Mexican Ingredients You Can Substitute in Spain (and How)

One of the biggest frustrations of cooking Mexican in Spain is not being able to find certain ingredients. You go to the supermarket with a recipe for enchiladas suizas and you realise that you need tomatillo, Mexican crema and serrano chilli... none of which exist in Mercadona. What do you do? Give up and order a pizza?

No. Giving up is not an option. With more than 15 years of experience cooking Mexican in Spain, we have learnt that almost every Mexican ingredient has a reasonable substitute available in Spanish supermarkets. It will not be identical - nothing replaces the original - but it will let you make authentic, delicious dishes without having to cross half of Madrid in search of a Latin shop.

This guide is organised by category and by the difficulty level of the substitute. We mark them as: Excellent (90%+ similar), Good (70% similar) or Acceptable (better than nothing).

Fresh chillies

Serrano chilli → Fresh green guindilla or spicy Padrón chilli

Substitute level: Good. The serrano is the most used fresh chilli in homemade Mexican salsas. In Spain, the fresh green guindilla (available in greengrocers) is the closest in heat and freshness. Spicy Padrón chillies also work. Use double the amount because they are less spicy than the serrano.

Poblano chilli → Large green Italian pepper

Substitute level: Excellent. The large Italian pepper has the same shape, similar size and a meaty texture perfect for stuffing. It lacks the slight heat of the poblano, but the technique (roast, peel, stuff) is identical. This is one of the best substitutes on this list.

Habanero chilli → Dried red guindilla (cayenne) + lime juice

Substitute level: Acceptable. Nothing really replaces the habanero, which has a unique fruity, tropical aroma. Cayenne provides the heat but lacks the complexity of the habanero. Add a little lime and mango juice to get closer to the profile. Fresh habaneros are found occasionally in Latin shops - when you see them, buy extra and freeze them.

Fresh jalapeño chilli → Pickled jalapeños (from a jar)

Substitute level: Good. The pickled jalapeños from Mercadona or Lidl are ubiquitous and useful. They lose some of the freshness compared with a raw jalapeño, but for cooking (salsas, nachos, huevos rancheros) they work perfectly. For fresh pico de gallo, substitute with finely chopped fresh green guindilla.

Dried chillies

Dried chillies are easier to find in Spain because they are sold in Latin shops and last for months. However, if you need to cook today and do not have any:

Guajillo chilli → Pimentón de la Vera (sweet) + a pinch of cayenne

Substitute level: Acceptable. Pimentón de la Vera provides colour and a smoky-sweet flavour that comes close to the guajillo. Use 2 tablespoons of pimentón + ½ teaspoon of cayenne for every 4-5 guajillo chillies. It is not the same, but in a salsa with many ingredients the difference is disguised.

Ancho chilli → Pimentón de la Vera (sweet) + cocoa powder (a pinch)

Substitute level: Acceptable. The ancho chilli has notes of chocolate and dried fruit that pimentón alone does not capture. Add a pinch of pure cocoa powder to the pimentón to get closer to its profile. For mole, this substitute is not enough - you need the real ancho chilli.

Chipotle chilli → Pimentón de la Vera (smoked) + chipotle Tabasco sauce

Substitute level: Good. The chipotle is a smoked jalapeño, and smoked pimentón captures that note well. Tabasco Chipotle sauce (available in most Spanish supermarkets) is an excellent complement. Better still: buy a tin of chipotles in adobo in a Latin shop - it lasts months in the fridge and transforms any dish.

Other fresh ingredients

Tomatillo (Mexican green tomato) → Unripe green tomato + lime

Substitute level: Acceptable. The tomatillo has a particular acidity and a flavour that does not exist in European cooking. Unripe green tomatoes (yes, ordinary tomatoes before they turn red) with an extra squeeze of lime are the closest substitute. Some Latin shops in Madrid and Barcelona sell fresh or tinned tomatillos.

Coriander → Coriander (yes, it exists in Spain)

Substitute level: Excellent. Fresh coriander is found more and more in Spanish supermarkets. Mercadona has it potted, Lidl and Aldi frequently sell it in a bunch. If you cannot find it, flat-leaf parsley with a touch of lime is an acceptable substitute (but not the same). You can also grow it in a pot on the windowsill - it grows quickly.

Epazote → No real substitute (use Mexican oregano or basil)

Substitute level: Acceptable. Epazote is a unique herb with a strong, slightly menthol and anise flavour. It is used in black beans, quesadillas and soups. There is nothing like it in Europe. Mexican oregano (or Mediterranean as a fallback) with a bay leaf is the closest. Dried epazote can be bought online.

Nopales → No substitute (buy in a Latin shop or tinned)

Substitute level: There is none. Nopales (cactus pads) have no equivalent in European cooking. Their texture and flavour are unique. They are found tinned in Latin shops for 2-3€. Fresh ones are harder but not impossible to find in big cities.

Dairy and cheeses

Mexican crema → Soured cream or plain Greek yoghurt

Substitute level: Excellent. Mexican crema is more liquid and acidic than whipped cream. Soured cream (crème fraîche) is practically identical. Plain Greek yoghurt also works very well and is easier to find. In any case, never use whipping cream - it is too fatty and sweet.

Oaxaca cheese → Fresh mozzarella

Substitute level: Excellent. Oaxaca cheese is a stringy cheese (like mozzarella) that melts into long strings. Fresh Italian mozzarella is practically identical in texture and melting. For quesadillas, it is the perfect substitute.

Mexican queso fresco → Burgos cheese, requesón or mild feta

Substitute level: Good. Mexican queso fresco is soft, moist and slightly salty. Burgos cheese is the closest in texture. Mild feta (not the very salty kind) also works, crumbled. For sprinkling over enchiladas, tacos or beans, any of these is a good option.

Cotija cheese → Grated parmesan or pecorino

Substitute level: Good. Cotija is a hard, dry, salty cheese grated over elotes, esquites and salads. Parmesan or pecorino romano have a similar texture and saltiness. Grate finely over your Mexican dishes.

Masa and tortillas

Nixtamalised corn masa (Maseca) → No substitute

Do not try to make tortillas with ordinary corn flour (polenta, cornflour, Gallo corn flour). It will not work. Maseca must be bought in a Latin shop or from Amazon. It is cheap (3-5€/kg) and lasts months. There is no real alternative.

Corn tortillas → Wheat tortillas (only as a last resort)

Substitute level: Acceptable. Wheat tortillas work for burritos and quesadillas, but for authentic tacos, enchiladas or chilaquiles you need a corn tortilla. The wheat ones from Mercadona or Old El Paso are a different product - not bad, but not authentically Mexican.

Condiments and spices

Achiote → Pimentón de la Vera (sweet) + turmeric

Substitute level: Good for colour, acceptable for flavour. Achiote provides a reddish-orange colour and a mild earthy flavour. Sweet pimentón with a pinch of turmeric replicates the colour. For cochinita pibil or tacos al pastor, try to get achiote paste in a Latin shop - it changes the dish completely.

Mexican oregano → Mediterranean oregano

Substitute level: Good. They are different plants (the Mexican one is of the Verbenaceae family, the Mediterranean one of the Lamiaceae), but their flavour is similar enough for most recipes. The Mexican one has more citrusy notes, but the Mediterranean one works. In Spain you can get it in any supermarket.

Summary table of substitutes

• Poblano chilli → Green Italian pepper (Excellent)
• Mexican crema → Soured cream / Greek yoghurt (Excellent)
• Oaxaca cheese → Mozzarella (Excellent)
• Coriander → Fresh coriander from a Spanish supermarket (Excellent)
• Jalapeño → Pickled jalapeños from a jar (Good)
• Serrano chilli → Green guindilla / spicy Padrón (Good)
• Chipotle → Smoked pimentón + chipotle Tabasco (Good)
• Queso fresco → Burgos cheese / mild feta (Good)
• Tomatillo → Green tomato + lime (Acceptable)
• Epazote → Oregano + bay leaf (Acceptable)
• Habanero → Cayenne + lime (Acceptable)
• Nopales → No substitute (buy tinned)
• Maseca → No substitute (buy in a Latin shop)

Remember that the best option is always the original ingredient. Visit our recommended Latin shops to find the authentic ingredients, and check our recipes which include both the original ingredients and their substitutes available in Spain.