This list includes 16 Mexican foods that start with F, from “Fideo seco” to “Frutas en almíbar”. These dishes range from street snacks to home-cooked meals and festive sweets, useful for cooking, travel, and menu planning.
Mexican foods that start with F are traditional dishes and preparations whose Spanish names begin with the letter F. They reflect regional techniques and ingredients, for example “Fideo seco” as a comforting, tomato-scented noodle dish.
Below you’ll find the table with Name (Spanish), English translation, Region, Main ingredients, and Notes.
Name (Spanish): This lists each dish’s traditional Spanish name so you can recognize authentic recipes and local menus.
English translation: This gives a brief English name or translation, helping you understand the dish at a glance.
Region: This shows the state or area where the dish is most common, which helps with regional flavor context.
Main ingredients: This lists two to five core ingredients so you see flavor profiles and decide if you want to cook it.
Notes: This offers brief tips, variations, or serving suggestions that help you use the information in cooking or travel.
Mexican foods that start with F
| Name | English name | Region | Core ingredients | Description |
|---|---|---|---|---|
| Frijoles refritos | Refried beans | national | pinto beans, lard, onion, salt | Creamy mashed beans fried in fat; a ubiquitous side across Mexico, served with tortillas, queso or as taco filling. |
| Frijoles charros | Charro beans | national | pinto beans, bacon, chorizo, tomato, onion | Hearty “cowboy” bean stew with meats and tomatoes, served as a communal dish at celebrations and barbecues. |
| Frijoles de olla | Pot beans | national | pinto beans, epazote, onion, salt | Simple slow‑cooked beans flavored with epazote; a staple brothy side often used as base for other bean dishes. |
| Frijoles puercos | “Pig” beans | national | pinto beans, chorizo, lard, cheese | Rich, spicy mashed beans with chorizo and lard—popular as a spread or hearty side in northern and central Mexico. |
| Frijol con puerco | Beans with pork | Yucatán | black or pinto beans, pork, achiote, oregano | Yucatecan comfort stew pairing beans and pork, often seasoned with achiote and served with corn tortillas. |
| Frijoles rancheros | Ranch-style beans | national | pinto beans, tomato, chile, onion | Rustic beans cooked with tomatoes and chiles; served hot with eggs or tortillas for a countryside-style meal. |
| Flautas | Flautas (rolled tacos) | national | corn tortillas, shredded chicken/beef, oil | Corn tortillas filled, rolled tightly and fried until crisp; commonly topped with crema, salsa and cheese. |
| Flan | Flan | national | milk, eggs, sugar, vanilla | Silky caramel custard dessert found across Mexico, from home kitchens to restaurants, often flavored with vanilla or cajeta. |
| Fideo seco | Dry fideo noodles | national | fideo pasta, tomato, garlic, onion, oil | Toasted vermicelli cooked with tomato and aromatics until saucy and dry; a comforting staple side or main. |
| Fricasé de pollo | Chicken fricassee | national | chicken, garlic, tomato, spices | Homey braised chicken in a lightly spiced tomato‑garlic sauce, often served with rice or tortillas. |
| Fresas con crema | Strawberries with cream | national | strawberries, cream, sugar | Popular, simple dessert or snack of sweet strawberries folded into sweet cream, common at markets and family meals. |
| Fruta con chile | Fruit with chili | national | assorted fruit, chili powder, lime, salt | Bright street‑food snack of fresh fruit dusted with chile and lime for sweet, spicy contrast. |
| Frutas en almíbar | Fruit in syrup | national | assorted fruit, sugar, water | Preserved fruits simmered in syrup and served chilled as a dessert or with ice cream. |
| Filete a la Veracruzana | Veracruz-style fillet | Veracruz | white fish, tomato, olives, capers | Classic coastal dish: fish baked in a piquant tomato sauce with olives and capers, reflecting Veracruz’s Mediterranean influences. |
| Filete empanizado | Breaded fillet | national | fish or beef fillet, breadcrumbs, egg, oil | Simple breaded and fried fillet, served with lime and sides; common in home cooking and local eateries. |
| Frijoles a la mexicana | Mexican-style beans | national | pinto beans, tomato, onion, chile | Beans cooked “a la mexicana” with tomato, onion and chile—bright, savory and often eaten with tortillas. |