mexican sides

An easy to make no mayo Mexican coleslaw that pairs well with anything! Eat it in tacos, as a side salad or even as a main dish piled with toppings.

Mexican Coleslaw With Cilantro Lime Dressing

cabbage broccoli

red pepper (, medium sized)

cilantro

red onion

red wine vinegar (, or vinegar of choice)

olive oil

lime juice (, about one lime)

cumin

sea salt

broth

Place all dressing ingredients in a mason jar or container and mix well. After mixing, allow dressing to sit while prepping the rest of the salad so that the flavors can combine. You can also do this the day before.

Thinly slice the red pepper.

Place it in a bowl with the cabbage.

Combine dressing and coleslaw ingredients and serve.

This Mexican Street Corn Salad turns the classic Mexican street food into a delicious and easy to make side dish!

Mexican Street Corn Salad

corn (approximately 24 oz frozen)

red pepper (diced)

jalapeno (diced)

onion

cotija cheese (shredded/crumbled)

sour cream

mayonnaise

lime juice (approximately 2 limes)

paprika

salt

chili powder

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.

Add pepper, jalapeno, cilantro, and onion to large bowl with corn and mix well.

In a small bowl, add all dressing ingredients and mix well until smooth.

Add dressing to large bowl with corn and mix well.  Add 1/2 cotija cheese and mix well.

Add remaining cheese and some cilantro.

Serve or cover and store in fridge for up to 8 hrs before serving.

Tangy tomatillos and vine-ripened tomatoes topped with avocado and cotija and drizzled with a cilantro-lime dressing

Tomato and Tomatillo Salad with Cilantro-Lime Dressing

vine-ripened tomatoes

tomatillos

avocado,

cotija, crumbled (optional)

cilantro leaves,

juice of 2 limes (about 2 tablespoons)

sherry or white wine vinegar

dijon mustard

agave nectar

sea salt and several grinds pepper

Make the dressing - Add all ingredients to...

Make the dressing - Add all ingredients to a food processor. Blend until smooth. Season and set aside.

Prepare the salad ingredients - Thin slice the...

Prepare the salad ingredients - Thin slice the tomatoes and tomatillos. Crumble the cotija if using. Cube or slice the avocado. Chop the cilantro.

Assemble the salad - Layer the tomatoes and...

Assemble the salad - Layer the tomatoes and tomatillos on an appropriate platter. Top with avocado if using, then garnish with crumbled cotija and chopped cilantro. Lastly, drizzle with the cilantro-lime dressing.

Refried beans are a beloved staple in Mexican cuisine, keeping traditions alive! These tender, creamy beans are cooked with aromatics and salt, typically using pinto beans, and then fried in a generous amount of fat for a rich, comforting flavor.

Homestyle Refried Beans

lb mayocoba beans (peruano)

ea white onion

ea bay leaf

head garlic, sliced end off

tsp kosher salt

water

TBSP pork lard

TBSP avocado oil

ea white onion, finely diced

ea jalapeño pepper, de-seeded, finely diced

ea garlic cloves, minced

tsp Mexican dry oregano

bean broth

To taste kosher salt

Cotija cheese Fresco,

Cilantro, chopped

Sort through the beans, removing any rocks, broken, or shriveled beans, and then give them a good rinse.

Add the drained beans, onion, bay leaf, garlic, salt, and water to the Instant Pot, cover, and cook on HIGH PRESSURE for 45 minutes, followed by a 10-minute NATURAL PRESSURE RELEASE, then QUICK RELEASE the remaining pressure, press CANCEL, and uncover.

Discard the bay leaf, garlic, and onion, strain the beans and reserve both the beans and broth, setting them aside momentarily.

Cook the Beans 

Place a large pan over medium heat, melt the lard, and drizzle with oil, then add the chopped onion and jalapeño, cooking until golden brown. Add the minced garlic and dried oregano to the pan, toasting for 1 minute.

Add the cooked beans, 1/4 cup of the reserved bean broth, and mash using a potato masher until creamy and chunky, adding more broth as needed to achieve the desired consistency.

Once hot and bubbly, stir in salt to taste, turn off the heat, and top with cheese and cilantro.

Refried Beans 

Another exceptional recipe!!
So much better than store bought canned refired beans. I have always loved Mexican food, but you bring this to a whole new level of flavor. 
I am a diabetic, and beans are a supper food that is great for my diet. This dish helps add beans to more meals. 
Thanks

Excellent, easy to follow recipe! The beand sturned out great! I will be trying more of your recipes :-)

These are really tasty and so different from what you can get in a can. I needed to add close to two cups of bean broth but there's plenty available. The jalapeños added just the right amount of heat.

BTW, this is phase one. I plan on making the Mexican Rice and the Carnitas for friends for a full VillaCocina dinner!

Keep up the good work. When I see you and Nelson eating your food at the end of the videos, I want to jump through the camera and join you.

This is an easy-to-follow video tutorial on how to make Homestyle refried beans.

Mastering Refried Beans: Traditional Mexican Recipes

Top 4 mexican sides recipes from across the web

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Mexican Coleslaw With Cilantro Lime...

Mexican Street Corn Salad

Tomato and Tomatillo Salad with Cil...

Homestyle Refried Beans

Top 4 mexican sides recipes from across the web

The most viewed mexican sides recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican Coleslaw With Cilantro Lime...

Mexican Street Corn Salad

Tomato and Tomatillo Salad with Cil...

Homestyle Refried Beans

The most viewed mexican sides recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine