50+ Traditional February Mexican Recipes for Every Occasion

As the winter chill continues through February, what better way to heat things up than with the bold, vibrant flavors of Mexican cuisine?

From hearty stews and flavorful tacos to indulgent desserts and drinks, Mexican food offers the perfect combination of warmth and spice to keep you cozy and satisfied.

February is the perfect time to embrace the diverse flavors that Mexican cuisine has to offer, incorporating seasonal ingredients and traditional techniques that highlight the rich culinary heritage of Mexico.

In this article, we’ve curated a list of 50+ mouthwatering Mexican recipes that are perfect for February.

Whether you’re hosting a festive gathering or simply looking for comforting weeknight meals, these dishes will bring spice and flavor to your February celebrations.

Get ready to explore everything from rich moles and sizzling fajitas to sweet churros and Mexican hot chocolate.

Let’s dive into the world of Mexican cooking, where every dish is an invitation to enjoy bold flavors and warm spices!

50+ Traditional February Mexican Recipes for Every Occasion

Mexican cuisine is a perfect fit for February’s colder temperatures, offering a delightful combination of spicy, savory, and comforting dishes that are guaranteed to satisfy.

With these 50+ recipes, you’ll be able to explore a variety of traditional Mexican meals, from hearty stews and spicy salsas to indulgent desserts and refreshing drinks.

Mexican food brings people together, whether you’re enjoying a family dinner or hosting a vibrant celebration.

Embrace the bold flavors of Mexico and let these recipes warm you up during the chilly month of February!

Mexican Chocolate Cake (Pastel de Chocolate Mexicano)

This Mexican Chocolate Cake is a perfect treat for February celebrations, especially for those who enjoy rich, indulgent desserts. Infused with the deep flavors of Mexican chocolate, cinnamon, and vanilla, this cake brings the warmth and richness of traditional Mexican desserts to the table. The cake is moist, spiced just right, and topped with a decadent chocolate ganache, making it a delightful option for any occasion.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup unsweetened cocoa powder
• 1/2 cup Mexican chocolate (like Abuelita or Ibarra), chopped
• 1 cup milk
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup boiling water

For the Chocolate Ganache:

• 1 cup heavy cream
• 6 oz semi-sweet chocolate, chopped
• 1 tablespoon butter

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. Mix dry ingredients: In a large bowl, sift together the flour, sugar, baking powder, baking soda, cinnamon, salt, and cocoa powder.
3. Melt the chocolate: In a microwave or double boiler, melt the Mexican chocolate with ½ cup of milk. Stir until smooth.
4. Combine wet ingredients: In another bowl, whisk the remaining milk, oil, eggs, and vanilla extract.
5. Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the melted chocolate.
6. Add boiling water: Gradually pour in the boiling water and stir until the batter is smooth. It will be thin.
7. Bake: Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
8. Make the ganache: Heat the heavy cream in a saucepan over medium heat until it begins to simmer. Pour over the chopped chocolate and let it sit for 2 minutes. Stir until smooth and add the butter for extra shine.
9. Assemble the cake: Once the cakes are completely cool, spread a layer of ganache on top of one cake layer. Place the second layer on top and pour the remaining ganache over the top, allowing it to drip down the sides.

This Mexican Chocolate Cake is not only a showstopper in flavor but also in its rich, deep color and smooth texture. The cinnamon and Mexican chocolate give it a distinct flavor that sets it apart from regular chocolate cakes, making it perfect for celebrating in February—whether for a romantic dinner, a fiesta, or just to indulge on a chilly night. Enjoy it with a warm mug of Mexican hot chocolate for the ultimate dessert experience.

Mexican Churros with Chocolate Dipping Sauce

Churros are a beloved Mexican dessert that adds a sweet, crunchy touch to any February gathering. With their golden, crispy exterior, soft interior, and a sprinkle of cinnamon sugar, they are delicious on their own or served with a rich chocolate dipping sauce. Whether for a romantic treat or a fun family dessert, these churros are sure to please everyone.

Ingredients:

• 1 cup water
• 2 tablespoons sugar
• ¼ teaspoon salt
• 2 tablespoons vegetable oil
• 1 cup all-purpose flour
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon cinnamon (for coating)

For the Chocolate Sauce:

• 1 cup heavy cream
• 8 oz semi-sweet chocolate, chopped
• 1 tablespoon sugar

Instructions:

1. Make the churro dough: In a medium saucepan, bring the water, sugar, salt, and vegetable oil to a boil. Remove from heat and stir in the flour until smooth. Allow the dough to cool slightly before adding the eggs and vanilla extract, mixing until fully incorporated.
2. Heat the oil: Pour vegetable oil into a deep frying pan to a depth of about 2 inches. Heat it over medium-high heat until it reaches 350°F (175°C).
3. Shape the churros: Transfer the dough to a piping bag fitted with a large star tip. Carefully pipe the dough into 4-6 inch long strips into the hot oil. Fry in batches, turning the churros until they are golden brown and crispy, about 3-4 minutes per side.
4. Coat with cinnamon sugar: Remove the churros from the oil and drain on paper towels. While still warm, roll the churros in a mixture of cinnamon and sugar until coated.
5. Make the chocolate sauce: In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and pour over the chopped chocolate. Stir until the chocolate melts and the sauce becomes smooth and glossy.
6. Serve: Serve the churros warm with the chocolate dipping sauce on the side.

These churros bring the fun and festivity of Mexican street food right to your home. Their crispy exterior and soft, doughy interior make them irresistible, while the cinnamon sugar coating adds a perfect touch of sweetness. The accompanying chocolate sauce is rich and velvety, taking this treat to another level. Perfect for any February celebration, these churros will surely be a hit at your next gathering or as a romantic, sweet treat for two.

Mexican Hot Chocolate (Chocolate Caliente)

A warm mug of Mexican Hot Chocolate is the perfect way to embrace the chilly February weather. This comforting drink combines the deep flavors of Mexican chocolate with a hint of cinnamon and vanilla, offering a rich, velvety beverage to enjoy with friends, family, or that special someone. It’s a perfect pairing for sweet treats like churros or a slice of Mexican chocolate cake.

Ingredients:

• 3 cups whole milk
• 2 cups water
• 2-3 discs of Mexican chocolate (like Ibarra or Abuelita), chopped
• 1 cinnamon stick
• 1 teaspoon vanilla extract
• 2 tablespoons sugar (optional, to taste)

Instructions:

1. Heat the milk and water: In a saucepan, combine the milk and water over medium heat. Stir occasionally until it begins to simmer.
2. Add the chocolate: Add the chopped Mexican chocolate to the pan, stirring constantly until the chocolate completely dissolves into the milk-water mixture.
3. Add the cinnamon: Place the cinnamon stick into the pan and continue to heat the mixture, stirring occasionally, until it reaches your desired temperature.
4. Add vanilla and sugar: Stir in the vanilla extract and sugar (if desired). Continue stirring for another minute to ensure everything is well mixed.
5. Serve: Remove the cinnamon stick, pour the hot chocolate into mugs, and serve immediately. For an extra indulgence, top with whipped cream or a sprinkle of cinnamon.

Mexican Hot Chocolate is more than just a drink—it’s an experience. The combination of smooth, rich chocolate with the warmth of cinnamon and vanilla creates a comforting and aromatic beverage that can brighten up any cold February day. Whether enjoyed on a quiet evening at home or shared with loved ones, this drink is the ultimate way to warm up and indulge in a little Mexican tradition. Pair it with churros, cake, or just enjoy it on its own for a cozy, sweet treat.

Mexican Beef Tacos (Tacos de Carne Asada)

Mexican Beef Tacos, or Tacos de Carne Asada, are a hearty, flavorful dish perfect for a casual February gathering. The tender grilled beef, seasoned with a mixture of traditional Mexican spices and citrus, is wrapped in soft corn tortillas and topped with fresh garnishes like cilantro, onions, and a squeeze of lime. These tacos are simple yet packed with vibrant flavors that are sure to please everyone at the table.

Ingredients:

• 1 lb flank steak or skirt steak
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Juice of 2 limes
• 1 tablespoon orange juice
• Salt and pepper to taste
• 8-10 corn tortillas
• 1 small onion, diced
• 1/2 cup fresh cilantro, chopped
• Lime wedges for serving

Instructions:

1. Marinate the beef: In a bowl, combine the minced garlic, olive oil, cumin, chili powder, smoked paprika, lime juice, orange juice, salt, and pepper. Rub this marinade all over the steak and let it sit for at least 30 minutes, or overnight for the best flavor.
2. Grill the beef: Preheat a grill or grill pan to medium-high heat. Grill the steak for about 4-5 minutes per side, depending on the thickness of the meat and your preferred level of doneness.
3. Rest the meat: Once cooked, remove the steak from the grill and let it rest for 5-10 minutes. Then, slice it thinly against the grain.
4. Prepare the tortillas: Warm the corn tortillas on the grill or in a dry skillet until they are soft and pliable.
5. Assemble the tacos: Place slices of the grilled beef on each tortilla, then top with diced onion, fresh cilantro, and a squeeze of lime juice.
6. Serve: Serve the tacos with additional lime wedges and your favorite salsa or hot sauce on the side.

These Tacos de Carne Asada are a perfect way to celebrate the flavors of Mexico in February. The grilled beef is juicy and tender, while the citrus marinade brings a refreshing brightness that contrasts beautifully with the savory meat. With simple toppings like cilantro, onion, and lime, these tacos are full of flavor without being overly complicated. Ideal for a quick weeknight dinner or a casual get-together, these tacos are sure to become a favorite.

Mexican Shrimp Ceviche (Ceviche de Camarón)

Mexican Shrimp Ceviche is a refreshing and zesty dish that’s perfect for February when you crave something light yet flavorful. The shrimp is marinated in tangy lime juice, cooked by the acidity, and then mixed with fresh tomatoes, onions, cilantro, and a touch of heat from jalapeños. This ceviche is perfect for a quick appetizer or a light meal, especially on warmer days.

Ingredients:

• 1 lb cooked shrimp, peeled, deveined, and chopped into bite-sized pieces
• 1 medium red onion, finely diced
• 2 medium tomatoes, diced
• 1-2 jalapeños, deseeded and minced (optional)
• 1/2 cup fresh cilantro, chopped
• Juice of 4-5 limes
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 avocado, diced (optional)
• Tortilla chips for serving

Instructions:

1. Marinate the shrimp: In a medium bowl, place the chopped shrimp and cover with lime juice. Stir to ensure all the shrimp are coated in the lime juice. Let it sit for 15-20 minutes, allowing the acid to “cook” the shrimp.
2. Prepare the vegetables: While the shrimp marinates, finely chop the red onion, tomatoes, jalapeños (if using), and cilantro.
3. Combine the ingredients: After the shrimp has marinated, add the diced onion, tomatoes, jalapeños, and cilantro to the shrimp. Drizzle with olive oil and toss to combine.
4. Add seasoning: Season the ceviche with salt and pepper to taste. If desired, gently fold in the diced avocado for extra creaminess.
5. Serve: Serve the ceviche chilled with tortilla chips on the side for dipping or in small cups as an appetizer.

This Mexican Shrimp Ceviche is a light, vibrant dish full of citrusy and savory flavors. The shrimp, marinated in lime juice, absorbs all the tangy goodness, while the tomatoes and onions add a fresh crunch. The heat from jalapeños (if added) gives it a kick that pairs perfectly with the creamy avocado. It’s a great option for any gathering or to enjoy on a relaxing day when you want something fresh, zesty, and easy to prepare. Perfect as a snack or appetizer for your February celebrations.

Mexican Pozole Rojo

Pozole Rojo is a traditional Mexican soup made with hominy, pork, and a rich, flavorful red chili broth. This hearty dish is a staple for festive occasions, especially in February when you want a warm and satisfying meal. With its deep, smoky flavors and a variety of toppings like radishes, lettuce, and lime, this pozole is a perfect winter comfort food.

Ingredients:

• 2 lbs pork shoulder, cut into chunks
• 1 tablespoon vegetable oil
• 1 onion, quartered
• 4 cloves garlic, smashed
• 6 dried guajillo chilies
• 3 dried ancho chilies
• 6 cups chicken broth
• 2 cups hominy (canned or frozen)
• 1 teaspoon cumin
• 1 teaspoon oregano
• Salt and pepper to taste
• Toppings: shredded lettuce, sliced radishes, chopped onions, cilantro, lime wedges, tostadas, or tortilla chips

Instructions:

1. Prepare the pork: In a large pot, heat the vegetable oil over medium-high heat. Add the pork shoulder chunks and brown them on all sides. Once browned, remove the pork and set aside.
2. Make the chili broth: Remove the stems and seeds from the dried chilies. Place the chilies in a pot with hot water and simmer for 10-15 minutes until softened. Once softened, blend the chilies with a bit of the soaking liquid until smooth.
3. Combine and cook: In the same pot used to brown the pork, add the onion, garlic, chicken broth, and chili puree. Stir in the cumin, oregano, salt, and pepper. Return the pork to the pot and bring everything to a boil. Reduce the heat and simmer for 1 ½ to 2 hours until the pork is tender.
4. Add the hominy: Once the pork is tender, stir in the hominy and continue to simmer for another 30 minutes to allow the flavors to meld.
5. Serve: Ladle the pozole into bowls and top with your desired toppings like shredded lettuce, sliced radishes, chopped onions, cilantro, lime wedges, and crispy tostadas or tortilla chips.

Pozole Rojo is the ultimate comfort food for chilly February days. This dish combines the rich, savory flavors of pork with the smoky depth of the chili broth. The hominy adds a satisfying texture, while the toppings provide a fresh contrast to the warm soup. Whether you’re serving it for a family meal or as part of a festive celebration, Pozole Rojo is sure to be a hit with everyone. The vibrant flavors and comforting warmth make it the perfect dish for any occasion.

Mexican Churros with Chocolate Sauce

Churros are a beloved Mexican treat, perfect for satisfying your sweet tooth during the cold days of February. These crispy, cinnamon-sugar-coated pastries are delicious on their own but are even better when paired with a rich, homemade chocolate sauce. Whether you’re making them for a family dessert or as a treat for a special occasion, churros offer a sweet, satisfying bite that everyone will enjoy.

Ingredients:

For the churros:

• 1 cup water
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1 cup all-purpose flour
• 1 teaspoon vanilla extract
• 2 eggs
• 1/4 cup sugar (for coating)
• 1 tablespoon ground cinnamon (for coating)

For the chocolate sauce:

• 1/2 cup heavy cream
• 1/2 cup semi-sweet chocolate chips
• 1 teaspoon vanilla extract

Instructions:

1. Make the dough: In a saucepan, bring the water, 2 tablespoons sugar, salt, and vegetable oil to a boil. Once boiling, add the flour all at once and stir vigorously until the mixture pulls away from the sides of the pan and forms a ball. Remove from heat and let it cool for a few minutes. Once cooled, stir in the vanilla extract and eggs one at a time until the dough is smooth.
2. Heat the oil: In a large, deep skillet or pot, heat about 2 inches of vegetable oil to 375°F (190°C).
3. Shape the churros: Transfer the dough to a piping bag fitted with a large star tip. Once the oil is hot, carefully pipe the dough into the oil in 4-5 inch long strips. Fry the churros in batches until golden brown, about 2-3 minutes per side.
4. Coat the churros: Using tongs, remove the churros from the oil and place them on a paper towel to drain. While still warm, roll them in a mixture of 1/4 cup sugar and cinnamon until fully coated.
5. Make the chocolate sauce: In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and stir in the chocolate chips and vanilla extract until the chocolate is fully melted and smooth.
6. Serve: Serve the churros warm with the chocolate sauce for dipping.

These Mexican churros are the ultimate comfort food for February, offering a perfect balance of crispy, sweet dough and rich, velvety chocolate sauce. The cinnamon-sugar coating gives each bite a warm, familiar flavor, while the homemade chocolate sauce adds a decadent finishing touch. Whether enjoyed as a snack, dessert, or after a cozy meal, churros are guaranteed to please. Their warm, indulgent flavors make them the perfect treat to share with friends and family.

Mexican Mole Poblano

Mole Poblano is one of the most iconic dishes in Mexican cuisine, with its rich, deep flavor that comes from a blend of chiles, spices, chocolate, and other ingredients. This dish is traditionally served with chicken, but it can be paired with pork or beef as well. Mole Poblano is the perfect dish to prepare for a special February meal, as it’s both comforting and luxurious, perfect for long, leisurely dinners with loved ones.

Ingredients:

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 dried ancho chile
• 1 dried pasilla chile
• 1 dried mulato chile
• 1/2 cup sesame seeds
• 1/4 cup pumpkin seeds
• 1/4 cup almonds
• 2 tablespoons raisins
• 1 small piece of Mexican chocolate (about 2 oz)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon cumin
• 2 cups chicken broth
• 1 tablespoon sugar
• Salt to taste
• 4 chicken breasts (or other meat of choice)
• Fresh cilantro for garnish

Instructions:

1. Prepare the chiles: Remove the stems and seeds from the dried chiles and toast them lightly in a dry skillet over medium heat for about 1-2 minutes. Soak the chiles in hot water for about 10 minutes until softened, then blend them into a smooth paste using a blender or food processor.
2. Toast the seeds and nuts: In the same skillet, toast the sesame seeds, pumpkin seeds, and almonds for a few minutes until fragrant. Be careful not to burn them. Once toasted, set them aside.
3. Make the mole sauce: Heat the oil in a large saucepan over medium heat. Add the chopped onion and garlic, cooking until softened, about 3-4 minutes. Add the blended chile paste, cinnamon, cloves, cumin, and toasted seeds and nuts. Stir for a couple of minutes to bring out the flavors.
4. Add liquids: Pour in the chicken broth and bring the mixture to a simmer. Add the raisins, sugar, and salt. Simmer for 20-25 minutes, stirring occasionally. Stir in the Mexican chocolate and cook for another 5-10 minutes until the sauce is thickened.
5. Cook the chicken: While the mole simmers, cook the chicken breasts by pan-searing them until golden brown on both sides, then finishing them in the oven at 375°F for 15-20 minutes, or until fully cooked through.
6. Serve: Spoon the mole sauce over the cooked chicken and garnish with fresh cilantro. Serve with rice, tortillas, or your favorite side dishes.

Mole Poblano is the epitome of comfort food in Mexican cuisine, offering a complex and rich flavor profile that’s both savory and slightly sweet. The combination of chiles, chocolate, and spices creates a harmonious sauce that elevates the tender chicken and makes this dish a feast for the senses. Perfect for a special occasion or a cozy winter meal, Mole Poblano will warm you up while satisfying your cravings for deep, flavorful food.

Mexican Hot Chocolate (Chocolate Caliente)

Mexican Hot Chocolate is a beloved beverage that’s perfect for sipping on cold February nights. Made with rich, smooth chocolate, cinnamon, and a hint of vanilla, this drink is wonderfully aromatic and comforting. Traditionally prepared with Mexican chocolate, which has a grainy texture and distinct flavor, this hot chocolate is a treat that will transport you straight to the heart of Mexican tradition.

Ingredients:

• 2 cups whole milk
• 1/2 cup water
• 1 tablet of Mexican chocolate (such as Ibarra or Abuelita)
• 1 cinnamon stick
• 1/4 teaspoon vanilla extract
• Whipped cream (optional)
• Ground cinnamon for garnish (optional)

Instructions:

1. Heat the liquids: In a medium saucepan, combine the milk and water over medium heat. Add the cinnamon stick and bring the mixture to a simmer, stirring occasionally.
2. Melt the chocolate: Once the milk mixture is hot, break the Mexican chocolate tablet into pieces and add it to the pan. Stir the mixture until the chocolate is completely melted and the drink is smooth.
3. Blend for froth: For a traditional frothy texture, whisk the hot chocolate vigorously with a molinillo (a wooden whisk) or an electric frother. If you don’t have a molinillo, simply whisk vigorously by hand for a few minutes until frothy.
4. Add vanilla: Stir in the vanilla extract and continue to heat the drink for another 2-3 minutes until everything is well combined.
5. Serve: Pour the hot chocolate into mugs and top with whipped cream and a sprinkle of ground cinnamon, if desired.

Mexican Hot Chocolate is the perfect drink to warm you up during the chilly February months. Its rich, velvety texture and complex flavor, thanks to the Mexican chocolate and cinnamon, create a comforting beverage that will make you feel cozy and indulgent. Whether you’re enjoying it with a piece of pan dulce or sipping it on its own, this traditional Mexican hot chocolate is sure to become a favorite winter treat.

Mexican Shrimp Cocktail (Cóctel de Camarones)

Mexican Shrimp Cocktail, or Cóctel de Camarones, is a refreshing, zesty dish that brings a burst of flavor to any occasion. Perfect for serving as a starter or light meal during the colder February days, this shrimp cocktail is made with tender shrimp, tangy lime, spicy salsa, and avocado, all swimming in a savory tomato-based sauce. With its combination of fresh seafood and vibrant flavors, it’s the ideal dish for anyone craving a fresh, flavorful meal.

Ingredients:

• 1 pound cooked shrimp, peeled and deveined
• 1/2 cup ketchup
• 1/4 cup clam juice (optional, for extra flavor)
• 1/4 cup fresh lime juice
• 1/4 cup finely chopped red onion
• 1/4 cup diced cucumber
• 1/4 cup diced tomato
• 1/4 cup chopped fresh cilantro
• 1/2 avocado, diced
• 1 tablespoon hot sauce (such as Valentina)
• Salt and pepper to taste
• 2 tablespoons olive oil
• Lime wedges for garnish

Instructions:

1. Prepare the shrimp: If you haven’t already, cook and peel the shrimp. Cut them into bite-sized pieces and set aside.
2. Mix the cocktail sauce: In a large mixing bowl, combine the ketchup, clam juice (if using), lime juice, hot sauce, and olive oil. Whisk together until smooth and well-blended.
3. Add the vegetables: To the cocktail sauce, add the chopped onion, tomato, cucumber, cilantro, and avocado. Stir until everything is well coated in the sauce.
4. Combine with shrimp: Gently fold the shrimp into the mixture, being careful not to mash the avocado. Season with salt and pepper to taste.
5. Chill: Let the shrimp cocktail chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
6. Serve: Serve in chilled glasses or bowls with lime wedges on the side. Garnish with extra cilantro or slices of avocado if desired.

Mexican Shrimp Cocktail is the perfect appetizer or light meal for any time of year, but especially in February when you want something refreshing and packed with flavor. The tangy lime, spicy heat from the hot sauce, and the cool crunch of cucumber balance beautifully with the tender shrimp and creamy avocado. This dish is a fun and fresh way to bring a taste of Mexico to your table, making it ideal for gatherings or an impressive start to a special meal.

Mexican Pozole Rojo (Red Pozole)

Pozole Rojo is a classic Mexican comfort food, perfect for the cold weather of February. This hearty, flavorful soup is made with tender pork (or chicken) and hominy, simmered in a rich, red broth made from dried chiles. It’s traditionally served with a variety of toppings like shredded lettuce, radishes, onions, and lime. Pozole is a family favorite, often enjoyed during celebrations, making it a great dish to bring warmth and festive cheer to your February meals.

Ingredients:

• 2 pounds pork shoulder or chicken (bone-in, skinless)
• 2 tablespoons vegetable oil
• 3 dried guajillo chiles
• 2 dried ancho chiles
• 1 medium onion, quartered
• 2 cloves garlic
• 8 cups chicken broth
• 2 cans hominy, drained and rinsed
• 1 teaspoon oregano
• 1 teaspoon cumin
• Salt and pepper to taste
• Toppings: shredded lettuce, chopped onions, radishes, lime wedges, dried oregano, and chili powder

Instructions:

1. Prepare the meat: In a large pot, heat the vegetable oil over medium-high heat. Season the pork (or chicken) with salt and pepper, then brown the meat on all sides. Once browned, remove the meat and set aside.
2. Make the chile broth: In the same pot, toast the dried chiles (guajillo and ancho) for about 2 minutes until fragrant. Remove the stems and seeds, and place the chiles in a bowl with hot water. Let them soak for about 15 minutes to soften.
3. Blend the broth: Once the chiles are soft, blend them with the onion and garlic in a blender, adding a bit of the soaking liquid to help blend until smooth.
4. Cook the pozole: Return the meat to the pot, pour in the blended chile mixture, chicken broth, oregano, and cumin. Bring to a boil, then reduce to a simmer and cook for 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
5. Add the hominy: Once the meat is tender, add the hominy and cook for an additional 30 minutes to heat through. Adjust seasoning with salt and pepper.
6. Serve: Ladle the pozole into bowls, and offer the various toppings so each person can garnish their bowl to taste.

Pozole Rojo is the ultimate Mexican comfort food, offering warmth and depth of flavor that make it perfect for February’s chilly evenings. The tender meat and hominy in the rich, spiced broth are complemented by the fresh and crunchy toppings, providing an ideal balance of textures and flavors. Pozole is not just a meal; it’s a tradition, perfect for family gatherings or as a special dish to celebrate the season with loved ones.

Mexican Tacos al Pastor

Tacos al Pastor are a beloved Mexican street food, known for their juicy, flavorful pork marinated in a blend of spices, chilies, and pineapple. This dish is a true fiesta of flavors, with sweet and savory pork, tangy pineapple, and fresh toppings all wrapped in a warm tortilla. These tacos are easy to make at home and bring the authentic taste of Mexico right to your table. Perfect for February dinners, these tacos offer the perfect combination of flavor and warmth.

Ingredients:

• 1 1/2 pounds pork shoulder, thinly sliced
• 1/4 cup pineapple juice
• 2 tablespoons white vinegar
• 3 dried guajillo chiles
• 1 dried pasilla chile
• 1/2 cup fresh pineapple, finely chopped
• 3 cloves garlic
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• Small corn tortillas
• Toppings: chopped onion, cilantro, lime wedges, extra pineapple slices

Instructions:

1. Prepare the marinade: Toast the dried chiles in a hot skillet for about 2 minutes until fragrant. Remove the stems and seeds and soak the chiles in hot water for 10-15 minutes. Blend the chiles with pineapple juice, vinegar, garlic, cumin, oregano, chili powder, salt, and pepper until smooth.
2. Marinate the pork: Place the sliced pork in a large bowl and pour the marinade over it. Add the chopped pineapple and mix well. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
3. Cook the pork: Heat the vegetable oil in a large skillet over medium-high heat. Cook the marinated pork in batches, ensuring it’s browned on all sides, about 5-7 minutes per batch.
4. Assemble the tacos: Warm the tortillas in a dry skillet or microwave. Spoon the cooked pork onto the tortillas and top with the fresh pineapple, onion, cilantro, and a squeeze of lime.
5. Serve: Serve the tacos hot, garnished with extra lime wedges and pineapple slices.

Tacos al Pastor bring the irresistible flavors of Mexican street food into your kitchen, offering the perfect combination of sweet, savory, and spicy. The marinated pork, with its tender texture and smoky depth, pairs beautifully with the fresh toppings, making each bite burst with flavor. These tacos are ideal for a February celebration, casual gathering, or a fun weeknight meal, bringing the vibrant taste of Mexico to your table.

Mexican Mole Poblano

Mole Poblano is one of Mexico’s most iconic and beloved dishes. Known for its rich, deep flavors, this complex sauce combines various dried chiles, spices, chocolate, and other ingredients to create a flavorful coating for chicken, turkey, or pork. Traditionally served during special occasions, Mole Poblano is the perfect dish for February gatherings, offering warmth and depth that is perfect for the colder weather. The combination of smoky, spicy, and sweet flavors makes it a memorable dish that celebrates the diversity of Mexican cuisine.

Ingredients:

• 2 dried ancho chiles, stems and seeds removed
• 2 dried pasilla chiles, stems and seeds removed
• 2 dried mulato chiles, stems and seeds removed
• 1 tablespoon sesame seeds
• 1 tablespoon pumpkin seeds
• 1/4 cup almonds
• 1/4 cup peanuts
• 1 small onion, quartered
• 3 cloves garlic
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cumin
• 1/4 teaspoon coriander
• 1/2 cup tomato paste
• 1/2 cup dark chocolate (preferably 70% cacao)
• 4 cups chicken broth
• 2 tablespoons olive oil
• 1/4 cup brown sugar
• Salt to taste
• 4 chicken breasts (or your choice of protein)

Instructions:

1. Toast the chiles: In a dry skillet over medium heat, toast the dried chiles for about 1-2 minutes, turning them often until fragrant. Remove from heat and let them soak in hot water for about 15 minutes to soften.
2. Toast the seeds and nuts: In the same skillet, toast the sesame seeds, pumpkin seeds, almonds, and peanuts for about 3-4 minutes until they are lightly golden. Set aside.
3. Cook the vegetables: In a separate pan, heat the olive oil over medium heat and cook the onion and garlic until softened, about 5 minutes. Add the toasted seeds and nuts, cinnamon, cloves, cumin, and coriander. Stir to combine and cook for another 2 minutes.
4. Blend the sauce: Add the soaked chiles, tomato paste, chicken broth, and brown sugar to the blender with the cooked vegetables and spices. Blend until smooth. Return the sauce to the pan and simmer for 15-20 minutes, adjusting the consistency with more chicken broth if necessary.
5. Add the chocolate: Once the mole has simmered and thickened, stir in the chocolate until melted and fully incorporated. Taste and adjust seasoning with salt.
6. Prepare the chicken: While the mole is simmering, season the chicken breasts with salt and cook in a pan over medium heat until browned and cooked through, about 6-7 minutes per side.
7. Serve: Spoon the mole over the chicken breasts and garnish with sesame seeds. Serve with rice or warm tortillas.

Mole Poblano is a dish that takes time and care to make, but the depth of flavor and satisfaction it provides are well worth the effort. The smoky heat from the chiles blends beautifully with the sweetness of chocolate, creating a velvety sauce that perfectly complements tender chicken. Mole Poblano is an ideal dish to make for a special February dinner or any celebration where you want to impress your guests with something rich and unique from Mexican cuisine.

Mexican Churros

Churros are a beloved Mexican treat, often enjoyed for breakfast or dessert, and they make the perfect indulgence for February celebrations. These crispy, golden pastries are coated in cinnamon sugar and served with a rich, chocolate dipping sauce. Perfect for dipping into warm chocolate, churros are the ideal treat to enjoy with loved ones during the chilly winter months. Whether for a casual snack or as a sweet finish to a Mexican-inspired meal, churros are sure to delight.

Ingredients:

• 1 cup water
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil
• 1 cup all-purpose flour
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sugar (for coating)
• 1 tablespoon ground cinnamon (for coating)
• Vegetable oil for frying

For the chocolate sauce:

• 1/2 cup heavy cream
• 1/2 cup semi-sweet chocolate chips
• 1 tablespoon sugar

Instructions:

1. Prepare the dough: In a medium saucepan, combine the water, sugar, salt, and vegetable oil. Bring to a boil. Once boiling, remove from heat and stir in the flour until a dough forms. Allow the dough to cool for a few minutes.
2. Add eggs and vanilla: Add the eggs, one at a time, stirring vigorously after each addition until the dough is smooth. Stir in the vanilla extract.
3. Heat the oil: Heat about 2 inches of vegetable oil in a deep frying pan or pot over medium heat until it reaches 350°F (175°C).
4. Fry the churros: Fill a pastry bag fitted with a large star tip with the dough. Carefully pipe the dough into the hot oil, cutting it into 4-inch lengths. Fry the churros for about 2-3 minutes on each side, or until golden brown and crispy.
5. Coat with cinnamon sugar: Remove the churros from the oil and drain on paper towels. Mix together the sugar and cinnamon in a shallow dish and roll the churros in the cinnamon sugar until evenly coated.
6. Make the chocolate sauce: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and stir in the chocolate chips and sugar until smooth and melted.
7. Serve: Serve the churros hot with the chocolate dipping sauce on the side.

Mexican churros are the perfect treat to share with family and friends, providing a crispy, sweet experience that’s hard to beat. The combination of the warm, cinnamon-sugar coating and the rich, velvety chocolate dipping sauce makes each bite a delightful indulgence. Whether you’re enjoying them for dessert after a hearty meal or as a sweet snack during a cozy February afternoon, churros are sure to bring joy to any occasion.

Mexican Sopes

Sopes are a traditional Mexican dish that offers a thick corn tortilla base topped with a variety of delicious ingredients. These savory little rounds are perfect for a hearty February meal, and they can be customized with your favorite toppings. Typically, sopes are made with refried beans, lettuce, cheese, sour cream, and salsa, but feel free to add ground meat, grilled vegetables, or any other ingredients you like. They are the perfect comfort food to enjoy with family and friends during the colder months.

Ingredients:

• 2 cups masa harina
• 1/2 teaspoon salt
• 1 cup warm water (or as needed)
• Vegetable oil for frying
• 1/2 cup refried beans
• 1/2 cup shredded lettuce
• 1/4 cup crumbled queso fresco
• 1/4 cup sour cream
• 1/4 cup salsa (your choice of heat)
• 1/4 cup chopped cilantro (optional)
• 1/2 cup cooked ground beef or chicken (optional)

Instructions:

1. Make the masa dough: In a bowl, mix the masa harina and salt. Gradually add the warm water, mixing until a soft dough forms. Divide the dough into small balls (about 8-10 balls).
2. Form the sopes: Roll each ball into a small disc about 1/4-inch thick. Use your fingers to pinch the edges of each disc to create a raised border around the edges.
3. Fry the sopes: Heat the oil in a large skillet over medium heat. Fry each sope for 2-3 minutes on each side, or until golden brown and crispy. Drain on paper towels.
4. Top the sopes: Spread a thin layer of refried beans on each sope. Then, top with shredded lettuce, crumbled queso fresco, sour cream, salsa, and cilantro. You can also add ground meat or chicken at this point for extra protein.
5. Serve: Serve the sopes immediately, garnished with extra salsa and sour cream.

Mexican sopes are a versatile and satisfying dish that is perfect for February meals. With their crunchy base and endless topping possibilities, sopes can be customized to suit everyone’s tastes, making them great for family dinners or gatherings. Whether you stick to the traditional toppings or get creative with your additions, sopes are guaranteed to bring a taste of Mexico to your table and satisfy your cravings for a hearty, flavorful meal.

Note: More recipes are coming soon!