This list includes 22 Mexican foods that start with G, from “Gallina Pinta” to “Gusanos de Maguey”. Many entries range from everyday street foods to regional specialties and traditional ceremonial dishes.
Mexican foods that start with G are Spanish-named dishes and ingredients found across Mexico, often tied to regional traditions. Some, like guacamole and gorditas, have ancient roots or wide cultural recognition beyond Mexico.
Below you’ll find the table with Dish, English translation, Region, Main ingredients, and Notes.
Dish: The Spanish dish name as listed; you can use it to search recipes, menus, and regional references.
English translation: A concise English name or translation that helps you recognize the dish and decide whether to click or read more.
Region: The state or region where the dish is most common, so you can connect flavors to geography and travel plans.
Main ingredients: Two to five core ingredients summarize the flavor profile and help you identify dietary preferences or cooking needs.
Notes: Quick useful details about preparation, serving style, or cultural context to help you understand each dish at a glance.
Mexican foods that start with G
| Name | English Translation | Region | Core Ingredients |
|---|---|---|---|
| Gallina Pinta | Spotted Hen soup | Sonora | Beef shank, pinto beans, hominy, cilantro |
| Gandinga | Pork offal stew | Veracruz | Pork offal (liver, kidney), tomatoes, chiles, onion |
| Garañona | Herbal liqueur | State of Mexico | Herbs, alcohol, sugar |
| Garapiñados | Candied nuts | National | Peanuts or almonds, sugar, vanilla |
| Garnachas | Small fried masa snacks | Oaxaca | Corn masa, shredded meat, salsa, queso fresco |
| Gazpacho Moreliano | Morelia-style fruit salad | Michoacán | Jícama, mango, pineapple, Cotija cheese, chile powder |
| Gobernador | Governor’s taco | Sinaloa | Shrimp, cheese, poblano chile, flour tortilla |
| Golletes | Ring-shaped Day of the Dead bread | National (seasonal) | Flour, sugar, yeast, food coloring |
| Gordita | Little fatty stuffed masa cake | National | Corn masa, chicharrón prensado, cheese, beans |
| Gorditas de Azúcar | Sugar griddle cakes | National | Wheat flour, piloncillo, cinnamon, anise |
| Gorditas de Horno | Baked sweet corn cakes | Bajío | Fresh corn masa, piloncillo, butter, cinnamon |
| Gorditas de Nata | Sweet cream griddle cakes | National | Wheat flour, nata (clotted cream), sugar, eggs |
| Gringa | Al pastor quesadilla on flour tortilla | National | Flour tortilla, al pastor pork, cheese, pineapple |
| Guacamaya | Macaw chicharrón sandwich | Guanajuato | Bolillo bread, pork cracklings (chicharrón), pico de gallo, lime |
| Guacamole | Avocado dip or spread | National | Avocado, onion, cilantro, lime, chile serrano |
| Guajolota | Turkey tamal sandwich | Mexico City | Tamal, bolillo bread |
| Gualumbos | Edible maguey flowers | Central Mexico | Maguey or agave flowers, onion, garlic, chile |
| Guanimes | A type of corn tamal | Colima | Corn masa, lard, salt or sugar |
| Guasanas | Steamed green chickpeas | Bajío | Green chickpeas, water, salt, chile |
| Guayabas en Almíbar | Guavas in syrup | National | Guavas, piloncillo, water, cinnamon |
| Guisado | Stew or braised dish | National | Meat or vegetables, chiles, tomato, onion |
| Gusanos de Maguey | Maguey worms | Central Mexico | Maguey worms, salt |
Descriptions
Gallina Pinta
A hearty and comforting beef stew from Northern Mexico, named for the speckled appearance of the beans and hominy in the broth.
Gandinga
A rich and spicy stew with Afromestizo roots, showcasing a nose-to-tail approach to cooking with flavorful, savory results.
Garañona
A vibrant green, bittersweet herbal liqueur from the town of Metepec, believed to have curative and aphrodisiac properties.
Garapiñados
A popular street snack or fair treat of nuts coated in a crunchy, caramelized sugar shell, often sold warm in paper cones.
Garnachas
Small, thick corn masa disks, fried until crisp and topped with various savory ingredients. A classic antojito from Southern Mexico.
Gazpacho Moreliano
Unlike the Spanish soup, this is a savory-sweet fruit salad from Morelia, finely diced and topped with cheese, onion, and chile.
Gobernador
A crispy, cheesy grilled shrimp taco, famously created in Sinaloa for a visiting governor. It is a staple in coastal seafood restaurants.
Golletes
A doughnut-shaped sweet bread glazed with bright pink sugar, often placed on Day of the Dead altars symbolizing the skulls of the dead.
Gordita
A thick, round cake of corn masa, griddled or fried, then split open and stuffed with savory fillings like stewed meats or cheese.
Gorditas de Azúcar
A sweet, biscuit-like griddle cake made with wheat flour and sweetened with piloncillo. A popular treat often enjoyed with coffee.
Gorditas de Horno
Soft, moist, and sweet cakes made from fresh ground corn and baked until golden. A rustic and traditional sweet from Central Mexico.
Gorditas de Nata
A very soft, spongy, and delicate griddle cake made with rich clotted cream. Often sold at roadside stands and fairs.
Gringa
Two flour tortillas filled with melted cheese and savory al pastor pork, creating a beloved dish that is a cross between a taco and a quesadilla.
Guacamaya
A signature sandwich from León, known for its incredible crunch. A hard roll is stuffed with crispy pork skin and drenched in spicy salsa.
Guacamole
Mexico’s most famous dip, made from mashed avocados and a few simple, fresh ingredients. It is served as an appetizer, side, or condiment.
Guajolota
The ultimate Mexico City breakfast on the go, this is simply a tamal stuffed inside a bolillo roll. A carb-heavy and satisfying street food staple.
Gualumbos
The delicate flowers of the maguey plant, often sautéed with onion and chile. A pre-Hispanic ingredient with a unique, slightly bitter flavor.
Guanimes
A simple, pre-Hispanic tamal from Western Mexico, often long and thin. It can be savory, served with salsa, or sweet, served with milk.
Guasanas
A simple and healthy street snack popular in Central Mexico. Fresh, young chickpeas are steamed in the pod and served with lime, salt, and chile.
Guayabas en Almíbar
A simple and traditional homemade dessert of whole guavas poached in a spiced syrup of piloncillo (unrefined cane sugar) and cinnamon.
Guisado
A general term for a myriad of savory, slow-cooked stews. Guisados are the heart of home cooking and the fillings for ‘tacos de guisado’.
Gusanos de Maguey
A pre-Hispanic delicacy, these edible larvae are harvested from the agave plant. They are typically fried until crispy and served in tacos or with guacamole.