From tacos to tamales, it’s hard not to love authentic Mexican cuisine. Sure, we love pellizcadas good Tex-Mex recipe as well, but let’s be clear: it’s a totally different beast from the authentic Mexican food found south of the border.
Mexican cuisine draws on indigenous staples like chile peppers and corn. Turn the latter into homemade masa, which can be used as a base for the best masa recipes, namely, excellent tortillas. Mexican comfort dishes are among some of the best Mexican recipes—think hearty stews, cheesy enchiladas, and zesty soups. Whether you’re celebrating Cinco de Mayo or just in the mood for classic Mexican recipes, we’ve rounded up our 80 favorite authentic Mexican recipes here. In this elote-inspired riff on corn chowder, grilled corn kernels and their cobs are cooked with milk, cream, and potatoes, then finished with crema, cotija cheese, lime, ancho chile powder, and cilantro. These crunchy empanadas, featuring shells made with masa, lard, and salt, are filled with tender shredded beef tossed in a spicy salsa.
You can prepare the masa and filling in advance, but don’t fill or fry the empanadas until just before eating. Behold the glory of mashed potato-y homemade masa, building block of many Mexican favorites. Get seasonal recipes, methods and techniques sent right to your inbox—sign up here to receive Saveur newsletters. This version of the classic Mexican rice-based drink, which writer Sara Deseran adapted from one at Fresno’s El Mercado Super, is made with a mix of coconut milk and coconut water for a beverage that is both luxurious and refreshing. Every element of this taco—inspired by those at Don Pepe Taqueria in Fresno—is amped up, from the red rice simmered in a blend of chicken stock and puréed tomatoes to the quick-marinated shrimp.
Use large flour tortillas as tacos or wrap them into a burrito. A homemade Mexican spice rub adds a gentle heat to the chicken and peppers in this uncomplicated dish. This simple pasilla chile- and tomato-based soup is ladled onto tortilla chips and topped with creamy avocado, jack cheese, and tangy Mexican crema. Grind your cilantro, onion, and chiles into a paste before folding in mashed avocado for the deepest flavor.
Alex Stupak’s shrimp version of the Mexican classic is a delicious play on the ultimate beginner’s sausage. Mexican cheeses to make these craveable croquettes. Serve them with a sweet and smoky chipotle-honey salsa. Rough-chopped and served on fresh, homemade tortillas is New York City chef Julian Medina’s way of showcasing brisket. Braise pork ribs with a homey, vegetable-rich sauce with a touch of heat, and use the leftovers for tacos.
This is a classic recipe from Mexican cooking sage Josefina Velázquez de León. A staple in New Mexico, this pork stew gets its flavor from an earthy, sweet chile powder available at most Mexican specialty stores. A low-and-slow cooking technique used for this birria, which colloquially means “a mess,” ensures that the meat is fork-tender and the tomatillo broth infused with a rich, meaty flavor. Swap pork for goat, if you prefer. This salsa is spicy—use it sparingly! Its flavor is all chili and garlic, and does well atop nachos, burritos, and eggs. If you’re feeling daring, go for big scoops with your favorite bag of tortilla chips.
Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish. This quick breakfast dish is made a la Mexicana with red tomatoes, white onions, and green jalapeños, ingredients that mirror the colors of the Mexican flag. Meat and fat are scarce in Chiapas, so the local tamale dough is much leaner than it is in other regions. The most common meatless versions at the markets in southern Chiapas are wrapped in banana leaves and can include greens like hoja santa or chilipin, as well as black beans. At Yo’on Ixim in Puebla, the women make both blue corn and white corn versions, sometimes adding fresh shelling beans. Skewers of fish rubbed with a citrusy achiote-and-tomato-based marinade and grilled.
Whole mackerel is threaded onto skewers and grilled for chef Esther Sanchez’s pescado embarazado. A buttery Mexican-style peanut brittle is the ideal edible gift. This smooth peanut sauce, a take on a traditional salsa from Chiapas, is delicious spooned on roast chicken or shrimp. These tacos are stuffed with cumin-spiced potatoes and fried until they’re crunchy. Lighter and simpler than the nut-enriched moles of Puebla and Oaxaca, this Zacatecan version is made with fresh tomatillos, cilantro, jalapeños, and garlic. Squash blossoms bring color and a light texture to this fresh vegetable stew. This slow-cooked stew of pork, chiles, and peppery purslane is best eaten with warm flour tortillas.
Roasted garlic adds sweet depth to this classic green salsa, best served over steak, tacos, or rice and beans. Try this tart, cooked salsa, a contemporary creation by Roberto Santibañez, spooned over seafood. Pineapple’s firm texture and sweet-tart tang is perfect for salsa and an ideal foil for rich meats. This earthy roasted salsa is traditionally pounded to a smooth paste in a molcajete, but a food processor works just as well.