Mexican cuisine is adored across the world for its delicious diversity – but what many dishes do have in common is a winning combination of fresh, zesty ingredients with deep, rich flavours. From much-loved classics like tacos, fajitas and quesadillas to some tasty regional specialities (not forgetting a few Tex-Mex staples), these are our favourite Mexican-inspired recipes to try at home.
Click or scroll through our gallery to discover 46 Mexican recipes everyone will love – counting down to the most delicious of all.
Guacamole is a seemingly simple creation that's easy to get wrong. The key is to use perfectly ripe avocados, and to add a decent squeeze of lime juice to cut through the creaminess. This recipe adds half of the lime juice to chopped onions, which are then combined with the other ingredients (this will take the edge off the acidity and let the natural flavours sing). If you're not planning on scooping up the whole lot in one sitting, reserve the avocado stones and add them to the finished guacamole – it'll help to prevent your dip from turning brown.
A combination of chilli powder, cumin, garlic salt and olive oil makes these Mexican-inspired potato wedges incredibly tasty. Make a meal of it and serve your wedges with a fried egg, avocado, salsa and corn on the cob – perfect for brunch (or any time of day, really). You could also serve them with a creamy dip made with sour cream or yogurt, with a little paprika stirred through.
Fajitas are a favourite in Tex-Mex or Tejano cuisine, and this recipe – made with chicken and lots of crunchy peppers – is perfect for an easy, crowd-pleasing supper. Halve the quantity of red and green chillies in the recipe for a less spicy version, and avoid adding the seeds (unless you want it really hot). A dollop of sour cream and some avocado slices will also help temper the heat.
Easily transportable, these tightly packed breakfast burritos are a fantastic option for busy mornings. In fact, to save even more time, you can prep them, freeze them and reheat them when you need them most. Stuffed with chorizo, eggs, sweetcorn and avocado, these handheld tortilla treats will give you everything you need to set you up for the day. Want a veggie version? Simply replace the meat with beans.
Hot chocolate has been prepared for millennia in the Oaxaca region of Mexico. Traditionally it's made by mixing Mexican chocolate – made with coarsely ground cacao, granulated sugar and cinnamon – with hot milk or water, and it often includes nuts, spices and even chilli peppers for a subtle kick. This authentic recipe includes a method of making hot chocolate involving roasting and crushing cacao beans, as well as a modern alternative.
Jackfruit has long been grown and eaten in tropical and subtropical regions, including India, East Africa and parts of the Caribbean, and it's becoming increasingly popular elsewhere as a meat substitute. Its meaty texture, similar to pulled pork or tender brisket, works wonderfully in these tacos – and happily, you can buy it ready-prepared in a tin. In this recipe, it's shredded and fried with chipotle chilli, tomato, onion and spices, then served with sweetcorn salsa.
Made with a beer batter, these Baja-inspired fish tacos are seriously light and crunchy. Keep the first batch of fried fish warm in the oven while you’re cooking the second. And make sure you have your toppings – creamy chipotle sauce, chopped red onion, shredded cabbage and shredded lettuce – ready to go in bowls, so everyone can assemble their own.
Paletas – fruit juice ice lollies – are a popular treat on hot days in Mexico. This recipe for hibiscus paletas is inspired by agua fresca de Jamaica, a type of iced tea made from the sweet and tangy flower. It needs a couple of specialist ingredients, but they’re easy to source online (or even in some supermarkets). You could also make things a little easier by buying ready-made hibiscus syrup.
Looking to put a punnet of strawberries to good use? Why not make this tasty salsa, which mixes the sweet berries with creamy avocado? Lime juice and jalapeños add spicy and sour notes, creating a complex-tasting salsa that’s easy to make. It's the perfect side for barbecued or grilled prawns, cooked until just pink and piled into a soft, warm tortilla.
Get the recipe for prawn tacos with strawberry and avocado salsa here
These vegan burritos are made with plantain – large, savoury cooking fruits from the same family as bananas. They taste amazing when fried, becoming caramelised and crisp around the edges. For this recipe, perfect for breakfast or a snack, they’re paired with spicy tofu and homemade pico de gallo (a simple tomato, red onion and coriander salsa).
Enriched with dark chocolate, smoked paprika and cinnamon, this sensational bean chilli is best cooked slow and low for a moreish and deeply spiced flavour. Stuffed inside crisp tortillas with a zingy pineapple salsa and sour cream on the side, it would make a fantastic feast for vegetarians (but it'd also be delicious with added chorizo).
Tequila works wonderfully as a cooking ingredient, and especially as a marinade for fish – as this recipe perfectly demonstrates. This luxurious sea bass dish, inspired by the classic Margarita cocktail, is made with Cointreau (orange liqueur), white or gold tequila and fresh lime.
There are various theories as to how chilli con carne came to be, but the most popular is that it was introduced to the US by 'chilli queens' who sold it in San Antonio, Texas in the early 19th century. Whatever the truth, it's an incredibly versatile dish – and the perfect match for many things, from rice and quinoa to jacket potatoes and tortilla chips. We suggest cooking a big batch and storing it in the freezer, so you have speedy meals on standby for the rest of the month.
The great thing about quesadillas is that you can chop and change the filling depending on what you have to hand. Oh, and they're incredibly quick and easy to throw together, too. This recipe uses cooked turkey – though leftover roast chicken would also be good – plus guacamole, apple, chopped cherry tomatoes and sweetcorn. The flavour combination works surprisingly well.
This vegan twist on fish tacos uses oyster mushrooms, whose meaty texture works especially well with the batter (which is made with beer to keep it light and crispy). As you may have guessed from the name, Cajun-style spices are also in the mix, making these tasty tortillas the perfect marriage of Mexican and Louisiana cuisines.
Fancy churros without the faff of deep frying? Well, great news: that’s exactly what these waffle churro dippers are for! Simply create and slice the waffles, then roll them in cinnamon sugar. When dipped in chocolate sauce, nobody will notice the difference.
Chocolate is added to a whole range of savoury Mexican dishes, lending a richness that works well with chilli and other spices. In this sauce-laden chicken drumstick recipe, made with tomatoes, garlic and serrano chilli, it helps to create a wonderfully deep flavour. Serve it up with rice and salad, and squeeze over a dash of lemon juice before digging in.
Get the recipe for chocolate and chilli chicken drumsticks here
Quesadillas are originally from Central and Northern Mexico – and they couldn't be simpler to make. They consist of two tortillas filled with vegetables and/or meat and melted cheese. This recipe features smoky cooked butter beans and meaty mushrooms, plus mozzarella and Cheddar.
This vegan take on chilli con carne makes clever use of store cupboard staples like black beans, kidney beans, passata, tomato purée, garlic, jalapeños and chilli flakes. Not only that, but it only takes 10 minutes to put together. Double up the quantities and stash the extra portions in the freezer – this is a great standby for easy suppers (just add brown rice, spoon it over jacket potatoes, or dollop it on nachos).
Sweet and spicy come together in these chicken fajitas, which combine smoky chipotle and fiery jalapeños with zingy pineapple and creamy, zesty guacamole. It’s worth starting this recipe the day before, giving you time to marinate your chicken overnight for better flavour. Roasting the peppers and spring onions will bump up the flavour even more.
Get the recipe for chicken fajitas with pineapple salsa here
This is the perfect build-your-own dinner. Burritos originated in northern Mexico, and they're now ubiquitous across the US and beyond. Lay out a selection of chicken, homemade salsa, guacamole, black beans, quinoa (or rice) and salad – that way, everyone can add as little or as much as they like.
These little tostadas are wonderfully light, making them perfect for serving at parties, or as a starter. A combination of diced avocado, courgette, lime, chilli, basil and maple syrup makes the sweet and fragrant topping. Our recipe also shows you how to make a Paloma cocktail, traditionally made with tequila and grapefruit, but here made with gin. You could also skip the spirit entirely for a non-alcoholic version.
Although it's better known as a Peruvian dish (and some believe it originated in Ecuador), ceviche is popular throughout the coastal regions of Mexico. The acid in lemon or lime juice is used to 'cook' the fish. This recipe features delicate sea bass, avocado, crunchy radish, lemon juice and olive oil – you can eat it as it is, or pile it onto a tostada.
Loaded with fried potato cubes, chopped vegan sausage, mushrooms, cherry tomatoes and avocado, there are so many flavours and textures to enjoy in this dish. It's served with pickled red onions, which are easy to make (and ready by the time you've prepared everything else). Make extra onions and store them, still submerged in vinegar, in an airtight container in the fridge – they'll add a wonderful zing to a whole host of dishes.
Nachos were invented in 1940s Mexico by restaurateur Ignacio ‘Nacho’ Anaya, who served crisp tortilla chips with cheese and jalapeños to a group of US women whose soldier husbands were stationed nearby. They’re now the ultimate snack, and this recipe – with smoked tofu, Cajun spices, guacamole and, of course, cheese – makes them even more delicious.
The ultimate easy dinner (or lunch), these chorizo burritos pack a seriously flavoursome punch. There are a few different elements going on here – the burritos themselves, plus a zingy salsa and a dollop of cooling sour cream – and everything comes together to create a satisfying meal the whole family will love. Fry each burrito for a minute on each side for the perfect crispy finish.
A spicy, Bloody Mary–inspired tomato sauce works wonderfully with tender, sweet prawns. The accompanying celeriac slaw provides some much-needed crunch, plus lots of acidity (all thanks to the lime dressing). You might also want to add a little mayo or sour cream to each taco, or just lay out a selection of condiments so people can build their own.
This delightfully saucy chicken dish – which isn't quite a soup – is perfect for dipping tortilla chips into. Jalapeños give it a mild heat, cooled by the creaminess of both yogurt and almonds, while the juice of an orange gives it a citrussy zing. Be sure to use chicken thighs here, as they’ll really deliver on flavour (and they'll develop a deliciously crispy skin, too).
This delicious (and wonderfully simple) treat of a recipe brings together two Mexican favourites: fajitas and Margaritas. The chicken is infused with the flavours of a classic Margarita thanks to a marinade of tequila, triple sec and lime, bringing a real freshness to the dish.
Like ceviche? You'll love aguachile, a Mexican dish that sees fresh seafood tossed in chilli-spiked lime juice and served immediately. We love this punchy version, made with scallops, chilli, lime, cucumber and tequila.
This is a simpler take on the classic Mexican breakfast, where fried eggs are usually served on corn tortillas and drowned in a chilli-laced red sauce. Our recipe uses cooked tomatoes and refried beans, resulting in a breakfast dish that's hearty enough to eat for supper. Crumbled feta, sliced avocado and hot sauce bring a wonderful balance of flavours and textures to the plate, so don't leave them out.
This Mexican-inspired black bean soup recipe gets its distinct flavour from chipotle paste, loved for its smokiness and thick texture – so be sure not to swap this out. Before you purée the ingredients, reserve half to mash with a fork (this will help to keep the texture nice and chunky). A bowl of this wonderfully smoky and subtly spicy soup would make a wonderful midweek supper, and you could freeze some for future meals, too.
Elote, or street corn, is ubiquitous in Mexico, where its history stretches back centuries. The zingy, spicy snack consists of a corn cob that's charred on the grill, then slathered in a mixture of butter, cheese, mayonnaise, lime, chilli and coriander. Topped with a cheesy, chilli-infused sauce, our tasty barbecued corn on the cob recipe takes inspiration from the traditional Mexican street food.
Get the recipe for Mexican-style barbecued corn on the cob here
Nachos topped with melted cheese, jalapeños and guacamole are undeniably delicious – but adding juicy shredded steak takes them to a whole new level. Inspired by the Mexican dish carne asada, this recipe sees silverside beef marinated in paprika, cumin and chilli before being slow cooked in ale for four to five hours, making it beautifully tender. The easy dish is also a great way to use up leftover roast beef or steak.
The key to succulent, aromatic pulled pork is to marinate the meat overnight in the fridge before slow cooking it in white wine and chicken stock. Once shredded, the pork is dressed in a sticky, spicy sauce. Chopped red onion, lime and fresh coriander cut through its richness and add a wonderful crunch. You could also make a vegan version by using tinned jackfruit in place of pork.
Hailing from the Puebla region, and sometimes also made with chicken or pork, this duck dish offers an authentic taste of Central Mexico. It’s easier to recreate at home than you might think, although there are a couple of things to remember. Firstly, you'll want the duck to remain pink in the middle – so watch it carefully to ensure it doesn't overcook. Secondly, remember to leave it to rest; that way, it'll turn out perfectly tender.
Tostadas are a Latin American dish that has fried or toasted tortillas as its base – and the crispiness works beautifully with sashimi-grade fish for a Japanese twist. This recipe uses soy sauce and orange juice–marinated tuna, chipotle mayo, and a garnish of sliced avocado and fried leeks. To make your own (very basic) tostadas, simply cut circles from a tortilla and toast them.
What we love about enchiladas is that they don’t require last-minute attention. Once they’re rolled up and in the oven, you can relax. These ones are filled with a rich beef chilli and topped with chipotle and grated Cheddar, but you could also use chicken, turkey or soya mince. You could use the sauce as a base for chilli con carne or as a jacket potato topping, too.
Traditionally eaten for breakfast, but equally good at any time of day, chilaquiles is a dish of fried tortilla chips cooked in red or green salsa. While you can make it all from scratch, this recipe makes things much easier for early mornings, using store-bought sauce and tortilla chips. When the chips come out of the oven, top them with slices of avocado. You can even add a fried egg, if you like.
The meat from confit duck legs just falls apart – making it the perfect taco filling. It sounds fancy (and rather tricky), but you can buy the duck ready-prepared for an easier supper. Use shop-bought tortillas, and all you'll have to do is reheat the meat, whip up a quick chilli and lime yogurt, and make a sweetcorn salsa to pile on top.
Barbacoa is a Mexican style of slow cooking seasoned meat until it's wonderfully smoky and tender – and the meat is often shredded and served in tacos. It takes eight hours in the oven or slow cooker, and it's worth the wait. We serve ours with chopped red onion, coriander, fresh green chilli and a squeeze of lime.
A guaranteed crowd-pleaser, spicy slow-cooked beef chilli is a great dish to feed a large family. This recipe requires braising steak, beef stock, kidney beans and smoky chipotle paste. When your chilli is ready, serve it with homemade guacamole, sour cream, tortilla chips and rice.
Since these birria tacos cut a corner by using leftover barbecued beef (instead of employing the usual low and slow braise), you’ve got extra time to try your hand at making your own corn tortillas. All you'll need is masa harina – a type of corn flour – and the process of making and rolling out the dough will be a breeze. The beef birria might involve a shortcut or two, but the dish still packs plenty of flavour.
Take roast chicken to dizzy new heights of deliciousness with this recipe, inspired by the chicken sold at market stalls in Mexico City. This dish is pretty easy to make, with less than 30 minutes of preparation time. You make the ancho rub from scratch using dried chillies and spices (including cinnamon and fennel seeds), then make it into a paste to massage into the chicken as a marinade. Make extra spice mix – it’s equally wonderful with fish or roasted vegetables, or even sprinkled on fruit or popcorn.
These satisfyingly sticky and tender pork ribs are inspired by cochinita pibil: marinated, slow-roasted pork from Mexico’s Yucatán region. The recipe involves several processes and requires a bit of time and patience, but the result is beautiful – and perfect for a special occasion. Dish your ribs up straight from the oven or cook them on the barbecue, ensuring the meat is fully cooked through before serving.
There's no end to the combination of fillings that you can stuff into a soft tortilla, but tacos al pastor – tacos filled with marinated and grilled pork – are famously good, and a speciality in Mexico City. In this recipe, the aromatic and punchy meat is served with chopped pineapple and a jalapeño, garlic, avocado and onion salsa.
Get the recipe for tacos al pastor here
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Last updated by Laura Ellis.