Our 20 Best Mexican Comfort Food Recipes For An Authentic Mexican Feast

Cheese, beans and rice will comfort you through anything

Can’t make it to Mexico this year? No worries, just spend a few weeks cooking authentic Mexican comfort food for dinner. Cool salsas and creamy guacamole help make Mexican food a warm-weather staple, but the country’s homey stews and flavorful braised meats are among our favorites when the days get cooler. Add in satisfying Tex-Mex classics like nachos and quesadillas and you’ve got some of the best comfort food around. We’ve rounded up our best Mexican and Tex-Mex comfort food recipes.

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Barbacoa Goat Soup

People come from hours away just for this meal. Get the recipe for Barbacoa »

2) Braise or Steam Meats and Fish

Yucatán-Style Shredded Pork Tacos with Achiote (Cochinita Pibil Tacos)
Adding beer to the batter helps the fish for these tacos fry up golden brown and lightly crispy.
This recipe for puffy tacos filled with spicy chicken and guacamole comes from Rolando’s Super Tacos in San Antonio. Get the recipe for Puffy Chicken Tacos

Chicken Quesadillas

A homemade Mexican spice rub adds a gentle heat to the chicken and peppers in this uncomplicated dish. Get the recipe for Chicken Quesadillas »

Carnitas Tacos (Michoacán-Style Braised Pork Tacos)

At the Viva Taco bus in Turlock, Silvestre Valencia adds jalapeño pickling liquid to the pork braise, which tenderizes the meat and keeps it from drying out. Get the recipe for Carnitas Tacos »

Chile con Queso

With both serrano chiles and jalapeños, the dip has a bright spiciness that cuts through the richness of two cheeses. The tangy sour cream added at the end brings it over the top. Get the recipe for Chile con Queso »

Mexican Chicken Tortilla Soup (Sopa Azteca)

This simple pasilla chile- and tomato-based soup is ladled onto tortilla chips and topped with creamy avocado, jack cheese, and tangy Mexican crema. Get the recipe for Mexican Chicken Tortilla Soup (Sopa Azteca) »

Jalisco-Style Goat Stew (Goat Birria)

A low-and-slow cooking technique used for this birria, which colloquially means “a mess,” ensures that the meat is fork-tender and the tomatillo broth infused with a rich, meaty flavor. Swap pork for goat, if you prefer. Get the recipe for Jalisco-Style Goat Stew (Goat Birria) »

Classic Guacamole

Mexico-born chef Roberto Santibañez makes his chunky, creamy guacamole in the traditional manner: by first grinding the flavoring agents to a paste using a mortar and pestle, then gently mixing in chopped avocados. With light heat from serrano chile and acidity from a hit of lime juice, this classic dip is a surefire crowd-pleaser. Get the recipe for Classic Guacamole

Potato Tacos (Tacos de Papa)

Inspired by the potato tacos at Loncheria Otro Rollo in Bakersfield, these Tacolicious versions are stuffed with fluffy mashed potatoes and pan-fried until crisp. The accompanying smoky ranchero sauce also would be great as an accompaniment for meat or fish or spooned over eggs. Get the recipe for Potato Tacos (Tacos de Papa) »

Kay ‘n Dave’s Huevos Rancheros

The recipe for this take on the classic Mexican egg, bean, and tortilla dish comes from chef Alejo Grijalva of Brentwood, California’s Kay ‘n Dave’s restaurant. Get the recipe for Kay ‘n Dave’s Huevos Rancheros »

Chicken Enchiladas in Tomatillo-Cream Sauce (Enchiladas Suizas)

This cheesy, creamy dish originated at a Sanborns cafe in Mexico City in 1950. Its name, “Swiss enchiladas,” alludes to its copious use of dairy. Get the recipe for Chicken Enchiladas in Tomatillo-Cream Sauce (Enchiladas Suizas) »

Nachos

In the 1950s, pickled jalapeños were sold whole or in strips; the now-familiar rings became available, not coincidentally, after nachos gained national popularity. Today, supermarkets offer an array of tortilla chips, shredded cheeses, and salsas, all intended to ease preparation of this Tex-Mex classic. This recipe brings us back to the joys of a simpler nacho. Get the recipe for Nachos »

Cadillac Nachos

A dead-simple, three-ingredient queso sauce is the secret to these nachos, which strike the perfect balance between rich, crunchy, spicy, and bright. Get the recipe for Cadillac Nachos »

Pork in Red Chile Sauce (Asado de Bodas)

This sumptuous stew makes a satisfying supper when paired with Mexican rice, pinto beans, and tortillas.

Grilled Mexican-Style Street Corn

Grilled Mexican-Style Street Corn

Posole Verde

This is a dish common to parts of southern Mexico. Posole is something of a Mexican analogue to ramen; but instead of noodles, posole uses hominy. Get the recipe for Posole Verde »

Corn Tamales with Tomatillo Salsa

Get the recipe for Corn Tamales with Tomatillo Salsa »

Hatch Green Chile Enchiladas

Hatch Green Chile Enchiladas

Masa Ball and Tomato Soup

Mexican Braised Spare Ribs with Squash and Corn

Braise pork ribs with a homey, vegetable-rich sauce with a touch of heat, and use the leftovers for tacos. This is a classic recipe from Mexican cooking sage Josefina Velázquez de León. Get the recipe for Mexican Braised Spare Ribs with Squash and Corn »

Fried Shredded Beef Empanadas

Get the recipe for Shredded Beef Empanadas »