Here you’ll find 42 Mexican foods that start with A, organized from “Aborrajados” to “Ayocotes en dulce”. They include snacks, sauces, sweets, and regional mains you can use for recipes, travel planning, and menu ideas.
Mexican foods that start with A are traditional dishes, street snacks, and desserts whose names begin with A. Many reflect regional ingredients and stories, with “Aborrajados” a well-known example of sweet and savory contrast.
Below you’ll find the table with Dish, Translation, Region, and Main ingredients.
Dish: The Spanish name of the food, quoted when useful, so you can recognize dishes and search recipes or menus quickly.
Translation: An English rendering of the name, helping you understand the dish and decide what to try or cook.
Region: The state or region where the dish is most common, helping you connect dishes to local traditions or travel plans.
Main ingredients: Two to five core ingredients that define the flavor and texture, useful for cooks and allergy awareness.
Mexican foods that start with A
| Name | English translation | Region | Core ingredients |
|---|---|---|---|
| Atole | Hot corn drink | national | masa, milk or water, sugar |
| Atole de elote | Sweet corn atole | national | fresh corn, masa, milk, sugar |
| Alegría | Amaranth candy | national | amaranth, honey or piloncillo, seeds/nuts |
| Aguas frescas | Fruit waters | national | fruit, water, sugar, ice |
| Agua de jamaica | Hibiscus water | national | hibiscus calyces, water, sugar |
| Agua de tamarindo | Tamarind water | national | tamarind pulp, water, sugar |
| Agua de coco | Coconut water | coastal | fresh coconut water, coconut flesh, ice |
| Agua de pepino | Cucumber water | national | cucumber, water, lime, sugar |
| Aguachile | Spicy shrimp ceviche | Sinaloa, Pacific coast | shrimp, lime, chiles, cilantro |
| Aguamiel | Maguey sap | central Mexico | maguey sap (aguamiel), sometimes yeast |
| Ahuautle | Mexican lake “caviar” | Valley of Mexico | ahuautle (insect eggs), salt, tortilla |
| Albóndigas | Meatballs | national | ground meat, rice, tomato, spices |
| Alambre | Grilled meat and veggies | northern Mexico | beef, bacon, bell peppers, onions |
| Adobo | Marinade/sauce | national | dried chiles, vinegar, garlic, spices |
| Alfeñique | Sugar paste figures | national (Day of the Dead) | sugar, egg white, colorants |
| Acitrón | Candied biznaga | central Mexico | biznaga cactus, sugar, lime |
| Achiote | Annatto paste | Yucatán, southeast | annatto seeds, garlic, oregano, vinegar |
| Arroz a la tumbada | Veracruz seafood rice | Veracruz | rice, shrimp/seafood, tomato, epazote |
| Arroz a la mexicana | Mexican-style rice | national | rice, tomato, onion, peas/carrot |
| Arroz rojo | Red rice (Mexican rice) | national | rice, tomato, garlic, onion |
| Arroz con leche | Rice pudding | national | rice, milk, cinnamon, sugar |
| Atún a la veracruzana | Tuna Veracruz-style | Veracruz | tuna, tomato, olives, capers |
| Arrachera | Skirt steak | northern Mexico | skirt steak, salt, lime |
| Aguacate relleno | Stuffed avocado | coastal/national | avocado, seafood or chicken, mayonnaise |
| Avena preparada | Sweet oatmeal drink | national | oats, milk, cinnamon, sugar |
| Ate | Fruit paste | national | quince (membrillo) or other fruit, sugar |
| Atole de pinole | Pinole atole | northern Mexico | pinole (toasted corn flour), water, piloncillo |
| Arrope | Fruit syrup preserve | Jalisco/central | piloncillo, fruit, water |
| Antojitos | Mexican street snacks | national | corn masa, tortillas, assorted fillings |
| Agua de cebada | Barley water | national | barley, water, sugar, lemon |
| Agua de avena | Oat drink | national | oats, milk or water, sugar |
| Almejas a la Mexicana | Clams Mexican-style | coastal Mexico | clams, tomato, onion, chiles |
| Aborrajados | Fried stuffed plantains | Colima, Guerrero | ripe plantain, cheese, batter, sugar |
| Ayocotes en dulce | Sweet stewed ayocotes | central Mexico | ayocote beans, piloncillo, cinnamon |
| Axayácatl | Edible water bug | Valley of Mexico | axayácatl (insect), salt, cooked tortilla |
| Atole de arroz | Rice atole | national | rice, milk, sugar, cinnamon |
| Arroz con pollo | Chicken and rice | national | rice, chicken, tomato, spices |
| Atole de fresa | Strawberry atole | national | strawberries, masa, milk, sugar |
| Agua de melón | Melon water | national | melon, water, lime, sugar |
| Ajoarriero | Garlic cod spread | national/regions | salt cod, garlic, olive oil, tomato |
| Almendrados | Almond cookies | national | almonds, sugar, egg whites |
| Arroz a la banda | Band-style rice | Sinaloa, Baja California | rice, fish stock, garlic, tomato |
Descriptions
Atole
Warm, thick masa-based drink gently sweetened and spiced, served at breakfasts and festivities across Mexico.
Atole de elote
Silky, sweet atole made from fresh corn; a market and street favorite at breakfast or during fairs.
Alegría
Crunchy chewy bars of toasted amaranth bound with syrup, an ancient snack sold at markets and festivals.
Aguas frescas
Light, refreshing drinks made by blending fruit, seeds or grains with water and sugar, ubiquitous at street stalls.
Agua de jamaica
Tart, deep-red infusion of dried hibiscus flowers served chilled—one of Mexico’s most popular aguas frescas.
Agua de tamarindo
Sweet-and-sour agua fresca made from tamarind pulp, commonly sold in markets and street stands.
Agua de coco
Naturally hydrating coconut water sold fresh on beaches and coastal markets throughout Mexico.
Agua de pepino
Cool, subtly sweet cucumber agua fresca often blended with lime for a refreshing street drink.
Aguachile
Raw shrimp cured in lime and fiery chiles with cilantro—bright, spicy and native to Sinaloa’s seafood stalls.
Aguamiel
Sweet sap harvested from maguey, traditionally drunk fresh or fermented into pulque; a pre-Hispanic staple.
Ahuautle
Tiny clusters of aquatic insect eggs used like caviar in omelettes or gorditas—an ancient Aztec delicacy.
Albóndigas
Comforting meatballs served in broth or rich tomato sauce; a homemade favorite and common street-soup ingredient.
Alambre
Skillet or grill-cooked chunks of meat and bacon with peppers and onions, often finished with cheese for tacos.
Adobo
Versatile red marinade or sauce used to season meats; recipes vary widely by region and family.
Alfeñique
Delicate molded sugar used to craft Day of the Dead skulls and figurines—traditional, decorative confections.
Acitrón
Sticky candied cactus historically used in pan dulce and festive sweets, now rare due to conservation concerns.
Achiote
Bright-red seasoning paste that colors and flavors Yucatecan classics like cochinita pibil.
Arroz a la tumbada
Savory coastal rice cooked with mixed seafood and a tomato-based broth; Veracruz’s hearty seaside rice dish.
Arroz a la mexicana
Everyday red rice sautéed with tomato and vegetables, a classic accompaniment across Mexican tables.
Arroz rojo
Fluffy, reddish rice flavored with tomato and aromatics; a simple staple alongside many Mexican mains.
Arroz con leche
Creamy rice pudding simmered with milk and cinnamon, served warm or chilled as a comforting dessert.
Atún a la veracruzana
Tuna steaks simmered in tomato sauce with olives and capers—a signature Veracruz preparation with coastal flavors.
Arrachera
Flavorful marinated skirt steak grilled for tacos or platters, especially popular in northern Mexico’s parrillas.
Aguacate relleno
Halved avocados filled with seafood or chicken salad—served as appetizers or street snacks in many coastal towns.
Avena preparada
Creamy oat-based beverage or porridge often sold warm with cinnamon and nuts for breakfast or snacks.
Ate
Thick fruit paste sliced and eaten with cheese or bread, common in markets and home pantries.
Atole de pinole
Smoky, slightly sweet atole made from toasted corn flour (pinole), traditional in northern regions.
Arrope
Reduced fruit and piloncillo syrup used as a spread or sweetener in traditional cooking and confectionery.
Antojitos
Umbrella term for beloved street items—tacos, sopes, tlacoyos—central to casual Mexican eating culture.
Agua de cebada
Nutty, lightly sweet barley infusion served chilled as a refreshing and traditional agua fresca.
Agua de avena
Smooth, milky beverage made from blended oats, often served cold with cinnamon for breakfast or snacks.
Almejas a la Mexicana
Fresh clams cooked in a vibrant tomato-onion-chile sauce, a staple on many coastal menus.
Aborrajados
Sweet-and-savory fried plantains filled with cheese, a popular street treat on Mexico’s Pacific coast.
Ayocotes en dulce
Large white beans simmered in sweet syrup until tender; a traditional Mexican dessert or snack.
Axayácatl
Pre-Hispanic delicacy of edible water bugs, eaten fried or incorporated into sauces in central Mexico.
Atole de arroz
Smooth atole where cooked rice is blended with milk and spices for a comforting warm beverage.
Arroz con pollo
Hearty, family-style dish of rice simmered with chicken and aromatics—common at gatherings and weeknight meals.
Atole de fresa
Fruity atole made with fresh strawberries; a bright, seasonal twist on the classic corn drink.
Agua de melón
Sweet melon-based agua fresca popular in summer, made from blended cantaloupe or honeydew and lime.
Ajoarriero
Shredded salt cod cooked with garlic and tomato into a savory spread or filling, served at festive meals.
Almendrados
Crunchy almond cookies often baked for celebrations and Christmas, with a sweet, nutty bite.
Arroz a la banda
Coastal rice cooked in concentrated fish broth, usually accompanied by fried seafood and lime.