This list includes 13 Mexican foods that start with D, from “Discada” to “Duros”. They range from hearty regional mains to popular snacks and accompaniments used in street food, home cooking, and celebrations.

Mexican foods that start with D are regional specialties and street favorites that highlight local ingredients and bold flavors. For example, discada began as a communal skillet meal in northern ranches, while duros became beloved crunchy street snacks.

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

Dish: The traditional Spanish name of the food, so you can recognize it on menus and in recipes across Mexico.

English translation: A concise translation in parentheses to help you understand meaning and find equivalent recipes or descriptions in English.

Region: The state or general area where the dish is most associated, helping you trace local traditions and ingredients.

Core ingredients: The two to five main ingredients used, so you know flavor profiles and whether the dish suits your pantry.

Notes: Brief tips on preparation, serving context, or common variations to help you decide what to cook or taste.

Mexican foods that start with D

NameEnglish translationRegionMain ingredients
DiscadaMixed-meat disc grillNorthern Mexico (Chihuahua, Nuevo León)Beef, pork, chorizo, onion
DurosFried wheat puffs (chicharrón de harina)National (street snack)Wheat flour, baking soda, oil, salt
DivorciadosDivorced tacosCentral Mexico / nationalTortillas, meat filling, salsa roja, salsa verde
DobladasFolded tortillasCentral MexicoCorn tortillas, cheese, meat or beans, oil
Dulce de camoteCandied sweet potatoPuebla (Camote de Puebla)Sweet potato, piloncillo, cinnamon, water
Dulce de calabazaCandied pumpkin (calabaza en tacha)Central Mexico / nationalPumpkin, piloncillo, cinnamon, orange peel
Dulce de tamarindoTamarind candyNationalTamarind pulp, sugar, chile powder
Dulce de membrilloQuince paste (ate)Puebla, Hidalgo, nationalQuince, sugar, lemon juice
Dulce de papayaCandied papayaNationalPapaya, sugar, lime, piloncillo
Dulce de tejocoteCandied tejocote (Mexican hawthorn)Central MexicoTejocote, piloncillo, cinnamon
Dulce de guayabaGuava sweet (guava paste/ate)National (commonly Puebla, Jalisco)Guava pulp, sugar, lemon
Dulce de cocoCandied coconutCoastal Mexico (Veracruz, Guerrero)Coconut (shredded), sugar or piloncillo, lime
Dulce de lecheCaramelized milk (dulce de leche / cajeta)National (cajeta famed in Celaya)Milk, sugar, vanilla

Descriptions

Discada
A hearty northern Mexican specialty where mixed meats are seared together on a plow disc over open fire, finished with onion and tomato for a smoky, communal skillet meal.
Duros
Crisped, puffed wheat snacks fried until airy and crunchy, commonly dressed with lime, chili powder, salsa, and eaten as a popular street-side treat.
Divorciados
Two tacos served side-by-side with different salsas (red and green) so each has its own sauce—playfully called “divorced” because the salsas stay apart.
Dobladas
Tortillas folded over a filling (cheese, meat or beans) then lightly fried or baked—similar to small quesadillas, often sauced and served warm.
Dulce de camote
Sweet potatoes simmered with piloncillo and spices until thick and glossy; a traditional Puebla sweet sold at markets and fairs.
Dulce de calabaza
Chunks of pumpkin slowly cooked in piloncillo syrup with cinnamon and citrus peel, a classic holiday dessert and Day-of-the-Dead offering.
Dulce de tamarindo
Tamarind pulp sweetened (and often spiced) into pastes, balls, or bars—tangy, sweet, and commonly sold as candies or snacks.
Dulce de membrillo
Quince pulp reduced into a firm, sliceable paste (often called “ate”), traditionally paired with cheese or pan dulce.
Dulce de papaya
Papaya pieces cooked in syrup until tender and glossy; eaten as dessert, with crema, or used in aguas frescas.
Dulce de tejocote
Small tejocote fruits simmered in piloncillo syrup with warm spices—classic in winter punches (ponche) and seasonal festivities.
Dulce de guayaba
Guava pulp reduced with sugar into a thick paste (ate) or candies, used in pastries, confections, and eaten with cream cheese.
Dulce de coco
Shredded coconut cooked with sugar into chewy bars or balls, a ubiquitous coastal sweet sold at markets and beach stalls.
Dulce de leche
Milk slowly simmered with sugar until caramelized into a spreadable sweet; Mexico’s version “cajeta” often uses goat’s milk and is beloved on desserts and pan dulce.
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