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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
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.
Mexican Food and Wine Pairing: A Sommelier's Guide
Discover which wines work brilliantly with Mexican food - from bold reds with mole to crisp whites with ceviche. A practical guide to pairing wine with tacos, enchiladas, salsas and more.
How to Make Your Own Adobo Paste from Scratch
Learn to make authentic Mexican adobo paste at home using dried chiles and aromatic spices - a versatile foundation for marinades, stews and the famous chipotles in adobo.
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.
The Best Mexican Food Festivals and Events in the UK (2026)
Your comprehensive guide to Mexican food festivals, markets, pop-ups and cultural events across Britain in 2026 - from London's biggest fiestas to regional celebrations worth travelling for.
Mexican Cooking for One: Quick Solo Meals That Don't Sacrifice Flavor
Delicious Mexican recipes scaled for one person - quick, affordable and packed with flavor. No more sad desk lunches or bland weeknight dinners when you cook solo Mexican style.
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.
Michelada and Clamato: Mexican Beer Cocktails for Summer
Master the art of Mexican beer cocktails - from the classic michelada to creative Clamato variations - perfect for American summer garden parties, barbecues and lazy weekend afternoons.
Mexican Fusion: When British and Mexican Cuisines Collide
Explore the exciting collision of British and Mexican food traditions - from chipotle shepherd's pie to fish finger tacos and mole-glazed Sunday roast - with ten creative fusion recipes that honour both cuisines.
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.