Mexican Recipes

Mexican Recipes

Mexican cuisine, like many others, has a vast and regionally diverse repertoire if you take the time to explore it, you might need many years to experience all of it. As most of us experience it, it is composed of the most simple, popular, and crowd friendly versions of itself. Typically, that translates into Tacos, Burritos, and fajitas. Even these are more Tex-Mex in origin than “authentic” Mexican cuisine though. However, “Good food is good food,” so ultimately none of that matters. Today we would like to introduce you to some of the more traditional Mexican cuisine options available to you in the Health-e-Pro recipe database.

Left: Depiction of Pre-Columbian Mexican people making Tortillas Vs Moden descendants preparing virtually the same way

Recipes

Recipe Ingredients

Beef Barbacoa - Recipe #562

This is a simple dish of Braised beef that is made tangy with vinegar and lemon juice and seasoned with a unique and delicious spice blend of ground cloves, chipotle, cumin, and oregano. It would do well on a taco bar, rolled into burritos or even on a bun as a pulled meat sandwich

  • 2 oz. of meat/meat alternatives

Carne Guisada Beef - Recipe # 2000527

This straightforward stew of beef, tomatoes, onions, peppers, and spices would be served nicely over spanish style rice and accompanied by refried beans

  • 2 oz of meat/meat alternatives
  • 0.125 cups of red/orange

Chilaquiles with Eggs - Recipe #2056603
Bowl of ramen with thick noodles and chicken

Here is a traditional Mexican breakfast dish scaled and modified for lunch line service as “one pot dish”. Tortillas, eggs, salsa, and pico de gallo are baked together to create a savory breakfast entree

  • 2.25 oz of meat/meat alternatives
  • 1.5 oz (eq) of whole grain-rich
  • 0.125 cups of red/orange
  • 0.125 cups of other

Mexican Chopped Salad (2M, 1.5WG, 3/4c.V.1/8c.F) - Recipe #1582
Two bowls of ramen next to each other

Here is a versatile combination of vegetables, cheese, and tortilla chips which can be served as a side on your taco bar or even as a topping on a taco salad

  • 0.125 cups of dark green
  • 0.25 cups of red/orange
  • 0.25 cups of starchy
  • 2 oz of meat/meat alternates
  • 1.5 oz (eq) of whole grain-rich

Mexican Street Corn (1/2c.V-S) South Carolina-OHN - Recipe #427

Mexican Street Corn Salad - Recipe #125
Two bowls of ramen next to each other

Mexican Street corn or “Elote,” has become wildly popular since its big screen debut in the 2005 movie Nacho Libre. I’s simple Mexican variation of Corn on the Cob, which traditionally features seasoned mayonnaise, parmesan cheese, herbs, and lime juice. Here is both a traditional version provided by the South Carolina office of Health & Nutrition and another version which transforms it into a corn salad which can be served on the side of an entrée.

  • 0.5 cups of starchy each

Mexican Food Bar, Various Recipes

Two bowls of ramen next to each other

The Following 5 recipes can be combined in any way you like to create an Ideal taco bar for your Lunch service. Please save to your account and modify as needed.

Please see each recipe for Crediting information: