Blog
Tips, guides and stories about Mexican cuisine in the US
Welcome to the Recetas Mexas blog, your source for information about Mexican cuisine in the US. Here you'll find detailed guides about Mexican ingredients, practical tips for cooking authentic dishes with products available in American grocery stores, 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 chiles for rich, complex salsas to understanding the difference between corn and flour tortillas and when to use each. Learn traditional techniques like nixtamalization that give tortillas their distinctive flavor and texture.
Written by our team of Mexicans in the US, every article combines first-hand cultural knowledge with practical advice for American kitchens.
Read more about our blog
We also publish store reviews of Latin and Mexican stores across US 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 Walmart, Kroger, H-E-B and Latino markets across the US.
Latest Articles
Mexican Restaurants in Palma de Mallorca: Where to Eat (2026)
Your 2026 guide to the best Mexican restaurants in Palma de Mallorca: authentic taquerias, nixtamal tortillas and lively fusion spots across Santa Catalina, the old town and Pere Garau.
Mexican Restaurants in Córdoba, Spain: Where to Eat (2026)
The best Mexican and Tex-Mex spots in Córdoba, Spain, from taquerías near the Mezquita to gastromarket stalls. Real, verified restaurants for travellers and locals alike in 2026.
Mexican Restaurants in Las Palmas, Gran Canaria: Where to Eat (2026)
A local's guide to the best Mexican restaurants in Las Palmas de Gran Canaria, from street-food taquerias near Las Canteras beach to sit-down cantinas in Triana and Vegueta. Real spots, honest tips and where to find proper tacos al pastor.
Mexican Restaurants in Seville: Where to Eat (2026)
A local's guide to the best Mexican restaurants in Seville, from COPIL-certified taquerias on the Alameda de Hercules to Triana's boldest fusions. Real venues only, with addresses and neighbourhoods.
The history of the chile in world gastronomy
From the Aztecs to the kitchens of Thailand, India and Korea: how the Mexican chile conquered the world and changed forever the way we eat.
Mexican cooking for diabetics: low-sugar recipes
Traditional Mexican cooking can be perfect for people with diabetes. Discover low-glycaemic-index recipes, smart substitutions and a balanced weekly menu.
The most popular Mexican antojitos explained one by one
What are gorditas, sopes, tlacoyos, memelas, huaraches and pambazos? A complete guide to the most popular Mexican antojitos, their origin, ingredients and how to tell them apart.
Mexican recipes for the Thermomix: easy adaptations
Adapt your favorite Mexican recipes to the Thermomix: salsas, guacamole, red rice, mole, aguas frescas and more. Times, speeds and tricks for authentic results.
The chapulín: from insect to gourmet superfood
Everything about the Mexican chapulín: history, nutritional value, how it is prepared, where to find it in Spain and why edible insects are the future of sustainable food.
How to make perfect northern-style flour tortillas
A step-by-step recipe to make soft, flexible flour tortillas with that buttery flavor of northern Mexico. With just 4 ingredients and the tricks that make the difference.
Guerrero cooking: pozole, chilate and Pacific flavors
Discover the gastronomy of Guerrero, birthplace of green pozole, chilate, jumiles and a cuisine of sea and mountain that few know outside Mexico. History, recipes and traditions.
Mexican salsas for beginners: from mild to extreme
A guide to Mexican salsas ranked by heat level: from mild green salsa to infernal habanero salsa. Simple recipes to make each one at home.
Mexican cooking for couples: romantic recipes for two
A complete Mexican menu for a romantic dinner at home: from the cocktails to the pudding. Recipes for two with elegant presentation and surprising flavors.
The world of mole: over 100 varieties you might not know
Mexican mole has more than 100 regional varieties. From Oaxacan black mole to Puebla's mole de caderas, discover the incredible diversity of this ancestral sauce.
Mexican chicken recipes: 10 different ways to prepare it
Chicken is the star of many classic Mexican recipes. Discover 10 different preparations, from tinga to chicken in mole, with step-by-step recipes.
Mexican food and fitness: high-protein recipes
Discover that Mexican food can be your fitness ally. 10 high-protein, low-fat Mexican recipes to build muscle without giving up flavor.
How to make perfect agua de jamaica: tricks and variations
Learn to make perfect agua de jamaica with this complete guide: the traditional recipe, fruit variations, a concentrated version and tricks for ideal color and flavor.
The spiciest Mexican dishes and how to survive the chile
A ranking of the spiciest Mexican dishes, from aguachile to habanero chile salsa. Learn to handle the heat like a Mexican with these foolproof tips.
Gluten-free Mexican food: naturally wheat-free recipes
Discover why Mexican cooking is one of the best options for coeliacs and the gluten-sensitive. Traditional recipes that are naturally gluten-free, tips and what to avoid.
The difference between taco, burrito, fajita and quesadilla explained
What distinguishes a taco from a burrito? Is the fajita Mexican or Texan? Does a quesadilla always have cheese? We answer all the questions about these four iconic Mexican dishes.
How to prepare a Day of the Dead altar with traditional food
A complete guide to setting up a Day of the Dead altar with the traditional gastronomic offerings: pan de muerto, mole, tamales, sugar skulls and more. Everything you need to know to honor this tradition in Spain.
Mexican Lenten cooking: meat-free dishes for Holy Week
The best Mexican Lenten dishes: romeritos, shrimp fritters, cheese-stuffed chiles, nopales and more meat-free recipes for Holy Week.
Mexican breakfasts for every day of the week
7 different Mexican breakfasts so you never repeat yourself all week: from chilaquiles to huevos motuleños, with complete recipes and real times.
How to make homemade nixtamal for corn tortillas
A step-by-step guide to making nixtamal at home: the ancestral process that transforms maize into dough for authentic tortillas, tamales and snacks.
The strangest and most delicious tamales in Mexico
A journey through Mexico's most surprising tamales: iguana, Oaxacan tamal de bola, the giant zacahuil, Michoacán corundas, ash tamales and many more.
Mexican cooking for vegans: 12 fully plant-based recipes
Mexican cooking is naturally rich in vegan options. Discover 12 fully plant-based recipes that are authentic, delicious and easy to make in the US.
Chiles rellenos: beyond the classic cheese version
Explore the world of Mexican stuffed chiles: picadillo, seafood, beans, in tomato sauce, en nogada and much more. Techniques, fillings and salsas.
Pulque: the ancient drink that's back in fashion
The history, making and revival of pulque, the fermented maguey drink that the Aztecs drank and that is enjoying a boom today in Mexico and the world.
Mexico City street food: what you'd eat on every corner
A tour of the street snacks of Mexico City: tacos al pastor, tlacoyos, tamales, esquites, huaraches and everything that awaits you on the streets of the capital.
Mexican recipes with fewer than 5 ingredients
10 authentic Mexican recipes you can make with 5 ingredients or fewer. Real Mexican cooking, no fuss and with spectacular results.
The culture of mezcal: from Oaxaca to the world
Everything about mezcal: its age-old history, the types of agave, the artisan process, how to taste it properly and where to find it in the US.
Pozole: three colors, three recipes, one tradition
The three versions of Mexican pozole - red, green and white - with complete recipes, pre-Hispanic history and tips for making it in the US.
How to set up a taco bar at home, step by step
A complete guide to hosting your own taquiza at home: quantities, proteins, salsas, toppings and tips to make everything turn out perfectly.
Chiles en nogada: Mexico's most emblematic patriotic recipe
Discover the history, ingredients and secrets of chiles en nogada, the dish that represents the colors of the Mexican flag and is served only once a year.
A beginner's guide to tequila: types, brands and pairing
Everything you need to know about tequila: the differences between blanco, reposado and añejo, recommended brands in the US, how to taste it and what to pair it with.
The best YouTube channels about Mexican cooking
A selection of the best YouTube channels for learning authentic Mexican cooking: from traditional recipes to modern cuisine, with Spanish-speaking creators.
How to make Mexican-style fermented salsas at home
Learn to ferment chiles to create hot salsas with complex flavors and probiotics. Lacto-fermentation techniques applied to habaneros, serranos and more.
Oaxacan black mole: the king of the moles
Discover Oaxacan black mole, considered the most complex and sophisticated of the seven moles of Oaxaca. Its history, unique ingredients and how to make it.
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 US.
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 organization tips.
A guide to dried chiles: how to toast, rehydrate and use them
Master the art of working with Mexican dried chiles: toasting techniques, rehydration, combinations and common mistakes. The definitive guide to cooking with chile.
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 chiles, spices and vinegar. Versatile recipes for marinating chicken, pork, beef and seafood with authentic flavor.
Chiapas cuisine: flavors 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 flavors 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 flavors.
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 US.
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 flavors
Discover the cooking of northern Mexico: carne asada, machaca with egg, cabrito, flour tortillas and the intense desert flavors that few people know outside the border region.