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 …
This pozole rojo comes from mi amiga from the Bajío region of Mexico. She taught me the traditional method: pork with bones simmered slowly, hominy added for that distinctive chewy texture, and a rojo sauce made from rehydrated dried chiles. Pozole is celebration food in Mexico, served at fiestas and family gatherings. The garnishes on …
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: A Michelada 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 …
On the 1st and 2nd of November, Mexicans will honor and celebrate the spirit and memory of loved ones that came before them. The celebration is known as Día De Los Muertos (Day of the Dead). There are a number of traditional food dishes that are enjoyed during this time, either as a meal or …
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 …
I don’t know about you, but as I’m writing this, summer is in full swing and temperatures are blazing. I’ve been having non-stop cravings for icy cold, sweet drinks to cool me off for weeks. Luckily, many of our southern neighbors are used to things getting toasty during the summer months, so let’s take an …
A popular way to cool down in Spain or Mexico is to enjoy a sweetened rice-based drink called horchata. Easy to make if you think ahead a day, and flexible enough to have with or without alcohol. The recipe below is for a rum-based horchata cocktail, and it links to a recipe to make your …
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 red chile pepper sauce, made easier with a homemade spice blend instead of rehydrating and roasting dried peppers. Includes step-by-step photos and video for assembly. Prep: 45 min | Cook: 45 min + 60-90 min steaming | Makes: about 30 tamales Jump to: RECIPE | 5 Secrets to …
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 the 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 | …