I love a good tamale! It's hard to resist these delicious dumplings tied up in a natural wrapping of corn husks or banana leaves.

There's something so satisfying about unwrapping this decadent edible gift. Feasting on these hearty loaves is even better.

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Once the leaves are removed, an aromatic shell of corn dough (masa) is revealed.

Inside there can be anything from pork, beef, and cheese to veggies and fruit. But herbs and spices are always present to bring out various flavors. Though I've eaten them for years, until recently, I'd never made them.

So, being the adventurous foodie I am, I decided to give it a go. I gathered the troops and informed them of our latest kitchen escapade.

They were intrigued and, as always, eager to be part of the assembly line that making tamales requires.

But there's always that one (in this case, my son) who asks, “What are we going to eat with them?”

Never one to disappoint where food is concerned, I researched and tried what sides go with tamales. I found many authentic sauces, traditional rice and beans, soup, salad, a unique Mexican spaghetti, and peppers galore! Keep scrolling to see the treasures I encountered.

Side Dishes

1. Refried Beans

I keep this recipe on speed dial whenever I need something delicious to serve over rice, as a spread, or mixed in a bowl. It's also a great addition to the center of a tamale.

They are thick, creamy, and full of flavor, all with basic ingredients. Once you try them, canned beans just won't compare.

Once the pinto beans have cooked (about an hour and forty-five minutes), it's a quick prep of about 5 minutes. Heat some oil in a pan and sauté some garlic and onions, then add the beans and mash.

That's all there is to the perfect side that doubles as a delicious dip.

Add some cayenne for an extra kick.

And a pro tip: Keep the leftover bean broth. It’s perfect for refreshing the beans' creamy texture when you reheat leftovers.

2. Pico De Gallo

When I think about what is traditionally served with tamales, my mind automatically goes to Pico de Gallo.

This recipe is light and refreshing and balances out the heartiness and spice of the tamales.

With its colorful ingredients of fresh tomatoes, onions, cilantro, lime, and garlic, it's easily confused with salsa.

Though similar, Pico has less liquid, so it can be added to dishes like tacos, tamales, and burritos without turning them to mush.

It takes only 10 minutes to chop and mix. .Just chop your veggies, squeeze in lime juice for a zesty kick, add a pinch of salt, and then let it sit out in the fridge.

If you can wait, it tastes even better the next day. The flavors meld together overnight, creating a more cohesive and robust taste.

It's great on the side or as a topping.

3. Authentic Mexican Rice

Arroz Rojo, as it's known in Mexico, gets its name from its bold and beautiful red color after soaking in the tomato juices.

This red rice is a classic dish in the country and is often served with meats, tacos, enchiladas, and tamales.

The key to the recipe is to use extra long-grain rice (fluffier) and to toast the rice in oil.

Sauté the rice until it’s got that brown color, add garlic and onion. Then pour some chicken broth, tomato purée, veggies, cilantro, and jalapeño.

It will need to simmer until the liquid has been absorbed. Once it's done, I promise everyone will ask you to do it again and again.

Now, if you're like me and love a bit of personal touch, add some chopped cilantro and a slice of jalapeno for that subtle flavor kick—no, it won’t make your rice spicy, so you and your kids can enjoy it without a fuss.

4. Mexican Street Corn

I'm glad I don't need to, but if I had to recommend just one side, it would be this absolutely amazing street corn, also known as elote.

I love grilled corn, so I may be biased, but the combination of a little roasted char with a smothering of mayonnaise, chili powder, crumbled cojita cheese, a squirt of lime, and tajin, this delicacy takes only 15 minutes from start to finish.

You can cook the corn however you like, but boiling or grilling works best. Grill it wrapped in its husk for an added smoky flavor, or boil it for a softer bite. Either way, it's delicious.

After cooking, slather that corn with a buttery mix of homemade or store-bought mayonnaise and Mexican crema or sour cream.

Next, cuddle it up in cotija cheese. This cheese is the real deal for authentic elote.

Finally, sprinkle on some chili powder - regular, Tajin, pequin, or cayenne pepper - whatever tingles your tastebuds!

Insert some sticks at the ends for a less messy experience, and you'll feel like you've been transported to the streets of Mexico, where vendors sell this treat.

It's a definite conversation starter for any get-together!

5. Frijoles Puercos

If you haven't guessed already, it's pork and beans. And I guarantee that it will be the best recipe for this down-home comfort food you'll find.

It's not the first thing that comes to mind when I think about what goes with tamales, but the rich flavors complement each other, especially if you're using pork for the filling.

It's a mix of chorizo, refried beans, and cheese.

It takes just 5 minutes to prepare. Then, cook the sausage over medium heat, pour in the bean mix, and blend in the cheese.

Blend the beans well for a smooth texture, and don't drain the canned beans, you need that bean broth. I've made this several times and adding cooked bacon or pickled jalapeños turns the flavor up a notch.

Here's a personal tip: melt extra cheese on top. It just adds another layer of oozy goodness.

In about 15 minutes, a healthy side waits to join the tamales.

6. Frijoles Charros

This fabulous bean soup is loaded with a trifecta of delicious meats (chorizo, bacon, and hotdogs), so it's hearty enough to be a meal in itself.

It is a staple in Mexican cuisine and is perfect for anyone with a love for beans and a bit of spice.

Its smoky and salty flavor makes a great first course for dinner featuring tamales.

The liquid from the beans is used for the broth to keep the soup rich and thick.

This is the perfect homemade soup for any cook on a time crunch. It's only 15 minutes of prep and about 35 minutes to simmer.

I remember my mom making this for family gatherings, and it never lasted long.

7. Ensalada De Conditos

This versatile elbow macaroni salad is packed with veggies like carrots, onions, bell peppers, and corn.

Tuna or ham can be added for extra flavor and protein, but I prefer to keep mine vegetarian.

The recipe takes only 20 minutes, so it's a nice side to refresh leftover tamales on a busy week night.

The ingredients are mixed with mayonnaise, Dijon mustard, and paprika for a tasty combo of creamy, smoky spiciness.

You'll love this recipe because it's simple. Just mix cooked pasta with veggies like peas, carrots, bell peppers, and sweet corn.Feel free to toss in what you like best.

For a twist, add tuna instead of ham to the salad for a nice change of flavor.

If you prefer to keep it plant-based, swap the mayo for a vegan dressing. You can even leave out the ham altogether.

And here's a tip: use frozen veggies. They save time and often have more nutrients than canned ones. Just thaw them before adding to your salad.

When it's all done, serve it at room temperature, or keep it in the fridge if you're not eating right away. It's best eaten within a few hours, but it's still good the next day.

8. Rajas con Crema

This side is the perfect combination of sweet and spicy.

Popping poblano peppers are smothered in a herb-infused cream sauce to create a unique alternative to salsa and guacamole. They're mild but full of taste.

If you like a bit more heat, substitute with jalapeños.

Just roast the poblanos, let them steam a bit, then peel and slice. Cook onions and garlic in a saucepan, add the peppers, corn, and seasonings, then the cream cheese and Mexican crema.

Once the peppers are done, pour the creamy mixture into the pan and mix until the cheese is melted.

Feel free to substitute mozzarella. This unique side is mild enough for everyone at the table.

And, if you're short on time, this dish comes together quickly—within 30 minutes. Just remember to serve it warm to enjoy the melted cheese at its best.

9. Champinones a la Mexicana

I'm a firm believer in mushrooms as a flavor enhancer for any dish.But I also love them as the main ingredient.

This dish is both simple and quick to prepare, perfect for when you need to put together a flavorful side in a hurry. You can have this vibrant Mexican side dish ready in under 15 minutes

Begin by heating some oil in a large skillet. Then toss in diced onions and finely chopped jalapeño. After a couple of minutes, scatter in your diced tomatoes.

In just a few minutes more, add in sliced mushrooms, minced garlic, a touch of salt, and pepper.

Cook until the mushrooms turn soft and golden, which should take about 5 minutes.

This recipe is versatile too! Use any mushrooms you have on hand, button, cremini, or portobello work great.

It's easy to do in one pan and is naturally vegan and gluten-free.

Champinones can be served alongside tamales or added as part of the filling.

10. Ensalada De Nopales

I’ll be honest: I was unaware that cactus leaves were so delicious.

Not only that, this particular recipe using the brightly colored, fleshy pads of the Nopales cactus are hydrating and nutritious. The leaves have a similar taste to green beans.

It takes about 20 minutes to boil the leaves and just 10 minutes to toss together some tomatoes, onion, feta cheese, and cilantro that will test upon the cactus leaves once they've cooled.

This salad gives a colorful and exotic lift to neutral-colored tamales.

11. Queso Fundido

Translated, queso fundido means “melted cheese”. If that's not enough to hook you, this recipe bakes crumbled chunks of chorizo sausage into the mix with green chilies, garlic, and cilantro to make a delightfully gooey and stringy topping, filling, or dip that's similar to pizza.

The baked casserole-like dip takes 30 minutes from start to finish and is a great way to get kids to try chorizo for the first time.

Preheat your oven to 350 F. Then, in an oven-safe skillet, cook the chorizo and let the fat drain off. Toss in chopped onion and cook until it's softened.

Add garlic and roasted chiles for more taste. Spread the mix in the pan, sprinkle your cheese on top, and bake it just until the cheese is melted.

When your Queso Fundido is ready, sprinkle on some chopped cilantro for a fresh touch. Serve it with Tamales.

Now, this dish is best when it's hot and bubbly right out of the oven. But if there's some left over, you can store it in an airtight container in the fridge for a couple of days and reheat it gently if needed.

12. Espagueti Verde

When I first laid eyes on this recipe for Mexican spaghetti, I knew I had to try it.

I was not disappointed. The silky smooth sauce is an array of flavors that combine to smother the spaghetti in what I promise is a festival for your tastebuds.

The main ingredients are poblano and jalapeño peppers, which give the sauce a vibrant green color.

After roasting the peppers, combine them with heavy cream, milk, cream cheese, chicken broth, and garlic.

Place them in a blender or food processor until creamy. Mix it with pasta and garnish with cilantro for a show stopping side that will take any meal to the next level.

One thing I love about this dish is the versatility. If I have guests who prefer less heat, I'll make a mild batch without the jalapeño. Kids tend to dig it that way too.

Top it off with some crumbled queso fresco and a sprinkle of cilantro, and you've got a side that's not only tasty but also adds a beautiful pop of color to your plate.

It typically takes under 30 minutes to prepare, which is a huge plus on busy days.

13. Refried Black Beans

If you've got 10 minutes, a potato masher, and pantry staples, this is the side for you.These tasty black beans are so creamy they can easily be mixed with tamale fillings.

They're also great for a healthy snack, parties, and meal prepping. There's no need to soak and boil dried beans for hours with this one.

Grab a can of black beans (or cook them from scratch if you prefer) and add it to a heated skillet with oil, garlic, chili powder, and cumin. Mash everything together and let them cook for a few minutes.

You can keep the beans chunky or make them silky smooth by adjusting the amount of bean juice (aquafaba) you mix back in.

I like to toss some cilantro on top for color.

And here's a tip: if you add too much liquid and your beans get too runny, just cook them down a bit longer

Besides being a fantastic side to your tamales, these refried black beans can double up as a hearty dip with chips, a spread for tostadas, or even as a filling for burritos.

Plus, they're vegetarian, vegan, and gluten-free, which means they're a crowd-pleaser no matter the dietary preferences.

14. Mexican Caesar Salad

This salad It's a fantastic side dish for tamales that balances out the meal with a fresh and flavorful twist. It's light yet satisfying, creating a perfect balance with the richness of tamales.

You'll find that making this salad is not only quick, but it's also a delightful twist on the traditional Caesar.

Start by roasting a jalapeño for a touch of heat or skip it if you prefer something milder.

Toast pepitas until they pop, and then blend them together with olive oil, garlic, cotija cheese, and other dressing ingredients.

Your creamy, tangy dressing with the perfect amount of kick is ready.

Once you've made the dressing, toss it with the greens and add a sprinkle of extra cotija cheese and pepitas for a delightful crunch.

And if you love a bit of protein with your meal, grilled chicken with adobo seasoning is a wonderful addition to the salad and pairs well with the tamales.

Making this salad won't take more than 30 minutes, and it's a beautiful side dish that adds both color and a burst of flavor to your plate.

So next time your tamales are steaming, whip up this Mexican Caesar Salad and enjoy how the cool, tangy notes balance the warm, comforting taste of tamales.

15. Mexican Sopita

This tomato-based soup is a favorite in Mexico. It's a noodle-lover's dream and takes only about 25 minutes to prepare, which makes it perfect for a busy night.

The ingredients differ from region to region, much like wedding soup in Italy.

The one thing everyone agrees on is that the pasta shells must be browned in olive oil before cooking them. It adds a nutty flavor to the soup that's second to none.

Use small shell pasta. The shape makes a difference in how the soup feels when you're eating it.

Begin by browning the pasta in olive oil, which may seem odd at first. But it's this step that gives the pasta a rich, nutty flavor that elevates the whole dish. I like to sauté the onions alongside the noodles for even more flavor.

Once the pasta is golden and the onions are soft, add in chicken broth and tomato sauce and let it simmer.

The shells soak up all that goodness, leaving you a slightly thickened, tomatoey broth that's just hearty enough without being overwhelming.

Feel free to get creative with the garnishes, too. A squeeze of fresh lime, a sprinkle of parmesan cheese, or even a dollop of sour cream can add that extra zhuzh.

When I first tried this soup, it was a 'throw whatever you've got in the pantry' kind of day, but it turned out so tasty that now it's on my regular rotation.

It's not only a fabulous soup for accompanying tamales, but it's great for chilly days and a great alternative to chicken soup when you're under the weather.

Remember, the pasta will absorb more of the broth as it sits, so if you have leftovers (lucky you!), just add a splash more chicken broth when reheating.

16. Arroz Verde

Rice is always a great choice to serve with any Mexican dish. I feel the starchy goodness helps bring out the variety of flavors as well as cuts the spiciness.

As much as I love it, honestly, it's not always exciting. But this arrow Verde (green rice) has added pizzazz to my meals on more than one occasion.

It has a beautiful green color and earthy flavor that both come from the puréed combo of spinach and cilantro.

The key is to toast the rice before adding chicken broth for boiling. This will add that nutty, almost smoky flavor that makes rice irresistible.

I sauté some onions and garlic with a few jalapeños and squeezes of lime.

If you're okay with a hint of heat, there's a bit of minced jalapeño in there that mingles with the rice as it cooks. The heat mellows out, so it's not too spicy, but if you're not a fan of spice, feel free to skip it or swap for a milder pepper.

When everything is done, it all gets mixed together to form a side so yummy it can easily stand on its own.

17. Shaved Fennel Salad

When I need a salad that's sure to dazzle guests, this fast and fabulous fennel recipe never disappoints. The light and earthy sweet flavors are a nice contrast to the robust heartiness of a tamale.

It takes only 10 minutes to thinly slice some zucchini and fennel, chop up fresh dill, and mix it with tangy arugula, lemon juice, olive oil, feta cheese, and pine nuts.

When I made this salad, I used a mandoline to get the fennel and zucchini extra thin, which I find helps them to soak up the dressing better. If you've only got a knife, just try to slice as thinly as you can.

You can let the vegetables marinate while you finish up your tamales, then toss everything together right before serving.

So next time those tamales are steaming, whip up this fennel salad and enjoy a meal that's as delicious as it is balanced.

18. Quick Pickled Red Onions

When you've got tamales steaming hot and ready to enjoy, you probably want to round out the meal with some complementary sides.

One standout option is quick pickled red onions. They're that tangy and slightly sweet addition that can cut through the richness of the tamales like a refreshing breeze.

Pickled red onions are ridiculously easy to make. All you need is a red onion, some hot water, apple cider vinegar, a sweetener like honey or maple syrup, and a touch of salt.

Slice the onion thin, whip up a simple brine, and let it all meld together in the fridge. In just about an hour, you've got a crunchy, flavorful condiment that's ready to go.

Personally, I let them chill overnight to allow the flavor to intensify.

If you want to spice things up, feel free to throw in some garlic, herbs, or even a dash of heat with some red pepper flakes. My personal favorite is adding a little garlic; it just gives that extra depth of flavor that's hard to beat.

19. Octopus Ceviche

Quick, easy, healthy, and delicious are the perfect words to describe this refreshing octopus salad. This simple salad brings a delicate balance of citrus and seafood, perfect for a light addition to your table.

To create this octopus ceviche salad, you'll need cooked octopus meat, finely sliced red onions, lime juice, chopped cilantro, and, if you enjoy a bit of heat, some diced hot peppers.

Start by cutting the octopus into small, bite-sized pieces.

Pro tip: if you want it extra tender, pop it in the freezer a few hours prior to cutting and marinating.

Then, let the sliced onions soak in salted water; this little step helps mellow their sharpness.

Combine your octopus with lime juice, some of the onions, hot peppers, and salt, letting the flavors meld together for a couple of hours.

Once ready, mix in the pickled onions, a dash of sunflower oil, and the fresh cilantro.

Be warned, though; the ingredients must marinate for about 2 hours before serving.

I love serving it before tamales for its palate-cleansing properties.

Sauces

1. Authentic Charred Blender Salsa

My family adores this fresh salsa so much that I've often eaten it alone, which is fine by me because it's super healthy, and it only takes me 15 minutes to whip up. It's a tasty complement to the rich flavors of tamales.

It's always a hit at barbecues and goes great with eggs, rice, chicken, and is the perfect refreshing topping for tamales.

I grab 6–7 tomatoes and 5-6 Serrano peppers (3-4 if I've got amateur pepper eaters) and char them on the grill or stovetop.

Core and stem both, then toss them in a blender with some garlic, lime, and cilantro, and I've got the perfect salsa for any situation.

2. Guacamole

I could eat this iconic dip every day, and this recipe makes it easy to do.

It takes only 10 minutes to complete this heart-healthy, vegan treat.

Simply mash up a few avocados (leave some chunks for texture), then add chopped red onion, grape tomatoes, cilantro, jalapeño, and salt and pepper.

I love folding some in with my tamales. It gives them a fantastic nutty layer of flavor.

And here's a quick tip for storing, in case you make too much: press plastic wrap directly onto the surface of the guacamole before tucking it into the fridge to keep that vibrant green color.

3. Salsa Macha

My family is hard to satisfy when it comes to salsas and dips. It's like living with multiple versions of Goldilocks.

They're either too hot, too mild, too tart, and so on. But I got them all to stop complaining with this one. It's spicy and definitely has zip, but it's not hot.

There's a unique flavor from the peanuts, sesame seeds, and oregano that will keep everyone happy.

The combination of Chile, Ancho, and Guajillo peppers will make their presence known, but they won't have anyone running for the milk.

I love the deep red hue of the salsa and the crispy bits of pepper that give it texture and depth. It takes about 25 minutes to make, but most of that is sautéing and blending.

It's a versatile sauce that can be used as a dip or a drizzle for practically anything. The best part is it lasts up to a month if stored in a sealed container in the fridge.

4. Chile De Arbol Salsa

I like to keep everyone happy and offer up variety, so for the heat lovers out there, this is the salsa for you! It takes less than 20 minutes to whip up this hot and spicy salsa with the main ingredient being Chile Arbol peppers.

These little firecrackers are not quite as hot as a cayenne, but are up to 7 times hotter than a jalapeño.

This salsa is deceptively simple to make. You need only five ingredients: chiles de arbol, large plum tomatoes, fresh garlic, water, and kosher salt. After a quick boil and a soak, you blend it all until smooth.

The resulting salsa is robustly spicy, enhancing the flavors of Mexican dishes like tacos, tostadas, and gorditas. And, of course, tamales!

If, like my brother, you have an extreme love for spicy foods, you might want to forgo the tomatoes. He never adds them, but I enjoy the slightly subdued heat and added depth of flavor.

5. Mole Sauce

Delicious taste aside, it's the appearance of this traditional Mexican sauce that drew me in. The combination of tomato paste, chili paste, cinnamon, cocoa powder, and cumin gives this versatile drizzle the look of red velvet cake batter.It's naturally vegan and takes only 20 minutes to make.

I like this mole sauce recipe because it is special. It maintains the rich, layered, nutty, and slightly sweet flavors authentic to Mexican cuisine but requires fewer ingredients and shorter cooking time. It's a game-changer for anyone who enjoys Mexican food but doesn't have the time for labor-intensive sauces.

The recipe uses cooking oil, onion, garlic, jalapeño, chili powder, cinnamon, cumin, oregano, flour, vegetable stock, almond butter, tomato paste, unsweetened cocoa powder, and sea salt.

Don't worry about the cocoa powder, it's there not to sweeten the sauce but to give it that unique depth of flavor. If you want it sweet, you can always add a drizzle of maple syrup or honey.

You can drizzle it over tacos, use it as a finishing sauce for your proteins, stir it into your rice or beans, or even mix it into dips for extra seasoning! Also, it's good to make in advance. You can store it in a sealed container and refrigerate for up to 3 days or freeze for up to 3 months.

Drinks

1. Ponche Navideno

I love this fruit punch for several reasons. The first is that it's served hot, so it can easily replace tea.

It's full of fresh and dried fruit like prunes, hibiscus, apples, pears, oranges, and tejoles (small crabapple-like fruit).

It's sweetened with cinnamon and piloncillo (a caramel-like cone made from unrefined sugar).

You can add whatever fruits you have available and it will still taste great. Some cooks in Mexico also like to add unique spices like anise star and chamomile, in addition to the cinnamon. This adds an extra layer of flavor to the punch.

The preparation is really easy and quick. Just place the water in a large stockpot, add the Piloncillo and cinnamon, and cook for about 15 minutes.

Then add in the chopped fruits and other ingredients and let it simmer for about an hour. When it's ready, serve it hot in mugs. Add some rum if you like.

2. Mexican Atole

This thick and creamy drink is my favorite when the wind starts whipping and brings the unmistakable chill of the season to come.

Made with corn flour (masa harina), milk, cinnamon, and vanilla, this family-friendly drink also uses piloncillo (remember that sugar cone).

When simmered together for about 30 minutes, the result is a comforting hot drink with the consistency of a silky farina.

Making atole is a breeze, just heat milk, piloncillo, and cinnamon stick over low-medium heat in a saucepan until the piloncillo melts. Then add a mixture of masa harina and water, some vanilla extract and salt and let it simmer. You can't beat a drink that's ready in about 35 minutes!

It's often enjoyed in Mexico on special occasions like Christmas and New Year's, but I love it all winter long.

It's perfect for dipping after dining on some spicy tamales. The key to this tasty treat is to keep the heat low and continuously whisk.

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