Top Rated Mexican Recipes
This fudge uses Mexican chocolate, which contains cinnamon, giving this fudge a pleasantly spicy kick to its aftertaste.
This fresh summer salad is the best way to use up all that beautiful corn.This recipe is courtesy of Molly Yeh.
If you appreciate a good cocktail, you’ve likely had a Moscow mule with vodka, ginger beer and lime in a shiny copper mug. Try it with tequila instead and you’ve got yourself a Mexican mule.This recipe is courtesy of Reed’s Ginger Beer.
Salsa and ground cumin add a Mexican twist to meat loaf. Serve the dish with Mexican rice to round out the meal.Recipe courtesy of McCormick
This recipe for Mexican cornbread casserole is a can't beat dinner dish. Cornbread is topped with melted cheese, ground beef and tomatoes to make a mouthwatering dish for all ages. This recipe is courtesy of Ready Set Eat.
Zesty Mexican spices liven up this loaded casserole of chicken, rice, beans, and broccoli—all topped with a layer of cheddar before baking. The dish is complete with crispy tortilla strips and sour cream.Recipe courtesy of Blue Apron
Make this Mexican horchata using all natural ingredients for a guilt-free, wholesome, iced drink.This recipe is courtesy of Food Renegade.
Traditional Mexican rice, a common side dish, provides 250-300 calories and upwards of 55 grams of carbohydrates per one-cup serving. A simple, substitution that’s lower in calories and carbohydrates is using cauliflower in place of standard rice. One cup of cauliflower provides less than 30 calories and approximately five grams of carbohydrates, and it is an excellent source of vitamins C and K. You can easily make cauliflower rice in your food processor or using a food grater. See the recipe below.This recipe is provided by Jennifer Christman, RDN, LDN, CPT at Medifast.
Be forewarned: This lasagna is properly hot. If you "don't do spicy food," feel free to cut down the amount of chipotles en adobo, or to omit them entirely. But, if you're a fellow fire-breather like me, you'll notice that contrary to what a lot of people say about spicy food, the flavors don't get drowned out in this dish. That's because there are plenty of robust flavors to stand up to all the heat — freshly ground cumin, rich freshly grated Monterey Jack cheese, and poblano peppers charred over an open flame. It's all in the details on this one.Click here to see 6 Irresistible Lasagna Recipes.
A delicious egg recipe featuring Almond Breeze milk.
Rampope is Mexican eggnog that hails from Puebla, Mexico. It is enjoyed on holidays such as Cinco de Mayo and Christmas. It is traditionally spiked with rum. This recipe follows tradtion, resulting in a strong, sweet beverage that'll make it hard to stop with one glass!
You’ll be surprised by how addictive this spicy and sweet popcorn is. It’s a perfect snack for every movie night in.This recipe is courtesy of Macheesmo.
I’m sure many people have a pound of ground beef in their freezer for those last minute meals in a hurry. Or just in case you need it. I know, because I always have a pound of ground beef in the freezer too. It is a lifesaver!
You as well as many of us, sometimes do not have the time to cook an elaborate meal, but still, want to serve a good meal for your family. At home, I also have those days, and since we love the authentic Mexican flavor in our meals, this Easy ground beef recipe packs those essential elements, it's tasty, quick to make, and it has a load of the Mexican flavors we enjoy.
This super easy ground beef casserole concentrates delicious juices from the ground beef it tastes fantastic with few ingredients like tomatoes, garlic, and onions. But the final touch is given by the cilantro. Lots of cilantro.
In case you need more ideas for recipes using ground beef, check the recipe for Easy Picadillo here on the blog, is a very similar dish to this one but this one is a combination of ground beef and potatoes.
There is also the more elaborate version of the Picadillo using ground beef, potatoes, carrots, and peas. Plus a few extras like olives and capers. This last one is the recipe I used to stuff the Poblano Chiles Rellenos.
Other ideas for ground beef is making Mexican meatballs, like Chipotle Meatballs, Mint Meatballs, and Mexican Meatball soup.
A Wide Selection To Choose From
We offer an extensive selection of high quality Mexican and Hispanic foods to choose from including wholesale tortillas, chiles, cheese, beans, chips, produce, tamales, rice, and so much more. We are also well known as one of the preferred Jarritos distributors delivering 11 fruit flavors of Jarritos, which is the first national soft drink brand in Mexico. We also distribute many other popular soft drinks as well as concentrates which are used for mixing Aguas Frescas.
For the best wholesale Mexican food in the country, there is no need to look anywhere else. Our extensive Hispanic food distribution also offers condiments and sauces to enhance the flavor of your food. Whether you need to restock on produce such as avocado or dry and canned chiles, you can find just what you need from Best Mexican Foods.
When you select our family-owned company for all of your Hispanic food supply needs, you can rest assured knowing that you will get reliable service and affordable prices on every order. Contact us at (845)469-5195 to learn more about our food and supplies or to place your order today!
Our Best Mexican Ice Pop Recipes for Instant Heat Relief
At Saveur, we take our poolside refreshment very seriously. And with the blazing summer heat nearly upon us, it’s time to rip off the pool covers and break out the ice pops. But don’t just grab a Fla-Vor-Ice from the freezer in the garage—try your hand at making some of our favorite Mexican-style paletas instead.
Paletas are delicious frozen treats that have a wide flavor range, from light and fruity to creamy with a bit of spice. Impress your friends by whipping up a few paletas de pina, (pineapple ice pops) in the cabana, or pulling out a paleta de arroz con leche—a frozen take on rice pudding. But before you begin, make sure you stock up on right popsicle sticks and popsicle molds for the job. To accompany your frosty Latin-American delights, consider whipping up a pitcher of refajo or one of our favorite cocktail granitas for a boozy refreshment.
From tamarind-chile to strawberries-and-cream, here are our favorite Mexican paleta recipes to try this summer.
Strawberries and Cream Ice Pops (Paletas de Fresas y Crema)The flavor of ripe summer strawberries is front and center in these creamy treats, which are brightened with just a touch of fresh lemon juice. Get the recipe for Strawberries and Cream Ice Pops (Paletas de Fresas y Crema) »
Tamarind-Chile Ice Pops (Paletas de Tamarindo y Chile)We love the combination of spicy ancho chile powder with sweet-sour tamarind. Get the recipe for Tamarind-Chile Ice Pops (Paletas de Tamarindo y Chile) »
Pineapple Ice Pops (Paletas de Piña)With just two ingredients—puréed pineapple and sugar—these paletas are unbelievably simple to assemble. Get the recipe for Pineapple Ice Pops (Paletas de Piña) »
If You’re Already A Rice Pudding Expert, You’ve Got To Try Rice Pudding Ice Pops
About the Recipe
When you hear the words “Mexican food” you might conjure up images of becoming a fire-breathing dragon. This slaw is far from that. Rather than spicy with heat, it’s simply spiced with a dressing of classic Mexican flavors.
Lime juice. Garlic. Cumin. Oregano. Coriander. And just a slight dash of hot sauce. Because I just couldn’t help myself and had to add just a dash of heat, but certainly not the whole enchilada.
Rather than mincing the garlic, I’ve totally been into the using a garlic press like my mom always used to do. This one has been a solid helper in my kitchen.
A slither of honey sweetens the dressing that’s then poured over the crunchy slaw with slivers of red onion and freshly chopped cilantro leaves. Then you simply toss and let it sit. If cilantro is not your thing, you can always give good old flat leaf parsley a go or leave it out all together.
SET UP YOUR FLAVOR PROFILE
We’ve got everything you need to up your kitchen game - plus, special offers and discounts just for you!
Because we are constantly improving our products, we encourage you to read the ingredient statement on our packages at the time of your purchase.
Copyright © 2021 McCormick & Company, Inc. All Rights Reserved. The Taste You Trust&trade
Apple, the Apple logo, iPhone, and iPad are trademarks of Apple Inc., registered in the U.S. and other countries and regions. App Store is a service mark of Apple Inc. Google Play and the Google Play logo are trademarks of Google LLC.
JOIN FLAVOR PROFILE TODAY!
We’ve got everything you need to up your kitchen game - plus, special offers and discounts just for you!
We value your privacy. You can manage additional layers of account protection via your account information settings.
Frequently Asked Questions About This Carnitas Recipe
Since posting this recipe back in 2015, I’ve received lots of great questions from readers. I want to make sure I answer the questions I get the most, so here’s the most frequently asked questions.
Are you sure there’s enough liquid in this carnitas recipe?
Yes. If you’re making this recipe in the slow cooker, you don’t need any extra liquid because pork shoulder is a very marbled cut of meat. As the meat cooks, the fat starts to render and provides enough liquid (and flavor!) for the recipe.
However, if you’re making this recipe in the Instant Pot, you will need to add some extra liquid as is required by any pressure cooker method of cooking. See Instant Pot notes below and in the recipe card.
Can I make these carnitas in the Instant Pot?
Yes! To make these carnitas in the Instant Pot pressure cooker, add all the ingredients into the pot just like you would in the slow cooker method, and then add in 1 cup of broth – chicken, beef or vegetable will all work.
Close the lid, set the vent to “sealing” and pressure cook on high for 40 minutes. Let the pressure release naturally for 15 minutes, then manually release the remaining pressure. Shred and serve as normal.
All I have is pork loin. Can I still make this recipe?
Yes, but I would add a tablespoon or two of fat – either olive oil, coconut oil or whatever you prefer.
Since pork loin is a much leaner cut than pork shoulder, I’d also add 1/4 cup of liquid – either broth or orange juice.
Can slow cooker carnitas be frozen?
Yes. To freeze, cool the pulled pork carnitas to room temperature. Place it in an air tight freezer bag, leaving about 2 inches of room at the top to allow for expansion, and freeze. It can be kept frozen for 4-6 months.
To reheat, heat it up in medium pot on the stove or a large bowl in the microwave.
How to Enjoy Mexican Food on a Cholesterol‐Lowering Diet
This article was co-authored by Patricia Somers, RD, PhD. Patricia Somers is a Registered Dietitian and an Associate Professor of the Department of Educational Leadership and Policy at the University of Texas at Austin. She received her RD from the Academy of Nutrition and Dietetics in 1979 and her PhD in Educational Administration (Higher Education Specialization) from the University of New Orleans. She received an Emerging Scholar Award from the American Association of University Women and the Faculty Excellence Award in Research from the University of Arkansas, Little Rock.
There are 15 references cited in this article, which can be found at the bottom of the page.
This article has been viewed 28,661 times.
Mexican food doesn’t have to be cut from your diet if you have high cholesterol. While many dishes are loaded with cheese, sour cream, and fried ingredients, there are many dishes you can make that are low in cholesterol. To eat Mexican on a low-cholesterol diet, limit the cheese and sour cream, choose lean meats and whole beans, add in fresh vegetables, and go for corn tortillas.
In Mexican cuisine, many soups are high in nutrients and low in calories. Look for one made with broth. Good bets are black bean, chicken tortilla, and shrimp (caldo de camaron) soups. Or you might try pozole -- a stew with pork, vegetables, and hominy (ground corn kernels). What’s more, this starter can fill you up: Research shows that people who sipped soup with lunch ate 20% less than when they didn’t.
In a large frying pan melt the 1/2 stick of butter, cut the chicken into bite size pieces and saute in the butter.
When no longer pink inside add the chopped onions and chopped green pepper, I only cook the onion and green pepper for a couple minutes I like them a little crunchy. Your choice! Salt and pepper to your taste.
Boil spaghetti in a large pan of water. Cook according to the package. Drain the pasta after cooked and discard the water. DO NOT RINSE! Set cooked pasta aside.
Add the tomatoes, soup, and spaghetti to the sautéed chicken, onion and green pepper mixture and gently fold.
Add the cheese and stir together, mixing well add salt and pepper to your taste. Heat until cheese is thoroughly melted, but be careful not to BURN.
Garnish with fresh grated Parmesan cheese and serve with salad and garlic bread!