45 Mexican-Inspired Recipes To Make For Cinco de Mayo (& All Year Long) (2024)

Tamales aren’t just fun to eat, they’re a great solo or group project for anyone who loves to cook. Make it a party by involving your friends, enlist your partner or spouse for a different kind of date night, or get the whole family involved. Tamale making is a joy, and tamales are a great canvas for different kinds of fillings.

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Tostada shells can be tricky to find, so we made our own! Hot and fresh, there's so much more flavor. All that said, these insanely creamy beans + quick pickled onions would taste amazing on anything, including a packaged tostada shell. 😉

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Craving homemade enchiladas and being in a hurry aren't really compatible since the classic Mexican dish requires many steps and a fair amount of time. Enter: this skillet recipe, a quick take on the dish that comes together quickly and is perfect for a party.

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When the craving for satisfying comfort food meets the need for a straightforward dinner, chicken enchiladas are a guaranteed winner. They’re easy, filling, and take less than an hour to prepare from start to finish.

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Chalupas are a classic Mexican street food snack that are crispy, savory, and fun to eat. Usually chalupas are served like a tostada, but because we know you might be looking for the fluffy fry bread-like taco shell, we decided to create a version that was the best of both worlds.

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These crispy, cheesy Mexican taquitos are quick and easy to make—even if you don’t want to bust out the big bottle of oil. Instead, brush them with a little oil, then bake them at 450° for around 15 minutes.

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Whether you serve it as a simple dip, load it on top of your tacos, or smear it on a bun as a burger topping, we can all agree—it’s not a party without Mexico’s most famous dip. Keep it simple, like we did, or go wild with your mix-ins—just be sure to make extra, this'll go fast.

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This flavorful handheld food has it all—tender marinated carne asada, an aromatic corn tortilla, and all of the classic street taco toppings. Served for lunch or dinner, these are delicious with a hearty side of refried beans and rice, or you can keep it light with corn salad.

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This torta recipe follows the "torta de milanese" tradition, featuring a breaded chicken cutlet that adds nice crunch to each bite. If you're looking for a torta made with beef, try our carne asada torta instead.

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One of the greatest pleasures of Mexican street food are sopes: round bundles of masa lightly fried and piled with refried beans, shredded chicken, salsa roja or salsa verde, and cotija cheese. These little antojitos, or snacks, can be eaten throughout the day, and make for perfect anytime party apps.

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This easy recipe for Mexican rice is so full of flavor and might even be better than any we've had from a Tex-Mex restaurant. Make some to go with your chicken enchiladas or tamale pie, and call it a night!

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If salsa verde and hummus had a child, it would remind us of this dip. Our version of sikil p’ak, which in Mayan means “pumpkin seed” and “tomato” respectively, is inspired by the Yucatecan version. Our riff uses hulled pepitas and charred tomatillos, and its subtle smokiness will keep you coming back for more.

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Elote is an unbelievably popular antojito (little craving) that you can find sold on the street in Mexico. It's often served on a stick, though you could skip the skewer and make it the same way you'd boil or oven bake regular corn on the cob.

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In 1943, some wives of U.S. soldiers stationed at Fort Duncan in Eagle Pass, Texas, were on a shopping trip in the bordering city of Piedras Negras, Mexico. They stopped at a just-closed restaurant. Not wanting to disappoint his customers, the maître d’, Ignacio "El Nacho" Anaya, was determined to whip something up for them. He made due with what was left in the kitchen—tortillas, cheese, and pickled jalapeños—and served what would go on to be called "Nacho's especiales."

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Empanadas come in many different forms with many different fillings. This version is a flavor bomb, with tender chicken thighs, peppers, and olives, bolstered by tomato paste and paprika. Yum!

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These super-decadent fries, featuring carne asada, guacamole, and queso, are Tex-Mex at its finest. They're perfect for Cinco De Mayo (no judgment if you eat them for dinner alongside some margaritas!).

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Made with shredded chicken wrapped in flour tortillas and then pan-fried, flautas are like taquitos mixed with chimichangas. They come together quickly, making them perfect party appetizers or a great weeknight meal served with Mexican rice and beans.

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Cheesy, savory enchiladas that have a super-green sauce might sound like a project, but mixing store-bought ingredients with fresh stuff speeds everything up without sacrificing flavor. The major “hack” here is using jarred salsa verde but punching up the flavor (and nutrients!) by adding a whole bunch of cilantro, fresh garlic, and jalapeños. It gives it a made-from-scratch taste but in a fraction of the time.

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You don't really need a recipe to make this insanely popular Mexican dish. Top a tortilla with cheese (and whatever else you've got), then fold it in half and cook until the tortilla is crispy and the cheese is melty. But if you're looking for some guidance, especially in cooking up some quick and easy chicken to stuff inside, this recipe won't let you down.

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Mastering this classic Mexican staple takes a little bit of time, a lot of pork fat, and our few helpful hints (you CAN use canned beans!).

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