Taste of Mexico 2023

Mexican Food Fiesta!
Spice Up Your Life!
Viva Mexico!
Join us on a Culinary Journey
through the
Flavors of Mexico!
25 Authentic and Delicious Recipes!
Illustrated by
5,95 $ Paramte Poompuang
Taste of Mexico
Responsible publisher:
Magic Media ApS

Marievangsvej 103
4200 Slagelse
Denmark
VAT no: 21099139
Copyright© by Magic Media ApS
Food recipes: Juan Pérez

Illustrated by: Paramte Poompuang
Introduction
Welcome to the vibrant and delicious world of Mexican

cuisine! This cookbook is a celebration of the rich flavors and
cultural heritage of Mexico, featuring a collection of authentic
recipes that will transport you straight to the heart of this
vibrant country.
From sizzling fajitas to comforting enchiladas, spicy salsas to

refreshing margaritas, Mexican cuisine is known for its bold
flavors and fresh ingredients. In this cookbook, you will
discover a wide range of recipes that showcase the diverse
regional flavors of Mexico, from the smoky and savory dishes
of the north to the tropical and fruity flavors of the south.
Whether you are a seasoned chef or a beginner cook, this

cookbook will guide you through the basics of Mexican
cooking and provide you with the tools and techniques you
need to create delicious and authentic dishes at home. So grab
your apron and get ready to embark on a culinary adventure
that will tantalize your taste buds and awaken your senses!
All recipes are for 4 persons

Table of contents
1.Tacos 8
2.Enchiladas 10
3.Quesadillas 12
4.Chiles Rellenos 14
5.Tamales 16
6.Fajitas 18
7.Churros 20
8.Refried Beans 22
9.Ceviche 24
10.Chili con Carne 26
11.Queso Fundido 28
12.Sopaipillas 30
13.Carne Asada 32
14.Flautas 34
15.Camarones al Ajillo 36
16.Gorditas 38
17.Tortilla Soup 40
18.Cochinita Pibil 42
19.Chilaquiles 44
20.Huevos Rancheros 46
21.Menudo 48
22.Taquitos 50
23.Tostadas 52
24.Barbacoa 54
25.Empanadas 56
Tacos
Tacos are a traditional Mexican dish that consists of a tortilla made from corn or
wheat flour, which is filled with various ingredients such as meat, beans, cheese,
vegetables, and salsa. The tortilla is typically folded or rolled around the filling,
creating a handheld, portable meal that is both flavorful and convenient.
There are many different types of tacos, each with its own unique flavor and style.
Some popular variations include:
• Carne Asada Tacos: These tacos feature grilled steak, often seasoned with
citrus and spices.
• Carnitas Tacos: These tacos are made with tender, slow-cooked pork, often
served with a variety of toppings and garnishes.
• Fish Tacos: These tacos feature battered or grilled fish, typically topped with
fresh salsa or slaw.
• Vegetarian Tacos: These tacos feature a variety of plant-based fillings, such
as beans, tofu, or grilled vegetables.
Tacos can be enjoyed as a casual street food or as a more formal sit-down meal.
They are often served with a variety of toppings and condiments, such as guaca-
mole, sour cream, hot sauce, or lime wedges. Overall, tacos are a delicious and
versatile dish that has become popular all around the world.
8
Ingredients:
• 8-12 taco shells
• 1 lb ground beef or turkey
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• Salt and pepper, to taste
• 1 cup shredded cheddar cheese
• 1 cup shredded lettuce
• 1 large tomato, diced
• Salsa, sour cream, and/or guacamole (optional)
Instructions:
1. Preheat your oven to 350°F (175°C).
2. Heat a large skillet over medium-high heat. Add the ground beef or turkey, on
ion, and garlic. Cook, stirring occasionally, until the meat is browned and the
onion is soft and translucent.
3. Add the chili powder, cumin, salt, and pepper. Stir well to combine.
4. Reduce the heat to low and let the meat mixture simmer for 5-10 minutes to al
low the flavors to meld.
5. While the meat is cooking, arrange the taco shells on a baking sheet and place
them in the oven to warm.
6. Once the taco shells are warm, remove them from the oven and fill each one with
the meat mixture.
7. Top each taco with shredded cheese, lettuce, and diced tomato.
8. Serve with salsa, sour cream, and/or guacamole, if desired.
9
Enchiladas
Enchiladas are a popular Mexican dish that typically consists of corn tortillas
filled with various ingredients, such as meat, cheese, vegetables, or beans. The
tortillas are then rolled up and placed in a baking dish, covered with a sauce, and
baked until the cheese is melted and the sauce is bubbly.
There are many different types of enchiladas, each with its own unique flavor and
style. Some popular variations include:
• Cheese Enchiladas: These enchiladas are filled with cheese and covered in a
red or green sauce.
• Chicken Enchiladas: These enchiladas are filled with shredded chicken, of
ten mixed with cheese and/or beans, and covered in a red or green sauce.
• Beef Enchiladas: These enchiladas are filled with ground beef, often mixed
with cheese and/or beans, and covered in a red sauce.
• Vegetarian Enchiladas: These enchiladas are filled with a variety of vege
tables, such as zucchini, mushrooms, or peppers, and covered in a red or
green sauce.
Enchiladas are typically served with a variety of toppings and garnishes, such as
diced onion, cilantro, sour cream, or guacamole. They can be enjoyed as a main
dish or as part of a larger Mexican meal. Overall, enchiladas are a flavorful and
satisfying dish that has become popular all around the world.
10
Ingredients:
• 8-10 corn tortillas
• 1 lb ground beef or chicken
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 2 cups enchilada sauce (red or green)
• 2 cups shredded cheese (cheddar or Monterey jack)
• Optional toppings: diced onion, chopped cilantro, sour cream, guacamole
Instructions:
2. Heat a large skillet over medium-high heat. Add the ground beef or chicken,
onion, and garlic. Cook, stirring occasionally, until the meat is browned and
the onion is soft and translucent.
3. Add the chili powder, cumin, salt, and pepper. Stir well to combine.
4. Reduce the heat to low and let the meat mixture simmer for 5-10 minutes to
allow the flavors to meld.
5. Warm the tortillas in the microwave or on a griddle.
6. Spread a small amount of enchilada sauce in the bottom of a baking dish.
7. Fill each tortilla with a spoonful of the meat mixture and a sprinkle of
cheese. Roll up the tortilla and place it seam-side down in the baking dish.
Repeat with the remaining tortillas and filling.
8. Pour the remaining enchilada sauce over the top of the rolled tortillas.
9. Sprinkle the remaining cheese over the top of the sauce.
10. Cover the baking dish with foil and bake for 20-25 minutes.
11. Remove the foil and bake for an additional 5-10 minutes, until the cheese is
melted and bubbly.
12. Serve hot with optional toppings.
11
Quesadillas
Quesadillas are a popular Mexican dish consisting of a tortilla filled with melted
cheese and other ingredients such as meat, beans, vegetables, or salsa. The tortilla
is typically folded in half and then cooked on a griddle or in a pan until the cheese
is melted and the tortilla is crispy. Quesadillas can be served as a main dish or as
an appetizer, and they are often accompanied by guacamole, sour cream, or salsa.
They are a versatile and tasty meal that can be customized to suit different tastes
and preferences.
12
Ingredients:
• 8 large flour tortillas
• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 pound cooked and seasoned ground beef or sliced grilled chicken
• 1 diced tomato
• 1 diced red onion
• 1 diced green bell pepper
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Salsa, sour cream, and guacamole for serving (optional)
Instructions:
1. Preheat a large skillet over medium heat.
2. Spread a tablespoon of oil evenly in the skillet.
3. On a cutting board, place a tortilla and sprinkle with about 1/4 cup of
cheese.
4. Add a portion of the cooked meat, diced tomato, red onion, and green bell
pepper.
5. Add another 1/4 cup of cheese on top of the ingredients.
6. Fold the tortilla in half, pressing gently.
7. Place the quesadilla in the skillet and cook for 2-3 minutes on each side, or
until the cheese is melted and the tortilla is crispy.
8. Repeat with the remaining tortillas and ingredients.
9. Cut the quesadillas into wedges and serve with salsa, sour cream, and guaca
mole if desired.
13
Chiles Rellenos
Chiles Rellenos, which translates to “stuffed peppers” in Spanish, is a traditional
Mexican dish consisting of roasted poblano peppers that are stuffed with cheese,
meat, or other ingredients, then battered and fried.
To prepare chiles rellenos, the poblano peppers are typically roasted or grilled
until the skin is charred and blistered. The peppers are then peeled, seeded, and
stuffed with a filling of your choice, such as shredded cheese, ground beef or
chicken, refried beans, or a combination of ingredients.
14
Ingredients:
• 4 large poblano peppers
• 2 cups shredded cheese (cheddar or Monterey Jack)
• 1 pound ground beef or chicken
• 1 small onion, diced
• 4 large eggs, separated
• 1/4 cup all-purpose flour
• Vegetable oil for frying
• Salsa for serving (optional)
Instructions:
1. Preheat the broiler to high and place the poblano peppers on a baking sheet.
2. Broil the peppers for 5-7 minutes, turning occasionally, until the skin is
charred and blistered.
3. Remove the peppers from the oven and place them in a plastic bag to steam
for 10 minutes. This will make it easier to remove the skins.
4. While the peppers are steaming, heat 2 tablespoons of vegetable oil in a skil
let over medium heat.
5. Add the ground beef or chicken, onion, and garlic to the skillet, and season
with salt and pepper. Cook until the meat is browned and the onions are
translucent.
6. Remove the peppers from the bag and carefully peel off the skin. Cut a slit
down the side of each pepper and remove the seeds and membranes.
7. Stuff each pepper with the meat mixture and shredded cheese.
8. In a mixing bowl, beat the egg whites until stiff peaks form. In another bowl,
beat the egg yolks until light and frothy, then stir in the flour.
9. Fold the egg yolk mixture into the egg whites.
10. Heat about 1 inch of oil in a large skillet over medium-high heat.
11. Dip each pepper into the egg mixture, coating it evenly.
12. Carefully place the peppers in the hot oil and fry until golden brown on all
sides.
13. Remove the peppers from the skillet and place them on a paper towel to
drain excess oil.
14. Serve the chiles rellenos hot, with salsa on the side if desired.
15
Tamales
Tamales are a traditional Latin American dish made from masa (corn dough) that
is filled with a variety of ingredients such as meats, vegetables, cheese, or chilies,
and then wrapped in corn husks or banana leaves. The filling is typically seasoned
with spices and cooked in a sauce, and the tamale is then steamed until the masa
is cooked through.
Tamales are a popular food in many countries, including Mexico, Guatemala, El
Salvador, Honduras, Costa Rica, Nicaragua, and Colombia, among others. They
are often served during holidays or special occasions, and can be found in both
savory and sweet varieties.
16
Ingredients:
• 2 cups masa harina (corn flour)
• 2 cups chicken or vegetable broth
• 1/2 cup vegetable shortening or lard
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup cooked and shredded chicken, pork, or beef
• 1 cup salsa or diced tomatoes
• 1/2 cup sliced black olives
• 12-16 dried corn husks, soaked in warm water for 30 minutes
Instructions:
1. In a large bowl, combine the masa harina, broth, shortening or lard, baking powder,
and salt. Mix until the dough is smooth and pliable.
2. In another bowl, mix the shredded meat with the salsa and olives.
3. Take a soaked corn husk and spread about 1/4 cup of the masa dough over it, leaving a
border of about 1 inch around the edges.
4. Spoon a few tablespoons of the meat filling in the center of the masa, then fold the edg
es of the corn husk over to enclose the filling. Tie the ends of the husk with kitchen
twine or a strip of corn husk to secure the tamale.
5. Repeat with the remaining husks and filling until all the tamales are made.
6. In a large pot with a steamer basket, add enough water to reach just below the basket.
Bring the water to a boil over medium-high heat.
7. Arrange the tamales in the steamer basket, standing them upright with the folded side
down. Cover the pot with a tight-fitting lid and steam the tamales for 1-1/2 to 2 hours,
or until the masa is firm and cooked through.
8. Remove the tamales from the steamer and let them cool for a few minutes before serv
ing. Serve with salsa, guacamole, or sour cream, if desired.
17
Fajitas
Fajitas are a popular Tex-Mex dish consisting of grilled or sautéed strips of mari-
nated meat (usually beef, chicken, or shrimp) served with onions and bell peppers
on a sizzling hot skillet or platter. The sizzling sound and aroma are part of the
fun of serving fajitas at the table.
The meat and vegetables are typically seasoned with a blend of spices, including
chili powder, cumin, garlic powder, and paprika. Fajitas are usually served with
warm flour tortillas, sour cream, guacamole, shredded cheese, and salsa on the
side.
18
Ingredients:
• 1 pound boneless, skinless chicken breasts, sliced into thin strips
• 1 red bell pepper, sliced into thin strips
• 1 green bell pepper, sliced into thin strips
• 1 large onion, sliced into thin strips
• 3 tablespoons vegetable oil, divided
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and black pepper, to taste
• 8 small flour tortillas
• Optional toppings: sour cream, shredded cheese, guacamole, salsa, lime
wedges
Instructions:
1. In a small bowl, mix together the chili powder, cumin, garlic powder, paprika,
salt, and pepper.
2. In a large bowl, toss the chicken strips with 1 tablespoon of vegetable oil and half
of the spice mixture until well coated.
3. Heat a large skillet or griddle over medium-high heat. Add 1 tablespoon of veg
etable oil, then add the chicken strips and cook for 5-7 minutes, stirring occa
sionally, until fully cooked and slightly charred. Remove from skillet and set
aside.
4. In the same skillet, add the remaining tablespoon of vegetable oil, then add the
sliced bell peppers and onions. Sprinkle with the remaining spice mixture and
cook for 5-7 minutes, stirring occasionally, until softened and slightly charred.
5. Warm the tortillas according to package instructions.
6. To assemble the fajitas, place some of the chicken and vegetable mixture in the
center of each tortilla. Top with desired toppings, fold or roll up the tortilla, and
serve immediately.
19
Churros
Churros are a fried dough pastry that originated in Spain and is now popular in
many countries around the world, particularly in Latin America. They are typi-
cally eaten as a dessert or snack and can be enjoyed plain or served with various
dipping sauces.
Churros are made by mixing flour, water, and salt to form a dough, which is then
piped through a star-shaped nozzle to create long, thin strips of dough. The dough
strips are then deep-fried until golden brown and crispy on the outside, with a
soft and chewy interior.
20
Ingredients:
• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 3 eggs
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• Vegetable oil, for frying
Instructions:
1. In a medium saucepan, combine the water, butter, and salt. Bring to a boil
over medium-high heat.
2. Reduce the heat to low and add the flour, stirring constantly with a wooden
spoon until the mixture forms a ball.
3. Remove the pan from the heat and let it cool for a few minutes. Add the
eggs one at a time, stirring vigorously after each addition until the mixture is
smooth.
4. Heat a large skillet or pot with vegetable oil to 375°F (190°C).
5. Fill a piping bag fitted with a star tip with the churro dough.
6. Pipe the dough directly into the hot oil, cutting the dough with scissors into
3-4 inch pieces.
7. Fry the churros for 2-3 minutes, or until golden brown on both sides.
8. Remove the churros with a slotted spoon and drain them on paper towels.
9. Mix together the sugar and cinnamon in a shallow dish.
10. Roll the warm churros in the cinnamon sugar mixture until they are fully
coated.
11. Serve the churros warm and enjoy!
21
Refried Beans
Refried beans are a staple in Mexican cuisine and are made by cooking pinto
beans until they are soft, then mashing them and frying them in oil with season-
ings such as garlic, onion, and cumin. The term “refried” is a mistranslation of the
Spanish word “frijoles refritos,” which actually means “well-fried beans.”
To make refried beans, dried pinto beans are typically soaked overnight to soften
them and reduce cooking time. They are then cooked in water with garlic, onion,
and salt until they are tender and have absorbed the flavors of the seasoning.
22
Ingredients:
• 1 cup dried pinto beans
• 4 cups water
• 1/2 medium onion, chopped
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• Salt, to taste
Instructions:
1. Rinse the dried pinto beans under running water and soak them overnight
in enough water to cover them by at least 2 inches.
2. Drain the soaked beans and rinse them again.
3. In a large pot, combine the beans, water, chopped onion, and minced garlic.
Bring to a boil over high heat.
4. Reduce the heat to low, cover the pot, and simmer the beans for 1 to 1 1/2
hours, or until they are tender.
5. Drain the beans, reserving the cooking liquid.
6. In a large skillet, heat the vegetable oil over medium heat. Add the mashed
beans to the skillet and stir to combine.
7. Cook the beans, stirring frequently, for 10-15 minutes, or until they are
thick and creamy.
8. Add the ground cumin and salt to taste, stirring to combine.
9. If the beans are too thick, add some of the reserved cooking liquid a little at
a time until they reach the desired consistency.
10. Serve the refried beans warm as a side dish or use them to fill burritos or
tacos.
23
Ceviche
Ceviche (also spelled as “cebiche” or “seviche”) is a popular seafood dish that
originated in Peru but is now enjoyed throughout Latin America and other parts
of the world. It typically consists of raw fish or seafood that has been marinated in
citrus juice (usually lime or lemon), along with various seasonings and vegetables.
The acid in the citrus juice partially cooks the seafood, giving it a tender and
slightly firm texture, while also adding a tangy and refreshing flavor. Common
ingredients in ceviche include onions, cilantro, chili peppers, salt, and sometimes
additional ingredients such as avocado or tomato.
24
Ingredients:
• 1 pound of fresh white fish (such as snapper, halibut, or tilapia), diced into
small pieces
• 1/2 red onion, thinly sliced
• 1/2 cup freshly squeezed lime juice
• 1/2 cup freshly squeezed lemon juice
• 1 jalapeno pepper, seeded and minced
• 1/4 cup chopped fresh cilantro
• 1 large avocado, diced
Instructions:
1. In a glass or non-reactive bowl, combine the diced fish, onion, lime juice,
lemon juice, jalapeno, cilantro, salt, and pepper. Mix well to combine.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or
until the fish is opaque and has been “cooked” by the acid in the citrus
juices.
3. Just before serving, add the diced avocado to the ceviche and gently mix to
combine.
4. Serve the ceviche in individual bowls or glasses, garnished with additional
cilantro or sliced jalapeno peppers if desired.
25
Chili con Carne
Chili con carne, which translates to “chili with meat” in Spanish, is a spicy stew-
like dish that originated in the southwest United States and northern Mexico. It is
typically made with ground beef, kidney beans, tomatoes, and a variety of spices
and seasonings, including chili powder, cumin, paprika, oregano, and garlic.
The dish is typically prepared by browning ground beef in a large pot or Dutch
oven, then adding chopped onions and garlic and cooking until they are softened.
Next, diced tomatoes, tomato sauce, and beef broth are added to the pot, along
with the spices and seasonings. The mixture is then simmered for at least 30 min-
utes to allow the flavors to blend together.
26
Ingredients:
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 pound ground beef
• 1 can kidney beans (15 oz), drained and rinsed
• 1 can diced tomatoes (14.5 oz)
• 1 can tomato sauce (8 oz)
• 1 tablespoon chili powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/4 teaspoon black pepper
• Optional toppings: shredded cheese, sour cream, chopped onion, cilantro,
tortilla chips
Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the
chopped onion and minced garlic, and cook until softened, about 5 minutes.
2. Add the ground beef to the pot and cook, breaking it up with a wooden spoon,
until browned and cooked through, about 10 minutes.
3. Drain any excess fat from the pot, then add the drained kidney beans, diced to
matoes, tomato sauce, chili powder, cumin, paprika, oregano, salt, and pepper.
4. Bring the mixture to a simmer, then reduce the heat to low and cook, covered, for
about 30 minutes, stirring occasionally.
5. After 30 minutes, remove the lid and continue to simmer the chili for another 15-
20 minutes, or until it has thickened to your liking. Taste and adjust seasoning as
needed.
6. Serve the chili hot, garnished with shredded cheese, sour cream, chopped onion,
cilantro, or tortilla chips, if desired.
27
Queso Fundido
Queso Fundido is a Mexican dish that literally translates to “melted cheese.” It is a
hot, gooey, and indulgent dip or appetizer that is popular in many parts of Mexico
and the southwestern United States.
The dish typically consists of melted cheese (often a combination of cheddar,
Monterey Jack, or asadero) that is mixed with a variety of other ingredients such
as cooked chorizo sausage, roasted poblano peppers, or sautéed onions and garlic.
The cheese is melted until it becomes a gooey, stretchy, and slightly browned mix-
ture, then served immediately while still hot.
28
Ingredients:
• 1 tablespoon olive oil
• 1/2 pound chorizo sausage, casings removed
• 1/2 cup chopped onion
• 2 poblano peppers, roasted, peeled, seeded, and chopped
• 2 cups shredded cheese (such as a mix of cheddar and Monterey Jack)
• 1/4 cup milk
• Tortillas, chips, or bread, for serving
Instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chorizo
sausage and cook, breaking it up with a wooden spoon, until browned and
cooked through, about 8-10 minutes.
3. Add the chopped onion and minced garlic to the skillet and cook for anoth
er 2-3 minutes, or until the onion is softened.
4. Add the roasted poblano peppers to the skillet and stir to combine.
5. Reduce the heat to low and add the shredded cheese and milk to the skillet,
stirring until the cheese is melted and the mixture is smooth and bubbly.
6. Season with salt and pepper to taste.
7. Transfer the skillet to the oven and bake for 10-15 minutes, or until the
cheese is golden and bubbly.
8. Serve the Queso Fundido hot, with warm tortillas, chips, or bread for dip
ping.
29
Sopaipillas
Sopaipillas are a type of fried pastry that is popular in many Latin American
countries, particularly in Chile, Peru, and Bolivia. They are typically served as a
snack or dessert and can be enjoyed on their own or with a variety of toppings.
Sopaipillas are made from a simple dough that is fried until it is crispy and puffy.
The dough is typically made from flour, salt, baking powder, and a liquid such as
water, milk, or pumpkin puree. The dough is kneaded until it is smooth and elas-
tic, then rolled out into a thin sheet and cut into small circles or squares.
30
Ingredients:
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1/4 cup vegetable shortening
• 3/4 cup warm water
• Oil, for frying
• Powdered sugar, honey, or other toppings (optional)
Instructions:
1. In a large bowl, whisk together the flour, salt, and baking powder.
2. Add the vegetable shortening and use a pastry cutter or your fingers to work it
into the flour mixture until it is evenly distributed and the mixture resembles
coarse crumbs.
3. Add the warm water to the bowl and stir until a soft dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or
until the dough is smooth and elastic.
5. Cover the dough with a clean cloth and let it rest for 15-20 minutes.
6. Heat a few inches of oil in a large, deep skillet or pot over medium-high heat.
7. On a lightly floured surface, roll out the dough into a thin sheet about 1/4 inch
thick.
8. Use a cookie cutter or knife to cut the dough into small circles or squares, about
2-3 inches in size.
9. Fry the sopaipillas in the hot oil, turning once, until they are golden brown and
puffed up, about 1-2 minutes per side.
10. Use a slotted spoon to remove the sopaipillas from the oil and drain them on pa
per towels.
11. Serve the sopaipillas hot, sprinkled with powdered sugar, drizzled with honey, or
topped with other sweet or savory toppings, as desired.
31
Carne Asada
Carne Asada is a popular dish in Mexican cuisine that typically consists of mari-
nated and grilled beef. The term “carne asada” literally translates to “grilled meat”
in Spanish. The beef used for carne asada is usually flank steak or skirt steak,
which is marinated in a mixture of lime juice, garlic, cumin, oregano, chili pow-
der, and other seasonings.
After marinating for a few hours, the beef is grilled over high heat until it is
charred on the outside and tender and juicy on the inside. Once cooked, the meat
is typically sliced thinly against the grain and served with tortillas, beans, rice, and
other toppings like salsa, guacamole, and cilantro.
32
Ingredients:
• 1 lb. flank steak or skirt steak
• Juice of 2 limes
• 4 cloves of garlic, minced
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1 tsp. chili powder
• Tortillas
• Salsa, guacamole, and other toppings of your choice
Instructions:
1. In a large bowl, whisk together the lime juice, garlic, cumin, oregano, chili
powder, salt, and pepper.
2. Add the flank steak or skirt steak to the marinade and toss to coat. Cover
and refrigerate for at least 2 hours or overnight.
3. Preheat your grill to high heat. Remove the steak from the marinade and
discard any excess marinade.
4. Place the steak on the grill and cook for 3-4 minutes per side for medi
um-rare, or until the internal temperature reaches 135°F (57°C).
5. Remove the steak from the grill and let it rest for a few minutes before slic
ing it thinly against the grain.
6. Serve the sliced steak with warm tortillas, salsa, guacamole, and any other
toppings of your choice.
33
Flautas
Flautas are a popular Mexican dish that consists of rolled-up tortillas that are
filled with various ingredients such as shredded chicken, beef, or cheese, and then
fried until crispy. The term “flauta” means “flute” in Spanish, and the rolled-up
tortillas resemble the shape of a flute.
To make flautas, tortillas are typically filled with the desired ingredients, rolled
up tightly, and then secured with toothpicks to prevent them from unraveling.
The rolled-up tortillas are then deep-fried in oil until they are golden brown and
crispy.
34
Ingredients:
• 1 lb chicken breast, cooked and shredded
• 8-10 corn tortillas
• 1/2 onion, chopped
• 1 clove garlic, minced
• 1 tbsp vegetable oil
• 1/2 cup shredded cheese
• Optional toppings: sour cream, salsa, guacamole, chopped lettuce, chopped
tomatoes
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pan, heat the vegetable oil over medium heat. Add the chopped onion
and garlic and cook until the onion is translucent, about 5 minutes.
3. Add the shredded chicken to the pan and season with salt and pepper. Cook for a
few minutes until heated through.
4. Warm up the corn tortillas in the microwave for about 30 seconds to make them
more pliable.
5. Spoon about 2-3 tablespoons of the chicken mixture onto each tortilla and sprin
kle some shredded cheese on top.
6. Roll up the tortillas tightly and place them seam-side down on a baking sheet
lined with parchment paper.
7. Bake in the preheated oven for 20-25 minutes, or until the flautas are crispy and
golden brown.
8. Serve the flautas hot with your favorite toppings.
35
Camarones al Ajillo
Camarones al Ajillo is a popular Mexican dish consisting of tender, succulent
shrimp sautéed in a garlic and chili-infused oil. The name translates to “garlic
shrimp” in English, and the dish is known for its bold flavors and simplicity.
To prepare Camarones al Ajillo, peeled and deveined shrimp are marinated in a
mixture of garlic, chili, and lime juice, then sautéed in a skillet with olive oil until
they turn pink and slightly caramelized. The garlic and chili-infused oil infuses
the shrimp with a rich, bold flavor that is balanced by the citrusy freshness of the
lime juice.
36
Ingredients:
• 1 lb (450 g) large shrimp, peeled and deveined
• 5-6 cloves of garlic, minced
• 1-2 serrano chilies, finely chopped
• 1/4 cup (60 ml) olive oil
• 2 tbsp (30 ml) butter
• Juice of 1 lime
• Salt and black pepper, to taste
• Chopped fresh parsley or cilantro, for garnish (optional)
Instructions:
1. In a large bowl, combine the shrimp, garlic, serrano chilies, olive oil, lime
juice, salt, and black pepper. Toss well to coat the shrimp with the marinade.
Cover the bowl and refrigerate for at least 15 minutes, or up to 2 hours.
2. Heat a large skillet over medium-high heat. Add the butter and let it melt.
3. Add the marinated shrimp to the skillet and sauté for 3-4 minutes, stirring
occasionally, until the shrimp are pink and slightly caramelized.
4. Transfer the shrimp and any remaining sauce from the skillet to a serving
platter. Sprinkle with chopped parsley or cilantro, if desired.
5. Serve the Camarones al Ajillo immediately, with rice, beans, or a salad on
the side.
37
Gorditas
Gorditas are a type of Mexican food that is popular in various regions of the
country. The word “gordita” literally means “little fat one” in Spanish, and refers to
the thick, round shape of the tortilla used to make them.
Traditionally, gorditas are made from masa, a dough made from cornmeal that
is shaped into thick, small discs and cooked on a griddle. Once the gorditas are
cooked, they are sliced open and filled with a variety of ingredients, such as re-
fried beans, cheese, meat, or vegetables.
38
Ingredients:
• 2 cups masa harina
• 1 1/4 cups warm water
• 1 tablespoon vegetable oil
• Filling of your choice (such as refried beans, cheese, meat, or vegetables)
• Toppings of your choice (such as salsa, guacamole, or sour cream)
Instructions:
1. In a large mixing bowl, combine the masa harina, warm water, salt, and veg
etable oil. Mix together until a smooth dough forms.
2. Divide the dough into 8 equal portions and shape each portion into a ball.
3. Flatten each ball slightly with your hands to form a thick disc.
4. Heat a griddle or non-stick skillet over medium-high heat.
5. Cook the gorditas for 2-3 minutes on each side, or until they are lightly
browned and cooked through.
6. Once cooked, slice each gordita open and fill with your desired filling.
7. Serve hot with your preferred toppings on top.
39
Tortilla Soup
Tortilla soup, also known as sopa de tortilla, is a traditional Mexican soup that is
typically made with a tomato-based broth and strips of crispy tortillas. The soup
can be made with a variety of ingredients, but commonly includes chicken, vege-
tables, beans, and spices.
To make tortilla soup, chicken broth is typically combined with diced tomatoes,
onions, garlic, and spices such as chili powder, cumin, and oregano. Chicken is
then added to the soup and simmered until cooked through. Other ingredients
such as corn, black beans, or peppers may also be added for additional flavor and
texture.
40
Ingredients:
• 6 cups chicken broth
• 1 can diced tomatoes (14.5 oz)
• 1 jalapeño pepper, seeded and minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 2 cups shredded cooked chicken
• 1 can black beans, drained and rinsed (15 oz)
• 1 cup frozen corn kernels
• 2 tablespoons chopped fresh cilantro
• 4 corn tortillas
• Vegetable oil, for frying
• Toppings: shredded cheese, diced avocado, sour cream, lime wedges
Instructions:
1. In a large pot, bring the chicken broth, diced tomatoes (with their juices), onion,
garlic, jalapeño pepper, chili powder, cumin, oregano, and salt to a simmer over
medium heat.
2. Add the shredded chicken, black beans, corn, and cilantro to the pot. Simmer for
10-15 minutes, or until the soup is heated through and the flavors have melded
together.
3. While the soup is simmering, prepare the tortilla strips. Cut the corn tortillas
into thin strips. Heat 1/2 inch of vegetable oil in a small skillet over medium-high
heat. Once the oil is hot, add the tortilla strips in batches and fry until they are
golden brown and crispy. Remove the tortilla strips with a slotted spoon and
transfer them to a paper towel-lined plate to drain excess oil.
4. To serve, ladle the soup into bowls and top each bowl with a handful of tortilla
strips and desired toppings, such as shredded cheese, diced avocado, sour cream,
and lime wedges.
41
Cochinita Pibil
Cochinita Pibil is a traditional Mexican dish that originated in the Yucatan region.
It is a slow-roasted pork dish that is marinated in a flavorful blend of spices and
sour orange juice.
To make Cochinita Pibil, a pork shoulder or leg is typically marinated in a mix-
ture of achiote paste, garlic, cumin, oregano, salt, and sour orange juice. Achiote
paste is a traditional Mexican seasoning that is made from ground annatto seeds
and other spices. The sour orange juice adds a tangy flavor and helps to tenderize
the meat.
42
Ingredients:
• 2 lbs pork shoulder, trimmed of excess fat
• 4 oz achiote paste
• 1 tsp cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 cup sour orange juice (can substitute with a mixture of orange juice and
lime juice)
• 4-6 banana leaves (can be found at Latin grocery stores)
• Pickled red onions, chopped cilantro, and lime wedges, for serving
Instructions:
1. In a blender or food processor, combine the achiote paste, garlic, cumin, orega
no, salt, and sour orange juice. Blend until smooth.
2. Cut the pork shoulder into large chunks and place them in a large bowl. Pour
the marinade over the pork, and use your hands to coat the meat well. Cover
the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight.
3. Preheat the oven to 325°F (160°C).
4. Remove the pork from the marinade and shake off any excess. Lay the banana
leaves in a large baking dish or roasting pan, overlapping them slightly. Place
the pork on top of the banana leaves, and fold the leaves over the pork to en
close it completely.
5. Cover the dish tightly with aluminum foil and bake for 3-4 hours, or until the
pork is tender and falls apart easily.
6. Remove the pork from the oven and let it rest for 10-15 minutes. Use a fork to
shred the pork into small pieces.
7. Serve the Cochinita Pibil with warm tortillas, pickled red onions, chopped ci
lantro, and lime wedges.
43
Chilaquiles
Chilaquiles are a traditional Mexican dish made from fried or baked tortilla chips
that are typically served for breakfast or brunch. The tortilla chips are usually cut
into triangles or strips and then lightly fried or baked until they are crispy.
The crispy chips are then simmered in a sauce made from tomatoes, chilies, and
other spices until they are softened and well-coated. The dish is often topped with
shredded chicken, scrambled eggs, cheese, sour cream, and/or diced onions.
44
Ingredients:
• 12 corn tortillas, cut into triangles
• 2 tablespoons of vegetable oil
• 1 can (14 ounces) of diced tomatoes
• 1 jalapeño pepper, seeded and chopped (optional)
• 1 teaspoon of dried oregano
• 2 cups of shredded cooked chicken
• 1/2 cup of crumbled queso fresco (or feta cheese)
• 1/4 cup of chopped fresh cilantro
• 1/4 cup of sour cream (optional)
Instructions:
2. Heat the oil in a large skillet over medium heat. Add the onions and garlic and
cook until the onions are translucent, about 5 minutes.
3. Add the tomatoes, jalapeño (if using), oregano, salt, and pepper to the skillet.
Simmer the sauce for about 10 minutes until it thickens.
4. Add the tortilla triangles to the skillet and stir gently to coat them with the sauce.
5. Transfer the mixture to an oven-safe baking dish.
6. Sprinkle the cooked chicken over the top of the tortilla mixture.
7. Sprinkle the queso fresco (or feta cheese) over the chicken.
8. Bake the Chilaquiles in the preheated oven for about 15-20 minutes, or until the
cheese is melted and bubbly.
9. Remove from the oven and sprinkle chopped cilantro on top.
10. Serve the Chilaquiles hot, garnished with sour cream if desired.
45
Huevos Rancheros
Huevos Rancheros is a traditional Mexican breakfast dish consisting of fried
eggs served on top of a tortilla and a bed of refried beans, topped with a spicy
tomato-based sauce and garnished with chopped onions, cilantro, and avocado
slices. The eggs can be cooked to your preference, but they are typically served
sunny-side up or over-easy, allowing the yolks to mix with the sauce and add a
creamy texture to the dish. Huevos Rancheros is often accompanied by a side of
Mexican rice and a stack of warm tortillas for wrapping and dipping. It is a hearty
and flavorful dish that is popular throughout Mexico and has become a popular
breakfast option in many parts of the world.
46
Ingredients:
• 8 large eggs
• 2 cups of refried beans
• 1 cup of shredded cheddar cheese
• 1 large onion, chopped
• 1 large tomato, chopped
• 1 jalapeno pepper, seeded and chopped (optional)
• 1 tablespoon of olive oil
• 1 teaspoon of ground cumin
• 1 teaspoon of smoked paprika
• Salt and black pepper to taste
• Chopped cilantro and avocado slices for garnish
Instructions:
2. Heat the olive oil in a large skillet over medium-high heat. Add the chopped on
ion, garlic, and jalapeno pepper (if using) and sauté for 2-3 minutes until the on
ions are translucent.
3. Add the chopped tomato, cumin, smoked paprika, salt, and black pepper to the
skillet and cook for 3-4 minutes until the tomato has softened and the sauce is
fragrant.
4. Add the refried beans to the skillet and stir to combine with the tomato sauce.
Cook for an additional 2-3 minutes until the beans are heated through.
5. Meanwhile, heat the tortillas on a separate skillet over medium-high heat for
about 1-2 minutes on each side until lightly toasted.
6. Place the toasted tortillas on a baking sheet and spread a spoonful of the bean
mixture over each tortilla. Sprinkle with shredded cheese.
7. Crack an egg over each tortilla and spoon a little more of the bean mixture on top
of the egg.
8. Bake the Huevos Rancheros in the preheated oven for 10-12 minutes until the
eggs are cooked to your liking and the cheese is melted.
9. Garnish the Huevos Rancheros with chopped cilantro and avocado slices before
serving. Enjoy!
47
Menudo
Menudo is a traditional Mexican soup or stew made with beef tripe, also known
as cow stomach, along with hominy, which is dried maize kernels that have been
treated with an alkali, and a variety of herbs and spices. The dish is typically
served with diced onions, cilantro, lime wedges, and sometimes chili peppers, all
of which can be added to taste.
The dish has a rich history in Mexican cuisine, and is often served as a comfort
food or as a cure for a hangover. It is also a popular dish for celebrations and spe-
cial occasions, such as Christmas and New Year’s Day.
48
Ingredients:
• 1 lb. beef tripe, cleaned and cut into small pieces
• 1 can (15 oz.) hominy, drained and rinsed
• 1 onion, diced
• 2 tbsp. chili powder
• 1 tbsp. dried oregano
• 1 tsp. cumin
• 4 cups water or beef broth
• Lime wedges, diced onions, and chopped cilantro, for serving
Instructions:
1. In a large pot, add the beef tripe and enough water to cover. Bring to a boil
and let it cook for 5-10 minutes. Drain and rinse the tripe.
2. In the same pot, heat some oil over medium-high heat. Add the onion and
garlic and sauté until softened, about 2-3 minutes.
3. Add the beef tripe, hominy, chili powder, oregano, cumin, and water or beef
broth to the pot. Bring to a boil, then reduce the heat to low and let it sim
mer for about 2-3 hours, or until the tripe is tender and the flavors have
melded together.
4. Season with salt and pepper to taste.
5. Serve the menudo hot with lime wedges, diced onions, and chopped cilantro
on the side.
49
Taquitos
Taquitos, also known as flautas, are a popular Mexican dish made from rolled-up
tortillas that are filled with various ingredients and then fried until crispy. The fill-
ings can vary, but commonly include shredded beef or chicken, cheese, and some-
times vegetables such as potatoes or beans. The rolled tortillas are then secured
with a toothpick or fried seam-side down to keep them together while cooking.
Taquitos are typically served as a snack or appetizer, and are often accompanied
by various dipping sauces such as guacamole, sour cream, or salsa. They can also
be served as a main dish, with side dishes such as rice and beans.
50
Ingredients:
• 1 lb. boneless, skinless chicken breast
• 1 tbsp. olive oil
• 1 onion, finely diced
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 12-16 small tortillas
• Oil, for frying
• Guacamole, sour cream, and salsa, for serving
Instructions:
2. Season the chicken with salt, pepper, chili powder, and cumin.
3. Heat olive oil in a pan over medium-high heat. Add the chicken and cook
until browned on both sides and cooked through, about 5-7 minutes per
side. Remove the chicken from the pan and shred it into small pieces.
4. In the same pan, sauté the onions and garlic until soft and translucent, about
2-3 minutes.
5. Add the shredded chicken to the pan and mix well.
6. Take a tortilla and add a spoonful of the chicken mixture to the center. Roll
it tightly and secure with a toothpick. Repeat with the remaining tortillas
and chicken mixture.
7. Heat oil in a large pan over medium-high heat. Add the taquitos, seam-side
down, and cook until golden brown and crispy on all sides, about 2-3 mi
nutes per side.
8. Place the cooked taquitos on a baking sheet and bake in the oven for 5-10
minutes, or until heated through.
9. Serve the taquitos hot with guacamole, sour cream, and salsa on the side for
dipping.
51
Tostadas
Tostadas are a popular Mexican dish that typically consists of a crispy or fried
corn tortilla topped with various ingredients. The tortilla is usually flat and round,
and can be made at home by deep-frying a pre-made corn tortilla or by toasting it
in the oven until it becomes crispy.
Once the tortilla is prepared, it is then topped with a variety of ingredients, such
as refried beans, shredded lettuce, diced tomatoes, onions, cheese, avocado, and
salsa. Other toppings may include grilled meats, seafood, or beans.
52
Ingredients:
• 1 can of refried beans
• 1 cup of shredded lettuce
• 1 cup of diced tomatoes
• 1/2 cup of diced onions
• 1 cup of shredded cheese
• 1 avocado, diced
• 1/2 cup of salsa
• Oil for frying
Instructions:
1. Heat oil in a frying pan over medium heat.
2. Place a corn tortilla in the oil and fry until crispy, then flip and fry the other
side. Repeat with the remaining tortillas.
3. Once the tortillas are crispy, remove from the oil and place them on paper
towels to drain the excess oil.
4. Heat the refried beans in a saucepan over medium heat, stirring occasional
ly.
5. Once the beans are heated through, add salt and pepper to taste.
6. Assemble the tostadas by spreading a layer of refried beans on each tortilla,
then adding shredded lettuce, diced tomatoes, diced onions, shredded
cheese, diced avocado, and salsa on top.
7. Serve immediately and enjoy!
53
Barbacoa
Barbacoa is a traditional Mexican dish that is made by slow-cooking meat until it
becomes tender and flavorful. The word “barbacoa” comes from the Taino word
“barabicu,” which means “sacred fire pit.” The dish is typically made with beef,
lamb, or goat, and is marinated in a mixture of spices and chilies before being
slow-cooked in a pit or oven.
The meat is typically cooked for several hours until it becomes tender and falls
off the bone. The cooking process results in a rich and flavorful meat that is often
shredded or chopped before being served. Barbacoa is typically served with torti-
llas and various toppings such as diced onions, cilantro, lime wedges, and salsa.
54
Ingredients:
• 2 pounds beef chuck roast, trimmed and cut into chunks
• 1/4 cup apple cider vinegar
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon ground cloves
• 2 bay leaves
• 1 cup beef broth
Instructions:
1. In a bowl, mix together the apple cider vinegar, garlic, chili powder, cumin,
oregano, cloves, salt, and pepper.
2. Place the beef chunks in a slow cooker and pour the spice mixture over the
top, making sure the beef is coated evenly.
3. Add the bay leaves and beef broth to the slow cooker.
4. Cover the slow cooker and cook on low heat for 6-8 hours, or until the beef
is tender and falls apart easily.
5. Once the beef is cooked, use two forks to shred the meat into bite-sized p
ieces.
6. Serve the barbacoa with tortillas and various toppings such as diced onions,
cilantro, lime wedges, and salsa.
55
Empanadas
Empanadas are a popular Latin American dish that consists of a savory filling,
often meat or vegetables, that is enclosed in a pastry shell and baked or fried. The
pastry shell is typically made from flour, water, and butter, and may be flavored
with additional ingredients such as eggs or cheese.
Empanadas come in a variety of shapes and sizes, with different fillings depending
on the region and country where they are made. Some common fillings include
ground beef, chicken, cheese, beans, vegetables, and seafood. The fillings are often
seasoned with herbs and spices to add flavor and complexity to the dish.
56
Ingredients:
• 2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cut into small cubes
• 1/4 cup ice water
For the filling:

• 1 pound ground beef
• 1/2 cup diced onion
• 1/4 cup diced green bell pepper
• 1/4 cup diced red bell pepper
• 2 tablespoons tomato paste
• 1 teaspoon paprika
• 1/4 cup water
• 1 egg, beaten
Instructions:
1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour and salt. Add the butter and use a pastry cutter
or your hands to mix until the mixture resembles coarse crumbs.
3. Add the ice water and stir until the dough comes together in a ball. Divide the dough
into 8 equal portions and roll each one into a ball.
4. On a lightly floured surface, use a rolling pin to roll each ball of dough into a circle
about 6 inches in diameter.
5. In a large skillet, cook the ground beef over medium-high heat until browned, breaking
it up into small pieces as it cooks. Drain off any excess fat.
6. Add the onion, green and red bell pepper, garlic, tomato paste, cumin, paprika, salt,
black pepper, and water to the skillet. Stir to combine and cook for 5-7 minutes until
the vegetables are softened and the mixture is thickened.
7. Spoon about 1/4 cup of the filling onto one half of each dough circle, leaving a small
border around the edge. Fold the other half of the dough over the filling and press the
edges together to seal.
8. Use a fork to crimp the edges of the empanadas and transfer them to the prepared bak
ing sheet.
9. Brush the beaten egg over the tops of the empanadas and bake for 25-30 minutes, or u
ntil golden brown and crispy.
10. Remove from the oven and let cool for a few minutes before serving.
57
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Taste of Mexico 2023

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Mexican Food Fiesta!

Spice Up Your Life!

25 Authentic and Delicious Recipes!

Magic Media ApS

Copyright© by Magic Media ApS

Food recipes: Juan Pérez

Welcome to the vibrant and delicious world of Mexican

From sizzling fajitas to comforting enchiladas, spicy salsas to

Whether you are a seasoned chef or a beginner cook, this

All recipes are for 4 persons

For the filling:

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