Lunch is a big deal in Mexico and it is the main meal of the day, unlike in many other countries where lunch is a quick snack and dinner is the main meal. It is common for Mexican lunches to have several courses and go on for an hour or two. Dinner might be a stew, soup or light snack.

If you want to make a traditional and authentic Mexican food recipe for lunch, there are plenty of options. Flour tortillas are as popular in Mexico as bread is to us, and you can do a lot with them.

For a cold lunch, you could arrange chopped avocado, chicken, black olives and tomatoes over a flour tortilla, add some sour cream and a squeeze of lemon or lime juice and roll it up. This would take a few minutes to prepare.

Tasty Tortilla Fillings

You can fill tortillas with anything you like. Typical Mexican food fillings would include tomatoes, onion, corn, chicken, beef, cheese, shrimp, chilies, bell pepper, sour cream and more. You can mix and match your favorite fillings.

If you would prefer a hot Mexican lunch recipe you can fill the tortillas, sprinkle grated cheese over the top and broil or bake them until the cheese melts. This also gives the tortillas a nice crunchy texture.

Salads and More

You might like to make a Mexican salad recipe for your lunch. Layered salads are popular in Mexico and you can layer guacamole, onion, corn, lettuce, tomatoes, olives and anything else you like for a healthy and flavorful snack.

Another option of course is to make a Mexican dinner the night before and simply reheat the leftovers the following day. Reheated food can sometimes taste better than the original dish because the flavors will have intensified in the refrigerator overnight.

Recipe for Mexican Pizza Wedges with Chicken

This is a delicious lunchtime idea. This “pizza” recipe uses corn tortillas as the crust and the toppings are typical Mexican ingredients. Feel free to alter the ingredients any way you like. This warming and satisfying snack makes a delicious lunch.

What you will need:

• 1 lb can refried beans
• 4 oz can diced green chilies
• 1 chicken breast
• 8 tablespoons sour cream
• 2 chopped tomatoes
• 2 tablespoons vegetable oil
• 2 chopped green onions
• 2 tablespoons mild salsa
• 1 envelope taco seasoning mix
• 1 tablespoon sliced green olives
• 3 tablespoons guacamole
• 10 oz shredded Mexican blend cheese
• 4 corn tortillas

How to make them:

Preheat the oven to 350 degrees F. Chop the chicken breast into small pieces and saute them in half the oil until cooked through, then stir in the taco seasoning mix and salsa. Fry the corn tortillas in the remaining oil in another skillet, one by one, for half a minute or until they are crisp.

Drain them on paper towels then arrange them on a baking sheet. Spread the beans over the corn tortillas, then the chicken, chilies, green onions, 8 oz of the cheese, olives and tomatoes. Bake for twenty minutes, and then cut the tortillas into wedges. Spread the sour cream and guacamole on top, sprinkle over the rest of the cheese and serve the pizza wedges warm.