3 Traditional Recipes From Mexican Cooking Books

mexican cooking books

Mexican dishes are famous for their variety of ingredients, the diverse food items that give amazing flavor, and the authentic taste of the spices. They not only look enchanting when served but also taste heavenly that will surely stay in your mouth for a long time. Vegetables, lentils, meat, and fish are cooked traditionally with Mexican sauces and spices that make the dishes tastier. It is impossible to not mention the mouth-watering Mexican street foods, they are said to have such a charm that will make you feel nostalgic for weeks. We have brought you 3 of those amazing Mexican recipes from traditional mexican cooking books, they are very easy to prepare and do not take much time to be ready.

Cheesy Chicken Enchiladas

A pair of sunglasses on a wooden table


1 yellow onion chopped

1 red bell pepper chopped

8 oz. crushed tomatoes

3 cups cooked shredded chicken

2 cups shredded Monterey Jack

2 cups shredded cheddar

2 cloves of garlic minced

¼ cup chopped cilantro

1 can red enchilada sauce

1 tbsp olive oil

12 corn tortillas

1 tsp cumin


Heat oil in a large skillet, add onion and pepper, cook until soft, then add garlic and cumin and cook for a minute. Add enchilada sauce and tomatoes, cook for 5 minutes, set aside for topping the enchiladas.

Preheat the oven to 350 degrees; in a medium mixing bowl, combine the chicken, Monterey jack, cheddar, and cilantro. Add 1 cup of the enchiladas sauce mixture we prepared and combine well, add salt to taste. Take a tortilla and put a small scoop of the chicken mixture on center, roll up and put on the skillet of sauce, repeat with all tortillas, spread the remaining sauce and the cheese on top, bake for 10 minutes, garnish with cilantro.

Mexican Corn Salad

A bowl of pasta sits on a plate


6 corns

½ cup mayonnaise

¼ cup cotija cheese

2 lime, juiced

2 tbsp chopped cilantro

1 tbsp chili powder

Salt to taste


Carefully cut all the corn kernels using a sharp knife. Take a saucepan and fill ½ of it with water and 2 tbsp salt, bring to simmer, add corn, cover, and cook until the corn is tender. Now drain the water and let the corn dry. Take a serving bowl, put corn, add mayonnaise and toss well, now add cotija, lime juice, cilantro, chili powder, and your choice of seasoning. Toss all of them well and add salt if needed.

Mexican Rice


1 ½ cup long grain rice

1 can tomato sauce

1 ½ cups vegetable broth

1 big onion diced

2 cloves of garlic minced

1 cup corn kernels

½ cup of each diced carrots and peas

¼ tsp of each chili powder and cumin

1 tbsp olive oil

2 tbsp chopped cilantro

Salt and black pepper to taste


Take a large skillet and heat olive oil, add onion, garlic, stir and cook until soft. Stir in the rice and stir along for some minutes until rice is toasted. Now add tomato sauce and vegetable broth, bring to a simmer; then add the corn, carrots, peas, chili powder, cumin, pepper, and salt to taste, combine well. Cover the skillet and cook in a medium flame until rice is soft, check frequently, add a little water if needed; serve hot and garnish with chopped cilantro.


Chicken Enchiladas and Mexican rice are both very famous traditional recipes you can find in mexican cooking books. Both the dishes are perfect for lunch and dinner while the corn salad is ideal for a tasty snack or as a starter.

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