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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.

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.

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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.
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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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).
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
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.

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Chilpachole de jaiba
Chimichangas (Tex-Mex mostly)
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).
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.
Cola de res con frijoles
Cóctel de camarón and other seafood cocktails
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.
How to Fill and Shape Empanadas Empanadas Information on ethnic empanada variations and how to make a basic empanada dough.
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.
Empanada Mexicana
Enchilada (red or green)
Fritadas de camaron
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.
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.

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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.

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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.
Mancha manteles
Pastel Azteca
Pasties, a speciality of Cornwall, adopted as comida tipica of Pachuca, Mexico
Pejelagarto asado
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
Pulpo (octopus)
Rajas con crema
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.

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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.

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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.

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Sonoran hot dog (regional to Sonora)
Sopa tarasca
Taco al pastor
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.
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.

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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.

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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)
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
Ensalada de fruta (fruit salad)
Fideos (noodles)
Frijoles pintos (pinto beans)
Frijoles negros (black beans)
Frijoles charros
Frijoles refritos (refried beans)
Lentil soup (lentil beans)
Papas (potatoes)
Queso de cuajo
Queso flameado
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.

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


Name Image Description
Agua De Horchata
Aguas frescas
Café de olla Coffee with cinnamon
Chia Fresca
Chocolate Generally known better as a drink rather than a candy or sweet
Jamaica (drink)
Lechuguilla (drink)
Mexican beer and soft drinks are very popular and are major export products.
Pulque, a popular drink of the Aztecs
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
Arroz con leche, rice with milk and sugar
Bionico, a type of fruit salad with cream
Carlota de limón
Chongos zamoranos, a milk candy named for its place of origin, Zamora, Michoacán.
Dulce de leche
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.
Jarritos (spicy tamarindo candy in a tiny pot), as well as a brand of soda
Leche Quemada
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)
Rosca de reyes,
Gorditas de azucar
Tacuarines, Biscochos, or Coricos

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