List of Mexican Food

Mexican Dishes – List of

The following is a list of dishes found in Mexico. Mexican cuisine is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, elements added after the Spanish conquest of the Aztec Empire in the 16th century. The basic staples remain native foods such as corn, beans and chilli peppers, but the Europeans introduced a large number of other foods, the most important of which were meat from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and lots of spices.[no_toc]

Name Image Description
Alambres Alambre - Mexican Kebabs Alambre actually means “wire” or “skewer”, although nowadays it’s rare to find an alambre that’s actually served on skewers.

Continue reading »

Arroz con camarones    
Arroz con pollo    
Barbacoa Barbacoa Beef A traditional Mexican way of eating barbacoa is having it served on warm corn tortillas with guacamole, fresh coriander, lime wedges, and salsa for added flavour

Continue reading »

Birria    
Bistec picado    
Burrito    
Cabrito    
caldo de pollo, chicken soup    
caldo de res, beef soup    
caldo de queso, cheese soup    
caldo de camaron shrimp soup, typically made from dried shrimp    
carne en su jugo, meat and beans in a meat broth    
caldo de mariscos, seafood soup, similar to the Italian dish zuppa di pesce. Popularly known as an aphrodisiac[dubious – discuss]    
caldo tlalpeño, chicken and vegetable soup with chickpeas, carrot, green beans, chopped avocado, white cheese, and a chipotle chile pepper    
Also see Menudo and Pozole    
Camarones al Mojo de Ajo    
Carne asada, grilled beef    
Carne guisada, stewed beef in spiced gravy    
Carne Tampiqueña, Tampico-style of carne asada that is usually accompanied by a small portion of enchiladas (or chilaquiles), refried beans, and a vegetable (often rajas; grilled slices of Poblano peppers).    
Carnitas    
Cecina    
Cemitas sandwiches    
Chalupa    
Chapulines and escamoes    
Charales, small fish, basically a type of smelt    
Chicharrón and chicharrones    
Chilaquiles    
Chile Relleno – Stuffed Green Chillies Chile Relleno - Stuffed Green Chillies Classic chillies rellenos are green chillies, blackened and outer skin removed, stuffed with either cheese or a pork sausage picadillo, dipped in batter, fried in oil, and served with a thin tomato sauce.

Continue reading »

Chiltomate    
Chilorio    
Chilpachole de jaiba    
Chimichangas (Tex-Mex mostly)    
Choriqueso    
Chorizo Export quality chorizo Chorizo can be a fresh sausage, in which case it must be cooked before eating. Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red colour from dried smoked red peppers (pimentón/pimentão or colorau).

Continue reading »

Churipo    
Coachala    
Cochinita Pibil Cochinita Pibil - Yucatan Pork Baked in Banana Leaves Cochinita pibil (also puerco pibil or cochinita con achiote) is a traditional Mexican slow-roasted pork dish from the Yucatán Península of Mayan origin.

Continue reading »

Cocido    
Codzito    
Cola de res con frijoles    
Corunda    
Cóctel de camarón and other seafood cocktails    
Huaunzontles Huauzontle A Mexican vegetable related to the common American weed goosefoot, that vaguely resembles broccoli although the stems are much thinner and support fewer of the leaves.

Continue reading »

Empanadas Empanada Information on ethnic empanada variations and how to make a basic empanada dough.

Continue reading »

Empanadas de Camote – Sweet Potato Turnovers Empanadas de Camote - Sweet Potato Turnovers These empanadas have a delicious sweet potato filling. The crust in this recipe is an old-fashioned vinegar and egg crust.

Continue reading »

Empanada Mexicana    
Entomatadas    
Enchilada (red or green)    
Flautas    
Fritadas de camaron    
Gorditas    
Glorias    
Gringas    
Huaraches    
Huevos divorciados    
Huevos motuleños    
Huevos Rancheros Huevos Rancheros Huevos Rancheros is a popular breakfast dish consisting of eggs served in the style of the traditional large mid-morning fare on rural Mexican farms. The basic dish consists of fried eggs served upon lightly fried corn tortillas topped with a tomato-chilli sauce.

Continue reading »

Huachinango a la Veracruzana Huachinango A La Veracruzana - Red Snapper Veracruz Style Huachinango a la Veracruzana or Red Snapper Veracruz Style is a dish of tender red snappssic chillies rellenos are green cuce. This recipe is for the sauce and it is really not as complicated as the ingredients list might seem.

Continue reading »

Lengua    
Longaniza    
Machaca    
Mancha manteles    
Memela    
Menudo    
Mixiotes    
Mole    
Molletes    
Molotes    
Moronga    
Mulitas    
Panucho    
Papadzules    
Parilladas    
Pastel Azteca    
Pasties, a speciality of Cornwall, adopted as comida tipica of Pachuca, Mexico    
Pejelagarto asado    
Picadillo    
Poc chuc    
Pollo asado    
Pollo Encacahuatado    
Pollo motuleños    
Pollo picado    
Pollo rostizado    
Pozole    
Pulpo (octopus)    
Quesadillas    
Rajas con crema    
Romeritos    
Salbutes    
Sincronizadas    
Sopes    
Sopa de Albondigas – Spicy Meatballs Soup Sopa de Albondigas Albóndigas are thought to have originated as a Berber or Arab dish imported to Spain during the period of Muslim rule. Spanish albóndigas can be served as an appetiser or main course, often in a tomato sauce, while Mexican albóndigas are commonly served in a soup with a light broth and vegetables.

Continue reading »

Sopa Azteca    
Sopa de pescado siete mares, a seven-fished bouillabaisse popular in the Gulf of California and Pacific areas    
Sopa de pollo (chicken soup)    
Sopa de Tortilla (tortilla soup) Sopa de Tortilla a la Mexicana This hearty chicken soup with a Mexican flavour is loaded with chicken, carrots, potatoes, tomatoes, and zucchini. To save time, use cooked rotisserie chicken from the market or your own leftover chicken.

Continue reading »

Sopa Fría de Aguacate – Chilled Avocado Soup Sopa Fría de Aguacate - Mexican Chilled Avocado Soup Brightened with chillies and lime juice, this silky avocado soup gets an added dose of richness from heavy cream.

Continue reading »

Sonoran hot dog (regional to Sonora)    
Sopa tarasca    
Tacos    
Taco al pastor    
Tamales    
Taquitos    
Tortillas    
Tortas (sandwiches)    
Torta Ahogada – Drowned Sandwich Torta Ahogada - Mexican Drowned Sandwich A torta ahogada is a typical dish from the Mexican state of Jalisco. It is called “drowned” because the sandwich is submerged totally or partially in a sauce made primarily of a dried chilli pepper called chile de árbol.

Continue reading »

Tortas de Huauzontles – Mexican Huauzontle Croquettes Tortas de Huauzontles - Mexican Huauzontle Croquettes Croquettes made with a green vegetable from Mexico called huauzontle combined with a stringy cheese and then fried. They are delicious and quite filling.

Continue reading »

Tostadas    
Tlacoyos    
Tlayudas    
Tripas    
Venado (venison), particularly in the Yucatan.    

Snacks (botanas) and side dishes

Name Image Description
Arroz amarillo (yellow rice)    
Arroz con lima (rice with lemon)    
Arroz Español (Spanish rice)    
Arroz verde (green rice)    
Arroz Rojo (Red Rice) Arroz Rojo a la Mexicana - Mexican Red Rice This Mexican red rice dish is a wonderful on its own or as a side for beef fajitas.

Continue reading »

Atepocate    
Bolillos (salty bread)    
Calabaza (squash)    
Camote – Mexican Baked Sweet Potato Camote - Mexican Baked Sweet Potatoes Sweet potatoes are native to the tropical areas of Mexico and parts of America. They were a large part of the Mayan diet and are now widely used in Mexican cuisine, especially in the state of Puebla. Try this delicious baked sweet potato dish as your next side dish.

Continue reading »

Caviar de Carpa    
Ceviche, a seafood dish commonly served in the Gulf of California areas    
Chapulines, toasted grasshoppers seasoned with salt and lime.    
Sopa, typically pasta flavoured with meat or tomato consomme    
Consomme (broth), either made from drippings of meat roasted for barbacoa, or dry bouillon cubes and powder. Usually known by its most common brand name, Knorr-Suiza.    
Cuitlacoche, a fungus that grows on corn plants, often served in soups    
Curtido    
Elote    
Ensalada de fruta (fruit salad)    
Fideos (noodles)    
Frijoles    
Frijoles pintos (pinto beans)    
Frijoles negros (black beans)    
Frijoles charros    
Frijoles refritos (refried beans)    
Guacamole Guacamole Guacamole, is an avocado-based sauce that originated with the Aztecs in Mexico. It has become part of Australian cuisine as a dip, condiment and salad ingredient. It is traditionally made by mashing ripe avocados with sea salt.

Continue reading »

Jicama Jicama is a crispy, sweet, edible root Jicama is a crispy, sweet, edible root that resembles a turnip in physical appearance, although the plants are not related. Jicama has been cultivated in South America for centuries, and the vegetable is quite popular in Mexican cuisine.

Continue reading »

Jocoque Strained Yoghurt Strained yoghurt is called jocoque in Mexico. It was popularised by local producers of Lebanese origin and is widely popular in the country. The name jocoque is Nahuatl, and is also used for an indigenous cultured milk product similar to labneh.

Continue reading »

Lentil soup (lentil beans)    
Nachos    
Nopalitos    
Pambazos    
Papas (potatoes)    
Pancakes    
Pico de Gallo – Salsa Fresca Pico de Gallo - Salsa Fresca In Mexican cuisine, pico de gallo (literally rooster’s beak), also called salsa fresca, is a fresh, uncooked salad made from chopped tomato, white onion, and chillies (generally jalapeños, serranos or habaneros).

Continue reading »

Queso de cuajo    
Queso flameado    
Salsa    
Salsa Verde – Roasted Green Tomato Salsa Roasted Green Tomato Salsa - Salsa Verde Mexicans eat it with almost everything: tacos, quesadillas (tortillas with cheese), tortillas, snacks, chips, etc. Some families even have to make a large batch just to have enough for the week.

Continue reading »

Sopapilla (not typical in Mexico, but common in New Mexico)    
Tortillas    
Totopo    
Yuca Cassava    

Drinks

Name Image Description
Agua De Horchata    
Aguas frescas    
Atole    
Bacanora    
Barrilitos    
Café de olla Coffee with cinnamon    
Champurrado    
Chia Fresca    
Chocolate Generally known better as a drink rather than a candy or sweet    
Colonche    
Jamaica (drink)    
Jarritos    
Lechuguilla (drink)    
Mexican beer and soft drinks are very popular and are major export products.    
Mezcal    
Michelada    
Ponche    
Pulque, a popular drink of the Aztecs    
Tejate    
Tejuino    
Tepache    
Tequila Tequila Tequila is a regional specific name for a distilled beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila, 65 km northwest of Guadalajara, and in the highlands (Los Altos) of the north western Mexican state of Jalisco.

Continue reading »

Tuba (drink)    

Desserts and sweets

Mexico’s candy and bakery sweets industry, centered in Michoacán and Mexico City, produces a wide array of products.

Name Image Description
Alegrías    
Arroz con leche, rice with milk and sugar    
Bionico, a type of fruit salad with cream    
Buñuelos Bunuelo A Buñuelo, alternatively called bimuelo, birmuelo, bermuelo, burmuelo, bonuelo, is a fried dough ball. It is a popular snack in Mexico and is a tradition at Christmas, Ramadan and among Sephardic Jews at Hanukkah. It will usually have a filling or a topping.

Continue reading »

Cajeta    
Capirotada    
Carlota de limón    
Champurrado    
Chongos zamoranos, a milk candy named for its place of origin, Zamora, Michoacán.    
Churros    
Coyotas    
Dulce de leche    
Empanadas    
Flan    
Glorias    
Ice cream. Pancho Villa was noted as a devotee of ice cream. The Mexican ice cream industry is centered in the state of Michoacán; most ice cream stands in Mexico are dubbed La Michoacana as a tribute to Michoacán’s acknowledged leadership in the production of this product.    
Jamoncillos    
Jarritos (spicy tamarindo candy in a tiny pot), as well as a brand of soda    
Leche Quemada    
Obleas    
Pan de Acambaro (Acambaro bread), named for its town of origin, Acambaro, Guanajuato. Very similar to Jewish Challah bread, which may have inspired its creation.    
Pan dulce, sweet pastries in many shapes and sizes that are very popular for breakfast. Nearly every Mexican town has a bakery (panaderia) where these can purchased.    
Pan de muerto, sugar covered pieces of bread traditionally eaten at the Día de muertos festivity.    
Paletas, popsicles (or ice lollies), the street popsicle vendor is a noted fixture of Mexico’s urban landscape.    
Pastel de queso, cheesecake    
Pastel de tres leches (Three Milk Cake)    
Pepitorias    
Platano    
Polvorón    
Rosca de reyes,    
Gorditas de azucar    
Tacuarines, Biscochos, or Coricos    

Leave a Reply

Your email address will not be published. Required fields are marked *