29+ Flavorful Summer Mexican Food Recipes You Need to Try This Season

Summer is the perfect time to embrace bold, fresh flavors, and what better cuisine to turn to than Mexican food?

With its vibrant ingredients and diverse range of dishes, Mexican cuisine offers something for every summer craving—whether you’re looking for something refreshing, savory, or indulgent.

From tangy salsas to cooling ceviches and sizzling grilled meats, the possibilities are endless when it comes to creating a memorable Mexican-inspired meal.

In this post, we’ve compiled 29+ of the best summer Mexican food recipes to bring fiesta vibes straight to your table.

Whether you’re hosting a barbecue, a family gathering, or just want to treat yourself, these dishes will make your summer unforgettable!

29+ Flavorful Summer Mexican Food Recipes You Need to Try This Season

Mexican cuisine is the perfect way to make the most of summer’s bounty of fresh ingredients.

Whether you’re craving something light like aguachile or something heartier like enchiladas, there’s a Mexican recipe for every mood and occasion.

These 29+ summer Mexican food recipes not only showcase the incredible diversity of Mexican dishes but also bring a burst of flavor that will elevate your summer gatherings.

So, gather your ingredients, fire up the grill, and get ready to savor the delicious tastes of summer with these unforgettable Mexican recipes.

Grilled Elote (Mexican Street Corn)

Elote, or Mexican street corn, is a beloved summer staple in Mexico.

This recipe takes the classic street food and elevates it with a smoky char from the grill, a creamy, tangy sauce, and a generous dusting of cotija cheese. It’s the ultimate side dish for any barbecue or summer gathering.

Ingredients:

• 4 ears of corn, husked
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup crumbled cotija cheese
• 1 clove garlic, minced
• 1/2 tsp chili powder
• 1 tbsp chopped cilantro
• 1 lime, cut into wedges
• Salt to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. Grill the corn directly on the grate, turning every few minutes, until it’s slightly charred on all sides (about 8–10 minutes).
3. In a small bowl, mix together mayonnaise, sour cream, garlic, and a pinch of salt.
4. Once the corn is grilled, brush each ear generously with the creamy mixture.
5. Sprinkle the corn with cotija cheese, chili powder, and chopped cilantro.
6. Serve with lime wedges on the side for squeezing over the top.

Whether you’re hosting a backyard party or just craving something bold and satisfying, grilled elote brings heat and flavor to your summer table.

It’s easy to prepare and always a crowd-pleaser.

Watermelon Jicama Salad with Tajín

This refreshing watermelon jicama salad is the embodiment of Mexican summer flavors: sweet, crisp, citrusy, and spicy.

The combination of juicy watermelon and crunchy jicama tossed in lime juice and Tajín creates a light, hydrating side that pairs well with grilled meats or tacos.

Ingredients:

• 2 cups cubed watermelon
• 2 cups cubed jicama (peeled)
• Juice of 2 limes
• 1/2 tsp sea salt
• 1/2 tsp Tajín (or more to taste)
• 1/4 cup chopped fresh mint or cilantro

Instructions:

1. In a large mixing bowl, combine the watermelon and jicama cubes.
2. Squeeze in the lime juice and sprinkle with sea salt.
3. Toss everything together gently to avoid breaking the watermelon.
4. Sprinkle Tajín generously over the top, and garnish with mint or cilantro.
5. Chill in the refrigerator for 15 minutes before serving.

This salad is your go-to when the temperature rises and you want something quick, healthy, and full of zest.

It’s vibrant, beautiful on a plate, and adds a refreshing contrast to any spicy Mexican dish.

Shrimp Tacos with Mango Salsa

These shrimp tacos are light, tangy, and filled with tropical flair, making them perfect for summer.

The juicy mango salsa adds a refreshing sweetness that complements the slightly spicy shrimp, while warm tortillas bring everything together in a delicious handheld bite.

Ingredients:

For the shrimp:

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• Salt and pepper to taste

For the mango salsa:

• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1/2 red bell pepper, diced
• 1 jalapeño, seeded and minced
• Juice of 1 lime
• 2 tbsp chopped cilantro
• Salt to taste

Extras:

• 6 small corn or flour tortillas
• Shredded cabbage or lettuce (optional)
• Lime wedges

Instructions:

1. In a bowl, toss shrimp with olive oil, chili powder, paprika, garlic powder, salt, and pepper.
2. Cook shrimp in a skillet over medium-high heat for about 2–3 minutes per side, or until fully cooked.
3. For the salsa, mix all mango salsa ingredients in a bowl and chill for 10 minutes.
4. Warm the tortillas in a dry skillet or microwave.
5. Assemble tacos by placing shrimp in each tortilla, topping with mango salsa and cabbage or lettuce if desired.
6. Serve with lime wedges for extra brightness.

These shrimp tacos bring beachy vibes to your kitchen, no matter where you are.

Light, colorful, and bursting with bold Mexican flavors, they’re a surefire way to make any summer meal feel like a celebration.

Ceviche de Camarón (Mexican Shrimp Ceviche)

Ceviche is the ultimate no-cook summer dish, and this Mexican-style shrimp ceviche is a bright and zesty favorite.

Packed with citrus-marinated shrimp, fresh vegetables, and a kick of spice, it’s ideal for hot weather when you want something light yet satisfying.

Ingredients:

• 1 lb cooked shrimp, chopped into bite-sized pieces
• 1 cup freshly squeezed lime juice (about 8–10 limes)
• 1/2 red onion, finely chopped
• 1 medium tomato, diced
• 1 cucumber, peeled and diced
• 1 jalapeño, seeded and minced
• 1/4 cup chopped cilantro
• Salt and pepper to taste
• Avocado slices (optional)
• Tostadas or tortilla chips for serving

Instructions:

1. In a large bowl, combine the shrimp and lime juice. Let sit in the fridge for 15–20 minutes to marinate.
2. Add red onion, tomato, cucumber, jalapeño, and cilantro to the bowl. Stir to combine.
3. Season with salt and pepper to taste.
4. Chill for an additional 10 minutes to let flavors meld.
5. Serve cold with avocado slices on top and crispy tostadas or chips on the side.

Refreshing, tangy, and packed with protein, this shrimp ceviche is a go-to dish for beach days, poolside parties, or a breezy lunch under the sun.

It’s simple to make, super nutritious, and endlessly customizable.

Chicken Tinga Tostadas

Chicken Tinga is a smoky, spicy shredded chicken dish that’s delicious served on crispy tostadas.

It’s a great summer meal because it’s flavorful without being heavy, and you can pile on fresh toppings like lettuce, avocado, and crema for a cool contrast.

Ingredients:

For the tinga:

• 2 cups cooked, shredded chicken
• 2 Roma tomatoes
• 1/2 onion
• 2 cloves garlic
• 1–2 chipotle peppers in adobo
• 1/2 cup chicken broth
• 1 tbsp olive oil
• Salt to taste

For serving:

• Tostadas (store-bought or homemade)
• Shredded lettuce
• Sliced avocado
• Mexican crema or sour cream
• Crumbled queso fresco or cotija
• Lime wedges

Instructions:

1. Blend the tomatoes, onion, garlic, chipotle peppers, and chicken broth until smooth.
2. Heat oil in a skillet over medium heat, then pour in the sauce and simmer for 5–7 minutes until slightly thickened.
3. Add shredded chicken to the skillet and stir to coat in the sauce. Simmer for another 5 minutes.
4. To serve, spread a layer of chicken tinga on each tostada and top with lettuce, avocado, crema, cheese, and a squeeze of lime.

Chicken Tinga Tostadas are perfect for casual dinners or backyard parties.

They’re easy to prep in advance and assemble quickly, leaving you more time to relax and enjoy the sunshine.

Pineapple & Pork Tacos al Pastor

Tacos al Pastor are a Mexican street food classic, and this version brings the sweet-spicy combo of marinated pork and juicy pineapple straight to your summer grill.

These tacos are vibrant, packed with flavor, and taste like sunshine in every bite.

Ingredients:

• 1 lb thinly sliced pork shoulder or loin
• 1/2 cup pineapple juice
• 2 tbsp white vinegar
• 2 chipotle peppers in adobo
• 2 cloves garlic
• 1 tsp dried oregano
• 1/2 tsp cumin
• Salt and pepper to taste
• 1/2 cup diced pineapple
• 8 small corn tortillas
• Chopped onion and cilantro for garnish
• Lime wedges

Instructions:

1. Blend pineapple juice, vinegar, chipotles, garlic, oregano, cumin, salt, and pepper to make the marinade.
2. Pour over pork slices and marinate for at least 2 hours (overnight is best).
3. Grill or sear the pork over medium-high heat until browned and cooked through, about 3–4 minutes per side.
4. Warm the tortillas and fill with pork and diced pineapple.
5. Top with chopped onion, cilantro, and a squeeze of lime.

These tacos are bursting with bold, juicy flavors and a hint of heat.

The combination of caramelized pork and sweet pineapple is irresistible and screams summer fiesta. Great for cookouts, taco nights, or casual evenings with friends.

Chiles Rellenos (Stuffed Peppers)

Chiles Rellenos are a traditional Mexican dish featuring large poblano peppers stuffed with cheese or meat, then battered and fried to crispy perfection.

This version is light yet flavorful, with a fresh, summery vibe when paired with a side of tomato salsa.

Ingredients:

• 4 large poblano peppers
• 1 cup shredded cheese (Mexican blend, queso fresco, or Monterey Jack)
• 1/2 cup cooked ground beef or chicken (optional)
• 2 eggs (for batter)
• 1/2 cup flour
• 1/2 tsp salt
• Vegetable oil for frying
• Salsa or tomato sauce for serving

Instructions:

1. Roast the poblanos over an open flame or under a broiler until the skin is charred. Place them in a plastic bag to steam for 10 minutes, then peel off the skin.
2. Make a slit down the side of each pepper and remove the seeds and membranes.
3. Stuff each pepper with cheese (and optional cooked meat) until filled.
4. Beat the eggs and mix with flour and salt to create a batter.
5. Heat oil in a skillet over medium heat. Dip each stuffed pepper into the batter and fry until golden and crispy, about 3–4 minutes per side.
6. Serve with a drizzle of salsa or tomato sauce.

Chiles Rellenos are rich and satisfying, yet with the roasted peppers’ sweetness and the cheese’s creaminess, they have a lightness that makes them perfect for summer.

They’re great as an entrée or as part of a larger meal.

Mexican Corn and Avocado Salad

This corn and avocado salad is simple but bursting with flavor, making it the perfect side dish for any summer meal.

The combination of sweet corn, creamy avocado, tangy lime, and a sprinkle of chili powder is refreshing and satisfying.

Ingredients:

• 2 cups fresh or frozen corn (grilled or roasted is best)
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup chopped cilantro
• Juice of 1 lime
• 1/2 tsp chili powder
• Salt and pepper to taste

Instructions:

1. If using frozen corn, cook according to package instructions and let cool. For fresh corn, grill or roast the kernels until slightly charred for an extra smoky flavor.
2. In a large bowl, combine the corn, avocado, red onion, and cilantro.
3. Drizzle with lime juice and sprinkle with chili powder, salt, and pepper.
4. Gently toss to combine, being careful not to mash the avocado.

This salad is the perfect balance of flavors, and the creamy avocado with the sweet corn is an unbeatable combination.

It’s refreshing, full of texture, and pairs wonderfully with grilled meats, tacos, or seafood.

Sopa de Lima (Lime Soup)

Sopa de Lima is a classic Yucatecan dish that’s both comforting and refreshing.

The zesty lime flavor is balanced by the warmth of the broth, making it a perfect soup for any summer evening. It’s light yet satisfying, with the addition of shredded chicken and crispy tortilla strips for texture.

Ingredients:

• 1 lb chicken breast or thighs, cooked and shredded
• 6 cups chicken broth
• 2 large limes (juiced)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tomato, diced
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 2 tbsp olive oil
• 2 corn tortillas, cut into strips
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened (about 3 minutes).
2. Add the tomato, cumin, chili powder, and a pinch of salt, stirring to combine.
3. Pour in the chicken broth and bring to a simmer. Let it cook for 10 minutes to let the flavors meld.
4. Add the shredded chicken and lime juice. Simmer for an additional 5 minutes.
5. Meanwhile, heat a small amount of oil in a skillet and fry the tortilla strips until crispy, then drain on paper towels.
6. Serve the soup in bowls, garnished with crispy tortilla strips and fresh cilantro.

Sopa de Lima is a bright, savory soup that offers a perfect balance of zesty lime, tender chicken, and crunchy tortilla strips.

This is a great option for an evening meal or to start a larger Mexican feast.

Guacamole with Pomegranate

Guacamole is always a crowd favorite, but this version adds a refreshing twist with the sweetness of pomegranate seeds.

The burst of fruit complements the creamy avocado, while the cilantro and lime keep it classic and fresh.

Ingredients:

• 3 ripe avocados, mashed
• 1/2 cup pomegranate seeds
• 1/4 red onion, finely chopped
• 1 jalapeño, minced (optional)
• 1/4 cup chopped cilantro
• Juice of 2 limes
• Salt and pepper to taste

Instructions:

1. In a bowl, mash the avocados until smooth or slightly chunky, depending on your preference.
2. Add the pomegranate seeds, red onion, jalapeño (if using), cilantro, and lime juice to the mashed avocado.
3. Season with salt and pepper to taste and gently stir to combine.
4. Serve immediately with tortilla chips, or use as a topping for tacos or grilled meats.

This guacamole brings a refreshing sweetness with every bite, and the pomegranate seeds add a fun pop of color and crunch.

It’s a great twist on a classic and perfect for summer parties or as a dip for casual meals.

Tacos de Pescado (Fish Tacos)

Fish tacos are a quintessential summer dish, light, crispy, and flavorful.

The addition of a creamy slaw and a squeeze of lime makes these tacos the perfect beach-inspired meal, whether you’re grilling at home or dining by the sea.

Ingredients:

For the fish:

• 1 lb white fish fillets (tilapia, cod, or mahi-mahi)
• 1/2 cup flour
• 1 tsp chili powder
• 1 tsp paprika
• Salt and pepper to taste
• Vegetable oil for frying

For the slaw:

• 2 cups shredded cabbage
• 1/4 cup mayonnaise
• 2 tbsp sour cream
• Juice of 1 lime
• 1 tbsp chopped cilantro
• Salt and pepper to taste

Extras:

• 8 small corn tortillas
• Lime wedges for serving
• Hot sauce (optional)

Instructions:

1. In a bowl, mix flour, chili powder, paprika, salt, and pepper.
2. Dip the fish fillets in the flour mixture, coating them evenly.
3. Heat oil in a skillet over medium-high heat and fry the fish fillets for 3–4 minutes per side, or until golden and crispy. Drain on paper towels.
4. For the slaw, mix cabbage, mayonnaise, sour cream, lime juice, cilantro, salt, and pepper in a bowl. Stir well.
5. Warm the tortillas and assemble the tacos by placing fish in each tortilla, then topping with slaw and a squeeze of lime.

These tacos are fresh, light, and the perfect way to enjoy fish during the summer months.

The crispy fish, tangy slaw, and fresh lime make each bite a burst of flavor that’s sure to please any crowd.

Frijoles Charros (Mexican Charro Beans)

Frijoles Charros are a savory, smoky Mexican bean dish, typically served as a side with grilled meats or tacos.

The combination of pinto beans, bacon, chorizo, and spices makes for a hearty and flavorful dish that’s perfect for a summer barbecue.

Ingredients:

• 2 cups dried pinto beans (or 3 cups cooked beans)
• 4 slices bacon, chopped
• 1/2 lb chorizo, crumbled
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, chopped (optional)
• 1 tomato, diced
• 4 cups chicken broth
• 1/2 tsp cumin
• 1/2 tsp oregano
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. If using dried beans, rinse and soak them overnight, then cook them in a pot with water for 1–2 hours until soft. Alternatively, use cooked beans for a quicker option.
2. In a large pot, cook the bacon over medium heat until crispy. Remove and set aside.
3. In the same pot, cook the chorizo until browned, breaking it up as it cooks. Add the onion, garlic, and jalapeño, and cook until softened (about 5 minutes).
4. Add the tomato, cooked beans, chicken broth, cumin, oregano, and salt and pepper to the pot. Bring to a simmer and cook for 15 minutes to let the flavors meld.
5. Stir in the bacon and adjust seasoning if necessary.
6. Garnish with fresh cilantro before serving.

Frijoles Charros are a comforting and flavorful side dish that can be served with almost anything.

The combination of smoky bacon, spicy chorizo, and tender beans creates a hearty dish that’s perfect for summer barbecues or taco nights.

Sopes de Carne Asada (Beef Sopes)

Sopes are thick, fried corn cakes topped with a variety of delicious ingredients.

In this version, we top the crispy sopes with grilled carne asada, fresh salsa, and a dollop of crema. It’s a flavorful, hearty dish that’s perfect for summer gatherings.

Ingredients:

For the carne asada:

• 1 lb flank steak or skirt steak
• 2 cloves garlic, minced
• 1/4 cup lime juice
• 1/4 cup orange juice
• 1/4 cup soy sauce
• 1 tsp ground cumin
• Salt and pepper to taste

For the sopes:

• 2 cups masa harina
• 1/2 tsp salt
• 1/2 cup warm water (more if needed)
• Vegetable oil for frying

For topping:

• 1/2 cup Mexican crema or sour cream
• 1/4 cup crumbled queso fresco
• 1/2 cup fresh salsa (tomato, onion, cilantro)
• Chopped lettuce or cabbage
• Lime wedges

Instructions:

1. Marinate the steak with garlic, lime juice, orange juice, soy sauce, cumin, salt, and pepper for at least 1 hour.
2. In a bowl, combine masa harina, salt, and warm water. Mix until it forms a soft dough. Divide into small portions and flatten each into thick discs.
3. Heat oil in a skillet over medium heat and fry the masa discs for about 2 minutes per side until crispy. Drain on paper towels.
4. Grill or sear the carne asada to your desired doneness, then slice thinly.
5. Assemble the sopes by placing carne asada on top of each fried masa cake. Add a dollop of crema, sprinkle with queso fresco, top with salsa, and garnish with lettuce or cabbage.
6. Serve with lime wedges.

Sopes de Carne Asada are a fun and filling dish that is perfect for summer picnics, barbecues, or a family meal.

The combination of crispy masa, juicy steak, and fresh toppings is simply irresistible.

Mexican Shrimp Cocktail (Coctel de Camarones)

This refreshing Mexican shrimp cocktail is a perfect appetizer or light meal for hot summer days.

Packed with tender shrimp, tangy tomato sauce, and crunchy veggies, it’s a delightful, chilled dish that’s bursting with flavor.

Ingredients:

• 1 lb cooked shrimp, peeled and chopped
• 1 cup ketchup
• 1/2 cup tomato juice
• 1/4 cup lime juice
• 1/4 cup chopped cucumber
• 1/4 cup chopped red onion
• 1/4 cup chopped cilantro
• 1 small avocado, diced
• 1-2 jalapeños, finely chopped (optional)
• Salt and pepper to taste
• Hot sauce (optional)
• Lime wedges for serving

Instructions:

1. In a large bowl, combine the ketchup, tomato juice, lime juice, cucumber, red onion, cilantro, and jalapeños.
2. Stir in the chopped shrimp, avocado, and season with salt and pepper.
3. Chill the mixture in the refrigerator for at least 30 minutes to allow the flavors to meld.
4. Serve in small bowls with a drizzle of hot sauce, if desired, and lime wedges on the side.

This shrimp cocktail is vibrant and satisfying, with just the right balance of tangy and savory flavors.

It’s perfect as a starter for a summer dinner or as a refreshing dish to serve at a gathering.

Elote en Vaso (Mexican Corn in a Cup)

Elote en Vaso is a variation of the traditional Mexican street corn, but instead of eating it on the cob, you enjoy it in a cup.

This dish is creamy, spicy, and topped with cheese, perfect for a quick snack or side dish on a hot summer day.

Ingredients:

• 2 cups corn kernels (fresh or frozen, cooked and drained)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup cotija cheese, crumbled
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• Juice of 1 lime
• 1/4 tsp paprika (optional)
• Fresh cilantro for garnish

Instructions:

1. In a large bowl, combine the corn kernels with mayonnaise, sour cream, chili powder, garlic powder, lime juice, and paprika. Stir until everything is well coated.
2. Spoon the mixture into serving cups or bowls.
3. Top with crumbled cotija cheese and a sprinkle of fresh cilantro.
4. Serve immediately with additional lime wedges for squeezing.

Elote en Vaso is a perfect snack for a summer cookout or gathering. It’s creamy, flavorful, and so easy to make.

You’ll get all the deliciousness of street corn without the mess, and the flavors are perfect for a summer treat.

Tostadas de Tinga de Pollo (Chicken Tinga Tostadas)

Tostadas de Tinga de Pollo is a crispy, savory dish that features shredded chicken cooked in a smoky, spicy tomato sauce, served on a crispy tostada shell.

It’s quick to make and perfect for a light summer dinner or snack.

Ingredients:

For the tinga sauce:

• 2 medium tomatoes, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 chipotle pepper in adobo sauce (or more to taste)
• 1 tsp cumin
• 1/2 tsp oregano
• 1 tbsp olive oil
• 1 cup chicken broth
• Salt and pepper to taste

For the chicken:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 4–6 tostadas (store-bought or homemade)
• Shredded lettuce for garnish
• Sliced avocado for garnish
• Crumbled cotija cheese or queso fresco
• Sour cream or Mexican crema for drizzling

Instructions:

1. In a skillet, heat olive oil over medium heat. Add chopped onion and garlic and sauté until softened (about 5 minutes).
2. Add tomatoes, chipotle pepper, cumin, oregano, and salt and pepper. Stir and cook for another 5 minutes.
3. Add chicken broth and bring to a simmer. Let the sauce reduce and thicken for about 10 minutes.
4. Stir in the shredded chicken and cook for another 5 minutes, allowing the chicken to absorb the flavors of the sauce.
5. Serve the tinga on top of tostadas, garnished with shredded lettuce, avocado, cheese, and a drizzle of sour cream or crema.

Tostadas de Tinga de Pollo are easy to assemble, but packed with flavor.

The combination of crispy tostada, smoky chicken, and fresh toppings makes this dish an irresistible summer favorite.

Sopa de Elote (Corn Soup)

Sopa de Elote is a creamy, comforting soup that highlights the sweetness of summer corn.

This velvety dish is perfect as a starter or light meal and can be served warm or chilled for those hot summer days.

Ingredients:

• 4 cups fresh or frozen corn kernels
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 tbsp butter
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, melt the butter over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
2. Add corn and cook for another 5 minutes, allowing the corn to lightly brown.
3. Pour in the broth and bring the mixture to a simmer. Let it cook for 10–15 minutes.
4. Using an immersion blender (or a regular blender in batches), blend the soup until smooth and creamy.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Serve the soup hot or chilled, garnished with fresh cilantro and a squeeze of lime.

This soup is velvety and rich, with the sweet taste of corn coming through in every bite.

It’s perfect for a light summer lunch, or as a starter for a larger Mexican meal.

Ensalada de Nopales (Cactus Salad)

Ensalada de Nopales is a refreshing and healthy salad made with tender strips of cactus (nopal), tomatoes, onions, and cilantro.

This dish is often served as a side or a light meal, perfect for the summer heat when you want something cool and nutritious.

Ingredients:

• 2 cups nopal cactus pads (fresh or jarred), sliced into thin strips
• 1 medium tomato, chopped
• 1/4 red onion, thinly sliced
• 1/4 cup chopped cilantro
• 1/4 cup crumbled queso fresco or cotija
• 2 tbsp olive oil
• Juice of 2 limes
• Salt and pepper to taste
• Sliced avocado for garnish (optional)

Instructions:

1. If using fresh nopal, rinse the cactus pads under cold water and remove the spines. Slice into thin strips. If using jarred nopal, simply drain and rinse well.
2. In a bowl, combine the nopal strips, chopped tomato, red onion, and cilantro.
3. Drizzle with olive oil and lime juice, then toss everything together.
4. Season with salt and pepper to taste, and top with crumbled queso fresco.
5. Garnish with avocado slices, if desired.

Ensalada de Nopales is crisp, tangy, and full of fresh flavors.

The nopal cactus gives the salad a unique texture, while the lime and cilantro bring a refreshing zest, making it a perfect side for grilled meats or tacos.

Molletes (Mexican Toast with Beans and Cheese)

Molletes are a popular Mexican breakfast or snack that consists of sliced bolillo rolls (Mexican bread) topped with refried beans, melted cheese, and often garnished with salsa or pico de gallo.

They’re simple, yet incredibly satisfying, and perfect for a light summer meal.

Ingredients:

• 4 bolillo rolls (or French baguette, sliced in half)
• 1 cup refried beans (pinto or black beans)
• 1 1/2 cups shredded mozzarella or Oaxaca cheese
• 1/2 cup pico de gallo (tomato, onion, cilantro, lime, and chili)
• 1 tbsp butter
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bolillo rolls on a baking sheet, cut side up.
2. Spread a layer of refried beans on each roll.
3. Top with shredded cheese and a small dollop of butter on each roll.
4. Bake in the oven for 10-12 minutes, or until the cheese is melted and bubbly.
5. Once out of the oven, top with pico de gallo and season with salt and pepper.

Molletes are an ideal dish for breakfast or a casual snack.

The combination of creamy beans, melty cheese, and fresh pico de gallo is wonderfully comforting, and the crispy toasted bread makes every bite irresistible.

Chiles en Nogada (Chiles in Walnut Sauce)

Chiles en Nogada is a traditional Mexican dish often associated with patriotic holidays. It’s a beautiful and flavorful combination of roasted poblano peppers stuffed with a savory picadillo (spiced meat mixture), topped with a rich walnut sauce and garnished with pomegranate seeds.

This dish captures the colors of the Mexican flag and is perfect for a special summer celebration.

Ingredients:

For the picadillo (stuffing):

• 1 lb ground beef or pork
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 apple, chopped
• 1/4 cup raisins
• 1/4 cup almonds, chopped
• 1 tsp cinnamon
• 1 tsp cumin
• Salt and pepper to taste

For the sauce:

• 1 cup walnuts (soaked in water for a few hours)
• 1/2 cup milk
• 1 tbsp sugar
• 1 tbsp brandy or sherry (optional)
• Salt to taste

Extras:

• 6 large poblano peppers (roasted and peeled)
• Pomegranate seeds for garnish
• Fresh cilantro for garnish

Instructions:

1. Roast the poblano peppers over an open flame or under a broiler until the skin is charred. Place them in a plastic bag to steam for 10 minutes, then peel off the skin and remove the seeds.
2. In a skillet, cook the ground meat with onion and garlic until browned. Add the chopped apple, raisins, almonds, cinnamon, cumin, and season with salt and pepper. Cook for another 5 minutes, stirring occasionally.
3. For the walnut sauce, blend the soaked walnuts, milk, sugar, and brandy (if using) in a blender until smooth. Add salt to taste.
4. Stuff each roasted poblano pepper with the picadillo mixture, then place them on a serving plate.
5. Pour the walnut sauce over the stuffed peppers and garnish with pomegranate seeds and fresh cilantro.

Chiles en Nogada is an impressive and flavorful dish that beautifully blends savory, sweet, and nutty flavors.

The richness of the walnut sauce paired with the spiced meat filling and fresh garnishes makes it a memorable dish for any summer celebration.

Tacos de Carnitas (Mexican Slow-Cooked Pork Tacos)

Carnitas is slow-cooked, tender, and flavorful pork that’s perfect for tacos.

The pork is cooked with spices and aromatics until it’s melt-in-your-mouth tender, then served on corn tortillas with your favorite toppings. These tacos are a great way to enjoy the taste of Mexico at home.

Ingredients:

• 2 lbs pork shoulder (or butt), cut into large chunks
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 orange, quartered
• 1 tsp cumin
• 1 tsp oregano
• 1 bay leaf
• Salt and pepper to taste
• 1/2 cup water
• Corn tortillas
• Fresh cilantro, chopped
• Diced onion for topping
• Lime wedges for serving
• Salsa for serving

Instructions:

1. In a large pot or Dutch oven, place the pork chunks, onion, garlic, orange, cumin, oregano, bay leaf, salt, and pepper. Add the water and bring to a boil.
2. Reduce the heat to low, cover, and simmer for 2–3 hours, or until the pork is very tender and easily shreds with a fork.
3. Remove the pork from the pot and shred the meat with two forks.
4. Heat a skillet over medium heat and add the shredded pork. Cook for a few minutes until crispy and browned on the edges.
5. Warm the corn tortillas and fill each one with the crispy carnitas. Top with chopped cilantro, diced onion, lime juice, and your favorite salsa.

Tacos de Carnitas are a crowd-pleasing dish that offers both flavor and texture with tender, juicy pork and crispy edges.

The fresh toppings add a nice contrast to the richness of the meat, making these tacos perfect for summer meals or gatherings.

Enchiladas Verdes (Green Enchiladas)

Enchiladas Verdes are a classic Mexican dish featuring corn tortillas rolled and filled with chicken or cheese, then smothered in a tangy green salsa made from roasted tomatillos.

These enchiladas are both vibrant and comforting, perfect for a summer meal.

Ingredients:

For the sauce:

• 10-12 tomatillos, husked and rinsed
• 2 serrano or jalapeño peppers (depending on your spice preference)
• 1/4 cup fresh cilantro
• 1/4 onion
• 1 clove garlic
• Juice of 1 lime
• Salt to taste

For the enchiladas:

• 12 corn tortillas
• 2 cups cooked, shredded chicken (or cheese, if preferred)
• 1 cup sour cream or Mexican crema
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped cilantro
• 1 tbsp vegetable oil (for frying the tortillas)

Instructions:

1. To make the sauce, roast the tomatillos and peppers in a dry skillet over medium-high heat until softened and charred (about 5–7 minutes). Place them in a blender with cilantro, onion, garlic, lime juice, and salt. Blend until smooth.
2. Heat the oil in a skillet over medium heat and fry the tortillas for about 30 seconds per side, just enough to soften them. Drain on paper towels.
3. Preheat your oven to 350°F (175°C). Spread a thin layer of the green sauce in a baking dish.
4. Dip each tortilla in the green sauce, fill with shredded chicken (or cheese), and roll tightly. Place the rolled tortillas seam-side down in the dish.
5. Pour the remaining green sauce over the top of the enchiladas and bake for 20 minutes, or until bubbly.
6. Garnish with sour cream, queso fresco, and chopped cilantro before serving.

Enchiladas Verdes are the perfect combination of tangy and savory, with the green salsa adding a fresh, zesty flavor that pairs wonderfully with the creamy sour cream and melted cheese.

These enchiladas make for a festive and flavorful summer dinner.

Churros with Chocolate Sauce

Churros are a classic Mexican dessert that’s crispy on the outside and soft on the inside, dusted with cinnamon sugar, and served with a rich chocolate sauce for dipping.

They’re perfect for summer gatherings or as a treat after a hearty Mexican meal.

Ingredients:

For the churros:

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

For the chocolate sauce:

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

Instructions:

1. In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil and stir until the butter is melted.
2. Remove from heat and add the flour, stirring until it forms a thick dough. Let it cool for a few minutes.
3. Once cooled, add the eggs one at a time, mixing well after each addition, until the dough is smooth. Stir in the vanilla extract.
4. Heat a large pot of oil to 350°F (175°C). Transfer the dough to a piping bag fitted with a large star tip.
5. Pipe 3-4 inch strips of dough into the hot oil and fry for 2–3 minutes per side, until golden and crispy. Remove with a slotted spoon and drain on paper towels.
6. In a small bowl, combine the sugar and cinnamon, then roll the churros in this mixture.
7. For the chocolate sauce, heat the cream in a saucepan until it begins to simmer. Pour over the chopped chocolate and stir until smooth. Add sugar and vanilla extract, stirring to combine.
8. Serve the churros with the warm chocolate sauce for dipping.

Churros are a beloved treat that are sweet, crispy, and perfectly complemented by the rich, creamy chocolate sauce.

They’re a fun and indulgent way to wrap up a summer meal, especially when shared with friends and family.

Aguachile de Camarón (Spicy Shrimp Ceviche)

Aguachile de Camarón is a zesty, refreshing seafood dish from Mexico’s coastal regions.

It features raw shrimp marinated in lime juice, with fresh cilantro, cucumber, and chili, offering the perfect balance of heat and tang. It’s an excellent appetizer or light summer meal.

Ingredients:

• 1 lb raw shrimp, peeled and deveined
• 1/2 cup fresh lime juice (about 6 limes)
• 1/4 cup fresh orange juice
• 2-3 serrano or jalapeño peppers, seeds removed
• 1/2 cup fresh cilantro leaves
• 1/2 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• Salt to taste
• Sliced avocado (optional)
• Cilantro sprigs for garnish

Instructions:

1. Slice the shrimp into thin pieces and place them in a shallow dish.
2. In a blender, combine the lime juice, orange juice, serrano or jalapeño peppers, cilantro, and a pinch of salt. Blend until smooth.
3. Pour the sauce over the shrimp, ensuring they are fully covered. Let the shrimp marinate for 30–45 minutes in the refrigerator, until the shrimp turn opaque and “cook” in the citrus juice.
4. After marinating, add the cucumber and red onion, tossing gently to combine.
5. Serve the aguachile in small bowls, garnished with sliced avocado and cilantro sprigs.

Aguachile de Camarón is the epitome of fresh, bright summer flavors with a kick of heat.

The combination of citrusy shrimp, crunchy cucumber, and spicy peppers makes for a delicious, light dish that’s perfect for warm days.