Mexican Home Kitchen

Hi, I’m Mariana Herrera.

I grew up in my grandmother’s kitchen in Oaxaca, Mexico. She didn’t use measuring cups or timers. She cooked by touch, smell, and memory — recipes passed down from her mother, and her mother before her. That’s how I learned to make tortillas by hand, toast chiles on a comal, and know when salsa is ready by the sound it makes.

After studying Mexican Gastronomy at Centro Culinario Ambrosía, I spent over a decade testing those traditional recipes in real home kitchens. Not restaurant kitchens with professional equipment. Small kitchens. Regular stoves. The same pots and pans you probably own.

Why This Site Exists

In 2019, I moved to Austin, Texas. I kept seeing “Mexican food” that was actually Tex-Mex — heavy cheese, sour cream, and flavors that don’t exist in traditional Mexican cooking. I started Mexican Home Kitchen to fix that.

Every recipe here is:

• Tested at home — in my own kitchen, with grocery-store ingredients
• Explained clearly — if a technique matters, I tell you exactly why
• True to tradition — adapted for modern home cooks without losing authenticity

What You’ll Find Here

From authentic Mexican recipes like handmade tortillas and slow-braised meats, to easy weeknight meals and ingredient guides that explain what chiles to use and how to store fresh tortillas.

I don’t publish recipes I haven’t cooked myself. If I burn the salsa, I tell you. If the secret is letting dough rest 20 minutes longer, I explain why.

Contact

Questions about a recipe? Suggestions? Email me at contact@mexfoodrecipes.com. I read every message.

— Mariana