Mexican Tomatoes Recipes

Mexican cooking is layered and vibrant — toasted chillies and charred aromatics built into salsas and slow-cooked dishes of real depth. When Mexican cooks work with tomatoes, they reach for dried chillies, cumin, lime, coriander, garlic and tomatillos, and the techniques that come up most across these recipes are simmering, frying, roasting and boiling.

Sweet-acidic fruit that forms the backbone of sauces, stews and salads across nearly every cuisine. In this collection it's most often cooked with garlic, dried oregano, white onion, raisins, onion and sesame seeds. The dishes here span mexican classics ready in as little as 25 minutes to slower, more involved cooking that rewards a relaxed afternoon.

Reader favourite: Mole Negro Oaxaqueño (Oaxacan Black Mole with Turkey) is the highest-rated dish in this collection at 5★ from 720 ratings.