Get ready to spice up your dinner routine with these 20 mouth-watering Mexican recipes! From classic dishes like chiles rellenos and carne asada tacos, to creative twists on traditional favorites like chorizo-stuffed breakfast burritos and mole-glazed chicken, we’ve got you covered. Whether you’re a seasoned cook or just starting out, these recipes are sure to become new staples in your kitchen.
In this article, we’ll be sharing a mix of quick weeknight dinners, special occasion-worthy meals, and delicious desserts that showcase the bold flavors and vibrant spirit of Mexican cuisine. From spicy shrimp ceviche to cheesy quesadillas, slow-cooked carnitas to veggie-packed stuffed peppers, there’s something for everyone in this collection.
So what are you waiting for? Let’s dive into these 20 Spicy Mexican Recipes for Flavorful Dinners and start cooking up some fiesta vibes!
Chicken Enchiladas with Green Sauce
Moist chicken wrapped in tortillas, smothered in a rich and tangy green sauce, and baked to perfection – this recipe is a flavorful twist on a classic Mexican dish.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 8-10 corn tortillas
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup chopped fresh cilantro
– 1 cup heavy cream
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 8 ounces crema or sour cream (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened.
3. Add chicken to the skillet and cook until browned and cooked through.
4. Wrap tortillas around cooked chicken, placing seam-side down in a baking dish.
5. Drizzle green sauce (see below) over the enchiladas and sprinkle with cilantro and parsley.
6. Bake for 20-25 minutes or until hot and bubbly.
Green Sauce:
– Blend together 1 cup chopped fresh cilantro, 2 cloves garlic, 1/4 cup chopped fresh parsley, salt, and pepper to taste.
Beef Tacos with Fresh Pico de Gallo
Savor the flavors of Mexico with this simple recipe that combines tender beef, crunchy tortillas, and a tangy pico de gallo topping. Perfect for a quick weeknight dinner or a gathering with friends.
Ingredients:
– 1 lb ground beef
– 1/2 medium onion, diced
– 1 packet taco seasoning
– 8-10 corn tortillas
– Salt and pepper to taste
– Fresh Pico de Gallo (recipe below)
– Optional toppings: shredded lettuce, diced tomatoes, avocado, sour cream, shredded cheese
Fresh Pico de Gallo Recipe:
– 1 cup diced fresh tomatoes
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– Salt to taste
Instructions:
1. Preheat a large skillet over medium-high heat.
2. Add the ground beef and cook until browned, breaking it up with a spoon as needed.
3. Add the diced onion and taco seasoning; cook for an additional 2-3 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning beef mixture onto tortillas and topping with Fresh Pico de Gallo, along with desired toppings.
Cooking Time: 15-20 minutes
Cheesy Quesadillas with Jalapeños
Get ready to savor the perfect blend of spicy and savory flavors with this easy-to-make recipe for cheesy quesadillas with jalapeños. Perfect as a snack, appetizer, or even main course, these quesadillas are sure to please!
Ingredients:
– 4 large tortillas
– 2 cups shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1/2 cup diced jalapeños (about 2-3 peppers)
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. Place a tortilla in the skillet and sprinkle half of the cheese on half of the tortilla.
3. Add diced jalapeños on top of the cheese.
4. Fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
6. Flip and cook for an additional 2-3 minutes or until the other side is also crispy.
7. Repeat with remaining ingredients.
Cooking Time: Approximately 10-12 minutes
Slow-Cooked Carnitas with Citrus
Slow-Cooked Carnitas with Citrus: A Delicious Twist on Traditional Pork Shoulder
This recipe combines the tenderizing powers of slow cooking with the brightness and acidity of citrus, resulting in a mouthwatering pork shoulder dish perfect for tacos, sandwiches, or salads.
Ingredients:
– 2 pounds pork shoulder
– 1/4 cup orange juice
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a slow cooker, whisk together orange and lime juices, garlic, oregano, salt, and pepper.
2. Add the pork shoulder to the slow cooker, making sure it’s fully coated with the citrus mixture.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Remove the pork from the slow cooker and shred with two forks. Strain the cooking liquid and discard the solids.
5. Return the shredded pork to the slow cooker and toss with the citrus juice.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Spicy Shrimp Ceviche with Avocado
Elevate your ceviche game with this refreshing twist, combining succulent shrimp, spicy kick, and creamy avocado. Perfect for warm weather or any occasion that calls for a light and zesty snack.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup freshly squeezed lime juice
– 1 jalapeño pepper, seeded and finely chopped
– 1 ripe avocado, diced
– 1/4 cup red onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine shrimp, lime juice, jalapeño, and garlic. Cover and refrigerate for at least 30 minutes or up to 2 hours.
2. Just before serving, stir in diced avocado and red onion.
3. Season with salt and pepper to taste.
4. Garnish with fresh cilantro leaves, if desired.
5. Serve immediately over ice or with tortilla chips.
Cooking Time: None! This dish is best served chilled, making it perfect for hot summer days or a quick snack anytime.
Vegetarian Stuffed Peppers with Black Beans
These flavorful peppers are a nutritious and satisfying vegetarian main course option. By filling bell peppers with a mix of cooked black beans, quinoa, and vegetables, you’ll create a deliciously healthy meal.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked black beans, warmed
– 1 cup cooked quinoa, cooled
– 1/2 cup diced onion
– 1/2 cup diced mushrooms
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: shredded cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a large bowl, combine black beans, quinoa, onion, mushrooms, garlic, cumin, salt, and pepper.
4. Stuff each pepper with the mixture, filling as full as possible.
5. Drizzle olive oil over the peppers and cover with aluminum foil.
6. Bake for 30 minutes. Remove foil and bake an additional 10-15 minutes, or until peppers are tender.
Cooking Time: 40-45 minutes
Chile Rellenos with Tomato Sauce
Chile Rellenos with Tomato Sauce: A flavorful Mexican dish that combines roasted poblano peppers with a savory tomato sauce and melted cheese.
Ingredients:
– 4 large poblano peppers
– 1/2 cup queso fresco or Monterey Jack cheese, crumbled
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, beaten
– Vegetable oil for frying
– 2 tablespoons butter
– 1 onion, diced
– 3 garlic cloves, minced
– 2 cups canned crushed tomatoes
– 1 cup chicken broth
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. Roast the poblano peppers over medium heat for 5-7 minutes, or until charred. Peel off the skin, remove seeds, and cut a slit down one side.
2. In a bowl, mix together flour, salt, and pepper. Dip each pepper into the beaten egg and then coat with the flour mixture.
3. Fry the peppers in hot oil for 1-2 minutes on each side, or until golden brown. Drain on paper towels.
4. In a large skillet, sauté the onion and garlic until softened. Add crushed tomatoes, chicken broth, and oregano. Bring to a simmer.
5. Place fried peppers into the sauce and top with cheese. Simmer for 2-3 minutes or until cheese is melted.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: Approximately 30 minutes
Pork Tamales with Red Chile Sauce
Experience the rich flavors of Mexico with these tender pork tamales smothered in a spicy red chile sauce. Perfect for special occasions or cozy nights in, this recipe is sure to become a family favorite.
Ingredients:
– 2 cups masa harina
– 1/2 cup lard or vegetable shortening
– 1/2 cup pork broth
– 1/4 teaspoon salt
– Filling ingredients:
+ 1 pound cooked pork shoulder, shredded
+ 1 onion, chopped
+ 2 cloves garlic, minced
+ 1 teaspoon cumin
+ 1/2 teaspoon paprika
– Red chile sauce:
+ 2 cups roasted red chiles
+ 1 cup chicken broth
+ 2 tablespoons tomato paste
+ 1 tablespoon olive oil
+ Salt and pepper, to taste
Instructions:
1. Prepare the tamales by mixing masa harina with lard or shortening, pork broth, and salt.
2. Assemble the tamales by spreading a thin layer of dough on a corn husk, adding the pork filling, and folding the tamale.
3. Steam the tamales for 1-2 hours until tender.
4. Prepare the red chile sauce by blending roasted red chiles with chicken broth, tomato paste, olive oil, salt, and pepper.
5. Serve the tamales with the spicy red chile sauce.
Cooking Time: 1-2 hours (steaming) + 10 minutes (sauce preparation)
Mexican Street Corn (Elote)
Grilled corn on the cob slathered with a mixture of mayonnaise, lime juice, chili powder, and cotija cheese – what’s not to love? This classic Mexican street food is a summer staple.
Ingredients:
– 4-6 ears of corn, husked and silked
– 1/2 cup mayonnaise
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon chili powder
– 1/2 cup crumbled cotija cheese
– Salt, to taste
– 2 tablespoons unsalted butter, melted
– Optional: chopped cilantro or scallions for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Grill corn ears for 10-12 minutes, turning every 3-4 minutes, until slightly charred and tender.
3. In a large bowl, whisk together mayonnaise, lime juice, and chili powder.
4. Slather the mixture onto each grilled corn ear, followed by a sprinkle of cotija cheese.
5. Season with salt to taste.
6. Drizzle with melted butter and garnish with cilantro or scallions, if desired.
Cooking Time: 12-15 minutes
Beef Birria Tacos with Consommé
Birria, a popular Mexican dish from the state of Jalisco, typically features slow-cooked meat in a rich broth. This recipe elevates the classic by serving tender beef birria in crispy tacos, accompanied by a savory consommé for dipping.
Ingredients:
– 2 pounds beef brisket or shank, cut into large pieces
– 1 onion, diced
– 3 cloves garlic, minced
– 1 jalapeño pepper, sliced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 2 cups beef consommé (homemade or store-bought)
– 8 corn tortillas
– Lime wedges, for serving
– Chopped cilantro, for garnish
Instructions:
1. In a large Dutch oven, brown the beef in oil over medium-high heat.
2. Add onion, garlic, and jalapeño; cook until softened.
3. Add cumin, paprika, salt, and pepper; stir to combine.
4. Pour in consommé and bring to a boil. Reduce heat and simmer for 2 hours or overnight.
5. Shred the beef with two forks.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos by spooning birria onto tortillas and serving with lime wedges and cilantro.
Cook Time: 2 hours
Chicken Tinga Tostadas
Get ready to spice up your snack game with these addictive chicken tinga tostadas! This recipe combines the rich flavors of Mexico’s street food scene with ease and simplicity.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 chipotle pepper in adobo sauce, chopped
– 1 teaspoon cumin
– Salt and pepper to taste
– 8 corn tortillas (for tostadas)
– Queso fresco or shredded cheese for serving (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Heat olive oil in a large skillet over medium-high heat.
2. Add diced onion, minced garlic, and chopped chipotle pepper. Cook until onion is translucent.
3. Shred cooked chicken into the skillet and stir to combine with spices.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tostadas by spooning shredded chicken onto warm tortillas, top with cheese (if using) and garnish with cilantro.
Cook Time: 15-20 minutes
Mexican Rice with Roasted Vegetables
This recipe combines the flavors of Mexico with the sweetness of roasted vegetables, creating a delicious and nutritious side dish perfect for any meal. The key to this dish is the caramelization of the vegetables in the oven, which brings out their natural sweetness.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, seeded and chopped
– 1 yellow bell pepper, seeded and chopped
– 1 small zucchini, sliced
– 1 teaspoon cumin
– Salt and pepper to taste
– Chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large pot, bring the rice and water to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until the water is absorbed.
3. While the rice cooks, toss the vegetables with olive oil, cumin, salt, and pepper on a baking sheet. Roast in the oven for 25-30 minutes or until the vegetables are tender and lightly caramelized.
4. Fluff the cooked rice with a fork and stir in chopped cilantro (if using). Serve hot alongside the roasted vegetables.
Cooking Time: 45-50 minutes
Chorizo and Egg Breakfast Burritos
Start your day with a flavorful twist on the classic breakfast burrito by combining spicy chorizo sausage with scrambled eggs, cheese, and fresh veggies. This recipe is perfect for a quick morning meal or brunch gathering.
Ingredients:
– 1 pound chorizo sausage
– 6 eggs
– 1/2 cup shredded cheddar cheese
– 1/2 cup chopped bell peppers
– 1/4 cup chopped onions
– 4 large flour tortillas
– Salt and pepper to taste
– Optional toppings: salsa, sour cream, avocado
Instructions:
1. Preheat a large skillet over medium-high heat.
2. Remove chorizo from casings and cook, breaking up with a spoon, until browned and crispy (about 5 minutes).
3. Scramble eggs in a separate bowl and set aside.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by filling each tortilla with cooked chorizo, scrambled eggs, cheese, bell peppers, and onions.
6. Cook for an additional 2-3 minutes or until the cheese is melted and the filling is heated through.
Cooking Time: 15-20 minutes
Chicken Mole with Dark Chocolate
This bold Mexican dish combines tender chicken, rich mole sauce, and the depth of dark chocolate for a truly unforgettable culinary experience. With its complex flavor profile and velvety texture, this recipe is sure to impress.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup dark chocolate chips (at least 70% cocoa)
– 1/4 cup raisins
– 1/4 cup almonds
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 tablespoon tomato paste
– 2 cups chicken broth
– 1/4 cup heavy cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the onion and garlic until softened.
3. Add the chocolate chips, raisins, almonds, cinnamon, cumin, smoked paprika, salt, and pepper. Stir until the chocolate melts.
4. Add the tomato paste, chicken broth, and heavy cream. Bring to a simmer.
5. Add the chicken breasts and cook for 30-40 minutes or until cooked through.
6. Serve hot and enjoy!
Cooking Time: 45-50 minutes
Fish Tacos with Mango Salsa
Experience the tropical flavors of Mexico with these delicious fish tacos topped with a sweet and tangy mango salsa. This recipe is perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 pound white fish (such as tilapia or cod), cut into small pieces
– 1/2 cup lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8 corn tortillas
– Mango Salsa (see below)
– Optional toppings: diced avocado, sour cream, cilantro
Mango Salsa:
– 2 ripe mangos, diced
– 1/4 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a shallow dish, whisk together lime juice, olive oil, garlic, cumin, salt, and pepper. Add fish and marinate for at least 30 minutes.
3. Grill fish for 3-4 minutes per side, or until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos with grilled fish, mango salsa, and desired toppings.
Cooking Time: 15-20 minutes
Pinto Bean and Cheese Nachos
Elevate your snack game with this delicious and easy-to-make Pinto Bean and Cheese Nachos recipe! A flavorful twist on traditional nachos, this dish combines creamy pinto beans, melted cheese, and crunchy tortilla chips.
Ingredients:
– 1 (16 oz) can pinto beans, drained and rinsed
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1 bag tortilla chips
– 1/4 cup chopped fresh cilantro
– 1 lime, cut into wedges
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine pinto beans and shredded cheese.
3. Arrange tortilla chips in a single layer on a baking sheet.
4. Spoon the bean-cheese mixture over the chips.
5. Bake for 10-12 minutes or until cheese is melted and bubbly.
6. Sprinkle with cilantro and serve with lime wedges.
Cooking Time: 10-12 minutes
Albóndigas Soup (Mexican Meatball Soup)
Albóndigas Soup is a classic Mexican comfort food that warms the heart and soul. This recipe combines tender meatballs, aromatic vegetables, and rich broth to create a satisfying and flavorful meal.
Ingredients:
– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup chopped onion
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper
– 4 cups chicken broth
– 2 medium potatoes, peeled and cubed
– 1 large carrot, peeled and sliced
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, combine ground beef, breadcrumbs, egg, onion, garlic, cumin, salt, and pepper. Mix well.
3. Form into meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
4. Bake for 15-20 minutes or until cooked through.
5. In a large pot, combine chicken broth, potatoes, carrot, and baked meatballs.
6. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until vegetables are tender.
7. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 45-50 minutes
Chiles en Nogada (Stuffed Poblano Peppers)
Chiles en Nogada: A Taste of Mexico
A classic Mexican dish, Chiles en Nogada is a flavorful and visually stunning recipe that showcases the country’s rich culinary heritage. This festive dish is typically served on special occasions, such as Mexico’s Independence Day.
Ingredients:
- 4 large poblano peppers
- 1 pound boneless chicken breast, cooked and shredded
- 1/2 cup white raisins
- 1/2 cup chopped pecans or walnuts
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 cup heavy cream
- 1 egg, beaten (for egg wash)
- Pomegranate seeds and crema (Mexican sour cream) for garnish
Instructions:
- Roast the poblano peppers over an open flame or in a preheated oven until charred. Peel off the skin, remove seeds, and cut a slit down one side to create a pocket.
- In a bowl, combine chicken, raisins, nuts, onion, garlic, cumin, paprika, and salt.
- Stuff each pepper with the chicken mixture, then brush with egg wash and place on a baking sheet.
- Bake at 375°F (190°C) for 20-25 minutes or until the peppers are tender.
Cooking Time:
Approximately 30-40 minutes, including roasting time.
Mexican Hot Chocolate with Cinnamon
This recipe is a twist on traditional hot chocolate, adding the warmth of cinnamon and a kick of heat from chili powder. Perfect for a chilly evening or as a pick-me-up any time of day.
Ingredients:
– 1 cup milk (whole, skim, or a non-dairy alternative)
– 2 tablespoons unsweetened cocoa powder
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground anise
– 1/8 teaspoon ground chili powder
– 2 tablespoons sugar (or to taste)
– 1/4 teaspoon salt
– 1/2 cup heavy cream or half-and-half (optional)
Instructions:
1. In a medium saucepan, warm the milk over low heat.
2. Add the cocoa powder, cinnamon, anise, and chili powder. Whisk until smooth.
3. Add the sugar and salt. Continue whisking until dissolved.
4. Bring the mixture to a simmer, then reduce the heat to low.
5. If desired, stir in heavy cream or half-and-half for added richness.
6. Serve immediately, garnished with a sprinkle of cinnamon if desired.
Cooking Time: 10-15 minutes
Flan de Leche (Caramel Custard)
Flan de Leche (Caramel Custard) Recipe
Flan de Leche, a classic Spanish dessert, is a creamy custard base topped with a rich caramel sauce. This recipe yields a smooth and silky flan with a deep golden caramel crust.
Ingredients:
– 1 cup granulated sugar
– 1/2 cup heavy cream
– 1/2 cup whole milk
– 3 large egg yolks
– 1/4 teaspoon kosher salt
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium saucepan, combine sugar and 1/2 cup water. Place over medium heat and cook until the sugar dissolves.
3. Increase heat to medium-high and bring mixture to a boil. Reduce heat to medium-low and simmer for 5-7 minutes, or until caramel turns golden brown.
4. In a separate bowl, whisk together cream, milk, egg yolks, and salt.
5. Gradually pour the warm caramel sauce into the cream mixture, whisking constantly.
6. Pour the mixture into 6 (1/2 cup) ramekins or cups.
7. Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the dishes.
8. Bake for 40-45 minutes, or until the edges are set and centers are still slightly jiggly.
9. Remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
Cooking Time: 40-45 minutes
Summary
Get ready to spice up your dinner routine with these 20 flavorful Mexican recipes! From classic dishes like Chicken Enchiladas and Beef Tacos, to creative twists like Spicy Shrimp Ceviche and Vegetarian Stuffed Peppers, there’s something for everyone. Indulge in cheesy Quesadillas, tender Carnitas, and spicy Albóndigas Soup. Don’t forget sweet treats like Flan de Leche and Mexican Hot Chocolate with Cinnamon. Whether you’re a seasoned cook or a culinary newbie, these recipes are sure to bring the flavor and excitement of Mexico to your table.
