When we think of Mexican cuisine, tacos are often the first thing that comes to mind—and for good reason. I’ve yet to meet anyone who doesn’t love tacos. Whether they’re simple and straightforward or dressed up with fancy ingredients, tacos always deliver. And honestly, I’ve never met a taco I didn’t like.
Carnitas Tacos
I’m particularly fond of Erin Clarke’s Slow Cooker Carnitas—it’s my go-to for feeding a crowd. The recipe is simple, straightforward, and absolutely delicious.
To complete the meal, I pair it with refried beans made from a cherished family recipe created by our dear friend, Dan Bonney. These “Dan Bonney Beans” are a delightful combination of pinto beans, bacon, and cheese. Here’s how to make them:
- Fry up a few pieces of bacon and set them aside.
- Add one can of pinto beans with its liquid to the pan.
- Drain the liquid from a second can, reserving it, and add those beans to the mix.
- Simmer the beans on low for 20 minutes or more, then mash them with an immersion blender or potato masher.
- Adjust the texture by adding the reserved bean liquid if needed.
- Top with cheese and the crumbled bacon pieces.
These beans are incredibly easy to prepare and utterly satisfying, the perfect sidekick to Erin’s carnitas tacos for a meal that’s pure comfort from start to finish.
Birria Tacos
If you’re looking for a flavor-packed taco experience, Isabel Orozco-Moore’s Birria Tacos are a must-try. Made in a slow cooker with three kinds of dried chiles and a medley of warm spices like cumin, cloves, and cinnamon, this dish is bursting with bold, comforting flavors.
One game-changing tip: when assembling the tacos, lightly dip both sides of the corn tortilla in the layer of fat from the red chile birria broth before placing it on a hot skillet. Trust me, that extra step makes all the difference. No sides are necessary—just tacos, because sometimes, that’s all you need.
Queso and Chips
My 8-year-old granddaughter would happily eat queso for every meal if she could. When it comes to queso recipes, my first stop is always Isabel Orozco-Moore. Her Queso Blanco recipe is simple, flavorful, and loved by both kids and adults.
As for chips, I rely on Juantonio’s Fiesta Chips, a family favorite for years. Store-bought or homemade, you can’t go wrong with queso and chips as a snack—or even a meal!
Guacamole
No taco night is complete without guacamole. While guacamole is a deeply personal creation for many, I’ve never used a recipe. That said, if you’re looking for a fantastic one to try, check out Kathryne Taylor’s Best Guacamole Recipe on her Cookie and Kate blog.
Kathryne adds seeded jalapeños for a little heat and a touch of ground coriander for extra depth. Thankfully, she skips the tomatoes—a move I wholeheartedly agree with! For guac beginners, her recipe is a perfect starting point.
Nachos
When it comes to nachos, let your imagination run wild. Leftover birria or carnitas? Perfect. If not, shredded chicken or taco-seasoned ground beef work beautifully.
For sheet pan nachos, start with a bag of Juantonio’s Fiesta Chips. Their thickness ensures they hold up under all the toppings. Spread the chips on a baking mat or foil-lined sheet pan, then layer them with half a pound of freshly grated cheese (cheddar and Oaxacan cheese are my favorites). Add toppings like black beans, sliced olives, jalapeños, or any protein you have on hand, then sprinkle on the remaining cheese. Bake until bubbly and golden, and you’ve got yourself the ultimate comfort snack.
Mexican food isn’t just delicious—it’s a true celebration of flavor, culture, and community. From tacos to nachos, queso, and guacamole, every bite feels like home.
So, what’s your favorite Mexican comfort food? Are you a taco purist, a nacho enthusiast, or do you lean toward the creamy goodness of queso? Let’s taco ’bout it! 🌮