31 Festive Mexican Recipes
SoCal Shrimp Tacos
Masa flour is the power ingredient you never knew you needed. Use it to dredge and fry avocado for tender wedges that practically melt inside warmed corn tortillas piled high with coriander-flecked grilled shrimp.
Recipe: SoCal Shrimp Tacos
Grilled Avocado Salad
Why sequester the star of your salad to the sidelines? Instead, make it the star by splitting them in half, charring on the grill, and topping with a cache of complementary ingredients (Cotija cheese, pickled red onion, and cherry tomatoes).
Recipe: Grilled Avocado Salad
You can do so much better than a basic kebab (beef + onion chunk + bell pepper = boring). Try alternating layers of poblano chili, garlic-lime marinated shrimp, and spicy Spanish chorizo. The pièce de résistance is our tomatillo-avocado sauce that you’ll want to slather over each skewer.
Recipe: Shrimp-and-Chorizo Kebabs
South-of-the-Border Crab Boil
An East Coast classic by way of Mexico, this new-school seafood boil opts for chipotle chili powder and oregano over traditional Old Bay. Pro tip: If stone crab is out of season (it typically runs from October to May), feel free to use snow, king, or Dungeness varieties alongside all that shrimp and chorizo.
Recipe: South-of-the-Border Crab Boil
Horchata Icebox Cake with Spiced Mango
The nutty, cinnamon-y notes of Mexican horchata imbue each stratum of graham cracker and sweetened cream in our effortless icebox cake. And that ingenious addition of ancho-spiced mango? Like the Dude’s rug in “The Big Lebowski,” it just ties the whole thing together.
Elote-Style Corn with Cotija and Spicy Cilantro Cream
Avoid chewy, dried-out kernels by grilling corn directly in the husk (sans silk). Then swab each juicy cob in our Cotija and spicy cilantro cream that gets an alluring punch of acid courtesy of amchur—a tangy spice powder made from dried, unripe mangoes.
Texas-Style Puffy Barbacoa Tacos
Your weekend mission: attempting our fall-apart, better-than-a-taqueria barbacoa. Just blend together dried ancho and guajillo chilies, canned chipotle peppers, and a few other simple ingredients, pour over a boneless chuck roast, and let your Dutch oven (or Crock-Pot) do the rest.
Recipe: Texas-Style Puffy Barbacoa Tacos
Jicama-and-Grapefruit Slaw with Creamy Lime Dressing
With its slightly sweet flesh and snappy texture (equivalent to a firm pear or potato), jicama plays perfectly with any summer citrus salad. We pair ours with red grapefruit segments, blanched habanero peppers, and a rich dressing made from mayo, lime, and ginger.
Citrus Mojo Marinade
Contributing seafood editor Barton Seaver suggests serving his easy snapper ceviche—stippled with chervil, shallot, and toasted pecans—with a big bowl of salty tortilla chips. Who needs forks anyway?
Recipe: Snapper Ceviche
Shrimp Fajitas with Mango-Lime Slaw
We wouldn't lead you astray, especially when it comes to this adored seafood staple. These delicious shrimp recipes are our all-time favorites, and for good (tasty) reason. Here, you'll find more than 60 different creative ways to prepare the coastal classic, from grilled, fried, steamed, and boiled to coconut-covered, dressing-drenched, spiced, and buttered. Fresh and clean atop a bed of lettuce or peel-and-eat from a Lowcountry boil? Take your pick. It's all here.
First up: Slather shrimp onto a tortilla, and even the least of seafood loyalists are happy. This dish of sizzling fajitas with a sweet-and-zesty slaw will spice up your summer nights.
Avocado-Corn Dip with Homemade Tortilla Chips
A fiesta essential, dips have a way of bringing people together. Brown sugar and corn are a welcome flavor addition to your typical guacamole. Homemade tortilla chips are surprisingly easy, lower in fat than the bagged variety, and guaranteed to impress.
Gazpacho Shots in Cucumber Cannons
An easy-to-eat party food, these fun cucumber cups filled with cool gazpacho will get everyone talking. The chilled soup combined with the flavors of fresh cilantro and cucumber make this the perfect warm-weather remedy. Unlike their alcoholic inspiration, you can never have too many of these shots!
Beer-battered Fish Tacos with Baja Sauce
Because you’ll hopefully have a few bottles of beer handy, save one to fry up some fish for tacos! Use your Mexican beer of choice. As several reviewers have noted, this highly rated recipe tastes like the real deal, straight from the Baja Peninsula.
Mexican-style Crabmeat Salad
This bright-tasting salad strikes the ideal balance between hot and cool with jalapeño and chili powder partnered with cilantro and lime. Chop the veggies and preparation is a breeze; just lightly toss the ingredients together and chill.
Recipe: Mexican-style Crabmeat Salad
The mouth-watering combination of chips and cheese is made even better with some flavorful shellfish mixed in. Shrimp and crab are an unexpectedly delicious choice, and plenty of pickled jalapeños and pepper Jack cheese turn up the heat.
Recipe: Shrimp-and-Crab Nachos
Fresh Pineapple Mojito
For that authentic bartender’s touch at home, include muddled fruit and herbs in your party’s featured drink. These mojitos are made tropical with fresh pineapple, a sweet pairing with the crisp mint.
Recipe: Fresh Pineapple Mojito
Ahi Tuna Seviche with Mango and Avocado
This exotic recipe is restaurant-quality, with its tasty trio of creamy avocado, juicy mango, and raw ahi tuna. Serving the seviche in a martini glass makes a statement and takes the sophistication to a whole new level.
Grilled Fish Tacos with Tomato-Green Onion Relish
For a healthier alternative to the beer-battered fish tacos, grill the fish in lieu of frying and then pair it with your favorite beer in a frosty glass. You can also adjust the amount of jalapeño chile in the relish to control the spiciness level.
No Mexican menu is complete without the classic mix of tequila and lime to wash it all down. Cucumber is a refreshing summertime twist on the already delicious margarita. Find some inexpensive colorful glasses for guests to sip from and don’t forget the salt!
Recipe: Cucumber Margaritas
Seared Halibut with Yellow-Pepper Sauce
Complete the meal by serving alongside spicy beans and fresh avocado.
Avocado-Black Bean Salsa
Make the most out of straight-from-the-market avocados with this chunky dip that’s not too spicy, but still packed with plenty of flavor.
Recipe: Avocado-Black Bean Salsa
Sweet-and-Spicy Salmon Tacos
If you can’t find Mexican seasoning blend at your market, substitute taco seasoning mix and reduce salt to taste.
Recipe: Sweet-and-Spicy Salmon Tacos
Tequila Shrimp and Citrus
Nothing ushers in the summer months better than colorful shrimp skewers on a grill. This five-star recipe echoes the flavors of a margarita, making it the perfect festive dish for your celebration. These will be gone before you know it, thanks to the beautiful presentation and zesty flavor combinations, so make extra!
Recipe: Tequila Shrimp and Citrus
Chipotle Fish Tostadas
Tacos, burritos, and quesadillas are always a hit, but why not introduce your friends to a dish they might not have tried? Tostadas are served open-faced, with a crispy tortilla for extra crunch. This seafood version uses your favorite white fish and a zesty chipotle sauce.
Recipe: Chipotle Fish Tostadas
A pitcher of this margarita with a tangy twist makes for the perfect end to a day of celebrating.
- Recipe: Pomegranate Margarita
Prepare for some spicy seafood with this recipe, annatto seed paste replaces the traditional saffron.
Recipe: Paella Cubana
Named for the city of Veracruz, pescado a la Veracruzana is widely served throughout Mexico. Our simple, light version skips the usual bay leaf and heavy stewing, allowing the delicate halibut to shine.
Recipe: Halibut Veracruz
Sweet Potato-Jalapeno Casserole
Turn up the heat on traditional sweet potato casserole by adding jalapeños and topping it with cheese.
Recipe: Sweet Potato-Jalapeno Casserole
Cumin-spiced Mahi Mahi Tacos with Nectarine-Avocado Salsa
The secret to this dish: adding flavor using zesty spices is much more healthful than breading and frying. Serving the fish in corn tortillas instead of flour ones cuts back on refined sugars.