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| Abulón |
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| Aceitunas |
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| Agua |
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| Aguacate |
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| Aguardiente |
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| Ajo |
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| Almejas |
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| Apio |
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| Arroz |
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| Atún |
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| Avena |
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| Azucar |
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| Bean Burrito |
| A warm soft flour tortilla wrapped around refried pinto beans, chopped onions, and cheddar cheese. Traditionally served with salsa, sour cream, or guacamole. |
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| Bebidas |
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| Beef Burrito |
| A warm soft flour tortilla wrapped around seasoned beef, chopped onions, and cheddar cheese. Traditionally served with salsa, sour cream, or guacamole. |
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| Betabeles |
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| Bolillos |
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| Cabra |
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| Cabrilla |
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| Cacahuates |
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| Cafe |
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| Calabazas |
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| Calamar |
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| Caldo |
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| Callos |
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| Camarones |
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| Camotes |
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| Canela |
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| Cangrejo or Jaiba |
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| Carne |
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| Carne de Res |
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| Carnero |
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| Carnes |
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| Cebolla |
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| Cebollita |
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| Cerveza |
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| Champioñes |
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| Chicken Burrito |
| A warm soft flour tortilla wrapped around roasted chicken, chopped onions, and cheddar cheese. Traditionally served with salsa, sour cream, or guacamole. |
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| Chicken Fajitas |
| Warm soft flour tortillas served with grilled marinated chicken, roasted onions and peppers, tomatoes, cheddar and pepper jack cheeses, seasoned rice, and fajita sauce. |
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| Chilaquiles |
| Crushed corn tortilla chips cooked with shredded chicken, enchilada salsa, stir fried onions, spices, and melted cheese. |
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| Chili Cheese Burrito |
| Seasoned beef, sauce, and cheddar cheese wrapped in a warm soft flour tortilla. |
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| Chimichanga |
| Fried flour tortilla stuffed with chicken, beef, lamb, pork or vegetables, and smothered with melted cheese and tomato salsa. |
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| Chipotle |
| A brownish-red hot spice consisting of ground, ripe, and dried jalapenos that has a distinctive hot, smoky, biting, sweet, and meaty flavor. |
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| Chícharos |
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| Cilantro |
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| Coco |
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| Condimentos |
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| Crema |
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| Dulces |
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| Duraznos |
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| Ejotes |
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| Elote |
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| Enchiladas |
| Folded and baked corn tortillas stuffed with ground beef, shredded chicken, pork, or vegetables. Enchiladas are usually fairly mild and topped with red salsa, sour cream, and melted cheese. |
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| Ensalada |
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| Especias |
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| Eviche |
| Raw fish marinated in lime juice. Often prepared in a chopped salad. |
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| Fideos |
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| Flan |
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| Fresas |
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| Frijoles |
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| Frijoles Refritos |
| Refried pinto beans boiled with seasoning until tender, then crushed and sautéed in canola oil. |
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| Frutas |
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| Galletas |
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| Ginebra |
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| Guacamole |
| A fairly rich avocado-based dip made with onions, lemon, lime juice, and chopped garlic. Complementary dips are salsa and sour cream. |
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| Guayaba |
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| Hard Taco |
| A large, crisp corn tortilla shell that usually contains minced beef, shredded lettuce, and grated cheese. Commonly topped with salsa, sour cream, or guacamole. |
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| Helado |
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| Higo |
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| Huachinango |
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| Huevos |
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| Hígado |
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| Jamón |
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| Jugo de Naranja |
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| Jurel |
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| Langosta |
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| Leche |
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| Lechuga |
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| Legumbres |
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| Lengua |
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| Lenguado |
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| Limón |
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| Maiz |
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| Mantequilla |
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| Manzana |
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| Mariscos |
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| Mayonesa |
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| Melón |
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| Miél |
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| Mostaza |
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| Nachos |
| Corn tortilla chips covered with melted cheese. |
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| Naranja |
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| Nopales |
| "young" leaves of the Prickly Pear Cactus |
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| Nueces |
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| Nuez de Castilla |
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| Ostiones |
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| Paleta |
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| Pan |
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| Pan Dulce |
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| Papas |
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| Parejíl |
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| Pargo |
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| Pastel |
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| Pato |
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| Pavo |
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| Pay |
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| Pepino |
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| Pescado |
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| Pez Espada |
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| Pico de Gallo |
| A chunky, fresh vegetable salsa made from diced tomatoes, onions, cilantro, jalapenos, and lime juice. |
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| Pimienta |
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| Piña |
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| Plátano |
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| Pollo |
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| Postres |
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| Puerco |
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| Quesadillas |
| Folded and grilled flour tortillas stuffed with melted cheese. Often served as a mild appetizer with beans, salsa, guacamole, or sour cream. Can also be prepared with chicken or steak. |
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| Queso |
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| Refrescos |
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| Repollo |
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| Ron |
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| Rábano |
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| Sal |
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| Salchicha |
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| Salsa |
| A sauce mixed with tomatoes, onions, chili, and cilantro. Traditionally served as a side dip to most Mexican dishes. |
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| Salsa verde |
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| Sandía |
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| Soft Taco |
| A warm soft flour tortilla filled with seasoned beef, shredded lettuce and grated cheese. Commonly topped with salsa, sour cream, or guacamole. |
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| Sopa |
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| Steak Fajitas |
| Warm soft flour tortillas served with grilled marinated steak, roasted onions and peppers, tomatoes, cheddar and pepper jack cheeses, seasoned rice, and fajita sauce. |
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| Tamale |
| A flavorful corn husk stuffed with chicken or shredded beef. Smothered with cheese and a red chili sauce. |
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| Taquitos |
| Rolled crispy deep-fried corn tortillas filled with meat. |
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| Ternera |
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| Tiburón |
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| Tocino |
| Bacon (sometimes salted pork) |
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| Tomate |
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| Toronja |
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| Tortas |
| Large Mexican sandwich rolls often filled with generous servings. |
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| Tortilla |
| A flat round bread made from flour. The staple bread of Mexico. Tortillas are rolled and baked for enchiladas and burritos, warmed for fajitas, fried for tacos and chimichangas, and grilled for quesadillas. |
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| Tostada |
| A thin, flat, crispy, corn tortilla layered with ground beef or shredded chicken, lettuce, diced tomato, and melted cheese. Usually loaded with guacamole, sour cream, and salsa. |
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| Té Caliente |
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| Té Helado |
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| Uvas |
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| Vainilla |
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| Veggie Fajitas |
| Warm soft flour tortillas served with roasted onions and peppers, tomatoes, cheddar and pepper jack cheeses, seasoned rice, and fajita sauce. |
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| Vino Blanco |
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| Vino Rosado |
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| Vino Tinto |
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| Vino de Champaña |
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| Zanahoria |
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