This list includes 44 Mexican foods that start with T, from “Tacos” to “Turrón”. It spans street fare, home cooking, celebratory dishes, and regional sweets that show Mexico’s culinary range.

Mexican foods that start with T are a lively mix of savory and sweet dishes rooted in indigenous and Spanish traditions. A notable example is “tacos,” which show how simple ingredients become central to Mexican food culture.

Below you’ll find the table with Dish, English translation, Region, and Core ingredients.

Dish: The original Spanish name of the food, so you can recognize it on menus and recipes.

English translation: A concise English translation or explanation, helping you understand ingredients and flavor at a glance.

Region: The state or region where the dish is most associated, guiding you toward regional specialties and traditions.

Core ingredients: Two to five main ingredients that define the dish’s flavor and texture, useful for cooks and menu planners.

Mexican foods that start with T

Name Alternate names / Translation Region Core ingredients Description
Tacos Taquería staples; tacos al pastor, tacos de carne asada National Corn tortilla, meat, onion, cilantro Folded tortillas filled with many regional meats and toppings; Mexico’s ubiquitous street food, eaten any time of day.
Taquitos Taquitos dorados; flautas (when rolled larger) National Tortilla, filling (potato/meat), oil Small rolled tacos fried until crisp, served with salsa, crema and cheese as snacks or appetizers.
Tacos de canasta Tacos sudados; basket tacos Central Mexico Tortilla, stewed filling, oil, chile Soft tacos steamed in a basket, sold from street carts, prized for warmth and saucy fillings.
Tacos dorados Tacos dorados de papa; flautas National Tortilla, potato or meat filling, oil Rolled and fried tacos that are crunchy and topped with lettuce, salsa and cheese; common street food.
Tacos al pastor Al pastor; trompo tacos Mexico City / Central Pork, achiote, pineapple, onion, cilantro Marinated pork cooked on a vertical spit and shaved into tortillas, often topped with pineapple; a Lebanese-Mexican classic.
Tacos árabes Shawarma-style tacos; tacos árabes de Puebla Puebla Pork, pita-style tortilla, spices Pueblan pita-like taco from Lebanese influence, served with salsa and onions.
Tinga Tinga de pollo Puebla / Central Shredded chicken, tomato, chipotle, onion Smoky-spicy stewed shredded chicken used as taco or torta filling; common home-style and street preparation.
Tamales Tamal (singular) National Masa, filling (meat/cheese), banana leaf/corn husk Masa dough steamed in husks or leaves with savory or sweet fillings; central to Mexican celebrations.
Tamal de elote Sweet corn tamal; tamal de dulce National Fresh corn, masa, sugar, butter Sweet, tender tamal made from fresh corn kernels, often eaten as a snack or dessert.
Tamales oaxaqueños Oaxacan tamales Oaxaca Masa, mole or pork, banana leaf Oaxaca-style tamales wrapped in banana leaves, frequently savory and sometimes served in mole.
Tamal negro Tamal negro oaxaqueño Oaxaca Masa, chocolate or panela, seeds Dark-colored Oaxacan tamal sweetened and spiced; a regional festive tamal variety.
Tamal de cazuela Tamal en cazuela; tamal de olla Central Mexico Masa, broth, chicken or pork, salsa Casserole-style tamal cooked in a pot rather than wrapped, casual family dish.
Taquitos de guisado Small stewed taco; mini tacos National Tortilla, stewed filling, salsa Tiny filled tacos often served at taquerías as quick, saucy snacks.
Tostadas Tostada National Crispy tortilla, beans/seafood/meat, salsa Flat, fried or toasted tortilla piled with toppings like beans, ceviche or shredded meats; eaten as a meal or snack.
Tostilocos Tostilocos; Frito-locos Baja California / National Chips (Tostitos), cucumber, peanuts, chile Inventive street snack of chips topped with fruits, vegetables, sauces and candy, popular at festivals.
Totopos Totopos de maíz; tortilla chips National Corn tortilla, salt, oil Fried or baked triangle chips made from tortillas, served with salsas or as chilaquiles base.
Tortillas Tortilla de maíz; corn tortilla National Nixtamalized corn, water, salt Staple flatbread of Mexico; used for tacos, quesadillas and many traditional dishes.
Tortillas de harina Flour tortillas Northern Mexico Wheat flour, lard or oil, water, salt Soft wheat tortillas common in northern Mexico for burritos, quesadillas and tacos.
Tortas Torta (sandwich) National Bolillo/telera roll, meat, avocado, salsa Mexican sandwich served hot or cold; street versions are hearty and customizable.
Torta ahogada Drowned sandwich Jalisco (Guadalajara) Bolillo, carnitas, spicy tomato sauce Guadalajara specialty: a carnitas sandwich drenched in a spicy tomato sauce, often very hot and messy.
Torta de tamal Torta de tamal; guajolota (street name) Mexico City Bolillo, tamal, salsa Popular breakfast sandwich of a tamal placed inside a roll; common street-food combo in Mexico City.
Tortitas de camarón Tortitas de camarón Veracruz / Gulf coast Ground dried shrimp, masa, epazote Small savory shrimp fritters used to flavor soups or eaten as fritters, classic Veracruz coastal ingredient.
Tlacoyo Tlacoyo Central Mexico (Valley) Masa (masa azul), fava/bean, queso, nopales Oval stuffed masa cake, toasted on a comal and topped with salsa, cheese or nopales; pre-Hispanic origin.
Tlayuda Tlayuda Oaxaca Large toasted tortilla, refried beans, cheese, tasajo Oaxacan large, crisp tortilla folded over with beans, cheese, meats and avocado; regional specialty.
Tasajo Tasajo (Oaxacan) Oaxaca Beef (cured), salt, sometimes smoked Thin strips of salted or grilled beef; common in Oaxacan cuisine and as tlayuda topping.
Tacos gobernador Gobernador tacos Sinaloa / Pacific coast Shrimp, cheese, tortilla, butter Shrimp-and-cheese tacos popular in Sinaloa and coastal regions, often pan-grilled.
Tequila Tequila (spirit) Jalisco Blue agave, water, yeast Distilled spirit made from blue agave around Tequila, Jalisco; Mexico’s iconic national spirit.
Tepache Tepache West/Central Mexico Pineapple rind, piloncillo, cinnamon Mildly fermented pineapple drink, slightly effervescent and often served chilled as a street refreshment.
Tejuino Tejuino Jalisco Nixtamalized corn dough, piloncillo, lime, salt Thick fermented corn beverage, traditionally served with shaved ice and lime; regional specialty.
Tejate Tejate Oaxaca Corn, cacao, mamey seed (rosita de cacao), flor de cacao Ancient cold maize-and-cacao beverage from Oaxaca, with a foamy surface and pre-Hispanic roots.
Tuba Tuba Guerrero / Pacific coast Palm sap, yeast, sugar Fermented palm sap drink sold fresh on coastal markets; slightly sweet and lightly alcoholic.
Tascalate Tascalate Chiapas Toasted corn, cacao, achiote, cinnamon, sugar Traditional Chiapanecan beverage made from roasted maize and cacao, often eaten with milk or water.
Tamarindo Tamarindo (candy/paste) National Tamarind pulp, sugar, chili Tangy-sweet tamarind candies and pulps common across Mexico, often spiced with chile and sold in markets.
Tostadas de tinga (variation) National Crispy tortilla, tinga (shredded chicken), crema Tostada topped specifically with tinga; a common way the smoky-chipotle chicken is served.
Turrón Turrón (nougat) National Sugar, nuts (almonds/peanuts), honey or syrup Spanish-origin nougat adopted into Mexican Christmas sweets, often regional variations exist.
Trucha Trucha a la veracruzana; grilled trout Central and mountainous regions Trout, butter/oil, garlic, herbs Prepared freshwater trout often simply called “trucha”, served pan-fried or baked with regional sauces.
Tripas Tripas; tacos de tripa National Beef/pork intestines, salt, oil Cleaned and grilled intestines turned crispy for tacos; a beloved taco filling at taquerías.
Tamales de rajas Tamal de rajas con queso National Masa, poblano chiles (rajas), cheese Savory tamal filled with roasted poblano strips and cheese, a common filling across Mexico.
Tamal de chipilín Tamal de chipilín (Chiapas) Chiapas Masa, chipilín greens, cheese Chiapanecan tamal flavored with local chipilín greens; reflects regional indigenous ingredients.
Tacos de pescado Fish tacos Baja California / Pacific coast Fried/grilled fish, tortilla, cabbage, pico de gallo Baja-origin tacos featuring battered or grilled fish, typically topped with slaw and creamy salsa.
Tacos de cabeza Head tacos National Beef head meat (cheeks, tongue), onion, cilantro Tacos made from slow-cooked head cuts, prized for tender textures and rich flavor.
Tamalón / Tamalón de elote Tamalón (large tamal) Some regions Corn masa, corn kernels, sugar or meat Large-capacity tamal variety sometimes made for festivals; name varies regionally.
Tamal de frijol Bean tamal Central Mexico Masa, refried/whole beans, epazote Savory tamal featuring a bean filling, common in home cooking and markets.
Torta cubana Torta cubana Mexico City / National Bolillo, assorted meats, avocado, sauces Heavily loaded sandwich with multiple meats and toppings, popular as indulgent street food.

Descriptions

Tacos
Taquitos
Tacos de canasta
Tacos dorados
Tacos al pastor
Tacos árabes
Tinga
Tamales
Tamal de elote
Tamales oaxaqueños
Tamal negro
Tamal de cazuela
Taquitos de guisado
Tostadas
Tostilocos
Totopos
Tortillas
Tortillas de harina
Tortas
Torta ahogada
Torta de tamal
Tortitas de camarón
Tlacoyo
Tlayuda
Tasajo
Tacos gobernador
Tequila
Tepache
Tejuino
Tejate
Tuba
Tascalate
Tamarindo
Tostadas de tinga
Turrón
Trucha
Tripas
Tamales de rajas
Tamal de chipilín
Tacos de pescado
Tacos de cabeza
Tamalón / Tamalón de elote
Tamal de frijol
Torta cubana
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