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.
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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
Coastal Mexican Cuisine: Seafood Tacos and Ceviches
Dive into Mexico's extraordinary coastal cuisine - from Baja-style fish tacos and Sinaloan aguachile to Veracruz-style red snapper. Discover seafood recipes that work brilliantly with American fish.
Mole Negro: The King of Oaxacan Sauces Explained
Explore mole negro - the most complex, revered and labor-intensive sauce in all of Mexican cooking. Understand its 30+ ingredients, ancient origins and why it is considered the pinnacle of Oaxacan cuisine.
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.
Mexican Comfort Food: Warming Dishes for Rainy British Days
When the British weather turns grey and wet, Mexican comfort food delivers the warmth, spice and soul-deep satisfaction that cold days demand. Eight hearty recipes perfect for autumn and winter.
The Story of Cochinita Pibil: From Ancient Maya to Modern Kitchens
Trace the fascinating 3,000-year journey of cochinita pibil - from Maya pit-cooking to one of Mexico's most beloved dishes. Includes a complete recipe adapted for American home ovens.
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 Feast Planning: A Complete Menu for 20 Guests
Everything you need to host an unforgettable Mexican feast for 20 - from shopping lists and timelines to complete recipes, drinks and décor. A practical, stress-free guide to large-scale Mexican entertaining.
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.
The Complete Guide to Mexican Dried Chile Preparation
Master the essential techniques of toasting, rehydrating and preparing Mexican dried chiles - the foundation skills that unlock authentic Mexican flavor in your home kitchen.
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'.
Corn in Mexican Cooking: Far More Than Just Tortillas
Explore the extraordinary versatility of corn in Mexican cuisine - from tamales and atole to esquites and huitlacoche. Discover how this sacred grain shapes an entire culinary tradition.