100 Mexican Recipes

Tacos, burritos, enchiladas y mas!

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Healthy Mexican Recipes

Photo: Johnny Autry

View Recipe: Vegetable and Rice Burritos with Quesadilla Cheese

When a culinary trip south of the border is what you crave, look no further than our fiesta-worthy recipes. From authentic fare to Mexican-inspired dishes, signature flavor profiles abound. See our complete collection of Healthy Mexican Foods.

We'll start off with Vegetable and Rice Burritos with Quesadilla Cheese.

Most grocery stores have a refrigerated section of Mexican cheeses; look for quesadilla cheese there. Use the more commonly found crumbly queso fresco if quesadilla cheese is not available, or opt for melty Monterey Jack. Warming tortillas prior to adding your filling will help keep the tortillas from tearing or cracking during the rolling process—a must-do step for perfect burritos.

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Steak Tacos

Photo: Jennifer Causey

View Recipe: Steak Tacos

In Latin cuisine, a little bit of blistering on tortillas, peppers, onions, and garlic adds pleasant smoke and incredible complexity to a dish. The marinade for our Steak Tacos depends on this for bold taste that can stand up to the Toasted Chile Salsa.

If you're ready for a real game changer, make your own homemade tortillas instead of buying the bagged kind. If you're in a pinch, the La Tortilla Factory corn tortillas are the next best thing to homemade.

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Mushroom and Charred Corn Tacos with Guacamole

Photo: Jennifer Causey

View Recipe: Mushroom and Charred Corn Tacos with Guacamole

This quick taco filling is perfect for weeknight dinners, Poblano chiles bring rich, earthy flavor but little to no heat. (Every once in a while you can get a hot one, though.) If you want to add a little spice, add some crushed red pepper when you sauté the mushrooms.

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Carnitas Tacos with Pickled Red Onion

Photo: Jennifer Causey

View Recipe: Carnitas Tacos with Pickled Red Onion

The pork gets a big flavor boost from achiote paste, a mix of ground annatto seeds, vinegar, salt, and spices. Find it at Latin markets.

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Fresh Corn Tortillas

Photo: Jennifer Causey

View Recipe: Fresh Corn Tortillas

The very best corn tortillas offer a hint of alkalinity from mineral lime, infused into the corn via a process called nixtamalization. You can usually buy dough by the pound at Mexican markets. While the flavor won't be as complex, you can simply mix masa harina with water, as described in the recipe, for delicious dough.

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Potato, Chorizo, and Green Chile Burritos

Photo: Johnny Autry

View Recipe: Potato, Chorizo, and Green Chile Burritos

Chorizo and potato make a classic Mexican combination; be sure to use highly spiced, raw and crumbly Mexican chorizo—not the firm, cured Spanish kind. Waxy red potatoes work best here; they hold their shape well and retain some firmness even after they're cooked until tender. For the best browning and a bit of crunch, resist the urge to stir the potatoes often.

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Cumin-Spiced Fish Tacos with Avocado-Mango Salsa

Photo: Johnny Autry

View Recipe: Cumin-Spiced Fish Tacos with Avocado-Mango Salsa

The superb flavor you get from toasting and grinding cumin seeds is well worth the little bit of effort. Clean the grinder to remove flavors that could permeate the next item ground. Wipe the grinder clean with a soft cloth, add a few tablespoons of uncooked white rice, and grind until rice turns into powder; repeat until the ground rice comes out white.

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Steak and Charred Vegetable Tacos

Photo: Johnny Autry

View Recipe: Steak and Charred Vegetable Tacos

If you like your beef more rare, keep the steak whole and rub with seasonings; grill about 3 minutes on each side. Let steak stand 5 minutes; cut across grain into thin slices. If you'd like something richer than sour cream, try crema Mexicana, usually located with the Mexican cheeses. Keep the vent hood on as you cook the steak; the chile powder can be quite pungent.

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Pork and Plantain Enchiladas with Black Bean Puree

Photo: Johnny Autry

View Recipe: Pork and Plantain Enchiladas with Black Bean Puree

The sweetness from the plantains tames the spicy pork.

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Ancho-Rubbed Flank Steak

Photo: Randy Mayor

View Recipe: Ancho-Rubbed Flank Steak

Ancho chile powder has a much smokier flavor than regular chile powder, and is a pantry must-have for Southwestern food lovers. This simple rub adds tons of flavor to the steak and also gives it a nice caramelized crust. Serve with roasted potato or sweet potato wedges, or for a more Mexican feel, rice and beans.

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Chicken Carne Asada Tacos with Pickled Onions

Photo: Becky Luigart-Stayner

View Recipe: Chicken Carne Asada Tacos with Pickled Onions

We replaced beef with seasoned chicken for a fresh take on this traditional Mexican dish.

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Chicken Fajitas

Photo: Johnny Autry

View Recipe: Chicken Fajitas

A marinade of dark Mexican beer (like Negra Modelo), soy sauce, and fresh lime juice gives these Chicken Fajitas a fresh kick of flavor. Serve with flour tortillas, sautéed peppers and onions, and sliced jalapeño pepper.

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Chimichurri Halibut Tacos

Photo: Levi Brown

View Recipe: Chimichurri Halibut Tacos

Make these fish tacos a sustainable choice by opting for wild-caught Alaskan halibut. If not available, choose another U.S. or Canadian wild-caught Pacific halibut, or substitute striped bass or U.S. line-caught cod.

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Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

Photo: Johnny Autry

View Recipe: Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

Avocado cream provides a cooling counterpoint to the spicy ancho chicken in this recipe. We love what the cilantro slaw does to the texture of the dish.

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Flank Steak Tacos

Photo: Levi Brown

View Recipe: Flank Steak Tacos

Spicy, flavorful flank steak is a great base for any of our taco toppings. Don't forget to slice the meat against—instead of with—the grain.

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Tacos Al Pastor with Grilled Pineapple Salsa

Photo: Nina Choi

View Recipe: Tacos Al Pastor with Grilled Pineapple Salsa

Grilling the pineapple brings out an unexpected tang that works amazingly with the pork. If you want to tame the spice, seed the jalapeño and chop it, or simply omit it. Serve with fresh lime wedges for a rustic presentation.

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Mexican Casserole

Photo: Becky Luigart-Stayner

View Recipe: Mexican Casserole

Look for veggie protein crumbles in the produce section, near the tofu. Zesty Mexican spices and flavorings sass up plain- (or original-) flavored crumbles.

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Black Bean and Sweet Potato Tamales with Tomatillo Sauce

Photo: Johnny Autry

View Recipe: Black Bean and Sweet Potato Tamales with Tomatillo Sauce

Complete this fiesta with Spicy Sautéed Broccoli Rabe and a Clementine Sparkler.

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Mushroom, Corn, and Poblano Tacos

Photo: Johnny Autry

View Recipe: Mushroom, Corn, and Poblano Tacos

Keep your tortillas soft by wrapping them in foil and keeping them in a warm oven.

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Enchilada Casserole

Photo: Johnny Autry & Randy Mayor

View Recipe: Enchilada Casserole

Make a hearty, healthy Mexican casserole the whole family will enjoy. Substitute ground turkey and chicken broth instead of beef, if desired.

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Chicken Enchilada Casserole

Photo: Johnny Autry

View Recipe: Chicken Enchilada Casserole

This bubbling hot casserole is the quintessential comfort food. Prep ahead and bake when you're ready to eat.

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Migas con Salsa Verde

Photo: Johnny Autry

View Recipe: Migas con Salsa Verde

Enjoy this Mexican one-skillet dish for breakfast, lunch, or dinner.

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Grilled Portobello and Poblano Tacos with Pico de Gallo

Photo: Johnny Autry

View Recipe: Grilled Portobello and Poblano Tacos with Pico de Gallo

These tacos are fresh and delicious thanks to an all-star list of ingredients. Say goodbye to standard tacos and hello to a new favorite.

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Rice and Beans with Chicken and Chorizo

Photo: Mary Britton Senseney/Wonderful Machine

View Recipe: Rice and Beans with Chicken and Chorizo

Cozy up to this warm and rustic Latin-inspired dish that's ready in less than half an hour.

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Chiles Rellenos Made Easy

Photo: Iain Bagwell

View Recipe: Chiles Rellenos Made Easy

A classic Mexican favorite receives a lightened makeover that everyone will be sure to love.

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Black Bean and Cheese Enchiladas with Ranchero Sauce

Photo: Johnny Autry

View Recipe: Black Bean and Cheese Enchiladas with Ranchero Sauce

These enchiladas are a fresh take on the enchiladas you grew up with. Most noticeable is the lack of canned enchilada sauce. Make your own delicious ranchero sauce and receive rave reviews.

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Mexican Stuffed Poblanos

Photo: Johnny Autry

View Recipe: Mexican Stuffed Poblanos

Poblano peppers are stuffed with a delicious combination of pinto beans, bulgur, and fresh Mexican flavors for a delicious meal.

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Vegetable and Steak Fajitas with "Killed" Jalapeños

Photo: Iain Bagwell

View Recipe: Vegetable and Steak Fajitas with "Killed" Jalapeños

Fajitas can be a little boring, don't you think? Not when they're topped with these lime-softened jalapeños. If you like a big burst of lime, drain but don't rinse the chiles before garnishing. Placing the steak briefly in the freezer firms it up, making it easier to slice thinly.

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Baja-Style Grilled Rock Lobster Tails

Photo: Randy Mayor

View Recipe: Baja-Style Grilled Rock Lobster Tails

A simple citrus sauce perfectly complements the lobster tails in this easy yet elegant entrée. Serve with warmed tortillas, lightly grilled green onions, and cold Mexican beer for a satisfying meal that's just right for romantic evenings at home or entertaining friends.

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Spicy Chicken Quesadillas

Photo: Johnny Autry

View Recipe: Spicy Chicken Quesadillas

So quick and easy to make, these spicy quesadillas will become a dinnertime go-to meal in no time. To make the dish kid-friendly, simply omit the pickled jalapeño peppers.

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Tex-Mex Beef Tacos

Karry Hosford

View Recipe: Tex-Mex Beef Tacos

Ground beef is almost certainly America's favorite taco filling, and this simple recipe updates the basic fast-food taco with more taste and better nutrition. Corn, black beans, and chipotles deliver flavor, but each large taco has just 266 calories.

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Tortilla Meatball Soup

Photo: John Autry

View Recipe: Tortilla Meatball Soup

For this delicious Mexican soup recipe, if you can't find fresh corn on the cob, substitute 2 cups frozen corn kernels, and broil them with peppers. After making this soup, you can use a few leftover chipotle chiles to spice up a pot of beans, rice, stews, or canola mayonnaise.

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Cheesy Chicken Enchiladas

Photo: Becky Luigart-Stayner

View Recipe: Cheesy Chicken Enchiladas

Trade the traditional enchilada sauce for a creamy, cheesy topping on this Mexican chicken casserole recipe. Your family will never know they’re enjoying a lightened meal.

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Tortilla Chip Casserole

Photo: Brian Woodcock

View Recipe: Tortilla Chip Casserole

This casserole retains all the full-flavor of the popular, Mexican, chicken comfort dish but with lighter ingredients.

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Vegetarian Chipotle Nachos

Photo: Susan Byrnes

View Recipe: Vegetarian Chipotle Nachos

With nachos, the more healthful toppings you can pile on top, the better. This dish delivers, with spicy chipotle, beans, tomatoes, lettuce, avocado, onion, cheese, sour cream, and more. The vegetarian crumbles are almost indistinguishable from ground beef (except in the nutrition department), but die-hard carnivores can replace it with lean ground beef.

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Mexican Chicken Mole

Photo: Tina Evans

View Recipe: Mexican Chicken Mole

This Mexican chicken mole features chicken thighs and chicken breasts and it's so easy, you can make it in your microwave! Serve over hot cooked rice and garnish with cilantro sprigs.

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Poblano, Mango, and Black Bean Quesadillas

View Recipe: Poblano, Mango, and Black Bean Quesadillas

The sweetness of the mango balances the snappiness of the chile. Top quesadillas with fat-free sour cream and salsa, and serve with spinach and carrot salad.

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Sopa Ranchera

Photo: Becky Luigart-Stayner

View Recipe: Sopa Ranchera

A hint of lime and a sprinkling of Mexican cheese and cilantro put the finishing touches on this regional speciality.

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Chipotle Turkey and Corn Soup

Photo: Beau Gustafson

View Recipe: Chipotle Turkey and Corn Soup

Steaming-hot soup is an ideal cold-weather dinner, and this recipe brings in completely different flavors than your traditional chicken noodle. Luckily, it also cooks in about eight minutes. Sliced chicken or pork work just as well as turkey, and you can also chop and add any other favorite veggies, like tomato, onion, or radish.

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Chicken Breasts with Avocado, Tomato, and Cucumber Salsa

Photo: Beau Gustafson

View Recipe: Chicken Breasts with Avocado, Tomato, and Cucumber Salsa

Talk about an easy dinner: Chicken, salt, chipotle chile powder, grill. The easy salsa adds fresh flavor and cools the chicken's heat a bit, but it's not strictly necessary―the chicken can pair with almost any combination of fresh veggies lightly cooked or raw in a salad. A chicken breast plus a large helping of salsa has only 243 calories, so you can even indulge in dessert without guilt afterward.

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Shrimp and Cilantro Pesto Tamales

Photo: Lee Harrelson

View Recipe: Shrimp and Cilantro Pesto Tamales

Worthy of a special occasion, the timing in this recipe is everything. The shrimp cook as the tamales steam, so they're tender and perfectly done.

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Mexican Black Bean Sausage Chili

Photo: Becky Luigart-Stayner

View Recipe: Mexican Black Bean Sausage Chili

If you make this Mexican chili recipe ahead, you may need to thin the chili with water. To save time, combine the sausage ingredients in advance, and finish the chili later.

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Chicken Enchiladas

Photo: Johnny Autry

View Recipe: Chicken Enchiladas

Use the freshest tortillas you can find for this dish since older ones tend to dry out and crack even when they’re moistened in the flavorful sauce.

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Huevos Revueltos

Photo: Randy Mayor

View Recipe: Huevos Revueltos

Enjoy eggs for breakfast, lunch, or dinner–guilt-free. Leave all the seeds in the jalapeño if you want a spicier kick.

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Chipotle-Rubbed Shrimp Taco Salad

View Recipe: Chipotle-Rubbed Shrimp Taco Salad

Sweet, smoky, spicy, and fresh–you can’t go wrong with this healthier take on taco salad.

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Catfish Fajitas

Photo: Lee Harrelson

View Recipe: Catfish Fajitas

Inexpensive catfish is good for more than just frying. Here it's combined with lots of vegetables for a fresh fajita. Try replacing the pico de gallo with fresh guacamole for a great variation, or ditch the tortillas and serve the fish over rice and beans.

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Carne con Papas

Photo: Oxmoor House

View Recipe: Carne con Papas

This everyday dish is usually accompanied by white rice. Olives, raisins, and capers make the stew reminiscent of picadillo. To streamline the preparation process, chop the potatoes and olives while the beef and vegetables simmer.

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Border-Style Shrimp

Photo: Randy Mayor

View Recipe: Border-Style Shrimp

Shellfish might not leap to mind as typical Mexican cuisine, but this simple preparation with spice, garlic, and lime is an ideal way to highlight shrimp as well as scallops, clams, mussels, or even lobster. Serve as is, with roasted potatoes, over rice, or inside tacos.

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Black Bean and Chicken Chilaquiles

Photo: Randy Mayor

View Recipe: Black Bean and Chicken Chilaquiles

Traditionally a Mexican breakfast, black bean and chicken chilaquiles requires only 8 ingredients and can be enjoyed at any time of the day. Serve with a mixed green salad topped with diced avocado, tomato wedges, and olives.

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Peach and Brie Quesadillas with Lime-Honey Dipping Sauce

View Recipe: Peach and Brie Quesadillas with Lime-Honey Dipping Sauce

This intriguing dish is savory-sweet. Ripe—but firm—peaches work best; if they're too soft, they'll make the tortillas soggy.

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Beef Tamales

Photo: Douglas Merriam

View Recipe: Beef Tamales

Pork is a traditional filling, but we chose beef filling for these tamales to mix things up. Adjust the ground chile for more or less heat as you prefer. If this recipe makes more tamales than you need, freeze for up to a month.

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Lime-Cilantro Pork Tacos

Photo: Randy Mayor

View Recipe: Lime-Cilantro Pork Tacos

Lime's bright acidity and the citrus-herb flavor of cilantro are common partners in Mexican dishes. This 13-minute recipe uses the combination to flavor tender and lean pork tenderloin. Drain and rinse a can of black beans, then heat with a bit of cumin and red pepper for a nice side to these (or any) tacos.

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Mole-Style Pork Chops

Photo: Randy Mayor

View Recipe: Mole-Style Pork Chops

Traditional mole sauces can contain dozens of different spices and require long simmering to achieve their deep, complex, and incomparable flavor. Our rub of cocoa powder, chiles, and other spices imitates that taste, and does so in just six minutes of cooking. Chocolate and pork might sound odd together, but the spicy, smoky flavor of mole goes perfectly with meat. This recipe works just as well with chicken breasts or thighs.

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Tex-Mex Lasagna

Photo: Becky Luigart-Stayner

View Recipe: Tex-Mex Lasagna

Bottled salsa and canned tomatoes are the shortcut to a zesty sauce for this unique dish. It's in the familiar Italian layered-noodle form, but the flavors and fillings―cumin, black beans, corn―are pure Southwest. Try different flavors of salsa to shake up this dish, whether with the herbs and spices of a mild variety or the fiery heat of a spicy one.

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Creamy Spinach-Mushroom Skillet Enchiladas

Photo: Randy Mayor

View Recipe: Creamy Spinach-Mushroom Skillet Enchiladas

This vegetable enchilada dish is perfect for Meatless Mondays and provides a unique way to incorporate more vegetables into your healthy diet.

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Chipotle Shrimp Tacos

Photo: Randy Mayor

View Recipe: Chipotle Shrimp Tacos

Shrimp are a favorite weeknight staple because they cook quickly, taste great, and are an excellent protein source. The spice mixture in this dish includes sugar to get a nice browned color and charred flavor in just three minutes of cooking, while cumin and chipotle add big flavor. Sliced avocado in the finished tacos gives them a lovely creamy texture that takes the place of less-healthful sour cream or cheese.

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Potato, Chorizo, and Green Chile Burritos

Photo: Johnny Autry

View Recipe: Potato, Chorizo, and Green Chile Burritos

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Portobello Quesadillas with Pico de Gallo

Photo: Becky Luigart-Stayner

View Recipe: Portobello Quesadillas with Pico de Gallo

Meaty portobellos are paired with flavorful pancetta in this appetizer. Keep the cooked quesadillas warm in an oven set to low heat while you're preparing the rest.

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Green Chile-Chicken Enchiladas

Photo: Randy Mayor

View Recipe: Green Chile-Chicken Enchiladas

A Mexican favorite, this enchilada sauce gets its mild kick from fresh Anaheim chiles—long, slender, pale green peppers. Prepare the sauce and the chicken mixture up to two days ahead, and refrigerate separately until ready to assemble the enchiladas.

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Grilled Grouper with Plantains and Salsa Verde

Photo: Randy Mayor

View Recipe: Grilled Grouper with Plantains and Salsa Verde

Starchy plantains get sweeter and develop brown spots on the peel as they ripen, so choose pure yellow specimens for this savory dish. The unique flavor of plantain is more like potato than banana, and gives some depth to the more delicate fish and spicy salsa. A generous portion has only 307 calories.

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Seared Chicken with Tomatillo-Avocado Salsa

Photo: Beau Gustafson

View Recipe: Seared Chicken with Tomatillo-Avocado Salsa

Tangy tomatillos join buttery avocados and peppery radishes in an unusual salsa that transforms an ordinary chicken breast into something special.

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Mexican Chicken-Hominy Soup

Photo: Johnny Autry

View Recipe: Mexican Chicken-Hominy Soup

Give chicken soup a Mexican flair by adding hominy, jalapeño, and cilantro. If you can't find hominy, simply substitute 1 cup frozen thawed corn in its place.

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Quick Breakfast Tostada

Photo: Randy Mayor

View Recipe: Quick Breakfast Toastada

This hearty dish, with eggs, beans, and cheese, is good for any meal. Add a little cooked chicken or ground beef for a filling breakfast-for-dinner option, or cook the eggs ahead and pack each ingredient separately for an assemble-at-work lunch. It's also good for kids to make themselves, as everything cooks quickly in the microwave, no stove necessary.

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Pork Carnitas Gorditas

Photo: Becky Luigart-Stayner

View Recipe: Pork Carnitas Gorditas

Gordita is a term of endearment meaning "little fat one" in Spanish. It also refers to a thick, fried tortilla. Here, we use masa harina (available in the Latin foods aisle at large supermarkets) to make fresh gorditas. In a pinch, you can use store-bought corn tortillas as a base for this delicious dish.

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Southwestern-Style Shrimp Taco Salad

Becky Luigart-Stayner

View Recipe: Southwestern-Style Shrimp Taco Salad

Cilantro, chipotle hot sauce, corn, black beans, and green onion lend fantastic south-of-the-border flavor to this shrimp-topped taco salad.

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Speedy Chicken and Cheese Enchiladas

View Recipe: Speedy Chicken and Cheese Enchiladas

Rotisserie chicken and pre-chopped vegetables make this a quick casserole–perfect for a mid-week meal.

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Sopa Caldosa

Photo: Becky Luigart-Stayner

View Recipe: Sopa Caldosa

This popular soup from the Oaxaca region of Mexico features chorizo, a coarsely ground pork sausage flavored with chili powder, garlic, and other seasonings. We use a simple, homemade Mexican Chorizo that's easy to put together (better yet, it can be prepared the day before).

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Corn and Chile Quesadillas

Photo: Randy Mayor

View Recipe: Corn and Chile Quesadillas

Corn, shiitakes, and aged cheese bring meaty umami flavor to this dish. If you can't find fresh Anaheim chiles, substitute about 1/4 cup chopped canned green chiles. Sharp cheddar or aged Gruyère cheese could also stand in for the Gouda, if you prefer.

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Coriander-Crusted Tuna with Black Bean Salsa

Photo: Randy Mayor

View Recipe: Coriander-Crusted Tuna with Black Bean Salsa

Coriander is the seed of the cilantro plant. The flavors of both are important in Mexican cuisine, and both appear in this quick dish. Cook the tuna to medium-rare over relatively high heat for best results: The contrast between a crisp spice crust on the outside and meltingly tender fish inside is a lovely one. The versatile, fiber-rich salsa is a good choice for almost any Mexican dish.

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Mexican Bulgur Salad with Citrus-Jalapeño Vinaigrette

Photo: Becky Luigart-Stayner

View Recipe: Mexican Bulgur Salad with Citrus-Jalapeño Vinaigrette

This delicious, Mexican salad is only 371 calories, making it the perfect alternative to your traditional brown-bag lunch.

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Mama Totota's Tamales

Photo: Randy Mayor

View Recipe: mama Totota's Tamales

At only 344 calories per serving, these traditional tamales are a fun way to spice up the dinner menu without negatively impacting your healthy diet.

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Brie, Apple, and Arugula Quesadillas

Photo: Gentyl & Hyers

View Recipe: Brie, Apple, and Arugula Quesadillas

Fuji apples offer a crisp counterpoint to the rich, creamy Brie cheese. Substitute Honeycrisp or Ambrosia apples, if you prefer.

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Swiss Enchiladas

Photo: Randy Mayor

View Recipe: Swiss Enchiladas

Take a twist on a traditional Mexican dinner for an exciting meal the family will love. Add a dash of cumin or paprika to the onions, if you’d like.

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Mexican Salad with Pomegranate-Lime Dressing

Photo: Randy Mayor

View Recipe: Mexican Salad with Pomegranate-Lime Dressing

The combination of textures―creamy avocado, crunchy jicama, juicy pomegranate―gives this salad its appeal. It makes a great starter or light lunch, but you can add some chopped cooked chicken, a can of tuna, or sliced tofu to make it a more filling meal.

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Posole (Tomatillo, Chicken, and Hominy Soup)

Photo: Randy Mayor

View Recipe: Posole (Tomatillo, Chicken, and Hominy Soup)

This Mexican soup was rated 5 stars because it's quick and packed with flavor. One reader called this Posole recipe "a Mexican chicken noodle soup."

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Chipotle Chicken Tortilla Soup

View Recipe: Chipotle Chicken Tortilla Soup

If you like spicy food, you'll love this tortilla soup. Purchase corn muffins from your supermarket bakery to round out the meal.

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Healthy Mexican Recipes

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Steak Tacos

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Mushroom and Charred Corn Tacos with Guacamole

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Carnitas Tacos with Pickled Red Onion

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Fresh Corn Tortillas

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Potato, Chorizo, and Green Chile Burritos

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Cumin-Spiced Fish Tacos with Avocado-Mango Salsa

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Steak and Charred Vegetable Tacos

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Pork and Plantain Enchiladas with Black Bean Puree

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Ancho-Rubbed Flank Steak

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Chicken Carne Asada Tacos with Pickled Onions

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Chicken Fajitas

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Chimichurri Halibut Tacos

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Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

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Flank Steak Tacos

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Tacos Al Pastor with Grilled Pineapple Salsa

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Mexican Casserole

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Black Bean and Sweet Potato Tamales with Tomatillo Sauce

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Mushroom, Corn, and Poblano Tacos

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Enchilada Casserole

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Chicken Enchilada Casserole

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Migas con Salsa Verde

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Grilled Portobello and Poblano Tacos with Pico de Gallo

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Rice and Beans with Chicken and Chorizo

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Chiles Rellenos Made Easy

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Black Bean and Cheese Enchiladas with Ranchero Sauce

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Mexican Stuffed Poblanos

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Vegetable and Steak Fajitas with "Killed" Jalapeños

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Baja-Style Grilled Rock Lobster Tails

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Spicy Chicken Quesadillas

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Tex-Mex Beef Tacos

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Tortilla Meatball Soup

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Cheesy Chicken Enchiladas

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Tortilla Chip Casserole

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Vegetarian Chipotle Nachos

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Mexican Chicken Mole

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Poblano, Mango, and Black Bean Quesadillas

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Sopa Ranchera

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Chipotle Turkey and Corn Soup