27+ Irresistible Summer Mexican Recipes to Spice Up Your Sunny Days

When the heat rises, so does our craving for vibrant, refreshing, and easy-to-make meals that capture the essence of summer.

What better way to celebrate the season than with a colorful spread of Mexican-inspired dishes?

From tangy ceviches and juicy tacos to sweet tropical treats and cool aguas frescas, Mexican cuisine is the perfect match for long sunny days and lively backyard gatherings.

This curated collection of 27+ summer Mexican recipes has something for every occasion—whether you’re hosting a fiesta, grilling outdoors, or just need a quick weeknight meal with bold, fresh flavors.

Each dish bursts with authentic ingredients, seasonal produce, and a generous dose of sunshine.

27+ Irresistible Summer Mexican Recipes to Spice Up Your Sunny Days

With these 27+ summer Mexican recipes, you’ll never run out of ways to keep your meals exciting, flavorful, and seasonally inspired.

Whether you’re cooling off with a zesty shrimp ceviche, savoring grilled elote by the pool, or ending the night with a sweet and creamy mango paleta, these dishes will bring a taste of Mexico right to your kitchen—or your backyard.

So fire up the grill, stock up on limes and cilantro, and let these vibrant recipes be the soundtrack to your summer.

Grilled Elote Street Corn

Nothing says summer in Mexico quite like elote – corn on the cob, taken to the next level with creamy, spicy, and citrusy toppings.

Perfectly charred on the grill, this street food classic bursts with bold flavors and is ideal for backyard cookouts, picnics, or as a vibrant side dish at any summer gathering.

Ingredients:

• 4 ears of corn, husked
• ¼ cup mayonnaise
• ¼ cup Mexican crema or sour cream
• ½ cup crumbled cotija cheese
• 1 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 for 10-12 minutes, turning occasionally, until it’s charred and tender.
3. In a small bowl, mix the mayonnaise and crema.
4. Brush the hot corn with the mayo mixture until fully coated.
5. Sprinkle generously with cotija cheese, chili powder, and cilantro.
6. Serve with lime wedges on the side and a light sprinkle of salt.

There’s nothing quite like the combination of smoky charred corn and creamy, tangy toppings to transport you straight to a bustling Mexican street corner.

Grilled elote is a crowd-pleaser that adds a splash of color and a punch of flavor to any summertime feast.

Watermelon & Jicama Salad with Tajín

This refreshing salad is a sweet, tangy, and slightly spicy tribute to the bright flavors of Mexico.

Crisp jicama and juicy watermelon make a hydrating, crunchy combo that’s perfect for hot days, while a dusting of Tajín and a splash of lime give it that signature Mexican zing.

Ingredients:

• 2 cups watermelon, cubed
• 1 cup jicama, peeled and julienned
• 1 cucumber, thinly sliced
• ¼ cup fresh mint leaves
• Juice of 2 limes
• 1 tbsp Tajín seasoning
• Pinch of sea salt

Instructions:

1. In a large bowl, combine the watermelon, jicama, cucumber, and mint.
2. Drizzle with fresh lime juice.
3. Sprinkle Tajín and sea salt over the top.
4. Toss gently to combine and chill for 15–20 minutes before serving.

This salad is a vibrant mix of textures and temperatures – cool, juicy, and crisp with just enough kick to keep your taste buds dancing.

It’s light, energizing, and the perfect palate cleanser for warm-weather meals.

Tacos de Pescado (Baja Fish Tacos)

Baja fish tacos are a summer staple that bring a taste of the coast to your plate.

Crispy beer-battered fish nestled in a warm tortilla, topped with crunchy slaw and creamy sauce – it’s the kind of meal that makes you feel like you’re dining beachside with your toes in the sand.

Ingredients:
For the fish:

• 1 lb white fish fillets (like cod or tilapia)
• 1 cup all-purpose flour
• 1 tsp paprika
• ½ tsp cayenne pepper
• 1 tsp garlic powder
• ½ tsp salt
• 1 cup cold beer
• Vegetable oil for frying

For the toppings:

• 2 cups shredded cabbage
• ½ cup sour cream or crema
• 2 tbsp mayonnaise
• 1 tbsp lime juice
• 1 tsp hot sauce (optional)
• Corn tortillas
• Chopped cilantro, lime wedges for garnish

Instructions:

1. In a mixing bowl, whisk flour, paprika, cayenne, garlic powder, and salt. Slowly whisk in the beer until a smooth batter forms.
2. Heat oil in a pan over medium-high heat.
3. Dip fish pieces in batter and fry until golden and crispy, about 3-4 minutes per side. Drain on paper towels.
4. In another bowl, mix cabbage with sour cream, mayo, lime juice, and hot sauce.
5. Warm tortillas and fill with fish, slaw, and garnish with cilantro and lime juice.

Each bite of a Baja fish taco is a little vacation – crispy, creamy, tangy, and totally addictive.

Serve them up with a cold cerveza or a tangy margarita, and you’ve got yourself the perfect summer meal.

Ceviche de Camarón (Shrimp Ceviche)

Ceviche is a quintessential dish for hot summer days. This version with shrimp is tangy, refreshing, and packed with vibrant flavors from fresh seafood, citrus, and herbs.

It’s a Mexican coastal classic that’s ideal for a light appetizer or as a snack by the pool.

Ingredients:

• 1 lb raw shrimp, peeled, deveined, and chopped
• 1 cup freshly squeezed lime juice
• 1 medium red onion, finely chopped
• 2 medium tomatoes, diced
• 1 cucumber, peeled and diced
• 1/4 cup chopped cilantro
• 1-2 serrano peppers, finely chopped
• Salt and pepper to taste
• Tortilla chips for serving

Instructions:

1. Place the chopped shrimp in a bowl and pour lime juice over it, ensuring the shrimp is fully submerged. Cover and refrigerate for 2-3 hours, allowing the citrus to “cook” the shrimp.
2. After marinating, drain excess lime juice and mix the shrimp with red onion, tomatoes, cucumber, cilantro, and serrano peppers.
3. Season with salt and pepper to taste.
4. Serve chilled with tortilla chips or in individual cups as a refreshing snack.

Shrimp ceviche is incredibly light and flavorful, making it a perfect dish for warm weather.

The combination of fresh seafood, citrus, and crunchy veggies is irresistible, and it’s a guaranteed crowd-pleaser at any summer gathering.

Sopa Fría de Aguacate (Chilled Avocado Soup)

This cool, velvety soup is a true delight for summer days.

The richness of avocado combines with the bright flavor of lime and a touch of spice to create a creamy, refreshing dish that can be served as a starter or light main. It’s a creamy and smooth experience that offers both comfort and refreshment.

Ingredients:

• 2 ripe avocados
• 2 cups cold vegetable or chicken broth
• ½ cup plain yogurt or sour cream
• 1 small cucumber, peeled and chopped
• 1 tbsp fresh lime juice
• 1 small jalapeño, seeds removed
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a blender, combine the avocados, broth, yogurt, cucumber, lime juice, and jalapeño. Blend until smooth and creamy.
2. Taste and adjust seasoning with salt and pepper as needed.
3. Chill the soup in the refrigerator for at least 30 minutes.
4. Serve cold, garnished with cilantro.

This chilled avocado soup is smooth, cool, and full of flavor, making it a refreshing dish that’s both light and satisfying.

The mild heat from the jalapeño pairs beautifully with the richness of the avocado, creating a soup that’s perfect for summer.

Molletes (Mexican Open-Faced Sandwiches)

Molletes are a comforting, yet light, Mexican dish that combines toasted bolillo rolls with refried beans, cheese, and a variety of toppings.

It’s a perfect dish for a casual summer meal or snack, offering a savory combination of flavors in each bite. It’s simple but incredibly satisfying!

Ingredients:

• 4 bolillo rolls (Mexican bread rolls)
• 1 cup refried beans (can be black or pinto beans)
• 1 cup shredded cheese (such as Oaxaca or mozzarella)
• 1 medium tomato, diced
• ¼ cup chopped onion
• 1 tbsp chopped cilantro
• Salsa or hot sauce for drizzling

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the bolillo rolls in half lengthwise and place them on a baking sheet.
3. Spread a generous layer of refried beans on each half of the roll.
4. Top with shredded cheese and bake in the oven for 8-10 minutes, or until the cheese is melted and bubbly.
5. Remove from the oven and top with fresh tomato, onion, cilantro, and salsa or hot sauce.

Molletes are a hearty yet simple dish that brings the flavors of Mexico to your kitchen.

The combination of creamy beans, melted cheese, and fresh toppings makes for a satisfying treat that’s perfect for any summer day, whether as a snack or a quick lunch.

Tostadas de Tinga de Pollo (Shredded Chicken Tostadas)

Tostadas are a versatile and delicious Mexican dish that can be customized in countless ways. Tostadas de tinga, with their smoky and spicy shredded chicken topping, are a summer favorite.

These crispy tortillas loaded with savory chicken and fresh toppings are perfect for casual gatherings or light dinners.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 2 tbsp olive oil
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 2 tomatoes, blended into puree
• 1 chipotle pepper in adobo sauce, chopped
• 1 tsp cumin
• 1 tsp oregano
• Salt and pepper to taste
• 6-8 tostada shells
• Fresh lettuce, shredded
• Sour cream, for drizzling
• Sliced avocado, for garnish
• Fresh cilantro, for garnish

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the onion and garlic and sauté until softened.
2. Stir in the tomato puree, chipotle pepper, cumin, oregano, salt, and pepper. Let it cook for 5-7 minutes, allowing the sauce to thicken.
3. Add the shredded chicken to the skillet and mix it into the sauce. Cook for another 5 minutes, allowing the chicken to absorb the flavors.
4. To assemble, place a generous spoonful of the tinga chicken mixture on each tostada shell.
5. Top with shredded lettuce, a dollop of sour cream, slices of avocado, and cilantro. Serve immediately.

Tostadas de tinga are the perfect blend of smokiness, spice, and crunch.

The crispy tostada shell contrasts beautifully with the rich, flavorful chicken topping, and the fresh garnishes add a nice cooling effect. This dish is great for parties or a quick yet satisfying meal.

Ensalada de Nopales (Cactus Salad)

Nopales, the pads of the prickly pear cactus, are a staple of Mexican cuisine and offer a slightly tangy, crisp texture.

This nopal salad is light, fresh, and tangy, making it a perfect dish for the summer heat. It pairs beautifully with grilled meats or as a refreshing side for any outdoor meal.

Ingredients:

• 2-3 fresh nopales, cleaned and sliced into strips
• 1 medium tomato, diced
• ½ red onion, thinly sliced
• 1-2 jalapeños, finely chopped
• 1 tbsp fresh lime juice
• 2 tbsp olive oil
• ¼ cup chopped cilantro
• Salt and pepper to taste
• Crumbled queso fresco (optional)

Instructions:

1. Heat a nonstick skillet over medium heat and add the sliced nopales. Cook for 5-7 minutes, stirring occasionally, until the nopales have softened and released their juice.
2. Drain any excess liquid from the nopales and allow them to cool slightly.
3. In a large bowl, combine the nopales, tomato, onion, jalapeños, lime juice, olive oil, cilantro, salt, and pepper. Toss gently to mix.
4. If desired, sprinkle crumbled queso fresco over the salad before serving.

This nopal salad is refreshing, vibrant, and full of flavor. The combination of tender cactus, zesty lime, and the slight heat from the jalapeños makes for a light, satisfying dish.

It’s a healthy, tangy way to beat the summer heat and enjoy the unique flavors of Mexico.

Churros con Chocolate (Churros with Chocolate Sauce)

No summer celebration is complete without a sweet treat, and churros with chocolate sauce are the perfect indulgence.

These fried dough pastries, crispy on the outside and soft on the inside, are dusted with cinnamon sugar and served with a rich chocolate dipping sauce. Ideal for dessert or a special snack.

Ingredients:
For the churros:

• 1 cup water
• 2 tbsp butter
• 1 tbsp sugar
• 1 tsp vanilla extract
• 1 ¼ cups all-purpose flour
• ¼ tsp salt
• Vegetable oil for frying
• ½ cup sugar
• 1 tbsp cinnamon

For the chocolate sauce:

• 4 oz dark chocolate, chopped
• ½ cup heavy cream
• 1 tsp vanilla extract

Instructions:

1. In a medium saucepan, bring water, butter, sugar, and vanilla to a boil. Stir in flour and salt, and cook for about 2 minutes until the mixture forms a dough.
2. Remove from heat and let cool for 5 minutes. Beat in eggs one at a time until smooth.
3. Heat oil in a deep pan or fryer to 350°F (175°C). Transfer the dough to a piping bag fitted with a star tip.
4. Pipe 4-6 inch lengths of dough into the hot oil and fry until golden and crispy, about 3-4 minutes. Drain on paper towels.
5. In a small bowl, combine sugar and cinnamon. Roll the churros in the mixture while they are still warm.
6. For the chocolate sauce, heat cream in a saucepan until simmering. Pour over the chopped chocolate and whisk until smooth and glossy. Stir in vanilla extract.
7. Serve the churros with the warm chocolate dipping sauce.

Churros with chocolate sauce are the ultimate summer indulgence.

The combination of crispy dough with cinnamon sugar and the smooth, velvety chocolate sauce makes for a delicious dessert that’s hard to resist. Perfect for a family gathering or just a special treat for yourself!

Guacamole with Mango and Pomegranate

This tropical twist on the classic guacamole adds bursts of sweetness from fresh mango and pomegranate, making it a refreshing and vibrant dip perfect for any summer gathering.

The creamy avocado pairs wonderfully with the fruit’s natural sweetness, while lime and cilantro keep the flavors fresh and zesty.

Ingredients:

• 3 ripe avocados, mashed
• 1 ripe mango, peeled and diced
• ½ cup pomegranate seeds
• 1 small red onion, finely chopped
• 1 jalapeño, finely chopped (optional)
• 2 tbsp fresh lime juice
• ¼ cup chopped cilantro
• Salt and pepper to taste
• Tortilla chips or vegetable crudités for serving

Instructions:

1. In a bowl, mash the avocados to your desired consistency.
2. Add the diced mango, pomegranate seeds, onion, jalapeño (if using), lime juice, and cilantro.
3. Stir gently to combine, being careful not to mash the fruit too much.
4. Season with salt and pepper to taste, and chill in the refrigerator for 15 minutes before serving.
5. Serve with tortilla chips or fresh veggies for a light, healthy snack.

This guacamole is a delicious fusion of creamy and fruity flavors, making it a crowd-pleaser for outdoor barbecues or beachside picnics.

The tangy pop of pomegranate and the tropical sweetness of mango bring a refreshing balance to the classic guacamole, taking it to the next level.

Sopes de Carne Asada (Beef Sopes)

Sopes are a popular Mexican dish that consists of thick corn tortillas topped with various toppings.

In this version, the sopes are topped with tender and flavorful carne asada, adding a smoky, grilled beef flavor that’s perfect for summer. It’s a great dish to serve for a casual meal or party.

Ingredients:

• 1 lb flank steak or skirt steak
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 6 small sopes (thick corn tortillas)
• 1 cup refried beans
• ½ cup shredded lettuce
• ½ cup diced tomato
• ½ cup crumbled queso fresco
• Sour cream and salsa for garnish

Instructions:

1. Preheat the grill to medium-high heat.
2. Rub the steak with olive oil, garlic powder, cumin, chili powder, salt, and pepper.
3. Grill the steak for 4-6 minutes per side, depending on the thickness of the steak and your preferred level of doneness. Let it rest for 5 minutes before slicing thinly against the grain.
4. While the steak rests, warm the sopes in a skillet for 1-2 minutes per side until they are crisp and slightly golden.
5. Spread a thin layer of refried beans over each sope.
6. Top with sliced carne asada, shredded lettuce, diced tomato, and crumbled queso fresco.
7. Garnish with sour cream and salsa. Serve immediately.

Sopes de carne asada are packed with flavor and texture.

The grilled beef, creamy refried beans, fresh toppings, and crispy base combine for an irresistible dish. These savory treats are perfect for a relaxed summer dinner or as a fun appetizer at a barbecue.

Piña Colada Smoothie

A cool, refreshing piña colada smoothie brings the tropical flavors of coconut and pineapple into a creamy, healthful drink that’s perfect for beating the summer heat.

With no alcohol, this smoothie is a family-friendly way to enjoy the taste of a piña colada while staying hydrated.

Ingredients:

• 1 cup frozen pineapple chunks
• 1 banana
• ½ cup coconut milk (or any preferred milk)
• 1 tbsp honey or agave syrup (optional)
• 1 tsp vanilla extract
• Ice cubes (optional, for extra chill)
• Pineapple slices for garnish

Instructions:

1. In a blender, combine the frozen pineapple, banana, coconut milk, honey (if using), and vanilla extract.
2. Blend until smooth and creamy, adding ice cubes if you prefer a thicker, colder texture.
3. Taste and adjust sweetness with more honey if needed.
4. Pour into glasses and garnish with a slice of pineapple on the rim.

This piña colada smoothie is a creamy, tropical delight that’s perfect for lazy summer days or as a refreshing morning pick-me-up.

The sweetness of pineapple and the richness of coconut come together to create a refreshing drink that feels like a vacation in a glass.

Tamales de Elote (Sweet Corn Tamales)

Tamales are a beloved Mexican dish, and these sweet corn tamales are the perfect summer treat. Made with fresh corn, these tamales are naturally sweet, with a tender texture and a delicious hint of butter.

Served warm with a drizzle of honey or a dollop of cream, they’re perfect for a summer fiesta or as a sweet side dish.

Ingredients:

• 2 cups fresh corn kernels (or frozen, thawed)
• 1 cup masa harina
• ¼ cup sugar
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/2 cup unsalted butter, softened
• 1/2 cup milk
• ½ tsp salt
• 10-12 corn husks, soaked in warm water for 30 minutes
• Honey or sour cream for serving (optional)

Instructions:

1. In a food processor, blend the fresh corn kernels until smooth, but slightly chunky.
2. In a mixing bowl, combine the masa harina, sugar, baking powder, and salt. Add the corn mixture, butter, milk, and vanilla extract. Stir until the dough is smooth and moist, adding more milk if needed.
3. To assemble the tamales, spread about 2 tablespoons of the masa dough onto each soaked corn husk, leaving space at the top and bottom. Fold the sides in and then fold the bottom up to close the tamale.
4. Steam the tamales in a large steamer for about 45-60 minutes or until the masa easily separates from the husk.
5. Serve warm with a drizzle of honey or a spoonful of sour cream.

Sweet corn tamales are a delightful dessert or snack, rich with the flavors of summer corn.

The delicate sweetness of the corn masa combined with the richness of butter and vanilla makes for a comforting treat, perfect for sharing with family and friends.

Tacos de Carnitas (Slow-Cooked Pork Tacos)

Carnitas are slow-cooked pork, typically cooked in its own fat until tender and juicy, and then shredded for tacos.

The crispy edges add a delightful texture to the tacos, while the savory flavors make each bite a true comfort. Perfect for summer cookouts, carnitas are always a crowd favorite.

Ingredients:

• 3 lbs pork shoulder, trimmed and cut into chunks
• 1 onion, quartered
• 4 cloves garlic, crushed
• 2 bay leaves
• 1 tbsp cumin
• 1 tsp oregano
• 1 tsp chili powder
• 1 tbsp salt
• 1-2 cups chicken broth
• 12 small corn tortillas
• Fresh cilantro, chopped
• Diced onion, for garnish
• Lime wedges for serving

Instructions:

1. In a slow cooker, place the pork shoulder, onion, garlic, bay leaves, cumin, oregano, chili powder, and salt. Add enough chicken broth to cover the pork.
2. Cover and cook on low for 8-10 hours or until the pork is tender and easily shreds.
3. Once cooked, remove the pork from the slow cooker and shred it with two forks. Discard the bay leaves and any excess fat.
4. Heat the shredded pork in a large skillet over medium-high heat to crisp up the edges.
5. Warm the tortillas in a dry skillet or microwave.
6. To assemble the tacos, place a generous amount of carnitas on each tortilla. Top with fresh cilantro, diced onion, and a squeeze of lime juice.
7. Serve immediately.

Tacos de carnitas are a flavorful, hearty, and satisfying dish.

The tender, juicy pork paired with crispy edges and fresh garnishes creates the perfect taco experience, and it’s a guaranteed hit for any summer gathering or taco night.

Arroz con Leche (Mexican Rice Pudding)

Arroz con leche is a creamy, comforting dessert that’s both indulgent and refreshing. Made with rice, milk, cinnamon, and a touch of vanilla, this traditional Mexican dessert is a sweet, satisfying end to any meal.

It can be enjoyed warm or chilled, making it an adaptable treat for hot summer days.

Ingredients:

• 1 cup short-grain rice
• 4 cups whole milk
• 1 cinnamon stick
• ½ cup sugar
• 1 tsp vanilla extract
• ¼ tsp ground cinnamon for garnish
• Raisins (optional)

Instructions:

1. Rinse the rice under cold water to remove excess starch.
2. In a large saucepan, combine the rice, whole milk, and cinnamon stick. Bring to a boil over medium-high heat.
3. Reduce the heat to low and simmer, stirring occasionally, for about 20 minutes or until the rice is tender and most of the liquid is absorbed.
4. Stir in the sugar and vanilla extract and cook for an additional 5-10 minutes, until the pudding thickens.
5. Remove from heat and discard the cinnamon stick.
6. Serve warm or chilled, topped with a sprinkle of ground cinnamon and raisins if desired.

Arroz con leche is a comforting and creamy dessert that embodies the essence of Mexican home-cooking.

It’s rich, lightly sweetened, and spiced with cinnamon, making it the perfect treat for cooling off after a hot summer day or sharing with loved ones.

Tacos al Pastor (Marinated Pork Tacos)

Tacos al pastor are a popular Mexican street food made with marinated pork cooked on a vertical spit.

The pork is marinated in a blend of spices, chilies, and pineapple, giving it a distinctive sweet and savory flavor. These tacos are perfect for a summer barbecue or a casual gathering with friends.

Ingredients:

• 2 lbs pork shoulder, thinly sliced
• 2 dried guajillo chilies, seeds removed
• 1 dried ancho chili, seeds removed
• 1 chipotle pepper in adobo sauce
• 3 cloves garlic
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp paprika
• 2 tbsp vinegar
• 1/2 cup pineapple juice
• 1/4 cup orange juice
• 1 tbsp achiote paste (optional for color)
• Salt and pepper to taste
• 12 small corn tortillas
• Fresh pineapple, diced
• Chopped cilantro and onion for garnish
• Lime wedges for serving

Instructions:

1. In a small saucepan, bring water to a boil. Add the guajillo and ancho chilies and simmer for about 5 minutes, until softened.
2. Drain the chilies and place them in a blender along with the chipotle pepper, garlic, cumin, oregano, paprika, vinegar, pineapple juice, orange juice, achiote paste, and salt. Blend until smooth.
3. Marinate the pork slices in the chili mixture for at least 3 hours, preferably overnight.
4. Preheat a grill or skillet over medium-high heat. Grill the pork in batches until charred and cooked through, about 4-5 minutes per side.
5. Warm the tortillas on a grill or skillet.
6. To assemble, place slices of pork on each tortilla and top with diced pineapple, cilantro, onion, and a squeeze of lime.

Tacos al pastor are an explosion of flavors, with the perfect combination of smoky, spicy, and sweet notes from the marinated pork and pineapple.

These tacos are a must-have at any summer gathering, and they’re sure to impress your guests with their bold, delicious taste.

Sopa de Lima (Lime Soup)

Sopa de lima is a flavorful and refreshing Mexican soup from the Yucatán region, known for its tangy lime base and vibrant flavors.

With chicken, crispy tortilla strips, and a hint of citrus, this soup is perfect for summer evenings when you want something light but full of flavor. It’s the perfect balance of sour, savory, and spice.

Ingredients:

• 4 cups chicken broth
• 2 chicken breasts, cooked and shredded
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 bell pepper, sliced
• 2 tomatoes, diced
• 2 limes (zest and juice)
• 1 tsp cumin
• 1 tsp oregano
• 2 tbsp vegetable oil
• 8-10 corn tortillas, cut into strips
• 1-2 jalapeños, sliced (optional)
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, bell pepper, and tomatoes and sauté for about 5 minutes until softened.
2. Add the chicken broth, shredded chicken, cumin, oregano, and salt and pepper. Bring to a boil, then reduce the heat and simmer for 10-15 minutes to allow the flavors to meld.
3. While the soup is simmering, fry the tortilla strips in a hot skillet with a bit of oil until golden and crispy. Drain on paper towels.
4. Stir in the lime juice and zest, and taste to adjust seasoning if necessary.
5. To serve, place a handful of crispy tortilla strips in each bowl and ladle the soup over the top. Garnish with fresh cilantro and sliced jalapeños for an extra kick.

Sopa de lima is light yet incredibly flavorful, with the tang of lime and the savory goodness of shredded chicken and crispy tortillas.

It’s a perfect dish for a summer dinner, providing a comforting yet refreshing option for those warm evenings.

Papas con Chorizo (Potatoes with Chorizo)

Papas con chorizo is a flavorful and hearty Mexican dish made by combining crispy potatoes with spicy, savory chorizo sausage.

This dish is simple yet delicious and works as a side dish or a main, particularly when paired with warm tortillas or served with eggs. It’s perfect for a summer brunch or dinner.

Ingredients:

• 4 large potatoes, peeled and diced
• 1 lb chorizo sausage (either pork or beef)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp cumin
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish
• Warm tortillas for serving (optional)

Instructions:

1. Boil the diced potatoes in salted water for 10-12 minutes until tender but not mushy. Drain and set aside.
2. In a large skillet, cook the chorizo over medium heat, breaking it up with a spoon, until it’s fully cooked and crispy. Remove the chorizo from the skillet and set aside.
3. In the same skillet, sauté the onion and garlic until soft and fragrant, about 3-4 minutes.
4. Add the boiled potatoes to the skillet and cook until they are golden and crispy, about 10-15 minutes, stirring occasionally.
5. Stir in the cooked chorizo, cumin, salt, and pepper. Cook for another 3-4 minutes to combine the flavors.
6. Garnish with fresh cilantro and serve with warm tortillas, or as a side dish with eggs.

Papas con chorizo is a comforting, flavorful dish with the perfect combination of crispy potatoes and spicy sausage. It’s a great choice for breakfast or brunch but can also serve as a delicious side dish at any summer meal.

The smoky, savory chorizo flavor pairs perfectly with the potatoes, making this dish a crowd-pleaser.

Ceviche de Camarón (Shrimp Ceviche)

Ceviche de camarón is a refreshing and vibrant dish perfect for hot summer days.

Made with fresh shrimp marinated in lime juice, this dish is packed with zesty flavors from tomatoes, cilantro, and a touch of heat from jalapeños. It’s a great appetizer or light meal that’s perfect for gatherings by the pool or beachside.

Ingredients:

• 1 lb fresh shrimp, peeled, deveined, and chopped into small pieces
• 1 cup fresh lime juice
• 1 medium onion, finely chopped
• 2 tomatoes, diced
• 1 cucumber, peeled and diced
• 1-2 jalapeños, finely chopped
• ¼ cup chopped cilantro
• 1 tbsp olive oil
• Salt and pepper to taste
• Tortilla chips or tostadas for serving

Instructions:

1. Place the chopped shrimp in a bowl and pour the lime juice over them. Mix well and let it sit for about 30-45 minutes, stirring occasionally. The lime juice will “cook” the shrimp, turning them opaque.
2. Once the shrimp are fully cooked, drain excess lime juice, leaving just a bit to keep the shrimp moist.
3. Add the onion, tomatoes, cucumber, jalapeños, cilantro, and olive oil. Stir gently to combine.
4. Season with salt and pepper to taste, and chill in the refrigerator for 15-20 minutes before serving.
5. Serve with tortilla chips or tostadas for a crunchy contrast.

Ceviche de camarón is the ultimate summer dish, bursting with freshness and flavor.

The shrimp’s delicate sweetness is balanced perfectly by the tang of lime and the bite of fresh veggies, making this a light yet satisfying dish to enjoy on a hot day.

Enchiladas Verdes (Green Enchiladas)

Enchiladas verdes are a classic Mexican comfort food, featuring soft corn tortillas filled with chicken, covered in a tangy green salsa, and topped with cheese.

The green sauce made from tomatillos adds a bright, zesty flavor that perfectly complements the richness of the chicken. This dish is simple yet full of flavor, making it a perfect summer dinner.

Ingredients:

• 12 corn tortillas
• 2 cups cooked and shredded chicken
• 1 ½ cups green tomatillo salsa (store-bought or homemade)
• 1/2 cup sour cream
• 1 cup shredded cheese (such as Oaxaca or Monterey Jack)
• 1 small onion, chopped
• Fresh cilantro, chopped for garnish
• 1 tbsp vegetable oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the tomatillo salsa in a saucepan over medium heat until it simmers.
3. Lightly fry the tortillas in a skillet with a little oil until soft and pliable.
4. Dip each tortilla into the warm salsa to coat it, then stuff it with a few spoonfuls of shredded chicken and roll it up.
5. Place the rolled enchiladas in a baking dish, seam-side down.
6. Pour the remaining salsa over the enchiladas and top with shredded cheese.
7. Bake in the oven for 15-20 minutes, until the cheese is melted and bubbly.
8. Garnish with chopped onions, fresh cilantro, and a dollop of sour cream before serving.

Enchiladas verdes are a great balance of flavors—creamy, cheesy, and tangy, with the smoky richness of the tomatillo sauce.

They are filling yet light enough for a summer evening, making them perfect for a cozy dinner with family or friends.

Mexican Street Corn (Elote)

Elote, or Mexican street corn, is a beloved street food that’s smoky, spicy, and creamy all at once.

Grilled corn on the cob is slathered with mayonnaise, cotija cheese, chili powder, and a squeeze of lime for a burst of flavor in every bite. This dish is perfect for summer barbecues, picnics, or as a fun side dish to any meal.

Ingredients:

• 4 ears of corn, husked
• ¼ cup mayonnaise
• ¼ cup sour cream
• 1 cup cotija cheese, crumbled
• 1 tsp chili powder
• 1 lime, cut into wedges
• Salt to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Grill the corn on the cob for about 8-10 minutes, turning occasionally until the kernels are charred and tender.
3. While the corn is grilling, mix the mayonnaise and sour cream together in a bowl.
4. Once the corn is cooked, brush each ear generously with the mayonnaise and sour cream mixture.
5. Sprinkle the crumbled cotija cheese over the corn, then dust with chili powder and salt.
6. Serve with lime wedges for squeezing over the top.

Mexican street corn (elote) is a deliciously messy, flavorful treat that’s hard to beat on a warm summer day.

The combination of smoky, charred corn, creamy dressing, salty cotija cheese, and tangy lime makes each bite irresistibly delicious. It’s perfect for a backyard BBQ or as a side dish to any summer meal.

Chiles Rellenos (Stuffed Poblano Peppers)

Chiles rellenos are a traditional Mexican dish where large poblano peppers are stuffed with cheese, meat, or beans, then battered and fried to perfection.

The smoky flavor of the charred peppers, combined with the creamy filling, creates a savory, satisfying dish. These peppers are often served with a tomato-based sauce, making them a great main course for any summer meal.

Ingredients:

• 4 large poblano peppers
• 1 cup shredded cheese (such as Oaxaca, mozzarella, or Monterey Jack)
• 1 tbsp olive oil
• 1/2 lb ground beef or chicken (optional)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup tomato sauce
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 cup flour (for batter)
• 2 large eggs, separated
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Char the poblano peppers on a grill or directly over an open flame until the skins are blackened and blistered. Place the peppers in a sealed plastic bag or covered bowl to steam for 10 minutes.
3. Peel the skins off the peppers, remove the seeds, and set them aside.
4. In a skillet, heat olive oil over medium heat and cook the ground beef or chicken until browned. Add the chopped onion and garlic and cook until softened. Stir in the tomato sauce, cumin, chili powder, salt, and pepper. Let the mixture simmer for 5 minutes.
5. Stuff the poblano peppers with the cheese mixture (or the beef mixture if using).
6. For the batter, beat the egg whites until stiff peaks form. In another bowl, beat the egg yolks with a pinch of salt and flour. Gently fold the egg whites into the yolk mixture.
7. Heat oil in a large skillet over medium heat. Dip the stuffed peppers in the batter, coating them evenly, and fry until golden brown on all sides, about 5-7 minutes.
8. Serve with tomato sauce or a drizzle of sour cream.

Chiles rellenos are an indulgent, flavorful dish that perfectly balances the heat of the roasted poblano with the rich, melty cheese and savory filling.

They are filling yet refreshing, making them a great main course for any summer gathering or dinner.

Tostadas de Atún (Tuna Tostadas)

Tostadas de atún are light, flavorful, and incredibly easy to prepare, making them an excellent option for a summer lunch or dinner.

With a crispy base of fried corn tortillas topped with fresh tuna, avocado, and tangy salsa, these tostadas are both refreshing and satisfying. This dish highlights the vibrant flavors of the sea and the boldness of Mexican ingredients.

Ingredients:

• 4 small corn tortillas
• 1 lb fresh tuna, cubed
• 1 avocado, sliced
• 2 tbsp olive oil
• 1/2 small red onion, finely diced
• 1 small cucumber, diced
• 2 tbsp fresh lime juice
• 1 tbsp soy sauce
• 1 tbsp hot sauce (optional)
• 1 tbsp chopped cilantro
• Salt and pepper to taste

Instructions:

1. Heat oil in a skillet over medium-high heat. Fry the corn tortillas until crispy and golden. Drain on paper towels to remove excess oil.
2. In a bowl, combine the cubed tuna, red onion, cucumber, lime juice, soy sauce, hot sauce (if using), and cilantro. Season with salt and pepper to taste.
3. Assemble the tostadas by placing a few slices of avocado on each fried tortilla, then topping with the tuna mixture.
4. Garnish with additional cilantro and a squeeze of lime.

Tostadas de atún are a delightful combination of crispy, creamy, and zesty flavors.

The freshness of the tuna paired with the creamy avocado and the crunch of the tostada makes this dish both satisfying and refreshing, ideal for a summer meal or appetizer.

Mole Poblano (Poblano Mole)

Mole poblano is one of Mexico’s most iconic and beloved dishes, known for its rich, deep flavor and complex blend of ingredients.

The sauce, made with chilies, chocolate, nuts, and spices, is simmered to create a fragrant and savory-sweet dish that pairs wonderfully with chicken or turkey. Though it requires a bit of time to prepare, mole poblano is a special dish that’s perfect for a summer celebration or a family feast.

Ingredients:

• 2 dried ancho chilies
• 2 dried pasilla chilies
• 2 dried mulato chilies
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1/2 cup peanuts
• 1/4 cup almonds
• 1/4 cup pumpkin seeds
• 2 tbsp sesame seeds
• 1/4 tsp cinnamon
• 1/4 tsp cloves
• 1 tsp cumin
• 1 tbsp vegetable oil
• 1 tbsp tomato paste
• 1/4 cup unsweetened cocoa powder
• 1/2 cup chicken broth (or vegetable broth)
• 2 tbsp sugar
• 1 tbsp vinegar
• Salt to taste
• 1 whole chicken, roasted and cut into pieces

Instructions:

1. Toast the dried chilies on a skillet over medium heat for 2-3 minutes until fragrant, then remove the seeds and stems.
2. Place the chilies in a bowl, cover with hot water, and let them soak for about 15 minutes.
3. In a separate pan, toast the peanuts, almonds, pumpkin seeds, and sesame seeds until golden and fragrant.
4. In a large pot, heat the oil and sauté the onion and garlic until softened. Add the soaked chilies, toasted nuts, seeds, and spices. Stir in the tomato paste, cocoa powder, chicken broth, sugar, and vinegar.
5. Simmer the mixture for 20-30 minutes, stirring occasionally. Once the sauce thickens, blend everything together until smooth.
6. Season with salt to taste and simmer for another 10 minutes.
7. To serve, pour the mole over the roasted chicken and garnish with sesame seeds and fresh cilantro.

Mole poblano is a rich and flavorful dish that showcases the depth and complexity of Mexican cuisine.

The balance of chilies, chocolate, and spices creates a sauce that’s both savory and sweet, making it a perfect centerpiece for any summer celebration.