When we think of Mexican cooking, tacos are first on our mind.
However Mexican recipes are much more diverse than that. Next time
you want to have a Mexican taco try changing it a bit by adding
different fillings such as fish, turkey or chicken. Shredded pork
tacos, black bean tacos or shrimp and avocado are all Mexican
cooking at its best.
Some common ingredients in Mexican food are lime juice, corn,
cornmeal, flour tortillas, chili peppers, papaya, avocado, pineapple
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Mexican Food Facts
Corn is the major food grown in Mexico
Mexico is famous for ice sherbets and drinks such as prickly
Authentic Mexican and North American Mexican type food is
Mexico is also Known for Several Famous Things:
Mexico City is one of the largest cities in the world
Mexico has many volcanoes
Mexico has frequent earthquakes
Learn a Little Language
Comer con gusto means Enjoy the meal
Buenos dias means good day
Por Favor means Please
Mexican Cooking Recipes
These take a little muscle work to roll out but they taste so good
they are worth the extra effort.
4 Cups flour
2 teaspoons baking powder
2 teaspoons salt
4 Tablespoons oil
1 1/2 Cup warm water
In a mixing bowl add flour, baking powder and salt. Stir together.
Pour in oil and warm water and blend together. Knead several minutes
and let sit covered in plastic wrap or in a plastic container with a
lid for 30 minutes. Pull off balls of dough and roll out each ball
into desired size tortillas. Fry a few minutes on each side in a hot
skillet. Prepare your favorite Mexican cooking recipes with your
Brown 1 lb. hamburger with one chopped onion and 1 clove garlic,
minced. Drain and add 1 cup salsa, 2 teaspoons chili powder, if
desired, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Warm up flour tortillas and place beef mixture and shredded cheese
on one end of tortilla wrap up tightly and place on a foil lined
cookie sheet. When all tortillas are filled and rolled up brush tops
of tortillas with oil. Bake at 400 degrees for 8-10 minutes or until
golden brown. This Mexican cooking recipe should be served with
guacamole, sour cream and/or salsa.
1 tablespoon lemon juice
1/2 chopped tomato or desired amount of salsa
1/4 teaspoon salt
¼ Cup sour cream, if desired.
Mash avocados and add remaining ingredients. Serve with tortilla
Cut up tomatoes diced
Onions however much you want
One can mild green chilies
1-2 Garlic cloves, according to taste
Salt to taste
Use as much ingredients as desired and taste as you go for a quick
Mexican cooking salsa.
Or try this Pico De
1 cup shredded Mexican or Monterey Jack cheese
1 green onion, minced
1 tablespoon canned chopped green chilies or as much as
4 8-inch flour tortillas
On top of one flour tortilla mix cheese, onion and chilies. Scatter
over tortilla to the edges. Top with second tortilla. Brush tops
with olive oil and bake in the oven at 400 degrees until golden
brown. Or fry in a tablespoon of oil in a skillet. Top with sour
cream , salsa or tomatoes.
**Make this a chicken quesadillas by adding chopped marinaded
chicken with the cheese.
See more quesadilla recipes.
1½ lb. flank steak, sliced into thin strips
1 lb. bag mini sweet peppers, cut in half lengthwise and
1 large red onion, thinly sliced
2 T. extra virgin olive oil
1 T. ground cumin
2 t. chili powder
½ t. cayenne pepper
1 t. red pepper flakes
Sea salt and black pepper, to taste
½ c. fresh cilantro leaves, roughly chopped
1 large lime, sliced
1 large avocado, diced
Corn tortillas or large lettuce leaves
1. Preheat oven to 400°F and line a large, rimmed baking sheet with
parchment paper or a Silpat® baking mat. Set aside.
2. In a large mixing bowl, combine sliced flank steak, peppers, red
onion, olive oil, cumin, chili powder, cayenne, and red pepper
flakes. Generously season with salt and pepper, to taste, and mix
until everything is well coated.
3. Spread the steak and pepper mixture onto the prepared baking
sheet and roast in pre-heated oven for 15-20 minutes, or until the
steak reaches the desired level of doneness and the peppers are soft
and slightly caramelized.
4. Remove sheet pan from oven and sprinkle with fresh cilantro and a
squeeze of fresh lime juice. Serve immediately with diced avocado,
corn tortillas, or lettuce wraps for a low-carb option, if desired.
1 ½ Cup flour
1 Cup cornmeal
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon sugar
1/3 Cup butter, softened
½ Cup milk
1 lb. Ground beef
1 onion chopped
½ Cup shredded cheese
Brown hamburger and onion together in skillet. Season with salt and
pepper or other taco seasoning if you choose. Drain and set aside.
Heat oven to 400. In a mixing bowl add flour, cornmeal, baking
powder, salt and sugar. Stir together and add soft butter. Blend
together. Slowly add milk until dough forms a ball. If dough is
sticky add more cornmeal. On a floured surface roll out dough and
cut 3-4 inch circles with a bottom of a glass or biscuit cutter. Add
cheese to the beef mixture. Place 1 teaspoon of beef in each circle.
Fold each circle in half and seal edges with a fork. Place on a
cookie sheet and bake for 12 minutes or until golden brown.
This Mexican cooking recipe is very versatile as you can add
whatever fillings you desire to change the recipe. Try ham and
cheese, pizza toppings or a fruit filling for a non Mexican recipe
Corn and Tomato Side Dish
One can of corn, drained
1-2 tomatoes, diced
1 avocado diced
2 tablespoons olive oil
1 tablespoon lime juice
1/4 cup cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
diced red onion, optional
In serving bowl add corn, tomatoes, avocado, and onion. In measuring
cup or bowl add olive oil, lime juice, cilantro, salt and pepper
together. Pour over salad and toss to coat. Serve immediately.
This Mexican cooking dessert is delicious and kid friendly.
1/2 Cup water
2 Tablespoons butter or margarine
pinch of sugar
6 Tablespoons flour
l egg yolk
2 whole eggs
Oil for frying
In saucepan heat water, butter and sugar until butter has melted and
sugar is dissolved. Add flour and blend together. Turn heat to low
and cook continuing to stir until mixture forms a ball. It will be
dry enough to leave the pan clean. In a small bowl whisk together
eggs and egg yolk. Take off heat and slowly stirring in beaten eggs.
Allow to cool and then place in a ziploc bag or pastry bag. (Clip a
hole at the corner if using a ziploc bag). Squeeze dough out into
long sticks. Fry in hot oil until golden brown and crisp. Place on
paper towel to drain. Then sprinkle with powdered sugar.
Baked Not Fried Ice Cream
It is still unsure if this is an ethnic Mexican cooking.
3 Cups Cornflakes, crushed
Vanilla ice cream
Place cornflakes in a ziploc bag and crush with a rolling pin or
kitchen mallet. Scoop vanilla ice cream in small scoops and roll in
a ball. Coat with cereal. Place on a cookie sheet lined with waxed
paper. Freeze several hours. Before serving broil for 30 seconds to
until the cornflakes are light brown.