Recipes

48 Recipes for Mexican Foods That Aren't Tacos

Mexican food is so much more than tacos.
Image may contain Food Dish Meal and Bowl
Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

Mexican food might be the most crave-inducing cuisine out there. There's cheese, spice, crunch, rich sauces, delicate herbs, fresh vegetables. Oh, and avocado. So much avocado. Cinco de Mayo is the perfect occasion to expand out of your taco truck state of mind and try something other than a cheese quesadilla. Here are 48 recipe ideas, from enchiladas to posole—and yes, guacamole.

  • Image may contain Food Dish Meal Lunch Plant Animal Seafood Lobster and Sea Life
    Photo by Laura Murray, styling by Judy Mancini
    1/48

    Mezcal-Marinated Fajitas

    The mezcal and fish sauce in these fajitas make for a surprisingly good combination. You’ll get a smoky, earthy flavor from the mezcal, while the fish sauce adds a little funk and saltiness. If you prefer, use any kind of chopped up chicken or pork in place of the skirt steak.

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  • Homemade Churros Recipe
    Photo by Laura Murray, Styling by Judy Mancini
    2/48

    Churros with Bittersweet Chocolate Sauce

    The shape of pastry tip you use for this churros recipe is very important. If the tip isn’t closed, or rounded off, the churros may break as you’re frying them (we used size 845 tips).

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  • Best Guacamole Recipe
    Photo by Alex Lau
    3/48

    BA's Best Guacamole

    This easy guacamole recipe is best made in a Mexican mortar and pestle called a molcajete, but a bowl and a fork works fine. Just don’t rush to get it on the table. It takes a while for the avocado to absorb all the flavors you add to it. 

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  • A plate of pan con tomatillo on a patterned towel.
    Peden + Munk
    4/48

    Pan con Tomatillo

    Outrageously crunchy.

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  • Image may contain Plant Food Produce Vegetable Dish and Meal
    Peden + Munk
    5/48

    The Tostada That Wants to Be a Memela

    Since finding fresh masa in the U.S. is hit or miss, we call for fresh corn tortillas, which technically makes this a tostada.

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  • Image may contain Dish Food Meal Plant and Salad
    6/48

    One-Skillet Corn Chilaquiles

    This recipe makes just enough salsa verde to coat one bag of chips, but it's so tasty and versatile that we always make a double batch. If you can, choose a heftier chip that will hold up when stirred into the sauce.

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  • This image may contain Food Dish Meal Bowl Plant and Platter
    Eva Kolenko
    9/48

    Salsa Cruda

    Salsa cruda tastes best drizzled atop some kind of meat-based antojitos or entrées (such as carnitas), or at least a dish with very robust, “meaty” vegetables, like grilled portobello or king oyster mushrooms. It's a little too raw-tasting to eat on its own with chips.

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  • Image may contain Food Dish Meal Bowl Plant and Curry
    Photo by Stephen Kent Johnson, Food Styling by Rebecca Jurkevich, Prop Styling by Kalen Kaminski
    10/48

    Party Posole Rojo

    Posole is one of the tastiest, prettiest one-pot dishes on earth. Make ahead and all that’s left to do is ice some beers and set out all the toppings.

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