Whether it’s Taco Tuesday for you, or you’re just craving a spicy, flavorful Mexican meal, I’ve got 27 Mexican Side Dishes that will enhance your weeknight dinner. If there's one thing we can all agree on, it's that Mexican cuisine has an unparalleled ability to dazzle our senses with its vibrant colors, bold flavors, and rich cultural history. And what better way to celebrate this culinary marvel than by diving into a sensational collection of Mexican side dishes that are sure to elevate any meal to a fiesta of flavors?
From the sizzle of perfectly seasoned street corn to the creamy decadence of guacamole made from avocados kissed by the Mexican sun, these side dishes are not just accompaniments; they're the stars of the show! Whether you're hosting a lively fiesta with friends, preparing a cozy family dinner, or simply craving the exquisite tastes of Mexico, this recipe roundup has got you covered.
We absolutely have to start out with salsa, because what would a Mexican meal be without it?! This roasted tomatillo salsa will switch things up from the usual red tomato-based salsa. By roasting the veggies before blending, you’re creating an amazing depth of flavor. It gives you that charred bite that keeps you coming back for more.
Quickly following salsa is guacamole of course. This authentic guacamole will give you the best, table-side guac vibes. You don’t need any other recipe! It’s got the perfect amount of jalapeno, salt, and lime so the creamy avocado is still the star of the show. It’s great with chips as a Mexican side dish, or on tacos.
Store-bought salsa is a great go-to when you have no time at all, but this 10-minute blender salsa is a great solution. Homemade salsa is delicious, fresh, and you can control the heat. With an easy recipe like this, there’s no need for store-bought salsa again.
This street corn casserole makes a great option if you’re looking for traditional but simple Mexican side dishes. Instead of grilling all the individual ears of corn, you can use frozen corn and put all of the spices and cheese into one big dish. This allows you to serve more people, without using up more time.
We have to have Mexican rice as one of our Mexican side dishes. It goes with everything and is very cheap to make. It takes about 30 minutes, and there’s even a version where you can completely skip the chopping. Definitely save this recipe for a busy weeknight dinner.
Soup is a very popular item on most Mexican Side Dishes lists. A cup of it can give you a world of different Mexican flavors- and this recipe is no different. The ingredient list looks long, but most are spices that you probably have stocked in the back of your pantry anyways.
If you’re in the heat of summer and don’t want to add more heat to your meal - this Mexican Bean Salad is what you’re looking for. It’s got all the traditional Mexican flavors, but with a calm heat. A refreshing mix of corn, beans, and zesty vinaigrette in this salad will please all the guests.
Epazote is the key ingredient when making authentic refried beans. It’s a Mexican herb very similar to oregano, so if you can’t find it, dried oregano works. This recipe details several different ways to make the Mexican refried beans whether you want to use a stovetop or an instant pot.
Here is another recipe that can help you cool off in the summer heat. Spicy Shrimp Ceviche is also very healthy and is a no-cook recipe. Big wins! Chopped shrimp is mixed with a combination of tomatoes, onion, cucumber, lime juice, habanero, cilantro, and avocado. Serve it with some warm tortilla chips, and you’ve got a fantastic addition to your Mexican side dishes.
Three Bean Avocado Corn Salad is healthy and nutritious. It’s packed with chopped peppers, soft avocado, and a variety of beans which gives you a mixture of vitamins and minerals. Three Bean Avocado Corn Salad is absolutely tasty too! It’s easy to make ahead, so it saves you time when entertaining. You can dial up the heat, or dial it down depending on your crowd’s preference.
Frijoles Borrachos are similar to refried beans but with the addition of dark beer and bacon (uhh, yum!). The alcohol cooks out while the beans simmer, but the savory, rich flavor of the combination remains. Since it’s not spicy, it’ll be a hit with the whole family. This will definitely be added to your Taco Tuesday!
If you’ve ever had Chipotle’s cilantro lime rice, you know how delicious it is. I bet you didn’t know how easy it is to make right at home! You just need to add three ingredients to your rice - oil, cilantro, and lime juice. It instantly brightens up white rice and enhances your meal.
Making tortillas at home can be daunting, but the flavor difference between them versus store-bought tortillas is definitely worth the try. This recipe doesn’t require much extra effort though. It’s five ingredients and can be made by hand or with a stand mixer. Give it a try! You’ll be pleasantly surprised with how easy it is.
Elevate your tacos on Taco Tuesday with this light, refreshing slaw. You only need 5 minutes to make it, but it really adds a lot of flavor to your tacos. It’s a one-stop shop for taco toppings. You just need a bit of grilled fish or chicken and you’ve got a complete taco that’s bursting with flavor. It can also be eaten by itself as a Mexican side dish.
There’s no debate, pineapple was meant to be in salsa. It adds a touch of sweetness that works so well against the spicy jalapenos. It calms the mouth down a bit so it can take more and more. You can even roast your pineapple beforehand to add a great depth of flavor. Serve this salsa with blue corn tortilla chips.
I don’t know if a margarita counts as a side dish, but it absolutely should. We can’t have a Taco Tuesday without a homemade margarita. Skip the bottled mix, and make this recipe instead. It’ll give you restaurant, top-shelf quality margs that you can sip all throughout your Mexican-inspired meal.
If margaritas were included, horchata definitely had to be on the list of Mexican side dishes. This creamy. sweet, iced drink calms things down in the heat of summer. You need six ingredients, none of them hard to find. It’s made ahead of time so that it chills properly so make sure you start it early.
Grilled ears of corn are covered with butter, mayonnaise, spices, and cheese to create this easy but amazing Mexican side dish. Elote Corn is well known as a Mexican street food but makes a great side dish for any Mexican meal. It’s filling and tasty and will keep your guests coming back for more. So make sure to cook a large batch!
Pozole Rojo is a celebration dish, usually made on New Year's Eve, Christmas, and birthdays. It’s a mixture of roasted red peppers, pork, and hominy that creates this rich, hearty stew-like dish. Serve it as a course in your next Mexican feast. It’ll bring all the traditional flavors you’re going for.
While this is not a traditional Mexican recipe for the list of Mexican side dishes, it does count as something you can serve with a burst of Mexican flavor. Melty, baked cheese is the perfect compliment to any Mexican-inspired party. Make a large batch because skillet nacho dip will go fast!
If you think cold soup sounds terrible, you’ve never had gazpacho! Gazpacho is a cold soup served when summer is at its hottest. It can be an appetizer or a side dish to help cool the meal down. This sweet corn gazpacho is light, creamy, and delightful. Don’t skip on the fresh basil - fresh herbs always add much-needed flavor.
I love a chunky guacamole, and this one is no exception. This recipe is perfect for a party because it’s hearty and can feed a crowd. Roasted poblanos bring the heat, while the corn adds a touch of sweetness. And of course, we love the creaminess of the ripe avocados.
If you want more of a traditional side dish rather than the skillet nacho dip, give this elote queso a try. It’s beautiful and packed with Mexican flavors. Traditional Mexican cheese (Oaxaca) is cooked down until melted and mixed with a variety of spices, herbs, and more cheese. It’s absolutely delicious!
Elote isn’t just for corn - it goes great with other vegetables as well. Cauliflower is a great base for the traditional elote seasonings and it keeps the side dish low carb as well. You could even claim this as a keto meal if you needed to, with all of the healthy fats from the oil and cheese.
If you’re looking for Mexican side dishes that easily transition from summer into fall, this calabacitas recipe will do the trick. It’s also a foolproof recipe, so you don’t have to be a whiz in the kitchen to whip this up. It’s healthy, full of flavor, and a great way to sneak some veggies into your diet.
Layers and layers of Mexican flavors make this one of the best Mexican side dishes you can make. One dip of a chip will give you creamy cheese, fresh cilantro, soft avocado, hearty beans, crunchy peppers, and spicy salsa. It’s a whole world of flavors all in one. It’s definitely a potluck favorite.
I’ve saved the best for last - homemade tortilla chips. It’s never ever a Mexican meal without a side of crispy fried tortilla chips. This recipe is baked in the oven, so they are a bit healthy for you. And you can even make them gluten-free. A splash of lime juice really makes these chips pop.
From the spicy to the sublime, the zesty to the indulgent, these dishes represent the soul of Mexico on a plate. So, grab your apron, sharpen those knives, and get ready to embark on a culinary adventure that promises to ignite your passion for cooking and introduce you to the authentic flavors of Mexico. ¡Vamos a comer! (Let's eat!)
And I'll leave you with one bonus recipe. This is my favorite Roasted Poblano Salsa Recipe! It is perfect for tacos, or just as a fancy dip for your favorite tortilla chips.
27 Mexican Side Dishes For Your Next Taco Tuesday
- 4 Tomatillos
- 1 small-medium poblano pepper
- 1 jalapeno (to taste)
- 2 large cloves garlic (peeled)
- 1.5 tablespoon fresh lime juice (juice of 1 lime)
- ½ cup packed cilantro (large stems removed)
- ⅓ cup finely diced white onion (approximately ¼ large onion)
- Salt to taste (optional)
- Remove husks from tomatillos and cut lengthwise.
- Cut poblano away from core and into roughly four flat strips.
- Heat nonstick skillet over medium-high heat.
- Place tomatillos cut-side down on hot skillet, and add poblano strips, whole jalapeno, and garlic to skillet. Allow to cook undisturbed until the tomatillos soften slightly and a nice char develops. Using tongs, flip ingredients over and allow all sides to develop some char. When complete, move skillet away from heat and allow it to cool down while you prepare remaining ingredients (onion, cilantro, lime juice).
- Remove jalapeno from skillet, chop in half, and add to food processor. Set aside remaining half (to add additional heat to taste)
- Add tomatillos and poblano to food processor.
- Pulse until mixture has a fine texture, but not totally smooth.
- Add lime juice and cilantro, and processor until cilantro is incorporated.
- Taste and add additional jalapeno for spiciness, additional lime juice, and/or salt.
- In serving or storage dish, combine poblano mixture from food processor with diced onion and mix with a spoon until onion is distributed throughout.
- yields about 3 cups of salsa
- remove jalapeno to make mild salsa, replace jalapeno with serrano pepper to make hotter salsa
- zero weight watchers points