This list includes 19 Mexican foods that start with J, from “Jabalí” to “Jícama”. It spans well-known dishes and regional specialties, useful for cooks, travelers, bloggers, and curious readers.
Mexican foods that start with J are a mix of street staples, stews, snacks, and regional specialties with diverse origins. A notable example is jícama, a crunchy root eaten raw, pickled, or in salads across Mexico.
Below you’ll find the table with the columns: Name, English translation, Region, and Main ingredients.
Name: Shows the dish name in Spanish, helping you recognize it on menus, labels, and recipe lists.
English translation: Gives a concise English name or translation so you understand the dish’s main idea quickly.
Region: Notes the state or region where the dish is common, useful for travel or regional research.
Main ingredients: Lists two to five core ingredients so you can judge flavor profiles or cooking requirements fast.
Mexican foods that start with J
| Name | English name | Region | Core ingredients |
|---|---|---|---|
| Jalapeño | Jalapeño pepper | Veracruz, National | Chili pepper |
| Jícama | Jicama / Mexican turnip | National | Jícama root |
| Jericalla | Mexican flan-like custard dessert | Jalisco (Guadalajara) | Milk, eggs, sugar, cinnamon, vanilla |
| Jocoque | Fermented milk cream / Mexican buttermilk | National | Milk, salt, rennet |
| Jamoncillo | Milk fudge candy | National (prominent in Puebla, Michoacán) | Milk, sugar, pecans or walnuts |
| Jaibas Rellenas | Stuffed crabs | Tamaulipas, Veracruz, Campeche | Crab meat, tomato, onion, chili, breadcrumbs |
| Jumiles | Edible stink bugs | Guerrero, Morelos (Taxco) | Jumiles (insects) |
| Jamaica (flor) | Hibiscus flower | National | Dried hibiscus calyces |
| Joroches | Corn dough dumplings | Yucatán | Corn masa, lard, ibes (beans) |
| Jitomate | Red tomato | National | Tomato |
| Joloches | Triangular tamales | Huasteca Potosina | Corn masa, pork lard, salsa, various fillings |
| Jocoatole | Sour corn atole | Michoacán, Guerrero, Veracruz | Corn masa, water, salt, chili |
| Jabalí | Wild boar meat | Southern and Southeastern Mexico | Wild boar meat |
| Jurel | Horse Mackerel / Jack fish | Coastal regions (Pacific and Gulf) | Jurel fish |
| Jalapeños Rellenos | Stuffed jalapeño peppers | National | Jalapeño peppers, cheese, meat, batter |
| Jamón del Diablo | Deviled ham spread | National | Ham, chili peppers, spices |
| Jilote | Young corn cob / Baby corn | National | Corn |
| Jaltomate | Creeping false holly | Central Mexico | Jaltomate fruit |
| Judas | Judas bread | Central Mexico | Wheat flour, piloncillo, anise, cinnamon |
Descriptions
Jalapeño
A medium-sized, moderately hot chili pepper fundamental to Mexican cuisine. It’s used fresh, pickled (en escabeche), or smoked to become chipotle pepper.
Jícama
A crisp, juicy, and slightly sweet root vegetable. It’s most famously eaten raw as a snack, sliced and sprinkled with lime juice, chili powder, and salt.
Jericalla
A beloved custard dessert from Guadalajara, similar to crème brûlée. It’s baked until the top is slightly burnt, giving it a characteristic caramelized flavor.
Jocoque
A tangy, creamy, fermented milk product with a consistency between sour cream and yogurt. It’s used as a refreshing topping for tacos, soups, and other antojitos.
Jamoncillo
A traditional soft candy, similar to fudge, made by slowly cooking goat’s or cow’s milk and sugar. It often includes nuts and has a distinctive caramel-like flavor.
Jaibas Rellenas
A coastal delicacy where crab shells are filled with a savory mixture of cooked crab meat and vegetables, then topped with breadcrumbs and baked until golden.
Jumiles
A pre-Hispanic delicacy of small, edible insects with a strong, iodine-like, and sometimes cinnamon-like flavor. They are eaten live, toasted, or ground into salsas.
Jamaica (flor)
While famous for the ‘agua de Jamaica’ drink, the rehydrated flowers are also used in savory dishes like tacos, enchiladas, or quesadillas as a tangy meat substitute.
Joroches
Small, diamond-shaped corn masa dumplings, often filled with beans. They are typically cooked in a flavorful broth or soup, like the classic ‘frijol con puerco’.
Jitomate
The ubiquitous red tomato, a cornerstone of Mexican cuisine derived from the Nahuatl word ‘xītomatl’. It is the base for countless salsas, sauces, soups, and stews.
Joloches
A unique type of tamal from the Huasteca region, shaped like a triangle or rhombus and wrapped in papatla leaves, which impart a distinct flavor.
Jocoatole
A savory, pre-Hispanic corn-based gruel with a distinct sour taste from fermentation. It’s typically seasoned with salt and chili and served hot.
Jabalí
Wild boar, a meat consumed in Mexico since ancient times, especially in rural areas. It is prized for its lean texture and strong flavor, often prepared in adobos or pipianes.
Jurel
A common and affordable fish found in Mexican coastal waters. It is prepared in many ways, including fried (jurel frito), in ceviche, or in savory fish tacos.
Jalapeños Rellenos
A popular appetizer where jalapeños are hollowed out, filled with cheese or picadillo, often battered and fried, and served with a creamy dip.
Jamón del Diablo
A popular spicy ham pâté or spread, typically sold in a can. It’s a common pantry staple used as a filling for sandwiches, tortas, or as a botana with crackers.
Jilote
The tender, immature ear of corn harvested before its kernels have fully developed. It’s used in stews, soups, and pickled preparations, prized for its delicate flavor.
Jaltomate
A small, dark berry from the nightshade family, used since pre-Hispanic times. It has a flavor similar to a tomatillo and is used to make unique salsas and moles.
Judas
A type of ‘pan de feria’ (fair bread), often shaped like a devil or human figure. It’s a sweet, spiced bread sold during Lent and Holy Week festivities.