↑ Return to Food Lists Index

Mexican Dishes



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.

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

View Alambre Recipe

Arroz con camarones
Arroz con Pollo – Chicken with Rice Arroz con pollo (Spanish for rice with chicken) is a traditional dish of Spain and Latin America, closely related to paella.

View Arroz con Pollo – Chicken with RiceRecipe

Arroz Rojo a la Mexicana - Mexican 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.This Mexican red rice dish is a wonderful on its own or as a side for beef fajitas.

View Arroz Rojo a la Mexicana – Mexican Red RiceRecipe

Barbacoa Beef Barbacoa 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.

View Barbacoa Beef Recipe

Birria
Bistec picado
Bolillos - Mexican Crusty Rolls Bolillos – Mexican Crusty Rolls A bolillo or pan francés (meaning “French bread”) is a type of savoury bread traditionally made in Mexico. It is a variation of the baguette, but shorter in length and is often baked in a stone oven.

View Bolillos – Mexican Crusty Rolls Recipe

Bunuelo Buñuelo A Buñuelo is a fried dough ball. It is a popular snack in Argentina, Bolivia, Colombia, Cuba, Mexico, Puerto Rico, Spain, Peru, Turkey, Greece, Morocco, and is a tradition at Christmas, Ramadan and among Sephardic Jews at Hanukkah. It will usually have a filling or a topping.

View Buñuelo Recipe

Burrito
Cabrito
Caesar Salad Caesar Salad Many variations of the salad exist; for example, by topping a Caesar salad with grilled chicken, steak, or seafood. Certain Mexican restaurants may improvise on items such as substituting tortilla strips for croutons or Cotija cheese for the Parmesan.

View Caesar Salad Recipe

Calabaza En Tacha - Mexican Candied Pumpkin Calabaza En Tacha- Mexican Candied Pumpkin In Mexico, candied pumpkins are often used on the family altars during Dia de los Muertos. An easy recipe and a great way for the kids to use up pumpkin.

View Calabaza En Tacha- Mexican Candied Pumpkin Recipe

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
Camote - Mexican Baked Sweet Potatoes 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.

View Camote – Mexican Baked Sweet Potatoes Recipe

Carne en su Jugo © Lonely Planet - Lindsay Lauckner Gundlock Carne en su Jugo – Meat in its Juices From a small street stall in the 1970’s, Karne Garibaldi has morphed into a giant on the local culinary scene, thanks to this highly coveted brothy beef dish and the family’s lightening-quick service.

View Carne en su Jugo Recipe

caldo de mariscos, seafood soup, similar to the Italian dish zuppa di pesce. Popularly known as an aphrodisiac
caldo tlalpeño, chicken and vegetable soup with chickpeas, carrot, green beans, chopped avocado, white cheese, and a chipotle chile pepper
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
Cemita Milanesa de Pollo Cemita Milanesa de Pollo – Mexican-style Chicken Rolls A bread roll covered with sesame seeds with filling ingredients usually restricted to sliced avocado, meat, white cheese, onions, the herb pápalo and a Mexican spicy red sauce (salsa roja).

View Cemita Milanesa de Pollo – Mexican-style Chicken Roll Recipe

Cemitas - Mexican Sesame Seed Buns  Cemitas – Mexican Sesame Seed Buns Also known as cemita poblana, it drives from the city (and region) of Puebla. The word refers to the sandwich as well as to the roll it is typically served on, a bread roll covered with sesame seeds. The bread is made with egg, and resembles brioche.

View Cemitas – Mexican Sesame Seed Buns Recipe

Chalupa Chalupas Mexicana In central Mexico and in states such as Hidalgo and Estado de Mexico, chalupas are small tortillas fried in oil or lard which are topped with mashed potatoes, sliced lettuce, pulled chicken and radish topped with green salsa, other varieties may have pulled beef. 

View Calabaza En Tacha- Mexican Candied Pumpkin Recipe

Chamoy Chamoy Chamoy is a condiment from Mexico that is typically served as a dip for fresh fruit. It is made with fruit or fruit jams (such as apricot, mango or plum), chillies and lime juice. Make it easily at home with apricot jam, lime juice and chilli powder.

View Calabaza En Tacha- Mexican Candied Pumpkin Recipe

Chapulines and escamoes
Charales, small fish, basically a type of smelt
Chicharrón and chicharrones
Chilaquiles
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.

View Chile Relleno – Stuffed Green Chillies Recipe

Chiltomate
Chilorio
Chilpachole de jaiba
Chimichangas (Tex-Mex mostly)
Choriqueso
Chorizo 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).

View Chorizo Recipe

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

View Cochinita pibil Recipe

Cocido
Codzito
Cola de res con frijoles
Corunda
Cóctel de camarón and other seafood cocktails
How to Fill and Shape Empanadas Empanadas Information on ethnic empanada variations and how to make a basic empanada dough.

View Recipe Category : Empanadas

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.

View xxxxxxxxx Recipe

Empanada Mexicana
Entomatadas
Enchilada (red or green)
Flautas
Fritadas de camaron
Gorditas
Glorias
Gringas
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.
Huaraches
Huachinango A La Veracruzana - Red Snapper Veracruz Style Huachinango a la Veracruzana 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.

View Huachinango a la Veracruzana Recipe

Huauzontle Huaunzontles 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.
Huevos divorciados
Huevos motuleños
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 »

Jicama is a crispy, sweet, edible root Jicama 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.
Jocoque 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.

See Glossary : Jocoque

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
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).
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 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) 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 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
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.
Tortillas
Tortas (sandwiches)
Torta Ahogada – 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 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)
Atepocate
Bolillos (salty bread)
Calabaza (squash)
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)
Lentil soup (lentil beans)
Nachos
Nopalitos
Pambazos
Papas (potatoes)
Pancakes
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.
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
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

Comments and Feedback

avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
  Subscribe  
Notify of
Latest posts
 
Gamja Jeon - Korean Potato Pancakes Casserole of Lamb Shanks in Red Wine 5-Spiced Pear Muffins Orange Ginger Beef and Broccoli Stir-Fry Ginger Beef and Broccoli Recipe A cross section of cassava Brown Stew Chicken Israeli Salad Cassoeula Receta Chupe de Mariscos
 
Top 10 Recipes
 
Chicken Parmigiana KFC Pepper Mayo Clamato Juice Outback Steakhouses Steak Seasoning How to Make Basic Fritter Batter The-Aussie-Egg-And-Bacon-Pizza
 
Food & Health
 
Green Is The New Black superfood Fish and Shellfish Poisoning Fish and Shellfish Poisoning Rockmelon Ripe Tomatoes