Mexican food is well loved throughout the United States, but most Americans have never had true authentic Mexican food. The great thing about Mexican food is that there’s a little something for everyone. Plus, it’s unbelievably filling and, let’s be honest, delicious. Here are a few authentic Mexican recipes that can almost compare to the real deal.
“Fresh lime juice and puréed tomatillos, cilantro, and serrano chile form an irresistible bright-green broth for this fish and squid ceviche.”
“As a nod to Mexican street corn, this chowder is finished with crema, cotija cheese, and ancho chile.”
“The key to moist, flavorful tamales is not being shy about adding fat. Lard is traditional in Mexico, but you can use softened butter for vegetarian versions. Tamales are best eaten doused in salsa or hot sauce. This salsa verde has a fresh, tangy sourness (and kick of heat if you like) that helps cut through the richness of the masa.”
“These enchiladas aren’t baked; they’re simply drenched in a rich sauce made with fruity dried chiles, rolled, and eaten right away.”
“Every element of this taco—inspired by those at Don Pepe Taqueria in Fresno—is amped up, from the red rice simmered in a blend of chicken stock and puréed tomatoes to the quick-marinated shrimp.”
“This simple pasilla chile- and tomato-based soup is ladled onto tortilla chips and topped with creamy avocado, jack cheese, and tangy Mexican crema.”
“Rough-chopped and served on fresh, homemade tortillas is New York City chef Julian Medina’s way of showcasing brisket.”
“These dumplings, from Mexican cooking sage Josefina Velázquez de León, get pan-seared, then simmered in a rich cream of tomato soup.”
Yucatán-Style Shredded Pork Tacos with Achiote (Cochinita Pibil Tacos)
“This pibil recipe, inspired by one used at Chando’s in Sacramento and prepared in a Dutch oven, pops with earthy achiote paste and citrus juices, yielding a luscious, spicy pulled pork.”
“A homemade Mexican spice rub adds a gentle heat to the chicken and peppers in this uncomplicated dish.”
“Inspired by Mexican street vendors who artfully carve and serve mangos on sticks, this recipe ups the ante with cilantro leaves and shaved coconut.”
“Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish.”
“At Yo’on Ixim, the women make these simple but substantial disks using masa pressed slightly thicker than tortillas, griddled, and pinched around the edges to make a place for the salsa and cheese to settle. You can top them with anything else you like—beans, fried pork skins, or a vegetable. If you can’t find fresh chipilín (a pungent leafy green), then cilantro, watercress, or even radish leaves make a similar if untraditional substitute.”
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