18 Spicy Mexican Appetizer Recipes for Every Occasion

Unleash your inner fiesta planner with these 18 spicy Mexican appetizers! Whether you’re hosting game day, a casual get-together, or just craving bold flavors, we’ve got sizzling bites for every occasion. From zesty dips to crispy taquitos, these crowd-pleasing recipes bring authentic Mexican heat straight to your table. Get ready to spice up your next gathering—let’s dive into these mouthwatering starters!

Mini Chicken Quesadillas

Grab your skillet because these mini chicken quesadillas are about to become your new obsession. Get ready for crispy tortillas, melty cheese, and perfectly seasoned chicken in every single bite. They’re the ultimate quick dinner or party snack that everyone will devour.

Ingredients

– Flour tortillas (6-inch) – 8
– Cooked shredded chicken – 2 cups
– Shredded Monterey Jack cheese – 1½ cups
– Olive oil – 2 tbsp
– Chili powder – 1 tsp
– Ground cumin – ½ tsp
– Salt – ¾ tsp

Instructions

1. Combine shredded chicken, chili powder, cumin, and salt in a medium bowl.
2. Mix thoroughly until chicken is evenly coated with spices.
3. Place four tortillas on a clean work surface.
4. Divide chicken mixture evenly among the four tortillas, spreading it over one half of each tortilla.
5. Sprinkle Monterey Jack cheese evenly over the chicken on all four tortillas.
6. Fold each tortilla in half to create a half-moon shape, pressing down gently.
7. Heat a large skillet over medium heat for 2 minutes until hot.
8. Add 1 tablespoon olive oil to the skillet and swirl to coat the surface.
9. Place two quesadillas in the skillet, ensuring they don’t touch.
10. Cook for 3-4 minutes until the bottom tortilla develops golden brown spots and becomes crispy.
11. Flip quesadillas using a spatula and cook for another 3-4 minutes until the second side is golden brown and cheese is fully melted.
12. Transfer cooked quesadillas to a cutting board and repeat steps 8-11 with remaining oil and quesadillas.
13. Let quesadillas rest for 1 minute before cutting to prevent cheese leakage.
14. Cut each quesadilla into three wedges using a sharp knife or pizza cutter.
15. Serve immediately while hot and crispy. But these mini chicken quesadillas deliver the perfect crunch-to-filling ratio with every wedge. The Monterey Jack creates that signature cheese pull while the spiced chicken adds just enough heat. Try serving them with a quick avocado crema or dipping them straight into your favorite salsa for maximum flavor impact.

Guacamole with Homemade Tortilla Chips

OBSESSED with guac? Same. This creamy, zesty dip with crispy homemade chips will be your new party trick. Grab those avocados—let’s make magic.

Ingredients

Avocados – 3 large
Lime – 1
Red onion – ¼ cup, finely diced
Jalapeño – 1, minced
Cilantro – 2 tbsp, chopped
Salt – ½ tsp
Corn tortillas – 6
Vegetable oil – 2 tbsp

Instructions

1. Preheat your oven to 375°F.
2. Stack 6 corn tortillas and slice them into 8 wedges each.
3. Arrange tortilla wedges in a single layer on a baking sheet.
4. Brush both sides of the tortilla wedges lightly with 2 tbsp vegetable oil.
5. Sprinkle evenly with ¼ tsp salt.
6. Bake for 10–12 minutes, flipping halfway, until golden and crisp.
7. Halve 3 large avocados and remove the pits.
8. Scoop the avocado flesh into a medium bowl.
9. Squeeze the juice of 1 lime over the avocados to prevent browning.
10. Mash the avocados with a fork until slightly chunky.
11. Fold in ¼ cup finely diced red onion, 1 minced jalapeño, and 2 tbsp chopped cilantro.
12. Stir in the remaining ¼ tsp salt until fully combined.
13. Taste and adjust seasoning if needed, but avoid overmixing to keep texture intact.
14. Serve immediately with the warm homemade tortilla chips.

Mouthwatering and fresh, this guacamole boasts a creamy base with pops of sharp red onion and spicy jalapeño. The homemade chips add a satisfying crunch that store-bought versions can’t match. Try it as a topping for grilled fish or spread on breakfast toast for a zesty twist.

Beef Empanadas with Chipotle Sauce

A game-changing handheld feast that’s about to become your new obsession. These flaky, savory pockets deliver spicy-sweet perfection in every bite. Get ready to level up your snack game instantly.

Ingredients

Ground beef – 1 lb
Empanada dough – 1 package
Chipotle peppers in adobo – 2 tbsp
Onion – ½ cup
Garlic – 2 cloves
Olive oil – 1 tbsp
Salt – 1 tsp
Egg – 1
Water – 1 tbsp

Instructions

1. Preheat your oven to 400°F.
2. Heat olive oil in a skillet over medium-high heat for 1 minute.
3. Dice onion into ¼-inch pieces.
4. Mince garlic cloves finely.
5. Sauté onion in the hot oil for 3 minutes until translucent.
6. Add minced garlic and cook for 1 more minute.
7. Add ground beef to the skillet, breaking it apart with a spatula.
8. Cook beef for 6-8 minutes until no pink remains.
9. Stir in chipotle peppers and salt until fully incorporated.
10. Remove skillet from heat and let filling cool for 10 minutes.
11. Roll out empanada dough on a floured surface to ⅛-inch thickness.
12. Cut dough into 4-inch circles using a cookie cutter or bowl.
13. Place 2 tablespoons of filling in the center of each dough circle.
14. Fold dough over filling to create half-moon shapes.
15. Press edges together firmly with your fingers.
16. Crimp edges with a fork to seal completely.
17. Whisk egg with 1 tablespoon water in a small bowl.
18. Brush egg wash over each empanada with a pastry brush.
19. Place empanadas on a parchment-lined baking sheet.
20. Bake for 18-20 minutes until golden brown and flaky.
21. Remove from oven and let rest for 5 minutes before serving.
Every bite delivers that satisfying crunch giving way to smoky-spiced beef. The chipotle sauce creates this incredible sweet heat that lingers beautifully. Try serving them with a cool avocado crema for the ultimate temperature contrast.

Street-Style Mexican Corn (Elote)

Elote explodes with flavor—grilled corn slathered in creamy, spicy goodness that’ll have you craving seconds. Every bite delivers smoky char, tangy lime, and a kick of chili powder. This street-style classic is your new summer obsession.

Ingredients

Corn – 4 ears
Mayonnaise – ½ cup
Cotija cheese – ½ cup, crumbled
Lime – 1, juiced
Chili powder – 1 tbsp
Cilantro – 2 tbsp, chopped

Instructions

1. Preheat your grill to 400°F for even, high-heat charring.
2. Peel back the corn husks but leave them attached at the base.
3. Remove all silk strands from the corn kernels.
4. Pull the husks back up to cover the corn completely.
5. Soak the husk-covered corn in cold water for 10 minutes to prevent burning.
6. Place the corn directly on the grill grates.
7. Grill for 15–20 minutes, turning every 5 minutes, until kernels are tender with visible char marks.
8. Pull back the husks and discard them.
9. Brush each ear evenly with 2 tablespoons of mayonnaise using a pastry brush for full coverage.
10. Sprinkle 2 tablespoons of crumbled Cotija cheese over each ear while the corn is still hot so it sticks.
11. Squeeze fresh lime juice from half a lime over each ear.
12. Dust each ear with ¾ teaspoon of chili powder for balanced heat.
13. Garnish with ½ tablespoon of chopped cilantro per ear.
14. Serve immediately on a platter with extra lime wedges.
Heavenly textures—creamy, crunchy, and slightly smoky—make this elote irresistible. The cheese melts subtly into the mayo, creating a tangy coat that clings to every kernel. Try serving it skewered for easy handling at backyard parties, or chop the kernels off into a bowl for a deconstructed dip with tortilla chips.

Spicy Shrimp Ceviche Tostadas

You’re craving something fresh, spicy, and ridiculously easy. This ceviche tostada combo hits every note—bright, zesty, and packed with heat. Get ready to impress in minutes.

Ingredients

Shrimp – 1 lb
Lime juice – ¾ cup
Red onion – ½ cup
Jalapeño – 1
Cilantro – ¼ cup
Corn tostadas – 8
Avocado – 1
Salt – 1 tsp

Instructions

1. Chop 1 lb raw shrimp into ½-inch pieces.
2. Place shrimp in a glass bowl.
3. Pour ¾ cup lime juice over shrimp.
4. Stir until all shrimp are fully coated.
5. Cover the bowl with plastic wrap.
6. Refrigerate for exactly 25 minutes until shrimp turn opaque.
7. Thinly slice ½ cup red onion while shrimp marinates.
8. Finely chop 1 jalapeño, removing seeds for less heat.
9. Chop ¼ cup fresh cilantro leaves.
10. Drain excess lime juice from the shrimp mixture.
11. Add sliced red onion, chopped jalapeño, and cilantro to the shrimp.
12. Sprinkle 1 tsp salt over the mixture.
13. Gently fold all ingredients together until evenly combined.
14. Arrange 8 corn tostadas on a serving platter.
15. Slice 1 avocado and divide among tostadas.
16. Spoon ceviche mixture over each tostada, mounding slightly.
17. Serve immediately.

A perfect crunch from the tostada gives way to tender shrimp bursting with citrus. The jalapeño brings subtle heat that lingers beautifully. Try stacking them for a dramatic party platter or adding mango slices for sweet contrast.

Chorizo-Stuffed Mushrooms

Unexpectedly easy, these chorizo-stuffed mushrooms deliver restaurant-quality flavor in minutes. Grab your ingredients and let’s transform simple mushrooms into flavor bombs. Your party guests will beg for the recipe.

Ingredients

Mushrooms – 16 oz
Chorizo – 8 oz
Cream cheese – 4 oz
Parmesan cheese – ½ cup
Garlic – 2 cloves
Olive oil – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Remove stems from 16 oz mushrooms and place caps on a baking sheet.
3. Drizzle 2 tbsp olive oil over mushroom caps.
4. Season mushroom caps with ½ tsp salt and ¼ tsp black pepper.
5. Bake mushroom caps for 10 minutes at 375°F to release excess moisture.
6. While mushrooms bake, cook 8 oz chorizo in a skillet over medium-high heat for 6-8 minutes until fully browned.
7. Mince 2 cloves garlic and add to cooked chorizo, cooking for 1 more minute.
8. Transfer chorizo mixture to a bowl and let cool for 5 minutes.
9. Add 4 oz cream cheese and ½ cup parmesan cheese to the cooled chorizo mixture.
10. Mix thoroughly until all ingredients are fully combined.
11. Remove mushrooms from oven and drain any accumulated liquid from the baking sheet.
12. Fill each mushroom cap with chorizo mixture, mounding slightly.
13. Return stuffed mushrooms to oven and bake at 375°F for 15-18 minutes until golden brown.
14. Let mushrooms rest for 3 minutes before serving.

Perfectly balanced between creamy and spicy, these stuffed mushrooms offer a satisfying crunch from the baked caps. The chorizo provides a smoky heat that pairs beautifully with the rich cheese filling. Serve them as appetizers or pile them over rice for a complete meal that disappears fast.

Crispy Taquitos with Avocado Crema

Never underestimate the power of crispy, golden taquitos. Nail that perfect crunch with our foolproof method. Serve them with a dreamy avocado crema that takes 2 minutes to whip up.

Ingredients

Corn tortillas – 12
Chicken breast – 1 lb
Vegetable oil – 2 cups
Avocado – 1
Lime juice – 2 tbsp
Sour cream – ½ cup
Garlic powder – 1 tsp
Salt – 1 tsp

Instructions

1. Preheat your oven to 200°F to keep cooked taquitos warm.
2. Boil chicken breast in salted water for 15 minutes until fully cooked.
3. Shred the chicken using two forks for maximum texture.
4. Warm corn tortillas in the microwave for 30 seconds to prevent cracking.
5. Place 2 tablespoons of shredded chicken along the center of each tortilla.
6. Roll each tortilla tightly around the filling.
7. Secure with toothpicks if needed to maintain shape.
8. Heat vegetable oil in a deep skillet to 350°F.
9. Fry taquitos in batches for 3-4 minutes until golden brown.
10. Transfer to a paper towel-lined plate to drain excess oil.
11. Keep finished taquitos warm in the preheated oven.
12. Combine avocado, sour cream, lime juice, garlic powder, and salt in a blender.
13. Blend for 60 seconds until completely smooth.
14. Drizzle avocado crema over hot taquitos before serving.

A perfect balance of shatteringly crisp shells and tender filling makes these irresistible. Amp up the experience by serving them with extra lime wedges for squeezing. The cool, creamy avocado sauce cuts through the richness beautifully.

Mexican Layer Dip (Seven-Layer Dip)

Let’s build this legendary party dip that disappears faster than your weekend. Layer by irresistible layer, this Mexican masterpiece combines creamy, crunchy, and spicy in every scoop. Grab your chips—this is about to be your new go-to.

Ingredients

Refried beans – 16 oz can
Sour cream – 1 cup
Guacamole – 1 cup
Salsa – 1 cup
Shredded cheddar cheese – 1 cup
Black olives – ½ cup, sliced
Green onions – ¼ cup, chopped

Instructions

1. Spread the refried beans evenly across the bottom of a 9×13 inch baking dish using a spatula.
2. Dollop the sour cream over the bean layer.
3. Gently spread the sour cream into a smooth, even layer without mixing into the beans.
4. Spoon the guacamole over the sour cream layer.
5. Carefully spread the guacamole to cover the sour cream completely.
6. Pour the salsa over the guacamole layer.
7. Use the back of a spoon to spread the salsa evenly across the surface.
8. Sprinkle the shredded cheddar cheese uniformly over the salsa layer.
9. Scatter the sliced black olives evenly across the cheese.
10. Top with chopped green onions for final garnish.
11. Cover the dish tightly with plastic wrap.
12. Refrigerate the dip for exactly 1 hour before serving to allow flavors to meld.

Nothing beats that first chip scoop through all seven glorious layers. The cool creaminess melts into the spicy salsa, while the crisp veggies add the perfect fresh crunch. Serve it straight from the dish or portion into individual cups for easy party grazing.

Pork Carnitas Sliders

Every slider craving gets demolished with these pork carnitas. Shred that slow-cooked pork, pile it high on toasted buns, and watch them disappear in seconds.

Ingredients

Pork shoulder – 2 lbs
Orange juice – ½ cup
Lime juice – 2 tbsp
Garlic – 3 cloves
Cumin – 1 tbsp
Salt – 1 tsp
Slider buns – 12

Instructions

1. Preheat your oven to 325°F.
2. Trim excess fat from the pork shoulder.
3. Place pork in a Dutch oven.
4. Pour orange juice and lime juice over the pork.
5. Mince garlic cloves and sprinkle over pork.
6. Rub cumin and salt evenly over the pork surface.
7. Cover the Dutch oven with a tight-fitting lid.
8. Roast pork for 3 hours until fork-tender.
9. Remove pork from oven and let rest for 15 minutes.
10. Shred pork using two forks, pulling against the grain for maximum tenderness.
11. Return shredded pork to Dutch oven with cooking juices.
12. Increase oven temperature to 425°F.
13. Bake uncovered for 15 minutes until edges crisp up.
14. Toast slider buns in a dry skillet over medium heat for 2 minutes per side.
15. Pile ¼ cup carnitas onto each toasted bun.

The crispy-edged pork melts against the soft bun, delivering tangy citrus notes with every savory bite. Serve them stacked on a wooden board for easy grabbing, or top with pickled onions for extra crunch.

Queso Fundido with Chorizo

Viral-worthy queso fundido with chorizo is here to upgrade your snack game. This melty, spicy dip brings serious party energy in minutes. Get ready for the ultimate cheese pull that’ll break the internet.

Ingredients

Chorizo – 8 oz
White onion – ½ cup, diced
Jalapeño – 1, minced
Monterey Jack cheese – 2 cups, shredded
Oaxaca cheese – 2 cups, shredded
Flour tortillas – 6

Instructions

1. Preheat your oven to 400°F.
2. Remove chorizo from casing and crumble into a skillet.
3. Cook chorizo over medium heat for 5 minutes, breaking it up with a spoon.
4. Add diced onion to the skillet.
5. Cook chorizo and onion together for 4 minutes until onion is translucent.
6. Stir in minced jalapeño and cook for 1 more minute.
7. Drain excess grease from the skillet using a slotted spoon.
8. Combine shredded Monterey Jack and Oaxaca cheeses in a medium oven-safe dish.
9. Spread chorizo mixture evenly over the cheese layer.
10. Bake at 400°F for 8-10 minutes until cheese is completely melted and bubbly.
11. Warm flour tortillas in a dry skillet over medium heat for 30 seconds per side while queso bakes.
12. Remove queso from oven and let rest for 2 minutes before serving.

Perfectly gooey with crispy chorizo bits throughout, this queso delivers smoky heat balanced by creamy cheese. Serve it straight from the oven dish with warm tortillas for dipping, or spoon it over nachos for the ultimate game day upgrade.

Black Bean and Cheese Taquitos

Fork-tender black beans meet melty cheese in these crispy taquitos that’ll disappear faster than your phone battery. Roll, bake, and devour—they’re the ultimate crowd-pleaser without the fuss. Seriously, these are the golden tickets to snack-time glory.

Ingredients

Black Beans – 1 (15 oz) can
Shredded Monterey Jack Cheese – 1 cup
Corn Tortillas – 8
Vegetable Oil – 2 tbsp
Salt – ½ tsp
Cumin – 1 tsp

Instructions

1. Preheat your oven to 425°F.
2. Drain and rinse the black beans thoroughly in a colander.
3. Mash the black beans in a bowl with a fork until mostly smooth but slightly chunky.
4. Stir in the shredded Monterey Jack cheese, salt, and cumin until fully combined.
5. Warm the corn tortillas in the microwave for 30 seconds to make them pliable.
6. Spoon 2 tablespoons of the bean-cheese mixture onto the center of each tortilla.
7. Roll each tortilla tightly around the filling into a cylinder.
8. Place the rolled taquitos seam-side down on a baking sheet.
9. Brush each taquito lightly with vegetable oil using a pastry brush.
10. Bake for 15–18 minutes until the tortillas are golden and crispy.
11. Let the taquitos cool on the baking sheet for 5 minutes before serving. Zesty, crunchy, and packed with savory flavor, these taquitos deliver a satisfying crunch with every bite. Serve them with a quick avocado crema or dunk straight into salsa for an instant fiesta.

Grilled Shrimp Skewers with Lime Aioli

Whip up these grilled shrimp skewers in under 20 minutes—perfect for summer cookouts or quick weeknight dinners. Fire up the grill, squeeze fresh lime, and get ready for juicy shrimp with zesty aioli that’ll disappear fast. Skip the fuss and dive straight into flavor.

Ingredients

Shrimp – 1 lb
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Garlic – 2 cloves
Lime – 1
Mayonnaise – ½ cup

Instructions

1. Preheat your grill to 400°F.
2. Peel and devein 1 lb of shrimp.
3. Thread the shrimp onto skewers, leaving small gaps between each piece.
4. Drizzle 2 tbsp of olive oil evenly over the shrimp skewers.
5. Sprinkle 1 tsp of salt and ½ tsp of black pepper over the shrimp.
6. Mince 2 cloves of garlic and rub them onto the shrimp.
7. Place the skewers on the preheated grill.
8. Grill the shrimp for 2–3 minutes per side, until they turn pink and opaque.
9. Squeeze the juice from 1 lime into a small bowl.
10. Add ½ cup of mayonnaise to the lime juice and whisk until smooth.
11. Serve the grilled shrimp skewers immediately with the lime aioli on the side.

Now you’ve got tender, smoky shrimp with a creamy, tangy kick from the aioli. Nestle them over a crisp salad or stuff into warm tortillas for a fresh twist—either way, they’re irresistibly juicy and packed with bright flavor.

Mexican Street Tacos (Mini Tacos)

Craving authentic street food vibes? Craft these mini tacos in 20 minutes flat. Crunchy shells, zesty fillings—pure fiesta energy.

Ingredients

• Corn tortillas – 8 small
• Ground beef – ½ lb
• Taco seasoning – 1 packet
• White onion – ¼ cup diced
• Cilantro – 2 tbsp chopped
• Lime – 1
• Cotija cheese – ⅓ cup crumbled
• Vegetable oil – 1 tbsp

Instructions

1. Heat a skillet over medium-high heat until water droplets sizzle upon contact.
2. Add 1 tbsp vegetable oil to the hot skillet.
3. Cook ½ lb ground beef for 5 minutes, breaking it into tiny crumbles with a spatula.
4. Stir in 1 packet taco seasoning until the beef is evenly coated.
5. Warm 8 small corn tortillas in a dry pan for 30 seconds per side until pliable.
6. Spoon 2 tbsp seasoned beef into the center of each tortilla.
7. Top each taco with 1 tsp diced white onion and ½ tsp chopped cilantro.
8. Squeeze fresh lime juice from 1 lime evenly over all tacos.
9. Sprinkle 2 tsp crumbled cotija cheese over each taco.
10. Serve immediately while the tortillas are still warm and crisp at the edges.

Zesty lime cuts through the rich beef, while crumbled cotija adds salty bursts. The soft-yet-crisp tortilla texture holds up to juicy fillings without falling apart. Stack them high on a platter with extra lime wedges for a vibrant, shareable centerpiece.

Bacon-Wrapped Jalapeños with Cream Cheese

Prepare to level up your appetizer game with these fiery, creamy bites. Pop them in the oven and watch them disappear faster than a viral trend. Perfect for game day or any gathering that needs a spicy kick.

Ingredients

• Jalapeños – 12
• Cream cheese – 8 oz
• Bacon – 12 slices

Instructions

1. Preheat your oven to 375°F.
2. Slice each jalapeño in half lengthwise.
3. Use a small spoon to scrape out all seeds and membranes.
4. Fill each jalapeño half with cream cheese until slightly mounded.
5. Wrap one bacon slice tightly around each stuffed jalapeño half.
6. Place each wrapped jalapeño seam-side down on a baking sheet.
7. Bake for 20-25 minutes until bacon is crispy and golden brown.
8. Let cool for 5 minutes before serving.

Outrageously addictive, these deliver a perfect crunch from the bacon giving way to creamy, spicy goodness. Drizzle with honey for a sweet-heat combo or serve alongside cool ranch dip to balance the fire.

Mexican-Style Stuffed Peppers

Spice up your dinner routine with these vibrant Mexican-style stuffed peppers. Stuff bell peppers with seasoned ground beef, rice, and melted cheese for a complete meal in one colorful package. Skip the boring dinner rotation and get ready for flavor-packed bites that deliver serious satisfaction.

Ingredients

Bell peppers – 4 large
Ground beef – 1 lb
White rice – 1 cup
Black beans – 1 can (15 oz)
Diced tomatoes – 1 can (14.5 oz)
Shredded Mexican cheese – 2 cups
Taco seasoning – 2 tbsp
Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off all 4 bell peppers and remove the seeds.
3. Cook 1 cup white rice according to package directions until fully tender.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
5. Add 1 lb ground beef to the hot skillet and break it apart with a spatula.
6. Cook the beef for 6-8 minutes until it browns completely with no pink remaining.
7. Drain any excess grease from the cooked beef.
8. Stir 2 tbsp taco seasoning into the beef until evenly coated.
9. Add the cooked rice to the beef mixture and combine thoroughly.
10. Mix in 1 can drained black beans and 1 can diced tomatoes with their juices.
11. Simmer the filling for 5 minutes until heated through and slightly thickened.
12. Stand the prepared bell peppers upright in a baking dish.
13. Spoon the beef and rice mixture into each pepper, packing it down firmly.
14. Top each stuffed pepper with ½ cup shredded Mexican cheese.
15. Pour ¼ cup water into the bottom of the baking dish around the peppers.
16. Cover the dish tightly with aluminum foil.
17. Bake at 375°F for 25 minutes until peppers begin to soften.
18. Remove the foil and bake for another 10 minutes until cheese bubbles and browns.
19. Let the peppers rest for 5 minutes before serving to set the filling.
Ultimate comfort food alert—these peppers deliver tender-crisp shells bursting with savory beef and melty cheese. The rice absorbs all the spiced tomato juices while the beans add creamy texture. Serve them sliced open with cool sour cream or scoop directly from the baking dish for maximum cheesy goodness.

Summary

Deliciously diverse, these 18 spicy Mexican appetizers bring festive flavor to any gathering! From game day to fiestas, there’s something for everyone. We’d love to hear which recipes become your favorites—leave a comment below and share your spicy creations on Pinterest. ¡Buen provecho!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.