James Moffatt
Mexican cooking knows how to make a meal feel like an occasion, or at the very least, how to make weeknight dinners easy to pull together. This collection brings together 45 Mexican recipes we want to eat on repeat, from piled-high pulled chicken and black bean nachos to smoky pork loin tacos with pickled onion and salsa verde.
There’s ceviche, too, in two particularly good forms: kingfish on crisp tostadas and tuna with ginger, chilli and sweet corn. The list stretches from hearty soups for cooler nights to spiced meats, and crisp salads. And for those nights when a little Mexican inspiration is all that’s required, there are recipes that borrow from the pantry without sticking too closely to tradition, like fiery baked meatballs with black beans and chipotle.
Whether you’re feeding a crowd, planning a taco night or simply looking for something with a bit of heat, these are our top Mexican recipes to make, share and come back to.
Our top Mexican recipes to try
Add extra char to your tortillas by toasting them over a stove flame for a few seconds each side, then microwave them covered with a tea towel for 10 seconds to keep them nice and soft.
Baby corn delivers a delicate twist to this street-food favourite.
If we ever needed an excuse to have corn chips for dinner, this is it.
These rib-eye steak tacos are a choose your own adventure in texture and flavour.
The big bowl o’ red may have hotly contested origins, but chilli con carne’s smoky, spicy appeal is indisputable.
Beef taco rice is an Okinawan specialty that is an example of how fusion is by no means a dirty word.
A recipe inspired by Mexican food doyenne Diana Kennedy.
For an impressive meal, minus the fuss.
The Rock star plant-based chef shares her Spanish-Mexican queso dip with spicy vegan chorizo. A party snack that caters to dietaries, and is utterly delicious.
Just add beer and you’re set.
Australian Gourmet Traveller recipe for Calamari tacos with chilli sauce
A fast and spice-fuelled recipe, with inspiration from the flavours of Mexico.
“This achiote paste is usually slathered over our pork for tacos al pastor,” says La Casita chef Josh Lewis. “Here, I’ve used it on some beautiful albacore, which has a meaty yet delicate texture and flavour.”
“This dish is good enough to eat on its own,” says La Casita chef Josh Lewis.“The key is building up the layers of flavour, starting with good caramelisation on the rice.”
For a Filipino twist, charcoal these lamb cutlets in an ancho chilli, lime and oregano marinade – they’ll have an extra chilli bite.
Some purists believe there is no room for beans, but we think they add a rich, earthy flavour.
“The charred, sticky skin is my favourite part,” says La Casita chef Josh Lewis.
King prawns with green salsa recipe- For the green salsa, place the jalapeños in a saucepan with enough water to cover and bring just to the boil.
“Guajillo chillies give the smooth chilli sauce here just the right amount of heat,” says Curtis Stone. “The sauce is married with crisp tortilla chips for this popular Mexican breakfast dish.”
A chicken taco never goes astray.
Australian Gourmet Traveller fast recipe for crushed avocado, chilli and lime with crunchy tortillas.
A fiery Mexican take on noodle soup that’s big on tomatoes, lime and smoky spices.
This sashimi-style kingfish tostada makes an excellent snack on a summer’s day. If you don’t feel like frying tortillas, serve the ceviche and avocado separately with corn chips.
If you haven’t discovered the wonders of this spiced-corn street snack, be ready for the flavour revelation.
To mark our 50th anniversary, we collaborated with Patrón Tequila and Neil Perry to create a Mexican-themed birthday feast.
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Use a fatty pork shoulder for these tacos de carnitas. Roast it in the oven with salt for 20 minutes for a tender Mexican feast.
There are endless variations of this Mexican soup. Some cooks add green chilli, others prefer chipotles in adobo.
Chillies, spices and a hint of dark chocolate combine to make this Mexican recipe for chicken mole from Mamasita.
The definition of one-pan comfort food, finished with golden burrata and charred peppers.
This Mexican white corn soup has layers of pork flavour, popcorn-like hominy and a fresh cabbage garnish. Super-delicious.
Toby Wilson from Ghostboy Cantina shares his recipe for his spicy Chinese pancake tacos with marinated pork.
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A fast soup recipe ready in less than 20 minutes.
Lisa Featherby recipe for fast tostadas with radish, crab and jalapeño salsa.
Fast recipe for soft tacos with black bean mole and flank steak.
Our tip is to make a double batch of this picante — a smoother, more refined version of salsa — to serve at will.
This Mexican cheese dip is the ultimate party starter.
Classic flavours of lemon and sugar meet golden crisp churros. Need we say more?
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San Telmo’s beef and chorizo empanadas with chimichurri
(Credits: Chris Chen)The Argentinian eatery’s recipe for those filled pastry crescents, with a vibrant green sauce to boot.
La Casita’s Tepache Toreador
(Credits: Kara Rosenlund)“This is based on tepache, a traditional Mexican fermented beverage, crossed with a Margarita-style drink called a Toreador,” says La Casita bartender Ben Mudge.
“This cocktail is named for its pink colour, which comes from the hibiscus syrup we make,” says La Casita bartender Ben Mudge. “It’s garnished with candied flowers and a grilled lemon slice, which gives it a lovely caramelised lemon flavour.”
Spicy chicken and tortilla soup
(Credits: Ben Dearnley)A little bit of spice makes this soup extra nice.
With creamy avocado and the zing of lime juice, this Mexican-ish prawn cocktail is perfect for the summer. Just add corn chips.
Our variation of light and zesty Mexican aguachile, a dish that’s perfect for warm nights or those days when you’re seeking a substantial salad.
Rice bowl with braised oxtail and mole rojo
(Credits: Ben Dearnley)Recipe for rice bowl with braised oxtail and mole rojo by Rough Rice in Hobart, Tasmania.
The Margarita
(Credits: Rodney Macuja)Australian Gourmet Traveller recipe for Margaritas by Colman Andrews.
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