527 mexican recipes

Margarita is a classic drink during the meal, and it is very easy to make at home, especially if you plan to host a party, freshly homemade margarita is definitely going to be a hit.

Grilled corn with spicy butters tucks compound butter right into the husks before grilling. The butter melts into every kernel as the corn roasts, saturating it with flavor no drizzle could match.

Easy green chile sauce made with roasted green chili peppers, garlic, and a simple flour roux. Ready in 30 minutes, this versatile New Mexican staple goes on everything from enchiladas to eggs.

Frijoles de olla are traditional Mexican pot beans simmered with whole garlic heads, onion, and cilantro. Simple black beans cooked from dried in their own broth, no soaking required.

Homemade red chile oil with dried piquin or cayenne peppers steeped in hot vegetable oil for 12 to 24 hours. Just 2 ingredients. The longer it sits, the spicier it gets.

Slow-simmered Mexican pinto beans cooked with salt pork, onion, garlic, chili powder, cumin, and oregano. A four-hour, from-scratch bean pot that gets thick and rich without any mashing.

Corn tortillas fried crispy flat, spread with refried beans, loaded with sharp cheddar, and broiled until bubbly. Topped with cool shredded lettuce and fresh tomato for the real-deal Tex-Mex chalupa experience.

Spiced chicken filling for samosas with garam masala, turmeric, ginger, garlic, and green chili. Steamed, flaked, and seasoned with fresh dhunia leaves.

Grilled sweet potatoes, corn, and poblano peppers meet wild rice in this smoky vegetable chowder brightened with lime and fresh thyme. Grill or roast for depth.

Molded cranberry relish with raspberry Jello, fresh cranberries, grapes, celery, and crushed pineapple. Served with a fluffy cream cheese and marshmallow whipped dressing. A retro Thanksgiving and Christmas centerpiece.

Crispy pan-fried potatoes seasoned with toasted cumin seeds, fennel seeds, cayenne, and loads of fresh basil. Eat them straight from the pan or wrap in a tortilla with cool yogurt for a quick, spiced meal.

Five-minute refried bean dip with sour cream, chili powder, hot sauce, and chopped onion. A creamy, spiced party dip made from pantry staples. Just mix and serve with tortilla chips.

Guacamole de la Mixteca: an authentic Oaxaca-region guacamole with ripe avocado, white onion, serrano chile, and cilantro. Mashed chunky in a molcajete, no lime, no fuss.

A delicious new type of chili that is savory down to the last spoonful.

Flour tortillas spread with a SPAM and cream cheese filling flavored with fresh dill and green onions, then rolled up with cucumber, sunflower seeds, and sprouts. A no-cook wrap that's great for lunches and picnics.

Vegetarian wrap packed with sauteed sweet peppers, creamy goat cheese, sun-dried tomatoes, and peppery arugula finished with a splash of sherry vinegar. A fresh, no-cook-ahead lunch ready in minutes.