Papas Mexicana

Prep Time
Cook Time
Ready In

Recipe: #34181

January 26, 2020

"Different way to make them"

Original is 4 servings


  • Serving Size: 1 (320.3 g)
  • Calories 235.5
  • Total Fat - 7.2 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 0 mg
  • Sodium - 667.7 mg
  • Total Carbohydrate - 39.7 g
  • Dietary Fiber - 6.9 g
  • Sugars - 4.8 g
  • Protein - 4.7 g
  • Calcium - 32.6 mg
  • Iron - 1.5 mg
  • Vitamin C - 38.3 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Heat vegetable oil in a large-size frying pan over medium-high heat. (Please check the ingredients list below)

Step 2

Once the oil is hot, add the diced potatoes and brown for 10 minutes.

Step 3

Stir in the onion and cook for about 3 minutes.

Step 4

By that time the onion should be translucent.

Step 5

Add the Serrano and cook for 2 more minutes, stirring from time to time.

Step 6

Season to tsste

Step 7

Add the chopped tomato, and gently stir them in with the potatoes, onion, and peppers.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting potatoes, look for ones that are firm and free of blemishes.
  • When selecting the Serrano pepper, look for one that is bright green and firm, with no signs of softness.

  • Substitute the vegetable oil for olive oil. The benefit of this substitution is that olive oil is a healthier option and has a higher smoke point than vegetable oil, making it less likely to burn.
  • Substitute the Serrano pepper for jalapeño pepper. The benefit of this substitution is that jalapeño peppers are milder than Serrano peppers, making them a better choice for those who don't enjoy spicy food.

Spicy Papas Mexicana Heat vegetable oil in a large-size frying pan over medium-high heat. Once the oil is hot, add the diced potatoes, white onions, and chopped Serrano pepper and cook for 10 minutes. Add the chopped tomatoes, chili powder, and 1 teaspoon of cayenne pepper. Stir in the ingredients and season to taste. Cook for an additional 5 minutes, stirring from time to time.

: Mexican Rice

: Mexican Rice is a great side dish to accompany Papas Mexicana. It's a flavorful and aromatic dish made with long-grain white rice, garlic, onions, tomatoes, and cilantro. The combination of the Mexican flavors in the Papas Mexicana and the Mexican Rice will make a delicious and complete meal.

Taco Salad: Taco Salad is a great dish to serve with Mexican Rice. It's a delicious and easy-to-make salad that combines a variety of flavors and textures. It includes a mix of lettuce, tomatoes, cheese, beans, and your choice of ground beef, chicken, or pork. The crunchy tortilla chips and creamy dressing add a great flavor and texture to the salad. The combination of the Mexican Rice and Taco Salad is sure to be a hit with your family and friends.


Q: Is it possible to make Papas Mexicana without Serrano pepper?

A: Yes, it is possible to make Papas Mexicana without Serrano pepper. You can substitute it with jalapeno pepper or bell pepper for a milder flavor.

Q: What is the best way to serve Papas Mexicana?

A: Papas Mexicana is best served warm with a dollop of sour cream, shredded cheese, and a sprinkle of fresh cilantro. Enjoy with a side of warm tortillas or chips for an extra crunch.

2 Reviews


I used smoked chili powder on these taters and they were awesome!! Great recipe!


review by:
(2 May 2023)


Yummmm! These potatoes were so tasty and crispy. We loved them! I served them with sunny side up eggs cooked in the same skillet. Thank you!


review by:
(20 Nov 2021)

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Fun facts:

This dish is popular in Mexico and is often served with tacos, burritos, and other Mexican dishes. It is also a popular side dish in many Latin American countries.

The famous Mexican actor, Roberto Gomez Bolaños, also known as "Chespirito", featured a version of this dish in one of his classic comedies, "El Chavo del Ocho".