This list includes 17 Mexican foods that start with H, from “Hicacos en Almíbar” to “Huitlacoche”. It spans sweets, street foods, stews, and regional specialties that showcase Mexico’s culinary diversity.
Mexican foods that start with H are a mix of everyday dishes and regional specialties rooted in indigenous and colonial traditions. For example, “huitlacoche” is a prized corn fungus used as a savory filling since pre-Columbian times.
Below you’ll find the table with Dish, English name, Region, Main ingredients, Category, and Notes.
Dish: The traditional Spanish name of the food as commonly used in Mexico, so you can locate recipes or menus.
English name: A short English translation or common equivalent that helps you understand unfamiliar Spanish terms quickly.
Region: The Mexican state or region where the dish is most associated, useful when you plan regional tasting or travel.
Main ingredients: Two to five core ingredients that define the dish, helping you decide whether to try or cook it.
Category: A brief label (for example: street food, dessert, soup) that helps you sort dishes by meal type.
Notes: Extra details such as serving style, seasonality, or a short cultural note to enrich your understanding.
Mexican foods that start with H
Name
English translation
Region
Core ingredients
Huarache
Sandal-shaped corn masa boat
Mexico City
Corn masa, beans, salsa, cheese
Horchata
Rice and cinnamon drink
National
Rice, water, cinnamon, sugar
Huitlacoche
Corn mushroom (Mexican truffle)
Central Mexico
Corn fungus, onion, epazote
Huevos Rancheros
Ranch-style eggs
National
Eggs, tortillas, tomato salsa, chili
Huevos Divorciados
Divorced eggs
National
Eggs, tortillas, salsa roja, salsa verde
Huevos a la Mexicana
Mexican-style scrambled eggs
National
Eggs, tomato, onion, serrano chili
Huevos Motuleños
Motul-style eggs
Yucatán
Eggs, tortillas, black beans, tomato-habanero sauce
Hojaldra
Puff pastry bread
Puebla
Flour, butter, sugar, yeast
Huauzontle
Aztec broccoli fritters
Central Mexico
Huauzontle plant, cheese, eggs, tomato sauce
Huatape
Huastecan seafood stew
La Huasteca
Shrimp, corn masa, chili peppers, tomato
Hormigas Chicatanas
Flying leaf-cutter ants
Oaxaca
Chicatana ants, salt, chili
Higaditos
Scrambled eggs with chicken giblets
Oaxaca
Eggs, chicken liver, chicken gizzards, onion
Hilachas
Shredded meat stew
Chiapas
Shredded beef, tomato, potato, guajillo chili
Huevos Ahogados
Drowned eggs
National
Eggs, tomato, serrano chili, onion
Hojuelas
Fried sweet fritters
National
Flour, egg, sugar, cinnamon
Huaya
Spanish lime fruit snack
Yucatán Peninsula
Huaya fruit, lime, salt, chili powder
Hicacos en Almíbar
Cocoplums in syrup
Coastal Regions
Hicaco fruit, sugar, water, cinnamon
Descriptions
Huarache
A popular street food of flattened oval masa, topped with beans, salsa, cheese, and meats. It is named for its resemblance to a traditional sandal (huarache).
Horchata
A refreshing, milky-looking beverage made from rice, cinnamon, and sugar. It’s a staple at taquerias and one of the most popular aguas frescas (fresh waters).
Huitlacoche
A delicacy of fungus that grows on corn, often called a “Mexican truffle.” It has a smoky, earthy flavor and is commonly used as a filling for quesadillas or tacos.
Huevos Rancheros
A classic Mexican breakfast of fried eggs served on lightly fried corn tortillas and topped with a savory tomato-chili sauce. Often served with refried beans.
Huevos Divorciados
A playful breakfast dish featuring two fried eggs, each “divorced” and covered in its own sauce—one in red salsa and the other in green salsa.
Huevos a la Mexicana
Scrambled eggs cooked with diced tomato, onion, and serrano chili. The ingredients represent the red, white, and green colors of the Mexican flag.
Huevos Motuleños
A signature breakfast from Motul, Yucatán. Fried eggs on tortillas with black beans, topped with a zesty sauce, ham, peas, and cheese.
Hojaldra
A type of layered, flaky bread similar to puff pastry. It can be sweet or savory and is a famous bread for Day of the Dead celebrations in some regions.
Huauzontle
A pre-Hispanic plant whose stems are formed into patties with cheese, battered in egg, fried, and served in a light tomato broth.
Huatape
A thick, flavorful stew from the Huasteca region, typically made with shrimp or fish and thickened with corn masa. A comforting and hearty coastal dish.
Hormigas Chicatanas
A pre-Hispanic delicacy of large, winged ants harvested during the first rains. They are toasted on a comal and eaten as a snack or ground into a savory salsa.
Higaditos
A traditional Oaxacan breakfast dish often served at celebrations. It consists of scrambled eggs cooked with chicken giblets in a savory, brothy sauce.
Hilachas
Meaning “rags,” this is a slow-cooked stew of shredded meat in a savory tomato and chili-based sauce, often with potatoes and carrots.
Huevos Ahogados
A simple yet flavorful breakfast of poached eggs “drowned” in a brothy, spicy tomato salsa. Perfect for dipping warm tortillas into.
Hojuelas
Thin, crispy, fried pastries, often shaped like snowflakes or spirals. They are dusted with sugar and cinnamon and are a popular treat during holidays.
Huaya
A small, green, tropical fruit with a tangy, sweet pulp. Eaten as a snack by cracking the shell and seasoning the pulp with lime, salt, and chili powder.
Hicacos en Almíbar
A traditional dessert made by slowly cooking the hicaco fruit (cocoplum) in a sugary syrup, often spiced with cinnamon, until it becomes tender and sweet.
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