Popular Mexican Cuisine Recipes

Yes, "Mexican food" can be shorthand for a platter heaped with refried beans, cheesy enchiladas and chile rellenos. But the cuisine of our neighbors to the south is much more nuanced than your local taco joint might have you believe. Authentic Mexican recipes tell another story, from the complex moles (up to 30 ingredients!) of Puebla to the rich tomato sauces of Veracruz to the rich, cinnamon-laced chocolate of Oaxaca, authentic Mexican cuisine varies widely by region and incorporates a staggering amount of ingredients and spice in sophisticated ways. And there are lots of delicious Mexican dessert recipes: Who wouldn't want to end dinner with a piping hot churro filled with rich Mexican chocolate?

Sweet Potato and Chicken Fajitas

Boost the nutrition in fajitas by adding sweet potato. You'll get a hit of Vitamin A, extra fiber, and subtle sweetness to balance out the spice.

From Fitness

Sweet Potato and Chicken Fajitas

Warm Fajita Salad

With all of the classic Mexican flavors of fajitas, this dinner salad is better than takeout. Serve it up whenever a craving for spicy food hits.

From Diabetic Living

Warm Fajita Salad

Southwestern Pumpkin Burgers

Colorful, spicy and fragrant, these delicious burgers are right in style with the contemporary fondness for Southwestern foods, especially when served with Fresh Tomato Salsa.

From EatingWell

Southwestern Pumpkin Burgers

Apple, Sauerkraut & Cheddar Quesadillas

This combination may seem unusual--until you try it. The sweet-tartness of the apple, creaminess of the cheese and bite of the sauerkraut work together beautifully in this easy hot sandwich. Serve with oven-roasted potatoes or a green salad.

From EatingWell

Apple, Sauerkraut & Cheddar Quesadillas

Black Bean & Tomato Salsa

Adding canned beans to a spicy salsa is an easy way to boost fiber and improve nutritional value. This salsa is also a good accompaniment for burgers or Scrambled Egg Burritos.

From EatingWell

Black Bean & Tomato Salsa

Salsa Cornbread

EatingWell reader Chuck Allen of Dana Point, California, contributed this moist vegetable-studded cornbread. It makes a fine accompaniment to stews, chilis and breakfast eggs.

From EatingWell

Salsa Cornbread

Slow-Cooker Black Bean-Mushroom Chili

Black beans, earthy mushrooms and tangy tomatillos combine with a variety of spices and smoky chipotles to create a fantastic full-flavored chili. It can simmer in the slow cooker all day, which makes it perfect for a healthy supper when the end of your day is rushed.

From EatingWell

Slow-Cooker Black Bean-Mushroom Chili

Slow-Cooked Beans

By cooking your own dried beans, you save money, reduce sodium and get better flavor along with, surprisingly, more vitamins and minerals. If you can't use the whole batch, freeze surplus cooked beans for later use in soups, salads and dips. The range of time for cooking beans is wide and varies with the age and the type of beans selected.

From EatingWell

Slow-Cooked Beans

Slow-Cooker Braised Pork with Salsa

With just a few ingredients, you can produce a full-flavored, meltingly tender pork stew in your slow cooker. Serve over quinoa or rice.

From EatingWell

Slow-Cooker Braised Pork with Salsa

Latin American Empanadas

These savory pastries were created by Mariana Velasquez, a Test Kitchen intern who grew up in Bogot, Colombia.

From EatingWell

Latin American Empanadas

Mexican Potato Omelet

Whip up this simple, tasty omelet on those nights when it seems the refrigerator is bare. Frozen hash browns are perfect for such occasions--just look for a brand with little or no fat. And while the cheese adds some fat, it also provides almost a third of your daily calcium needs.

From EatingWell

Mexican Potato Omelet

Frozen Horchata

A summery take on a popular Spanish and Mexican rice-based drink.

From EatingWell

Frozen Horchata

Latin Limeade

A bracing drink traditionally sweetened with unrefined sugar.

From EatingWell

Latin Limeade

Tex-Mex Summer Squash Casserole

Chiles and cheese turn mild summer squash into a zesty, satisfying casserole. The jalapenos make this dish quite hot; if you prefer a milder version, use a second can of diced green chiles instead.

From EatingWell

Tex-Mex Summer Squash Casserole

Grilled Tomatillo Salsa

Tomatillos are delicious raw, but they take on a sweet, smoky flavor when cooked on the grill. This quick salsa makes a great topping for grilled meats and fish and it's excellent with eggs and corn tortillas. If you like, add some diced avocado just before serving.

From EatingWell

Grilled Tomatillo Salsa

White Chili

This fragrant "white" chili is an unusual, delicious alternative to traditional tomato-based chilis. Serve with lime wedges and a dollop of sour cream or a sprinkling of cheese.

From EatingWell

White Chili

Turkey & Balsamic Onion Quesadillas

Soaking onions in balsamic vinegar brings out their sweetness. Just don't use an expensive aged balsamic for this quick treat. To make these easy tortilla sandwiches into a meal, serve them with simple sauteed vegetables or a tossed green salad.

From EatingWell

Turkey & Balsamic Onion Quesadillas

Southwestern Rice & Pinto Bean Salad

The slightly chewy texture of ruddy-red Wehani rice makes it perfect for salads. Serve it mounded on a bed of Boston lettuce or curly frisee.

From EatingWell

Southwestern Rice & Pinto Bean Salad

Quick Shrimp Enchilada Bake

Shrimp enchiladas offer a taste of coastal Mexican cuisine but some versions contain so much cheese, butter and sour cream that they can pack a whopping 50 grams of fat per serving. Our version has vibrant flavor and only half the calories and 6 grams of fat per serving, plus we use precooked peeled shrimp so you can get the dish on your table fast enough for a weeknight supper. The addition of refried beans helps makes these enchiladas an excellent source of fiber as well.

From EatingWell

Quick Shrimp Enchilada Bake

Adobo Pork & Potato Packets

To make these packets, slice the potatoes very thinly, no thicker than 1/8 inch. Use a mandoline or the 2 mm slicing blade on a food processor - or cut them slowly with a very sharp knife.

From EatingWell

Adobo Pork & Potato Packets

Blueberry-Lime Margarita

Frozen limeade adds zing to this stellar blueberry margarita.

From EatingWell

Blueberry-Lime Margarita

Baja-Battered Fish

You may not think of fish as a taco ingredient, but the Mexican-inspired fish-taco craze is beginning to spread. Once you've had one, you'll understand. This recipe is a healthful version of the battered, deep-fried and crispy fish at Rossy's Tacos in Baja California.

From EatingWell

Baja-Battered Fish

Easy Black Beans

These easy black beans are the perfect accompaniment to any Mexican fiesta.

From EatingWell

Easy Black Beans

Quick Guacamole

Use a cup of the Fresh Tomato Salsa to make this easy guacamole. Mash a few avocados, stir in lemon juice and you're done! Guacamole will turn brown if allowed to sit and is best made shortly before serving.

From EatingWell

Quick Guacamole

Roast Salmon with Salsa

A simple fresh salsa, chopped to a pleasing texture in the food processor, is all you need to complement succulent roast salmon. This salsa is endlessly versatile, so try it with other fish, chicken breasts or on top of scrambled eggs.

From EatingWell

Roast Salmon with Salsa

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