{"id":777230,"date":"2021-11-18T08:00:11","date_gmt":"2021-11-18T08:00:11","guid":{"rendered":"http:\/\/www.tasteofhome.com\/?post_type=collection&p=777230"},"modified":"2024-06-13T09:59:39","modified_gmt":"2024-06-13T14:59:39","slug":"mexican-side-dishes","status":"publish","type":"listicle","link":"https:\/\/www.tasteofhome.com\/collection\/mexican-side-dishes\/","title":{"rendered":"25 Mexican Side Dishes You’ll Love"},"content":{"rendered":"
This recipe is like a deconstructed version of jalapeno poppers<\/a>, but with the addition of sweet and smoky grilled corn. If you want, you can replace the chipotle powder and lime with Tajin<\/a>, a very popular spice blend in Mexico.<\/p>\r\n \"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!\" \u2014Recipe contributor Crystal Schlueter, Northglenn, Colorado<\/em><\/p>\r\n\r\n\r\n 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<\/a>.<\/p>\r\n \"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.\" \u2014Recipe contributor Robin Baskette, Lexington, Kentucky<\/em><\/p>\r\n\r\n\r\n Lard is indeed the secret ingredient to many dishes (ever make a lard pie crust<\/a>?). If you want to lower your intake of animal fats, substitute half of the lard with refined olive oil, which has a neutral taste.<\/p>\r\n \"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.\" \u2014Recipe contributor Helen Nelander, Boulder Creek, California<\/em><\/p>\r\n\r\n\r\n If you love trying different root veggies in the form of fries\u2014hello, sweet potato fries<\/a>\u2014then 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.<\/p>\r\n \"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.\" \u2014Recipe contributor Deeanna Dickey, Denver, Colorado<\/em><\/p>\r\n\r\n\r\n 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<\/a> in place of Parmesan and opt for a plant-based mayonnaise.<\/p>\r\n \"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.\" \u2014Recipe contributor Erin Wright, Wallace, Kansas<\/em><\/p>\r\n\r\n\r\n There are many types of mole sauce<\/a>, 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.<\/p>\r\n \"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.\" \u2014Recipe contributor Roxanne Chan, Albany, California<\/em><\/p>\r\n\r\n\r\n This recipe gives the classic potato salad<\/a> 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.<\/p>\r\n \"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.\" \u2014Recipe contributor Elisabeth Larsen, Pleasant Grove, Utah<\/em><\/p>\r\n\r\n\r\n 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<\/a> as a filling afternoon snack in the summertime.<\/p>\r\n \"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!\" \u2014Recipe contributor Krista Frank, Rhododendron, Oregon<\/em><\/p>\r\n\r\n\r\n Serve salsa, sour cream and fresh guacamole with shrimp quesadillas. You can even make homemade flour tortillas<\/a>, 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.<\/p>\r\n \"Switch up your normal quesadilla toppings with this recipe. Serve with salsa on the side and a frosty smoothie, if you like.\" \u2014Recipe contributor Tiffany Bryson, San Antonio, Texas<\/em><\/p>\r\n\r\n\r\n 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.<\/p>\r\n \"Dig in to this one-skillet dip and enjoy the gooey cheese and the spicy kicks from chorizo and pepper jack.\" \u2014Recipe contributor Julie Merriman, Seattle, Washington<\/em><\/p>\r\n\r\n\r\n 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.<\/p>\r\n \"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.\" \u2014<\/em>Taste Recipes Test Kitchen<\/em><\/p>\r\n\r\n\r\n What is it about flatbread recipes<\/a> that makes everything on top of it look so much better? If you want to make your own pizza dough<\/a>, beware! You may just start converting all your recipes into flatbreads.<\/p>\r\n \"Here's a fun twist on a classic Mexican dish! Keep your kitchen cooled down during the summer by grilling this fresh flatbread outdoors.\" \u2014Recipe contributor Amanda Phillips, Portland, Oregon<\/em><\/p>\r\n\r\n\r\n Patio pintos are a lot like baked beans<\/a> 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.<\/p>\r\n \"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.\" \u2014Recipe contributor Joan Hallford, North Richland Hills, Texas<\/em><\/p>\r\n\r\n\r\n We love any excuse to make white rice taste better<\/a>, 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.<\/p>\r\n \"Cumin, picante sauce and avocado do a terrific job of perking up rice in this any-day side dish.\" \u2014Recipe contributor Margaret Allen, Abingdon, Virginia<\/em><\/p>\r\n\r\n\r\n \"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.\" \u2014Recipe contributor, James Schend<\/a>, Dairy Freed<\/a><\/em><\/p>\r\n\r\n\r\n This recipe is similar in spirit to ceviche<\/a>, a refreshing dish of choice in many Latino coastal cultures. Serve it with lettuce cups as called for, or over tostadas.<\/p>\r\n \"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.\" \u2014Recipe contributor Teri Rasey, Cadillac, Michigan<\/em><\/p>\r\n\r\n\r\n<\/a><\/div>
Cilantro-Lime Rice<\/a><\/h2>Total Time:<\/strong> 20 minutes\r\nMain Ingredients:<\/strong> Jasmine rice, chicken broth, lime, cilantro\r\nLevel:<\/strong> Beginner
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Pico de Gallo<\/a><\/h2>Total Time: <\/strong>10 minutes + chilling\r\nMain Ingredients:<\/strong> Tomatoes, onion, cilantro, jalapeno peppers, lime, garlic, salt\r\nLevel:<\/strong> Beginner
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Instant Pot Black Beans<\/a><\/h2>Total Time:<\/strong> 35 minutes + releasing\r\nMain Ingredients:<\/strong> Black beans, lard, queso fresco\r\nLevel:<\/strong> Beginner
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Yuca Frita con Mojo<\/a><\/h2>Total Time:<\/strong> 45 minutes + chilling\r\nMain Ingredients:<\/strong> Sour orange marinade, seasonings, yuca or cassava root, oil\r\nLevel:<\/strong> Intermediate
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Mexican Street Corn Bake<\/a><\/h2>Total Time:<\/strong> 45 minutes\r\nMain Ingredients:<\/strong> Corn, mayonnaise, chipotle pepper\r\nLevel:<\/strong> Beginner
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Baked Beans Mole<\/a><\/h2>Total Time:<\/strong> 1 hour, 5 minutes\r\nMain Ingredients:<\/strong> Black beans, pinto beans, black-eyed peas, chorizo, bittersweet chocolate, salsa\r\nLevel:<\/strong> Beginner
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Mexican Roasted Potato Salad<\/a><\/h2>Total Time:<\/strong> 45 minutes\r\nMain Ingredients:<\/strong> Potatoes, black beans, green chiles, mayonnaise, sour cream\r\nLevel:<\/strong> Beginner
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Corn and Black Bean Salad<\/a><\/h2>Total Time:<\/strong> 15 minutes + chilling\r\nMain Ingredients:<\/strong> Black-eyed peas, black beans, tomatoes, frozen corn, red onion\r\nLevel:<\/strong> Beginner
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Shrimp Quesadilla<\/a><\/h2>Total Time:<\/strong> 30 minutes\r\nMain Ingredients: <\/strong>Jalapeno, shrimp, cumin, tomato, flour tortillas, Mexican cheese\r\nLevel:<\/strong> Beginner
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Queso Fundido<\/a><\/h2>Total Time:<\/strong> 35 minutes\r\nMain Ingredients:<\/strong> Chorizo, corn, red onion, poblano pepper, Monterey Jack cheese\r\nLevel:<\/strong> Beginner
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Frijoles y Chorizo<\/a><\/h2>Total Time:<\/strong> 2 hours, 40 minutes + soaking\r\nMain Ingredients:<\/strong> Pinto beans, chorizo, poblano peppers, serrano peppers, lard\r\nLevel:<\/strong> Intermediate
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Grilled Elote Flatbread<\/a><\/h2>Total Time:<\/strong> 35 minutes\r\nMain Ingredients:<\/strong> Corn, pizza dough, mayonnaise, Cotija\r\nLevel:<\/strong> Beginner
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Patio Pinto Beans<\/a><\/h2>Total Time:<\/strong> 1 hour, 25 minutes\r\nMain Ingredients:<\/strong> Pinto beans, tomatoes, bacon, brown sugar\r\nLevel:<\/strong> Intermediate
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Cumin Rice with Avocado<\/a><\/h2>Total Time:<\/strong> 35 minutes\r\nMain Ingredients:<\/strong> Rice, avocado, chicken bouillon, cumin, picante sauce\r\nLevel:<\/strong> Beginner
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Mexican Street Corn<\/a><\/h2>Total Time:<\/strong> 40 minutes + soaking\r\nMain Ingredients:<\/strong> Ears of corn, sour cream, mayonnaise, cilantro, lime, garlic, Cotija, chili powder\r\nLevel:<\/strong> Beginner
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Shrimp Avocado Salad<\/a><\/h2>Total Time:<\/strong> 25 minutes + chilling\r\nMain Ingredients:<\/strong> Shrimp, avocado, plum tomatoes, chiles, rice vinegar\r\nLevel:<\/strong> Beginner
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Corn Cakes<\/a><\/h2>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.