50+ Delicious Easter Traditional Mexican Recipes for Your Holiday

Easter is a time for family gatherings, festive meals, and enjoying delicious food.

While many of us are familiar with the typical Easter fare, why not try something different this year?

Mexican cuisine, rich in flavors and history, offers an array of traditional dishes that are perfect for celebrating this season.

From vibrant soups to indulgent sweets, Mexican Easter recipes feature a wonderful blend of fresh ingredients, bold spices, and cultural heritage.

In this article, we’ve gathered 50+ traditional Mexican recipes that will bring the taste of Mexico to your Easter table.

Whether you’re looking for a light and refreshing dish, a hearty main course, or a decadent dessert, you’ll find something here to suit every palate.

So, gather your family, bring out the tortillas, and get ready to dive into a Mexican-inspired Easter celebration!

50+ Delicious Easter Traditional Mexican Recipes for Your Holiday

Mexican cuisine is a beautiful fusion of flavors, textures, and traditions that can transform any meal into a vibrant celebration.

These 50+ Easter traditional Mexican recipes offer something for everyone, from savory, comforting soups and mains to light, fresh salads and indulgent desserts.

Whether you are hosting a large family gathering or simply want to try something new this holiday, these dishes will bring joy to your table and create lasting memories with your loved ones.

This Easter, embrace the rich culinary traditions of Mexico and enjoy a feast that is as flavorful as it is festive.

With each dish you try, you’ll not only be savoring delicious food but also participating in a time-honored tradition that celebrates both family and food.

Pescado a la Veracruzana (Veracruz-Style Fish)

Pescado a la Veracruzana is a traditional Mexican dish with vibrant flavors, originating from the coastal region of Veracruz. This dish combines the delicate taste of fish with the richness of tomatoes, olives, capers, and a variety of aromatic herbs. It’s perfect for Easter, offering a lighter, yet satisfying option during the holiday celebrations.

Ingredients:

• 4 white fish fillets (like snapper or tilapia)
• 2 tbsp olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 2 tomatoes, diced
• 1/2 cup green olives, sliced
• 2 tbsp capers
• 1/4 cup chopped cilantro
• 1/4 cup fresh lime juice
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onions and cook until they become translucent, about 3 minutes.
2. Add the garlic and cook for another minute, stirring frequently to prevent burning.
3. Stir in the diced tomatoes, olives, capers, oregano, and salt and pepper. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together.
4. Gently add the fish fillets to the skillet. Cover and cook for 8-10 minutes, or until the fish is cooked through and easily flakes with a fork.
5. Squeeze fresh lime juice over the fish and sprinkle with cilantro before serving.

This dish is bursting with vibrant flavors from the tangy olives, briny capers, and fresh herbs, perfectly complementing the tender fish. It’s a perfect way to enjoy the freshness of the sea during Easter while adhering to the traditions of Mexican cuisine.

Chiles Rellenos de Queso (Cheese-Stuffed Chiles)

Chiles Rellenos de Queso are a beloved Mexican dish, especially popular during Easter, when many families prepare meatless options. The roasted chiles are stuffed with a rich cheese filling, then battered and fried until golden and crispy. These chiles offer a satisfying balance of smoky heat, creamy cheese, and a crispy texture.

Ingredients:

• 6 large poblano chiles
• 1 cup Oaxaca cheese (or mozzarella), shredded
• 1 egg
• 1/2 cup all-purpose flour
• 1/4 tsp baking powder
• 1/2 cup vegetable oil for frying
• Salt and pepper to taste

Instructions:

1. Roast the poblano chiles over an open flame or under a broiler until the skins are blackened. Place the chiles in a plastic bag and let them sweat for 10 minutes, which will make peeling easier.
2. Once peeled, carefully make a slit in each chile and remove the seeds and veins.
3. Stuff each chile with shredded Oaxaca cheese and close the opening, securing with toothpicks if necessary.
4. In a separate bowl, whisk the egg and combine it with flour and baking powder to make a batter. Add a pinch of salt and pepper to taste.
5. Heat the vegetable oil in a skillet over medium heat. Dip each stuffed chile into the batter, ensuring it’s fully coated, and fry until golden brown, about 4-5 minutes on each side.
6. Remove from the skillet and drain excess oil on paper towels before serving.

The smoky, charred flavor of the poblano chiles pairs beautifully with the creamy, melty cheese inside. This dish offers a fantastic contrast between crispy and soft textures, making it a memorable centerpiece for any Easter meal.

Sopa de Lima (Lime Soup)

Sopa de Lima is a quintessential Mexican soup, especially popular in the Yucatan region. The soup’s light, tangy flavor, with a refreshing lime base, makes it an excellent choice for an Easter meal. Often served with crispy tortilla strips and chicken, this soup is aromatic, flavorful, and deeply comforting.

Ingredients:

• 1 lb chicken breasts or thighs
• 1 medium onion, quartered
• 2 cloves garlic, smashed
• 1 bay leaf
• 6 cups chicken broth
• 4 limes, juiced
• 2 medium tomatoes, diced
• 1 jalapeño, seeded and minced
• 1 tsp ground cumin
• Salt and pepper to taste
• 1 cup fried tortilla strips (for garnish)
• Fresh cilantro for garnish

Instructions:

1. In a large pot, combine the chicken, onion, garlic, and bay leaf. Add the chicken broth and bring to a boil. Reduce the heat and simmer for 25-30 minutes, or until the chicken is fully cooked.
2. Remove the chicken from the pot and shred it using two forks. Set aside.
3. Strain the broth to remove the onion, garlic, and bay leaf, and return the clear broth to the pot.
4. Add the lime juice, tomatoes, jalapeño, cumin, salt, and pepper to the broth. Let it simmer for another 5 minutes to allow the flavors to blend.
5. Add the shredded chicken back into the pot and simmer for an additional 5 minutes.
6. Ladle the soup into bowls and garnish with tortilla strips and fresh cilantro.

The fresh lime adds a vibrant tang to this soup, while the chicken and spices provide warmth and depth. The crispy tortilla strips add a satisfying crunch, creating a perfect balance of textures and flavors. This refreshing soup is ideal for Easter gatherings, offering a light yet flavorful option.

Capirotada (Mexican Bread Pudding)

Capirotada is a traditional Mexican dessert that is especially popular during Lent and Easter. This bread pudding is rich with layers of cinnamon, cloves, raisins, and melted cheese, combining both sweet and savory flavors. It’s a comforting, nostalgic treat that is often served warm and enjoyed by families during the holiday season.

Ingredients:

• 4 cups cubed stale bolillo or French bread
• 1 1/2 cups piloncillo (unrefined brown sugar), grated
• 2 cups water
• 1 cinnamon stick
• 4 cloves
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1/2 cup shredded cheese (such as Manchego or Oaxaca)
• 1/4 cup butter, melted
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Place the bread cubes on a baking sheet and toast them in the oven for 10-15 minutes, turning them halfway through, until they are lightly browned.
2. In a saucepan, combine the piloncillo, water, cinnamon stick, and cloves. Bring to a simmer over medium heat, stirring occasionally, until the piloncillo has dissolved and the mixture becomes syrupy, about 10 minutes.
3. Grease a baking dish with butter. Layer half of the toasted bread cubes in the dish, then sprinkle with half of the raisins, walnuts, and shredded cheese.
4. Drizzle half of the piloncillo syrup over the bread layer, then repeat the layers with the remaining ingredients.
5. Pour the melted butter and vanilla extract over the top of the pudding, ensuring it is evenly distributed.
6. Bake in the preheated oven for 25-30 minutes, until the pudding is golden and bubbly.

Capirotada is a beloved dessert that blends the sweetness of piloncillo syrup with the texture of toasted bread and the richness of cheese. This dessert is a true symbol of Easter, representing the sweet and savory elements of Mexican cuisine. It’s best served warm, making it a perfect finish to any festive Easter meal.

Tamalitos de Elote (Sweet Corn Tamales)

Tamalitos de Elote, or sweet corn tamales, are a delightful Mexican treat often enjoyed during Easter and other special occasions. These tamales are made with fresh corn masa and a touch of sweetness, making them a light yet satisfying dessert or side dish for the holiday season. Their soft, fluffy texture and sweet corn flavor make them irresistible.

Ingredients:

• 4 cups fresh or frozen corn kernels
• 2 cups masa harina (corn flour for tamales)
• 1/2 cup sugar
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/2 cup vegetable oil
• 1/2 cup milk
• 1 tsp vanilla extract
• Corn husks, soaked in warm water for 30 minutes

Instructions:

1. In a food processor, blend the corn kernels until smooth. You should have about 2 cups of corn puree.
2. In a large mixing bowl, combine the masa harina, sugar, salt, and baking powder. Add the corn puree, vegetable oil, milk, and vanilla extract. Mix well until a smooth dough forms.
3. Take a soaked corn husk and spread a spoonful of the masa mixture onto the center, leaving room on both sides. Fold the sides of the husk over the masa and then fold up the bottom.
4. Repeat with the remaining husks and masa.
5. Place the tamales standing up in a large steamer. Cover with a wet cloth and steam for about 1 hour, checking occasionally to ensure they remain moist. The tamales are done when the masa easily separates from the husk.
6. Allow to cool slightly before serving.

These tamales offer a perfect balance of sweet and savory flavors, with the rich taste of fresh corn shining through. Their delicate texture makes them a wonderful accompaniment to the more savory dishes typically served at Easter celebrations.

Mole Poblano with Chicken

Mole Poblano is one of Mexico’s most iconic dishes, known for its deep, rich, and slightly spicy flavor profile. Often prepared during major celebrations like Easter, it combines a variety of chilies, chocolate, nuts, and spices, creating a complex sauce that’s poured over tender chicken. It’s a perfect dish for a family feast, full of tradition and flavor.

Ingredients:

• 4 chicken breasts or thighs
• 2 tbsp vegetable oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 dried ancho chilies, seeds removed
• 2 dried pasilla chilies, seeds removed
• 1 dried mulato chili, seeds removed
• 1/4 cup sesame seeds
• 1/4 cup almonds
• 1/4 cup peanuts
• 1/4 tsp cinnamon
• 1/2 tsp cumin
• 1/4 tsp cloves
• 1/2 cup chicken broth
• 1/4 cup unsweetened cocoa powder
• 2 tbsp sugar
• 2 tbsp tomato paste
• Salt and pepper to taste

Instructions:

1. Heat the oil in a large pan over medium heat. Season the chicken with salt and pepper, then cook it in the pan until golden brown on both sides, about 8-10 minutes. Remove the chicken from the pan and set it aside.
2. In the same pan, add the onions and garlic, cooking until softened and fragrant, about 5 minutes.
3. Toast the dried chilies in a dry skillet over medium heat for 2-3 minutes, just until fragrant. Place them in a bowl of warm water to rehydrate for 15 minutes. Once softened, blend the chilies with the sesame seeds, almonds, peanuts, cinnamon, cumin, cloves, and chicken broth until smooth.
4. Pour the chili mixture back into the pan with the onions and garlic. Add the cocoa powder, sugar, and tomato paste, and simmer for 15 minutes, stirring frequently. If the sauce is too thick, add more chicken broth to reach a pourable consistency.
5. Return the chicken to the pan, coating it in the mole sauce. Cover and simmer for 20-25 minutes, until the chicken is fully cooked and tender.
6. Serve the chicken with plenty of mole sauce, garnished with sesame seeds and chopped cilantro if desired.

The rich, savory taste of the mole sauce, paired with the tender chicken, makes this dish a standout during Easter celebrations. The combination of chilies and chocolate creates a depth of flavor that is both complex and comforting, making Mole Poblano a perfect dish to celebrate the holiday season.

Aguachile (Spicy Lime Shrimp)

Aguachile is a refreshing and bold Mexican seafood dish, particularly popular in the coastal regions of Mexico. It features shrimp marinated in a spicy lime and chili sauce, delivering a perfect balance of heat, acidity, and freshness. Often served as an appetizer or a main course, Aguachile is a great way to bring vibrant flavors to an Easter celebration.

Ingredients:

• 1 lb fresh shrimp, peeled and deveined
• 1/2 cup lime juice (freshly squeezed)
• 2-3 serrano chilies (or jalapeños, depending on heat preference)
• 1/4 cup cucumber, thinly sliced
• 1 small red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp sugar
• 1 avocado, sliced (for garnish)

Instructions:

1. Slice the shrimp in half lengthwise and place them in a shallow dish.
2. In a blender or food processor, combine the lime juice, serrano chilies, salt, pepper, and sugar. Blend until smooth, then pour the mixture over the shrimp, ensuring they are fully submerged.
3. Let the shrimp marinate in the refrigerator for 20-30 minutes, or until the shrimp turn opaque and “cook” in the citrus juice.
4. After marinating, add the cucumber, red onion, and cilantro to the shrimp, tossing to combine.
5. Serve the Aguachile with sliced avocado on top for added creaminess and flavor.

This dish is a perfect Easter appetizer, offering a tangy, spicy kick that is refreshing and light. The marinated shrimp, mixed with crunchy cucumber and creamy avocado, provides a delightful combination of textures and flavors that are sure to please any crowd.

Ensalada de Nochebuena (Christmas Eve Salad)

Though traditionally prepared for Christmas, Ensalada de Nochebuena is also an excellent dish for Easter, offering a bright, colorful salad made with fresh seasonal fruits, jícama, and a tangy dressing. This salad is a vibrant addition to the holiday table, combining sweet, salty, and sour flavors in every bite.

Ingredients:

• 1 medium jícama, peeled and julienned
• 2 medium oranges, peeled and segmented
• 1/2 cup pomegranate seeds
• 1/4 cup fresh cilantro, chopped
• 1 small red onion, thinly sliced
• 1/4 cup walnuts, toasted and chopped
• 1 tbsp olive oil
• 2 tbsp lime juice
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the jícama, orange segments, pomegranate seeds, cilantro, red onion, and walnuts.
2. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper to create a dressing.
3. Pour the dressing over the salad and toss gently to combine, ensuring everything is evenly coated.
4. Serve immediately, garnished with additional cilantro if desired.

Ensalada de Nochebuena offers a burst of freshness, with the sweet tang of oranges, crunchy jícama, and juicy pomegranate. The honey-lime dressing adds a touch of sweetness and acidity, making it a perfect accompaniment to heavier main dishes. This salad’s vibrant colors and refreshing taste make it an ideal choice for a festive Easter meal.

Cochinita Pibil (Slow-Cooked Pork in Achiote)

Cochinita Pibil is a beloved dish from the Yucatan region of Mexico, traditionally made with pork marinated in achiote paste, citrus, and spices, then slow-cooked to perfection. This rich, flavorful pork is typically served with pickled red onions and warm tortillas, making it a standout dish for any holiday, including Easter.

Ingredients:

• 3 lbs pork shoulder, cut into large chunks
• 1/4 cup achiote paste
• 1/4 cup orange juice
• 1/4 cup lime juice
• 4 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp ground oregano
• 2 bay leaves
• 1/2 cup chicken broth
• Salt and pepper to taste
• 1/2 cup pickled red onions (for garnish)
• Fresh cilantro for garnish
• Tortillas (for serving)

Instructions:

1. In a large bowl, combine the achiote paste, orange juice, lime juice, garlic, cumin, oregano, salt, and pepper. Stir well to form a marinade.
2. Add the pork chunks to the marinade, tossing to coat the meat thoroughly. Cover and refrigerate for at least 4 hours, or overnight for the best flavor.
3. Preheat your oven to 300°F (150°C). In a large, oven-safe pot, place the marinated pork along with the bay leaves and chicken broth.
4. Cover the pot with a tight-fitting lid or aluminum foil and bake for 3-4 hours, or until the pork is tender and easily shreds with a fork.
5. Shred the pork in the pot and stir to combine with the cooking juices. Adjust seasoning with salt and pepper to taste.
6. Serve the Cochinita Pibil with warm tortillas, pickled red onions, and a sprinkle of fresh cilantro.

Cochinita Pibil is a true celebration of flavor, with its smoky, tangy, and slightly spicy taste coming from the achiote and citrus marinade. The slow-cooked pork is tender and juicy, making it perfect for serving as tacos or with a side of rice. It’s a rich, satisfying dish that’s ideal for festive occasions like Easter, offering a taste of Mexican tradition with every bite.

Sopa de Frijoles Negros (Black Bean Soup)

Sopa de Frijoles Negros is a comforting and hearty dish commonly enjoyed throughout Mexico. Black beans are the star of this traditional soup, providing a rich, earthy flavor that’s balanced by garlic, onion, and a dash of cumin. This dish is often served as a main course, especially during Lent and Easter, making it a perfect addition to a lighter, meatless holiday meal.

Ingredients:

• 2 cups dried black beans, rinsed and soaked overnight
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 4 cups vegetable broth
• 2 bay leaves
• Salt and pepper to taste
• 1/2 cup sour cream (optional, for garnish)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the cumin, then add the soaked black beans and vegetable broth. Bring to a boil, then reduce the heat and add the bay leaves. Simmer uncovered for about 1.5 to 2 hours, or until the beans are tender.
3. Remove the bay leaves and use an immersion blender to partially blend the soup until it reaches your desired consistency, or mash with a potato masher for a thicker texture.
4. Season with salt and pepper to taste, and let the soup simmer for an additional 10 minutes to allow the flavors to meld.
5. Serve hot, garnished with a dollop of sour cream, fresh cilantro, and lime wedges on the side.

This black bean soup offers a rich, earthy flavor profile that’s both satisfying and nourishing. The tangy lime and fresh cilantro provide a refreshing contrast, making this hearty dish perfect for a light yet filling Easter meal. It’s simple to make, but its depth of flavor will leave a lasting impression on your guests.

Tostadas de Atún (Tuna Tostadas)

Tostadas de Atún are a quick and flavorful Mexican dish, perfect for a light yet satisfying meal. The crispy tostada base is topped with fresh tuna, avocado, and tangy salsa, creating a refreshing bite with every mouthful. This dish is a great choice for Easter, offering a lighter alternative to heavier meat dishes while still being packed with flavor.

Ingredients:

• 2 cans of tuna in olive oil (drained)
• 1 medium avocado, diced
• 1 small red onion, finely chopped
• 1 medium tomato, diced
• 1 tbsp fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 crispy tostadas
• Hot sauce (optional)

Instructions:

1. In a bowl, combine the drained tuna, avocado, red onion, tomato, cilantro, olive oil, and lime juice. Stir gently to combine, being careful not to mash the avocado too much.
2. Season the mixture with salt and pepper to taste.
3. Arrange the crispy tostadas on a serving platter and top each one with the tuna mixture.
4. Drizzle with hot sauce, if desired, and serve immediately.

These tuna tostadas are light yet flavorful, combining the freshness of tuna with the creamy avocado and tangy lime. The crispy tostadas provide a perfect crunch, creating a satisfying contrast of textures. They’re an ideal choice for Easter gatherings when you want something simple yet delicious.

Pipian Rojo (Red Pumpkin Seed Sauce)

Pipian Rojo is a traditional Mexican sauce made from roasted pumpkin seeds, tomatoes, and dried chilies. This rich and earthy sauce is often served with chicken or turkey, and its nutty flavor is complemented by the smokiness of the chilies. It’s a versatile sauce that’s especially popular during Easter and other festive occasions.

Ingredients:

• 1/2 cup pumpkin seeds (pepitas), toasted
• 2 dried guajillo chilies, seeds and stems removed
• 2 medium tomatoes, roasted
• 1/4 cup onion, chopped
• 2 cloves garlic
• 1/2 cup chicken broth
• 1 tbsp vegetable oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Chicken or turkey, cooked and shredded (for serving)

Instructions:

1. Toast the pumpkin seeds in a dry skillet over medium heat for 3-5 minutes until golden and fragrant. Set aside.
2. In the same skillet, toast the guajillo chilies for 1-2 minutes, just until they begin to darken, but be careful not to burn them.
3. In a blender, combine the toasted pumpkin seeds, guajillo chilies, roasted tomatoes, onion, garlic, and chicken broth. Blend until smooth, adding more broth if necessary to achieve a pourable consistency.
4. Heat the oil in a skillet over medium heat. Pour the blended sauce into the skillet and simmer for 10-15 minutes to allow the flavors to develop. Season with salt and pepper to taste.
5. Serve the pipian rojo over the shredded chicken or turkey, garnished with fresh cilantro.

Pipian Rojo offers a rich, nutty, and slightly smoky flavor that pairs wonderfully with poultry. The roasted pumpkin seeds give the sauce a unique texture and depth, making it a fantastic addition to any Easter meal. The sauce is versatile and can be served over rice or used as a dip, bringing a taste of traditional Mexican cuisine to your holiday table.

Chiles Rellenos (Stuffed Poblano Peppers)

Chiles Rellenos are a classic Mexican dish featuring roasted poblano peppers stuffed with cheese or meat, coated in a light batter, and fried to golden perfection. This dish is especially popular during special occasions like Easter, offering a balance of smoky, savory, and slightly spicy flavors. The combination of melted cheese and tender, roasted peppers makes for an indulgent treat.

Ingredients:

• 6 large poblano peppers
• 1 1/2 cups cheese (queso Oaxaca, Monterey Jack, or a blend), shredded
• 1/2 cup flour (for coating)
• 2 eggs, separated
• 1/4 cup milk
• Salt and pepper to taste
• Vegetable oil (for frying)
• Fresh cilantro, chopped (for garnish)
• Salsa roja (for serving, optional)

Instructions:

1. Roast the poblano peppers on an open flame or under a broiler, turning occasionally until the skin is charred and blistered, about 8-10 minutes. Place the peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes.
2. Peel off the skins, make a slit along the side of each pepper, and carefully remove the seeds and veins.
3. Stuff each pepper with the shredded cheese, making sure to pack the cheese in tightly.
4. In a bowl, whisk the egg whites until stiff peaks form. In another bowl, whisk the egg yolks with milk, flour, salt, and pepper until smooth.
5. Carefully fold the beaten egg whites into the egg yolk mixture.
6. Heat vegetable oil in a large skillet over medium-high heat. Dip each stuffed pepper into the batter, coating evenly, and fry for 3-4 minutes on each side, or until golden and crispy.
7. Serve immediately, garnished with chopped cilantro and accompanied by salsa roja if desired.

Chiles Rellenos are a delightful dish that combines the smoky flavor of the roasted poblano peppers with the richness of the melted cheese. The crispy batter adds a satisfying texture, while the fresh salsa provides a burst of acidity. This dish is perfect for Easter celebrations and adds a comforting, flavorful element to any festive meal.

Sopa de Lima (Lime Soup)

Sopa de Lima is a traditional soup from the Yucatan Peninsula, known for its bright, tangy, and savory flavor. This chicken and lime-based soup is flavored with fresh lime juice, crispy tortilla strips, and a variety of aromatic spices, making it a refreshing choice for an Easter meal. The combination of tender chicken and zesty lime creates a refreshing, balanced dish that’s perfect for warmer weather.

Ingredients:

• 2 chicken breasts (or thighs), boneless and skinless
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tomatoes, chopped
• 1 jalapeño, chopped (optional for added spice)
• 4 cups chicken broth
• 1/2 tsp ground cumin
• 1/2 tsp oregano
• 2 limes, juiced
• 2-3 corn tortillas, cut into strips
• 1 tbsp vegetable oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic, and sauté until soft and fragrant, about 5 minutes.
2. Add the tomatoes, jalapeño, cumin, and oregano, and cook for another 2-3 minutes, stirring occasionally.
3. Pour in the chicken broth and bring the mixture to a boil. Add the chicken breasts and simmer for 15-20 minutes, or until the chicken is fully cooked.
4. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
5. In a separate pan, heat a small amount of oil and fry the tortilla strips until crispy and golden. Drain on paper towels.
6. Add the lime juice to the soup, then season with salt and pepper to taste.
7. Serve the soup hot, topped with crispy tortilla strips, and garnished with fresh cilantro.

Sopa de Lima offers a tangy, citrusy base that is perfectly complemented by the richness of the chicken and the crunch of the tortilla strips. This soup is light yet flavorful, making it a perfect starter or main dish for an Easter celebration. Its fresh ingredients and vibrant flavors provide a bright, festive note to your holiday table.

Pollo en Adobo (Chicken in Adobo Sauce)

Pollo en Adobo is a savory and deeply flavorful Mexican dish where chicken is marinated in a rich adobo sauce made from dried chilies, spices, and vinegar. The chicken absorbs the vibrant, smoky flavors of the adobo, resulting in a tender and juicy dish that’s often served with rice or tortillas. It’s a wonderful addition to any Easter meal, providing a hearty, flavorful main course.

Ingredients:

• 4 chicken thighs or breasts
• 3 dried ancho chilies
• 2 dried guajillo chilies
• 2 cloves garlic, minced
• 1/4 cup apple cider vinegar
• 1/4 cup orange juice
• 1 tsp ground cumin
• 1 tsp ground oregano
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup chicken broth

Instructions:

1. Remove the stems and seeds from the dried chilies, and toast them in a dry skillet over medium heat for 2-3 minutes, until fragrant.
2. Place the toasted chilies in a bowl and cover with hot water. Let them soak for 10 minutes until softened.
3. Once the chilies are soft, blend them with garlic, vinegar, orange juice, cumin, oregano, and a pinch of salt and pepper until smooth.
4. In a large bowl, coat the chicken pieces with the adobo sauce, making sure they are fully covered. Let the chicken marinate for at least 1 hour or overnight for better flavor.
5. Heat the olive oil in a skillet over medium-high heat. Remove the chicken from the marinade and sear it in the skillet for 4-5 minutes on each side until golden.
6. Add the chicken broth and cover the skillet. Reduce the heat to low and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
7. Serve the chicken with a side of rice, tortillas, or a simple salad.

Pollo en Adobo is a rich and smoky dish, with the adobo sauce providing layers of deep flavor that complement the tender chicken. This dish is perfect for Easter, as its vibrant sauce and hearty nature make it a satisfying main course that pairs well with a variety of sides. The combination of spices, citrus, and chilies makes this dish a true Mexican classic.

Tamalitos de Elote (Sweet Corn Tamales)

Tamalitos de Elote are a beloved Mexican treat, especially popular during festive occasions like Easter. These tamales are made with sweet corn dough and often filled with a bit of cheese or served plain, allowing the natural sweetness of the corn to shine through. They are light, soft, and slightly sweet, making them a perfect accompaniment to a holiday meal.

Ingredients:

• 2 cups masa harina (corn flour for tamales)
• 2 cups fresh or frozen corn kernels (blended into a smooth puree)
• 1/2 cup sugar
• 1/2 cup vegetable oil or melted butter
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup crumbled queso fresco (optional for added flavor)
• Dried corn husks, soaked in warm water for 30 minutes

Instructions:

1. In a large bowl, combine the masa harina, corn puree, sugar, baking powder, and salt. Mix well.
2. Slowly add the milk, vegetable oil (or melted butter), and mix until the dough is smooth and cohesive. If using, fold in the crumbled queso fresco.
3. Take a soaked corn husk and place a spoonful of the masa mixture in the center. Spread it out into a rectangle shape.
4. Fold the sides of the husk in toward the center and then fold up the bottom of the husk to enclose the tamale.
5. Repeat with the remaining husks and masa.
6. Arrange the tamales upright in a steamer. Cover with a damp cloth and steam for about 1.5 hours, or until the masa is fully cooked and separates easily from the husk.
7. Serve warm as a side dish or dessert.

These Tamalitos de Elote offer a delightful sweet contrast to savory dishes, with their rich corn flavor and tender texture. The optional cheese adds a slight saltiness, but the dish is just as enjoyable without it. They make a festive and unique addition to any Easter table, providing a traditional touch that’s sure to impress guests.

Pescado a la Veracruzana (Veracruz-Style Fish)

Pescado a la Veracruzana is a dish that beautifully represents the coastal flavors of Mexico, particularly the state of Veracruz. This dish features fish cooked in a vibrant, tangy sauce made with tomatoes, olives, capers, and a variety of fresh herbs. It’s a light yet flavorful dish, making it perfect for a festive Easter meal, especially for those who prefer a seafood option.

Ingredients:

• 4 white fish fillets (such as snapper or tilapia)
• 2 tbsp olive oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 large tomatoes, chopped
• 1/4 cup green olives, pitted and sliced
• 2 tbsp capers
• 1/4 cup fresh cilantro, chopped
• 1/4 tsp ground cumin
• 1/2 cup white wine (optional)
• Salt and pepper to taste
• Lime wedges (for serving)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until soft and fragrant, about 5 minutes.
2. Add the chopped tomatoes to the skillet and cook until they begin to break down, about 8 minutes. Stir occasionally to prevent sticking.
3. Stir in the olives, capers, cilantro, cumin, and white wine (if using), and cook for an additional 5 minutes, allowing the sauce to thicken slightly.
4. Season the fish fillets with salt and pepper, and carefully place them in the skillet with the tomato sauce. Cover the pan and simmer for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
5. Serve the fish with the sauce spooned over the top and a side of lime wedges for added zest.

Pescado a la Veracruzana is a refreshing, flavorful dish that combines the natural sweetness of the fish with the tanginess of the tomatoes, olives, and capers. The rich, aromatic sauce gives the dish depth and complexity. This dish pairs well with rice or steamed vegetables and is a wonderful choice for an Easter meal that features seafood.

Churros con Chocolate (Churros with Chocolate Sauce)

Churros con Chocolate are a sweet and indulgent Mexican treat often enjoyed during celebrations and special occasions. Crispy on the outside and soft on the inside, these cinnamon-sugar-dusted churros are paired with a rich chocolate dipping sauce. They make for a perfect dessert to conclude your Easter meal, offering a comforting balance of sweetness and richness.

Ingredients:

• 1 cup water
• 1/2 cup butter
• 1 tbsp sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/4 cup sugar (for dusting)
• 1 tsp cinnamon (for dusting)
• Vegetable oil (for frying)

For the chocolate sauce:

• 4 oz dark chocolate, chopped
• 1/2 cup heavy cream
• 1 tbsp sugar
• 1/4 tsp vanilla extract

Instructions:

1. In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil, stirring to melt the butter.
2. Once boiling, remove the pan from heat and stir in the flour until a dough forms. Let the dough cool for a few minutes.
3. Add the eggs one at a time, mixing well after each addition until the dough is smooth. Stir in the vanilla extract.
4. Heat the vegetable oil in a large pot or deep fryer to 350°F (175°C). Using a piping bag fitted with a star tip, pipe strips of dough into the hot oil, cutting them to about 4-6 inches in length.
5. Fry the churros until golden and crispy, about 3-4 minutes, then remove them and drain on paper towels.
6. In a small bowl, combine the sugar and cinnamon. Roll the hot churros in the cinnamon-sugar mixture until evenly coated.
7. For the chocolate sauce, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat, then add the chopped chocolate, sugar, and vanilla extract. Stir until smooth and fully combined.
8. Serve the churros with the chocolate sauce for dipping.

Churros con Chocolate are a delectable dessert, perfect for a festive Easter meal. The warm, crisp churros dusted with cinnamon and sugar are irresistible, and the creamy chocolate sauce adds an indulgent touch. These churros make for a sweet and memorable ending to any holiday meal, offering a delicious and satisfying treat.

Note: More recipes​ are coming soon!