Spicy, tangy, colourful … what’s not to love about Mexican food? From creamed corn stuffed peppers with pickled jalapeños by Ottolenghi, to sweet potato chilli nachos from Jamie Oliver, to baked chicken with chorizo from Nicci Robertson, these tasty Mexican-inspired dishes will transform your next Mexican meal into
a full-blown fiesta. The rich diversity of ingredients and bold flavours make Mexican cuisine a favourite around the world. Whether it's the crispy salmon tacos with mango and lime, curried lentils with rosa tomatoes and spinach, or quinoa and chicken bowls, each dish promises a delightful culinary adventure that will have your taste buds doing the salsa!
Creamed corn stuffed peppers with pickled jalapeños
by Yotam Ottolenghi
from Ottolenghi Test Kitchen: Shelf Love
"These impressive-looking peppers are deceptively easy to put together, and a sure way to put that bag of frozen sweetcorn to good use. Eat this alongside a fresh salad or some roasted potatoes, for a complete meal."
by Jamie Oliver
from ONE
"Reheat some chilli until piping hot, then spoon over crunchy tortilla chips and grate over a little Cheddar cheese, finishing with some jarred sliced jalapeños and a couple of fresh coriander or baby mint leaves, if you’ve got them."
ALSO IN THIS SERIES
Sweet Potato Chilli with Black beans, chipotle, cumin, coriander & feta
Sweet Potato Chilli Quesadilla
Sweet Potato Chilli Soup & Avo
Sweet Potato Chilli Salad Bowl
by Nicci Robertson
from Thrive
"Ceviche is a fresh dish made from raw fish marinated in citrus juices, herbs and spices."
Crispy Salmon Tacos, Cajun spice, mango, sweet cherry tomatoes & lime
by Jamie Oliver
from 7 Ways
Curried Lentils with rosa tomatoes and spinach
by Amera Vercueil
Soetrissies met Kekerertjievulsel
deur Mynie Steffens
uit Mynie speel met vuur (Also available in English)
"Het jy geweet? Omdat soetrissies saad het en van blomplante kom, is hulle eintlik vrugte en nie groente nie."
by Nicci Robertson
from Thrive
"The entire family will love this dish and, best of all, it tastes even better the next day, so make enough for leftovers. Serve with a green salad or steamed green beans drizzled with butter."
by Nicci Robertson
from Thrive
Smoky Beer Chilli with Coriander Lime Sour Cream
by Karl Tessendorff & Greg Gilowey
This Smoky Beer Chilli from the Beer Country guys is a game-changer, offering robust flavours without the need for electricity. What sets this recipe apart is its versatility and ease of preparation over an open flame or hot coals, making it ideal for outdoor cooking enthusiasts. "Chilli is good for breakfast, lunch or dinner and this version will change your life. This recipe will feed 6–8, and will take you about three hours from start to delicious finish."
by Aiden Pienaar
from Mexico in Mzansi
"Not all of us have the time or the inclination to bake, so here’s a hack to make your life simpler and easier. And the best part? It’s as delicious as if you slaved away for hours. The secret is to use the best brioche you can find, preferably a day old. If you can’t find brioche, you can use a store-bought vanilla sponge cake."
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