This list includes 20 Mexican foods that start with N, from “Nachos” to “Níspero (níspero japonés / loquat)”. These foods range from popular street snacks to regional specialties and everyday cooking staples. You’ll find them in home kitchens, street stalls, and festive menus across Mexico.
Mexican foods that start with N are dishes and ingredients whose Spanish names begin with the letter N. They reflect regional produce and traditions, from Nachos’ 1940s origin to níspero fruit uses.
Below you’ll find the table with Dish, English translation, Region, and Main ingredients.
Dish: The Spanish name of the food as commonly used; you see the authentic title and common variants.
English translation: A concise English name or short description so you quickly understand the dish or ingredient.
Region: The Mexican state or region where the dish is most common, helping you place its cultural origin.
Main ingredients: Lists 2–5 core ingredients so you know key flavors, dietary notes, and what to expect.
Mexican foods that start with N
| Name | English translation / Alternate names | Region | Core ingredients | Description |
|---|---|---|---|---|
| Nopales (prickly pear pads) | Prickly pear pads, cactus pads | National | nopal pads, salt, lime | Tender pads of the prickly pear cactus eaten grilled, stewed or in salads; a staple ingredient and common street-food element across Mexico. |
| Nopalitos | Diced nopales, cactus salad | National | nopal pads, onion, tomato, oil | Small diced nopal pads commonly sautéed with onion and tomato as a side, filling, or salad — versatile and widely eaten. |
| Nopalitos en escabeche | Pickled nopal, nopal in vinegar | Central Mexico | nopal pads, vinegar, chiles, spices | Pickled cactus pads preserved with vinegar and chiles, sold in markets and used as a tangy condiment or side dish. |
| Nopal asado | Grilled nopal | Central / National | nopal pads, oil, salt | Grilled whole nopal pads charred over flame, served simply with lime or as a component in tacos and tortas. |
| Nopal relleno | Stuffed nopal | Central Mexico | nopal pad, cheese or meat, spices | A hearty preparation where a large nopal pad is stuffed (often with cheese or minced meat) and pan‑fried or baked. |
| Nachos | Nachos | Northern Mexico (Coahuila) | tortilla chips, cheese, jalapeño | Invented in northern Mexico, nachos are tortilla chips topped with melted cheese and chiles; now a beloved snack worldwide. |
| Nixtamal | Nixtamalized corn | National | maize, lime (calcium hydroxide), water | Corn treated with lime and water to make nixtamal, the foundation for masa used in tortillas, tamales and many Mexican staples. |
| Nogada (salsa de nuez) | Walnut sauce, nogada | Puebla | walnuts, milk/cream, sugar | A creamy walnut sauce best known for topping chiles en nogada; slightly sweet and nutty, essential in Puebla’s patriotic dish. |
| Nieve (Mexican ice cream / sorbet) | Mexican ice cream, sorbet | National (Michoacán notable) | fruit or milk, sugar, water | Traditional Mexican ice cream and sorbet sold by street vendors and in artisanal shops, celebrated for fruity and regional flavors. |
| Nieve de garrafa | Churned garrafa ice cream | Michoacán | milk, sugar, fruit | Artisanal ice cream churned in a wooden garrafa; Uruapan and other Michoacán towns are famous for this old‑style frozen treat. |
| Nieve de garambullo | Garambullo sorbet | Michoacán | garambullo fruit, sugar, water | A regional sorbet made from garambullo (a small native berry), prized in Michoacán for its tart, distinctive flavor. |
| Nieve de tuna | Prickly pear sorbet | National (Michoacán, central) | prickly pear, sugar, water | Smooth, sweet-sour sorbet made from the red or pink fruit of the prickly pear cactus, very popular in markets and paleterías. |
| Nanche (nance) | Nance fruit, nanche | Southern Mexico, Yucatán | nanche fruit, sugar (when preserved) | Small golden fruit eaten fresh, fermented for drinks or candied; common in southern states and used in traditional preserves and beverages. |
| Nuez (nuez de Castilla) | Walnut (Castilla walnut) | National | walnuts | The walnut commonly used in Mexican cooking — eaten raw, candied, or as the base for sauces such as nogada. |
| Nuez garapiñada | Candied walnut | National | walnuts, sugar, cinnamon | Walnuts coated in caramelized sugar (garapiñado), sold as a snack in markets and during fairs. |
| Nieve de mamey | Mamey ice cream | National (tropical regions) | mamey fruit, milk, sugar | Creamy ice cream made from mamey, a richly flavored tropical fruit popular in Mexican paleterías and ice‑cream stands. |
| Níspero (níspero japonés / loquat) | Loquat, nispero | Pacific coast, central Mexico | loquat fruit | Loquat fruit cultivated and eaten fresh or preserved in parts of Mexico, used in jams and desserts. |
| Natillas | Custard (natillas) | National | milk, eggs, sugar, vanilla | A smooth, lightly sweet milk custard found in home kitchens and local pastry traditions across Mexico. |
| Nuez en almíbar | Walnuts in syrup | National | walnuts, sugar, cinnamon | Walnuts preserved in a sweet spiced syrup, often sold at markets and used as a dessert topping or garnish. |
| Nieve de limón | Lemon sorbet | National | lemon, sugar, water | Refreshing tart lemon sorbet commonly sold as a street treat or in artisanal ice‑cream shops. |
Descriptions
Nopales (prickly pear pads)
Nopalitos
Nopalitos en escabeche
Nopal asado
Nopal relleno
Nachos
Nixtamal
Nogada (salsa de nuez)
Nieve (Mexican ice cream / sorbet)
Nieve de garrafa
Nieve de garambullo
Nieve de tuna
Nanche (nance)
Nuez (nuez de Castilla)
Nuez garapiñada
Nieve de mamey
Níspero (níspero japonés / loquat)
Natillas
Nuez en almíbar
Nieve de limón