Blog
Tips, guides and stories about Mexican cooking in Canada
Welcome to the Recetas Mexas blog, your source for information about Mexican cuisine in the UK. Here you'll find detailed guides about Mexican ingredients, practical tips for cooking authentic dishes with products available in British supermarkets, and articles about the rich culinary culture of Mexico. Explore our recipes, products and restaurants for more.
Our articles cover everything from toasting and rehydrating dried chillies for rich, complex salsas to understanding the difference between corn and flour tortillas and when to use each. Learn traditional techniques like nixtamalisation that give tortillas their distinctive flavour and texture.
Written by our team of Mexicans living in the UK, every article combines first-hand cultural knowledge with practical advice for British kitchens.
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We also publish shop reviews of Latin and Mexican stores across UK cities, product comparisons (which bottled mole is most authentic, what brand of totopos tastes best), seasonal guides (chiles en nogada in September, rosca de reyes in January, pan de muerto in November) and the fascinating stories behind dishes like mole poblano, tamales andpozole that carry centuries of pre-Hispanic and colonial tradition.
Whether you're a complete beginner curious about Mexican cuisine or an experienced cook looking to perfect your technique, our blog has something for every level. All recipes and techniques are adapted for ingredients available at Tesco, Sainsbury’s, Waitrose and specialist Mexican shops across the UK.
Latest Articles
The history of cochinita pibil: from the Maya pib to your kitchen
Discover the fascinating history of cochinita pibil, from the underground Maya ovens to recipes adapted for making it in your oven in the UK.
Mexican food for parties: a complete menu for 20 people
Plan an epic Mexican party with this complete menu for 20 people: taquiza, guacamole, salsas, puddings, drinks and step-by-step organisation tips.
A guide to dried chillies: how to toast, rehydrate and use them
Master the art of working with Mexican dried chillies: toasting techniques, rehydration, combinations and common mistakes. The definitive guide to cooking with chilli.
Maize in Mexican cooking: far more than tortillas
Maize is the soul of Mexican cooking. Discover its varieties, its uses beyond the tortilla and why we Mexicans say we are 'people of maize'.
Enchiladas: types, salsas and the guide to making them perfect
A complete guide to Mexican enchiladas: red, green, suizas, mole, potosinas and more. Learn to make each type with the right salsa and the best fillings.
How to make your own homemade adobo for meat and seafood
Learn to make homemade Mexican adobos with dried chillies, spices and vinegar. Versatile recipes for marinating chicken, pork, beef and seafood with authentic flavour.
Chiapas cuisine: flavours few people know outside Mexico
Explore the cooking of Chiapas, one of the richest and least-known in Mexico: chipilín tamales, baked cochito, pozol and unique flavours with Maya and Zoque roots.
Micheladas and clamatos: Mexican beer cocktails for summer
Discover how to make micheladas, clamatos and other Mexican-style beer cocktails, perfect for cooling off in the summer with authentic flavours.
Puebla: the birthplace of Mexican gastronomy
Puebla is where mole poblano, chiles en nogada, cemitas and camotes were born. Discover why this city is the culinary capital of Mexico and how to recreate its dishes in the UK.
Mexican recipes for batch cooking: cook once, eat all week
A weekly Mexican batch-cooking plan: cook for 4 hours on Sunday and have homemade Mexican food for the whole week. Includes tinga, beans, rice, carnitas and base salsas.
The art of the taco: types of tortilla, cuts of meat and salsas
Mastering the taco means mastering Mexican cooking. Learn which tortilla to use, which cut of meat to choose, which salsa to add and how to build the perfect taco just as they do in the taquerías of Mexico.
Northern Mexican cooking: carne asada, machaca and desert flavours
Discover the cooking of northern Mexico: carne asada, machaca with egg, cabrito, flour tortillas and the intense desert flavours that few people know outside the border region.