Mexican Recipes

Beans, chiles and slow-simmered pots from Mexican home cooking.

A brown glazed clay bowl of birria de res on a dark wooden table: chunks of braised beef and a bone-in piece of shank in a brick-red consomé with a thin orange-red sheen of fat, topped with finely diced white onion and chopped cilantro, with lime wedges, a stack of warm corn tortillas in a cloth and a small dish of dark red chile salsa beside it

Mexican

Birria de Res: Jalisco-Style Beef Birria in Red Consomé

6 servings · 12 hr

A round pan de muerto on a cream plate, seen from above: a golden loaf coated in sugar, with four knobbed dough bones running out from a small ball on top, beside a glazed clay mug of hot chocolate, with orange marigolds and petals on a linen cloth

Mexican

Pan de Muerto: Mexico's Day of the Dead Sweet Bread

2 loaves, 16 servings · 4 hr 30 min

Champurrado in two glazed terracotta clay cups, thick and deep chocolate brown under a fine froth, a drip running down the side of one cup, beside a wooden molinillo, two cinnamon sticks, a cone of piloncillo and wedges of Mexican chocolate, with orange marigolds behind

Mexican

Champurrado: Mexican Chocolate Atole Thickened with Masa

6 servings · 35 min

Frijoles de la olla in a glazed clay pot, pinto beans in their broth with a sprig of epazote, a small bowl of beans topped with chopped onion and cilantro beside it

Mexican

Frijoles de la Olla: Mexican Pot Beans with Epazote

8 servings · 7 hr 45 min