Free Mexican Recipes

Cafe De Olla Traditional Mexican Coffee Recipe picture

Authentic café de olla is coffee like you’ve never experienced. While many restaurants in the U.S. might serve coffee with a bit of cinnamon and pass it off as café de olla, the taste of real authentic traditional Mexican coffee will give you a fresh perspective on how coffee can be enjoyed.

So what do you need to make a real cup of authentic café de olla? Here are the ingredients and instructions to make a real traditional Mexican coffee that will dazzle and delight your palette.


– ½ cup of whole coffee beans
– 3 ¼ cups of water
– 4 cones of piloncillo (an unrefined brown sugar created from sugar cane, likely found at your local Mexican grocer)
– ¼ teaspoon anise seeds (optional, present in some recipes and gives the coffee a slight liquorice flavor)
– 3 sticks of cinnamon
– 1 teaspoon of unsulphured molasses (optional, but it gives the coffee a nice texture)

Click here for the preparation instructions…

mexican spicy black bean soup recipe picture

Spicy black bean soup is a quick and easy recipe that will help warm you up on a cold day. The spices in this dish are simple, yet give this soup a great, flavorful taste that would pair well with a side of chips and roasted tomato salsa.

The key step to getting a rich, creamy texture with this soup is to blend it just before serving. A high powered blender, like a refurbished Vitamix blender is a great tool to have in the kitchen for tasks like this because they can blend up to 64 ounces of soup in one batch.


  • Black beans – 4 cups
  • Diced tomatoes – 2 cups
  • Vegetable stock – 2 cups
  • Chopped onions – 1 cup
  • Jalapeno – 1
  • Garlic, minced – 1 clove
  • Cumin – 2 tsp
  • Red pepper flakes – 1 tsp
  • Cilantro – 1 bunch
  • Sour cream – For garnish

Click here for the preparation instructions…

guatemala tamales recipe photo

Every year the Southern California city of Indio has a Tamale Festival.  There are several dozen stands with vendors selling every kind of tamale imaginable.  There is a carnival to go along with it, rides, bouncy castles, a beer garden, and live music.  I’ve never been able to eat more than a couple of tamales, so it’s tough to choose the ones I want to try.  My favorites are shredded pork tamales, and the ones with green chile and cheese.  If I had a bigger appetite, I would have been tempted to try all the gourmet fillings like shrimp and chorizo, mushrooms, artichoke, avocado, chicken mole, bbq chicken, Texas style brisket, or potato.  I did try one of the desert versions, but they didn’t really trip my trigger.  Some of the sweet fillings include chocolate and cherry, blueberry and cream cheese, pumpkin with Jamaican rum, fresh pineapple.  There aren’t tables anywhere except in the beer garden, so it’s best to choose a few tamales and get a $5 chelada to enjoy with them.


One of the vendors claimed to be selling Guatemalan tamales, but they didn’t taste anything like the ones I enjoyed while living in Guatemala.  At Christmas time,  my mother in law and her housekeeper would produce a massive batch of tamales that she would deliver to friends and family.  I’m still waiting for her to share that recipe with me!

In Guatemala,  there are about 100 different kinds of tamales.  Two of my favorites are Chuchitos and Paches.  Paches means short, and they are little packets of mashed potato.  Chuchitos means puppy or little dog, and they are made like Mexican tamales in a corn husk.



2 lbs potatoes
3 cups water
1 lb tomatoes, sliced
2 large scallion, minced
4 cloves garlic, minced
1 small red bell pepper, minced
1 large jalapeno, minced
6 tbsp butter, melted
2 cups tortilla flour
2 tbsp salt
1 1/2 tsp ground allspice
1 1/2 tsp pepper
1/4 tsp achiote, dissolved in
2 tsp hot water
aluminum foil

Click here for the preparation instructions…

mexican recipes

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