StewsMedium

Mexican-Style Octopus

Name: Mexican-Style Octopus
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Cuisine: Mexican
Ingredients: 1000 g Clean octopus; 4 Ripe chopped tomatoes; 1 Chopped white onion; 3 Chopped serrano chillies; 0.5 cup Fresh chopped coriander; 3 tbsp Olive oil; 3 cloves Garlic cloves; 2 leaves Bay leaves; 1 tsp Salt to taste; 2 Limes (juice)

90 min (30 prep + 60 cook) Medium 4 servings Pacífico

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 25 Mar 2026

Octopus sauteed with tomatoes, onion, serrano chilli and fresh coriander.

About this recipe

Tender cooked octopus sauteed with tomatoes, onion, serrano chilli and fresh coriander. A vibrant seafood dish in the colours of the Mexican flag.

History & Origin

Mexican-style octopus is a seafood interpretation of the classic 'a la mexicana' style, which uses the three colours of the flag: the green of chilli and coriander, the white of onion and the red of tomato. This style has deep roots in Mexican mestizo cuisine. Octopus has been consumed along Mexican coastlines since pre-Hispanic times, particularly by the coastal peoples of Yucatan, Campeche and the Pacific. The Maya captured it using clay traps and cooked it in underground ovens called pib. The 'a la mexicana' version became popular in the 19th century in Pacific ports, especially Mazatlan and Puerto Vallarta, where abundant fresh octopus allowed experimentation. The key is cooking the octopus until tender yet firm, requiring patience and technique. In Yucatan a version with habanero is prepared, whilst in Veracruz capers and olives are added. It is a festive dish appearing on Christmas and Lenten tables throughout Mexico.

Estimated cost

£11.90

Total cost

£2.98

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

220

Calories

32g

Protein

12g

Carbohydrates

Fat

Fibre

480mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Place the clean octopus in a large pot with water, a bay leaf, half the garlic and salt. Bring to the boil then reduce to medium heat. Cook for 45-60 minutes until tender.
💡 Some cooks add a wine cork to the water to tenderise the octopus more quickly.
2
Once cooked, remove the octopus from the water, allow to cool slightly and cut into 2-3 cm pieces.
3
In a large frying pan with olive oil, fry the onion and remaining garlic over medium heat for 3 minutes. Add the serrano chillies and cook for 2 more minutes.
4
Add the chopped tomatoes and cook for 5 minutes until they release their juices. Season with salt and oregano.
5
Add the octopus pieces to the pan and mix well. Cook for 5 minutes over medium heat. Remove from the heat, add the coriander and lime juice. Serve with warm tortillas.