Tex-Mex Latkes

texmex latkes

These crispy, Tex-Mex potato latkes are jazzed up with chiles and salty cotija cheese. I love chiles with potatoes and this is one of the best ways to eat them both: fried 😉

A couple of pointers for the best latkes:

  1. Grate the potatoes by hand and grate 2/3-3/4 of them on the large holes and the rest on the small holes. The small-grated potato helps bind the latkes without adding flour or matzo meal
  2. Squeeze the liquid from the potatoes over a bowl. Save the liquid and let it settle out. You can pour off the brown potato-skin water and save the starch left in the bottom. Add that to the latke mix for additional binding power.
  3. You need more oil. You really need a lot of oil to fry latkes well. I know it seems kind of insane to use a cup of oil for 12 latkes but … it makes them the best.

Watch the Tex-Mex Latkes Video on YouTube!

Tex-Mex Latkes


Tex-Mex Latkes

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5 from 3 reviews

  • Author: Hilah Johnson
  • Yield: 12-16 1x


  • 2 pounds potatoes (starchy Russets are my preference)
  • 2 eggs
  • 3/4 cup finely chopped onion (1 small yellow onion)
  • 1/2 cup crumbled or grated cotija cheese
  • 12 jalapeño or serrano peppers, minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup oil for frying (grapeseed, canola, corn, light olive oil)
  • For serving:
  • Sour cream
  • Apple sauce
  • Jalapeño jelly
  • Fresh cilantro


  1. Grate most of the potatoes on the large holes of a grater. Grate about ¼ cup of potato on the fine side.
  2. Put all the potatoes on a clean towel and squeeze over a bowl to get the liquid out. Set the bowl aside to settle.
  3. Mix potatoes with the egg, onion, cheese, pepper, garlic, salt, pepper.
  4. Drain the brown water from the small bowl, keeping the white potato starch behind. Scrape the starch into the potato mix and stir.
  5. Heat 1/3 cup of oil in a skillet over medium-high heat until a strip of potato sizzles. You should have at least 1/8 inch of oil in the pan.
  6. Scoop the potato mixture by large spoonfuls onto the skillet (about ¼ c each) and spread out to make a 3″ patty.
  7. Fry for 2-3 minutes until very brown.
  8. Flip carefully and cook an additional 3 minutes.
  9. Add more oil to the skillet as necessary and fry the rest of the latkes.
  10. Serve with sour cream, applesauce, jelly and a little cilantro

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Tex-Mex Latkes Recipe Video


  1. Patricia Mauch on December 22, 2016 at 12:03 pm


    You mentioned Mincemeat Pie on this video featuring latkes. I grew up with Mincemeat Pie since I was a child in the 40’s. My Mother bought Borden None Such Classic Original Mincemeat in the box, I like the jar better. I add 1/2 cup raisins, 3 large pre-steamed green granny apples and 1 jigger Meyer’s Rum to the Mincemeat mixture. I add all this to two of my homemade pie crusts. One pie crust a 7 inch, and the other a 9 inch. This way I stretch the Mincemeat, which is pricey. It’s not quit as spicy, but still very good. Have never tried making Mincemeat, with a recipe from way back.
    I make the Mincemeat pies before the holiday and freeze them. Sometimes I cut one pie into slices and freeze for individual pieces.
    I really like your personality, your style of culinary delights, watching your little boy grew up, he is adorable. I like your doggies, too!
    I consider myself as a mature women, not an old lady so slow, I can not run away from my shadow. I bet you have plenty of mature women watching your show, please respect us! There are plenty of us who like to keep up with your modern style featuring all cultures. I must say, your an interesting, fun loving chief, I look forward to your weekly presentations on-line each Thursday.
    Thank You for being you!!!

    • Hilah on December 22, 2016 at 2:35 pm

      Hi Patricia!
      Thanks for the mincemeat tips. I found a jar at the store and did almost what you do. Mixed it with some raisins, chopped prunes and some candied orange peel that I made and it’s soaking all together now. 🙂 I’m excited to bake them!
      I’m so happy you enjoy the show and the recipes. Thanks for writing. Merry Christmas!
      <3 h

  2. Rabbi Jill Zimmerman on December 22, 2016 at 11:51 pm

    You made my day. I love that you made latkes. I will share with all my friends. Even though I teased you on twitter, I think you are FANTASTIC and funny and a really smart cook. You get the Rabbi Jill Stamp of Approval. Come on over and we’ll light the menorah 🙂

    • Hilah on December 25, 2016 at 5:45 pm

      Thank you, Rabbi Jill! Happy Hanukkah to you <3

  3. Diane on December 31, 2016 at 3:33 pm

    I now crave latkes! I used to make them using zucchinni & carrot as well as potato, and the mixture was good! Miss you!

    • Hilah on January 2, 2017 at 9:31 am

      I love that idea! XOXO

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