17 Best Mexican Side Dishes

ByRita Sanders

Mexican Street Corn (Elote)

Mexican Street Corn, also known as Elote, is a delightful and popular street food that brings vibrant flavors to your table.

Ingredients:

  • 4 ears of corn, husked
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup cotija cheese, crumbled
  • 1 teaspoon chili powder
  • 1 lime, cut into wedges
  • 1 tablespoon chopped cilantro

Cooking method:

  1. Grill the corn over medium-high heat, turning occasionally, until charred and cooked through, about 10 minutes.
  2. Mix mayonnaise and sour cream in a bowl.
  3. Brush the cooked corn with the mayo mixture.
  4. Sprinkle cotija cheese and chili powder on top.
  5. Garnish with cilantro and serve with lime wedges.

Guacamole

Guacamole is a creamy avocado-based dip that adds a refreshing touch to any meal.

Ingredients:

  • 3 ripe avocados
  • 1 lime, juiced
  • 1 teaspoon salt
  • 1/2 cup diced onion
  • 3 tablespoons chopped cilantro
  • 2 roma tomatoes, diced
  • 1 teaspoon minced garlic

Cooking method:

  1. Mash avocados in a bowl using a fork.
  2. Stir in lime juice and salt.
  3. Mix in onion, cilantro, tomatoes, and garlic.
  4. Adjust seasoning to taste and serve chilled.

Mexican Rice

Mexican Rice is a savory and slightly spicy side dish that perfectly complements any Mexican entree.

Ingredients:

  • 2 cups white rice
  • 3 cups chicken broth
  • 1/2 cup tomato sauce
  • 1/4 cup chopped onion
  • 1/4 cup peas
  • 1/4 cup diced carrots
  • 1 teaspoon cumin

Cooking method:

  1. Sauté onion in a pan until translucent.
  2. Add rice and toast for 2-3 minutes.
  3. Stir in chicken broth, tomato sauce, peas, carrots, and cumin.
  4. Bring to a boil, then simmer covered for 20 minutes.

Refried Beans

Refried Beans are a creamy and flavorful staple in Mexican cuisine, perfect for spreading on tortillas or as a side dish.

Ingredients:

  • 2 cups pinto beans, cooked
  • 1/4 cup vegetable oil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon cumin
  • Salt to taste

Cooking method:

  1. Heat oil in a pan over medium heat.
  2. Add garlic and sauté until fragrant.
  3. Add beans and mash while stirring in cumin and salt.
  4. Cook until beans are creamy and heated through.

Pico de Gallo

Pico de Gallo is a fresh and zesty salsa that adds a burst of flavor to any dish.

Ingredients:

  • 4 roma tomatoes, chopped
  • 1/2 onion, finely chopped
  • 1/4 cup cilantro, chopped
  • 2 limes, juiced
  • 1 jalapeño, seeded and minced
  • Salt to taste

Cooking method:

  1. Combine tomatoes, onion, cilantro, lime juice, and jalapeño in a bowl.
  2. Stir well and season with salt.
  3. Refrigerate for at least 30 minutes before serving.

Queso Fundido

Queso Fundido is a delightful melted cheese dish often served as an appetizer.

Ingredients:

  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup chorizo, cooked and crumbled
  • 1/4 cup diced onion
  • 1/4 cup chopped green bell pepper

Cooking method:

  1. Preheat oven to 375°F (190°C).
  2. Sauté onion and green bell pepper until soft.
  3. In a baking dish, layer cheese and top with chorizo and vegetable mix.
  4. Bake until cheese is bubbly, about 15 minutes.

Salsa Verde

Salsa Verde is a tangy green sauce made with tomatillos and fresh herbs, perfect for drizzling over tacos.

Ingredients:

  • 10 tomatillos, husked and rinsed
  • 2 cloves garlic
  • 1/4 cup cilantro leaves
  • 1 jalapeño, seeded
  • Salt to taste

Cooking method:

  1. Boil tomatillos until soft.
  2. Blend with garlic, cilantro, and jalapeño until smooth.
  3. Season with salt and let cool before serving.

Black Bean Salad

Black Bean Salad is a hearty and nutritious side dish bursting with vibrant colors and flavors.

Ingredients:

  • 2 cups black beans, cooked
  • 1 red bell pepper, diced
  • 1/4 cup red onion, chopped
  • 1/4 cup cilantro, chopped
  • 1 lime, juiced
  • Salt and pepper to taste

Cooking method:

  1. In a bowl, combine black beans, red bell pepper, onion, and cilantro.
  2. Drizzle with lime juice and season with salt and pepper.
  3. Toss to combine and serve chilled.

Chiles Rellenos

Chiles Rellenos are stuffed peppers, typically filled with cheese, and offer a comforting and rich flavor.

Ingredients:

  • 4 poblano peppers
  • 1 cup queso fresco
  • 1 cup shredded cheddar cheese
  • 3 eggs, separated
  • 1/2 cup flour
  • Oil for frying

Cooking method:

  1. Roast peppers over an open flame until charred, then peel and deseed.
  2. Stuff with a mixture of queso fresco and cheddar cheese.
  3. Beat egg whites until stiff peaks form, then fold in yolks.
  4. Dip stuffed peppers in flour, then coat in egg mixture.
  5. Fry in hot oil until golden and crispy.

Tortilla Chips

Homemade Tortilla Chips are crispy and perfect for dipping into salsas and guacamoles.

Ingredients:

  • 8 corn tortillas
  • Oil for frying
  • Salt to taste

Cooking method:

  1. Cut tortillas into wedges.
  2. Heat oil in a pan and fry wedges until golden brown.
  3. Drain on paper towels and sprinkle with salt.

These delicious and creative Mexican side dishes are sure to enhance any meal, providing a mix of textures and flavors that will delight your taste buds. Enjoy the vibrant taste of Mexico right at your dining table!

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