10 Mexican Recipes, From Classic Breakfast to Street Food Desserts

Mexican food used to be lacking in Australia. But thanks to waves of migration, there’s now a world of possibilities beyond the wall of yellow boxes in the international food aisle. Imported staples – from cheeses to nixtamalised corn tortillas – have never been easier to source. Plus, a young generation of Mexican-born chefs and cooks are using local produce to execute generations-old family recipes. Lucky for us, some of those names have shared their recipes and top tips for nailing Mexican cuisine at home.

From low and slow (and we mean slow) carnitas to classic street desserts, we’ve got everything you need to transform taco night. Can’t decide between La Popular Taqueria’s Baja-style fish tacos or Rosa Cienfuegos’s aguachile? You know what they say: ¿por qué no los dos? 

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Daniella Guevara Muñoz’s grilled butterflied prawns

Forget your average shrimp on the barbie. These spectacular butterflied grilled prawns, known as camarones zarandeados, will take you to Mexico’s northern coastline with a rich, tangy and unexpected marinade of mayonnaise and American mustard. The prawns are slathered in this creamy coating and fired on the barbeque until they’re tender on the inside and crackling-crisp on the outer.

Rosa Cienfuegos’s aguachile negro

La Mesa Mexicana, by Sydney-based author Rosa Cienfuegos, showcases the diversity of Mexico’s regional cuisines. This recipe is attributed to the tiny island of Mexcaltitan in the country’s west, where you’ll find one of Mexico’s most popular seafood dishes. The zingy no-cook dish is mainly a marination game, and isn’t complete without totopos (tortilla chips) and cold beer.

Darren Mercaldi’s guacamole

If you need one guac recipe, make it this one. Chef Darren Mercaldi leans heavily into lime juice and salt – he also likes to leave things a little more on the chunky side, rather than going super smooth with his mashing. Diced tomato, onion and pickled jalapenos are folded through to finish. Serve with tortilla chips or let it top tacos and more.

Stephanie Alexander’s huevos rancheros

Huevos rancheros literally means “ranch-style” eggs or “farmer’s eggs”. And while it might be a Mexican breakfast favourite, this dish can be served at any time. Warm tortillas (flour or corn) are used where we might use toast or a muffin. Spread refried beans as a base before topping with fried eggs and spicy tomato salsa. A fresh squeeze of lime seals the deal.

Daniella Guevara Muñoz’s elotes

Sizzled over charcoal and smothered in creamy, tangy toppings, Mexican street corn – known as elotes – is a global food icon. This recipe re-creates that singular street-food flavour: the corn is grilled with the husks on to protect it, then the kernels are charred for extra colour and flavour. The cooked cob is then smothered in mayonnaise and crumbled cheese, followed by a final sprinkle of chilli powder and a hit of fresh lime.

Amber Doig’s confit pork carnitas

A free weekend is the key to Amber Doig’s ultimate confit pork carnitas. It takes about three and a half hours to cook the pork low and slow, plus prep and resting time. After, the pork is soaked in brine overnight (to add moisture and tenderness to the meat), then braised with lard and guajillo chillies, along with orange, lime, tomatoes, carrots and a handful of spices. Serve with a warm stack of soft tortillas and your favourite hot sauce.

La Popular Taqueria’s Baja-style fish tacos

If you’ve ever eaten at Adelaide’s La Popular Taqueria, you’ll know these tacos are top tier – and one of Daniella Guevara Muñoz’s bestsellers. All the elements can be prepped ahead, making this the perfect dish for summer barbeques and fast, fresh weeknight dinners. When you’re ready to serve, simply fry the fish, heat the tortillas and top with shredded cabbage, pico de gallo and chipotle mayonnaise.

Deborah Kaloper’s quesabirria tacos

This quesabirria recipe from Deborah Kaloper’s cookbook Taco Night is another Mexican favourite worth clearing the schedule for. Combining tender, slow-braised beef (it will cook for up to four hours) with molten cheese, crisp tortillas and a side of rich broth for dipping, these tacos aren’t for the faint-hearted. They’re messy, decadent and completely satisfying.

Rosa Cienfuegos’s platanos fritos

In Mexico, platanos carts are to locals what ice-cream vans are to Australians. They roam the streets, dessert steamers whistling, looking for a place to stop. The neighbourhood always turns up. You’d better believe this version by Rosa Cienfuegos will bring everyone to your yard. The additions – a sprinkle of cinnamon or a scoop of ice-cream – are entirely up to you.

La Tortilleria’s Mexican flan

The definition of an old family recipe, this flan from Melbourne's La Tortilleria was passed down from generation to generation until it reached its Kensington fanbase. Gerardo Lopez does his Grandma Pina proud – and you can too. With only five ingredients, it’s the sort of dessert you’ll want to master and then wow the crowd with at summer picnics and festive barbeques.