Mexican Recipes

In an extract from her latest book ‘Something from Nothing’ Alison Roman puts the spotlight on store cupboard heroes: this chilli recipe transforms humble dried beans into a rich, flavoursome base for this chilli

Translated as ‘rancher’s eggs’, this is a simple breakfast traditionally eaten by farmers in the Mexican countryside

A fun, collaborative dinner for weekdays or celebratory feasting, from Sophie Wyburd's book Tucking In

Karla Zazueta shares her family recipes for beef birria, a classic Mexican recipe that can be served many ways

This family recipe for potato-filled taquitos is a comfort staple

This Mexican dessert deserves your attention

In cookbook Signature Dishes, 50 chefs share their secret recipes. Here, chef Santiago Lastra shares the recipe for one of Kol's most famous dish

The sweetness of the corn in these crispy, crunchy sweetcorn croquetas is tempered by the mellow, earthy spicing and brought to life by the fresh chilli and lime

This famous dish from Baja California is given a Santiago Lastra twist in this intriguing sharing dish from 'Around The Table'

Taco ‘al pastor’, or shepherd-style, was introduced to Mexico by Lebanese immigrants. It’s derived from the vertical spit cooking we’re used to in kebab grilling, but using highly marinated pork instead of lamb.

Churros are one of the most delicious desserts out there, and this air fryer method makes them much healthier than the traditional deep fried version

Club Mexicana founder Meriel Armitage shares her go to vegan taco recipe. These ones are made with breaded & coated mushrooms, buffalo sauce, ranch mayo & lettuce 

Try the vegan version of oven baked Mexican cheese with ‘chorizo’ 

Club Mexicana's founder Meriel Armitage shares how to make vegan loaded nachos at home 

Chargrilling courgettes on the griddle or the barbecue brings out their sweetness, while also giving them elusive smoky notes. Using a mixture of yellow and green courgettes makes for a particularly lovely-looking salad

This is a beautiful, kaleidoscopic salad that never fails to delight. Achiote paste is made with ground achiote and is used extensively in the Yucatán, often paired with lime-pickled onions. It has a tangy, citrusy flavour, a little like sumac

An fiery way to start your weekend morning, courtesy of chef Thomasina Miers

This recipe by Bettina Campolucci Bordi is a feast consisting of lots of little elements in which, Bettina says, “every mouthful is the discovery of a new flavour combination”.

Let your oven do the work - this cosy chilli con carne recipe takes just 10 minutes to prepare

Hibiscus flowers add a subtle tartness and floral tones to the dressing, while Mexican oregano – related to lemon verbena, not essential to the dish, but delicious – adds citrusy notes. They are available from specialist Mexican grocers or online from souschef.co.uk