Here you’ll find 19 Mexican foods that start with L, organized from “Lampreados” to “Lágrimas de la Virgen”. They include street snacks, regional mains, and festive sweets useful for recipe ideas, travel planning, and menu research.
Mexican foods that start with L are a mix of everyday street fare and ceremonial dishes rooted in regional traditions. Many reflect local ingredients and centuries-old techniques, such as moles and tamales adapted across states.
Below you’ll find the table with Dish, English name, Region, and Main ingredients.
Dish: You see the dish name in Spanish, which helps you identify authentic recipes and regional terms quickly.
English name: This gives a concise translation or description so you understand the dish and can search recipes in your language.
Region: You learn where each dish is most common, which helps plan travel, tasting, or sourcing regional ingredients.
Main ingredients: Quick list of two to five core ingredients helps you assess flavors, dietary needs, and cooking feasibility.
Mexican foods that start with L
| Name | English name/translation | Region | Core ingredients |
|---|---|---|---|
| Lasaña Azteca | Aztec Lasagna or Tortilla Casserole | National | Corn tortillas, chicken, salsa, cheese, crema |
| Leche Quemada | Burnt Milk Candy | Northern Mexico (Nuevo León, Coahuila) | Goat’s milk, sugar, baking soda |
| Lechón al Horno | Roasted Suckling Pig | Yucatán Peninsula | Suckling pig, achiote paste, sour orange juice |
| Lechuguilla | Agave Lechuguilla Spirit | Northern Mexico (Sonora, Chihuahua) | Agave lechuguilla |
| Lengua en Salsa Verde | Beef Tongue in Green Sauce | National | Beef tongue, tomatillos, serrano chiles, onion |
| Lentejas | Lentil Soup | National | Lentils, tomato, onion, cilantro |
| Licuado | Mexican Smoothie or Milkshake | National | Milk, fruit, sugar, ice |
| Limones Rellenos de Coco | Limes Stuffed with Coconut Candy | Veracruz | Limes, shredded coconut, sugar |
| Lomo de Cerdo en Adobo | Pork Loin in Adobo Sauce | National | Pork loin, dried chiles, vinegar, spices |
| Lomo de Cuaresma | Lenten “Loin” (Shrimp Cakes) | Zacatecas | Dried shrimp powder, eggs, nopalitos, red chile |
| Longaniza | Mexican Pork Sausage | National | Minced pork, chiles, vinegar, spices |
| Lonche | Guadalajara-style Sandwich | Jalisco (especially Guadalajara) | Birote bread roll, carnitas or ham, avocado, tomato |
| Lombriz de Maguey | Maguey Worm | Central Mexico (Hidalgo, Oaxaca) | Maguey worms, oil, salt |
| Levantamuertos | Raise the Dead Hangover Soup | Coastal regions | Seafood broth, mixed seafood, chiles, lime |
| Lágrimas de la Virgen | Virgin’s Tears Drink | Guanajuato | Beets, lettuce, oranges, bananas, lime |
| Lampreados | Shrimp or Fish Fritters | Central Mexico | Shrimp or fish, egg batter, flour |
| Licor de Xtabentún | Mayan Honey and Anise Liqueur | Yucatán Peninsula | Fermented honey, rum, anise |
| Licor de Nanche | Nanche Fruit Liqueur | Southern & Gulf Regions | Nanche fruit, aguardiente, sugar |
| Lisas Asadas | Grilled Mullet Fish | Gulf Coast (Veracruz, Tabasco) | Mullet fish (lisa), garlic, lime, salt |
Descriptions
Lasaña Azteca
A comforting casserole where tortillas replace pasta, layered with shredded chicken, salsa, and cheese. It’s a creative and delicious twist on the Italian classic, baked until bubbly.
Leche Quemada
A traditional, slow-cooked milk fudge with a rich caramel flavor. Often made with goat’s milk, it’s a beloved sweet treat, especially in the north of the country.
Lechón al Horno
A celebratory dish where a suckling pig is marinated in achiote, then slow-roasted in an underground oven (pib), resulting in incredibly tender meat with crispy skin.
Lechuguilla
A distilled spirit made from a wild agave, a cousin to tequila and mezcal. It’s a potent, rustic spirit with deep roots in the distilling traditions of Northern Mexico.
Lengua en Salsa Verde
Tender, slow-cooked beef tongue served in a tangy tomatillo and chile sauce. It’s a classic filling for tacos or served as a main course with rice and beans.
Lentejas
A humble yet deeply satisfying lentil soup found in homes across Mexico. Often flavored with bacon or chorizo, it’s pure comfort food, sometimes served with chopped plantain.
Licuado
A refreshing blended drink, Mexico’s version of a smoothie. Made with milk or water, fresh fruit like banana or mamey, and a touch of sugar, it’s a popular breakfast or snack.
Limones Rellenos de Coco
A unique dessert where lime peels are candied and filled with a sweet, chewy coconut mixture. This sweet and sour treat is a beautiful example of traditional Mexican confectionery.
Lomo de Cerdo en Adobo
A flavorful main dish of pork loin marinated and braised in a rich, smoky adobo sauce made from dried chiles and spices. It’s often served sliced with potatoes and carrots.
Lomo de Cuaresma
A traditional Lenten dish where ‘loin’ refers to patties made from dried shrimp powder and egg. They are fried and served in a red chile sauce, often with tender cactus paddles.
Longaniza
A flavorful sausage, cousin to chorizo, seasoned with chiles and spices. It’s typically sold in a long coil and is grilled or fried, then served in tacos or with eggs.
Lonche
A substantial sandwich, iconic to Guadalajara, served on a crusty birote roll. A popular version is the ‘lonche bañado,’ which is ‘drowned’ in a savory tomato salsa.
Lombriz de Maguey
A pre-Hispanic delicacy, these larvae are harvested from the maguey plant. They are typically fried until crispy and served in a taco with guacamole, offering a unique, savory flavor.
Levantamuertos
A spicy, restorative seafood soup or cocktail aptly named for its supposed ability to cure hangovers. It’s packed with shrimp, fish, and octopus in a zesty, chile-infused broth.
Lágrimas de la Virgen
A traditional Lenten drink with a striking ruby color from boiled beets. This sweet, refreshing, and non-alcoholic beverage is filled with chopped fruits and lettuce.
Lampreados
Crispy, egg-battered fritters, usually made with shrimp or fish and popular during Lent. They are fried until golden and often served bathed in a light tomato or chile sauce.
Licor de Xtabentún
A legendary liqueur from the Yucatán with ancient Mayan roots. It has a distinct anise flavor sweetened with honey from the nectar of the xtabentún flower. Often enjoyed straight or in coffee.
Licor de Nanche
A homemade or artisanal liqueur made by macerating the small, yellow nanche fruit in sugarcane spirit. It has a pungent, sweet-tart flavor, enjoyed as a digestif.
Lisas Asadas
A simple yet delicious coastal preparation where whole mullet fish are seasoned and grilled over an open flame. The smoky flavor pairs perfectly with fresh tortillas and salsa.