These delicious Mexican appetizers are perfect for any gathering! From street corn dip to queso fundido, these zesty recipes range from traditional favorites to fusion-style finger foods.
The bold, zesty flavors of Mexican cuisine are renowned around the world, and they’re especially perfect for parties. I’ve found that Mexican-style recipes are some of the most well-loved when I’m entertaining!
Here’s a list of my favorite Mexican appetizers to serve at parties, including traditional recipes, Tex Mex favorites, and fusion-style spins. There are a few recipes from this website, and selections from two of my favorite Mexican-American recipe writers, Isabel Orozco-Moore of Isabel Eats and Alejandra Graf of Brown Sugar and Vanilla.
My Top Mexican Appetizers To Serve
Looking for a fast and easy dip to impress at parties or a simple dinner? Try this Mexican inspired corn dip! This recipe celebrates the flavors of elote (Mexican street corn), riffing on them to make a tasty dip for eating with crunchy tortilla chips. The pops of sweet corn against the tangy lime, zingy green chiles and salty crumbled cheese is absolutely irresistible!
The best guacamole? Sure, you can buy it at the store, but the best way is homemade! This easy guacamole is a total showstopper. It’s classic and has the perfect balanced flavor: perfectly savory, creamy, and tangy. Serve it up with tortilla chips and you won’t be able to stop eating it.
Try this fast and easy Bean Dip! Beans, salsa, and cheese come together into the creamiest, gooiest piping hot mess. Dunk in crunchy chips and it tastes remarkably like the queso from your favorite Mexican joint. With just 3 ingredients, the flavor is more irresistibly complex than you’d imagine.
Pineapple salsa is ideal as a Mexican-style appetizer! The zing of the lime and heat of the jalapeno are the ideal pairing for this sweet fruit. Grab a juicy, ripe pineapple for this one: scoop it up with chips and each bite is an explosion of sweet, savory, salty and spicy.
Here's a traditional Mexican appetizer from Isabel Eats: queso fundido! This to “melted cheese” in Spanish, queso fundido can also be known as queso flameado (“flamed cheese”). Queso fundido is thicker than the traditional queso dip, and is traditionally made with Mexican cheeses like Chihuahua or Oaxaca and then mixed with sauteed peppers, onions, and topped with chorizo. via Isabel Eats
There’s nothing quite like warm, homemade tortilla chips. Imagine, the audible crunch and that searing salt as it hits your tongue (magic!). Serve piles of these crunchy warm chips with rich guacamole and margaritas for an instant party. Here are two ways to make homemade chips: baked and fried!
This homemade Mexican Queso Dip is easy to make and comes out creamy and smooth every time! The luxurious texture mimics what you'll find at a Mexican restaurant. via Isabel Eats
Esquites are cups of Mexican street corn: a snack sold by street food vendors all over Mexico! It makes a tasty Mexican appetizer that's simple to serve at parties. Each bite is creamy, salty, tangy and slightly spicy and will keep you coming back for more. via Isabel Eats
Here’s a homemade baked flautas recipe that's an easy spin on that tasty Mexican rolled tortilla treat! This version is not so much authentic as an easy way for a tasty snack. The filling is vegetarian, a mix of refried beans, cheese, salsa, and spices. Serve with your favorite salsa, guacamole, or sour cream for dipping.
Pico de gallo translates to “beak of the rooster” in Spanish. It’s a type of salsa made with fresh tomatoes. The name might refer to the bird feed-like texture, but no one seems to know the true origin! If you have the time, homemade pico de gallo with fresh tomatoes is zingy and fresh. Eat with freshly made tortilla chips.
This Chile Relleno Dip is a fun spin on traditional Mexican Chile Relleno! It's remade as a dip made with roasted poblano peppers, cream cheese, sour cream, shredded cheese, and seasonings. via Isabel Eats
Are nachos Mexican or Tex Mex? Per this source, they were invented in Mexico by a Mexican chef for Americans. They spread quickly to Texas and throughout the Southwest USA, so they're technically considered Tex Mex. But the origin is Mexican! These sheet pan nachos are the ideal appetizer to serve to a crowd: and they're easy to customize for any diet!
These crispy seasoned jicama fries are baked in the oven to golden brown perfection! Jicama is a root vegetable native to Mexico that can be eaten raw or cooked. Transformed into fries, it makes a tasty alternative to regular fries that's naturally high in fiber and low in carbs. via Isabel Eats
Here's how to make a quick and authentic fresh salsa recipe: the ideal Mexican appetizer! This homemade salsa features fresh ingredients like tomatoes, onions and cilantro and is ready to eat in only 5 minutes! via Isabel Eats
This mango ceviche is a fun and unique way to enjoy the tangy flavors of ceviche: without raw fish! It's easy to prepare with bright and light flavors. Serve it as an appetizer or as a side dish on a hot summer day. via Brown Sugar and Vanilla
It's fun and easy to make salsa verde at home! Roast your own tortillas for this one, then blend them with onion and cilantro to make a killer dip. This recipe is courtesy of Rick Bayless, the chef behind the popular Frontera-brand salsas and Chicago restaurants Topolobampo or Frontera Grill.
These drowned tostadas are chef Alejanda's spin on the traditional Mexican drowned tacos or "tacos dorados." The crunchy tortilla and fresh veggies are finished with a warm tomato broth called “Caldillo” poured on top. via Brown Sugar and Vanilla
There's nothing better than a good fruit salsa as an appetizer: and this mango salsa can't be beat! Each bite is spicy, fresh, tangy, sweet, and salty. Find the best ripe mangos for this one.
Deviled eggs aren't traditionally Mexican, but this fusion-inspired recipe is a fun way to enjoy the flavors of Mexican street corn! This Mexican Street Corn version features a filling made from egg yolks, mayo, cotija cheese, chili and chipotle powder, and sauteed corn. via Isabel Eats
Last up in these Mexican appetizers: guacamole salsa! Can't decide between guac and salsa? Make both! This dip combines salsa verde and guacamole to create an irresistible appetizer made from tomatillos, jalapenos, avocados, cilantro and lime juice.
Building a Mexican Appetizer Spread
For parties, I like to focus on contrasts: try serving one warm dip (like queso or bean dip), one fresh salsa or guacamole, one substantial finger food (like flautas or nachos), and plenty of chips.
If you’re planning ahead, many of these recipes work well for meal prep. Corn dip and bean dip can be made up to three days ahead and simply reheated before serving.
Ideas Beyond Tortilla Chips
While homemade tortilla chips are classic, it’s fun to try other creative ideas, too. You can also use plantain chips, which are one of my favorite ways to mix things up!
Try spooning corn dip into small cups with spoons, or serving bean dip with with bell pepper strips instead of chips.
20 Tasty Mexican Appetizers
Pin RecipeThis Mexican street corn dip recipe is inspired by the irresistible flavors of street corn: lime, chili, cilantro and crumbled cheese!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 8 1x
- Category: Dip
- Method: No Cook
- Cuisine: Mexican inspired
- Diet: Vegetarian
Ingredients
- ¼ cup mayonnaise
- ¼ cup Greek yogurt or sour cream
- 2 tablespoons lime juice
- ½ teaspoon chili powder
- ¼ teaspoon each garlic powder and cumin
- ½ teaspoon kosher salt, plus more to taste
- 3 cans corn kernels, drained (or 4 ½ cups cooked corn or grilled corn*)
- 2 green onions, sliced
- 1/2 red pepper, finely diced
- 3 tablespoons cilantro, finely chopped
- 7 ounce can diced green chiles
- 1 cup crumbled Cotija cheese or feta cheese
Instructions
- In a medium bowl, mix together the mayonnaise, Greek yogurt, lime juice, chili powder, garlic powder, cumin, and kosher salt.
- Prepare the corn, green onions, red pepper and cilantro as noted above. Mix together the drained corn, chopped vegetables, green chiles, cheese, and dressing. If desired, top with a sprinkle more cheese crumbles. Serve immediately or refrigerate for up to 3 days. Bring to room temperature before serving.
Notes
*This should require about 5 cobs corn, depending on their size.
from A Couple Cooks https://ift.tt/TxYa3nH
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