Main Dishes

5 Hearty Vegetarian-Friendly Mexican Main Dishes

When I was growing up between Jalisco and San Antonio, “hearty” did not automatically mean meat. Some of the most filling meals in my family were built on beans simmered with love, roasted chiles, corn masa, and vegetables that soak up flavor fast. The dishes below are classic Mexican home-cooking...

Traditional Pork Tamales for Beginners

If you grew up around tamales, you already know they are not just food. They are a whole afternoon, a kitchen full of steam, and someone calling from the stove, “Mija, come spread the masa.” I was born in Jalisco and raised in San Antonio, and tamales always felt like the bridge between both homes....

Mastering Chiles Rellenos

Chiles rellenos are one of those dishes that feel like a celebration even on a random Tuesday. A smoky poblano, stuffed with melty cheese, wrapped in a cloud of egg batter, then fried until golden. When you cut in, the steam and queso do that little magic trick that makes everyone gather in the...

One-Pan Arroz con Pollo (Mexican Chicken and Rice)

If you grew up around Mexican home cooking, you know the sound: chicken sizzling in a hot pan, then rice hitting the drippings and toasting until it smells nutty and warm. That is the soul of arroz con pollo . This version is my weeknight lifesaver, made in one skillet, with tender chicken, fluffy...

Enchiladas Verdes vs. Rojas

If you have ever stood in your kitchen holding a stack of warm tortillas thinking, “Okay… green or red?” you are in excellent company. In my family we did both, depending on the day, the mood, and what we had in the fridge. Enchiladas verdes get their bright, tangy backbone from tomatillos....

Slow Cooker Pork Carnitas

Carnitas should taste like a little miracle: juicy, deeply seasoned pork with those crispy, bronzed edges that make you “just one more taco” yourself into trouble. Growing up between Jalisco and San Antonio, I learned two truths about carnitas. First, low and slow makes them tender. Second, high...

Authentic Chicken Enchiladas Rojas

If you grew up anywhere near a Jalisco kitchen (or in my case, Jalisco and San Antonio), you know enchiladas rojas are not just dinner. They are a whole mood. The smell of toasted chiles, the quick sizzle of tortillas, the way the sauce stains your spoon brick red and makes everyone wander into the...

Street-Style Carne Asada Marinade

If you have ever stood at a taquería counter watching carne asada hiss on a hot grill, you know the aroma I am talking about. It is bright citrus, warm garlic, a little smoke, and that savory beefy edge that makes you order “una más” even when you are already full. This is the skirt steak marinade...

Carne Asada vs. Al Pastor: Perfect Taco Meat

If you have ever stood in the meat aisle (or in front of your grill) wondering whether tonight is a carne asada night or an al pastor night, you are not alone. Both are iconic, both are delicious, and both can absolutely be made at home without turning your kitchen into a taquería production line....

10 Quick Mexican Main Dishes for Busy Weeknights

On weeknights, I cook the way my abuela taught me, with one eye on the comal and the other on the clock. The good news is Mexican food is full of fast dinners that still taste like you took your time. Think smoky chiles, bright lime, crunchy tortillas, and a little crema to pull it all together....

Authentic Beef Birria Tacos

If you have ever bitten into a birria taco that crackles on the outside, then melts into juicy shredded beef inside, you already know the magic: the broth does double duty as both a soup and the flavor “paint” that turns a simple tortilla into something unforgettable. This is the version I grew up...

About Elena Valdés

Bienvenidos to The Mexi Plate. I’m Elena Valdés, a Mexican-American home cook born in Jalisco and raised in San Antonio, Texas. I grew up with a foot in two worlds, but food was always the thing that kept me steady. If you’ve ever tasted a salsa that instantly feels like home, or smelled chiles...