Any normal day can be turned into a fiesta with the right Mexican food on the menu! Tacos, burritos, chips and salsa, margaritas. Our mouths are watering as the list goes on! Get the party started with our top 10 Mexican food recipes for a home fiesta! 

fiesta-platter-mexican-street-tacos-with-carne-asada-chorizo-al-pastor-corn-tortillas

Mexican Street Corn Salad 

This Mexican Street Corn Salad recipe is packed with fresh flavors! It is the perfect side dish to add classic Mexican street food to your fiesta menu!  

Ingredients: 

Salad- 

  • 4 cups corn approximately 24 oz frozen 
  • 1 tablespoon olive oil 
  • 1 red pepper diced 
  • 1 bunch fresh cilantro minced, a few leaves left for garnish. 
  • 1 jalapeno diced 
  • 1/2 large red onion diced 
  • 2/3 cup cotija cheese shredded/crumbled 

Dressing- 

  • 3 tablespoons sour cream 
  • 2 tablespoons mayonnaise 
  • 4 tablespoons fresh lime juice approximately 2 limes 
  • 1/2 teaspoon cumin 
  • 1/2 teaspoon paprika 
  • 1/4 teaspoon kosher salt 
  • 1/4 teaspoon chili powder 

 Instructions: 

  1. Heat olive oil in a saute pan on medium high and add corn. Cook until slightly charred, approximately 7-10 minutes. Add to large bowl and set aside. 
  2. Add pepper, jalapeno, cilantro, and onion to large bowl with corn and mix well. 
  3. In a small bowl, add all dressing ingredients and mix well until smooth. 
  4. Add dressing to large bowl with corn and mix well. Add 1/2 cotija cheese and mix well. 
  5. Add remaining cheese and some cilantro. 
  6. Serve or cover and store in fridge for up to 8 hrs before serving. 

Recipe from Served From Scratch 

Taco Stuffed Bell Peppers (Keto)  

Taco Stuffed Bell Peppers is a great option for everyone! This fiesta recipe is filled with Mexican flavor while being keto, low carb, and gluten-free! 

Ingredients: 

  • 4 medium green peppers, halved 
  • 1.5 lb ground beef, browned 
  • 1 packet taco seasoning mix, or seeking good eats homemade taco seasoning recipe 
  • 3/4 cup water 
  • 1-1/2 cup cheddar cheese 
  • 1 cup sour cream 
  • 1/2 cup salsa 

Instructions: 

  1. Preheat oven to 350° F. Wash peppers then slice lengthwise in half through the middle and remove seeds. Place in a casserole dish with 1/4 cups water. Cover and microwave 7 to 10 minutes, or until peppers are soft. Check periodically for doneness. 
  2. In the meantime, brown the ground beef until cooked through. Add the taco seasoning and water and cook according to recipe or packet instructions. After the meat is cooked, mix in sour cream, salsa, and 1 cup of the cheddar cheese. 
  3. Spray a 13 x 9 baking dish with nonstick spray. Place cooked peppers inside dish and generously stuff with meat and cheese mixture. Top with remaining cheese. Bake 350 ° F for 20-30 minutes until peppers are heated through and cheese is melted. Serve with your favorite taco ingredients and a side of salsa. Enjoy! 

Recipe from Seeking Good Eats 

Mexican Cheese Dip 

An authentic restaurant-style Mexican cheese dip recipe to add to any fiesta! 

Ingredients: 

  • 1/2 pound White American Cheese 
  • 2 tablespoons of diced green chiles, chopped super fine 
  • 1/2 tsp garlic powder 
  • 3/4 cup to 1 cup milk 
  • salt and pepper to taste 

Instructions: 

  1. Cube the cheese and place in a saucepan with green chiles, garlic powder and milk. 
  2. Heat on medium heat for 10-12 minutes until the cheese has melted. 
  3. Once it is all melted together, if the cheese is still too thick, you can add more milk to thin it out to your desired consistency 
  4. Season with salt and pepper to taste and enjoy 

Recipe from Jen Around the World 

Air Fryer Mexican Pizza 

This Taco Bell knock-off for your fiesta will have your taste buds screaming for layers of beef, cheese, beans, and more! 

 Ingredients: 

  • 1/2 Lb Ground Beef 
  • 1/2 package Taco Seasoning 
  • 4 Flour Tortillas 
  • 2 Tablespoons Oil 
  • 15 ounces Refried Beans 
  • 1/4 Cup Salsa 
  • 5 ounces Red Enchilada Sauce 
  • 1 Cup Shredded Cheddar Jack Cheese 
  • Sliced Black Olives 
  • 1 Roma Tomato – chopped 
  • Shredded Lettuce 
  • Green Onions 
  • Sour Cream 

Instructions: 

  1. Prepare taco meat according to package instructions. Or use leftover taco meat. 
  2. Brush tortillas with oil. Air fry each tortilla individually at 370ºF for 2 minutes. Place a metal spoon, knife, ramekin or something oven safe on top of tortilla while air frying to prevent it from flying around and burning. (Use potholder to remove spoon, it will be Hot!) 
  3. Once all tortillas are prepped, begin assembling pizzas. 
  4. Place one tortilla on flat surface. Spread refried beans on tortilla then transfer to greased air fryer basket. Top beans with taco meat and salsa. Place second tortilla on top. Spread enchilada sauce generously on top. Add shredded cheese, olives, tomatoes and a little more cheese on top. 
  5. Air fry at 370ºF for 2-3 minutes. Use a spatula to remove and transfer to plate or cutting board. Slice into 4 portions. Top with shredded lettuce, green onions and sour cream. 

Recipe from Tasty Air Fryer Recipes 

Authentic Tequila Lime Shrimp 

Serve this tequila lime shrimp over Mexican corn tortillas or Spanish rice for a delicious treat at any fiesta!

 Ingredients: 

  • 1 pound peeled and deveined shrimp raw 
  • 1 teaspoon salt 
  • ½ teaspoon pepper 
  • 3 dried ancho chili peppers stems and seeds removed 
  • 2 tablespoons olive oil 
  • 4 cloves garlic grated 
  • 2 ounces tequila 
  • ¼ cup lime juice 
  • 2 tablespoons butter 

Instructions: 

  1. Sprinkle the shrimp evenly with salt and pepper and set aside. 
  2. Place the dried chilis in a medium bowl and cover with boiling water. Steep chilis in the hot water until softened, about 20 minutes. 
  3. Puree softened chilis and ½ cup of the steeping liquid in a food processor or blender until smooth and set aside. 
  4. Heat a large, deep skillet over medium-high heat and add olive oil to the pan. Stir in garlic and warm until fragrant, about 15 seconds, being careful not to burn. 
  5. Add shrimp to the pan, without over crowding, and heat for 90 seconds per side. The minute the shrimp turns pink, it is cooked so be careful not to over cook. It shouldn’t take more than 3-4 minutes total. Remove cooked shrimp from the pan and set aside. 
  6. Stir the tequila into the hot skillet and use a wooden spoon to deglaze any browned bits from the bottom of the pan. 
  7. Return the cooked shrimp along with the pureed chilis and lime juice to the pan. Bring to a simmer then reduce to low and heat for 4-5 minutes or until warmed through. 
  8. Right before serving, finish the shrimp with butter and stir until melted through. Check for seasoning and add more salt or pepper to taste. 
  9. Serve with warmed tortillas, rice or tossed into pasta if you wish. 

Recipe from The Lemon Bowl 

Easy Homemade Guacamole Recipe 

This guacamole recipe is a great healthy dip option and a popular snack for Cinco de Mayo or any other fiesta! 

Ingredients: 

  • 4 large avocados ripe, peeled, pitted 
  • 1 Tbsp. lime juice fresh 
  • ½ tsp. cumin 
  • ¼ tsp. paprika 
  • ¼ tsp. garlic powder 
  • ½-¾ tsp. salt 
  • ¼ tsp. black pepper 
  • ¼ cup sweet onion finely diced 
  • ½ cup tomatoes finely diced 
  • ¼ cup cilantro finely chopped 

Instructions: 

  1. Place peeled, pitted, and quartered avocados and lime juice in a large bowl. 
  2. Begin mashing avocados with a large fork or potato masher. 
  3. Add cumin, paprika, garlic powder, salt and pepper. Stir to combine. 
  4. Add tomatoes, onions, and cilantro.  Mix ingredients until just combined and guacamole is to your desired creaminess. 
  5. Serve guacamole immediately with tortilla chips or with your favorite Mexican dish.  Enjoy! 

Recipe from Evolving Table 

 

Easy Churros Recipe 

We can’t forget dessert! This easy churro recipe will add a sweet treat to the end of your fiesta! 

Ingredients: 

  • 1 tbsp Ground Cinnamon 
  • 1 cup Organic Sugar 
  • 1 tbsp Organic Sugar 
  • 1/2 cup Sugar 
  • 1/2 cup Milk 
  • 6 tbsp Unsalted Butter 
  • 1 tsp Salt 
  • 1 cup all-purpose flour 
  • 3 Large Eggs 
  • Vegetable Oil 

Instructions: 

  1. Fit piping bag with star tip.  
  2. Whisk cinnamon, 1/2 cup sugar, and 1 cup organic sugar in a medium bowl; set aside. 
  3. Bring milk, butter, salt, 1 tablespoon organic sugar, and ½ cup water to a simmer in a saucepan over medium-high heat.  
  4. Using a wooden spoon, add in flour quickly and mix fast using the back of the wooden spoon for about 30 seconds until it’s a dough. 
  5. Remove dough and place it in the bowl of a stand mixer. 
  6. Let cool slightly for about 5 to 7 minutes. 
  7. Using a stand mixer fitted with the paddle attachment on medium-low speed, add eggs to dough, one at a time, making sure to incorporate each egg before adding the next.  
  8. Make sure to scrape sides of the bowl to be sure everything incorporates into the dough. 
  9. Dough will come together and be easy to spoon into a piping bag. 
  10. Spoon dough into prepared piping bag. 
  11. Pour vegetable oil into a small sauce pot to come halfway up the sides. Using a deep-fry thermometer bring oil to 350 degrees F.  
  12. Pipe out about 4 to 5 inches of dough and cut off with a knife quickly.  
  13. Fry up to three as seen above. Cook for 2 minutes each side until lightly golden brown. Remove to bowl with sugar, organic sugar, and cinnamon. 
  14. Toss and place on cooling rack. 

Recipe from Stylish Cravings 

Fresh Pineapple Salsa 

This fresh pineapple salsa has a unique combination of sweet and spicy flavors. Dip some tortilla chips into it or use it as a topper on chicken or fish! 

 Ingredients: 

  • 2 cups diced pineapple (1 small pineapple) 
  • 2 cups diced Roma tomatoes (5 medium Romas) 
  • 1 cup diced orange bell pepper (1 medium pepper) 
  • 1/2 cup finely diced red onion (1/2 small red onion) 
  • 1/2 cup finely diced jalapeño pepper (3 medium jalapeños) 
  • 1/2 cup chopped cilantro 
  • 1 large lime, zest and juice 
  • salt to taste 
  • Tortilla Chips, for serving 

Instructions: 

  1. Pineapple, tomatoes, and bell peppers should be diced in 1/4-inch pieces, and the onion and jalapeño peppers should be finely diced. 
  2. Combine all ingredients in a large mixing bowl. Toss to combine. 
  3. Chill, covered, up to 24 hours. Serve with tortilla chips or over top of grilled chicken, pork, or fish. 

Recipe from Unsophisticook 

Classic Margarita (No Mix) 

This Classic Margarita recipe will really get the fiesta started and be the perfect pairing to any Mexican food. For adults only, of course!

Ingredients: 

  • 30 oz tequila (reposado or silver are my faves) (approximately 3.75 cups) 
  • 20 oz orange liqueur (Cointreau is my fave) (approximately 2.5 cups) 
  • 15 oz fresh lime juice (a little bit less than 2 cups) 
  • 5 oz simple syrup (approximately 1/2 cup plus 2 Tbsp) 
  • lime slices/wedges 
  • salt for rimming glasses 

Instructions: 

  1. In a large pitcher, combine tequila, orange liqueur, and fresh lime juice. Stir in simple syrup. 
  2. Refrigerate until ready to serve. Rim glasses with a bit of lime juice and salt if desired. Garnish with lime wheel. 
  3. Fill cocktail shaker 2/3 of the way full of ice. Pour in enough margarita mix to cover the ice, put the lid on the shaker and shake vigorously for 10 seconds or so. 
  4. Pour into prepared glasses. Repeat, using fresh ice after a few uses, for remaining servings. 
  5. Drop a lime wedge or slice of lime in each glass if desired. 

Recipe from The Chunky Chef 

Spanish Rice  

This Spanish Rice takes only 35 minutes to prepare and makes the perfect addition to a Mexican beef, chicken, or fish meal. 

Ingredients: 

  • 3 tbsp unsalted butter 
  • 2 cups uncooked long grain white rice 
  • 1 medium onion, diced 
  • 2 cloves garlic, minced 
  • 1 tsp cumin 
  • 1 tsp chili powder 
  • 1/2 tsp dried oregano 
  • 4 cups chicken stock 
  • 15.5 ounce can fire roasted diced tomatoes, with juices 
  • 1 bay leaf 
  • salt and pepper 

Instructions: 

  1. Heat a large skillet over medium high heat and melt butter. 
  2. Add in rice and cook until lightly browned, stirring frequently, 2-3 minutes. Add in onion and saute for 2-3 more minutes, stirring frequently or until slightly golden brown. 
  3. Add in garlic, cumin, chili powder and oregano. Saute for one minute. Pour in the chicken stock, fire roasted tomatoes and bay leaf. 
  4. Bring to a boil then reduce to a simmer. Cover and simmer for 15-20 minutes or until the rice is tender. (Refer to the back of your rice, some cook times are shorter or longer depending on what rice you choose) 
  5. When the rice is done fluff with a fork and season with salt and pepper to taste. Serve immediately! 

Recipe from Chef Savvy