22 Copycat Mexican Restaurant Recipes (2024)

FAQs

What seasoning do Mexican restaurants use? ›

With garlic and onions as the savory cornerstone, the most common Mexican spices and herbs are coriander, allspice, cloves, thyme, Mexican oregano, Mexican cinnamon (ceylon), cumin and cacao which showcase the breadth of Mexican food.

Put the ground chuck in a large pot or Dutch oven and add seasonings. Add just enough water to cover the meat, bring to a boil, then reduce and simmer for about an hour. Every 15 minutes or so break up the meat with a large spoon or a potato masher so that it isn't lumpy.

Any kind of long grain rice works well for making Mexican rice. You can use generic “long grain rice”, or basmati, or jasmine, anything like that.

White vinegar, apple cider vinegar, and sugarcane vinegar (vinagre de caña) are popular, but Mexico also has a rich culture of fruit vinegars, which are often homemade using fruits such as pineapple and banana.

The most popular Mexican ingredients are beans, rice, avocado and limes. They're utilized in nearly every dish, from hearty enchilada casseroles to creamy drinks like horchata. Read on to learn the top ingredients in Mexican cooking and to find some recipe inspiration for your next taco or burrito night at home!

Authentic Mexican food will never shy away from using bold, fresh spices to elevate even the simplest of ingredients. Some of the most used spices include allium bulbs like garlic and onion, herbs like oregano, cumin, and an astounding variety of chiles.

When Mexicans marinate carne asada, they soak the beef in orange juice to tenderize the meat and boost the flavor profile.

Meat is an essential element of contemporary Mexican culture. Its consumption is linked to ancestral elements as well as to agri-food globalization. Currently, the three types of meat most consumed by Mexicans are chicken (35 kg/person/year), pork (20 kg/person/year) and beef (15 kg/person/year).

Chicken is the most consumed meat in Mexico: Comecarne – Fidesur.

How do restaurants keep rice warm? A restaurant that serves a lot of rice probably uses a large crock-pot or slow cooker to keep the rice warm until it's ready to be served.

Is jasmine or basmati rice better for Mexican food? ›

WHAT RICE IS BEST FOR MEXICAN RICE? I highly recommend basmati rice for this easy Mexican Rice recipe for the same reasons I raved about it in my Greek Lemon Rice. Not only does basmati boasts a light nutty flavor but basmati grains are long and slender like other white rices but they cook up lighter and fluffier.

For many Latin American families, the kitchen has to be stocked with a few key ingredients. There are the dried goods such as grains, rice and beans, liquids like oils and vinegars, marinades like adobo and sofrito, but just as crucial are the salsas and, of course, the sazón.

Mexicans love cider vinegar, we use it in tons of stuff: cochinita pibil, red onion pickle, loads of salsas and adobos use it too.

Balsamic vinegar is a good marinade for red meats because it helps to tenderize them. The acid in the vinegar helps to break down some of the protein and fat in the beef, which makes it softer. The balsamic vinegar also adds a sweet flavor while tenderizing, without having to add any sugar.

Compared to the acidic potency of white vinegar, coconut vinegar is much milder. It has a round and slightly sweet flavor, but it also doesn't exactly scream coconut. Thottungal describes it as somewhat similar to Champagne vinegar in its gently tart flavor profile.

Tajin (pronounced "ta heen") is a well-known Mexican seasoning made with a combination of chili powders, lime and sea salt with a few other ingredients.

Some of the key ingredients in Mexican cuisine are: peppers, squash, beans, rice, cilantro, limes, corn, avocados and tomatoes. Some of those ingredients, like corn, some squashes and beans, peppers and tomatoes, are indigenous to Mexico.

Tajín Clásico, often referred to as simply Tajín (Spanish pronunciation: [taˈxin]), is a Mexican spice mix consisting predominantly of lime, chili peppers and salt.