Here’s a collection of our most popular authentic Mexican recipes! Whether you are looking for Cinco de Mayo recipes, easy Mexican recipes that are vegetarian, tasty Mexican appetizers, authentic Mexican classics, or fresh tasty side dishes, you’ll find inspiration here!

Table of Contents

Our Top 5 Mexican Recipes on the Blog!

A plate of fish tacos with cabbage slaw.

Best Fish Tacos!

A mouthwatering recipe for Fish Tacos with Cilantro Lime Cabbage Slaw and the best fish taco sauce ever! Perfect for Cinco de Mayo, or any day of the year!

baking dish with vegetarian enchiladas topped with enchilada sauce, melted cheese, and fresh herbs.

Vegetarian Enchiladas

These “farmers market” veggie enchiladas are made with black beans and your choice of vegetables smothered in our 5-minute Enchilada Sauce. Great for meal prep!

chicken mole on bowl or rice, garnished with pickled red onions, sliced radish, and cilantro.

Chicken Mole

This authentic Chicken Mole recipe is made with an Oaxacan black mole sauce called “Mole Negro”. It is smoky, spicy, and nutty with dried chilies and a hint of chocolate.

shrimp enchilada with yellow mole on plate, garnished with pumpkin seeds, sliced radish, and fresh cilantro.

Shrimp Enchiladas with Yellow Mole

Shrimp Enchiladas, filled with tender garlic shrimp, sweet corn, and lime zest, lathered in a flavorful Yellow Mole Sauce. Garnish with black pepper, chili powder, paprika or Aleppo!

ceviche with fresh fish, tomatoes, cucumber, red onion, cilantro, and lime juice in serving bowl with spoon.

Easy Ceviche

This easy ceviche recipe uses fresh fish (or shrimp), tomatoes, cucumber, avocado, red onion, cilantro, and lime juice. The ultimate fresh and healthy Mexican recipe!

Meatless Mexican Dinners

tlayuda on plate topped with refried beans, crunchy cabbage slaw, avocado sauce, and fresh cilantro.


Healthy, lightened-up, vegan Tlayudas made with a crispy tortilla, topped with refried beans, cheese(optional), crunchy cabbage slaw, avocado, and cilantro.

Spicy Mexican Oaxacan Bowl with black beans, sweet potatoes, sweet peppers, chipotle pecans, cabbage slaw, sliced avocado, and microgreens.

Spicy Mexican Oaxacan Bowl

Vegan Mexican Style Oaxacan Bowl with chipotle sweet potatoes, roasted sweet peppers, seasoned black beans, topped with Mexican cabbage slaw and toasted chipotle pecans.

stuffed poblano pepper topped with mole negro sauce and toasted sesame seeds, served on plate with cilantro garnish.

Stuffed Poblano Peppers

Stuffed Poblano Peppers with black beans and quinoa (or rice) and optional goat cheese topped with a deep and flavorful Mole Negro Sauce. A great way to celebrate Cinco De Mayo!

butternut squash tamale on a bed of black beans, topped with pumpkin seed cilantro sauce, watermelon radishes, microgreens, and fresh cilantro.

Butternut Squash Tamales

Celebrate Cinco de Mayo with these vegetarian Butternut Tamales with flavorful Pumpkin Seed Cilantro Sauce. An incredibly fiber rich, fresh and healthy Mexican recipe!

pan with baked chile rellenos, stuffed with black beans and cheese, topped with roasted ranchero sauce and fresh cilantro.

Baked Chile Rellenos

These Baked Chile Rellenos are a healthy take on the traditional Mexican classic. Bake rather than fry, and fill with black beans & cheese, and pour roasted rancheros sauce over top!

serving of enchilada casserole with black beans and corn served on plate, topped with avocado, crema, and cilantro.

Enchilada Casserole

This is a fast and easy recipe for an Enchilada Casserole with black beans, corn, sweet potatoes, and a quick Five-Minute Enchilada Sauce.

bowl with Mexican rice, roasted yams, red onions, shishito peppers, pickled jalapeños, pumpkin seeds, and sour cream.

Mexican Rice with Sheet-Pan Veggies

Healthy and flavorful Mexican Rice with roasted yams, red onion, and shishito peppers. Top with pickled jalapeños and pumpkin seeds for a comforting, delicious vegan meal.

Easy Weeknight dinners

This Spicy Mexican Shrimp recipe is quick and easy, perfect for busy weeknights. Create a bowl with rice and black beans, veggies, and our creamy avocado sauce.

Spicy Mexican Shrimp Bowls

This Spicy Mexican Shrimp recipe is quick and easy, perfect for busy weeknights. Create a bowl with rice and black beans, veggies, and our creamy avocado sauce.

skillet with chilaquiles, topped with watermelon radish, sweet peppers, avocado, and cilantro.

Easy Chilaquiles!

How to Make Chilaquiles! A classic fresh and healthy Mexican recipe made with corn tortilla chips, veggies, and salsa that can be served as breakfast, lunch, or dinner.

Baja fish taco bowl with rice, cabbage slaw, watermelon radish and cucumber, pinto beans, avocado, lime, and cilantro, topped with beer-battered cod.

Baja Fish Taco Bowls

Baja Fish Taco Bowls made with beer-battered cod, cilantro lime rice, Mexican pinto beans, Mexican Slaw, avocado, and chipotle mayo!

plate of farmer's market veggie quesadillas with black eans, topped with fresh pico, cilantro, and sour cream, served with lime wedge.

Farmer’s Market Quesadillas

Farmer’s Market Veggie Quesadillas loaded up with fresh seasonal veggies, black beans, cheese, Mexican spices, and herbs. Vegan-adaptable!

burrito bowl with rice and beans, sliced radish, peppers, and avocado, chopped tomatoes and cilantro, lime wedge, all drizzled in avocado sauce.

Burrito Bowl

Better than Chipotle, this Tex-Mex burrito bowl recipe uses rice, black beans, fresh, healthy veggies, optional sofritas, tasty toppings, and creamy avocado sauce.

baking dish with easy baked tacos lined in rows, stuffed with refried beans and topped with diced tomatoes and avocado, garnished with cilantro.

Easy Baked Tacos

Easy Baked Vegetarian Tacos can be made in under 30 minutes with simple ingredients. You can keep them vegetarian or add gound chicken or ground beef!

cast iron skillet with baked enchilada beans, topped with cherry tomatoes, Mexican cheese, and fresh cilantro.

Baked Enchilada Beans

Baked Enchilada Beans are made with 5-minute enchilada sauce and Mexican cheese. Baked in the oven until warm and melty! Turn into burrito bowls for a quick, healthy dinner!

Mexican Chicken Recipes

sheet pan with chicken fajitas- marinated chicken, bell peppers and onions, topped with fresh cilantro and lime wedges.

easy Chicken Fajitas

Sheet Pan Chicken Fajitas are a quick easy one-pan dinner! Deliciously marinated chicken, bell peppers, and onions are roasted until juicy and lightly charred. Perfect for tacos or bowls!

chicken salsa macha bowl served with beans, sweet potatoes, veggies, cilantro, and avocado, garnished with toasted sesame seeds.

Chicken Salsa Macha Bowls

Authentic Salsa Macha Bowl with chicken (or tofu), roasted sweet potato, bell pepper, and optional black beans and rice. A fresh and healthy Mexican recipe that’s high in protein too!

baking dish with enchiladas verde, topped with cheese and green enchilada sauce, garnished with cilantro.

Enchiladas Verde

Flavorful Green Enchiladas (Enchiladas Verde) with chicken, cheese, corn, and the most delicious Green Enchilada Sauce.

grilled chipotle chicken on serving platter with grilled green onions and served with lime halves.

Grilled Chipotle Chicken

Smoky, spicy, and delicious, this Grilled Chipotle Chicken is bathed in the most flavorful chipotle marinade. Use in tacos, salads, bowls, and more!

cast iron pan with chicken carnitas garnished with fresh cilantro.

Easy Chicken Carnitas

An easy, 15-minute Chicken Carnitas recipe that can be made in an Instant Pot, on the stovetop, or baked in an oven. Stuff in tortillas with cheese for tasty chicken quesadillas!

baking dish with chicken enchiladas topped with enchilada sauce and melted cheese, garnished with cilantro.

Easy Chicken Enchiladas

Easy Chicken Enchiladas are made with the simplest of ingredients: shredded chicken, cheese, and enchilada sauce, perfect for picky palates!

chipotle grilled chicken on bed of quinoa with grilled corn, red bell pepper, and green onions, served with avocado, lime, and fresh greens.

Chipotle Grilled Chicken Salad

Healthy, easy, Chipotle Grilled Chicken Salad with grilled corn, peppers, and arugula over a bed of optional quinoa with grilled scallions, avocado, and a simple Chipotle Lime Dressing.

Mexican Appetizers

cast iron skillet with creamy Mexican corn dip with green onions, cilantro, and chili flakes.

Mexican Corn Dip (Esquites)

Mexican Street Corn (Esquites) made with fresh corn, jalapeños, cilantro, lime, and optional cotija cheese. Serve warm with tortilla chips. A fresh and healthy Mexican appetizer!

serving platter with vegan quesadillas stuffed with veggies, squash blossoms, and cashew cheese, served with bowl of pumpkin seed salsa.

Vegan Quesadillas with Cashew Cheese

A tasty recipe for vegan Quesadillas with homemade creamy cashew cheese and Poblano Pumpkin Seed Salsa. Vegan and delicious!

serving bowl with fresh pico de gallo, made with chopped tomatoes, onion, and cilantro.

Pico de Gallo

Fresh and flavorful Pico de Gallo is the perfect salsa—everyone loves it! It’s easy to make with simple ingredients. See how we elevate this classic!

bowl of fresh salsa verde with wooden spoon.

Salsa Verde

An easy, 10-minute Salsa Verde! This version is made with fresh tomatillos (not roasted), resulting in a vibrant and flavorful green salsa you will love!

chipotle pineapple salsa in bowl with spoon and fresh lime halve.

Chipotle Pineapple Salsa

Made with a few simple ingredients, this Pineapple Salsa with chipotle and cilantro is perfectly balanced and bursting with juicy, delicious flavor!

bowl of fresh guacamole with tomato, jalapeño, onion, radish, and cilantro on top.


How to make the most delicious Guacamole in three different ways! (Traditional Mexican Guacamole, Furikake, and Zaatar!) Your Guacamole will never be boring again.

hearts of palm ceviche in bowl with onions, tomato, cucumber, fresh herbs, and sliced avocado.

Hearts of Palm Ceviche

This vegan Ceviche will transport you straight to Mexico. Made with hearts of palm and avocado, this easy recipe can be made in minutes! Serve with tortilla Chips.

aguachile in serving dish with shrimp, red onion, cucumber, and cilantro.

Aguachile Recipe

This is an authentic Aguachile Recipe with shrimp! Similar to ceviche, shrimp is sliced in half and cooked in a blended mixture of green chiles, lime juice, and cilantro.

Favorite Tacos and Tostadas

birria tacos with queso, frying in skillet.

Birria Tacos

How to make Birria (and quesabirria tacos!), a traditional Mexican Stew, that can be made in an Instant Pot, Dutch Oven (Baked or Stovetop), or in a slow cooker.

plate of salmon tacos made with mashed avocado, fennel slaw, pickled onions, and fresh cilantro, served with limes.

Salmon Tacos

These Salmon Tacos are a fresh and healthy Mexican recipe! Blackened salmon is paired with a flavorful cabbage-fennel slaw, pickled onions, and mashed avocado.

chipotle tostadas with avocado cream, savory ground meat, pineapple salsa, fresh cilantro, and cotija, served alongside lime wedges.

Chipotle Tostadas with Pineapple Salsa

Chipotle Tostadas, made with homemade tostada shells, avocado cream, and savory ground meat (turkey, chicken, or plant-based). Topped with fresh pineapple salsa!

plate of mole cauliflower tacos with roasted cauliflower, mole rojo sauce, avocado, radish, cilantro, and cabbage.

Mole Cauliflower Tacos

Roasted Cauliflower Tacos with quick and easy Mole Rojo sauce! These vegan tacos are loaded up with cabbage, avocado, radishes, and cilantro. Full of satisfying flavor!

carne asada tacos topped with chimichurri sauce, pico de gallo, and pickled veggies, held together with toothpick.

Carne Asada Tacos (Steak Tacos)

Grilled Steak Tacos (Carne Asada Tacos) with Chimichurri Sauce, Pico de Gallo, and Pickled Veggies—flavorful and delicious, perfect for outdoor gatherings and barbecues. 

wood serving board with row of chipotle portobello mushroom tacos, topped with pickled onions and fresh jalapeño and cilantro.

Chipotle Portobello Mushroom Tacos

Sheet-Pan, Chipotle Portobello Tacos – smoky, spicy, and “meaty” – these VEGAN tacos are sure to satisfy even the most diehard meat lovers! 

raja taco, piled high with poblano peppers, onions, and corn, mixed with Mexican crema, garnished with cilantro.

Rajas Tacos

Rajas Tacos are made with strips of poblano peppers, onions, and corn, with a hint of Mexican Crema, and served with cilantro and lime. Vegan-adaptable

Mexican Sides

large salad bowl with Mexican papaya salad, made with red onion, cabbage, cucumber, jalapeño, and cilantro.

Mexican Papaya Salad

A simple Mexican Papaya Salad using ripe papaya with cucumber, red onions, and jalapeño over greens with a Cilantro Lime Dressing. So many textures and flavors!

bowl of avocado salad with oranges, cilantro, jalapeño and fresh lime halve.

Avocado Salad with Oranges, Cilantro and Lime

Orange and Avocado Salad with cilantro, jalapeño, lime, and optional Aleppo chili flakes. Vegan, refreshing, and healthy! Use blood oranges when in season, for added color!

plate of Mexican grilled corn with fresh cilantro, served with lime wedges.

Mexican Grilled Corn with Cilantro & Lime

Mexican grilled corn on the cob with cilantro lime and the most flavorful chipotle cinnamon lime butter. Perfect for Cinco de Mayo, or any day of the year!

Dutch oven with homemade refried beans, topped with cayenne and fresh cilantro.

Easy Refried Beans

How to make delicious, healthy Refried Beans from scratch using dry beans or canned beans on the stovetop or in your instant pot.

serving bowl with Mexican slaw, mixed with cilantro and fresh lime.

Mexican Slaw with Cilantro and Lime

Mexican Slaw with cilantro and lime—perfect for tacos or a vegan side to your Mexican Feast. Fast and easy, vegan and gluten-free.

large skillet with cilantro lime fresh, topped with fresh cilantro and green onions, sliced watermelon radish, and fresh lime slices.

Cilantro Lime Rice

Cilantro Lime Rice with Coriander and Lime Zest, made on the stovetop with brown (or white) basmati rice. Vegan, healthy & delicious!

Dutch oven with homemade Mexican pinto beans, topped with bay leaves, red chiles, and cinnamon stick.

Mexican Pinto Beans

How to cook flavorful, healthy, vegan Mexican Pinto Beans using dry beans! A Simple easy recipe that can be made on the stovetop or in an Instant Pot.

Sauces, condiments, and More!

small dish with homemade taco seasoning, with spoon.

Taco Seasoning

Spice up your meals with Homemade Taco Seasoning! Keep it simple, or grind up dried chilies for your own creative touch! A great gift.

hands rolling blue corn tortillas over pile of homemade tortillas.

Homemade Tortillas

How to make Tortillas from scratch, a “must” in Mexican cuisine! Make flour tortillas, corn tortillas, or a blend of both. Plus a bonus recipe for Sourdough Tortillas, my favorite!

bowl of avocado sauce with spoon holding up spoonful of sauce.

Avocado Sauce

This creamy Avocado Sauce recipe (aka Mexican Green Sauce) is tangy, spicy, creamy, and flavorful! It’s made with blended avocado, cilantro, jalapeno, and lime.

small white bowl with homemade chipotle mayo sauce with whisk.

Chipotle Mayo (Mexican Secret Sauce)

Chipotle Mayo, a smoky, spicy, zesty Mexican Secret Sauce for tacos, tostadas, enchiladas, or almost any Mexican food. Can be made vegan with Veganaise or use Silken Tofu.

roasted pumpkin seed sauce in small bowl with wooden spoon.

Poblano Pumpkin Seed Sauce

This flavorful Poblano Pumpkin Seed Sauce is made with roasted poblano peppers and pumpkin seeds, a tasty addition to tacos, enchiladas, or burrito bowls! Vegan!

large cast iron pan with wood spoon scooping up authentic Mexican mole sauce, topped with toasted sesame seeds.

Authentic Mexican Mole Sauce

This Authentic Mole Sauce is richly flavored, deep, and complex, made with dried chilies, warm Mexican spices, seeds, and a hint of bittersweet chocolate. It has a perfect balance!

glass jar with red enchilada sauce and wood spoon on top.

5-Minute Enchilada Sauce

A quick, easy Enchilada Sauce Recipe using basic pantry ingredients and a blender, perfect for many Mexican food recipes, like enchiladas and burritos.

two tall mason jars with roasted enchilada sauce, one green and one red.

Roasted Enchilada Sauce

How to make homemade Enchilada Sauce (both red and green) by roasting the tomatoes or tomatillos and chilies before blending. Simple and easy.

glass jar of hot sauce with label that says "homemade hot sauce."

5-Minute Hot Sauce

If you’re a fan of Cholula or Tapatio hot sauce, you’ll love this homemade version that can be whipped up in just 5 minutes!

Mexican Soups and Stews

soup bowl with pozole verde, made with chicken, garnished with avocado, jalapeño, radish, red onion, and cilantro, served with lime wedge.

Pozole Verde (Green Pozole)

Pozole Verde is lightened up with chicken (instead of pork) and is the loveliest vibrant green from tomatillos and green chillies.
bowl of chicken tortilla soup, topped with tortilla strips, fresh avocado and cilantro.

Chicken Tortilla Soup

This Chicken Tortilla Soup is one of the BEST recipes on the blog and hands-down one of our favorite dinners.

soup bowl and spoon with chicken pozole, garnished with avocado and jalapeño slices and fresh cilantro.

Chicken Pozole Rojo

This Chicken Pozole recipe is so comforting and flavorful! Made with red chilies, pozole rojo is fast and easy in an Instant Pot or stovetop.

soup bowl and spoon with vegan pozole, topped with avocado and radish slices, tortilla strips, shredded purple cabbage, fresh cilantro and lime wedge.

Vegan Pozole

Bursting with flavor, this Vegan Pozole with black beans and hominy is richly spiced with deep, complex flavors. Top it with shredded cabbage, radishes, cilantro, and avocado.

Mexican Drinks and Cocktails

two glasses of mezcal margaritas topped with lime slice and jalapeño slice and cilantro leaf.

Mezcal Margaritas

Spicy Mezcal Margaritas made with fresh citrus juice, jalapeño, and cilantro. Smoky, spicy, and oh so refreshing! Perfect for Cinco de Mayo, or any day of the year!

two glasses of paloma cocktails with salted rims, garnished with grapefruit wedge and bay leaf.

Paloma Cocktail

This Paloma cocktail features fresh grapefruit juice, tequila blanco, and honey simple syrup infused with bay leaves. Topped with with a splash of sparkling water—so refreshing!

two glasses of hibiscus margaritas with salted rims, topped with lime slice, and fresh ginger beside the glasses.

Hibiscus Margaritas with Ginger and Lime

Refreshing Hibiscus Margaritas with Ginger and Lime made with dried hibiscus flowers (or use hibiscus tea), honey, lime, fresh ginger, and a hint of clove.

two mugs of Oaxacan hot toddy with a red chile garnish.

Oaxacan Hot Toddy

Make a Hot Toddy at home that’s better than most of the professional versions you’re likely to encounter! This Oaxacan slant uses mezcal, lime juice & honey.

mason jars with frozen strawberry margarita with salt rim, lime slice garnish, and straws.

Fresh Strawberry Margarita

This Strawberry Margarita recipe features fresh, ripe strawberries! Light, refreshing, and naturally sweetened, it’s nicely balanced and has the best flavor!

On the homefront: One of my favorite cooking experiences ever was taking this cooking class down in Oaxaca, and learning some of the old traditional cooking techniques, ingredients, and flavors. It gave us such an appreciation of Mexico’s rich culture and history. I highly recommend this class (it is in Spanish, but we found it not to be an issue at all) and most of the proceeds go towards helping women from smaller surrounding villages learn trades and become more self-reliant. If you find yourself in Oaxaca, take this class!

Happy weekend, friends… Salud!



⭐️ For many more healthy, Mexican-inspired meals, be sure to check out our Mexican Recipes Page!

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A delicious recipe for Shrimp Enchiladas, filled with tender garlic shrimp, sweet corn, and lime zest, lathered in a flavorful Yellow Mole Sauce. Vegetarian-adaptable

45 Fresh and Healthy Mexican Recipes!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 12 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 30
  • Cook Time: 45
  • Total Time: 1 hour 15 minutes
  • Yield: 4-8 1x
  • Category: mains, sides,
  • Method: stove top, oven
  • Cuisine: Mexican


These Mexican recipes are full of authentic flavor, perfect for Cinco de Mayo or any day of the year. Easy, healthy with vegetarian options! (Rajas Tacos) 


Units Scale
  • 34 large poblano peppers (also called pasilla peppers)
  • 2 ears of corn, shucked (or sub 2 cups frozen corn, mushrooms or zucchini)
  • 1 tablespoon olive oil
  • 1 large white or yellow onion, thinly sliced into rings
  • 4 garlic cloves, rough chopped
  • 2 tablespoons jalapeno, finely chopped (this is medium spicy, feel free to add more)
  • 1 tablespoon fresh oregano (or 2 teaspoons dried)
  • 1/2 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt, more to taste
  • 1/2 teaspoon pepper
  • 1/41/2 cup Mexican crema, or sub-Mexican sour cream, crème fraîche or vegan sour cream
  • 1 lime
  • 6 x 6-inch Tortillas

Garnish: cilantro and lime wedges


  1. Preheat grill to med heat (see notes for the stovetop)
  2. Place whole corn cobs and poblanos on the grill, turning every 3-4 minutes, until lightly charred, and poblanos are blistered and tender, about 15 minutes. Grill the tortillas and wrap in a towel.
  3. At the same time, saute the onion in a large skillet with the olive oil and half the salt,  over medium heat, occasionally stirring, cooking until tender and caramelized about 8 minutes.  Scoot them to the side, add more olive oil if needed and add the garlic, jalapeno and oregano, saute 2-3 minutes, then combine. Turn the heat off.
  4. Place the blistered poblanos in a paper bag or covered bowl, to steam through, about 3-5 minutes.
  5. Cut the kernels off the corn and add them to the skillet.
  6. Under cool running water, peel any loose skin off the poblanos  (no need to get every bit) and remove the seeds and stem. Lay them flat and cut into thin strips. Add to the skillet.
  7. Warm the mixture over med-low heat and add the remaining salt, pepper and spices. Stir until heated through. Add the Mexican crema, stirring. Squeeze in 1/2 the lime, taste, adjust salt ( I usually add more) and if needed, add the remaining lime. If it tastes bland, it needs salt and lime.
  8. Spoon the warm creamy filling into the warm tortillas and top with fresh cilantro and serve with lime wedges.
  9. Please go to the full Rajas Tacos post for more details!


Tips for a Cinco De Mayo Party

  1. Keep it simple and only pick out a few things!  You don’t want to be so exhausted with cooking that you don’t enjoy the party!
  2. Make whatever you can, ahead! 
  3. Enlist friends to make or bring some of the sides.
  4. Remember to add flavorful condiments and sauces ( most can be made ahead).
  5. Plan to be done cooking one hour before your party and make yourself a drink. Take a breath and relax.
  6. An old catering/ restaurant trick: If your legs are tired from all the standing, cooking and cleaning, lay on the floor on your back, with legs up the wall for 10 minutes before the party. It will totally revive you! 
  7. One of the easiest things to make is a Taco Bar! Many things can be prepped ahead. Grill meat or fish the day of. Guests can make tacos or bowls that they can assemble themselves. Sometimes I’ll even ask my friends to each bring one item! Fun and easy.

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  1. Fabulous Mexican recipes. So colourful, delicious and healthy. Thank you! Yum yum… Which one to make next… ? 🙂

  2. We love finding new recipes and Mexican dishes area a favorite at our house – I plan to try several (if not all!) of these soon.

    I found your website while searching for recipes to serve at a sit-down dinner for 14-18 people. I would like to prepare something almost 100% ahead of time and was looking for something more interesting than enchiladas. Our kitchen and entertaining space is not huge, so being able to prepare everything prior to guests and simply pop a couple casserole dishes in the oven is key. I also have guests attending who do not eat beef or shellfish, so I was considering a chicken option as well as a vegetarian option.

    Do you have any recipe suggestions or tweaks that would accommodate this event and my need to prep ahead of time? Thanks!

    1. If it were me, I would do a Taco Bar- make a big batch of refried beans ahead (or Mole black beans) along with any sauces, salsas, slaw, etc, and othen on the day of- grill up chipotle chicken or the fish from our fish tacos. So not 100% ahead,but mostly. 😉

    2. If it were me, I would do a Taco Bar- make a big batch of refried beans ahead (or Mole black beans) along with any sauces, salsas, slaw, etc, and then on the day of- grill up chipotle chicken or the fish from our fish tacos. So not 100% ahead,but mostly. 😉

  3. I’ve made a few of the recipes you’ve listed and they have turned out lovely. One question though- would I be mixing too many flavours if I served Fish and Chicken Tacos with Mexican corn and all the salsas but also a Thai style Grilled steak and your Asian Slaw? I have a couple of guests who have an aversion to smokey flavours

    1. I really like mixing flavors and cuisines. I think it is fun and don’t make rules around this. But up to you!

  4. Thank you! very well and kindly explained… simple and precise… best recipes to make a little Mexican feast! xoxoox

  5. So many beautiful recipes! Your photos are gorgeous. The recipes you have in the list are so fresh, beautiful, unique and inspiring! Thank you! I’d love to connect sometime and talk food – you can find my site (I think we have the same wordpress template!) at Please reach out! I am genuinely inspired by your work.

  6. Thanks for the mex collection! Lockdown has me making more things from scratch (not to mention that corn tortillas are hard to find here), and I found an easy and delicious recipe for 50:50 corn & wheat tortillas from

    Only change I made was that I rolled the dough into a thick even log and sliced off disks of dough (~55g) for each tortilla. I used a tortilla press to speed things up and then cooked them in a dry cast iron skillet, about 1 minute per side (until they have brown spots) and finishing with one last flip to the first side where I press on the tortilla to make it puff a la Pati Jinich.

    I tried these once, they worked perfectly and now I am hooked. Cinqo de mayo is a perfect time to up my tortilla game!

    1. So funny Bri- I was just working on a 1/2 and 1/2 recipe corn/flour recipe this week too because I like a mix as well. I haven’t seen this post but will check it out. I do the log as well. It makes things easy. Sounds like we are on the same track!

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