Mexican

Crispy baked tortillas serve as a crunchy raft for homemade refried beans, zesty chipotle marinated chicken, peppers, lettuce and avocado.

You may have heard of the popular meatball recipe known as albóndigas en salsa de chipotle, or meatballs in chipotle sauce, made mouthwatering with Mexican beef. Here, that dish is combined with the concept of a torta, or a sub, for a tasty and easy way to enjoy them.

This tostada is topped with the perfect combination of lime, spicy chiles, and fresh marinated seafood.

This tortilla salad reflects the diversity of flavors on the menu in Mexico City, including ingredients typical of southwestern cuisines, such as chipotle chile peppers.

The origin stories of this famous soup are as varied as its ingredients, but while many people disagree on its origins, one thing is clear: This smoky, vegetable-packed soup is not to be missed.

In Mexican slang, the word tinga is often translated as “mess” or “disarray” — and what a beautiful mess this chicken filling is indeed!

These tacos are on point! Fold and roll a flour tortilla into a cone before filling it with your favorites like chicken or seasoned beef. Finish it off with a bold salsa like CHI-CHI’S® Thick & Chunky Salsa Mild for lots of flavor and just the right amount of spice.

Elote has taken the world by storm and for good reason! It’s a great side dish for grilling out, taco night and, of course, Cinco de Mayo!

Cinco de Mayo parties aren’t complete without chips and dip. This is the champion of all dips fused with your favorite Mexican flavors with the layer to beat all layers: BACON. It's seven layers of absolute, glorious awesome.

A popular Mexican seasoning blend, Tajín is often sprinkled on mango or melon. It contains dried and ground chiles, salt and dehydrated lime juice, so it’s Whole30 compliant. Urban suggests using this recipe for a backyard barbecue, but we love it on an indoor grill to serve on game day as well.

These authentic, Mexican shrimp tacos will leave you craving more! Smokey chipotle flavors and creamy, no-fuss guacamole in the center—it’s what you would find at a restaurant but in the comfort of your home. WHOLLY® GUACAMOLE makes it easy to elevate all of your taco recipes.

Have your filling prepped and ready in your freezer to pull out on taco night. When you’re ready to eat, simply pop it into your Instant Pot while you prepare your toppings.

This simplified version of classic Puebla mole – a smooth, savory Mexican cocoa-based sauce – gets a boost from mild dried ancho chile peppers, which are known as poblano when fresh. Serve on tortillas with all the fixings or over brown rice.

Add a lovely punch of heat to your favorite foods with this fermented chile paste. Using only three ingredients, this versatile condiment will keep for up to 2 years in the fridge. Add it to sauces, salsas or marinades, or use it to top burritos or burgers to give a little spice to your meal.

Super-stuffed tacos are the perfect vehicle for leftover grilled chicken and vegetables. A quick radish salsa adds a nice crunch to the filling.

Make a batch of these protein-packed burritos on Sunday and store them in your fridge or freezer for heat-and-eat breakfasts or lunches throughout the week.

Meaty mushrooms, walnuts and a handful of spices transform into a savory meatless swap for taco meat – the texture is uncannily similar!

Serve this fragrant salsa with grilled seafood or chicken, whole-grain pita chips or as an addition to a cheese platter.

Meaty fried tempeh fills in for chicken in this vegan alternative to traditional street tacos.

Crispy baked plantain chips and creamy cilantro sauce top this easy layered bowl for a variety 
of textures and a tropical salty-spicy, savory-sweet flavor combination.

Queso fresco (“fresh cheese”) puts a south-of-the-border spin on this American classic. The mild white cheese has a crumbly texture – perfect for sprinkling over salads. Try adding crumbled tortilla chips over top for added crunch. Or make tortilla strips easily by thinly slicing corn tortillas, tossing with oil and baking until crispy.

This Latin American street food is traditionally deep-fried, but we prefer these lighter baked versions – plus your friends and family will never guess they’re whole grain! Be sure to serve the churros immediately to prevent them from getting soggy.

Pile these slow cooker pulled chicken sandwiches sky-high with coleslaw, radishes, tomatoes, sour cream or hot sauce – we love eating them open-faced with a knife and fork, but you can also serve them as a regular sandwich. Alternatively, skip the buns entirely and make a Mexican-style bowl by spooning the pulled chicken over brown rice and adding your favorite toppings. If you can’t find fresh Anaheim chiles, broil the tomatillos as directed and add a 16-ounce BPA-free can or jar of diced roasted green chiles to the blender in Step 3.

The red enchilada sauce takes just minutes to make and adds a serious kick to this veggie lasagna.

Chipotle chile powder lends a smoky note to roasted cauliflower; if you prefer less heat but still want that smokiness, use smoked paprika instead. The real star of these tacos, though, is the creamy, herbaceous sauce, so don't skip it - some of our staff members are it by the spoonful! Serve these veggie tacos with toppings of your choice: shredded cabbage, tomatoes, cilantro, hot sauce or salsa verde, and lime wedges for squeezing all work well here.

A staff favorite, our team devoured these cheesy mushrooms with tangy parsley chimichurri. Our advice? Make a double batch!

Trade tortilla chips for fiber-rich plantains in this healthy upgrade of a pub favorite.

This smoky-sweet salsa is incredibly versatile – spoon into lettuce leaves and top with stir-fried veggies for quick wraps, spoon into halved mini bell peppers for an easy appetizer (as shown here), or enjoy as a snack with tortilla chips or over sliced baguette. Mashing some of the mixture gives it a slightly creamy, scoopable texture.

Don’t get too fussy with this salsa – think of it as a Mexican-style pesto you can switch up according to 
your taste preference.

This classic Mexican breakfast serves a crowd, making it a great option for busy families.

Cooking with chiles is a skill that Mexican cooks have honed into an art form over centuries. This bowl with soul contains beans and corn, two staples of south-of-the-border recipes, but also keeps things light and fresh with cubed avocado and thinly sliced radishes.

Though its deep purple hue is instantly recognizable, maqui has very little flavor, allowing it to swing easily between both sweet and savory uses.

This enchilada-inspired casserole has a mild heat that's balanced by cooling yogurt. If you already have cooked chicken on hand, you can skip the first step - if doing so, you'll only need 2 cups broth.

Pure agave tequilas have herbal and mineral qualities that enhance the flavor of the marinade and help the flavor penetrate.

Black beans add a delicious punch of protein to these meatless burgers while sweet potato gives them a subtle sweetness. Spicy oven fries and a zesty avocado mash round out the meal.

Aromatic dill and tender salmon pair perfectly in this 35 minute ceviche recipe. Light and flavorful, this makes for a perfect summer dish.

Fresh raw fish is cured in citrus juice and combine with flavorful fruits, veggies and herbs for a most spectacular summer seafood dish.

A flavorful and refreshing salad starring Chayote, a member of the gourd family, that can be on the table in 10 minutes.

Red beet and chile pepper salsa makes for a striking and flavorful topper on these oregano and sriracha–marinated steak tacos. Because this salsa requires a little baking time to cook the beet, you can make it entirely up to 1 day in advance and refrigerate until serving.

You’ll save time (and need fewer ingredients) by using one spicy dressing as both a marinade for the fish and a dressing for the slaw. There’s plenty of room for play with this recipe – turn up the heat by adding more sriracha or jalapeño peppers, or toss in handfuls of chopped cilantro and mint for extra freshness. Instead of a grill pan, you can cook the fish on your barbecue or broil on a foil-lined baking sheet.

We’ve coated chicken breasts with a breading made from tortilla chips! An avocado-yogurt dipping sauce with jalapeño and lime will add richness and loads of flavor. Try this with our Savory Slaw.

Layering half of the cheddar inside this casserole ensures every bite is cheesy. Ancho chile powder gives this dish a touch of smoky heat without being overly spicy, but if you don’t have it on hand, feel free to use regular chile powder instead. Serve with lime wedges for a hit of acidity.

These protein-packed Mexican chicken stuffed peppers are a great paleo substitute for Taco Tuesday.

Our Clean Eating recipe livens and lightens up quesadillas with lots of veggies and a fresh tomatillo sauce!

Fresh lobster and crunchy jicama take the ordinary street taco to new heights. No lobster? Substitute cod or another white fish.

The rich, deep flavor of braised beef is a perfect match for the subtle, sweet smokiness of ancho chiles. These melt-
in-your-mouth tacos serve a crowd and 
can be made ahead – they’re tailor-made for a taco party!

Sweet mango is combined with aromatic spices to infuse chicken with maximum flavor. Topped with a crunchy cabbage and mango slaw, these tacos are a showstopping dish.

Savory spiced beef is topped with a sweet pineapple salsa in these irresistible, finger-licking-good tacos.

Sweet bell peppers are tasty little vessels for this Southwest-style stuffing, chock-
full of fiber-rich corn, black beans and cilantro. Plus, there’s no need to parboil 
the peppers to give them tenderness, 
since they’ll be slowly simmered all day 
in a smoky tomato sauce.

Every clean eater should have a tried-and-true chili recipe in his or her culinary arsenal. We’ve added chipotle peppers and tomatillos for a fresh take on the old family favorite. With just 15 minutes of advance prep, you can leave the kitchen for the afternoon and return to a delicious home-cooked meal. This chili can be made ahead and stored in a resealable container in the freezer for up to 1 month.

Just 15 minutes of hands-on time is all it takes to prep this subtly spicy and exotic south-of-the-border soup.

The Mexican equivalent of an open-faced sandwich, these tostadas are light, bright, and refreshing thanks to smoky chicken and a crunchy slaw with sweet mango and sour lime. This is a fan favorite!

We've given a fresh, Mexican twist to the traditional pork ‘n’ beans that you remember from your childhood. In this recipe, trimmed pork tenderloin lowers the fat while keeping all the hearty, rich flavor.

Taco night has never been so tasty! 
This recipe uses chuck roast, an economical cut of beef made for the 
slow cooker. Serve with our salsa fresca.

To cut costs without skimping on flavor, 
we use cheap cuts of stew beef (chuck or round roasts will do) instead of the pricier ground beef normally used in chili. The slow-and-low heat of your slow cooker easily breaks down the tough cuts into tender, melt-in-your-mouth chunks of savory meat.

This Tex-Mex spin on sloppy joes is sure to become a weeknight family favorite.

Soak beans overnight. Drain, rinse well and boil with fresh water until soft throughout. Use cooked beans as is, or use onion, garlic and spices to add layers of flavor as we did with our spiced refried bean recipe below. Use it as a delicious base for protein-packed burritos, taco salads, grain bowls, dips and sloppy Joes.

These smokey, crispy quesadillas are ready in under an hour and weigh in at 470 calories for four wedges. Fit them into your meal plans this week!

Skip the deep fryer and make use of the oven! We coated tender halibut in brown rice cereal and topped it with our roasted corn salsa and yogurt-feta sauce.

Beautiful cilantro flavor infuses this roasted corn and black bean salad. We suggest using canned beans, but you can also use dried if you have time.

Keep your husks! Here, juicy chicken breasts are stuffed with roasted peppers, cheese, corn and a cilantro salsa then baked to perfection in corn husks.

Avocado and pea guacamole tops slow-roasted and shredded pork tenderloin and spicy slaw in warm corn tortillas.

Sweet corn stands out in the spicy chicken filling in these enchiladas. No Mexican-inspired meal should go without cheese, so we smother it in mozzarella.

You’ve never had nachos like these before – finger-licking-good lobster is combined with grilled asparagus and portobello mushrooms, then topped with mozzarella and Brie cheese.

A delicious jumble of tortilla chips, chile sauce and fresh Mexican toppings, chilaquiles can be served while the chips are still crisp or after they’ve softened to an enchilada-like texture. This recipe puts them nicely in between, with both crunchy and soft bits.

Take advantage of the season’s best peaches, plums and cherries to make this Spanish-inspired drink.

Sweet and spicy chicken tops saucy pinto beans in this easy recipe. For a change, you can make this dish into a wrap – simply shred the chicken and serve it with the beans in warm whole-wheat tortillas.

Wild salmon is abundant in omega-3 fatty acids, which help ward off inflammation. The fresh peaches in this dish are a good source of vision-supportive vitamin A as well as fiber, which aids in digestion.

Lean red meat is full of satiating protein as well as iron and vitamin B12. In addition to its anti-inflammatory properties, antioxidant-rich cilantro is a very good source of iron, manganese and magnesium.

Queso fresco tops this soup packed with sliced chicken breasts and cheesy, wholewheat tortellini.

Jicama gives this guacamole a unique and refreshing crunch – everyone will be trying to guess your secret ingredient!

A homemade, chile-spiked roasted red bell pepper sauce dresses up these vegetable enchiladas stuffed with purple potatoes and tomatillos.

These all-in-one dip containers layer seasoned black beans with avocado, yogurt, salsa and cheddar for a snack that really satisfies. Pack in individual containers and serve with carrots and celery, or all-natural tortilla chips.

We lighten up this sports bar classic just in time for the big game!

Fresh-tasting jicama is complemented perfectly by sweet honey and spicy chipotle chile for a quick and easy slaw with big-time flavor.