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)

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)

ADVERTISEMENTAD

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)

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)

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) »

ADVERTISEMENTAD

Frijioles de Olla (Stewed “Pot” 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)

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