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
Barbacoa Goat Soup
Barbacoa is a popular weekend breakfast in Oaxaca and the traditional meaty stew is available from multiple vendors at the Tlacolula marketplace food hall. Doña Adolfa has been serving this version, which many locals consider the best, for over 50 years. Get the recipe for Barbacoa »Lindsay Talley
Yucatán-Style Shredded Pork Tacos with Achiote (Cochinita Pibil Tacos)
Yucatán-Style Shredded Pork Tacos with Achiote (Cochinita Pibil Tacos)
This pibil recipe, inspired by one used at Chando's in Sacramento and prepared in a Dutch oven, pops with earthy achiote paste and citrus juices, yielding a luscious, spicy pulled pork. Get the recipe for Yucatán-Style Shredded Pork Tacos with Achiote (Cochinita Pibil Tacos) »Dylan + Jeni
Beer-Battered Fish Tacos Recipe
Beer-Battered Fish Tacos Recipe
Adding beer to the batter helps the fish for these tacos fry up golden brown and lightly crispy. Get the recipe for Beer-Battered Fish Tacos Recipe »Katherine Whittaker
Puffy Chicken Tacos
Puffy Chicken Tacos
Corn or flour tortillas that are deep-fried until they puff are a specialty of San Antonio's Tex-Mex cuisine. This recipe for puffy tacos filled with spicy chicken and guacamole comes from Rolando's Super Tacos. This recipe first appeared in the 2012 SAVEUR 100, with the article San Antonio Tex-Mex. Get the recipe for Puffy Chicken Tacos »SAVEUR
Chicken Quesadillas
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 »Farideh Sadeghin
Carnitas Tacos (Michoacán-Style Braised Pork Tacos)
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 »SAVEUR Editors
Chile con Queso
Chile con Queso
This classic Tex-Mex dip comes from Lisa Fain (a.k.a. The Homesick Texan). 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 »Matt Taylor-Gross
Mexican Chicken Tortilla Soup (Sopa Azteca)
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) »Farideh Sadeghin
Jalisco-Style Goat Stew (Goat Birria)
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) »Dylan + Jeni
Classic Guacamole
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 »Matt Taylor-Gross
Potato Tacos (Tacos de Papa)
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) »Dylan + Jeni
Kay 'n Dave's Huevos Rancheros
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 »Helen Rosner
Chicken Enchiladas in Tomatillo-Cream Sauce (Enchiladas Suizas)
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) »Todd Coleman
Nachos
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 »Helen Rosner
Cadillac 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 »Farideh Sadeghin
Pork in Red Chile Sauce (Asado de Bodas)
Pork in Red Chile Sauce (Asado de Bodas)
This sumptuous stew makes a satisfying supper when paired with Mexican rice, pinto beans, and tortillas. Get the recipe for Pork in Red Chile Sauce (Asado de Bodas) »Todd Coleman
Grilled Mexican-Style Street Corn
Grilled Mexican-Style Street Corn
Chef Chris Shepherd's take on Mexican-style street corn is served off the cob and comes together easily for a side dish that is especially great for summer entertaining, when corn is in season. Get the recipe for Grilled Mexican-Style Street Corn »Matt Taylor-Gross
Posole Rojo
Pozole Rojo
Traditionally this dish is part of many celebrations of life in Mexico as well as US border towns from birthdays to weddings to large family gatherings. When it's made at home or for a party it is best to serve it family style. Posole can remain in the stockpot and be served directly from it with the accompaniments at the table where guests, friends and family can add as much or as little of the ingredients as they please. Get the recipe for Posole Rojo »SAVEUR Editors
Posole Verde
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 »Matt Taylor-Gross
Corn Tamales with Tomatillo Salsa
Corn Tamales with Tomatillo Salsa
The key to moist, flavorful tamales is not being shy about adding fat. Lard is traditional in Mexico, but you can use softened butter for vegetarian versions. Tamales are best eaten doused in salsa or hot sauce. This salsa verde has a fresh, tangy sourness (and kick of heat if you like) that helps cut through the richness of the masa. Get the recipe for Corn Tamales with Tomatillo Salsa »Heami Lee
Hatch Green Chile Enchiladas
Hatch green chile enchiladas
Roasted Hatch chiles are the most important ingredient for this recipe. You can purchase green chiles fresh or frozen online (find our favorite Hatch chile sources here), available in mild, medium and hot varieties. From July to October, some produce shops and farmers markets carry them fresh. As a substitute, use roasted Anaheim or other green chiles (but don't tell anyone from New Mexico). Get the recipe for Hatch Green Chile Enchiladas »Matt Taylor-Gross
Masa Ball and Tomato Soup
Masa Ball and Tomato Soup
What do you make with a lot of leftover tortillas? Not just tortilla soup, but how about tortilla dumplings? These dumplings, from Mexican cooking sage Josefina Velázquez de León, get pan-seared, then simmered in a rich cream of tomato soup. Get the recipe for Masa Ball and Tomato Soup »Matt Taylor-Gross
Mexican Braised Spare Ribs with Squash and Corn
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 »Matt Taylor-Gross
Fried Shredded Beef Empanadas
Fried Shredded Beef Empanadas
These crunchy empanadas, featuring shells made with masa, lard, and salt, are filled with tender shredded beef tossed in a spicy salsa. You can prepare the masa and filling in advance, but don't fill or fry the empanadas until just before eating. Adding baking powder and using an electric mixer are two secrets to light, puffy empanada pastry. Get the recipe for Fried Shredded Beef Empanadas »Heami Lee