Succulent tacos, spicy salsas, and slow-simmered rice and beans - these classic Mexican dishes are some of what we love most about the country's cuisine. Gather friends to savor the summer with cool and creamy avocado soup, pan-fried crabs smothered in a smoky chipotle sauce, juicy carne asada tacos, frosty margaritas, and more authentic recipes from Saveur's Mexico Issue.

The Menu

More About This Menu

1. Many of the ingredients for these recipes, if not available in your neighborhood, can be ordered online through sites like or For more about some of the special ingredients you'll find in these dishes, see The Mexican Pantry »

2. You can make your own tortillas or buy them; browse some of the store-bought brands we liked best in our Tortilla Buying Guide »

3. Frosty margaritas are a must with this menu. We always love a classic margarita on the rocks, but there are infinite variations on this popular drink-for more, see our collection of Party-Ready Margarita Recipes. And to help you choose the perfect tequila, we've collected some of our favorite bottles in Tequila for All »

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RECIPE: Salsa Roja (Tomato and Chile Salsa)
Charred tomatoes give this vibrant red salsa a hint of sweetness and smoke. MAKES ABOUT 2 CUPS

10 dried guajillo chiles (available at
6 dried árbol chiles (available at
3 cloves garlic, peeled
2 plum tomatoes, cored
1 small white onion, halved
Kosher salt, to taste

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1. Heat a 12" skillet over medium-high heat. Add guajillo and árbol chiles, and cook, turning as needed, until lightly toasted all over, about 1 minute. Transfer to a bowl, and cover with boiling water; let sit until chiles are soft, about 20 minutes. Drain chiles, reserving 1 cup soaking liquid, and remove stems and seeds. Transfer chiles and reserved soaking liquid to a blender and set aside.

2. Return skillet to high heat. Add garlic, tomatoes, and onion, and cook, turning as needed, until blackened all over, about 6 minutes for garlic, 15 minutes for tomatoes, and 12 minutes for onion. Transfer to blender with chiles along with salt, and purée until smooth and silky, at least 2 minutes. Transfer to a bowl, and serve at room temperature.

RELATED: 7 Authentic Mexican Salsas »

RECIPE: Tacos de Carne Asada (Grilled Steak Tacos)
Skirt steak, a flavorful, juicy cut, is an excellent choice for carne asada, from Mexico's El Bajío region. This one is marinated with lime and spices before grilling. SERVES 4-6

4 cloves garlic, peeled
3 tbsp. canola oil
6 canned chipotles in adobo, roughly chopped
1 large white onion, sliced crosswise into ¾"-thick rings, plus 1 small white onion, roughly chopped
Juice of 2 limes, plus lime wedges for serving
1 ½ lb. trimmed skirt steak, cut crosswise into 4 steaks
Kosher salt and freshly ground black pepper, to taste
1 jalapeño, stemmed
Warm tortillas, for serving
Salsa verde, for serving

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1. Heat an 8" skillet over high heat; add garlic, and cook, turning as needed, until charred all over, about 12 minutes. Transfer to a blender along with oil, chipotles, small chopped onion, and juice, and purée until smooth. Transfer to a 9" x 13" baking dish, and add steaks, tossing to coat in marinade; season generously with salt and pepper. Cover with plastic wrap and let marinate at room temperature for 1 hour or in the refrigerator for up to 4 hours.

2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium hot. (Alternatively, heat a grill pan over medium-high heat.) Brush marinade from steaks and transfer to the grill; cook, flipping once, until charred and cooked to desired doneness, about 8 minutes for medium. Transfer steaks to a cutting board, and let rest for 5 minutes.

3. Meanwhile, place remaining onion and jalapeño on grill, and cook, turning as needed, until charred and softened, about 10 minutes. Transfer vegetables to a cutting board and finely chop; transfer to a serving bowl. Finely chop steaks and toss with grilled vegetables in bowl. Serve with tortillas, lime wedges and salsa verde on the side.

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RECIPE: Raspado de Mango (Mango Ice)
This refreshing frozen treat is a Mexican version of granita. SERVES 6-8

4 cups bottled or fresh mango juice or nectar
1 cup sugar
½ tsp. kosher salt
2 tbsp. fresh lime juice

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Heat 2 cups mango juice, sugar, and salt in a 2-qt. saucepan over medium-high heat, and cook, stirring, until sugar dissolves. Remove from heat, and stir in remaining mango juice and lime juice; let cool. Pour into an 8″ x 8″ baking dish and place in freezer. Freeze, scraping and stirring mixture thoroughly every hour as ice crystals form, to prevent it freezing into a solid mass, until mixture is the consistency of shaved ice, about 4 hours. Spoon into chilled bowls to serve.

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