This list includes 58 Mexican foods that start with C, from “Cabrito al Pastor” to “Cuachala”. It mixes national classics and regional specialties, useful whether you cook, travel, or research Mexican cuisine.
Mexican foods that start with C are a diverse group of dishes whose Spanish names begin with the letter C. Many, like “chiles en nogada”, carry deep historical meanings tied to regional ingredients and celebrations.
Below you’ll find the table with Dish, English translation, Region, and Core ingredients.
Dish: The Dish column shows the Spanish name and any common variant so you can recognize the original term.
English translation: Gives a short English rendering or literal translation to help you understand what the dish is.
Region: Notes the state or region where the dish is best known so you can explore local culinary traditions.
Core ingredients: Lists two to five main ingredients so you can judge flavors, dietary needs, or recipe suitability quickly.
Mexican foods that start with C
| Name | Alternate name (Spanish / English) | Region | Core ingredients |
|---|---|---|---|
| Cabrito al Pastor | Roasted Kid Goat | Nuevo León | Kid goat, onion, tomato, chili |
| Cacahuates Garapiñados | Candied Peanuts | National | Peanuts, sugar, water, vanilla |
| Café de Olla | Pot Coffee | National | Coffee, piloncillo, cinnamon |
| Cajeta | Goat’s Milk Caramel | Guanajuato | Goat milk, sugar, cinnamon |
| Calabacitas a la Mexicana | Mexican-style Zucchini | National | Zucchini, tomato, onion, corn |
| Caldo de Camarón | Shrimp Broth | National | Shrimp, dried chilies, tomato, carrot |
| Caldo de Res | Beef Soup | National | Beef shank, corn, potato, chayote |
| Caldo Tlalpeño | Tlalpan-style Broth | Mexico City | Chicken, chickpeas, chipotle, avocado |
| Campechana | Seafood Cocktail Mix | Coastal regions | Shrimp, octopus, oyster, tomato |
| Capirotada | Mexican Bread Pudding | National | Bread, piloncillo, cheese, nuts |
| Carne Adobada | Adobo Marinated Meat | National | Pork, adobo sauce, chilies, vinegar |
| Carne Apache | Apache-style Meat | National | Ground beef, lime juice, tomato, onion |
| Carne Asada | Grilled Meat | Northern Mexico | Beef steak, lime, salt, onion |
| Carne en su Jugo | Meat in its own Juice | Jalisco | Beef, bacon, beans, tomatillo |
| Carnitas | Little Meats | Michoacán | Pork, lard, orange, salt |
| Cebollitas Cambray Asadas | Grilled Spring Onions | National | Spring onions, lime, salt |
| Cecina | Cured Meat | Morelos | Beef, salt |
| Cemita Poblana | Puebla-style Sandwich | Puebla | Cemita bread, milanesa, quesillo, avocado |
| Ceviche | — | Coastal regions | Fish, lime juice, onion, cilantro |
| Chabelas | — | Sinaloa | Beer, Clamato, shrimp, lime |
| Chalupas | — | Central Mexico | Masa, salsa, shredded meat, onion |
| Chamorro | Pork Shank | National | Pork shank, adobo sauce, chilies |
| Champurrado | — | National | Masa harina, chocolate, piloncillo, milk |
| Chanclas Poblanas | Pueblan Slippers | Puebla | Pambazo bread, shredded meat, guajillo salsa |
| Chapulines | Grasshoppers | Oaxaca | Grasshoppers, lime, salt, garlic |
| Charales | — | Michoacán | Small fish, salt, lime, chili |
| Chayotes Rellenos | Stuffed Chayote Squash | National | Chayote, cheese, corn, ham |
| Chicharrón en Salsa Verde | Pork Rinds in Green Salsa | National | Pork rinds, tomatillos, serrano chili, cilantro |
| Chilaquiles | — | National | Tortilla chips, salsa, cheese, cream |
| Chilate | — | Guerrero | Cacao, rice, cinnamon, piloncillo |
| Chilate de Pollo | Spicy Chicken Stew | Guerrero | Chicken, guajillo chili, epazote, masa |
| Chile Relleno | Stuffed Chile | National | Poblano chile, cheese, egg, tomato |
| Chiles en Nogada | Chiles in Walnut Sauce | Puebla | Poblano chile, ground meat, fruit, walnut sauce |
| Chilorio | — | Sinaloa | Pork, ancho chili, vinegar, cumin |
| Chimichanga | — | Sonora | Flour tortilla, shredded meat, cheese, beans |
| Chinicuiles | Red Maguey Worms | Hidalgo | Maguey worms, salt, oil |
| Chocoflan | Impossible Cake | National | Chocolate cake mix, flan, cajeta |
| Chongos Zamoranos | Zamora-style Curds | Michoacán | Milk, sugar, rennet, cinnamon |
| Choriqueso | Chorizo with Cheese | National | Chorizo, cheese |
| Chorreadas | — | Sinaloa | Sweet corn, milk, sugar |
| Churipo | — | Michoacán | Beef, cabbage, corn, guajillo chili |
| Churros | — | National | Flour, sugar, cinnamon, oil |
| Clamato Preparado | Prepared Clamato | National | Clamato juice, lime, hot sauce, beer |
| Cochinita Pibil | Pibil-style Pork | Yucatán | Pork, achiote, sour orange, banana leaf |
| Cocido de Res | Boiled Beef | National | Beef, potato, carrot, corn |
| Cocadas | Coconut Candies | Coastal regions | Shredded coconut, sugar, milk |
| Coctel de Camarón | Shrimp Cocktail | Coastal regions | Shrimp, ketchup, lime juice, avocado |
| Codzitos | — | Yucatán | Tortillas, tomato sauce, cheese |
| Colache de Calabacitas | Zucchini Stew | Sinaloa | Zucchini, corn, onion, tomato |
| Coloradito | Little Red Mole | Oaxaca | Ancho chili, guajillo chili, chocolate, nuts |
| Consomé de Barbacoa | Barbacoa Consommé | Central Mexico | Lamb broth, rice, chickpeas, cilantro |
| Coricos | Corn Flour Cookies | Sinaloa | Corn flour, shortening, sugar |
| Corundas | — | Michoacán | Masa, lard, tequesquite, corn husk |
| Costillas de Puerco en Salsa | Pork Ribs in Salsa | National | Pork ribs, tomatillos, serrano chili |
| Cotija | — | Michoacán | Cow’s milk, salt, rennet |
| Coyotas | — | Sonora | Flour, shortening, piloncillo |
| Crepas con Cajeta | Crêpes with Cajeta | National | Flour, milk, eggs, cajeta |
| Cuachala | — | Jalisco | Chicken, guajillo chili, masa |
Descriptions
Cabrito al Pastor
Young goat marinated and slow-roasted over embers, a celebratory dish especially famous in Monterrey. A true northern Mexico delicacy.
Cacahuates Garapiñados
Peanuts coated in a crunchy, sweet sugar shell. A popular street snack sold in paper cones, beloved for its irresistible crunch.
Café de Olla
Coffee brewed in an earthenware pot with piloncillo (raw cane sugar) and cinnamon, giving it a uniquely sweet and spiced flavor.
Cajeta
A thick, sweet caramel confection made from slowly simmered goat’s milk. It’s used as a topping for desserts, a filling for pastries, or eaten by the spoonful.
Calabacitas a la Mexicana
A simple and savory stew of chopped zucchini, tomato, corn, and onion. It can be a side dish or a main course for tacos.
Caldo de Camarón
A spicy and deeply flavorful shrimp soup, often made with whole dried shrimp for an intense taste. It’s a popular hangover cure.
Caldo de Res
A hearty and comforting beef soup loaded with large chunks of vegetables like corn on the cob, potatoes, carrots, and chayote.
Caldo Tlalpeño
A satisfying chicken soup from the Tlalpan district of Mexico City, distinguished by its chipotle chile broth and garnished with avocado and cheese.
Campechana
A mixed seafood cocktail, similar to a shrimp cocktail but with an assortment of seafood like octopus, oysters, and fish in a tangy tomato base.
Capirotada
A traditional Lenten bread pudding made with layers of bread, piloncillo syrup, nuts, raisins, and cheese, symbolizing religious themes.
Carne Adobada
Pork (or other meat) marinated in a rich, red adobo sauce made from ground chiles, spices, and vinegar, then grilled or slow-cooked.
Carne Apache
A dish resembling steak tartare or ceviche where raw ground beef is “cooked” by marinating in lime juice and mixed with fresh pico de gallo.
Carne Asada
Thinly sliced beef, typically skirt or flank steak, marinated and grilled over charcoal. It’s the star of many tacos, burritos, and gatherings.
Carne en su Jugo
A specialty from Guadalajara, this is a savory soup of finely chopped beef steak simmered in its own juices with bacon and beans.
Carnitas
Pork shoulder slow-braised in its own fat for hours until incredibly tender and juicy, then crisped up. A taco filling of legendary status.
Cebollitas Cambray Asadas
Whole spring onions (green onions with the bulb) grilled until soft and charred, then seasoned with salt and lime. A classic side for carne asada.
Cecina
Thinly sliced beef or pork that is salt-cured and air-dried. It’s often grilled quickly and served with cream, cheese, and tortillas.
Cemita Poblana
An iconic sandwich from Puebla, served on a sesame-seed cemita roll and piled high with meat, Oaxacan cheese, avocado, and pápalo.
Ceviche
Diced raw fish or seafood marinated and “cooked” in citrus juice, then mixed with onion, cilantro, and tomato. A refreshing coastal staple.
Chabelas
A massive beer cocktail from Sinaloa served in a goblet rimmed with chili-salt, often including shrimp and a generous pour of Clamato.
Chalupas
Small, thick, boat-shaped corn masa cakes that are lightly fried until crisp on the bottom and soft on top, then loaded with salsa and toppings.
Chamorro
Pork shank, slow-cooked until the meat is fall-off-the-bone tender. It can be braised in adobo, beer, or a rich chile sauce.
Champurrado
A warm and thick chocolate-based drink, a type of atole, thickened with corn masa. It’s a comforting beverage, especially during winter holidays.
Chanclas Poblanas
A “drowned” sandwich from Puebla where a small pambazo roll is filled with meat and submerged in a mild guajillo chile sauce.
Chapulines
Toasted grasshoppers seasoned with garlic, lime juice, and salt. This pre-Hispanic snack is crunchy, savory, and a protein-packed Oaxacan delicacy.
Charales
Tiny, sardine-like fish that are sun-dried or fried until crispy. They are eaten as a crunchy snack with lime and chili or used in tacos.
Chayotes Rellenos
The mild-flavored chayote squash is boiled, its pulp is scooped out, mixed with ingredients like cheese and ham, and then stuffed back into the shell and baked.
Chicharrón en Salsa Verde
Crispy fried pork rinds (chicharrón) are simmered in a tangy green tomatillo salsa until they become soft and absorb the flavor. A classic filling for gorditas and tacos.
Chilaquiles
A beloved breakfast dish made from fried tortilla quarters simmered in red or green salsa until slightly softened, then topped with cream, cheese, and onion.
Chilate
A cold, refreshing, and frothy drink from Guerrero’s Costa Chica region made from ground cacao beans, rice, and cinnamon. Not to be confused with chilate de pollo.
Chilate de Pollo
A rustic, spicy stew from Guerrero made with chicken and a broth of guajillo chiles, thickened slightly with corn masa and flavored with epazote.
Chile Relleno
A large poblano pepper, roasted and peeled, stuffed with cheese or picadillo, then coated in an egg batter and fried. It’s often served in a tomato broth.
Chiles en Nogada
A patriotic dish from Puebla with colors of the Mexican flag. A poblano chile is stuffed with a picadillo of meat and fruit, covered in a creamy walnut sauce, and sprinkled with pomegranate seeds.
Chilorio
A dish from Sinaloa made of slow-simmered, shredded pork that is fried in a rich sauce of ancho chiles and spices. It’s often used as a filling for tacos.
Chimichanga
A deep-fried burrito, popular in Northern Mexico and the Southwestern US. It’s typically filled with shredded meat, cheese, and beans, resulting in a crispy exterior.
Chinicuiles
A pre-Hispanic delicacy, these red worms are harvested from the maguey plant. They are typically pan-fried until crispy and eaten in a taco with guacamole.
Chocoflan
A magical dessert where chocolate cake batter and flan custard are layered in a pan but switch places while baking, resulting in a perfect two-layer cake.
Chongos Zamoranos
A dessert made from milk curdled with rennet, then cooked slowly in a sugary syrup with cinnamon until the curds become soft and spongy.
Choriqueso
A popular appetizer of melted cheese (queso fundido) mixed with savory, spicy Mexican chorizo. It’s scooped up with warm tortillas.
Chorreadas
Sweet corn pancakes or fritters from Sinaloa, made with fresh, tender corn kernels. They have a slightly sweet taste and a moist, creamy texture.
Churipo
A traditional Purépecha beef stew from Michoacán. It’s a hearty red soup, colored by guajillo chiles, and served with vegetables and corundas (a local tamal).
Churros
Strips of fried dough, often ridged from being piped through a star-shaped tip, then sprinkled with cinnamon sugar. A popular treat served with hot chocolate.
Clamato Preparado
A savory drink made with Clamato (a blend of tomato and clam juice), lime juice, hot sauce, and various seasonings, often mixed with beer to make a Michelada.
Cochinita Pibil
A hallmark of Yucatecan cuisine, this is pork marinated in acidic sour orange and vibrant red achiote paste, wrapped in banana leaves, and slow-roasted in an underground oven (pib).
Cocido de Res
A simple yet profound boiled beef and vegetable stew. Large pieces of beef shank and vegetables are simmered together, creating a rich broth and a tender main course.
Cocadas
A sweet, chewy confection made primarily from shredded coconut and sugar. They come in many variations, some soft and others baked until golden brown.
Coctel de Camarón
A refreshing Mexican-style shrimp cocktail served in a goblet. Cooked shrimp are chilled in a mix of tomato juice, ketchup, lime, and hot sauce, with avocado and cilantro.
Codzitos
A simple Yucatecan snack of corn tortillas rolled tightly, deep-fried until crisp, and then bathed in a thin tomato sauce and sprinkled with cheese.
Colache de Calabacitas
A vegetable stew from northwestern Mexico, primarily featuring zucchini and corn. It’s a simple, healthy dish often served as a side or a light main.
Coloradito
One of the famous seven moles of Oaxaca. It has a brick-red color and a balanced, sweet-and-spicy flavor profile, less complex than mole negro.
Consomé de Barbacoa
The rich, flavorful broth collected from the slow-steaming of barbacoa (lamb or beef). It’s typically served as a first course with rice, chickpeas, and fresh garnishes.
Coricos
Ring-shaped shortbread cookies from northern Mexico, made with corn flour, which gives them a distinctively crumbly texture and sweet, rustic flavor.
Corundas
A type of tamal from Michoacán, unique for its triangular or star shape, created by wrapping the masa in long green corn leaves. They are often served plain with salsa and cream.
Costillas de Puerco en Salsa
Pork ribs that are browned and then simmered until tender in a flavorful salsa, typically a tangy salsa verde (green) or a smoky salsa roja (red).
Cotija
A hard, crumbly, and salty cow’s milk cheese, named after the town of Cotija, Michoacán. It’s often called the “Parmesan of Mexico” and is used as a grating cheese.
Coyotas
A traditional dessert from Sonora, like a large, flat, cookie-like empanada filled with piloncillo (unrefined cane sugar).
Crepas con Cajeta
Thin French-style crêpes that have been fully adopted into Mexican cuisine, most famously served filled or topped with cajeta (goat’s milk caramel) and often pecans.
Cuachala
A thick, savory stew from Jalisco made with shredded chicken or pork in a guajillo chile broth that is thickened with toasted corn masa, giving it a unique texture.