How Mexican food got its names
Mexican menu Spanish is three languages deep. The oldest layer is Nahuatl: when the Spanish arrived they had no words for the things they were eating, so they took the Nahuatl ones and reshaped them. Tamalli became tamal, mōlli (sauce) became mole, āhuacamōlli (avocado sauce) became guacamole, ēlōtl became elote, ātōlli became atole, chīlli became chile. English then took them a second time from Spanish, which is why chocolate, tomato, avocado, chili and coyote are all Nahuatl words that travelled through two languages to get here.
The second layer is plain descriptive Spanish, and it is the funniest one. Mexican cooks name food for what it looks like. A gordita is a fat little one, a huarache is a sandal, a concha is a shell, a oreja is an ear, a borrachito is a little drunk one, pico de gallo is a rooster's beak. Almost no Mexican food is named after a person.
The third layer is regional and Maya. Cochinita pibil is Spanish plus Yucatec Maya: little pig cooked in a píib, the earth oven. Panucho, salbute, papadzules and xnipec are Maya words that never left the peninsula. Oaxaca gives tlayuda and tejate, Jalisco gives birria and tejuino, Michoacán gives charanda and corundas.
Words that turn up inside other dish names get their own entries here too, so nixtamal, masa, comal and the chiles (ancho, guajillo, pasilla, chipotle) are all explained. Learn twenty of these and most menus decode themselves.
Browse by kind
- Antojitos41 names · Burrito, Chalupa, Chilaquiles
- Main dishes38 names · Adobo, Aguachile, Alambre
- Soups and stews18 names · Birria, Caldo de res, Caldo tlalpeño
- Salsas and sauces10 names · Chamoy, Escabeche, Guacamole
- Breads and pan dulce23 names · Banderilla, Birote, Bísquet
- Sweets and candy23 names · Alegría, Ate, Borrachito
- Drinks28 names · Atole, Bacanora, Café de olla
- Ingredients and words36 names · Achiote, Aguacate, Ancho
Mexican Street Food Names
Antojito means "little craving". These are the masa-based street foods named for their shape more often than their filling: a sope is a small mound, a huarache is a sandal, a gordita is a fat little one, a tlacoyo is an oval patty.
Mexican Dish Names
The plated dishes, most named for a cooking method or a place. Cochinita pibil is pork cooked in a píib, the Maya earth oven. Barbacoa gave English the word barbecue. Chiles en nogada is named for the walnut sauce that covers it.
- Frijoles charrosMain dish
cowboy beans
free-HOH-les CHAH-rosSpanishSpanish frijoles+charrosnorthern Mexico - Frijoles refritosMain dish
well-fried beans
free-HOH-les reh-FREE-tosSpanishSpanish frijoles+refritosnationwide - Huevos motuleñosMain dish
eggs Motul style
WEH-bos moh-too-LEH-nyosSpanishSpanish huevos+motuleñosYucatán - Huevos rancherosMain dish
ranch-style eggs
WEH-bos ran-CHEH-rosSpanishSpanish huevos+rancherosnationwide - Pescado a la veracruzanaMain dish
Veracruz-style fish
pes-KAH-doh ah lah beh-rah-kroo-SAH-nahSpanishVeracruz - Rajas con cremaMain dish
chile strips with cream
RAH-has kon KREH-mahSpanishSpanish rajas+con cremacentral Mexico
Mexican Soup Names
Pozole, menudo, birria, caldo. Mexican soup names are blunt and descriptive: menudo means "the small things", the offal that goes in it, and pozole comes from a Nahuatl word for foam, describing how the hominy blooms open as it cooks.
- Caldo tlalpeñoSoup or stew
Tlalpan-style broth
KAL-doh tlal-PEH-nyohSpanishSpanish caldo+tlalpeñoMexico City - Sopa de tortillaSoup or stew
tortilla soup
SOH-pah deh tor-TEE-yahSpanishSpanish sopa+de tortillacentral Mexico
Mexican Salsa and Sauce Names
Salsa simply means sauce. The interesting names are the older ones: mole from Nahuatl mōlli, guacamole from āhuacamōlli, and pico de gallo, "rooster's beak", whose name nobody can fully explain.
Mexican Bread Names
Mexican pan dulce is named by shape, and the names are pure visual poetry: concha (shell), oreja (ear), cuernito (little horn), ojo de buey (ox eye), corbata (necktie), puerquito (little pig), bigote (moustache).
- Empanada de calabazaBread
pumpkin turnover
em-pah-NAH-dah deh kah-lah-BAH-sahSpanishSpanish empanada+de+calabazanationwide
Mexican Candy and Dessert Names
From colonial convent sweets like ate and jamoncillo to the chili-and-tamarind candies of the modern corner shop. Alegría means "joy", borrachito means "little drunk one", and muégano's name is a mystery even to Mexicans.
- Calabaza en tachaSweet
squash in the sugar vat
kah-lah-BAH-sah en TAH-chahSpanishSpanish calabaza+en+tachacentral Mexico - Chongos zamoranosSweet
Zamora hair buns
CHON-gos sah-moh-RAH-nosSpanishSpanish chongo+zamoranoMichoacán three-milks cake
pahs-TEL deh tres LEH-chesSpanishSpanish pastel+de+tres+lechesnationwide
Mexican Drink Names
Agua fresca, horchata, atole, tepache, pulque, mezcal. Most Mexican drink names are the name of the plant or grain they are made from, and the agave spirits are named for the towns and regions that make them.
Mexican Food Words and Ingredients
The words that appear inside dish names: the chiles (ancho, guajillo, pasilla, chipotle), the corn words (nixtamal, masa, tortilla, elote), and the tools (comal, molcajete, metate). Learn these and most menu items decode themselves.
Every Mexican food name, A to Z
| Name | Means | Built from | Language | Say it | Region |
|---|---|---|---|---|---|
| Achiote | annatto | āchiyōtl (annatto, the dye tree) | Nahuatl | ah-CHYOH-teh | Yucatán |
| Adobo | marinade | Spanish adobar (to dress, to marinate) | Spanish | ah-DOH-boh | nationwide |
| Aguacate | avocado | āhuacatl (avocado) | Nahuatl | ah-gwah-KAH-teh | Michoacán |
| Aguachile | chile water | Spanish agua+chile | Spanish | ah-gwah-CHEE-leh | Sinaloa |
| Alambre | wire, skewer | Spanish alambre (wire) | Spanish | ah-LAM-breh | Mexico City |
| Albóndigas | meatballs | Arabic al-bunduqa (the hazelnut, a small round thing) | Arabic (via Spanish) | al-BON-dee-gas | nationwide |
| Alegría | joy | Spanish alegría (joy, gladness) | Spanish | ah-leh-GREE-ah | Mexico City |
| Ancho | wide one | Spanish ancho (wide, broad) | Spanish | AHN-choh | Puebla |
| Arrachera | skirt steak | Mexican Spanish arrachera (the diaphragm cut of beef) | Spanish | ah-rah-CHEH-rah | northern Mexico |
| Arroz a la mexicana | Mexican-style rice | Spanish arroz (rice, from Arabic ar-ruzz) + a la mexicana (Mexican style) | Spanish | ah-ROS ah lah meh-hee-KAH-nah | nationwide |
| Asado de boda | wedding roast | Spanish asado+de boda | Spanish | ah-SAH-doh deh BOH-dah | Zacatecas |
| Ate | fruit paste | Spanish -ate (suffix meaning 'paste made of'), as in membrillate, guayabate | Spanish | AH-teh | Michoacán |
| Atole | maize gruel | ātōlli (atole), containing ātl (water) | Nahuatl | ah-TOH-leh | nationwide |
| Bacanora | reed-covered slope | baca+noraco | Ópata | bah-kah-NOH-rah | Sonora |
| Banderilla | little flag | Spanish bandera+-illa | Spanish | bahn-deh-REE-yah | nationwide |
| Barbacoa | meat cooked in a pit | Taíno barbacoa (framework of sticks over a fire) | Taino | bar-bah-KOH-ah | central Mexico |
| Birote | Pirotte's bread | Spanish birote (probably from the surname Pirotte) | Spanish | bee-ROH-teh | Jalisco |
| Birria | worthless thing, a mess | Spanish birria (junk, something of no value) | Spanish | BEE-ryah | Jalisco |
| Bísquet | biscuit | English biscuit (from Old French bescuit, 'twice-cooked') | Spanish | BEES-ket | nationwide |
| Bolillo | little ball | Spanish bola+-illo | Spanish | boh-LEE-yoh | nationwide |
| Borrachito | little drunk one | Spanish borracho+-ito | Spanish | boh-rrah-CHEE-toh | nationwide |
| Buñuelo | fritter | Spanish buñuelo (fritter), of uncertain origin, possibly from a Gaulish root bunia (lump, swelling) | Spanish | boo-NYWEH-loh | nationwide |
| Burrito | little donkey | Spanish burro+-ito | Spanish | boo-REE-toh | northern Mexico |
| Cabrito | kid goat | Spanish cabra+-ito | Spanish | kah-BREE-toh | northern Mexico |
| Café de olla | clay-pot coffee | Spanish café+de+olla | Spanish | kah-FEH deh OH-yah | nationwide |
| Cajeta | little box | Spanish caja+-eta | Spanish | kah-HEH-tah | Guanajuato |
| Calabacitas | little squashes | Spanish calabaza+-itas | Spanish | kah-lah-bah-SEE-tas | nationwide |
| Calabaza en tacha | squash in the sugar vat | Spanish calabaza+en+tacha | Spanish | kah-lah-BAH-sah en TAH-chah | central Mexico |
| Caldo de res | beef broth | Spanish caldo+de res | Spanish | KAL-doh deh RES | northern Mexico |
| Caldo tlalpeño | Tlalpan-style broth | Spanish caldo+tlalpeño | Spanish | KAL-doh tlal-PEH-nyoh | Mexico City |
| Camote | sweet potato | camohtli (sweet potato, edible tuber) | Nahuatl | kah-MOH-teh | Puebla |
| Campechana | woman from Campeche, or a mixture | Spanish campechano (easygoing, mixed) or Campeche (the Gulf state) + -ana | Spanish | kahm-peh-CHAH-nah | Mexico City |
| Capirotada | hooded dish | Spanish capirote (a tall pointed hood) + -ada | Spanish | kah-pee-roh-TAH-dah | nationwide |
| Carlos V | Charles the Fifth | Spanish Carlos+V | Spanish | KAR-los KEEN-toh | nationwide |
| Carnitas | little meats | Spanish carne+-itas | Spanish | kar-NEE-tas | Michoacán |
| Cecina | salt-cured dried beef | Spanish cecina, probably from Latin siccus (dry) | Spanish | seh-SEE-nah | central Mexico |
| Cemita | fine-flour bread | Spanish acemita (bran bread), from Arabic samīd (fine white flour) | Arabic (via Spanish) | seh-MEE-tah | Puebla |
| Ceviche | fish cured in citrus | Spanish ceviche (source disputed) | Spanish | seh-BEE-cheh | Sinaloa |
| Chalupa | little boat | Spanish chalupa (small boat, sloop) | Spanish | chah-LOO-pah | Puebla |
| Chamoy | salted preserved fruit | Cantonese see mui / Mandarin suan mei (sour preserved plum) | Chinese (via Spanish) | chah-MOY | Sinaloa |
| Champurrado | mixed-up one | Spanish champurrar (to mix one drink into another) + -ado | Spanish | chahm-poo-RRAH-doh | nationwide |
| Chapulines | grasshoppers | chapolin+Spanish -es | Nahuatl | chah-poo-LEE-nes | Oaxaca |
| Charanda | red earth | charanda (reddish soil) | Purépecha | chah-RAHN-dah | Michoacán |
| Chilaquiles | chiles and greens in broth | chīlli+ātl+quilitl | Nahuatl | chee-lah-KEE-les | nationwide |
| Chile | chile pepper | chīlli (chile pepper) | Nahuatl | CHEE-leh | nationwide |
| Chile relleno | stuffed chile | Spanish chile+relleno | Spanish | CHEE-leh reh-YEH-noh | Puebla |
| Chileatole | chile maize gruel | chīlli+ātōlli | Nahuatl | chee-leh-ah-TOH-leh | Puebla |
| Chiles en nogada | chiles in walnut sauce | Spanish chile + nogada (walnut sauce, from nogal, walnut tree) | Spanish | CHEE-les en noh-GAH-dah | Puebla |
| Chilindrina | trifle, small thing | Spanish chilindrina (a trifle, a trinket, a small joke) | Spanish | chee-leen-DREE-nah | nationwide |
| Chilorio | pork cooked down in chile | Spanish chile+-orio | Spanish | chee-LOH-ryoh | Sinaloa |
| Chilpachole | tangled chile stew | chīlli+patzolli | Nahuatl | cheel-pah-CHOH-leh | Veracruz |
| Chimichanga | trinket, thingamajig | Mexican Spanish chimichanga (trinket, whatsit) | Spanish | chee-mee-CHAHN-gah | Sonora |
| Chipotle | smoked chile | chīlli+pōctli | Nahuatl | chee-POHT-leh | central Mexico |
| Chocolate | cacao drink | chocolātl (cacao drink); leading account chicolli (beater stick) + ātl (water) | Nahuatl | choh-koh-LAH-teh | Oaxaca |
| Chongos zamoranos | Zamora hair buns | Spanish chongo+zamorano | Spanish | CHON-gos sah-moh-RAH-nos | Michoacán |
| Choriqueso | chorizo cheese | Spanish chorizo + queso (cheese) | Spanish | choh-ree-KEH-soh | northern Mexico |
| Chorizo | pork sausage | Spanish chorizo (source disputed) | Spanish | choh-REE-soh | central Mexico |
| Churro | ridged fritter | Spanish churro (also the name of a coarse-wooled Spanish sheep breed) | Spanish | CHOO-rroh | nationwide |
| Cilantro | coriander leaf | Spanish cilantro, from Latin coriandrum | Spanish | see-LAHN-troh | nationwide |
| Cocada | coconut sweet | Spanish coco+-ada | Spanish | koh-KAH-dah | Guerrero |
| Cochinita pibil | little pig cooked in a pit oven | Spanish cochinita (little pig) + Yucatec Maya píib (earth oven) + -il | Maya | koh-chee-NEE-tah pee-BEEL | Yucatán |
| Cochito | little pig | Spanish cochino+-ito | Spanish | koh-CHEE-toh | Chiapas |
| Cocido | cooked one | Spanish cocido (cooked, boiled) | Spanish | koh-SEE-doh | northern Mexico |
| Cocol | twisted or rhombus-shaped roll | cocolli (a twisting; also glossed as quarrel or blow) | Nahuatl | koh-KOL | central Mexico |
| Comal | flat clay griddle | comālli (flat griddle) | Nahuatl | koh-MAL | nationwide |
| Concha | shell | Spanish concha (seashell) | Spanish | KON-chah | nationwide |
| Consomé | clear broth | French consommé (consummated, reduced to completion) | French | kon-soh-MEH | nationwide |
| Corbata | necktie | Spanish corbata (necktie) | Spanish | kor-BAH-tah | nationwide |
| Corona | crown | Spanish corona (crown), from Latin corona (wreath, garland) | Spanish | koh-ROH-nah | Mexico City |
| Costra | crust | Spanish costra (crust, scab) | Spanish | KOS-trah | Mexico City |
| Cotija | cheese from Cotija | Cotija, a town in Michoacán | Purépecha | koh-TEE-hah | Michoacán |
| Cuernito | little horn | Spanish cuerno+-ito | Spanish | kwer-NEE-toh | nationwide |
| Discada | plough-disc cookout | Spanish disco (disc) + -ada | Spanish | dees-KAH-dah | northern Mexico |
| Dos Equis | two Xs | Spanish dos+equis | Spanish | dos EH-kees | Veracruz |
| Duvalín | an invented brand name | Spanish Duvalín (a coined trade name with no literal sense) | Spanish | doo-vah-LEEN | nationwide |
| Elote | tender ear of maize | ēlōtl (green ear of maize, kernels just formed) | Nahuatl | eh-LOH-teh | nationwide |
| Empanada | wrapped in dough | Spanish empanar (to coat in bread or dough) + -ada | Spanish | em-pah-NAH-dah | nationwide |
| Empanada de calabaza | pumpkin turnover | Spanish empanada+de+calabaza | Spanish | em-pah-NAH-dah deh kah-lah-BAH-sah | nationwide |
| Enchilada | dipped in chile | Spanish enchilar (to season or dip in chile) + -ada | Spanish | en-chee-LAH-dah | nationwide |
| Enfrijolada | dipped in beans | Spanish en- + frijol (bean) + -ada | Spanish | en-free-hoh-LAH-dah | Oaxaca |
| Enmolada | dipped in mole | Spanish en- + mole (from Nahuatl mōlli) + -ada | Spanish | en-moh-LAH-dah | Oaxaca |
| Entomatada | dipped in tomato | Spanish en- + tomate (tomato) + -ada | Spanish | en-toh-mah-TAH-dah | Oaxaca |
| Epazote | skunk sweat | ēpatl+tzotl | Nahuatl | eh-pah-SOH-teh | central Mexico |
| Escabeche | vinegar pickle | Arabic as-sikbāj (a vinegar-stewed meat dish), from Persian sikbā | Arabic (via Spanish) | es-kah-BEH-cheh | Yucatán |
| Escamoles | ant larvae | azcatl+mōlli+Spanish -es | Nahuatl | es-kah-MOH-les | central Mexico |
| Esquites | toasted maize kernels | izquitl+Spanish -es | Nahuatl | es-KEE-tes | nationwide |
| Fideo | thin noodle | Spanish fideo (noodle), from Andalusi Arabic fidáwš | Spanish | fee-DEH-oh | nationwide |
| Flauta | flute | Spanish flauta (flute) | Spanish | FLAH-oo-tah | central Mexico |
| Frijoles charros | cowboy beans | Spanish frijoles+charros | Spanish | free-HOH-les CHAH-ros | northern Mexico |
| Frijoles refritos | well-fried beans | Spanish frijoles+refritos | Spanish | free-HOH-les reh-FREE-tos | nationwide |
| Gansito | little goose | Spanish ganso+-ito | Spanish | gahn-SEE-toh | nationwide |
| Garibaldi | Garibaldi, a surname | Italian surname Garibaldi (from Germanic gari 'spear' + bald 'bold') | Spanish | gah-ree-BAHL-dee | Mexico City |
| Garnacha | small fried masa cake | Spanish garnacha (a long robe; also a cheap fry-up) | Spanish | gar-NAH-chah | Veracruz |
| Glorias | glories | Spanish gloria (glory, heavenly bliss) | Spanish | GLOH-ryahs | Nuevo León |
| Gordita | little fat one | Spanish gorda+-ita | Spanish | gor-DEE-tah | central Mexico |
| Guacamole | avocado sauce | āhuacatl+mōlli | Nahuatl | gwah-kah-MOH-leh | nationwide |
| Guajillo | little gourd | Spanish guaje+-illo | Spanish | gwah-HEE-yoh | nationwide |
| Habanero | from Havana | Spanish habanero (of Havana) | Spanish | ah-bah-NEH-roh | Yucatán |
| Horchata | barley drink | Vulgar Latin hordeata (made with barley), from Latin hordeum (barley) | Spanish | or-CHAH-tah | nationwide |
| Huarache | sandal | Purépecha kwarachi (sandal) | Purépecha | wah-RAH-cheh | Mexico City |
| Huevos motuleños | eggs Motul style | Spanish huevos+motuleños | Spanish | WEH-bos moh-too-LEH-nyos | Yucatán |
| Huevos rancheros | ranch-style eggs | Spanish huevos+rancheros | Spanish | WEH-bos ran-CHEH-ros | nationwide |
| Huitlacoche | corn smut | cuitlacochin (maize ear infected with smut) | Nahuatl | wee-tlah-KOH-cheh | central Mexico |
| Indio | Indian, indigenous person | Spanish indio (of India; applied by Europeans to indigenous Americans) | Spanish | EEN-dyoh | Nuevo León |
| Jalapeño | from Xalapa | Spanish jalapeño (of Xalapa, Veracruz) | Spanish | hah-lah-PEH-nyoh | Veracruz |
| Jamaica | hibiscus, roselle | Spanish jamaica (roselle calyx), from the island name Jamaica, from Taíno Xaymaca (land of wood and water) | Spanish | hah-MY-kah | nationwide |
| Jamoncillo | little ham | Spanish jamón+-cillo | Spanish | hah-mon-SEE-yoh | nationwide |
| Jitomate | red tomato | xictli+tomatl | Nahuatl | hee-toh-MAH-teh | central Mexico |
| Longaniza | long sausage | Latin lucanica (sausage of Lucania), through Spanish | Spanish | lon-gah-NEE-sah | Yucatán |
| Machaca | pounded dried beef | Spanish machacar (to pound, to crush) | Spanish | mah-CHAH-kah | Sonora |
| Maguey | agave plant | Taíno maguey (agave) | Taino | mah-GAY | central Mexico |
| Manteca | lard | Spanish manteca (fat, lard) | Spanish | man-TEH-kah | nationwide |
| Mantecada | made with lard | Spanish manteca+-ada | Spanish | mahn-teh-KAH-dah | central Mexico |
| Margarita | daisy, pearl | Spanish margarita (daisy; also pearl), from Latin margarita (pearl), from Greek margarītēs | Spanish | mar-gah-REE-tah | Jalisco |
| Marquesita | little marchioness | Spanish marquesa+-ita | Spanish | mar-keh-SEE-tah | Yucatán |
| Masa | dough | Spanish masa (dough), from Latin massa | Spanish | MAH-sah | nationwide |
| Mazapán | marzipan | Spanish mazapán, disputed: Arabic mawthabān (a coin, hence a small moulded thing) or Latin martius panis (March bread) | Arabic (via Spanish) | mah-sah-PAHN | nationwide |
| Memela | long tortilla | tlaxcalli+mimilli | Nahuatl | meh-MEH-lah | Oaxaca |
| Menudo | small things, the offal | Spanish menudo (small, minute; in the plural, offal) | Spanish | meh-NOO-doh | northern Mexico |
| Metate | grinding stone | metlatl (grinding stone) | Nahuatl | meh-TAH-teh | nationwide |
| Mezcal | cooked agave | mexcalli (cooked maguey leaves), from metl (maguey, agave) + ixca (to bake) | Nahuatl | mes-KAHL | Oaxaca |
| Michelada | my ice-cold beer | Spanish mi+chela+helada | Spanish | mee-cheh-LAH-dah | nationwide |
| Milanesa | Milan-style cutlet | Spanish milanesa (from Milán, Milan) | Spanish | mee-lah-NEH-sah | nationwide |
| Mixiote | maguey membrane | mexiotl (the outer skin of the maguey leaf) | Nahuatl | mee-SHYOH-teh | central Mexico |
| Modelo | model, standard | Spanish modelo (model, pattern, example) | Spanish | moh-DEH-loh | Mexico City |
| Molcajete | sauce bowl | mōlli+caxitl | Nahuatl | mol-kah-HEH-teh | nationwide |
| Mole | sauce | mōlli (sauce, stew, spiced broth) | Nahuatl | MOH-leh | Puebla |
| Mole de olla | pot stew | mōlli (sauce, stew) + Spanish de olla (of the pot) | Spanish | MOH-leh deh OH-yah | central Mexico |
| Mole negro | black sauce | mōlli+Spanish negro | Spanish | MOH-leh NEH-groh | Oaxaca |
| Mole poblano | Puebla-style sauce | mōlli+Spanish poblano | Spanish | MOH-leh poh-BLAH-noh | Puebla |
| Molote | bundle, roll | molotic (fluffy, spongy) | Nahuatl | moh-LOH-teh | Puebla |
| Mondongo | tripe | Spanish mondongo (tripe, entrails) | Spanish | mon-DON-goh | Yucatán |
| Muéganos | stuck-together cluster | Spanish muégano (a cluster of things stuck together), of unsettled origin | Spanish | MWEH-gah-nos | Puebla |
| Mulato | brownish one | Spanish mulato (here used as a colour term, brown) | Spanish | moo-LAH-toh | Puebla |
| Mulita | little mule | Spanish mula+-ita | Spanish | moo-LEE-tah | Sonora |
| Nixtamal | maize cooked in lime | nextli+tamalli | Nahuatl | nees-tah-MAL | nationwide |
| Nopal | prickly pear cactus | nohpalli (prickly pear cactus) | Nahuatl | noh-PAL | central Mexico |
| Nopalitos | little cactus paddles | nohpalli+Spanish -itos | Nahuatl | noh-pah-LEE-tos | central Mexico |
| Novia | bride, girlfriend | Spanish novia (bride, girlfriend) | Spanish | NOH-vyah | nationwide |
| Obleas | wafers | Spanish oblea, from Latin oblata (a thing offered up) | Spanish | oh-BLEH-ahs | nationwide |
| Ojo de buey | ox eye | Spanish ojo+de+buey | Spanish | OH-hoh deh BWAY | nationwide |
| Oreja | ear | Spanish oreja (ear) | Spanish | oh-REH-hah | nationwide |
| Pacífico | Pacific, peaceful | Spanish pacífico (peaceful), the Spanish name of the Pacific Ocean | Spanish | pah-SEE-fee-koh | Sinaloa |
| Palanqueta | little crowbar | Spanish palanca+-eta | Spanish | pah-lahn-KEH-tah | nationwide |
| Paleta | little shovel | Spanish pala+-eta | Spanish | pah-LEH-tah | Michoacán |
| Paloma | dove | Spanish paloma (dove), from Latin palumba | Spanish | pah-LOH-mah | Jalisco |
| Pambazo | low bread | Italian pan basso (low bread), through Spanish | Spanish | pam-BAH-soh | Mexico City |
| Pan de muerto | bread of the dead | Spanish pan+de+muerto | Spanish | pahn deh MWER-toh | nationwide |
| Pancita | little belly | Spanish panza+-ita | Spanish | pan-SEE-tah | Mexico City |
| Panucho | stuffed fried tortilla | Spanish pan+-ucho | Spanish | pah-NOO-choh | Yucatán |
| Papadzules | food of the lords | Yucatec Maya papa (food) + tsʼuul (lord, gentleman) | Maya | pah-pahd-SOO-les | Yucatán |
| Pasilla | little raisin | Spanish pasa+-illa | Spanish | pah-SEE-yah | central Mexico |
| Pastel de tres leches | three-milks cake | Spanish pastel+de+tres+leches | Spanish | pahs-TEL deh tres LEH-ches | nationwide |
| Pescado a la veracruzana | Veracruz-style fish | Spanish pescado (fish) + a la veracruzana (in the Veracruz manner) | Spanish | pes-KAH-doh ah lah beh-rah-kroo-SAH-nah | Veracruz |
| Picada | pinched one | Spanish picar (to prick, to pinch) + -ada | Spanish | pee-KAH-dah | Veracruz |
| Picadillo | minced hash | Spanish picar+-illo | Spanish | pee-kah-DEE-yoh | nationwide |
| Pico de gallo | rooster's beak | Spanish pico+de+gallo | Spanish | PEE-koh deh GAH-yoh | nationwide |
| Piloncillo | unrefined cane sugar cone | Spanish pilón+-cillo | Spanish | pee-lon-SEE-yoh | nationwide |
| Pipián | seed sauce | Spanish pipián (possibly from pepita, seed) | Spanish | pee-pee-AHN | central Mexico |
| Piquín | tiny wild chile | chīltecpin: chīlli (chile) + tecpin (flea) | Nahuatl | pee-KEEN | northern Mexico |
| Poblano | from Puebla | Spanish poblano (of Puebla) | Spanish | poh-BLAH-noh | Puebla |
| Polvorón | big crumbler | Spanish polvo+-orón | Spanish | pol-voh-RON | nationwide |
| Pozol | foamy maize drink | pozolli (stew of maize kernels) | Nahuatl | poh-SOL | Chiapas |
| Pozole | foamy maize stew | pozolli (foamy thing, from tlapozonalli, boiled or frothed) | Nahuatl | poh-SOH-leh | Jalisco |
| Puchero | cooking pot | Spanish puchero (earthenware pot) | Spanish | poo-CHEH-roh | Yucatán |
| Puerquito | little pig | Spanish puerco+-ito | Spanish | pwer-KEE-toh | nationwide |
| Pulparindo | tamarind pulp one | Spanish pulpa+tamarindo | Spanish | pool-pah-REEN-doh | Jalisco |
| Pulque | spoiled wine | Spanish reshaping of Nahuatl poliuhqui octli (spoiled wine), from poliuhqui (something ruined) + octli (agave wine) | Nahuatl (via Spanish) | POOL-keh | central Mexico |
| Quesabirria | cheese birria | Spanish queso+birria | Spanish | keh-sah-BEE-ryah | Jalisco |
| Quesadilla | little cheesy thing | Spanish queso+-adilla | Spanish | keh-sah-DEE-yah | nationwide |
| Queso fundido | melted cheese | Spanish queso+fundido | Spanish | KEH-soh foon-DEE-doh | northern Mexico |
| Queso Oaxaca | cheese from Oaxaca | Huāxyacac: huāxin (leadtree) + yacatl (nose, tip) + -c (at) | Nahuatl | KEH-soh wah-HAH-kah | Oaxaca |
| Raicilla | little root | Spanish raíz+-illa | Spanish | rye-SEE-yah | Jalisco |
| Rajas con crema | chile strips with cream | Spanish rajas+con crema | Spanish | RAH-has kon KREH-mah | central Mexico |
| Recado rojo | red seasoning paste | Spanish recado (message, errand; in Yucatán, a spice paste) + rojo (red) | Spanish | reh-KAH-doh ROH-hoh | Yucatán |
| Requesón | fresh curd cheese | Spanish re- (again) + queso (cheese) + -ón | Spanish | reh-keh-SON | central Mexico |
| Rompope | eggnog | Spanish rompope, of uncertain formation; often linked to romper (to break, to beat) as in beaten eggs | Spanish | rom-POH-peh | Puebla |
| Rosca de reyes | kings' ring | Spanish rosca+de+reyes | Spanish | ROS-kah deh RAY-es | nationwide |
| Salbute | light and stuffed | Yucatec Maya sáal (light) + buutʼ (stuffed, filled) | Maya | sal-BOO-teh | Yucatán |
| Salpicón | salted chopped mixture | Spanish sal+picón | Spanish | sal-pee-KON | nationwide |
| Salsa borracha | drunken sauce | Spanish salsa+borracha | Spanish | SAL-sah boh-RRAH-chah | Hidalgo |
| Salsa macha | macho sauce | Spanish salsa+macha | Spanish | SAL-sah MAH-chah | Veracruz |
| Salsa roja | red sauce | Spanish salsa+roja | Spanish | SAL-sah ROH-hah | nationwide |
| Salsa verde | green sauce | Spanish salsa+verde | Spanish | SAL-sah VER-deh | nationwide |
| Serrano | of the mountains | Spanish sierra+-ano | Spanish | seh-RAH-noh | Puebla |
| Sopa azteca | Aztec soup | Spanish sopa+azteca | Spanish | SOH-pah as-TEH-kah | central Mexico |
| Sopa de lima | lime soup | Spanish sopa+lima | Spanish | SOH-pah deh LEE-mah | Yucatán |
| Sopa de tortilla | tortilla soup | Spanish sopa+de tortilla | Spanish | SOH-pah deh tor-TEE-yah | central Mexico |
| Sopa seca | dry soup | Spanish sopa+seca | Spanish | SOH-pah SEH-kah | nationwide |
| Sope | thick masa base with a pinched rim | Spanish sopa (sop, bread soaked in broth) | Spanish | SOH-peh | central Mexico |
| Sotol | palm with thin leaves | tzotolin / zōtolin (palm) | Nahuatl | soh-TOL | Chihuahua |
| Taco | plug, wad | Spanish taco (plug, wedge, wad) | Spanish | TAH-koh | nationwide |
| Tacos al pastor | shepherd-style tacos | Spanish taco + al pastor (in the shepherd's manner) | Spanish | TAH-kos al pas-TOR | Mexico City |
| Tacos árabes | Arab tacos | Spanish taco + árabes (Arab) | Spanish | TAH-kos AH-rah-bes | Puebla |
| Tacos de canasta | basket tacos | Spanish taco + canasta (basket) | Spanish | TAH-kos deh kah-NAS-tah | Mexico City |
| Tacos dorados | golden tacos | Spanish taco + dorado (golden, browned) | Spanish | TAH-kos doh-RAH-dos | nationwide |
| Tamal | maize dough steamed in a wrapper | tamalli (maize dough cooked in a wrapping) | Nahuatl | tah-MAHL | nationwide |
| Tamales | tamales, the plural of tamal | tamalli+Spanish -es | Nahuatl | tah-MAH-les | nationwide |
| Tamarindo | Indian date | Arabic tamr hindī (date of India) | Arabic (via Spanish) | tah-mah-REEN-doh | nationwide |
| Taquito | little taco | Spanish taco + -ito (diminutive) | Spanish | tah-KEE-toh | nationwide |
| Tejate | floury water | textli+ātl | Nahuatl | teh-HAH-teh | Oaxaca |
| Tejuino | heartbeat drink | tecuini (to beat, to throb, of the heart) | Nahuatl | teh-HWEE-noh | Jalisco |
| Telera | oblong loaf | Spanish telera (an oblong loaf; the same word names the crossbar of a plough) | Spanish | teh-LEH-rah | Puebla |
| Tepache | fermented drink | tepiatl (a maize drink) or tepachoa (to press, to grind) | Nahuatl | teh-PAH-cheh | central Mexico |
| Tequila | place of work or tribute | tequitl+-tlān | Nahuatl | teh-KEE-lah | Jalisco |
| Tinga | shredded meat in chile and tomato | tinga (source undetermined) | Spanish | TEEN-gah | Puebla |
| Tlacoyo | stuffed masa patty | tlahtlaōyoh (something made of ground maize) | Nahuatl | tlah-KOH-yoh | central Mexico |
| Tlayuda | large crisp tortilla | tlaōlli (shelled maize) | Nahuatl | tlah-YOO-dah | Oaxaca |
| Tomate | husk tomato, tomatillo | tomatl (husk tomato, a solanaceous fruit) | Nahuatl | toh-MAH-teh | central Mexico |
| Torta | round loaf | Spanish torta (round flat cake, loaf) | Spanish | TOR-tah | nationwide |
| Torta ahogada | drowned sandwich | Spanish torta+ahogada | Spanish | TOR-tah ah-oh-GAH-dah | Jalisco |
| Tortilla | little round cake | Spanish torta+-illa | Spanish | tor-TEE-yah | nationwide |
| Tostada | toasted one | Spanish tostada (toasted) | Spanish | tos-TAH-dah | nationwide |
| Trenza | braid | Spanish trenza (braid, plait) | Spanish | TREN-sah | nationwide |
| Vampiro | vampire | Spanish vampiro (vampire) | Spanish | bam-PEE-roh | Jalisco |
| Victoria | victory | Spanish victoria (victory), from Latin victoria | Spanish | beek-TOH-ryah | Mexico City |
| Xnipec | dog's nose | ni'+pek' | Maya | shnee-PEK | Yucatán |
Mexican food names FAQ
What are the names of Mexican foods?
This page lists 217 of them with meanings: street food (taco, tamal, sope, huarache, gordita, tlacoyo), main dishes (mole, cochinita pibil, barbacoa, carnitas, chiles en nogada), soups (pozole, menudo, birria), salsas (guacamole, pico de gallo, salsa macha), breads (concha, oreja, cuernito), sweets (alegría, cajeta, mazapán) and drinks (horchata, atole, tepache, mezcal).
Which Mexican food names come from Nahuatl?
44 of the names here were formed in Nahuatl, the language of the Aztecs. Tamal, elote, esquites, mole, guacamole, atole, chocolate, chile, chipotle, nopal, huitlacoche, epazote and pozole are all Nahuatl words that Spanish borrowed and then passed to English. See how Nahuatl builds words.
Why are Mexican breads named after body parts and animals?
Pan dulce is named by shape, not by ingredient. A concha is a shell, an oreja is an ear, a cuernito is a little horn, a puerquito is a little pig, an ojo de buey is an ox eye, a bigote is a moustache, a corbata is a necktie. The baker names what the dough looks like when it comes out. See Mexican bread names.
What does taco mean in Spanish?
Before it meant food, taco in Spanish meant a plug, a wad or a wedge. The popular story that it comes from the paper-wrapped charges Mexican silver miners used is plausible and often repeated, but it is not proven. The food sense is first recorded in the nineteenth century.
What is the difference between a sope, a huarache and a tlacoyo?
All three are masa bases, and all three are named for their shape. A sope is a small thick round with a pinched rim, a huarache is long and flat like the sandal it is named after, and a tlacoyo is a stuffed oval. The toppings vary; the name describes the shape.