These Mexican celebration dishes include both Americanized recipes with a Mexican flair as well as traditional Mexican recipes specific to certain regions of Mexico. They range from the casual pozole to the technique-specific tamale to the complex moles of Oaxaca. The recipes cover the type of food or drink that would be enjoyed at any Mexican celebration, no matter how minor.
Quick Summary: Champurrado (chahm-poo-RAH-doh) is a thick, warming Mexican hot chocolate made with masa harina, Mexican chocolate, and piloncillo (or brown sugar). Traditional for Day of the Dead and Christmas, it’s often served alongside tamales. Prep: 15 min | Cook: 20 min | Serves: 8 Jump to: RECIPE | What is Champurrado? | Champurrado vs …
Quick Summary: A complete guide to stocking your pantry for Mexican cooking, from everyday meals to holiday celebrations. Covers dried chiles, spices, masa, canned goods, and specialty ingredients. Includes guidance on where to source ingredients and how to substitute when needed. Built from years of cooking with friends from the Bajío region of Mexico and …
Quick Summary: Pozole rojo is a classic Mexican stew of pork and hominy in a red chile broth, slow-cooked until the flavors meld. This recipe comes from a friend in the Bajío region of Mexico. Made in large batches for celebrations and crowds. The garnishes (radishes, cabbage, lime, avocado, hot sauce) make the dish. Prep: …
Quick Summary: Chocoflan is a Mexican layered dessert where chocolate cake and flan switch places during baking. The “impossible” name refers to this magic. Common failures include runny texture (not cooling long enough) and sticking (not greasing the pan enough). Use a 10-cup bundt pan and cool at least 4 hours before flipping. Prep: 45 …
Quick Summary: A tangy, herbal Mexican sauce made from pumpkin seeds, tomatillos, poblano and serrano peppers, and fresh cilantro, served over chicken. Sometimes called mole verde, though pipián always features pumpkin seeds as the star. Easier than complex moles but deeply flavorful. Tested in Oaxaca and brought home to my Minnesota kitchen. Prep: 30 min …
Quick Summary: Albóndigas rellenas are traditional Mexican meatballs stuffed with hard-boiled egg and simmered in a smoky chipotle-tomato sauce. They are tender, satisfying, and are great for entertaining guests. Prep: 1 hr. | Cook: 1 hr. | Serves: 10 Jump to: RECIPE | How are Mexican Meatballs Different? | The “Stuffing” | Ingredients & Substitutions …
Quick Summary: This Michelada recipe combines light beer with Clamato juice, lime, Worcestershire sauce, Maggi seasoning, and hot sauce. Rim the glass with Tajín for a spicy-salty kick. Refreshing, not too strong, and perfect for game day or summer afternoons. Prep: 5 min | Serves: 2 cocktails Jump to: RECIPE | What Is A Michelada? …
Whatever the occasion, you can’t go wrong with these popular gift ideas for that friend or family member who loves to prepare Mexican food. Whether they’re a beginner or advanced cook, there’s a fun and useful gift for everyone! 1. Tortilla press If your loved one has been cooking Mexican food for a while, they’ll …
Quick Summary: A collection of traditional Mexican recipes for Día de los Muertos, Christmas, and other celebrations. From slow-simmered pozole and homemade tamales to mole, flan, and champurrado. Includes links to full recipes, a printable pantry checklist, and tips from a chile pepper farmer. Jump to: Día De Los Muertos | Pozole | Tamales | …
Calabaza en Tacha (aka candied pumpkin) is one of the traditional treats served on Mexico’s Day of the Dead Celebration, “Dia de Muertos”. The flavor is similar to what is served in the US as candied yams or sweet potatoes, but the key ingredients to this Mexican recipe include piloncillo syrup, cinnamon sticks, orange peel …
Quick Summary: Nine traditional Mexican drinks and frozen treats to beat summer heat. From creamy horchata to tangy agua de Jamaica to icy raspados, these recipes are easy to make at home and far more refreshing than store-bought alternatives. Most can be made in large batches for parties or kept in the fridge all week. …
Quick Summary: Quick Summary: A creamy, cooling cocktail made with homemade horchata base, spiced rum, and DIY cinnamon vanilla simple syrup. Horchata is a sweetened rice-based drink popular in Spain and Mexico. Make the base a day ahead, then the cocktail comes together in minutes. Prep: 5 min (plus overnight for base) | Serves: 1 …
Quick Summary: Homemade corn tortillas using masa harina and a tortilla press. Three ingredients, about 30 minutes start to finish. Includes tips on pressing, cooking on a comal, and getting the signature puff. Prep: 20 min | Cook: 2 min per tortilla | Makes: 19 tortillas Jump to: RECIPE | Masa vs Masa Harina | …
Quick Summary: Traditional Mexican pork tamales with tender shredded pork in red chile sauce, wrapped in corn husks and steamed until the masa is perfectly set. This recipe simplifies the chile sauce with a homemade spice blend, and includes step-by-step photos and video for assembly. Prep: 45 min | Cook: 45 min + 60-90 min …
Quick Summary: Rich, deeply spiced Mexican beef stew braised until fall-apart tender. The meat and consommé (braising broth) work together as both a stew and as a base for birria quesatacos. Made with chuck roast and short ribs for the richest broth. Traditional celebration food from Jalisco, now popular across the US. Prep: 30 min …