This list includes 13 Mexican foods that start with B, from “Bacalao a la vizcaína” to “Buñuelo”. They range from seafood stews and savory street snacks to festive sweets, useful for cooking, travel planning, and menu research.

Mexican foods that start with B are regional dishes and snacks made from staples like corn, chiles, and seafood. For example, the buñuelo is a fried sweet enjoyed at holidays across Mexico.

Below you’ll find the table with Dish, Translation, Region, and Main ingredients.

Dish: The Spanish dish name; you can use it to recognize recipes, menu listings, and local references.

Translation: A brief English name or equivalent that helps you understand the dish at a glance or translate menus.

Region: The state or area where the dish is most popular; you use this to explore regional food traditions.

Main ingredients: Two to five core ingredients that define the flavor and preparation, useful for shopping and recipe selection.

Mexican foods that start with B

NameSpanish nameRegionCore ingredients
BuñueloBuñuelonationalflour, sugar, oil, cinnamon
BarbacoaBarbacoaHidalgo / Estado de México / nationallamb or goat, maguey leaves, onion, garlic
BirriaBirriaJalisco (notably Tlaquepaque, Cocula) / nationalgoat or beef, guajillo chile, garlic, spices
Bacalao a la vizcaínaBacalao a la vizcaínanational (Christmas tradition)salted cod, tomato, olives, capers
BolilloBolillonationalwheat flour, yeast, salt, water
BucheBuchenationalpork stomach, onion, garlic, spices
Bistec a la mexicanaBistec a la mexicananationalbeef, tomato, onion, jalapeño
BanderillaBanderillastreet food / nationalpickled vegetables, jalapeño, onion, olives
ButifarraButifarraYucatánpork, garlic, oregano, casing
BarquilloBarquillonationalflour, sugar, egg, butter
BizcochoBizcochonationalflour, sugar, eggs, butter
BocolBocolPuebla / Veracruzcorn masa, pork or chicken, salsa, lard
BolloBolloVeracruz / Tabascocorn masa, banana leaf, pork or fish

Descriptions

Buñuelo
Crispy fried dough disc sprinkled with sugar or piloncillo and cinnamon, a classic fair and holiday treat across Mexico.
Barbacoa
Slow-roasted meat traditionally cooked in an underground pit wrapped in maguey; served with onion, cilantro and spicy salsas.
Birria
A rich, spicy stewed meat originally from Jalisco, eaten as a hearty consommé or shredded in tacos with lime and onion.
Bacalao a la vizcaína
A festive Christmas stew of rehydrated salted cod in a tomato-anchovy-olive sauce, common on posada menus across Mexico.
Bolillo
A crusty Mexican bread roll used for tortas and breakfasts; similar to a French roll but with a distinct shape and crumb.
Buche
Braised pork stomach commonly served as taco filling at taquerías; tender, flavorful, and a popular offal choice.
Bistec a la mexicana
Thin slices of beef quickly sautéed with tomato, onion and jalapeño—homey, colorful, and named for its “Mexican” salsa colors.
Banderilla
Skewered street snack of pickled vegetables, chiles and sometimes cheese or sausage, sold at fairs and mercados.
Butifarra
Short, lightly spiced pork sausage popular in Yucatán, often grilled and served in sandwiches or with corn dishes.
Barquillo
Thin, crispy rolled wafer cookie sold at fairs and bakeries, often enjoyed with coffee or ice cream.
Bizcocho
General term for light cakes or sweet breads in Mexico, enjoyed as a simple dessert or with coffee.
Bocol
Small griddled or fried masa patties topped or stuffed with stewed meat and salsa; a regional antojito from Puebla and coastal Veracruz.
Bollo
Tamal-like parcel wrapped in banana or plantain leaf, typical along the Gulf coast and filled with savory meats or fish.
If you think there is a missing term, let us know using the contact form.