Mexican Recipes< » Side Dishes


A word from Sheri: I wanted to share some of my favorite Mexican recipes with you. They range from basic Mexican recipes to real authentic Mexican recipes. My husband Gustavo is a chef and also from Mexico. Some of these recipes are from his mother and grandmother. I hope you enjoy them, you may add or take away from them depending on your taste. The key to making good Mexican food is using the same spices they use in Mexico. You can get them at Mexican markets and even larger super markets carry them also try Indian and Asian food stores. Use fresh veggies when possible it makes a big difference in the way your food will taste. Plant a small garden with a few tomato plants, jalapenos, bell peppers and cilantro. These veggies and herbs play a big part in Mexican cooking. Also when preparing or cooking Mexican food and drinks, a lot of preparation is involved so plan accordingly. This is why the food taste so good!




6 chicken legs
1 zucchini chopped in slices
3 carrots pealed and diced
1/2 cauliflower chopped
3 ears of fresh corn, split in half’s
1 TBS cumin
1 TBS thyme
1/2 c. chopped onion
1/2 c. chopped cilantro
1 c. rice (Riceland)
1-2 jalapeno chopped
1 lime
salt and pepper to taste

In a large soup pot cook chicken legs scooping off foam and discarding. When the chicken legs are done add in corn and cook till almost finished then add the zucchini, carrots, and cauliflower. Add in spices and cook till veggies are done. In a separate pan or rice cooker, cook rice till soft. Add onion, cilantro and jalapeno to separate bowl and mix and set aside for garnish. Cut lime up and use for garnish also. Use salt and pepper to taste. Serve in soup in large soup bowls adding a couple spoonfuls of rice, and onion, cilantro, jalapeno, and lime for garnish.


1 Whole cut up package chicken
1 can peas
1 can carrots
5 limes
1 c. cilantro
1 c. onions
1 herbano cillie or jalapeno chopped
salt and pepper to taste

Tortilla strips

10 corn tortillas
2 TBS oil for frying

Cut up long strips of corn tortillas using a sharp knife. Cut about 3/4 in. wide. Fry tortilla strips in oil until light brown or until they float in oil. Lift out with tongs and drain on paper towel and salt. Set aside.

Place whole chicken in soup pot and cook until done. Strain foam on top and discard. Turn off heat and let cool COMPLETELY, this is very important. Take out chicken and peal off meat and discard bones. Place meat back in soup pot. Take and squeeze the juice of 4 limes in a bowl the juice should measure out to 1/2 a cup. Set aside. Cut up other in wedges for garnish. Add peas and carrots to soup pot and turn up heat again and cook for 5 minutes till heated up and warm. Add lime juice, salt and pepper. Place onions, chilies and cilantro in bowl and mix well. Serve soup in large soup bowls add, onions, chilies and cilantro for garnish. Then place 5-6 tortilla strips on top. If you need more lime flavor use the extra limes for garnish. The trick to keeping the lime taste in the soup is making sure it is completely cooled off or it will lose the lime flavor.


1 c. long grain rice (Riceland)
2 c. chicken broth
1/2 onion roughly cut
2 cloves garlic
2 TBS vegetable oil
2 cubes Knor Tomato Bouillon w/Chicken flavor
salt and pepper
1 cup peas or corn (15oz can)

In a large sauce pan heat oil then add rice and stir till light brown, keep stirring do not let it burn. Add garlic and stir. Add in chicken broth and bouillon cubes. Stir lightly and adding water as needed. Cook rice till soft add peas or corn, onions and cook for 5 more minutes. Add salt and pepper.


2 TBS lard
2 onions, finely chopped
1 tsp. ground cumin
1 tsp. ground coriander
1 batch of cooked pinto beans (1 bag)
3 garlic cloves, crushed
2 ounces feta cheese
salt and pepper to taste

Melt the lard in a large frying pan. Add onions, cumin and ground coriander. Cook gently over low heat until onions are soft. About 30 min. Add spoon fills of cooked pinto beans and fry them and smash them as you cook using a fork or potato smasher. Continue till all beans are added. Stir in garlic. Lower heat and cook till they form a thick paste. Add salt and pepper and garnish with feta cheese.

* You can use this same recipe for black beans if you wish.


This is a traditional Mayan recipe but it is know all over Mexico.

2 cans of corn
Red pepper powder
2 Limes
Parmesan Cheese
Salt to taste

Empty two cans of corn into medium pan and heat till hot, you may have to add some water to it, about 1 cup. When corn is heated scoop it out with a slotted spoon into a 8oz cup and add a big scoop of mayonnaise about 1-2 TBS. depending on how much you like. Add juice from half a lime, sprinkle red pepper powder and parmesan cheese on top. Best served hot.

Serves about 4

-Thanks to Sheri for these great recipes!



2 cups Masa harina

Put masa into a medium bowl and add 1 1/4 cups of warm water. Stir until the dough forms and then place on work surface and knead until smooth.

Divide the dough into 10 balls and drape plastic wrap over the base of a tortilla press.

Put one ball at a time into the center of the press, cover with plastic wrap and close press to flatten.

You can also put the dough between 2 pieces of plastic and roll out with a rolling pin if you do not have a tortilla press.



4 cups of flour
1 1/2 tsp salt
1 tsp baking powder
4 tbsp of lard

Put flour, salt, and baking powder into a medium bowl and mix well. Work the lard into the mixture with your fingers until it looks like coarse meal.

Add 1 1/3 cups of warm water and stir until a soft dough forms.

On a work surface, knead 15-20 times and then cover and let rest for about 15-20 minutes.

Divide the dough into 16 balls for 6 inch tortillas and 8 inch balls for 12 inch tortillas. Roll out each tortillas to desired size.

Heat a large cast iron skillet over medium heat until hot. Cook the tortillas one at a time until blistered and charred in spots, about 1 1/2 minutes per side.

Wrap in a dish towel to keep warm.



4 cups cut up and peeled fruit such as coconut, mango, watermelon, pineapple, papaya and cantaloupe.
1 lime cut in half
salt chile powder

Divide fruit into 2 cups or bowls and squeeze lime juice over the fruit.

Sprinkle with salt and chile powder to taste.

Makes 2 servings



6 ears fresh sweet corn in their husks
3 tbsp butter melted
1/2 cup mayonnaise or crema
1/3 finely crumbled queso anejo
1 tbsp powdered arbol chile

Place unpeeled corn into a large deep bowl and cover with cold water and weigh down with a plate to submerge in the water. Soak for 30 minutes and then drain.

Preheat grill and place grill rack about 5 inches above heat.

Grill unpeeled corn over medium-hot heat turning often until outer husks are blackened, about 15-20 minutes. Remove from heat and allow to cool slightly. Then peel off husks and remove corn silk.

Brush the peeled corn with butter and return to grill and cook until browned all over turning often, about 10 minutes.

Spread each ear with some mayonnaise or crema and then roll in cheese and sprinkle with powdered chile.


SALSA CRIOLLA (Chopped tomato salad)

1/4 cup olive oil
1 tsp red wine vinegar
1 small yellow onion peeled and diced
4 large ripe tomatoes diced
1 green pepper stemmed, seeded, and diced
1 serrano chile stemmed seeded and chopped

Pour oil and vinegar into a large bowl and whisk together.

Add onions, tomatoes, and bell peppers to the bowl. Toss with dressing until evenly coated.

Add chiles and stir well. Season to taste with salt.

Set aside for 30 minutes before serving.



30 dried guajillo chiles
4 dried avocado leaves
1/4 cup cider vinegar
8 cloves garlic peeled and coarsely chopped
2 tbsp ground cinnamon
1 tbsp dried oregano
1 1/2 tsp dried thyme
10 bay leaves crumbled
freshly ground black pepper

Rinse chiles. Heat a skillet over medium high heat and add chiles. Cook, turning often, until fragrant, about 40 seconds.

Transfer chiles to a bowl and cover with hot water. Let soak until soft, about 25 minutes.

In the same skillet, toast avocado leaves, turning once, for 30 seconds. Crumble and set aside.

Drain chiles and remove and throw away stems and seeds.

Put chiles in blender and add avocado leaves, vinegar, cinnamon, oregano, thyme, bay leaves, and pepper to taste. Puree until smooth.

Use as a marinade for meats.

Makes about 2 cups



5-6 dried red chiles..for a smokey flavor make one shile chipotle
2 tsp cumin seeds
4 cloves garlic crushed and peeled
1/2 lb butter softened

Put chiles into a small pot and cover with cold water bringing to a boil over high heat. Reduce heat to medium and simmer for 5-10 minutes. Remove pot from heat and set aside to allow chiles to soak until completely soft, about 10-15 minutes.

Lightly crush cumin seeds with a mortar and pestle and transfer to a small bowl and set aside.

Drain chiles and remove and throw away stems. Crush the chiles and garlic with the mortar and pestle to a coarse paste and set aside.

Whisk softened butter in a medium bowl until light and fluffy. Add crushed cumin seeds, chile-garlic paste and salt cot taste. Mix well with a wooden spoon.

Refrigerate the butter in a covered bowl or roll into logs wrapped in plastic wrap and freeze for up to 3 months.

Makes about 1/2 lb of butter


CHILES TOREADOS (roasted serrano chiles)

12-16 serrano chiles
vegetable oil

Gently flatten chiles with the side of a large knife and rub with a bit of oil.

Roast chiles on a griddle or in a small cast iron skillet over medium high heat turning them as they blister and char, about 10-15 minutes.

Transfer to a dish and season to taste with salt.

Makes 2-4 servings


CEBOLLAS CURTIDAS (pickled onions)

1 medium beet trimmed peeled and coarsely grated
2 cloves garlic crushed and peeled
2 bay leaves
1/2 cup white wine vinegar
1 red onions peeled and thinly sliced
1 cup soar orange juice (or 1/3 cup fresh lime juice mixed with 1 tbsp lime zest and 2/3 cup fresh grapefruit juice)

Place beets into a medium saucepan and garlic, bay leaves, vinegar and 4b cups water. Bring to a boil over high heat and then reduce heat to medium to simmer for 10 minutes.

Place onions in a medium bowl. Strain hot beet cooking liquid over the onions and set aside to rest until onions soften slightly, about 5 minutes.

Drain onions and return to bowl adding sour orange juice (or lime-grapefruit mixture) and salt to taste. Toss well.

Cover and refrigerate for at least 1 hour before serving.

Makes 1-2 cups



8 dried anaheim chiles rinsed
1 tsp vegetable oil
2 cloves garlic peeled
pinch of dried oregano

Place chiles and 5 cups of water into a medium pot. Partially cover the pot and bring to a boil over high heat. Reduce the heat to medium high and let simmer until chiles are soft, about 30 minutes.

Heat oil in a small cast iron or other heavy skillet over medium low heat. Add garlic and cook turning the cloves occasionally until soft and golden brown all over, about 15 minutes.

Transfer chiles with a slotted spoon to a clean surface and throw away all but 1 cup of the cooking liquid. Pull off and throw away the chile stems and place the chiles into a blender. Add the saved cooking liquid and puree until smooth. Transfer sauce to a bowl.

Add the oregano to the bowl crushing it gently between your finger. Season to taste with salt and stir to combine.

Sauce will last for about 2 weeks if covered and refrigerated.

Can be used as a topping for just about anything, but eggs, enchiladas and tamales go very well with it.

Makes about 1 3/4 cups



Wash them thoroughly and place in a deep pot with 3 cups of water. Bring to a boil an slowly add 1/4 tsp of baking soda tot he beans. Remove from heat and skim off foam that may have developed. Cover and let stand in liquid for 1 hour.

Add 2 more cups of water to the bean. Bring to a boil and reduce heat. Cover and simmer for 1 hour, stirring once until beans are tender.

Save 1 1/2 cups of cooking liquid for use during mashing the beans and any further cooking.


FRIJOLES REFRITOS #1 (refried beans)

1 cup prepared pinto beans
1 tsp salt
1 cup shredded cheddar cheese
3 tbsp oil

Heat 3 tbsp oil in a skillet over medium heat. Add cooked beans and 1 1/2 cup of cooking liquid.

Add 3/4 cup of shredded cheddar cheese and mash until smooth and cook until the liquid is mostly absorbed.

Top with remaining 1/4 cup cheese and serve warm.


FRIJOLES REFRITOS #2 (refried beans)

1 cup prepared pimento beans
4 bacon strips
1/2 tsp salt
1/8 tsp pepper

Fry bacon until crispy. Remove from skillet and chop bacon. Leave the grease in the skillet

Place beans and 1 1/2 cup cooking liquid from beans into skillet with grease and cook over medium heat.

Add 1/2 tsp sal and 1/8 tsp pepper and partially mash until mix is soupy but chunky. Add bacon and mix. Serve warm.


MEZCLA FRIJOLES REFRITOS (mixed refried beans)

1/2 cup prepared pinto beans
1/2 cup prepared black beans
1 beef bouillon cube
1/2 cup chopped onion
2 cloves garlic minced
1/2 tsp salt
1/8 tsp pepper
3 tbsp oil

Dissolve bouillon cube in 1 1/2 cup bean cooking liquid. Heat 3 tbsp oil in a skillet over medium heat and add 1/2 cup chopped onion and 2 cloves garlic and saute until soft.

Add cooked beans and 1/2 tsp salt and 1/8 tsp pepper and mix well. Mash will adding the cooking liquid but leave some the beans unmashed.

Cook until liquid is mostly absorbed


CALDO DE ALBONDIGAS (meatball soup)

3/4 lb ground beef
1 egg
1/2 cup bread crumbs
1 1/2 tsp salt
1/2 tsp pepper
1 tbsp and 1 tbsp parsley chopped
1/2 cup long grain rice
2 cups tomatoes chopped
1 cup sliced carrots
4 cups water
4 cups beef broth
1/2 cup onion chopped
1/2 tsp oregano leaves chopped

Combine ground beef, egg, 1/2 tsp salt, 1/4 tsp pepper, 1 tbsp parsley and 1/4 cup long grain rice and mix thoroughly. Form about 35 bite sized meatball.

Remove any excess grease by placing the meatballs in a flat dish and microwave for 5 minutes at medium heat or pre-boil on the stove. Remove the meatballs and let drain on a paper towel.

Mix tomatoes, carrots, water, beef broth, onions, 1 tbsp parsley, oregano leaves, 1 tsp salt, 1/4 tsp pepper and 1/4 cup rice in a pot. Add the meatballs. Bring to a boil and reduce heat.

Cover and let simmer for about 1 hour.



vegetable oil
8 6 inch tortillas cut into 1/4 inch wide strips
1 pasilla chile
10 ripe tomatoes
2 white onions peeled
4 cloves of garlic peeled
2 ancho chiles stemmed
4 sprigs fresh or 2 tbsp dried epazote
6 cups chicken stock
1 ripe avocado seeded peeled and cut into large pieces
8 ounces panela cheese or queso banco cheese cut into 1/4 inch cubes
2 limes cut into wedges

Pour 1/2 inch of oil into heavy skillet and heat over medium heat until it reaches a temperature of 350 degrees. Fry the tortilla strips in 2 batches until crisp, about 30 seconds per batch.

Transfer with a slotted spoon to paper towels to drain. Season to taste with salt while hot and set aside.

Add pasilla chile to the hot oil and fry until fragrant and puffed up, about 2 minutes. Set on paper towel to drain. Remove stem and throw it away.

Throw out all but 3 tbsp of frying oil and return skillet to high heat. Sear the tomatoes, onions, garlic, and ancho chile on all sides turning vegetables as they blacken,, about 3 minutes. Work in batches so skillet is not overly crowded.

Remove skillet from heat and puree vegetables and epazote in a blender. Place the puree in a large pot and add stock bringing to a boil over medium high heat. Season to taste with salt.

Divide the avocados, cheese and tortilla strips between 6-8 warm soup bowls and ladle in the soup.

Crumble some saved pasille chile over each bowl and serve with lime wedges.

Makes about 6-8 servings

SOPA DE LIMA (chicken-lime soup)
2 tbsp butter
1 white onion peeled and finely chopped
6 cups chicken stock
3 limes
1 chicken breast half (about 1/2 lb) on the bone
4 fresh tortillas
vegetable oil or lard
2 medium tomatoes seeded and diced
1 small mild green pepper stemmed and diced
1 habanero pepper stemmed seeded and sliced

Melt the butter in a medium pot over medium low heat. Add onions and cook stirring occasionally until soft, about 20 minutes. Add the stock and juice of two limes and bring to a simmer over medium high heat. Reduce to medium heat.

Season the chicken breast with salt and add to the pot. Poach chicken until juices run clear when the breast is pricked, about 20 minutes. Move chicken to a plate and set aside.

Cut tortillas into strips about 1 inch wide and then cut each strip into 4-5 triangles. Pour oil into a small pot (about 1-2 inches of oil) and fry tortillas in batches until crisp and golden, about 1-2 minutes per batch. Drain on paper towels and season with salt while still hot.

Remove and throw away the skin of the chicken. Remove all bones from chicken and throw away. Shred the chicken and divide it among 4 soup bowls.

Reheat the broth and season to taste with salt. Place some tomatoes, peppers, chiles and fried tortilla chips in each bowl and cover with broth.

Serve with lime wedges cut from remaining lime.

Makes 4 servings

These recipes are from Karan H. and her friend Dany's family in Cancun. Gracias!

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