25+ Must Try Mexican Barreto Recipes You Need to Taste

Mexican cuisine is a vibrant celebration of flavors, textures, and rich culinary traditions.

From the crispy crunch of tacos to the comforting warmth of pozole, the variety of dishes is both endless and delicious.

One category that stands out for its versatility and flavor are Mexican “Barreto” recipes. Although the term “Barreto” might not be instantly recognizable, it refers to a collection of authentic, traditional recipes that showcase the heart and soul of Mexican cooking.

Barreto dishes often involve simple ingredients, combined in creative and unexpected ways, offering a deep connection to Mexico’s history and culture.

Whether you’re looking for hearty soups, savory stews, or flavorful appetizers, Mexican Barreto recipes deliver an unforgettable culinary experience.

In this article, we’ll dive into 25+ mouthwatering recipes that will transport your taste buds straight to Mexico.

So get ready to add some spice to your kitchen, as we explore a range of Mexican Barreto recipes that you’ll definitely want to try for your next family meal, gathering, or simply to satisfy your craving for authentic Mexican food.

25+ Must Try Mexican Barreto Recipes You Need to Taste

Mexican cuisine offers a wide range of flavors that reflect the diversity of the country’s regions and cultures.

Barreto recipes, in particular, stand out for their rich history and ability to bring people together around the dinner table.

Whether you’re new to Mexican food or a seasoned pro, trying out these 25+ Mexican Barreto recipes will open up a world of authentic tastes and cooking techniques.

Each dish is a celebration of the vibrant culture that defines Mexican cuisine, with the potential to become a beloved staple in your home.

So, gather your ingredients, fire up the stove, and get ready to indulge in the delicious and hearty world of Mexican Barreto recipes.

Mexican Barbacoa de Res (Beef Barbacoa)

Barbacoa de Res is a traditional Mexican dish that showcases the art of slow-cooking beef, often cooked in an underground pit to retain its moisture and flavor. This recipe brings out the deep flavors of the beef through a combination of dried chilies, spices, and herbs, making it incredibly tender and aromatic. Barbacoa is typically served with tortillas, rice, and fresh salsa, making for a satisfying and flavorful meal.

Ingredients:

• 3 pounds beef chuck roast, cut into large chunks
• 2 dried guajillo chilies, seeds removed
• 2 dried ancho chilies, seeds removed
• 4 cloves garlic, minced
• 1 medium onion, chopped
• 2 bay leaves
• 1 tablespoon ground cumin
• 1 tablespoon ground oregano
• 1 teaspoon ground cloves
• 1 cup beef broth
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• Fresh cilantro and lime for garnish

Instructions:

1. Prepare the chiles: Heat a dry skillet over medium heat. Toast the guajillo and ancho chilies for a few minutes until fragrant. Place the chilies in a bowl and cover with hot water. Let them rehydrate for about 10-15 minutes.
2. Blend the sauce: Once the chilies are softened, blend them in a food processor with the garlic, onion, cumin, oregano, and cloves. Add a little beef broth to help blend until smooth.
3. Cook the beef: In a large pot, heat the vegetable oil over medium-high heat. Brown the beef chunks on all sides. Once browned, add the chili sauce to the pot, followed by the bay leaves, vinegar, and remaining beef broth. Stir to combine.
4. Simmer: Lower the heat to a simmer, cover the pot, and cook for 2.5 to 3 hours, or until the beef is fork-tender.
5. Shred the beef: Once the beef is tender, remove the pieces and shred the meat using two forks. Return the shredded beef to the pot and stir it into the sauce to soak up the flavors.
6. Serve: Garnish with fresh cilantro and a squeeze of lime. Serve with warm tortillas, rice, or in tacos.

Barbacoa de Res is a quintessential Mexican comfort food, known for its rich and smoky flavor profile. The slow-cooked beef, tender and juicy, absorbs all the deep, spicy flavors of the sauce, creating a truly satisfying dish. Whether served in tacos or enjoyed with rice, it’s a delightful meal that brings the taste of Mexico to your table.

Tacos de Pescado (Fish Tacos)

Tacos de Pescado are a fresh and vibrant Mexican dish, perfect for any occasion. The crispy battered fish, combined with tangy slaw and a creamy sauce, offers a harmonious balance of textures and flavors. This recipe brings the refreshing coastal essence of Mexico’s Baja Peninsula to your kitchen, delivering a light yet satisfying taco that’s perfect for a warm day.

Ingredients:

• 4 white fish fillets (such as cod or tilapia)
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup cold beer (or sparkling water for a non-alcoholic version)
• 1 tablespoon lime juice
• Vegetable oil for frying
• 8 small corn tortillas

For the slaw:

• 2 cups shredded cabbage
• 1/4 cup cilantro, chopped
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• Salt and pepper to taste

For the creamy sauce:

• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon lime juice
• 1 teaspoon hot sauce
• Salt to taste

Instructions:

1. Prepare the slaw: In a bowl, combine shredded cabbage, cilantro, apple cider vinegar, olive oil, and season with salt and pepper. Toss well and set aside in the refrigerator.
2. Make the batter: In a shallow bowl, whisk together the flour, paprika, garlic powder, salt, and pepper. Gradually add the cold beer and lime juice, whisking until you have a smooth batter.
3. Fry the fish: Heat vegetable oil in a large skillet over medium-high heat. Dip the fish fillets in the batter, allowing excess batter to drip off, then carefully fry in the hot oil for 3-4 minutes per side, until golden and crispy. Remove and place on paper towels to drain excess oil.
4. Make the creamy sauce: In a small bowl, combine mayonnaise, sour cream, lime juice, hot sauce, and salt. Mix until smooth.
5. Assemble the tacos: Warm the tortillas in a dry skillet or microwave. Place a piece of crispy fish on each tortilla, top with the slaw, and drizzle with the creamy sauce.
6. Serve: Garnish with additional lime wedges and cilantro, if desired.

Tacos de Pescado are the epitome of Mexican coastal cuisine, offering a light yet satisfying meal that bursts with fresh and tangy flavors. The crispy fish, paired with the crunchy slaw and creamy sauce, creates a beautiful combination of textures that will leave you craving more. Perfect for a sunny day or a quick, flavorful dinner, these fish tacos are sure to impress.

Enchiladas Verdes (Green Enchiladas)

Enchiladas Verdes is a classic Mexican comfort food made with tender chicken wrapped in corn tortillas and smothered in a flavorful green tomatillo sauce. The tangy tomatillo sauce is balanced with a hint of spice and garlic, making this dish a perfect blend of savory and zesty. It’s a go-to meal for family dinners or festive occasions and can easily be made ahead of time.

Ingredients:

• 2 cups cooked and shredded chicken (rotisserie chicken works great)
• 12 corn tortillas
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 6-8 tomatillos, husked and rinsed
• 2 serrano peppers (or jalapeños for milder heat)
• 1/2 cup cilantro, chopped
• 1/2 cup chicken broth
• 1 teaspoon cumin
• 1/2 cup sour cream
• 1 1/2 cups shredded mozzarella or Oaxaca cheese
• Salt and pepper to taste

Instructions:

1. Make the green sauce: In a pot, add the tomatillos and serrano peppers, and cover with water. Bring to a boil and simmer for 10 minutes until the tomatillos are soft. Drain the water and transfer to a blender with garlic, cilantro, chicken broth, cumin, salt, and pepper. Blend until smooth.
2. Prepare the tortillas: In a skillet, heat the vegetable oil over medium heat. Lightly fry each tortilla for 10-15 seconds on each side, just enough to soften. Drain on paper towels.
3. Assemble the enchiladas: Preheat the oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of green sauce. Dip each tortilla in the sauce and fill with shredded chicken. Roll up the tortilla and place seam-side down in the baking dish. Repeat with the remaining tortillas.
4. Bake: Once all the tortillas are in the dish, pour the remaining green sauce over the top. Sprinkle with shredded cheese and bake for 20-25 minutes, until the cheese is melted and bubbly.
5. Serve: Top with sour cream and additional cilantro for garnish.

Enchiladas Verdes are a perfect dish for anyone looking to enjoy a traditional Mexican meal filled with comforting flavors. The tangy green sauce complements the tender chicken, and the melted cheese provides a rich, satisfying finish. Whether you’re preparing a quick family dinner or celebrating a special occasion, these enchiladas will surely be a hit with anyone who loves the bright, bold flavors of Mexican cuisine.

Chiles Rellenos (Stuffed Poblano Peppers)

Chiles Rellenos are a beloved Mexican dish where large poblano peppers are stuffed with cheese, meat, or vegetables, then battered and fried to golden perfection. This recipe highlights the balance between the smoky heat of the poblano pepper and the creamy filling, making it a perfect combination of flavors and textures. Typically served with a tomato-based sauce, this dish is a great choice for a hearty, flavorful meal.

Ingredients:

• 6 large poblano peppers
• 2 cups shredded cheese (a mix of Oaxaca and Monterey Jack works well)
• 1/2 cup cooked ground beef or chicken (optional)
• 1/2 cup finely chopped onions
• 2 eggs, separated (for batter)
• 1/4 cup flour
• 1/2 cup tomato sauce
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Roast the peppers: Start by roasting the poblano peppers on an open flame or under the broiler until the skin is blackened and blistered. Place the roasted peppers in a plastic bag or a bowl covered with a cloth to let them steam for 10 minutes. Peel off the skins and remove the seeds.
2. Prepare the filling: In a bowl, mix the shredded cheese with cooked meat and chopped onions. Season with salt and pepper to taste.
3. Stuff the peppers: Carefully make a slit in each pepper, removing the seeds and veins. Stuff the peppers with the cheese mixture, ensuring they are tightly packed but not overstuffed.
4. Prepare the batter: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold in the egg yolks and flour, making sure the mixture stays light and airy.
5. Fry the peppers: Heat vegetable oil in a frying pan over medium heat. Dip each stuffed pepper into the egg batter, coating it completely, and fry until golden brown, about 3-4 minutes per side.
6. Make the sauce: In a small saucepan, heat the tomato sauce with a little salt and pepper. Simmer for a few minutes until heated through.
7. Serve: Place the fried chiles rellenos on a plate and drizzle with the tomato sauce. Garnish with fresh cilantro.

Chiles Rellenos are a perfect example of Mexican comfort food, with the combination of smoky, slightly spicy poblano peppers and the rich, melty cheese filling. The fried exterior adds a satisfying crunch, while the tomato sauce adds a layer of tangy freshness. This dish is not only flavorful but also visually impressive, making it ideal for both casual dinners and special occasions.

Pozole Rojo (Red Pozole)

Pozole Rojo is a hearty and flavorful Mexican soup made with hominy, tender pork, and a rich, spicy red chili broth. This dish is a staple in Mexican cuisine and is often served during holidays and celebrations. The combination of tender meat, hominy, and the deep, earthy flavors of the chili base creates a comforting and satisfying meal, perfect for warming up on a cool evening.

Ingredients:

• 2 pounds pork shoulder, cut into chunks
• 2 cups dried hominy (or canned hominy, drained and rinsed)
• 3 dried guajillo chilies, seeds removed
• 2 dried ancho chilies, seeds removed
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 tablespoon oregano
• 1 teaspoon cumin
• 1 tablespoon vegetable oil
• 8 cups chicken broth or water
• Salt and pepper to taste
• Fresh radishes, shredded lettuce, lime wedges, and tostadas for garnish

Instructions:

1. Cook the pork: In a large pot, heat vegetable oil over medium heat. Brown the pork shoulder pieces on all sides. Once browned, add the chicken broth (or water) and bring to a boil. Lower the heat and simmer for 1.5-2 hours, until the pork is tender.
2. Prepare the chili sauce: In a dry skillet, toast the guajillo and ancho chilies for a few minutes until fragrant. Place the chilies in a bowl, cover with hot water, and let them rehydrate for 10-15 minutes. Once softened, blend the chilies with garlic, onion, oregano, cumin, salt, and pepper until smooth.
3. Combine the ingredients: Add the chili sauce to the pot with the pork, along with the hominy. Stir to combine and let simmer for another 30 minutes to allow the flavors to meld.
4. Adjust seasoning: Taste and adjust the seasoning with salt and pepper if necessary.
5. Serve: Ladle the pozole into bowls and garnish with shredded lettuce, fresh radishes, lime wedges, and crispy tostadas.

Pozole Rojo is a comforting and flavorful dish that embodies the essence of Mexican cuisine. The combination of tender pork, hominy, and the rich, spicy red chili sauce makes it a soul-satisfying meal. Topped with fresh garnishes and served with crunchy tostadas, it’s a perfect dish for any occasion, whether it’s a family gathering or a festive celebration.

Sopes (Mexican Sopes)

Sopes are a traditional Mexican street food made from thick, homemade corn masa tortillas that are fried and topped with a variety of savory ingredients. The base of each sope is a rich, chewy masa disk with slightly raised edges, creating a perfect platform for toppings such as refried beans, meat, lettuce, cheese, sour cream, and salsa. Sopes are versatile, customizable, and incredibly satisfying, making them a popular choice for casual meals or gatherings.

Ingredients:

• 2 cups masa harina (corn flour for tortillas)
• 1/2 cup warm water
• 1/2 teaspoon salt
• Vegetable oil for frying
• 1 cup refried beans (or black beans)
• 1 cup cooked shredded chicken or beef
• 1/2 cup lettuce, shredded
• 1/4 cup crumbled queso fresco
• 1/4 cup sour cream
• Salsa verde or red salsa
• Fresh cilantro for garnish

Instructions:

1. Make the masa dough: In a large bowl, combine the masa harina, warm water, and salt. Mix until a smooth dough forms. Divide the dough into small balls (about the size of a golf ball).
2. Shape the sopes: Flatten each ball into a thick disk, about 4 inches in diameter. Using your fingers, gently pinch the edges of each disk to form a small raised border around the perimeter.
3. Fry the sopes: Heat vegetable oil in a frying pan over medium heat. Fry the sopes, one at a time, until they are golden brown and crispy on both sides, about 2-3 minutes per side. Remove from the oil and drain on paper towels.
4. Assemble the sopes: Spread a layer of refried beans on each sope. Top with shredded meat, lettuce, crumbled queso fresco, and a dollop of sour cream.
5. Serve: Drizzle with your choice of salsa, garnish with cilantro, and serve immediately.

Sopes are the perfect balance of textures, with the crispy masa base providing a hearty foundation for the savory and fresh toppings. Each bite is a delightful combination of rich beans, tender meat, and fresh garnishes. These versatile Mexican bites can be customized to suit anyone’s tastes, making them a fun and delicious choice for a quick meal or a party appetizer.

Tamales de Elote (Sweet Corn Tamales)

Tamales de Elote are a deliciously sweet variation of the traditional Mexican tamale, made with fresh corn kernels and masa. These tamales have a soft, fluffy texture and a delicate sweetness that comes from the corn, making them a perfect treat for any time of the year. While typically served during the holiday season or at festive gatherings, these tamales are simple enough to make and enjoy as an everyday snack or dessert.

Ingredients:

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

Instructions:

1. Prepare the masa: In a large mixing bowl, combine the masa harina, sugar, baking powder, and salt. Add the softened butter and mix until the dough resembles a crumbly texture. Gradually add the pureed corn, vanilla extract, and milk. Mix thoroughly until you get a smooth, soft dough.
2. Assemble the tamales: Take a soaked corn husk and spread a small amount of masa dough in the center, leaving space at the edges. Fold the sides of the husk over the masa and then fold up the bottom, securing the tamale. Repeat the process with the remaining dough and husks.
3. Steam the tamales: Arrange the tamales upright in a large steamer. Cover the tamales with a damp cloth and steam for about 1 to 1.5 hours, or until the masa is fully cooked and the tamales come away easily from the husks.
4. Serve: Allow the tamales to cool slightly before serving. Enjoy them warm, either on their own or with a dollop of cream or a drizzle of syrup.

Tamales de Elote are the perfect balance of soft, tender masa and the natural sweetness of fresh corn. The process of steaming the tamales infuses them with a rich, comforting flavor that makes them a favorite at celebrations and casual gatherings alike. Whether served as a dessert or a sweet snack, these tamales are a delightful treat that will leave you craving more.

Tacos al Pastor (Mexican Spit-Roasted Pork Tacos)

Tacos al Pastor are one of the most iconic Mexican street foods, known for their juicy, marinated pork cooked on a vertical spit (similar to shawarma). The pork is marinated in a vibrant adobo sauce made from dried chilies, pineapple, and spices, then grilled to perfection. Served in soft corn tortillas with fresh cilantro, onions, and a squeeze of lime, these tacos are bursting with flavor and make for a delicious, satisfying meal.

Ingredients:

• 2 pounds pork shoulder, thinly sliced
• 1/4 cup pineapple juice
• 2 dried guajillo chilies
• 2 dried ancho chilies
• 3 cloves garlic, minced
• 1 tablespoon chipotle in adobo sauce
• 1 tablespoon vinegar
• 1 tablespoon achiote paste
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 1/2 fresh pineapple, cut into small pieces
• 12 small corn tortillas
• Fresh cilantro and chopped onion for garnish
• Lime wedges for serving

Instructions:

1. Make the marinade: In a blender, combine the guajillo and ancho chilies (rehydrated in warm water for 10-15 minutes), garlic, chipotle in adobo, vinegar, achiote paste, cumin, oregano, pineapple juice, salt, and pepper. Blend until smooth.
2. Marinate the pork: Place the sliced pork in a large bowl and pour the marinade over it. Mix well to coat all the pieces of pork. Cover and refrigerate for at least 4 hours, preferably overnight.
3. Cook the pork: In a hot skillet or grill pan, cook the marinated pork in batches until it’s caramelized and cooked through, about 4-5 minutes per side. Add the pineapple pieces toward the end of cooking and grill them along with the pork to enhance the flavor.
4. Assemble the tacos: Warm the tortillas on a skillet or grill. Pile the grilled pork and pineapple onto each tortilla, and top with fresh cilantro and chopped onions.
5. Serve: Serve with lime wedges on the side for a squeeze of freshness.

Tacos al Pastor offer a perfect combination of smoky, spicy, and tangy flavors thanks to the marinated pork and caramelized pineapple. The tender, juicy meat and the sweetness of the pineapple make every bite irresistible. These tacos are the ultimate Mexican street food, perfect for any occasion from a casual dinner to a lively taco party. The fresh garnishes of cilantro and onion, paired with the lime, bring everything together, making this taco an unforgettable meal.

Mole Poblano (Chicken with Mole Sauce)

Mole Poblano is one of Mexico’s most famous dishes, consisting of chicken smothered in a rich, complex sauce made from a variety of ingredients, including chiles, chocolate, nuts, and spices. The sauce is slow-cooked to develop deep, multi-layered flavors that complement the tender chicken. Mole Poblano is often considered a celebration dish, served on special occasions, and is a true testament to the richness of Mexican culinary traditions.

Ingredients:

• 4 chicken breasts or thighs
• 2 dried ancho chilies, seeds removed
• 2 dried pasilla chilies, seeds removed
• 2 tablespoons sesame seeds
• 1 tablespoon almonds, toasted
• 1/4 cup raisins
• 1/4 cup peanut butter
• 1/4 cup cocoa powder
• 1 tablespoon cumin
• 1 tablespoon cinnamon
• 1/2 cup chicken broth
• 1/4 cup tomato paste
• 2 tablespoons vegetable oil
• 1 tablespoon sugar
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Cook the chicken: In a large pot, bring water to a boil and cook the chicken breasts or thighs for about 30 minutes, until fully cooked. Once done, remove the chicken and set it aside. Save the cooking broth for later.
2. Prepare the mole sauce: In a dry skillet, toast the ancho and pasilla chilies until fragrant, about 2 minutes. Transfer the chilies to a blender with sesame seeds, almonds, raisins, peanut butter, cocoa powder, cumin, cinnamon, and sugar. Add a little bit of the chicken broth and blend until smooth.
3. Cook the mole: In a large pot, heat the vegetable oil over medium heat. Pour the mole sauce into the pot and cook for 5-7 minutes, stirring occasionally. Add tomato paste and the remaining chicken broth to the sauce, and simmer for about 30 minutes to allow the flavors to develop.
4. Combine the chicken and mole: Once the mole is ready, add the cooked chicken to the pot, turning it in the sauce to coat it completely. Simmer for an additional 10 minutes, allowing the chicken to absorb the flavors of the mole.
5. Serve: Serve the chicken with the mole sauce on top, garnished with fresh cilantro. Mole Poblano is traditionally served with rice and tortillas on the side.

Mole Poblano is a show-stopping dish that embodies the complexity and depth of Mexican cuisine. The combination of rich, smoky chiles, aromatic spices, and the subtle sweetness of chocolate and raisins creates a sauce that’s truly unique and unforgettable. When paired with tender chicken, it becomes a truly indulgent meal, perfect for special occasions or when you want to treat yourself to something truly exceptional.

Enchiladas Verdes (Green Enchiladas)

Enchiladas Verdes are a classic Mexican dish made by rolling corn tortillas around a flavorful filling and smothering them in a tangy, green salsa. The green sauce, made from tomatillos, jalapeños, and cilantro, has a refreshing yet slightly spicy kick that complements the savory filling, typically made with chicken or cheese. Baked to perfection and topped with sour cream, cheese, and onions, this dish is a favorite in many Mexican households for its vibrant flavors and comforting textures.

Ingredients:

• 12 corn tortillas
• 2 cups cooked shredded chicken (or cheese for a vegetarian option)
• 1 1/2 pounds tomatillos, husked and rinsed
• 2-3 jalapeños (adjust to taste)
• 1/2 cup fresh cilantro
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 cup chicken broth (or vegetable broth)
• 1/2 cup sour cream
• 1 cup shredded cheese (Oaxaca or Monterey Jack)
• Salt to taste

Instructions:

1. Make the green salsa: In a pot of boiling water, cook the tomatillos and jalapeños for 10 minutes, or until the tomatillos are soft and their skins start to split. Drain the water and transfer the tomatillos and jalapeños to a blender. Add cilantro, garlic, and a pinch of salt. Blend until smooth.
2. Prepare the tortillas: Lightly fry the tortillas in vegetable oil, one at a time, until just soft and pliable. Drain on paper towels to remove excess oil.
3. Assemble the enchiladas: Preheat the oven to 375°F (190°C). Dip each tortilla into the green salsa to coat both sides, then fill with a generous amount of shredded chicken or cheese. Roll the tortilla tightly and place it seam-side down in a baking dish.
4. Bake the enchiladas: Once all the tortillas are rolled and arranged in the baking dish, pour the remaining green salsa over the top, ensuring the enchiladas are fully covered. Sprinkle shredded cheese on top and bake for 20 minutes, or until the cheese is melted and bubbly.
5. Serve: Top the enchiladas with sour cream, fresh chopped onions, and additional cilantro. Serve with a side of rice or beans for a complete meal.

Enchiladas Verdes offer a wonderful balance of tart, spicy, and creamy flavors, thanks to the fresh green salsa and the melted cheese. The soft tortillas soaked in the tangy sauce make every bite satisfying, while the chicken or cheese filling adds richness and depth. This dish is both comforting and lively, making it an excellent choice for family dinners, special occasions, or even as a weeknight meal.

Tostadas de Ceviche (Ceviche Tostadas)

Tostadas de Ceviche are a light yet satisfying Mexican appetizer that pairs the refreshing taste of fresh seafood with the crisp crunch of a toasted tortilla. The ceviche, made with shrimp or fish, is marinated in lime juice and mixed with vegetables, herbs, and a touch of chili for a kick. Topped on a crisp tostada shell, these ceviches are a delightful way to start a meal or enjoy as a snack on a warm day.

Ingredients:

• 1 pound shrimp (or fish like tilapia), peeled and chopped
• 1/2 cup lime juice (about 4-5 limes)
• 1 small red onion, finely diced
• 1 large tomato, diced
• 1 cucumber, peeled and diced
• 1/4 cup fresh cilantro, chopped
• 1-2 serrano chilies, minced (adjust to heat preference)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 8 tostada shells (store-bought or homemade)
• Sliced avocado for garnish
• Hot sauce (optional)

Instructions:

1. Prepare the ceviche: In a large bowl, combine the chopped shrimp (or fish) with lime juice. Cover the bowl and refrigerate for 2-3 hours, or until the shrimp is opaque and “cooked” in the lime juice.
2. Prepare the vegetables: While the seafood marinates, finely dice the onion, tomato, cucumber, and chilies. Chop the cilantro and set aside.
3. Assemble the ceviche: Once the shrimp has marinated, drain any excess lime juice and add the vegetables, cilantro, and olive oil to the seafood. Season with salt and pepper to taste. If you like it spicier, drizzle a little hot sauce into the mix.
4. Serve the tostadas: Spoon the ceviche mixture onto the tostada shells, topping each with a slice of fresh avocado.
5. Garnish and enjoy: Garnish with extra cilantro and serve immediately, preferably with a cold beverage like a lime margarita or cerveza.

Tostadas de Ceviche are an excellent choice for a light and refreshing meal, particularly on a hot day. The combination of tangy lime, fresh seafood, and crunchy tostada creates a perfect harmony of flavors and textures. The added avocado and cilantro enhance the dish, making it a flavorful and satisfying appetizer or snack. These tostadas are sure to be a hit at any gathering or casual meal.

Arroz a la Mexicana (Mexican Rice)

Arroz a la Mexicana is a vibrant, flavorful rice dish often served as a side with a variety of Mexican meals. The rice is cooked in a rich tomato-based broth, seasoned with onions, garlic, and herbs, creating a savory and slightly tangy flavor profile. This dish is a wonderful accompaniment to tacos, enchiladas, or grilled meats, and its simplicity makes it a go-to favorite in many Mexican households.

Ingredients:

• 1 cup long-grain white rice
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tomatoes, blended into a puree (or 1/2 cup tomato sauce)
• 2 cups chicken broth
• 1/2 cup frozen peas (optional)
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder (optional)
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Prepare the rice: In a medium saucepan, heat the vegetable oil over medium heat. Add the rice and cook, stirring frequently, until the rice is golden brown, about 5 minutes.
2. Sauté the aromatics: Add the chopped onion and garlic to the pan with the rice and cook for an additional 2 minutes, or until the onion is softened and fragrant.
3. Add the tomatoes and broth: Stir in the pureed tomatoes, cumin, and chili powder (if using). Cook for 2 minutes to let the tomatoes cook down slightly. Then, add the chicken broth and bring the mixture to a boil.
4. Simmer the rice: Once the broth is boiling, cover the pot and reduce the heat to low. Let the rice simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
5. Optional vegetables: If you’d like to add peas or other vegetables, stir them in about 5 minutes before the rice is finished cooking.
6. Serve: Fluff the rice with a fork and garnish with fresh cilantro. Serve as a side to your favorite Mexican dishes.

Arroz a la Mexicana is a flavorful and versatile side dish that complements a wide variety of Mexican meals. The bright tomato flavor, along with the subtle cumin and chili powder, infuses the rice, making it a delicious accompaniment to tacos, grilled meats, or beans. This simple yet flavorful rice dish is a staple in many households and is sure to elevate any Mexican meal.

Chiles Rellenos (Stuffed Chiles)

Chiles Rellenos are a traditional Mexican dish made by stuffing large, mild chiles, typically poblanos, with a variety of fillings, such as cheese, ground meat, or beans. The chiles are then battered and fried until crispy, creating a delightful contrast of textures. The combination of the smoky poblano, savory filling, and the crispy exterior makes this dish a beloved classic. Chiles Rellenos are often served with a rich tomato sauce, adding an extra layer of flavor.

Ingredients:

• 6 poblano peppers
• 1 cup cheese (Oaxaca, Monterey Jack, or queso fresco), shredded
• 1/2 pound ground beef or pork (optional)
• 1 small onion, finely chopped
• 1 tomato, diced
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 eggs (for batter)
• 1/2 cup flour
• Vegetable oil for frying
• 1 cup tomato sauce (for serving)
• Fresh cilantro for garnish

Instructions:

1. Prepare the chiles: Roast the poblanos over an open flame or under a broiler, turning until the skins are charred and blistered. Place the chiles in a plastic bag to sweat for about 10 minutes, then peel off the skins. Make a slit down each chile and carefully remove the seeds.
2. Make the filling: If using meat, cook the ground beef or pork in a skillet over medium heat. Add the chopped onion, tomato, cumin, salt, and pepper. Cook until the meat is fully browned and the vegetables are tender. Remove from heat and let cool slightly.
3. Stuff the chiles: Once the meat mixture has cooled, stuff the chiles with a generous amount of cheese (and the meat mixture, if using). Carefully close the chiles, securing the filling inside.
4. Make the batter: Beat the eggs in a bowl until stiff peaks form. In another shallow bowl, place the flour. Dip each stuffed chile in the flour, then coat it in the beaten egg.
5. Fry the chiles: Heat oil in a frying pan over medium-high heat. Fry the chiles until golden brown on all sides, about 3-4 minutes per side. Remove and drain on paper towels.
6. Serve: Serve the chiles topped with tomato sauce and garnished with fresh cilantro. Enjoy with rice and beans for a complete meal.

Chiles Rellenos are a dish that brings together rich, smoky, and savory flavors, making it a true Mexican comfort food. The poblano pepper’s mild heat and the melted cheese inside offer a satisfying combination, while the crispy batter adds an irresistible crunch. Paired with a tangy tomato sauce, this dish is perfect for a hearty meal that is both flavorful and filling. Whether enjoyed on its own or with rice and beans, Chiles Rellenos are sure to impress.

Sopes (Mexican Thick Tortilla)

Sopes are thick, round tortillas that are fried to create a crunchy base, then topped with various ingredients like beans, meat, cheese, lettuce, and salsa. This dish is incredibly versatile and can be customized to your taste with different toppings. Often enjoyed as a street food or snack, Sopes are the perfect balance of textures: crispy on the outside, soft on the inside. It’s a simple yet delicious Mexican dish that’s perfect for any occasion.

Ingredients:

• 2 cups masa harina (corn flour)
• 1/2 teaspoon salt
• 1 cup warm water
• 1 tablespoon vegetable oil
• 1/2 cup refried beans
• 1 cup cooked shredded chicken or ground beef
• 1/2 cup lettuce, shredded
• 1/4 cup crumbled queso fresco
• 2 tablespoons salsa (red or green)
• Sour cream for topping

Instructions:

1. Make the dough: In a large bowl, combine the masa harina and salt. Gradually add the warm water and vegetable oil, mixing until a smooth dough forms. Divide the dough into 8 small balls.
2. Shape the sopes: Flatten each dough ball into a thick round disc, about 1/4 inch thick. Use your fingers to pinch the edges of the disc, creating a small border around the edge.
3. Fry the sopes: Heat vegetable oil in a skillet over medium heat. Fry each sope for about 2-3 minutes per side, or until golden brown and crispy on the outside. Remove and drain on paper towels.
4. Assemble the sopes: Spread a layer of refried beans on top of each sope. Add the shredded chicken or ground beef, and top with shredded lettuce, crumbled queso fresco, and salsa.
5. Serve: Finish by drizzling a little sour cream over the top and serve immediately. Sopes are best enjoyed while they’re fresh and warm.

Sopes are a versatile, easy-to-make Mexican dish that offers a wonderful combination of textures and flavors. The crispy fried base holds up perfectly under a variety of toppings, from savory meats and beans to fresh, crunchy vegetables. Each bite is a delightful mix of soft, creamy, and crunchy elements, making it a beloved choice for a snack or casual meal. Sopes can be customized to your liking, making them perfect for any occasion, whether as an appetizer, light meal, or party treat.

Pozole Rojo (Red Hominy Soup)

Pozole Rojo is a traditional Mexican soup made with hominy (dried corn kernels treated with alkali), slow-cooked pork, and a rich red broth made from dried chiles. This hearty and flavorful dish is often served during festive occasions like New Year’s Eve or national holidays. The deep, spicy broth and tender meat are balanced by the crisp toppings like lettuce, radishes, oregano, and lime, creating a deliciously satisfying meal that’s perfect for sharing with family and friends.

Ingredients:

• 2 pounds pork shoulder or pork ribs, cut into chunks
• 1 1/2 cups dried hominy (or 3 cans of hominy, drained)
• 4 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 4 cloves garlic
• 1 small onion
• 1 teaspoon cumin
• 1 teaspoon oregano
• Salt and pepper to taste
• 6 cups chicken broth or water
• 1 tablespoon vegetable oil
• 1/2 cup chopped lettuce (for garnish)
• 1/2 cup radishes, sliced (for garnish)
• 1/4 cup dried oregano (for garnish)
• Lime wedges for serving

Instructions:

1. Prepare the chiles: In a dry skillet, toast the guajillo and ancho chiles for 2-3 minutes until fragrant. Place them in a bowl of hot water and soak for 15 minutes, or until softened.
2. Make the sauce: Drain the chiles and blend them with garlic, onion, cumin, oregano, and 1 cup of chicken broth until smooth. Set aside.
3. Cook the pork: In a large pot, heat the vegetable oil over medium heat. Brown the pork pieces on all sides for about 5 minutes. Add the remaining chicken broth and bring to a boil. Reduce the heat and simmer for 1 hour, until the pork is tender.
4. Add the hominy and sauce: Add the soaked hominy and the red chile sauce to the pot. Season with salt and pepper to taste. Simmer for another 1 to 1.5 hours, or until the hominy is tender and has absorbed the flavors of the broth.
5. Serve: Ladle the pozole into bowls, and garnish with chopped lettuce, sliced radishes, dried oregano, and a squeeze of lime.

Pozole Rojo is a deeply flavorful and comforting dish that’s rich in history and tradition. The combination of tender pork, chewy hominy, and spicy, smoky broth makes each bite unforgettable. The garnishes add freshness and crunch, perfectly balancing the richness of the soup. Whether enjoyed during a celebration or as a comforting meal on a cool day, Pozole Rojo is a dish that brings people together, offering both warmth and bold, delicious flavors.

Note: More recipes are coming soon!