.

Ingredients

• 1 lb fresh shrimp or white fish (like tilapia), diced
• 1/2 cup lime juice
• 1/2 cup orange juice
• 1 small red onion, finely chopped
• 1 medium tomato, diced
• 1 cucumber, diced
• 1 jalapeño, chopped (optional)
• Fresh cilantro, chopped
• Salt and pepper to taste
• Tortilla chips for serving

Instructions

1. Combine the shrimp or fish with lime and orange juices in a bowl, ensuring the seafood is fully submerged.
2. Refrigerate for 2-3 hours, until the seafood turns opaque, indicating it has “cooked” in the citrus juices.
3. Mix in the chopped onion, tomato, cucumber, jalapeño (if using), cilantro, salt, and pepper.
4. Serve chilled with tortilla chips or in small cups as a refreshing appetizer.

Ceviche is the perfect dish to bring a burst of freshness and flavor to any occasion. Its tangy citrus notes, mixed with the crisp vegetables, make it an invigorating treat that captures the essence of Mexican coastal cuisine.

Sopa de Lima

Sopa de Lima is a traditional Yucatecan soup made with chicken, lime, and a variety of fresh herbs and vegetables. This light yet flavorful soup is ideal for any occasion, offering a zesty kick from the lime and a depth of flavor from the broth.

Ingredients

• 1 whole chicken, cut into pieces
• 6 cups chicken broth
• 2 limes (juice and zest)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tomato, chopped
• 1 carrot, sliced
• 1 zucchini, sliced
• 1/2 teaspoon cumin
• 1/4 teaspoon oregano
• 2 tablespoons vegetable oil
• Tortilla strips and cilantro for garnish

Instructions

1. Heat oil in a large pot and sauté onion and garlic until soft.
2. Add the chicken pieces and cook until lightly browned.
3. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 45 minutes, or until the chicken is tender.
4. Remove the chicken from the pot, shred it, and return it to the soup.
5. Stir in the lime juice, lime zest, tomato, carrot, zucchini, cumin, and oregano. Simmer for another 10 minutes.
6. Serve the soup garnished with crispy tortilla strips and cilantro.

Sopa de Lima is a flavorful and refreshing soup, perfect for those looking to explore the vibrant flavors of the Yucatán Peninsula. The combination of tender chicken and zesty lime broth offers a comforting and aromatic meal.

Guacamole

Guacamole is an iconic Mexican dip made from ripe avocados, mixed with fresh ingredients like lime, cilantro, and tomatoes. It’s a versatile dish that pairs perfectly with tortilla chips or serves as a topping for tacos and grilled meats.

Ingredients

• 3 ripe avocados
• 1 small onion, finely chopped
• 1 medium tomato, diced
• 1 jalapeño, chopped (optional)
• 1/4 cup cilantro, chopped
• 1 lime (juice)
• Salt and pepper to taste

Instructions

1. Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.
2. Mash the avocados to your desired consistency.
3. Add onion, tomato, jalapeño (if using), cilantro, lime juice, salt, and pepper.
4. Mix well and taste, adjusting seasonings as needed.
5. Serve immediately with tortilla chips or as a topping for other Mexican dishes.

Guacamole is a crowd-pleasing dip that brings together the creamy texture of avocado with the freshness of lime and cilantro. It’s the perfect addition to any Mexican meal or party spread.

Note: More recipes are coming soon!