These Mexican side dishes range from authentic to fusion, and you can customize them to suit your tastes. Serve with mains like quesadillas, pozole, tacos and flautas.
25 Mexican Side Dishes You’ll Love
Updated on Jun. 13, 2024
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Jalapeno Popper Mexican Street Corn
Total Time: 30 minutesMain Ingredients: Corn, jalapenos, cream cheese, panko
Level: Intermediate
This recipe is like a deconstructed version of jalapeno poppers, but with the addition of sweet and smoky grilled corn. If you want, you can replace the chipotle powder and lime with Tajin, a very popular spice blend in Mexico.
“One of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko coating and spicy jalapeno kick. If you’re really feeling wild, sprinkle these with a bit of cooked and crumbled bacon!” —Recipe contributor Crystal Schlueter, Northglenn, Colorado
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Cilantro-Lime Rice
Total Time: 20 minutesMain Ingredients: Jasmine rice, chicken broth, lime, cilantro
Level: Beginner
Jasmine rice is a long-grain variety, meaning that it becomes light and fluffy when cooked. Serve it alongside a saucy main dish, fajitas or slow-cooked carnitas.
“My family’s favorite Mexican restaurant serves a similar rice as a side dish. I threw this together one night when I was making fajitas, and everyone loved it! It’s such an easy side dish and pairs well with kabobs on the grill, too.” —Recipe contributor Robin Baskette, Lexington, Kentucky
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Pico de Gallo
Total Time: 10 minutes + chillingMain Ingredients: Tomatoes, onion, cilantro, jalapeno peppers, lime, garlic, salt
Level: Beginner
Rice and beans, burritos, quesadillas…whatever main dish you’re serving, it’s always good to pair with pico de gallo on the side. White onions are most commonly used in Mexican cooking. It’s a type of onion that lends a subtly sweet taste to dishes without too much bite. That flavor profile is ideal when paired with delicate, sweet tomatoes.
“This easy and versatile pico de gallo recipe is a classic for a reason. The jalapeño peppers add just the right amount of kick. Let it chill for an hour or two before serving to help the flavors blend.” —Recipe contributor Jeannie Trudell, Del Norte, Colorado
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Instant Pot Black Beans
Total Time: 35 minutes + releasingMain Ingredients: Black beans, lard, queso fresco
Level: Beginner
Lard is indeed the secret ingredient to many dishes (ever make a lard pie crust?). If you want to lower your intake of animal fats, substitute half of the lard with refined olive oil, which has a neutral taste.
“Instant Pot black beans are the key to a lot of my family’s meals, whether for a weekend breakfast or for taco salads and burritos throughout the week. For years, I’ve tried to find a homemade recipe as creamy and tasty as Mexican restaurant beans. This is that recipe.” —Recipe contributor Helen Nelander, Boulder Creek, California
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Yuca Frita con Mojo
Total Time: 45 minutes + chillingMain Ingredients: Sour orange marinade, seasonings, yuca or cassava root, oil
Level: Intermediate
If you love trying different root veggies in the form of fries—hello, sweet potato fries—then you’re going to need to find yuca. Also known as a cassava root, yuca makes a fun replacement for potatoes. Like cutting regular potatoes into french fry form, try to slice the yuca into evenly sized pieces.
“Who doesn’t love something fried? That’s how I first got turned on to yuca, and now I cook it regularly. It is a starchy tuber, similar in texture to a potato, and is served with a lovely garlicky orange dipping sauce.” —Recipe contributor Deeanna Dickey, Denver, Colorado
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Mexican Street Corn Bake
Total Time: 45 minutesMain Ingredients: Corn, mayonnaise, chipotle pepper
Level: Beginner
This recipe is fun to make and easy to get creative with. You can try chipotle mayo or garlic aioli, or substitute the Parmesan for a more traditional cheese like Cotija. To make the dish vegan, use nutritional yeast in place of Parmesan and opt for a plant-based mayonnaise.
“We discovered Mexican street corn at a festival. This easy one-pan version saves on prep and cleanup. Every August I freeze a lot of our own fresh sweet corn and then I use that in this recipe, but store-bought corn works just as well.” —Recipe contributor Erin Wright, Wallace, Kansas
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Baked Beans Mole
Total Time: 1 hour, 5 minutesMain Ingredients: Black beans, pinto beans, black-eyed peas, chorizo, bittersweet chocolate, salsa
Level: Beginner
There are many types of mole sauce, but one of the most famous varieties, mole poblano, includes chocolate. This recipe imbibes the spirit of mole but reduces the number of ingredients, making it easier to prepare.
“My son and husband love this hearty side dish. It’s quick and easy to prepare but yet so flavorful. Chocolate, chili and honey mingle to create a rich, savory flavor that’s not too spicy and not too sweet.” —Recipe contributor Roxanne Chan, Albany, California
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Mexican Roasted Potato Salad
Total Time: 45 minutesMain Ingredients: Potatoes, black beans, green chiles, mayonnaise, sour cream
Level: Beginner
This recipe gives the classic potato salad a twist with the addition of black beans and chiles. A starchier potato like Yukon Gold will give you a more creamy result, whereas a waxy variety like a fingerling potato will give the salad more bite.
“My husband is the No. 1 fan of this south-of-the-border potato salad. The leftovers make an awesome late-night snack, straight from the fridge.” —Recipe contributor Elisabeth Larsen, Pleasant Grove, Utah
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Corn and Black Bean Salad
Total Time: 15 minutes + chillingMain Ingredients: Black-eyed peas, black beans, tomatoes, frozen corn, red onion
Level: Beginner
Bursting with color, this corn and bean salad just needs scoopable chips to complete it. Even though it makes a great side dish, we also love serving this with Mexican beers as a filling afternoon snack in the summertime.
“This colorful, crunchy black bean and corn salad is chock-full of nutrition that all ages love. Try it with a variety of summer entrees, or as a wholesome salsa!” —Recipe contributor Krista Frank, Rhododendron, Oregon
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Shrimp Quesadilla
Total Time: 30 minutesMain Ingredients: Jalapeno, shrimp, cumin, tomato, flour tortillas, Mexican cheese
Level: Beginner
Serve salsa, sour cream and fresh guacamole with shrimp quesadillas. You can even make homemade flour tortillas, which cook up really quickly. Make sure your skillet is nice and hot so the quesadillas get that browned, crackly texture that makes them irresistible.
“Switch up your normal quesadilla toppings with this recipe. Serve with salsa on the side and a frosty smoothie, if you like.” —Recipe contributor Tiffany Bryson, San Antonio, Texas
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Queso Fundido
Total Time: 35 minutesMain Ingredients: Chorizo, corn, red onion, poblano pepper, Monterey Jack cheese
Level: Beginner
When you want to shake things up and skip the guac and salsa, bring out a warm skillet of dippable cheese. This meat and veggie packed cheese dip bakes in a cast-iron skillet until bubbly.
“Dig in to this one-skillet dip and enjoy the gooey cheese and the spicy kicks from chorizo and pepper jack.” —Recipe contributor Julie Merriman, Seattle, Washington
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Frijoles y Chorizo
Total Time: 2 hours, 40 minutes + soakingMain Ingredients: Pinto beans, chorizo, poblano peppers, serrano peppers, lard
Level: Intermediate
Admittedly, this isn’t the quickest side dish to put together. If you know you’re expecting guests, though, it’s a great recipe to prep in advance. Pinto beans have a mild flavor and soft texture, so they soak up all the savory and spicy flavors in this dish. Serve with your choice of vegetables and warmed tortillas or rustic bread.
“Chorizo (pork sausage) and frijoles (beans) make a tasty and authentic side dish. The flavorful meat combined with the zippy mixture of beans, peppers and seasonings are unforgettable.” —Taste Recipes Test Kitchen
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Grilled Elote Flatbread
Total Time: 35 minutesMain Ingredients: Corn, pizza dough, mayonnaise, Cotija
Level: Beginner
What is it about flatbread recipes that makes everything on top of it look so much better? If you want to make your own pizza dough, beware! You may just start converting all your recipes into flatbreads.
“Here’s a fun twist on a classic Mexican dish! Keep your kitchen cooled down during the summer by grilling this fresh flatbread outdoors.” —Recipe contributor Amanda Phillips, Portland, Oregon
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Patio Pinto Beans
Total Time: 1 hour, 25 minutesMain Ingredients: Pinto beans, tomatoes, bacon, brown sugar
Level: Intermediate
Patio pintos are a lot like baked beans but minus the vinegar and plus green chiles. Want to make this dish a little more Mexican, a little less American? Substitute the bacon for chicharrones.
“Any time Mom had the gang over for dinner, she made these pinto beans. Once she made a batch for my cousin’s birthday and he ate the entire thing.” —Recipe contributor Joan Hallford, North Richland Hills, Texas
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Cumin Rice with Avocado
Total Time: 35 minutesMain Ingredients: Rice, avocado, chicken bouillon, cumin, picante sauce
Level: Beginner
We love any excuse to make white rice taste better, and this is one of those recipes! If you’re in the camp that prefers using whole seeds over powdered cumin, simply reserve the butter and use it to fry the cumin seed. When the rest of the dish is finished, pour your buttery mixture over the top and enjoy.
“Cumin, picante sauce and avocado do a terrific job of perking up rice in this any-day side dish.” —Recipe contributor Margaret Allen, Abingdon, Virginia
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Mexican Street Corn
Total Time: 40 minutes + soakingMain Ingredients: Ears of corn, sour cream, mayonnaise, cilantro, lime, garlic, Cotija, chili powder
Level: Beginner
Though we have a few variations of Mexican street corn in this roundup, this one is on the cob and pretty traditional. If you have a jar of tajin from garnishing Mexican drinks, you can sprinkle that over the corn as well.
“Elote, otherwise known as Mexican street corn, is grilled, covered in mayo, and then sprinkled with chili powder, Cotija and cilantro. A squeeze of lime juice is the perfect finishing touch.” —Recipe contributor, James Schend, Dairy Freed
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Shrimp Avocado Salad
Total Time: 25 minutes + chillingMain Ingredients: Shrimp, avocado, plum tomatoes, chiles, rice vinegar
Level: Beginner
This recipe is similar in spirit to ceviche, a refreshing dish of choice in many Latino coastal cultures. Serve it with lettuce cups as called for, or over tostadas.
“The delicious taste and smooth texture of avocados and the crisp shrimp salad create a heavenly combination. Serve it as a cool and satisfying lunch or a light, quick and easy dinner.” —Recipe contributor Teri Rasey, Cadillac, Michigan
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Corn Cakes
These buttery corn cakes are bound together by wholesome, gritty cornmeal and bursting with whole corn kernels, pungent scallions, sweet red peppers and subtly spicy green chiles. A drizzle of maple syrup may seem out of place, but its caramelly tang ties everything together.
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No-Fuss Avocado Onion Salad
Total Time: 15 minutesMain Ingredients: Avocados, sweet onion, olive oil, lemon juice
Level: Beginner
This is a delicious garnish for salad, tacos, tostadas and more. For a bit more bite, substitute the sweet onion for red and the lemon juice for lime.
“My mother, Nena, grew up in Cuba and learned many styles of cooking. She had a knack for making something incredibly simple taste amazing. This salad is proof. By itself, the dressing is really tart, but add the avocados and onions and it’s the perfect complement.” —Recipe contributor Marina Castle Kelley, Canyon Country, California
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Mexican Street Corn Salad
Total Time: 30 minutesMain Ingredients: Corn, mayonnaise, Cotija, cilantro, green onions, jalapeno pepper, lime, garlic, chili powder, salt, pepper
Level: Beginner
Not a fan of eating off the cob? No problem. Esquites make street corn so much easier to eat. Serve in small ramekins with your main dish, but keep the serving bowl on the table because people will be reaching for more!
“Toasting the corn adds a nutty, almost popcorn flavor to this popular Mexican street dish. Cilantro, green onions and jalapeno add pops of green to the creamy deep yellow salad.” —Taste Recipes Test Kitchen
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Mini Chicken Empanadas
Total Time: 45 minutesMain Ingredients: Chicken, Colby-Monterey Jack cheese, cream cheese, red bell pepper, jalapeno pepper, refrigerated pie crust
Level: Intermediate
Whether you’re serving as appetizers or a side dish for a lighter meal, mini empanadas will always be a success. They’re fun to assemble and easier to make than you’d think, thanks to premade pie crust. Remember to let the cream cheese sit out for at least 10 minutes to allow it to soften. Serve with salsa verde.
“Refrigerated pie crust makes quick work of assembling these bite-sized appetizers loaded with chicken and cheese. I’ve made them several times since receiving the recipe from a friend.” —Recipe contributor Betty Fulks, Onia, Arkansas
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Green Chile Creamed Corn
Total Time: 2 hours, 40 minutesMain Ingredients: Corn, cream cheese, peppers, chiles
Level: Beginner
We can always rely on slow-cooker recipes when we run out of stovetop space. If you want a creamier corn, pulse a portion of the finished creamed corn in a blender, add it back into the crock, and stir.
“When hosting big meals, I would sometimes run out of burners. Then I realized my slow cooker could help by simmering corn and green chiles with pickled jalapenos.” —Recipe contributor Pat Dazis, Charlotte, North Carolina
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Arroz con Gandules (Rice with Pigeon Peas)
Total Time: 45 minutesMain Ingredients: Sofrito, canola oil, rice, Goya sazon, pigeon peas, Vienna sausage
Level: Beginner
Sofrito is like the mirepoix of Spanish cooking; the aromatics work as a base to season the rice and beans. For the fluffiest rice possible, keep the pot covered and allow it to sit off the heat for five to ten minutes before fluffing with a fork.
“Feed a crowd with this authentic arroz con gandules recipe, which was handed down to me from my mom. It’s a staple with the familia at all our gatherings.” —Recipe contributor Evelyn Robles, Oak Creek, Wisconsin
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Chili con Queso
Total Time: 20 minutesMain Ingredients: Green chiles, onion, milk, cornstarch, cheddar cheese, Monterey Jack cheese
Level: Beginner
Can you ever get enough cheese dip? This queso comes together super fast and can be paired with guac and pico de gallo for a pretty trio. Corn chips are the most classic dipper, but you can also drizzle the cheese over a big pile of nachos when you’re serving a crowd.
“Years ago, my husband invented this gooey cheese dip. I may be biased, but I have to say it’s excellent. If you like heat, rev it up with finely chopped jalapenos.” —Recipe contributor Patricia Leinheiser, Albuquerque, New Mexico
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Moist Mexican Cornbread
Total Time: 45 minutesMain Ingredients: Eggs, sour cream, cornmeal, all-purpose flour, green chiles, pimientos, ground beef, cheddar cheese
Level: Beginner
Pan de elote, or Mexican cornbread, is a very tasty side dish. This particular recipe is filled with ground beef, so it’ll be more filling than your basic skillet cornbread.
“Our family enjoys this beef-stuffed cornbread with for a snack or even a simple entree.” —Recipe contributor Elizabeth Sanders, Obion, Tennessee
