30 Mexican Recipes To Crush Your Cravings

Whether you're celebrating Cinco de Mayo or just in the mood for classic Mexican recipes, we've rounded up our favorites right here. (Matt Taylor-Gross/)
In this elote-inspired riff on corn chowder, grilled corn kernels and their cobs are cooked with milk, cream, and potatoes, then finished with crema, cotija cheese, lime, ancho chile powder, and cilantro. Get the recipe for <a href="https://www.saveur.com/mexican-street-corn-soup-recipe/">Mexican Street Corn Soup</a> (Jenny Huang/)
A base of pork shoulder and ribs is bolstered with smoky ancho and fruity guajillo chiles, plus plenty of toothsome hominy. Get the recipe for <a href="https://www.saveur.com/pozole-rojo-recipe/">Pozole Rojo</a> (Eva Kolenko/)
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. Get the recipe for <a href="https://www.saveur.com/blue-corn-pellizcadas-salsa-queso-fresco-recipe/">Blue Corn Pellizcadas with Salsa and Queso Fresco</a> (Christina Holmes/)
Inspired by the potato tacos at Loncheria Otro Rollo in Bakersfield, these Tacolicious versions are stuffed with fluffy mashed potatoes and pan-fried until crisp. The accompanying smoky ranchero sauce also would be great as an accompaniment for meat or fish or spooned over eggs. Get the recipe for <a href="https://www.saveur.com/article/recipes/potato-tacos/">Tacos de Papa Hwy 99 (Potato Tacos)</a> (Romulo Yanes/)
The Gonzalez family in Las Cruces, near El Paso, makes enchiladas similar to these using an old family recipe. Get the recipe for <a href="http://www.saveur.com/article/Recipes/Red-Chile-Enchiladas">Red Chile Enchiladas</a> (Matt Taylor-Gross/)
Freshly fried tortilla chips are just the thing for scooping up this tart, spicy fish and squid ceviche. Get the recipe for <a href="https://www.saveur.com/ceviche-verde-with-homemade-tortilla-chips-recipe/">Ceviche Verde with Homemade Tortilla Chips</a> (Jenny Huang/)
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. Get the recipe for <a href="http://www.saveur.com/article/Recipes/Salsa-Simmered-Tortillas">Chilaquiles</a> (Matt Taylor-Gross/)
Mexico-born chef Roberto Santibañez makes his chunky, creamy guacamole in the traditional manner: by first grinding the flavoring agents to a paste using a mortar and pestle, then gently mixing in chopped avocados. With light heat from serrano chile and acidity from a hit of lime juice, this classic dip is a surefire crowd-pleaser. Get the recipe for <a href="https://www.saveur.com/classic-guacamole-recipe/">Classic Guacamole</a> (Matt Taylor-Gross/)
A low-and-slow cooking technique used for this birria, which colloquially means "a mess," ensures that the meat is fork-tender and the tomatillo broth infused with a rich, meaty flavor. Swap pork for goat, if you prefer. Get the recipe for <a href="https://www.saveur.com/article/recipes/goat-birria-jalisco-style-goat-stew/">Jalisco-Style Goat Stew (Goat Birria)</a> (Dylan + Jeni/)
What do you make with a lot of leftover tortillas? Not just tortilla soup, but how about tortilla dumplings? These dumplings, from Mexican cooking sage Josefina Velázquez de León, get pan-seared, then simmered in a rich cream of tomato soup. Get the recipe for <a href="http://www.saveur.com/mexican-tortilla-ball-soup-recipe">Masa Ball and Tomato Soup</a> (Matt Taylor-Gross/)
This recipe proves that simple can be delicious. We recommend using Herradura Silver Tequila. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Classic-Shaken-Margarita/">Classic Shaken Margarita</a> (Matt Taylor-Gross/)
Meat and fat are scarce in Chiapas, so the local tamale dough is much leaner than it is in other regions. The most common meatless versions at the markets in southern Chiapas are wrapped in banana leaves and can include greens like hoja santa or chilipin, as well as black beans. At Yo'on Ixim in Puebla, the women make both blue corn and white corn versions, sometimes adding fresh shelling beans. Frozen banana leaves are easy to come by in Asian supermarkets—moisten them with water to keep them pliable while filling. Get the recipe for <a href="https://www.saveur.com/tamales-with-black-beans-recipe/">Tamales with Black Beans</a> (Christina Holmes/)
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. Get the recipe for <a href="https://www.saveur.com/article/recipes/achiote-pulled-pork-tacos/">Yucatán-Style Shredded Pork Tacos with Achiote (Cochinita Pibil Tacos)</a> (Dylan + Jeni/)
This simple Mexican salad consists of grilled zucchini, avocado, and salty, crumbled añejo cheese. Get the recipe for <a href="https://www.saveur.com/article/recipes/frida-kahlos-zucchini-salad-ensalada-de-calabacin/">Frida Kahlo's Zucchini Salad (Ensalada de Calabacín)</a> (Farideh Sadeghin/)
Hearty and filling, this easy chicken stew gets its signature smoky flavor from chipotles in adobo. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Mexico-Chicken-Potato-Stew/">Chicken and Potato Stew (Guisada al Pollo)</a> (Todd Coleman/)
This creamy, rich soup is a favorite in Mexico City. In summer it's usually chilled like a vichyssoise, but it's also served hot, especially in the cooler months. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Mexico-Potato-Leek-Soup/">Chilled Mexican Potato and Leek Soup (Sopa de Poro y Papa)</a> (Joseph De Leo/)
The heat of this deep-red ancho chile soup and its pasilla chile garnish is balanced by the addition of cooling crema and thinly sliced avocado. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Mexico-Ancho-Chile-Soup/">Ancho Chile Soup with Avocado, Crema, and Chile Pasilla (Sopa de Chile Ancho)</a> (Joseph De Leo/)
This recipe for huevos rancheros comes from La Abeja, a restaurant on LA's east side. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Huevos-Rancheros-1000080547/">Huevos Rancheros</a> (Penny De Los Santos/)
Braise pork ribs with a homey, vegetable-rich sauce with a touch of heat, and use the leftovers for tacos. This is a classic recipe from Mexican cooking sage Josefina Velázquez de León. Get the recipe for <a href="http://www.saveur.com/mexican-braised-pork-spare-ribs-recipe">Mexican Braised Spare Ribs with Squash and Corn</a> (Matt Taylor-Gross/)
These crunchy empanadas, featuring shells made with masa, lard, and salt, are filled with tender shredded beef tossed in a spicy salsa. You can prepare the masa and filling in advance, but don't fill or fry the empanadas until just before eating. Adding baking powder and using an electric mixer are two secrets to light, puffy empanada pastry. Get the recipe for <a href="http://www.saveur.com/shredded-beef-fried-empanadas-recipe">Fried Shredded Beef Empanadas</a> (Heami Lee/)
Behold the glory of mashed potato-y homemade masa, building block of many Mexican favorites. Get the recipe for <a href="http://www.saveur.com/homemade-masa-recipe">Homemade Masa</a> (Heami Lee/)
Rough-chopped and served on fresh, homemade tortillas is New York City chef Julian Medina's way of showcasing brisket. Get the recipe for <a href="http://www.saveur.com/brisket-taco-recipe">Brisket Tacos</a> (Matt Taylor-Gross/)
This version of the classic Mexican rice-based drink, which writer Sara Deseran adapted from one at Fresno's El Mercado Super, is made with a mix of coconut milk and coconut water for a beverage that is both luxurious and refreshing. Get the recipe for <a href="http://www.saveur.com/article/recipes/coconut-horchata">Coconut Horchata</a> (Romulo Yanes/)
Avocado is an unlikely but delicious pairing for smoked whitefish, and this guacamole is a smokier, creamier spin on classic whitefish salad. Get the recipe for <a href="http://www.saveur.com/whitefish-guacamole-recipe">Whitefish Guacamole</a> (Matt Taylor-Gross/)
Requeson (Mexican ricotta) and a variety of other Mexican cheeses to make these craveable croquettes. Serve them with a sweet and smoky chipotle-honey salsa. Get the recipe for <a href="http://www.saveur.com/ricotta-croquette-recipe">Mexican Ricotta Croquettes</a> (Matt Taylor-Gross/)
Lighter and simpler than the nut-enriched moles of Puebla and Oaxaca, this Zacatecan version is made with fresh tomatillos, cilantro, jalapeños, and garlic. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Mole-Verde-Zacatecano-Zacatecas-Style-Green-Mole-With-Chicken/">Zacatecas-Style Green Mole With Chicken (Pollo en Mole Verde Zacatecano)</a> (Todd Coleman/)
This simple pasilla chile- and tomato-based soup is ladled onto tortilla chips and topped with creamy avocado, jack cheese, and tangy Mexican crema. Get the recipe for <a href="https://www.saveur.com/mexican-tortilla-soup-sopa-azteca-recipe/">Mexican Chicken Tortilla Soup (Sopa Azteca)</a> (Farideh Sadeghin/)
A buttery Mexican-style peanut brittle is the ideal edible gift. Get the recipe for <a href="https://www.saveur.com/mexican-peanut-brittle-recipe/">Mexican Peanut Brittle (Palanquetas de Cacahuates)</a> (Grant Cornett/)
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. Get the recipe for <a href="http://www.saveur.com/corn-tamales-tomatillo-salsa-recipe">Corn Tamales with Tomatillo Salsa</a> (Heami Lee/)
Ruben Ortega, a native of Puebla and the pastry chef at Hugo's in Houston, Texas, shared his recipe for long, fluted fritters, served with thick hot chocolate for dunking. Get the recipe for <a href="http://www.saveur.com/article/Recipes/Mexico-Fritters-Hot-Chocolate">Churros con Chocolate Caliente (Mexican Fritters with Hot Chocolate)</a> (Todd Coleman/)