This list includes 28 Mexican foods that start with E, from “Ejotes a la Mexicana” to “Estudiantes”. The selection covers common home-cooked favorites and regional specialties used in daily meals and festivals.
Mexican foods that start with E are a mix of everyday dishes and regional specialties rooted in indigenous and Spanish culinary traditions. For example, “Ejotes a la Mexicana” shows simple, home-style flavors served across many households.
Below you’ll find the table with [COLUMN_NAMES].
Name: This lists the dish name in Spanish so you can recognize the original term quickly and accurately.
English translation: You see a clear, short translation or common equivalent to help with recipes, menus, and travel.
Region: Shows the state or region where the dish is most associated so you understand its geographic and cultural roots.
Core ingredients: Lists 2–5 main ingredients so you can gauge flavor, dietary needs, and whether you want to try the recipe.
Mexican foods that start with E
| Name | English translation | Region | Core ingredients |
|---|---|---|---|
| Elote | Mexican street corn on the cob | National | Corn, mayonnaise, cotija cheese, lime, chili powder |
| Esquites | Mexican corn salad in a cup | National | Corn kernels, mayonnaise, lime, epazote, cheese |
| Enchiladas | Tortillas dipped in chili sauce | National | Corn tortillas, chili sauce, cheese, onion |
| Enchiladas Verdes | Green enchiladas | National | Tortillas, tomatillos, chicken, crema, cheese |
| Enchiladas Rojas | Red enchiladas | National | Tortillas, dried red chilis, tomato, onion, cheese |
| Enchiladas Suizas | Swiss-style enchiladas | National | Tortillas, tomatillo sauce, crema, melted cheese |
| Enchiladas Mineras | Miner’s style enchiladas | Guanajuato | Tortillas, guajillo sauce, potatoes, carrots, cheese |
| Enchiladas Potosinas | San Luis Potosí-style enchiladas | San Luis Potosí | Chili-infused masa, cheese, onion, crema |
| Enfrijoladas | Tortillas in black bean sauce | National | Corn tortillas, black beans, cheese, onion, avocado |
| Entomatadas | Tortillas in tomato sauce | National | Corn tortillas, tomatoes, onion, garlic, cheese |
| Empanadas | Stuffed pastry turnovers | National | Dough, filling (meat/cheese/fruit), oil for frying |
| Escabeche | Pickled vegetables | National | Jalapeños, carrots, onions, vinegar, herbs |
| Escamoles | Ant larvae or “Mexican caviar” | Central Mexico | Ant larvae, butter, epazote, onion |
| Espagueti Verde | Green spaghetti | National | Spaghetti, poblano peppers, crema, cilantro |
| Espagueti Rojo | Red spaghetti | National | Spaghetti, tomatoes, onion, crema |
| Espinazo de Puerco | Pork spine stew | National | Pork spine, tomatillos or tomatoes, chilis, vegetables |
| Ejotes a la Mexicana | Mexican-style green beans | National | Green beans, tomato, onion, serrano chili |
| Empalmes | Spliced or stacked tortillas | Nuevo León | Corn tortillas, refried beans, salsa, pork lard |
| Encacahuatado | Peanut mole or stew | Puebla/Veracruz | Chicken or pork, peanuts, dried chilis, tomato |
| Ensalada de Nopales | Cactus paddle salad | National | Nopales (cactus), tomato, onion, cilantro, cheese |
| Ensalada de Nochebuena | Christmas Eve salad | National | Beets, jicama, orange, peanuts, lettuce |
| Enjococado | Chicken in jocoque sauce | Jalisco | Chicken, jocoque (cultured buttermilk), chilis |
| Estofado Almendrado | Almond stew | Puebla/Oaxaca | Chicken or pork, almonds, dried chilis, spices |
| Estudiantes | Students fritters | Guanajuato | Flour, piloncillo, egg, anise |
| Erizo de mar | Sea urchin | Baja California | Sea urchin roe (uni), lime |
| Enjambres de Chocolate | Chocolate clusters or “swarms” | National | Chocolate, corn flakes or puffed rice |
| Enchorizadas | Tortillas in chorizo sauce | Central Mexico | Corn tortillas, chorizo, tomato, chipotle |
| Envinados | Wine-flavored cookies or cake | National | Flour, sugar, eggs, sweet wine |
Descriptions
Elote
A classic street food. Grilled or boiled corn on the cob is slathered in creamy, cheesy, and tangy toppings for a perfect savory snack.
Esquites
The off-the-cob version of elote, this warm corn salad is served in a cup. It’s a comforting and flavorful snack popular nationwide.
Enchiladas
A cornerstone of Mexican cuisine. Soft corn tortillas are filled, rolled, and bathed in a savory chili sauce, then garnished.
Enchiladas Verdes
A popular version of enchiladas made with a tangy green sauce from tomatillos and chilis, often filled with shredded chicken.
Enchiladas Rojas
Classic enchiladas featuring a rich, smoky red sauce made from rehydrated dried chilis like guajillo or ancho.
Enchiladas Suizas
Named “Swiss” for their heavy use of cream and cheese. These enchiladas are baked with a creamy green sauce and topped with melted cheese.
Enchiladas Mineras
From Guanajuato’s mining region, these enchiladas are fried in red chili sauce and served with fried potatoes, carrots, and crumbled cheese.
Enchiladas Potosinas
Unique enchiladas where chili is mixed into the corn masa dough itself. The small, red tortillas are then filled with cheese and fried.
Enfrijoladas
A comforting dish where soft tortillas are smothered in a smooth, savory black bean puree instead of a chili-based salsa.
Entomatadas
A milder cousin of enchiladas. Tortillas are bathed in a simple, non-spicy tomato sauce, making it a family-friendly favorite.
Empanadas
Crescent-shaped pastries that can be fried or baked. Mexican fillings range from savory picadillo to sweet pumpkin or pineapple.
Escabeche
A tangy condiment of vegetables pickled in vinegar with herbs and spices. It’s the perfect zesty accompaniment to rich dishes like tacos.
Escamoles
A pre-Hispanic delicacy of edible ant eggs harvested from agave roots. They have a delicate, buttery, and slightly nutty flavor.
Espagueti Verde
A beloved party dish where spaghetti is coated in a vibrant and creamy sauce made from roasted poblano peppers, cilantro, and crema.
Espagueti Rojo
Similar to its green counterpart, this popular family-style dish features spaghetti in a creamy, mild tomato-based sauce.
Espinazo de Puerco
A hearty and deeply flavorful stew made with meaty pork spine bones, typically simmered in a tangy green or spicy red salsa.
Ejotes a la Mexicana
A simple and fresh side dish. Green beans are sautéed with the “a la Mexicana” trio of tomato, onion, and chili for a patriotic color scheme.
Empalmes
A specialty from northern Mexico. Two tortillas are slathered with refried beans and salsa, then grilled until toasted and slightly crispy.
Encacahuatado
A rich, savory stew with a sauce thickened with ground peanuts. It’s similar to a mole but with a distinct, nutty flavor profile.
Ensalada de Nopales
A refreshing and healthy salad made from diced, cooked cactus paddles mixed with fresh pico de gallo and topped with crumbled cheese.
Ensalada de Nochebuena
A festive and colorful salad traditionally served during the Christmas holidays. Its vibrant crimson color comes from cooked beets.
Enjococado
A regional dish where chicken is cooked in a tangy, creamy sauce made from jocoque, a type of local fermented milk product.
Estofado Almendrado
A type of complex, mole-like stew where toasted almonds are the star ingredient, creating a rich, nutty, and mildly sweet sauce.
Estudiantes
A traditional sweet treat, these are small, golden fritters or doughnuts, often flavored with anise and drenched in a piloncillo (raw sugar) syrup.
Erizo de mar
A delicacy from the Pacific coast. The fresh roe (uni) is often eaten straight from the shell with a squeeze of lime to highlight its briny flavor.
Enjambres de Chocolate
A simple no-bake sweet treat where cereal or nuts are mixed with melted chocolate and dropped into little clusters or “swarms” to harden.
Enchorizadas
A savory variation of enchiladas where tortillas are bathed in a rich and spicy sauce made from ground chorizo sausage.
Envinados
A traditional sweet, often a cookie or small cake, that has been soaked or flavored with sweet wine, giving it a distinct aroma and moist texture.