22 Copycat Mexican Restaurant Recipes (2024)

FAQs

What is the #1 order to never make at a Mexican restaurant according to chefs? ›

Skip the restaurant fajitas and make them at home instead.

"I would never order fajitas at a restaurant. They're really nothing more than sautéed onions and peppers with a protein. Nothing exciting," said Montiel.

Sometimes it's sweet, sometimes it's spicy, sometimes it's a mix of both! But always, it's tasty and sure to hit the spot. The most popular Mexican ingredients are beans, rice, avocado and limes.

Corn (maize)

This ingredient has been the food base for our country since memory can tell. Its diversity, versatility and nutritional properties have made it the protagonist of an infinity of Mexican dishes that highlight its flavor in different forms that cannot be missed.

Worst: Chimichanga

This is code for “deep-fried burrito.” Think that sounds unhealthy? You're right. The dish has more than 1,500 calories and 93 grams of fat. Factor in toppings like guacamole and sour cream, and you'll get most of your day's calories and sodium in one meal.

Mix and match healthy options like grilled meat (chicken, fish, shrimp), ceviche (raw seafood marinated in lemon or lime juice and other seasonings), black beans, brown rice, avocado salad, sautéed veggies, or tortilla soup.

In Mexico, traditional food is commonly made with “manteca” or lard. It comes in tubs and is made from pork. For home cooking, by far the most commonly used oil for cooking is vegetable oil. Corn, canola and soy are the most common.

Mole poblano is perhaps the best known of all mole varieties. An ancient dish native to the state of Puebla, it has been called the national dish of Mexico, and ranked first as the most typical of Mexican dishes.

Some say this is the most important meal of the day, that is certainly true for most of us Mexicans. An average household would usually have 3 big meals a day, desayuno, comida y cena; breakfast being the heartiest one, takes place first thing in the morning, anytime between 7 -10 am.

Some of the most common spice blends used in Mexican cuisine include chili powder, which typically includes cumin, garlic powder, and paprika, and achiote paste, which is made from annatto seeds and gives dishes a vibrant red color.

Do Mexicans use vinegar? ›

White vinegar, apple cider vinegar, and sugarcane vinegar (vinagre de caña) are popular, but Mexico also has a rich culture of fruit vinegars, which are often homemade using fruits such as pineapple and banana.

Boost Flavor with Dry Roasting

Many Mexican recipes include a step that involves roasting tomatoes, chiles, tomatillos, onions, cloves of garlic, or other ingredients on a comal or in a skillet over low to medium heat. This is called dry roasting because it does not involve oil or any other fat.

Oregano and cumin bring a lot to that signature Mexican flavor. They are two of the main herbs used to spice up dishes. Mexican oregano gives dishes a rich, earthy flavor.

Authentic Mexican food tends to use corn tortillas rather than wheat tortillas. It also uses chili peppers, wild game, and fish. Onion is a staple ingredient in many dishes, as is cilantro.

Try to avoid deep fried dishes like chalupas, taquitos and chimichangas. Opt for healthier items like grilled chicken or shrimp and chicken or veggie fajitas. If you're in the mood for a taco salad, order it without the deep-fried taco bowl. It's basically one, big, fried tortilla chip!

Dining Etiquette:

Do not begin eating until the host says, “Buen provecho!” Mexicans do not switch knives and forks. The knife remains in the right hand, and the for remains in the left. When the meal is finished, the knife and fork are laid parallel to each other across the right side of the plate.

Ordering food in Mexico at restaurants

Some servers can understand a little bit of English, but it's best to try ordering food in Spanish when possible. Even if you fumble with your Mexican food phrases, the servers will appreciate the effort.