Mexican Side Dishes

These recipes for stewed pinto beans, pickled onions, red rice, and more are classic accompaniments to a wide range of Mexican mains.

Escabeche de Cebolla (Yucatecan Pickled Red Onion)

Yucatecan Pickled Red Onion — Red onions soak up the flavors of oregano and cumin in this relish, a beloved condiment of the Yucatan Peninsula. Get the recipe for Escabeche de Cebolla »

Sauteed Potatoes and Chiles (Papas con Rajas)

Sauteed Potatoes and Chiles (Papas con Rajas) — Smoky roasted poblano chiles add deep flavor to starchy potatoes in this side dish typical of central Mexico. Get the recipe for Sauteed Potatoes and Chiles (Papas con Rajas) »

Arroz a la Mexicana (Mexican-Style Red Rice)

Mexican-Style Red Rice — This classic Mexican rice, embellished with tomatoes, serrano chiles, and peas, is a versatile side dish for all kinds of meat and vegetable main dishes. Get the recipe for Arroz a la Mexicana »

Tomatillo Salsa with Avocado and Queso Fresco (Salsa de Albañil)

Tomatillo Salsa with Avocado and Queso Fresco (Salsa de Albañil) — This fruity tomatillo salsa layered with queso fresco and avocado slices can be served as a side dish or as an appetizer with warm tortillas. Get the recipe for Tomatillo Salsa with Avocado and Queso Fresco (Salsa de Albañil) »

Frijioles de Olla (Stewed “Pot” Beans)

stewed mexican beans — These stewed pinto beans can be eaten with tortillas for a light meal, or as a side dish for many savory foods. Get the recipe for Frijioles de Olla »

Pickled Peppers (Chiles Curtidos)

Pickled Peppers (Chiles Curtidos) — These vinegary pickled chiles are an essential condiment for all kinds of street foods in Mexico. Get the recipe for Pickled Peppers (Chiles Curtidos) »

Mexican Side Dishes

These recipes for stewed pinto beans, pickled onions, red rice, and more are classic accompaniments to a wide range of Mexican mains.

Escabeche de Cebolla (Yucatecan Pickled Red Onion)

Yucatecan Pickled Red Onion — Red onions soak up the flavors of oregano and cumin in this relish, a beloved condiment of the Yucatan Peninsula. Get the recipe for Escabeche de Cebolla »

Sauteed Potatoes and Chiles (Papas con Rajas)

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Sauteed Potatoes and Chiles (Papas con Rajas) — Smoky roasted poblano chiles add deep flavor to starchy potatoes in this side dish typical of central Mexico. Get the recipe for Sauteed Potatoes and Chiles (Papas con Rajas) »

Arroz a la Mexicana (Mexican-Style Red Rice)

Mexican-Style Red Rice — This classic Mexican rice, embellished with tomatoes, serrano chiles, and peas, is a versatile side dish for all kinds of meat and vegetable main dishes. Get the recipe for Arroz a la Mexicana »

Tomatillo Salsa with Avocado and Queso Fresco (Salsa de Albañil)

Tomatillo Salsa with Avocado and Queso Fresco (Salsa de Albañil) — This fruity tomatillo salsa layered with queso fresco and avocado slices can be served as a side dish or as an appetizer with warm tortillas. Get the recipe for Tomatillo Salsa with Avocado and Queso Fresco (Salsa de Albañil) »

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Frijioles de Olla (Stewed “Pot” Beans)

stewed mexican beans — These stewed pinto beans can be eaten with tortillas for a light meal, or as a side dish for many savory foods. Get the recipe for Frijioles de Olla »

Pickled Peppers (Chiles Curtidos)

Pickled Peppers (Chiles Curtidos) — These vinegary pickled chiles are an essential condiment for all kinds of street foods in Mexico. Get the recipe for Pickled Peppers (Chiles Curtidos) »

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