This list includes 10 Mexican foods that start with O, from “Obleas” to “Ostiones en su Concha”. It highlights snacks, seafood, and regional dishes common in street markets and home cooking.

Mexican foods that start with O are varied items ranging from sweet wafers to coastal seafood preparations. For example, obleas are thin sweet wafers enjoyed across Mexico, while ostiones reflect coastal seafood traditions.

Below you’ll find the table with Name, English translation, Region, and Main ingredients.

Name: The dish’s original Spanish name as commonly used in Mexico, so you can recognize it on menus and markets.

English translation: A concise English name or literal translation to help you understand the dish at a glance.

Region: Where the dish is most associated, so you know its geographic origin and culinary context.

Main ingredients: Two to five core ingredients that define the dish’s flavor and help you spot similar recipes.

Mexican foods that start with O

NameEnglish translationTypeRegion & core ingredients
ObleasWafers with caramelDessert, SnackNational; Wheat flour wafers, cajeta (goat’s milk caramel), seeds
Och KekenSpicy Pork StewStew, Main DishYucatán; Pork, achiote paste, habanero chili, sour orange juice
Ojo de BueyOx Eye BreadPan Dulce, PastryNational; Bread dough, pound cake batter, sugar, egg
OjitánWild green herbIngredient, VegetableVeracruz; Ojitán leaves
OlotesCorncobs (young corn)Snack, IngredientNational; Corn on the cob, lime, chili powder, mayonnaise, cheese
Olla de FrijolesPot of BeansSide Dish, StapleNational; Dried beans, water, onion, epazote, salt
OrejasEars (Palmier pastries)Pan Dulce, PastryNational; Puff pastry, sugar, butter
Orégano MexicanoMexican OreganoIngredient, HerbNational; Lippia graveolens leaves
Ostiones a la DiablaDeviled OystersAppetizer, SeafoodCoastal; Oysters, chipotle peppers, tomato, onion, garlic
Ostiones en su ConchaOysters on the Half ShellAppetizer, SeafoodCoastal; Oysters, lime juice, hot sauce, salt

Descriptions

Obleas
Two paper-thin wafers sandwiched together with a sweet filling, most commonly cajeta. A classic, simple treat sold by street vendors.
Och Keken
A traditional Mayan dish from the Yucatán Peninsula. It’s a flavorful and spicy pork stew known for its rich, earthy flavors from achiote.
Ojo de Buey
A popular sweet bread (pan dulce) with a ring of puffy bread dough surrounding a dense, cake-like center, resembling an ox’s eye.
Ojitán
A wild, aromatic herb from Veracruz, similar to hoja santa. Its large leaves are used to wrap tamales or flavor beans and other stews.
Olotes
Refers to corn on the cob, especially when prepared as a street snack (esquites or elotes), boiled or grilled and slathered with toppings.
Olla de Frijoles
The foundational “pot of beans” cooked slowly with simple seasonings. It’s the base for countless Mexican dishes, from refried beans to soups.
Orejas
A classic “pan dulce” found in every Mexican bakery. This flaky, buttery, heart-shaped pastry is generously coated in caramelized sugar.
Orégano Mexicano
A distinct herb from Mediterranean oregano, with a more earthy and citrusy flavor. It’s essential for pozole, menudo, and various stews.
Ostiones a la Diabla
A spicy seafood dish where oysters are cooked in a fiery “diabla” sauce made from dried chilies, tomatoes, and aromatics, often served with rice.
Ostiones en su Concha
Freshly shucked raw oysters served on their shell, typically dressed simply with lime juice and a dash of hot sauce. A quintessential coastal favorite.
If you think there is a missing term, let us know using the contact form.