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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.
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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 Food for Diabetics: Low-Sugar Recipes
Mexican cuisine offers many naturally low-GI, high-fibre dishes that are ideal for managing blood sugar. This guide covers diabetic-friendly Mexican ingredients, recipes and meal planning strategies using beans, nopales, avocado and more.
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 Antojitos Explained: A Complete Street Food Glossary
From sopes to tlacoyos, gorditas to pambazos, Mexican antojitos are the soul of the country's street food culture. This comprehensive glossary covers every major antojito, how it is made, what fills it, and where in Mexico it comes from.
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.
Mexican Recipes for the Air Fryer: Quick and Crispy
The air fryer is perfect for Mexican cooking, producing crispy taquitos, churros, empanadas, elote and more with a fraction of the oil. Here are ten tested recipes that deliver authentic Mexican flavors from your air fryer in 30 minutes or less.
Chapulines: From Insect to Gourmet Superfood
Chapulines, the toasted grasshoppers of Oaxaca, are one of Mexico's most ancient foods and one of the world's most sustainable protein sources. This guide explores their history, nutrition, taste and growing presence in American food culture.
The chapulín: from insect to gourmet superfood
Everything about the Mexican chapulín: history, nutritional value, how it is prepared, where to find it in the US 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.
How to Make Perfect Northern-Style Flour Tortillas
Soft, pillowy and slightly chewy, northern Mexican flour tortillas are a world apart from supermarket versions. This guide covers the technique, the fat choice, the flour, the rolling and the cooking to help you make perfect tortillas de harina at home in the US.
Guerrero Cuisine: Pozole, Chilate and Pacific Coast Flavors
The Mexican state of Guerrero is home to some of the country's most distinctive regional dishes, from the iconic pozole verde to the ancient cacao drink chilate, plus extraordinary Pacific Coast seafood. This guide explores a cuisine rarely seen outside Mexico.
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.