Mexican Food & Kitchen Appliance Questions, Answered

On the stove, unsoaked pinto beans take about 1½ to 2½ hours at a gentle simmer, and soaked beans take about 1 to 1½ hours. In an electric pressure cooker, unsoaked pinto beans take about 25 to 30 minutes on high pressure.

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Full guide in Spanish: Frijoles de la olla

No. Soaking shortens the cooking time and helps beans cook evenly, but unsoaked beans soften too. They just need more water and more time. If you soak, use cold water for about 8 hours and drain it before cooking.

Unsoaked pinto beans take about 25 to 30 minutes on high pressure, followed by a natural release of 15 to 20 minutes. Use about 4 to 5 cups of water per pound of beans, plus onion and garlic.

Gear for this: Instant Pot Duo 6 qt · Ninja Foodi 6.5 qt pressure cooker (Amazon, affiliate)

Full guide in Spanish: Frijoles en olla de presión

On the stove, use about 8 cups of water per pound of dry beans, and top up with hot water if the level drops. In a pressure cooker, 4 to 5 cups per pound is enough because almost nothing evaporates.

On the stove, add salt after the first hour, once the beans have started to soften, then taste again near the end because the broth concentrates. Salt does not keep beans hard, but adding it late gives you better control.

Old beans, very hard water, or acidic ingredients added too early (tomato, lime) are the usual causes. Keep simmering gently with hot water. If beans are still hard after 3 hours, they are probably too old to soften well.

Dry beans release saponins, proteins, and starch into the water, and the soap-like saponins are what whip up the foam once the pot boils. It is harmless, though it can taste a little bitter. On the stove you can skim it during the first 10 to 15 minutes for a clearer broth, or leave it, since it settles as the pot drops to a gentle simmer. In a pressure cooker the foam matters more, because it can clog the steam valve. The Instant Pot manual says to fill the pot no more than halfway for beans, so stay under that line and let the pressure release naturally.

Full guide in Spanish: Frijoles de la olla

Yes. Freeze cooked beans with some of their broth in containers or freezer bags for up to 6 months. Thaw them in the refrigerator overnight and reheat on the stove with a splash of water if they look dry.

Cooked beans keep for 3 to 4 days in a covered container with their broth. Refrigerate them within 2 hours of cooking and reheat until steaming hot before serving.

Yes, if you are short on time. Drain and rinse them, then warm them with onion, garlic, and a little broth or water. They will not have the thick, rich broth of beans cooked from dry, but they work for most meals.

Frijoles de la olla are whole beans served in their own broth. Refried beans (frijoles refritos) are the same cooked beans, mashed and fried in lard or oil until thick. You can make both from a single pot.

Full guide in Spanish: Frijoles de la olla

Epazote is a pungent Mexican herb traditionally added to beans. It is optional. If you cannot find it, beans still taste good with onion and garlic, though they will miss the classic flavor.

The color comes from blended tomato (or tomato sauce) cooked into the rice, often with onion and garlic. Some cooks add tomato bouillon, which deepens the color and adds salt.

Gear for this: Ninja Professional Plus blender (Amazon, affiliate)

Full guide in Spanish: Arroz rojo mexicano

Usually too much liquid, rice that was not rinsed or toasted, or stirring after it starts to simmer. Use about 2 parts liquid to 1 part rice, a little less if your tomato puree is watery, and keep the lid on.

Full guide in Spanish: Arroz rojo mexicano

Long-grain white rice is the standard because it cooks up fluffy and separate. Rinse it to remove surface starch, then toast it in oil before adding the liquid.

Toasting rice in hot oil until it turns lightly golden coats each grain, helps keep them separate, and adds a nutty flavor. It is one of the biggest differences between good and mushy Mexican rice.

It can fit a balanced diet. A cup is usually around 200 to 250 calories depending on the oil and portion, and it supplies carbohydrates. Using less oil, adding vegetables like peas and carrots, and watching portions all help.

Yes. Cool it quickly, spread it flat in a freezer bag, and freeze for up to 3 months. Reheat it with a splash of water, covered, until steaming hot all the way through.

Full guide in Spanish: Arroz verde

Yes. A blender is the fastest way to make salsa. Add the hard ingredients first, then use short pulses instead of running it continuously, so the salsa stays textured instead of turning into a smooth sauce.

Gear for this: Ninja Professional Plus blender (Amazon, affiliate)

Full guide in Spanish: Salsa roja asada

You do not need anything stronger. The BN701 has plenty of power for tomatoes, chiles, and tomatillos, and its blades sit in a tower in the middle of the pitcher, so use short pulses instead of holding the button down or you will end up with a smooth sauce. Where it falls behind is the plastic pitcher, which can hold onto garlic and chile smells. If you make salsa several times a week, a glass jar is easier to keep clean.

Gear for this: Ninja Professional Plus BN701 · Oster Pro 1200 (glass jar) (Amazon, affiliate)

Full guide in Spanish: Ninja vs Oster

Look for strong pulse control and a sturdy jar. Glass jars resist staining from chiles and tomatoes. A full-size blender such as the Ninja BN701 or the Oster Pro 1200 handles most home salsa recipes.

Gear for this: Ninja Professional Plus blender · Oster Pro 1200 glass-jar blender · Vitamix Explorian E310 (Amazon, affiliate)

Full guide in Spanish: Mejores licuadoras

It depends on what you blend most. The Ninja Professional Plus BN701 (1400 W peak, 72 oz pitcher, 64 oz of liquid) is better for ice, frozen fruit, and big pitchers of agua fresca. The Oster Pro 1200 (1200 W, 48 oz glass jar) is better for salsas and everyday drinks for one to four people, because glass does not hold the smell of garlic and chile, and it carries a 3-year warranty against the Ninja's 1 year. The usual complaint about the Ninja is that its plastic pitcher clouds and picks up odors over the years. Neither maker recommends blending hot liquids with the lid closed, so let soups and sauces cool first.

Gear for this: Ninja Professional Plus BN701 · Oster Pro 1200 (Amazon, affiliate)

Full guide in Spanish: Ninja vs Oster

For most kitchens it is the Ninja Professional Plus BN701. You get a 72 oz pitcher, 1400 W of peak power, and three automatic programs in a single base, which covers ice drinks, big batches, and salsa. Its weak points are the 1-year warranty and the plastic pitcher. Prices on Amazon move around, so check the current price before you buy, and if you mostly make salsas and spend less is the goal, compare it against the Oster Pro 1200.

Gear for this: Ninja Professional Plus BN701 (Amazon, affiliate)

Full guide in Spanish: Ninja vs Oster

Add tomato and other soft ingredients last, and use quick 1-second pulses, checking the texture after each one. Stop earlier than you think. You can always pulse again, but you cannot un-blend a smooth salsa.

Gear for this: Ninja Professional Plus blender (Amazon, affiliate)

You can use them raw for a fresh, sharp salsa, or roast or boil them for a deeper, milder flavor. Roasting tomatoes, chiles, onion, and garlic on a hot comal or in the oven for several minutes adds smoky depth.

Full guide in Spanish: Salsa roja asada

Simmer husked tomatillos with a chile serrano or jalapeño for 5 to 8 minutes until they turn pale olive and soft. Blend them with cilantro, onion, garlic, and salt, then taste and adjust the heat and lime.

Gear for this: Ninja Professional Plus blender (Amazon, affiliate)

Full guide in Spanish: Salsa verde

Raw salsa verde is blended with uncooked tomatillos, so it tastes sharp, tart, and grassy, and it is best the day you make it. Cooked salsa verde, where you simmer the tomatillos and chiles 5 to 8 minutes until they turn olive-colored and soft, is milder, rounder, and smoother. The cooked version is also the safer one to keep: treat it like any leftovers and use it within 3 to 4 days. Rinse the sticky film off the husked tomatillos either way, and avoid boiling them until they burst.

Full guide in Spanish: Salsa verde cocida

Blend canned fire-roasted tomatoes with jalapeño, onion, garlic, cilantro, lime juice, salt, and a pinch of cumin. Pulse until just smooth with some texture, then chill it for an hour so the flavors come together.

Gear for this: Ninja Professional Plus blender (Amazon, affiliate)

Yes. Canned tomatoes, especially fire-roasted, make very good salsa, especially off-season. Drain some of the liquid so the salsa is not watery, and season well with salt and lime.

For too spicy, add more tomato, onion, or a squeeze of lime, and next time remove the seeds and white veins from the chiles. For watery salsa, drain the tomatoes or simmer the salsa to cook it down.

Be careful. Hot liquid can push the lid off. Let ingredients cool for a few minutes, fill the jar no more than halfway, vent the lid, cover it with a towel, and start on low speed.

Fresh blended salsa keeps about 5 days in the refrigerator in a covered jar. Cooked salsa lasts a little longer, and you can freeze cooked salsa for up to 3 months.

Pozole is a traditional Mexican soup made with hominy (large corn kernels) and meat, usually pork, in a red, green, or white broth. It is served with toppings like cabbage, radish, onion, lime, and oregano.

Full guide in Spanish: Pozole rojo

Pozole rojo gets its color and flavor from dried red chiles like guajillo. Pozole verde uses tomatillos, green chiles, cilantro, and often pumpkin seeds. Both use hominy and meat, so the base is the same.

Full guide in Spanish: Pozole rojo

Pork shoulder is the classic choice because it becomes tender and gives the broth richness. Chicken thighs or breasts also work and cook much faster.

Full guide in Spanish: Pozole rojo

Yes. Canned hominy is the easiest option. Drain and rinse it, then add it to the broth and simmer 20 to 30 minutes so it absorbs the flavor. Dried hominy takes much longer and needs soaking and cooking first.

Yes. Pork shoulder pieces become tender in about 40 minutes on high pressure with the chile broth. Add the hominy after and simmer a few minutes. It cuts hours off the stovetop method.

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Full guide in Spanish: Pozole rojo

Yes. Cook pork with the chile sauce on low for about 8 hours, then add the hominy for the last 30 to 60 minutes. Shred the meat before serving.

Yes, and it often tastes better the next day. Refrigerate it for 3 to 4 days or freeze it for up to 3 months. Keep the toppings separate and add them fresh when you serve.

Remove the seeds and veins from the dried chiles before blending, use fewer chiles de árbol, or use only mild guajillo. Serve extra chile on the side so everyone can adjust their bowl.

Beef chuck roast is the most common choice, and many cooks add bone-in short rib or shank for richer broth. Traditionally, birria is made with goat. Choose cuts with connective tissue so the meat shreds.

Full guide in Spanish: Birria de res

Shred the cooked birria, dip tortillas in the red fat that rises to the top of the broth, fry them on a hot griddle with cheese and meat, and serve with a cup of the broth (consomé) for dipping.

Full guide in Spanish: Birria de res

On the stove or in the oven, plan on about 3 to 3½ hours. In a pressure cooker, chuck roast takes roughly an hour plus natural release. In a slow cooker, cook on low for around 8 hours.

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Full guide in Spanish: Birria de res

Common causes are too little fat, too much flour while rolling, overworking the dough, or overcooking. Cook them briefly on each side and stack them in a towel as soon as they come off the heat so they steam and stay soft.

Full guide in Spanish: Tortillas de harina

The dough is probably too dry or has not rested. Rest it covered for 20 to 30 minutes, which lets the gluten relax, and add water a tablespoon at a time until the dough is smooth and slightly tacky.

Full guide in Spanish: Tortillas de harina

Check three things: a pan hot enough (medium-high), tortillas rolled thin and even, and dough that has rested. A tortilla that is too thick or cooked on too low a heat will stay flat.

Full guide in Spanish: Tortillas de harina

All-purpose flour works well and is what most home recipes use. Add baking powder, salt, and fat such as lard, shortening, or oil. Flour sold as tortilla flour is also fine.

Full guide in Spanish: Tortillas de harina

Keep cooled tortillas sealed at room temperature for 2 to 3 days, in the refrigerator for about a week, or in the freezer for up to 3 months with parchment between them. Reheat on a dry hot pan.

Full guide in Spanish: Tortillas de harina

Wash the basket and tray, run the empty air fryer for 3 to 5 minutes to burn off factory smell, then preheat and cook in a single layer. Do not overcrowd the basket, and shake or flip halfway.

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Full guide in Spanish: Cómo usar una freidora de aire

Yes, in small pieces under the food, but never cover the whole basket, because air must circulate. Avoid cooking acidic foods like tomato on foil, and never let foil touch the heating element.

Full guide in Spanish: Cómo usar una freidora de aire

Yes, use perforated air fryer parchment or a sheet cut to size. Always weigh it down with food, and never preheat with loose parchment, because it can fly into the heating element.

It helps for crisp results. Most models only need 3 to 5 minutes. Many recipes work without preheating if you add a minute or two of cooking time.

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Taquitos, flautas, chicken thighs, carne asada strips, and reheated tacos all work well. Cook at 375 to 400°F for about 8 to 10 minutes, flipping once, and spray lightly with oil for crispier tortillas.

Gear for this: Ninja Air Fryer Pro 5 qt · Ninja Foodi DualZone 8 qt (Amazon, affiliate)

Full guide in Spanish: Mejores freidoras de aire Ninja

A 4 to 5 quart air fryer suits one to three people. For families of four or more, look at 6 to 8 quarts. A dual-basket model lets you cook two foods at different settings at the same time.

Gear for this: Ninja Air Fryer Pro 5 qt · Ninja Foodi DualZone 8 qt (Amazon, affiliate)

Full guide in Spanish: Mejores freidoras de aire Ninja

For most households, the Ninja Air Fryer Pro AF141 (5 qt, 1750 W, up to 400 °F). If you want to cook a main and a side at the same time, the DualZone DZ201 is the better pick. Shop by pounds instead of quarts: Ninja says the AF101 holds 2 lb of potatoes, while the AF141 and DZ201 hold 4 lb. Then measure your counter and leave about 5 inches behind and beside it, because these machines push out hot air.

Gear for this: Ninja Air Fryer Pro AF141 · Ninja Foodi DualZone DZ201 (Amazon, affiliate)

Full guide in Spanish: Las mejores freidoras de aire Ninja

Do the water test: add 3 cups of water, seal the lid, set the valve to sealing, and run high pressure for a few minutes. It teaches you the sealing, release, and timing steps before cooking real food.

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Full guide in Spanish: Cómo usar una olla de presión eléctrica

Natural release means you let the pressure drop on its own, usually 10 to 20 minutes, which is best for beans and meat. Quick release vents steam right away and is better for vegetables and rice.

Full guide in Spanish: Cómo usar una olla de presión eléctrica

Most 6-quart models need at least 1 cup of thin liquid, such as water or broth, to build pressure. Check your manual, since larger models may need more.

Full guide in Spanish: Cómo usar una olla de presión eléctrica

The bottom is overheating, usually because there is not enough thin liquid or food stuck to the pot. Deglaze the bottom after sautéing, keep thick sauces and tomato paste on top, and do not stir them in before cooking.

Full guide in Spanish: Cómo usar una olla de presión eléctrica

A 6-quart model fits three to five people and is the most popular size. Choose 8 quarts if you batch-cook pozole, birria, or beans for a large family, and 3 to 4 quarts if you cook for one or two.

Gear for this: Instant Pot Duo 6 qt · Instant Pot Duo Plus 8 qt (Amazon, affiliate)

Full guide in Spanish: Mejores ollas de presión eléctricas

The Instant Pot Duo 6 qt is the one I recommend: it has a dedicated bean program and a stainless steel pot, and unsoaked pinto beans take about 25 to 30 minutes on high pressure. Go to an 8 qt model if you cook big batches for gatherings. The Ninja Foodi OL501 is a good fit if you also want an air fryer. Whichever you pick, beans only fill the pot halfway, so a 6 qt pot holds about 3 qt of beans and water together, which is plenty for 1 lb of dry beans.

Gear for this: Instant Pot Duo 6 qt · Ninja Foodi OL501 (Amazon, affiliate)

Full guide in Spanish: Frijoles en olla de presión

Instant Pot is simpler and widely supported with recipes. Ninja Foodi models add air-frying or crisping lids. If you want one appliance to pressure cook and crisp, look at the Foodi; if you only pressure cook, the Instant Pot is enough.

Gear for this: Instant Pot Duo 6 qt · Ninja Foodi 6.5 qt pressure cooker (Amazon, affiliate)

Full guide in Spanish: Instant Pot vs Ninja Foodi

Day of the Dead (Día de Muertos) is a Mexican holiday where families remember loved ones who have died. It is a celebration, not a sad day: families build altars, cook favorite foods, and share stories.

Full guide in Spanish: Día de Muertos

It is celebrated on November 1 and 2. November 1 honors children who have died, and November 2 honors adults. Many families start preparing in late October.

No. They fall around the same dates, but they are different holidays. Halloween is about costumes and scares. Day of the Dead is about remembering and honoring family members.

An ofrenda is the altar families build at home. It usually has photos of loved ones, candles, flowers, and the food and drinks they enjoyed.

Pan de muerto is a sweet bread made for the holiday, often flavored with orange and anise and topped with bone-shaped pieces of dough and sugar.

Full guide in Spanish: Pan de muerto

Cempasúchil (Mexican marigold) is the traditional flower. Its bright orange color and strong scent are used to decorate the ofrenda and the path to it.

Photos, candles, flowers, water, salt, favorite foods and drinks, and pan de muerto. Families add personal things their loved one liked.

Common ones are pan de muerto, tamales, mole, pozole, champurrado, and hot chocolate.

Full guide in Spanish: Pozole rojo

A traditional fall dessert of pumpkin cooked with piloncillo (unrefined cane sugar) and cinnamon.

Calaveras are skulls made of sugar or drawn in art. They represent loved ones and are used as a friendly, colorful symbol of the holiday, not a scary one.

Piloncillo is unrefined cane sugar, made by boiling cane juice and pouring it into molds, so it comes in hard cones or blocks. It has a deeper, more molasses flavor than brown sugar, which is refined white sugar with molasses added. If you cannot find it, use dark brown sugar or muscovado and taste as you go.

Full guide in Spanish: Café de olla: receta tradicional con piloncillo y canela

Masa harina is dried, powdered masa, made from corn that has been nixtamalized. Cornmeal is coarsely ground dried corn that has not. They behave differently, so do not swap one for the other in tortillas or tamales.

Full guide in Spanish: Tortillas de harina caseras: suaves y fáciles

Nixtamalization is the process of soaking and cooking corn in an alkaline solution, such as calcium hydroxide (cal) or wood ash. It makes the corn easier to grind into dough and more nutritious, and it gives masa its flavor.

No. Corn flour is a fine powder made from yellow corn that is not nixtamalized, and it is used for baking. Masa harina comes from nixtamalized corn and is used for tortillas, tamales, and atole. They are not interchangeable.

Queso fresco is soft, mild, and slightly moist, and it crumbles but does not melt well. Cotija is firmer, saltier, and sharper, and it is crumbled or grated over food. Neither one melts, so use them as toppings.

Oaxaca cheese is semi-soft and stringy, with a stretchy melt like mozzarella. Chihuahua (Menonita) cheese is a little denser and gives a rich, smooth melt. Use queso fresco or cotija only on top.

Full guide in Spanish: Enchiladas verdes de pollo: receta fácil y cremosa

Yes, in most cooked dishes. Oaxaca has a similar stringy texture, but it is a bit saltier and richer, so you may want to season a little more when you use mozzarella.

Crema is lighter and thinner than sour cream, with a milder tang, so you can drizzle it over tacos, enchiladas, and soups. Sour cream is thicker and more tart. They overlap in many uses, but crema is a poor stand-in when you need a thick dip or baking ingredient.

A tomatillo is a small green fruit with a papery husk. It tastes bright and tart, and it is the base of salsa verde. Remove the husk, rinse off the sticky film, and cook or blend it.

Full guide in Spanish: Receta de salsa verde cocida

In central Mexico, jitomate is the red tomato and tomate often means the green tomatillo (tomate verde). In other regions and in the U.S., people say tomate for the red tomato, so check the recipe if you are not sure.

Mexican oregano comes from a different plant than the Mediterranean oregano sold in most U.S. stores. It has a stronger, more citrusy and earthy flavor and is common in salsas, beans, and stews. Regular oregano works if you cannot find it, but use a little less.

Enchiladas are tortillas filled and rolled, then covered in sauce and cheese and baked. Chilaquiles are fried tortilla chips simmered briefly in salsa, usually for breakfast. Both can use salsa verde or salsa roja.

Full guide in Spanish: Chilaquiles verdes: receta fácil y crujiente

Enchiladas verdes are covered in a tomatillo sauce that is bright and tangy. Enchiladas rojas use a sauce made from dried red chiles, which is deeper and less acidic.

Full guide in Spanish: Enchiladas verdes de pollo: receta fácil y cremosa

Use dry, crisp chips, heat the salsa until it boils, and toss for only 30 to 60 seconds. Serve right away, because chilaquiles soften within minutes.

Full guide in Spanish: Chilaquiles verdes: receta fácil y crujiente

Add lime juice and press plastic wrap directly onto the surface so no air touches it. Air is what turns the avocado brown, so the less exposed surface, the better.

Full guide in Spanish: Guacamole mexicano casero: receta fácil y cremosa

Tinga is shredded chicken cooked in a sauce of tomato, onion, and smoky chipotle chiles in adobo. It is served on tostadas, in tacos, or on sandwiches. You can cook the chicken in an electric pressure cooker in about 10 minutes at high pressure.

Gear for this: Instant Pot Duo 6 qt (Amazon, affiliate)

Full guide in Spanish: Tinga de pollo en olla de presión (Instant Pot)

Skirt steak (arrachera) is the favorite for its flavor, and flank steak also works. Marinate it for 2 to 4 hours, grill over high heat, rest it, and slice against the grain. The USDA recommends cooking beef steaks to 145°F.

Full guide in Spanish: Carne asada para tacos: receta con marinada fácil

Sopa de fideo is a Mexican noodle soup. Thin noodles are toasted in oil until golden, simmered in a tomato and chicken broth, and served with cheese, crema, or avocado. It is a quick weeknight staple.

Full guide in Spanish: Sopa de fideo mexicana: receta fácil y rápida

Three to four days, following the USDA guideline for leftovers, if you put it in the fridge within 2 hours of cooking. The catch is texture: fideo keeps drinking broth as it sits, so by the second day it is thick and soft. Store it with a little extra broth or add hot water when you reheat, and bring it to a boil so it is steaming hot all the way through. Freezing works for safety, but the noodles come back much softer.

Full guide in Spanish: Sopa de fideo

It is a Mexican chicken soup made with bone-in chicken and vegetables such as corn, carrots, potatoes, and zucchini. It is served with lime, chopped onion, cilantro, and often rice.

Full guide in Spanish: Caldo de pollo mexicano con verduras

Pico de gallo is a fresh, chunky mix of chopped tomato, onion, chile, and cilantro. Salsa is usually blended or cooked, so it is smoother and more saucy.

Full guide in Spanish: Receta de salsa roja asada

Yes. Marinate bone-in chicken thighs in lime, garlic, cumin, and chile, then air fry at 380°F for about 22 to 26 minutes, flipping halfway, until they reach 165°F.

Gear for this: Ninja Air Fryer Pro AF141, 5 qt (Amazon, affiliate)

Full guide in Spanish: Pollo adobado en la freidora de aire: receta jugosa

A tamal is masa dough filled with meat, chile sauce, cheese, or something sweet, wrapped in a corn husk or banana leaf, and steamed. Families often make them together before holidays.

Full guide in Spanish: Tamales rojos de puerco: receta paso a paso

Plan on about 1 to 1½ hours for a full pot of fresh tamales. Keep the water simmering and add hot water if it runs low.

Unwrap one and let it rest for a minute. When the masa is firm and pulls away cleanly from the husk, the tamales are done. If it sticks, steam them a little longer.

Usually the masa did not have enough fat or broth, or it was not beaten long enough to become light. Steaming with too little water can also dry them out. Taste the masa before you fill, and it should be moist and well seasoned.

Cooked tamales keep 3 to 4 days in the refrigerator in a sealed container. For longer storage, freeze them in a bag for up to about 6 months for best quality.

The traditional way is to steam them for about 30 minutes if refrigerated, and about 10 minutes longer if frozen. In a microwave, wrap one in a damp paper towel and heat in short bursts until it is hot all the way through.

Yes. A pressure cooker can steam tamales on the rack with water underneath, which saves time compared with a stovetop steamer. Check your model’s manual for the steam settings.

Gear for this: Instant Pot Duo 6 qt (Amazon, affiliate)

Full guide in Spanish: Tamales en olla de presión: cómo cocerlos y cuánto tiempo

Sweet tamales (tamales de dulce) use masa sweetened with sugar and filled or mixed with raisins, pineapple, or other fruit. They are often pink from food coloring and are served with atole or coffee.

Full guide in Spanish: Tamales de dulce con pasas y piña

Many hosts plan about 3 to 4 tamales per person when they are the main dish, and 1 to 2 when they are part of a bigger spread.

Atole is a thick, sweet corn drink made with masa, water or milk, piloncillo, and cinnamon. Champurrado is atole with chocolate, usually Mexican chocolate in discs.

Full guide in Spanish: Champurrado: receta espesa con chocolate

They are the same thing. Maseca is a brand of masa harina, the corn flour made from nixtamalized corn. A good starting ratio is 1/3 cup (45 g) per 6 cups of drink: blend it with 1 cup of cold water until smooth, strain it, then stir it into the hot milk and chocolate and cook 8 to 10 minutes. Regular cornmeal and cornstarch will not give the same flavor or body, so check that the bag says masa harina. The most common mistake is adding the masa to hot liquid, which makes lumps.

Full guide in Spanish: Champurrado

No. Mexican hot chocolate is chocolate melted in milk or water and whisked until frothy. Champurrado is thicker because masa harina is cooked into it.

Full guide in Spanish: Champurrado: receta espesa con chocolate

Café de olla is coffee simmered with piloncillo and cinnamon, traditionally in a clay pot. A simple way to make it is to simmer water with piloncillo and cinnamon, then steep coarsely ground coffee off the heat for about 5 to 7 minutes and strain.

Full guide in Spanish: Café de olla: receta tradicional con piloncillo y canela

Mexican horchata is a cold drink made from rice soaked and blended with cinnamon and sweetener, then strained. It is creamy and refreshing, and it is not the same as horchata made from tiger nuts in Spain.

Gear for this: Ninja Professional Plus BN701 (Amazon, affiliate)

Full guide in Spanish: Receta de horchata de arroz

The correct spelling is horchata, with the h. The Spanish dictionary of the Real Academia traces the word to the Valencian orxata, which comes from the Italian orzata, from orzo, meaning barley. The h is silent in Spanish, so “orchata” sounds the same, which is why people write it that way. The Academy does not list it as a variant.

Full guide in Spanish: Horchata

Arroz con leche is Mexican rice pudding, made by simmering rice in milk with cinnamon and sugar until creamy. It is served warm or cold.

Full guide in Spanish: Arroz con leche mexicano: receta cremosa

A molinillo is a carved wooden whisk used to froth hot chocolate and champurrado. You spin the handle between your palms. A regular whisk works if you do not have one.

Ponche navideño is a warm fruit punch simmered with tejocotes, guavas, apples, cinnamon, and piloncillo. It is a classic drink for posadas and Christmas.

Full guide in Spanish: Ponche navideño: receta con frutas y piloncillo

Traditional Mexican hot chocolate uses chocolate de mesa, discs of chocolate flavored with cinnamon and sugar, such as Abuelita or Ibarra. It is melted into milk or water and whisked until frothy.

Full guide in Spanish: Chocolate caliente mexicano con canela

Many Mexican and Mexican American families keep the turkey but season it with adobo, then add rice, beans, tamales, and salsas next to the usual sides.

Full guide in Spanish: Pavo adobado estilo mexicano: receta para Acción de Gracias

Pavo adobado is turkey rubbed with an adobo, a paste of chiles, garlic, spices, and vinegar or citrus, before roasting. It is a popular Mexican-style turkey for Thanksgiving.

Full guide in Spanish: Pavo adobado estilo mexicano: receta para Acción de Gracias

Common dishes are tamales, pozole, bacalao, romeritos, and apple salad, with ponche to drink. Menus vary by region and family.

Bacalao a la vizcaína is salt cod stewed in a tomato sauce with olives, capers, and potatoes. It is a traditional Nochebuena dish in Mexico.

Romeritos are a leafy green (seepweed) served in mole with potatoes and shrimp fritters. They are a classic Christmas and Lent dish in Mexico.

Full guide in Spanish: Romeritos con mole y tortitas de camarón

Las Posadas are a nine-night tradition, usually December 16 to 24, that re-enacts Mary and Joseph looking for lodging. Neighbors walk in procession, sing, and gather for food, drinks, and a piñata.

A piñata is a hollow figure filled with candy and fruit that children break open with a stick. At posadas it is traditionally star-shaped and is broken at the end of the night.

Rosca de Reyes is a sweet ring-shaped bread eaten on January 6, Three Kings Day. Candied fruit decorates the top, and a small figurine of the Baby Jesus is hidden inside.

Candelaria is celebrated on February 2, 40 days after Christmas. Families share tamales and atole, and traditionally whoever found the figurine in the Rosca de Reyes hosts the meal.

A buñuelo is a thin, crisp fried dough fritter, often served at Christmas with a syrup of piloncillo and cinnamon.

Full guide in Spanish: Buñuelos mexicanos con miel de piloncillo