There's nothing quite like the flavors of authentic Mexican cuisine. At MEXICANO, our recipes have been passed down through three generations, and today I'm sharing some of our favorites with you. These are the real deals - the recipes that Mexican abuelitas have been making for centuries.
The Foundation: Understanding Mexican Flavors
Before diving into specific recipes, it's important to understand what makes Mexican food authentic. Real Mexican cooking isn't about dumping cheese on everything (sorry, Tex-Mex!). It's about building layers of flavor through:
- Chiles - The backbone of Mexican cuisine, used fresh, dried, smoked, and ground
- Corn - The sacred ingredient, used in tortillas, tamales, and countless dishes
- Lime - The bright, acidic finish that brings dishes to life
- Fresh herbs - Especially cilantro and epazote
- Aromatics - Onion, garlic, and tomatoes form the base of most sauces
Recipe 1: Authentic Salsa Roja
This is the salsa that sits on every table in Mexico. It's simple, vibrant, and infinitely better than anything from a jar.
Salsa Roja (Red Salsa)
Ingredients:
- 4 Roma tomatoes
- 2 serrano peppers (adjust for heat preference)
- 1/4 white onion
- 2 cloves garlic
- 1/2 cup fresh cilantro
- Juice of 1 lime
- Salt to taste
Instructions:
- Char the vegetables: Place tomatoes, serranos, onion, and garlic on a dry comal or cast-iron skillet over high heat. Cook until charred on all sides, about 8-10 minutes.
- Blend: Transfer charred vegetables to a blender. Add cilantro, lime juice, and a generous pinch of salt. Blend until desired consistency - chunky or smooth.
- Taste and adjust: Add more salt, lime, or chiles as needed. Let sit for 10 minutes before serving to let flavors meld.
Recipe 2: Perfect Guacamole
Guacamole is one of those dishes that's simple when made right and terrible when overcomplicated. Here's how we make it at MEXICANO.
Traditional Guacamole
Ingredients:
- 3 ripe Hass avocados
- 1/4 cup finely diced white onion
- 1 serrano pepper, minced (seeds removed for less heat)
- 3 tablespoons fresh cilantro, chopped
- Juice of 2 limes
- 1/2 teaspoon salt
- Optional: 1 small Roma tomato, diced
Instructions:
- Prep the base: In a molcajete (or bowl), combine onion, serrano, half the cilantro, and salt. Mash together to release flavors.
- Add avocado: Cut avocados in half, remove pits. Scoop flesh into the bowl. Mash with a fork to your preferred consistency - we like it chunky.
- Season: Add lime juice and remaining cilantro. Fold in tomato if using. Taste and adjust seasoning.
- Serve immediately: Guacamole is best eaten fresh. If you must wait, press plastic wrap directly onto the surface to prevent browning.
Recipe 3: Slow-Cooked Carnitas
Carnitas, which translates to "little meats," is one of Mexico's greatest contributions to the culinary world. This is a weekend project, but the results are absolutely worth it.
Authentic Carnitas
Ingredients:
- 4 lbs pork shoulder (bone-in preferred)
- 1 cup lard or vegetable oil
- 1 orange, quartered
- 1 white onion, quartered
- 6 garlic cloves
- 2 bay leaves
- 1 cinnamon stick
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 cup water or chicken stock
Instructions:
- Prep the pork: Cut pork shoulder into 2-inch chunks. Season generously with salt and pepper.
- Brown the meat: In a large Dutch oven, heat lard over medium-high heat. Brown pork pieces on all sides in batches. Don't crowd the pot!
- Add aromatics: Return all pork to pot. Add orange, onion, garlic, bay leaves, cinnamon stick, and water. The liquid should come about 1/3 up the sides of the meat.
- Slow cook: Bring to a simmer, then reduce heat to low. Cover and cook for 2.5-3 hours, stirring occasionally, until pork is very tender.
- Crisp it up: Remove lid and increase heat to medium. Let liquid evaporate, then let the pork fry in the rendered fat until edges are crispy and golden.
- Shred and serve: Use two forks to shred the meat, mixing the crispy bits with the tender pieces. Serve in warm tortillas with cilantro, onion, and salsa.
Recipe 4: Arroz Rojo (Mexican Red Rice)
No Mexican meal is complete without rice. This isn't the dry, flavorless rice you find at chain restaurants - it's fluffy, flavorful, and slightly tomato-y.
Arroz Rojo
Ingredients:
- 2 cups long-grain white rice
- 1/4 cup vegetable oil
- 2 Roma tomatoes
- 1/4 white onion
- 2 garlic cloves
- 3.5 cups chicken stock (or vegetable stock)
- 1 teaspoon salt
- 1/2 cup frozen peas and carrots (optional)
Instructions:
- Rinse the rice: Rinse rice under cold water until water runs clear. This removes excess starch for fluffy results.
- Toast the rice: Heat oil in a saucepan over medium heat. Add rice and toast, stirring frequently, until golden (about 8 minutes).
- Make the puree: While rice toasts, blend tomatoes, onion, and garlic with 1/2 cup of the stock until smooth.
- Combine: Pour tomato mixture over toasted rice (careful, it will sizzle!). Stir and cook for 1 minute.
- Add liquid: Pour in remaining stock and add salt. Bring to a boil, then reduce to low, cover, and simmer for 18-20 minutes.
- Rest: Remove from heat and let sit, covered, for 5 minutes. Fluff with fork before serving.
Essential Mexican Pantry Items
To cook authentic Mexican food at home, stock your pantry with these essentials:
Dried Chiles
- Ancho (mild, sweet)
- Guajillo (medium, fruity)
- Arbol (hot, nutty)
- Chipotle (smoked jalapeño)
Staples
- Masa harina (for tortillas)
- Mexican oregano
- Cumin seeds
- Mexican chocolate
Come Taste the Originals
While cooking at home is wonderful, there's something special about enjoying authentic Mexican food prepared by experts. At MEXICANO, we've been perfecting these recipes for generations, using the freshest ingredients and traditional techniques.
Whether you're craving carnitas, enchiladas, or our famous street tacos, we invite you to visit us at 9804 Hillcroft Ave and taste the difference that authentic cooking makes.
Hungry for the Real Thing?
Visit MEXICANO and taste authentic Mexican cuisine made fresh daily with traditional family recipes.