Similar Recipes
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Orange Atole (Hot Mexican Corn Drink With Orange Zest)
Mexican atole, a hot drink made from corn, comes in a staggering variety of flavors, from sweet to savory, each one more delicious than the next. In this sweet one, the corn-flavored base, made from masa harina, is infused with orange zest for a warming, aromatic beverage that's perfect for winter.
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Champurrado (Mexican Hot Chocolate and Corn Drink)
Mexican atole, a hot drink made from corn, comes in a staggering variety of flavors, from sweet to savory, each one more delicious than the next. In this sweet one known as champurrado, the corn-flavored base, made from masa harina, is enriched with dark chocolate and cinnamon for a warming, aromatic beverage that's perfect for winter.
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Champurrado (Mexican Chocolate Atole)
Warm, rich, and luxuriously thick, champurrado is Mexican hot chocolate with an unexpected secret ingredient: corn masa.
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Peanut Horchata Sorbet
This is a sorbet that tastes like it isn't, bursting with nutty, buttery, and spicy flavors. It's an easy recipe with a few important tricks. First, use real Ceylon cinnamon, called canela in Mexico. It's a big part of what makes horchata taste like horchata.
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Mole Poblano
The range and depth of this Mexican chili and chocolate sauce is nothing short of spectacular, leaving no doubt where the full day of time spent in the kitchen making it went.
Mole Poblano
Mole Poblano is a true Mexican classic. It may be time consuming to make, but worth it for the amazing results, and complex flavor. It also freezes beautifully and is great on enchiladas!
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Peanut and Coke Sorbet
A rich but clean take on the southern classic of salted peanuts and sweet, fizzy cola.
"Mexican Street Corn" Soup
Sweet, savory, and loaded with flavor, this soup, inspired by the flavors of Mexican Street Corn, is a delicious way to serve summer corn.
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Polvorones de Cacahuate (Mexican Peanut Shortbread Cookies)
Crumbly, thick, and full of little peanut bits, these cookies are deeply satisfying.
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Atolillo (Simple Custard)
Understated and unpretentious, this simple custard is a great dessert to end your day with.
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Mexican atole, a hot drink made from corn, comes in a staggering variety of flavors, from sweet to savory, each one more delicious than the next. In this sweet one, the corn-flavored base, made from masa harina, is enriched with the nutty flavor of roasted peanuts for a warming, aromatic beverage that's perfect for winter.
Serve With
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Mexican Gorditas (Fried Stuffed Corn Cakes)
Once you eat a Mexican gordita, your life may never be the same again: Corn cakes made from masa dough are pan-fried to create a crisp exterior and a steamy, tender interior, then stuffed with any number of traditional fillings, from spicy beans, to fresh white cheese and tender shredded meats.
A Big Mexican Fiesta That's Easy to Make
It's Mexican FIESTA TIME!!!! Gather your amigos and get ready for a feast with this EASY Mexican Fiesta menu! Tacos with your choice of fillings, sides, starters - the works!
"Mexican Street Corn" Soup
Sweet, savory, and loaded with flavor, this soup, inspired by the flavors of Mexican Street Corn, is a delicious way to serve summer corn.
Chicken Burritos Mojados (Mexican Flag Wet Burritos)
These delectable burritos mojados (wet burritos) are stuffed with chicken, rice, beans, and cheese, and topped with sauces inspired by the Mexican flag.
Quesadilla!!!
Crispy on the outside, juicy, seasoned and molten inside. The only Quesadilla recipe you'll ever need - choose from chicken, beef or vegetarian quesadillas!
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Enfrijoladas (Corn Tortillas in Black Bean Sauce)
This Mexican classic features corn tortillas smothered in a velvety bean sauce, topped with crumbled cheese and onions.
Mexican Pizzas
Made using lebanese flatbread as the base, these Mexican Pizzas are super fast to make and freezer friendly.
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Brazo de Reina From 'Yucatán'
Brazo de reina is a large tamal filled with hardboiled eggs and served in generous slices. The name translates to "Queen's arm," which does little to describe the delightful complexity of the dish. David Sterling's recipe may be time-consuming, but what emerges at the end of the process is a glorious representation of the flavors of the Yucatán.
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Potato-Chorizo Sopes With Avocado Crema
One stellar member of the wide, wonderful world of Mexican masa-based dishes is the sope, a thin, shallow shell of corn dough that's fried until just crisp on the outside but hot and tender inside, then piled high with any number of meat-based fillings.
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Sopes de Pollo con Frijoles (Chicken Sopes With Beans)
Sope shells start with a dough made from masa harina (that's dehydrated nixtamalized corn flour) that gets flattened into a thick disk. The edges of the disk then get pinched to form a shallow saucer. The raw sope shell is fried just long enough to get it to hold its shape, but not so long that it gets crisp. The idea is that you want it to form an impenetrable barrier for the treats that go on top of it, but you still want it to be soft and warm in the center.