Here you’ll find 8 Mexican foods that start with K, organized from “Chile Kut” to “Kiska”. These dishes include national favorites and regional specialties, often featuring chiles, corn, masa, or local herbs. Use this list for recipe ideas, menu planning, travel notes, or quick cultural reference.

Mexican foods that start with K are a small but varied set of dishes and ingredients with strong regional roots. Many names reflect indigenous languages or local twists on wider Mexican recipes.

Below you’ll find the table with [COLUMN_NAMES].

Dish: The Spanish or local name used in Mexico, so you can spot the exact term on menus and in recipes.

English name: A short translation or common English equivalent that helps you recognize the dish quickly.

Region: The Mexican state or area where the dish is most typical, useful when you want regional recipes or travel tips.

Core ingredients: Two to five main ingredients that define the flavor, helping you decide what to cook or expect when tasting.

Mexican foods that start with K

NameRegionEnglish translationCore ingredients
KahlúaVeracruzIconic Mexican coffee and rum liqueur.Arabica coffee, sugarcane rum, vanilla bean
KibisYucatánYucatecan-style fried bulgur wheat meatballs.Bulgur wheat, ground meat, mint, onion
K‘oolYucatánA thick, savory Mayan-style stew or gravy.Masa (corn dough), meat broth, achiote, meat (turkey/pork)
Chile KutYucatánToasted and ground habanero chili salsa.Habanero chili, onion, sour orange juice, salt
KermatoSinaloaA popular brand of clam and tomato juice.Tomato juice, clam broth, spices
KiskaYucatánA Yucatecan-style blood sausage.Pork blood, pork meat/fat, mint, spices
Kamata AnépuMichoacánPurépecha-style toasted corn atole.Toasted corn, piloncillo, water, cinnamon
KenepasYucatánA small, sweet and tangy tropical fruit.Kenepa fruit

Descriptions

Kahlúa
A world-famous sweet and rich coffee liqueur from Veracruz, essential for cocktails like the White Russian. It has been produced since 1936 and is a staple in bars globally.
Kibis
A beloved street food in the Yucatán, adapted from Lebanese kibbeh. These football-shaped fritters are crispy on the outside and often filled with spiced ground meat or cheese.
K‘ool
A pre-Hispanic Mayan dish, K’ool is a hearty, gravy-like stew thickened with masa. It’s often served with turkey or pork, especially during celebrations like Hanal Pixán.
Chile Kut
Also known as chile k’uut, this is a fiery, rustic salsa from the Yucatán made by toasting and grinding habanero peppers, often with a mortar and pestle (molcajete).
Kermato
A key ingredient for the perfect Michelada beer cocktail, this savory beverage combines tomato and clam broth. It was created in Sinaloa and is a staple in many Mexican bars.
Kiska
The Yucatecan version of blood sausage, similar to moronga. It is seasoned with local herbs like mint and habanero, then typically grilled or fried and served in tacos.
Kamata Anépu
A traditional Purépecha beverage from Michoacán. This atole has a unique, nutty flavor from using roasted corn, and it’s sweetened with piloncillo (raw cane sugar).
Kenepas
Known as Spanish lime or mamoncillo elsewhere, this small green fruit is enjoyed as a snack in southeastern Mexico. You crack the thin shell to eat the sweet, juicy pulp.
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