15 Easy Mexican Recipes Perfect for Weeknight Dinners

Quick salsas, pressure cooker pozole, simple guisados, smoky frijoles, and other low-effort classics fit for a weeknight.

The Serious Eats Team

Updated June 14, 2024

elotes (grilled Mexican street corn) on a plate with limes and chili powder — Serious Eats / Melissa Hom

Some of our favorite Mexican dishes are also the simplest to make—many come together in a flash, while others involve minimal prep and a lazy, no-hassle simmer. Some, like our pay de queso and homemade mangonadas, feel like a special occasion treat, but most are everyday favorites worth keeping in your weekly meal-planning repertoire.

Classic Guacamole
Serious Eats / Liz Clayman
For the tastiest guacamole, we start by pounding (or processing) the serrano chile, onion, and cilantro with salt, which draws out their flavor. Once the avocados are added, we keep them nice and chunky for the best texture.
Classic Guacamole
Classic Pico de Gallo
Serious Eats / Lynn Wolsted
Also known as salsa fresca or salsa mexicana (because of its resemblance to the colors of the Mexican flag), this classic dish is made by combining chopped tomatoes, onions, and chiles—but our version is ever-so-slightly optimized for better flavor and texture.
Classic Pico de Gallo
Mangonada
Serious Eats / Amanda Suarez
The secret to this bracingly spicy, sweet, tart, salty, icy, and refreshing Mexican drink is to use the most flavorful mango and chamoy possible.
Mangonadas
Elotes (Grilled Mexican Street Corn)
Serious Eats / Melissa Hom
The best way to prepare corn on the cob? We're partial to this recipe, where shucked ears are grilled until lightly charred and then coated with a blend of garlic, cilantro, chile powder, mayo, and Cotija cheese, plus a final squeeze of lime. For a tidier, forkable alternative, try whipping up a batch of esquites instead.
Elotes (Grilled Mexican Street Corn)
Continue to 5 of 15 below
Perfect Frijoles Refritos (Mexican Refried Beans)
Serious Eats / Eric Kleinberg
This master recipe for making refried beans at home goes through all the options at your disposal: what bean types add to the equation, the best aromatics to cook the beans with, mashing techniques, as well as the different fats you can use to "refry" your beans.
Perfect Frijoles Refritos (Mexican Refried Beans)
Frijoles Charros (Mexican Pinto Beans With Bacon and Chiles)
Serious Eats / Diana Chistruga
This simple pot of creamy, brothy beans is flavored with bacon, onion, tomato, garlic, and fresh chiles. Serve with rice, maybe a few warmed corn tortillas, and a scattering of cilantro for a soul-soothing lunch.
Frijoles Charros (Mexican Pinto Beans With Bacon and Chiles)
Spicy Chicken Quesadillas
Serious Eats / J. Kenji López-Alt
Shredded chicken, kicked up with jalapeño and pepper Jack cheese, makes a hearty filling for these flaky quesadillas.
Spicy Chicken Quesadillas
One-Pot Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup)
Serious Eats / J. Kenji López-Alt
Making pozole from scratch can be a time-consuming affair, but this streamlined recipe from Kenji can be prepared on a weeknight. The result: a delicious, one-pot pozole that doesn't skimp on flavor.
Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup)
Continue to 9 of 15 below
The Best Carne Asada
Serious Eats / J. Kenji López-Alt
The best carne asada combines dried chiles, citrus, spices, and skirt steak, which is then grilled over ripping-hot heat. A fair amount of prep goes into the marinade, but the rest is easy-peasy.
The Best Carne Asada
Easy One-Pot Chicken Tinga (Mexican Shredded Chicken Stew)
Serious Eats / J. Kenji López-Alt
For this classic guisado, bone-in chicken breast is stewed in a mixture of onion, garlic, tomatoes, tomatillos, chicken stock, and smoky chipotle chiles. Once shredded, the saucy pulled chicken is one of our favorite fillings for tacos, burritos, and enchiladas.
Easy One-Pot Chicken Tinga (Spicy Mexican Shredded Chicken)
Easy Pressure Cooker Chicken Enchiladas
Serious Eats / J. Kenji López-Alt
Turn time-intensive enchiladas into an easy meal by multi-tasking with your pressure cooker.
Easy Pressure Cooker Chicken Enchiladas
Quick and Easy Huevos Rancheros With Tomato-Chile Salsa
Serious Eats / J. Kenji López-Alt
You're less than 30 minutes away from a smoky, spicy, super-satisfying breakfast of huevos rancheros.
Quick and Easy Huevos Rancheros With Tomato-Chile Salsa
Continue to 13 of 15 below
No-Waste Tacos de Carnitas With Salsa Verde
Serious Eats / J. Kenji López-Alt
Our carnitas recipe is easier than the traditional bucket-of-lard method, and produces results that are juicy and flavorful with plenty of browned crispy bits.
No-Waste Tacos de Carnitas With Salsa Verde
Bolis de Pay de Limón (Mexican Key Lime Pie Ice Pops)
Serious Eats / Amanda Suarez
Here, creamy, tart ice pops with vanilla cookie crumbs swirled in emulate the classic key lime pie.
Bolis de Pay de Limón (Mexican Key Lime Pie Ice Pops)
Pay De Queso (Mexican Cheese Pie)
Serious Eats / Amanda Suarez
This Mexican cheesecake doubles down on the dairy: cream cheese, evaporated milk, queso fresco, and condensed milk all find their way into the filling. This recipe is easy, as it only takes 15 minutes to prep for the oven and does not require a spring-form pan or a water bath setup. (Waiting for the filling to firm up in the refrigerator might be a little difficult though!)
Pay De Queso (Mexican Cheese Pie)

15 Easy Mexican Recipes Perfect for Weeknight Dinners

More Serious Eats Recipes