A Mexican banquet is a celebration of bold flavors, vibrant colors, and diverse dishes.
From savory tacos and enchiladas to zesty salsas, hearty beans, and indulgent desserts, Mexican cuisine is perfect for a festive spread.
These 15 Mexican banquet recipes offer a mix of traditional favorites and modern twists, ensuring your table is abundant and satisfying.
They are ideal for family gatherings, parties, or weekend feasts, providing authentic flavors while allowing creativity.
Experience the joy of cooking and sharing these delicious, festive dishes that bring Mexico straight to your table.
15 Authentic Mexican Banquet Recipes for Your Next Feast
These 15 Mexican banquet recipes make it easy to host a vibrant and flavorful feast.
From appetizers to main courses, sides, and desserts, each dish showcases the richness of Mexican cuisine.
They are perfect for entertaining, family meals, or festive occasions, offering both variety and authenticity.
With these recipes, you can create a memorable dining experience that’s colorful, aromatic, and satisfying.
Celebrate the flavors of Mexico at your next gathering with these delicious, easy-to-follow recipes that bring excitement to any banquet.
Chicken Enchiladas with Red Sauce
These chicken enchiladas with red sauce are savory, cheesy, and full of flavor.
Tender shredded chicken is wrapped in soft corn tortillas, topped with a rich homemade red enchilada sauce, and baked to perfection.
The dish is comforting, satisfying, and ideal for a Mexican banquet centerpiece.
Ingredients:
- 2 cups cooked shredded chicken
- 8 corn tortillas
- 2 cups shredded Mexican cheese blend
- 2 cups red enchilada sauce
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- ½ teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Preheat oven to 375°F (190°C).
- In a skillet, sauté onion and garlic until soft.
- Add shredded chicken, cumin, chili powder, salt, and pepper; stir well.
- Warm tortillas to make them pliable.
- Fill each tortilla with chicken mixture and a sprinkle of cheese; roll and place in a baking dish.
- Pour enchilada sauce over rolled tortillas and sprinkle remaining cheese on top.
- Bake 20–25 minutes until cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
These chicken enchiladas are cheesy, flavorful, and comforting.
They’re a perfect main course for a Mexican banquet, pleasing every guest with authentic flavors.
Beef and Bean Tacos
These beef and bean tacos are hearty, flavorful, and easy to assemble.
Seasoned ground beef and black beans are cooked with Mexican spices and served in soft or crispy taco shells, topped with fresh vegetables and salsa.
They are a crowd-pleasing option for any Mexican banquet.
Ingredients:
- 1 lb (450g) ground beef
- 1 can black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon chili powder
- 1 small onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 8 taco shells (soft or crispy)
- Toppings: shredded lettuce, diced tomatoes, cheese, salsa, sour cream
Instructions:
- Heat a skillet over medium heat and sauté onion and garlic until soft.
- Add ground beef and cook until browned.
- Stir in black beans, cumin, paprika, chili powder, salt, and pepper; cook 5 more minutes.
- Warm taco shells according to package instructions.
- Fill each shell with beef and bean mixture.
- Top with lettuce, tomatoes, cheese, salsa, and sour cream as desired.
- Serve immediately while warm.
These beef and bean tacos are savory, hearty, and satisfying.
They make a delicious and easy-to-serve option for a festive Mexican banquet.
Mexican Street Corn (Elote)
Mexican street corn is creamy, smoky, and bursting with flavor.
Grilled corn on the cob is slathered with a tangy mayo and cheese mixture, sprinkled with chili powder, and finished with fresh lime juice.
It’s a vibrant side dish perfect for a Mexican banquet.
Ingredients:
- 4 ears of corn, husked
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ cup crumbled cotija cheese
- 1 teaspoon chili powder
- 1 lime, cut into wedges
- Salt to taste
- Fresh cilantro, chopped, for garnish
Instructions:
- Preheat grill to medium-high heat.
- Grill corn, turning occasionally, until lightly charred, about 10 minutes.
- In a small bowl, mix mayonnaise, sour cream, and a pinch of salt.
- Brush the mixture onto the grilled corn.
- Sprinkle crumbled cotija cheese and chili powder over each ear.
- Garnish with chopped cilantro and serve with lime wedges.
- Serve immediately while warm and flavorful.
This Mexican street corn is creamy, tangy, and slightly smoky.
It’s a perfect side dish to accompany any Mexican banquet spread
Chiles Rellenos (Stuffed Poblano Peppers)
Chiles rellenos are stuffed poblano peppers, baked with cheese and a light tomato sauce.
The peppers are roasted, peeled, and filled with a savory cheese mixture, then topped with a flavorful sauce for a festive Mexican dish.
They’re elegant, rich, and perfect for a banquet.
Ingredients:
- 4 large poblano peppers
- 2 cups shredded cheese (Oaxaca or mozzarella)
- 1 cup tomato sauce
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions:
- Preheat oven to 375°F (190°C).
- Roast poblano peppers over a flame or under a broiler until charred; peel and remove seeds.
- In a skillet, sauté onion and garlic until soft; stir in cumin and season with salt and pepper.
- Fill each pepper with cheese and place in a baking dish.
- Pour tomato sauce over stuffed peppers and drizzle with olive oil.
- Bake 15–20 minutes until cheese is melted and bubbly.
- Serve warm garnished with fresh herbs.
These chiles rellenos are cheesy, flavorful, and elegant.
They’re an ideal main dish to impress guests at a Mexican banquet.
Mexican Chocolate Flan
This Mexican chocolate flan is creamy, smooth, and indulgent.
A rich custard infused with chocolate and cinnamon is baked and topped with caramel sauce, offering a decadent dessert for a Mexican banquet.
It’s sweet, velvety, and melts in the mouth.
Ingredients:
- 1 cup sugar
- 4 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Instructions:
- Preheat oven to 350°F (175°C).
- In a saucepan, melt sugar over medium heat until golden brown to make caramel; pour into a flan pan.
- In a blender, combine eggs, sweetened condensed milk, evaporated milk, cocoa powder, vanilla, and cinnamon; blend until smooth.
- Pour mixture over caramel in the pan.
- Place pan in a larger baking dish; add hot water to come halfway up the sides.
- Bake 50–60 minutes until set but slightly jiggly in the center.
- Cool to room temperature, then refrigerate at least 4 hours before serving.
This Mexican chocolate flan is rich, smooth, and indulgent.
It’s a perfect dessert to end a festive Mexican banquet on a sweet note.
Carnitas (Slow-Cooked Mexican Pulled Pork)
These carnitas are tender, juicy, and packed with authentic Mexican flavors.
Pork shoulder is slow-cooked with spices, citrus, and herbs until it’s pull-apart tender, then lightly crisped for a perfect texture.
They’re ideal for tacos, burritos, or a Mexican banquet main dish.
Ingredients:
- 3 lbs pork shoulder, cut into chunks
- 1 orange, juiced
- 1 lime, juiced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 4 cloves garlic, minced
- 1 onion, chopped
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Instructions:
- Preheat oven to 300°F (150°C).
- Place pork in a roasting pan with orange juice, lime juice, onion, garlic, and spices.
- Cover tightly and slow-cook for 3–4 hours until pork is tender.
- Remove pork and shred with two forks.
- Heat oil in a skillet over medium-high heat and crisp shredded pork for 5–7 minutes.
- Serve warm in tacos, burritos, or as a banquet centerpiece.
These carnitas are tender, flavorful, and perfectly crisped.
They’re a standout main dish for a Mexican banquet, sure to impress guests.
Sopa de Tortilla (Tortilla Soup)
Tortilla soup is hearty, spicy, and deeply comforting.
A rich tomato and chili broth is enhanced with fried tortilla strips, avocado, cheese, and fresh cilantro, creating a warm, satisfying starter.
It’s perfect for a Mexican banquet or family meal.
Ingredients:
- 6 corn tortillas, cut into strips
- 4 cups chicken or vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 avocado, diced
- ½ cup shredded cheese
- Fresh cilantro for garnish
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Instructions:
- Heat oil in a skillet and fry tortilla strips until golden; set aside.
- In a pot, sauté onion and garlic until soft.
- Add diced tomatoes, cumin, chili powder, and broth; simmer 15–20 minutes.
- Blend soup until smooth or leave slightly chunky.
- Season with salt and pepper.
- Serve soup topped with fried tortilla strips, avocado, cheese, and cilantro.
This tortilla soup is flavorful, spicy, and comforting.
It’s an ideal starter for a Mexican banquet, warming guests and enhancing the meal.
Mexican Rice (Arroz Rojo)
Mexican rice is fluffy, flavorful, and a classic side dish.
Cooked with tomatoes, onions, garlic, and spices, it’s a vibrant complement to enchiladas, tacos, or any Mexican banquet entrée.
It’s both aromatic and visually appealing.
Ingredients:
- 2 cups long-grain white rice
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 ½ cups chicken or vegetable broth
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Heat oil in a skillet and sauté rice until lightly golden.
- Add onion and garlic; cook until soft.
- Stir in diced tomatoes, cumin, broth, salt, and pepper.
- Bring to a boil, then reduce heat to low and cover; simmer 18–20 minutes until rice is cooked and liquid absorbed.
- Fluff with a fork and garnish with fresh cilantro.
This Mexican rice is fluffy, aromatic, and flavorful.
It’s a perfect side dish to complement any Mexican banquet entrée.
Guacamole
Guacamole is creamy, zesty, and a must-have Mexican appetizer.
Ripe avocados are mashed and mixed with lime juice, tomatoes, onions, cilantro, and seasonings, creating a fresh dip perfect for tortilla chips or as a topping.
It’s simple, vibrant, and universally loved.
Ingredients:
- 3 ripe avocados
- 1 small tomato, diced
- ¼ cup red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
- Optional: 1 small jalapeño, minced
Instructions:
- Cut avocados in half, remove pit, and scoop flesh into a bowl.
- Mash to desired consistency.
- Mix in tomato, onion, cilantro, lime juice, and jalapeño if using.
- Season with salt and pepper.
- Serve immediately with tortilla chips or as a taco topping.
This guacamole is creamy, fresh, and zesty.
It’s a versatile appetizer or condiment that elevates any Mexican banquet with vibrant flavor.
Mexican Flan (Caramel Custard)
Mexican flan is creamy, sweet, and indulgent.
A smooth caramel custard with a rich, velvety texture provides the perfect finish to a Mexican banquet, offering a classic dessert that’s elegant and satisfying.
It’s rich but light, melting in the mouth.
Ingredients:
- 1 cup sugar
- 4 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 350°F (175°C).
- Melt sugar in a saucepan over medium heat to create caramel; pour into flan pan.
- In a blender, combine eggs, sweetened condensed milk, evaporated milk, and vanilla; blend until smooth.
- Pour custard over caramel in the pan.
- Place pan in a larger baking dish with hot water halfway up the sides.
- Bake 50–60 minutes until set but slightly jiggly in the center.
- Cool, then refrigerate at least 4 hours before serving.
This Mexican flan is creamy, sweet, and velvety.
It’s a perfect dessert to conclude a festive Mexican banquet with elegance and flavor.
Quesadillas with Cheese and Vegetables
These quesadillas are cheesy, savory, and packed with fresh vegetables.
Flour tortillas are filled with sautéed peppers, onions, and a generous blend of cheese, then toasted until golden brown.
They’re a quick, flavorful dish perfect for a Mexican banquet or casual gathering.
Ingredients:
- 4 flour tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: salsa or guacamole for serving
Instructions:
- Heat olive oil in a skillet and sauté peppers and onions until tender.
- Place a tortilla in a clean skillet over medium heat.
- Spread cheese over half the tortilla, top with sautéed vegetables, and fold.
- Cook 2–3 minutes per side until golden and cheese melts.
- Repeat with remaining tortillas.
- Slice into wedges and serve with salsa or guacamole.
These quesadillas are cheesy, savory, and satisfying.
They’re a perfect appetizer or side for a Mexican banquet, loved by all ages.
Tamal de Elote (Sweet Corn Tamales)
These sweet corn tamales are soft, slightly sweet, and full of corn flavor.
Fresh corn masa is steamed in corn husks, creating a moist, tender, and naturally sweet dish that’s perfect for a Mexican banquet.
They’re fragrant, comforting, and traditional.
Ingredients:
- 2 cups fresh corn kernels or canned corn, drained
- 1 ½ cups masa harina
- ½ cup sugar
- ½ cup butter, melted
- 1 teaspoon baking powder
- ½ teaspoon salt
- Corn husks, soaked in warm water
Instructions:
- In a blender, puree corn kernels until smooth.
- In a bowl, mix masa harina, sugar, baking powder, and salt.
- Stir in pureed corn and melted butter to form a soft dough.
- Spread dough onto soaked corn husks, fold, and tie with strips of husk.
- Steam tamales for 45–60 minutes until firm and cooked through.
- Let cool slightly before serving.
These sweet corn tamales are soft, tender, and flavorful.
They’re a delightful addition to a Mexican banquet, offering traditional taste and texture.
Salsa Verde with Tomatillos
This salsa verde is tangy, fresh, and slightly spicy.
Tomatillos, cilantro, jalapeños, and lime juice blend together to create a versatile sauce that complements tacos, enchiladas, and grilled meats at a Mexican banquet.
It’s vibrant and full of authentic flavor.
Ingredients:
- 1 lb tomatillos, husked and rinsed
- 2 jalapeños, stemmed
- 1 small onion, chopped
- 2 cloves garlic
- ½ cup fresh cilantro
- 1 tablespoon lime juice
- Salt to taste
Instructions:
- Boil or roast tomatillos and jalapeños until softened.
- Blend tomatillos, jalapeños, onion, garlic, cilantro, lime juice, and salt until smooth.
- Adjust seasoning to taste.
- Serve fresh or chilled as a topping or dip.
This salsa verde is tangy, fresh, and flavorful.
It’s a must-have condiment for enhancing any Mexican banquet dish.
Mexican Black Bean Salad
This black bean salad is colorful, fresh, and protein-packed.
Black beans, corn, bell peppers, red onion, and cilantro are combined with a lime-cumin dressing for a zesty side dish perfect for a Mexican banquet.
It’s light, nutritious, and vibrant.
Ingredients:
- 2 cups cooked black beans
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1 small red onion, diced
- ¼ cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
- In a large bowl, combine black beans, corn, bell pepper, onion, and cilantro.
- In a small bowl, whisk lime juice, cumin, olive oil, salt, and pepper.
- Pour dressing over salad and toss to combine.
- Chill for 30 minutes before serving.
This black bean salad is fresh, zesty, and vibrant.
It’s an ideal side dish to balance richer Mexican banquet entrees with bright flavors.
Tres Leches Cake (Three-Milk Cake)
Tres leches cake is moist, sweet, and indulgent.
A light sponge cake is soaked in a mixture of evaporated milk, condensed milk, and heavy cream, then topped with whipped cream and cinnamon for a perfect Mexican banquet dessert.
It’s rich, creamy, and melts in your mouth.
Ingredients:
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs, separated
- 1 cup sugar
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- ½ cup heavy cream
- Whipped cream and cinnamon for topping
Instructions:
- Preheat oven to 350°F (175°C).
- Beat egg yolks with ¾ cup sugar until light; add milk and vanilla.
- Fold in flour, baking powder, and salt.
- Whip egg whites until stiff peaks form; fold into batter gently.
- Pour into a greased baking pan and bake 25–30 minutes until a toothpick comes out clean.
- Let cool; poke holes in cake and pour mixed milks over it.
- Refrigerate at least 4 hours, top with whipped cream and sprinkle cinnamon before serving.
This tres leches cake is moist, sweet, and creamy.
It’s a perfect dessert to end a Mexican banquet with elegance and indulgence.
