10 Mexican Staples You Should Learn to Make

If you love Mexican food but haven’t tried making it at home for whatever reason, now’s the time to start. These 10 essential recipes showcase the depth, flavor and tradition of one of the world’s great cuisines.

1. Lamb Birria

Here's a slow-braised lamb dish that’s all about rich, layered flavor. Our 8QT Hybrid Stockpot keeps things home cook–friendly in this simple version of the beloved stew, birria. First, sear the lamb to develop a deep, golden crust, then braise it low and slow in a homemade spiced chile sauce until it’s irresistibly tender. A handful of fresh cilantro and sliced white onion lend brightness. From there, all that’s left to do is tuck the birria into warm tortillas, and dig in.

2. Camarones a la Veracruzana

Veracruz-style shrimp is the kind of dish that stays with you: plump, tender shrimp bathed in a smoky, spiced tomato-chile sauce and brightened with briny olives, capers and a squeeze of lime. It’s deeply flavorful, nicely balanced and perfect spooned over arroz blanco (white rice). Oh, and did we mention the entire thing comes together in 30 minutes? Hot tip: For even more depth of flavor, chef Paola Briseño-Gonzáles chars the tomatoes on a 12” Hybrid Griddle Pan before blending them into the sauce.

3. Green Chilaquiles (Chilaquiles Verdes)

Chilaquiles are the kind of breakfast that makes everything else feel like a missed opportunity. Freshly fried corn tortilla wedges get tossed in a vibrant tomatillo salsa, soaking up just enough flavor before being piled high with pickled onion, crumbled cotija, a drizzle of crema, fresh cilantro and a perfectly fried egg. As developer Scarlett Lindeman notes, texture is a matter of preference: Serve these right away for some crunch or let them sit longer for a softer, saucier bite. Either way, they’re the breakfast upgrade you didn’t know you needed.

4. Chile Relleno

Relleno means "stuffed," and in this case, that means roasted poblano peppers (chiles) packed with shredded Oaxaca cheese. After filling, they’re dredged in flour, dipped in a whipped egg white batter and fried until golden with a crisp, delicate crust (and a gloriously melty interior). A homemade garlicky tomato sauce brings just the right balance, and if you want to round out the plate, a side of rice is always a good idea.

5. Enfrijoladas

Enfrijoladas are a variation of enchiladas, but instead of being coated in salsa, they’re bathed in a velvety black bean sauce. This version blends black beans with sautéed onion, garlic, chile and aromatic avocado leaves for earthy depth. To assemble, dip warm tortillas into the sauce, then fill them with poached shredded chicken (or cheese for a vegetarian option). Garnish with crema, crumbled cotija, white onion, avocado and cilantro; it's a dish that’s as satisfying as it is beautiful.

6. Mole Poblano

There’s no shortcut to a great mole—these rich, spiced Mexican sauces are a true labor of love. Our mole poblano builds its deep complexity from three types of chiles, dried fruit, nuts and seeds. Then there are layers of flavor from tortilla, bolillo roll, plantain, onion, tomato, garlic and a trio of warming spices (cinnamon, peppercorns and allspice). And yes, there’s chocolate and brown sugar in the mix, too. The result is a sauce as complex as a well-told story—and worth every step. Spoon it generously over poached chicken with steamed rice, and you’ve got a dish that’s nothing short of spectacular.

7. Tikin Xic (Fish Roasted in Banana Leaves)

In the Yucatán, fish gets the royal treatment. Here it's brushed with citrusy achiote paste, wrapped in banana leaves and roasted until deeply infused with flavor. Traditionally made with dried fish and fins, this dish has evolved to feature fresh sea bass, halibut or grouper. Our version recreates the tang of Yucatán sour oranges with a mix of vinegar, fresh orange and lime juice, bringing balance to the earthy achiote. You’ll slow-roast the fish in your 14” Hybrid Pan, then finish it under the broiler for a sultry, caramelized char. Serve it with pickled onions, black beans and warm corn tortillas for a meal that’s as vibrant as its origin.

8. Valparaíso Zacatecas-Style Gorditas with Rajas

In the city of Valparaíso in the Mexican state of Zacatecas, gorditas—thick, round corn patties—are stuffed with rajas (peppers sautéed with garlic) and cheese, making for a simple but deeply satisfying bite. Don’t skip the fresh epazote—this aromatic herb has a distinctive, slightly citrusy and peppery flavor with hints of anise and mint, adding depth to the filling. If you can’t find it, cilantro, basil or fresh oregano will work in a pinch. Serve these gorditas with agua fresca and a side of red salsa for the full experience.

9. Tortas Ahogadas

Tortas Ahogadas, or “drowned sandwiches,” are a specialty in Jalisco, where they pile pork carnitas onto a French-style sourdough roll called birote (if you can’t find the rolls outside Mexico, opt for a baguette). While it’s a commitment to make all the components, you’ll be rewarded with a delicious sandwich you won’t forget.

10. Homemade Flour Tortillas

Sure, store-bought flour tortillas are convenient, but once you’ve tasted a homemade one, there’s no looking back. Soft, chewy and rich with just the right amount of elasticity, they’re a game-changer for burritos, fajitas or simply eating warm with smashed avocado. Cook them one at a time on your 12” Hybrid Griddle Pan to achieve the perfect golden-brown blistered crust.