Free Delivery on orders over £50

UK Mainland Only

Click & Collect Your Order

From Cool Chile HQ (NW10)

Europe Delivery Available

We deliver across Europe, check for prices


Huevos Rancheros with black bean refry

A classic Mexican almuerzo (brunch) dish. This is a vegetarian version but you can serve it with Mexican chorizo too. Make the ranchero salsa in advance, or if …

View this recipe

Sopa de milpa by Angeles Ayala

This pre-Hispanic recipe uses vegetables harvested from the 'milpa' (the corn field), such as sweetcorn, courgettes and delicious fresh poblanos. The poblanos g…

View this recipe

Chicharrón de queso by Cool Chile

These paper-thin rolls of toasted cheese aren’t just pretty – they’re also simple to make and delicious served with your favourite salsa or guacamole.…

View this recipe

Caldo de camarón by Sofia Craxton

This delicious, warming soup is spicy and extremely moreish, a bit similar to a Tom Yum soup. It is served at many cantinas in Mexico for free, either as a welc…

View this recipe

Mexican Fideos

In Mexico lunch is the main meal and is usually served from 2–4pm in the afternoon. Small restaurants will provide 'comida corrida' which is a set menu of 3�…

View this recipe

Pambazo

A great way to use up any stale rolls, Pambazo is a Mexican sandwich in which the bread is dipped in guajillo salsa, fried, then stuffed with potato, chorizo, c…

View this recipe

Mole Poblano chicken taco

Mole Poblano has always played a star role in Mexican Cuisine. It's a dish many Mexicans continue to make for special occasions and parties. By using Cool Chile…

View this recipe

Chicken panuchos with pickled pink onions

Panuchos are regional Yucatecan snacks. Handmade small tortillas are cooked, then split and filled with refried black beans. These are then fried, before being …

View this recipe

Steak taco with Pico de Gallo and guacamole

This is known as an arrachera (which means skirt steak in Spanish) taco in Mexico. Ask your butcher for skirt steak, also called onglet or bavette, it is a grea…

View this recipe

Quick chipotle butterflied leg of lamb with mint sauce by Dodie Miller (inspired by Diana Henry)

One of our favourite dishes at home is what we call ‘lamb on fire’. My husband, Fred, bones a leg of lamb and marinates it in lots of tasty things. Then he …

View this recipe

Chilorio de pato by Adam Pawlak

Chilorio is a dish from Sinaloa in northern Mexico in which meat – usually pork, but sometimes beef or chicken – is simmered in an ancho chilli sauce. Adam …

View this recipe

Albóndigas a la Mexicana

The Spanish brought this Moorish influenced dish with them when they conquered Mexico. The meat is poached in the sauce instead of being fried, and it's usually…

View this recipe

Pozole – three ways

Pozole is a festive broth-y stew that traditionally combines cooked maize kernels with pork and sometimes chicken. It can be served 'rojo' (with chillies) or 'b…

View this recipe

Pork Pozole by Christine McFadden

Pozole is a traditional Mexican soupy stew made with a special type of hard-husked dried white maize (also known as hominy), meat (usually pork), vegetables, ch…

View this recipe

Cool Chile Con Carne

In northern Mexico they cook a great dish that may sound familiar... 'carne con chile', literally translating as 'meat with chilli'. It's different to the chill…

View this recipe

Chiles en nogada by Cool Chile (based on a Rick Bayless recipe)

In Mexico they cook these delicious stuffed poblanos called 'chiles en nogada' to celebrate Mexican Independence day on September 15th. The seasonal ingredients…

View this recipe

Achiote pulled pork (puerco pibil)

Puerco Pibil (also known as Cochinita Pibil), is a slow-roasted pork dish from the Yucatan Peninsula in Mexico. The marinade usually consists of citrus juices f…

View this recipe

Mexican chorizo

Mexican chorizo is typically made with pork, but beef or a meat substitute like firm tofu (or tempeh or seitan) work equally well as an alternative. Buy ready m…

View this recipe

Ceviche tostadas

This ceviche combines the sharpness of lime, the smell of the sea, and the richness of avocado on a crispy corn tostada base, that complements its flavours. Eat…

View this recipe

Pasilla mignonette for oysters

This is an easy, tasty dressing for raw shellfish such as oysters or clams – the toasted pasilla really works with the briney sea flavours.…

View this recipe

Mackerel tostadas with chipotle mayo by Valentine Warner

A twist on Valentine Warner's excellent tuna tostadas using our time-saving chipotles in adobo sauce. This recipe will make more mayonnaise than you need, but …

View this recipe

Chilli-cured fish tacos by Stevie Parle

The fish in these light, fresh-tasting tacos is 'cooked' by being marinated in citrus juice (what's known as ceviche), so it's important to use the freshest you…

View this recipe

Frijoles de la Olla

Mexican black beans, known as ‘frijoles de la olla’ are common to central and south México, cook these beans with onion to make this dish, then add smoked …

View this recipe

Frijoles de Charro

Mexican cowboy beans, known as ‘frijoles de charros’ are typical in north México. To make this dish cook the pinto beans with onions, green chilli and toma…

View this recipe

Mojo de Ajo mushrooms with epazote

Mojo de ajo means dunked in garlic, this heavenly concotion is great with mushrooms and makes a great filling for quesadillas.…

View this recipe

Quesadillas

Quesadillas are the ultimate satisfying snacks: quick to prepare, all they need is some cheese and a little salsa on the side, but you can also get creative and…

View this recipe

Chilaquiles Rojos by Gicela Morales

Fancy being more adventurous with those leftover tortillas? This is the recipe for you. Chilaquiles rojos can be served with beans or shredded chicken, or add a…

View this recipe

Rajas con crema (poblanos with cream)

In this twist on a classic Mexican dish, the creamy creme fraiche neutralises the fieriness of the poblanos, allowing you to taste their wonderful roasted flavo…

View this recipe

Frying tostadas, totopos & tortilla strip

Frying adds texture and flavour and is a great way to use of stale tortillas, waste not want not. …

View this recipe

Homemade tortillas

There's nothing like getting your hands into masa and making tortillas – it feels, smells and tastes great. …

View this recipe

Really Cool Chile Nachos

A perfect plate of nachos is made up of layers of homemade corn chips, evenly dotted with blobs of spicy salsa and cooling sour cream, all held together with �…

View this recipe

Tortilla Crunch

This Tortilla Crunch recipe was inspired by Christina Tosi's - Momofuku Milk Bar Cornflake crunch. It is a crunchy corn topping which is delicious sprinkled ov…

View this recipe

Jalapeño cornbread

This Tortilla Crunch recipe was inspired by Christina Tosi's - Momofuku Milk Bar Cornflake crunch. It is a crunchy corn topping which is delicious sprinkled ov…

View this recipe

Mojo de Ajo

Mojo de ajo means dunked in garlic, this heavenly concoction is great with prawns, mushrooms or spinach plus you can make garlic mayonnaise with the extra oil.…

View this recipe

Pico de Gallo

Pico de Gallo, also known as Salsa Mexicana, is used as a table condiment to sprinkle on tacos, soup or beans or as a dip. The idea is to cut all the ingredient…

View this recipe

Guacamole

Guacamole is used as a dip but also as a ‘glue’ to hold ingredients on a tostada or torta, plus providing moisture and richness, much like we use butter or …

View this recipe

Tomatillo & chipotle

You can use this salsa for dipping totopos or to serve on tacos, quesadillas or with steak / grilled cheese sandwiches. Add some finely chopped coriander and d…

View this recipe

Salsa Roja with dried red chilli

A beautiful, earthy, deep red salsa, that goes with grilled meats, tacos and quesadillas (top bowl pictured in photo).…

View this recipe

Salsa Roja with fresh green

A fresh but roasted tasting chilli sauce for tacos, meats and grilled sandwiches (right bowl pictured in photo). …

View this recipe

Tomatillo & avocado taco sauce

A delicious fresh sauce, with hints of apple, to use with tacos or quesadillas (bottom bowl pictured in photo). …

View this recipe

Mexican Chocolate Fudge Sauce inspired by Christina Tosi

Cristina Tosi of Milk Bar fame is a genius when it comes to all things sweet and this recipe is based on her fudge sauce but using Cool Chile Co Mexican Chocola…

View this recipe

Masa Harina Pancakes inspired by Delia Smith

The delicate warm flavour of corn from the masa harina makes for really special pancakes – and of course they are also gluten free. Perfect with a simple dust…

View this recipe

Arroz con leche by Gabriela Gower

Mexican rice pudding is a light stove top variety, it is loose and creamy. The trick is knowing when to stop cooking it. Serve it chilled as a refreshing end to…

View this recipe

Sweet Tamales

Steamed corn dumplings with various sweet fillings but can also be savoury. …

View this recipe

Poppy Seed and Lemon Tamales

Steamed corn dumplings with poppy seeds and lemon zest, served with a lemon syrup.…

View this recipe

Cajeta (goat's milk toffee)

This is the Mexican version of dulce de leche. It is a soft milk toffee made with goat's milk instead of cow's milk. It has a delicate taste and is flavoured wi…

View this recipe

Pan de Muertos (Bread of the Dead)

The 1st and 2nd of November are days of remembrance for loved ones that have passed away. It is celebrated with a family get together, either at home or at the …

View this recipe

Maya Chocolate & Pasilla Chilli Brownies by Kelly Peak

Chocolate and chilli are a well renowed combination in both sweet and savoury Mexican dishes. The addition of the pasilla chilli in this particular recipe adds …

View this recipe

Mexican Hot Chocolate

Cool Chile Co Mexican hot chocolate made from grinding cocoa nibs with brown sugar, whole almonds and cinnamon sticks which give this hot drink a richness and …

View this recipe

Agua Fresca Flor de Jamaica

A classic Mexican agua fresca, flor de Jamaica has a beautiful colour and a tart refreshing taste. …

View this recipe

Flor de Jamaica Margarita

The hibiscus syrup makes this a beautiful colour, it is cooling and refreshing and lets the flavour of the tequila come through. Look for 100% blue agave tequil…

View this recipe

Pink Pickled Onions

Pink pickled onions are from the Yucatan, where they put them on dishes such as puerco pibil and panuchos. The flavour is as perky as the colour with a pleasing…

View this recipe

Tacos Al Pastor

Traditionally grilled on a vertical spit, similar to a shwarma or gyro, Tacos Al Pastor is one of Mexico’s most famous – and tastiest – street foods. Alth…

View this recipe