This list includes 21 Mexican foods that start with R, from “Rabo de Mestiza” to “Ruso”. You’ll find both popular street dishes and lesser-known regional specialties.
Mexican foods that start with R are a mix of savory street eats, ceremonial dishes, and regional specialties. Some names reflect indigenous roots or colonial fusion, as in “Rabo de Mestiza”.
Below you’ll find the table with Dish, English translation, Region, and Main ingredients.
Dish: The original Spanish name of each food, so you can recognize it on local menus and in recipes.
English translation: A concise English name or description that helps you understand the dish at a glance.
Region: The state or region where the dish is most associated, helping you plan tastings or culinary research.
Main ingredients: Two to five core ingredients that define the flavor profile and guide your ingredient shopping or substitutions.
Mexican foods that start with R
| Name | English translation | Region | Main ingredients |
|---|---|---|---|
| Rajas con crema | Poblano pepper strips in cream sauce | Central Mexico | Poblano chiles, cream, onion, corn |
| Refried Beans | Well-fried mashed beans (Frijoles Refritos) | National | Beans, lard or oil, onion, salt |
| Red Pozole | Red hominy stew (Pozole Rojo) | Jalisco / National | Hominy, pork, guajillo chiles, ancho chiles |
| Red Enchiladas | Enchiladas in red chile sauce (Enchiladas Rojas) | National | Corn tortillas, red chile sauce, cheese, onion |
| Romeritos | Seepweed in mole sauce | Central Mexico | Romeritos (seepweed), mole, shrimp, potatoes |
| Rompope | Mexican eggnog | Puebla | Milk, egg yolks, sugar, rum |
| Rosca de Reyes | King’s Day bread | National | Flour, eggs, sugar, candied fruit |
| Raspado | Shaved ice with syrup | National | Ice, fruit syrup, condensed milk |
| Relleno Negro | Black chili turkey stew | Yucatán Peninsula | Chilhuacle negro chiles, turkey or pork, spices |
| Requesón | Mexican-style ricotta cheese | National | Milk whey, acid (lime juice or vinegar) |
| Rollo de Guayaba | Guava candy roll | Michoacán / Central Mexico | Guava paste, sugar, chili powder (optional) |
| Ruso | Grapefruit soda highball | Jalisco / National | Grapefruit soda, lime juice, salt, tequila (optional) |
| Rapadura | Unrefined whole cane sugar | National | Sugarcane juice |
| Repollo en escabeche | Pickled cabbage | Yucatán Peninsula | Cabbage, vinegar, habanero chile, oregano |
| Revoltijo | Lenten medley stew | Central Mexico | Romeritos, mole, shrimp cakes, nopalitos |
| Riñones al jerez | Kidneys in sherry sauce | National (Cantina food) | Beef or pork kidneys, sherry, onion, garlic |
| Rosquitas | Small ring-shaped cookies | National (various regional styles) | Flour, sugar, butter or lard, cinnamon |
| Rollo de Mango | Mango fruit leather roll | National | Mango paste, sugar, chili powder (optional) |
| Remojadas | Soaked fried masa cakes | Veracruz | Masa, lard, red or green salsa, cheese |
| Rabo de Mestiza | Mestiza’s Tail cocktail | Yucatán Peninsula | Xtabentún liqueur, rum, honey, lime juice |
| Rollo de Elote | Sweet corn roll bread | National | Corn, flour, sugar, butter |
Descriptions
Rajas con crema
A classic creamy and mildly spicy dish made from roasted poblano pepper strips, often served with tortillas or as a filling for tacos and quesadillas.
Refried Beans
A staple where cooked beans are mashed and fried. The Spanish name ‘Frijoles Refritos’ means ‘well-fried’, not ‘fried again’, and they are a perfect side dish or filling.
Red Pozole
A hearty, iconic stew made with hominy corn and pork, distinguished by its deep red broth from dried chiles. It is garnished with lettuce, radish, onion, and lime.
Red Enchiladas
A classic comfort food where corn tortillas are dipped in a savory red chile sauce, filled with cheese or chicken, and served hot, often with cream and onion.
Romeritos
A traditional holiday dish for Christmas and Lent, consisting of tender seepweed sprigs cooked in a rich mole sauce, often with dried shrimp cakes and potatoes.
Rompope
A creamy, sweet alcoholic beverage similar to eggnog. Originally created by nuns in Puebla, it’s flavored with vanilla or cinnamon and enjoyed during celebrations.
Rosca de Reyes
A sweet, wreath-shaped bread decorated with candied fruits, traditionally eaten on Epiphany (January 6th). A small figurine of the baby Jesus is hidden inside.
Raspado
A refreshing street treat made of finely shaved ice topped with sweet, colorful fruit-flavored syrups. It’s often finished with a drizzle of condensed milk or chili powder.
Relleno Negro
A unique dish from the Yucatán featuring a jet-black sauce made from toasted chiles. It’s a smoky, complex stew, typically made with turkey and hard-boiled eggs.
Requesón
A soft, fresh, and mild cheese similar to ricotta. It’s a versatile ingredient used as a filling for gorditas, tlacoyos, enchiladas, and desserts.
Rollo de Guayaba
A traditional sweet confection made from concentrated guava paste that is rolled into a log, often coated with sugar. It has a dense, chewy texture and intense fruit flavor.
Ruso
A simple and refreshing drink, especially popular in Jalisco. It’s a mix of grapefruit soda, fresh lime juice, and salt, served over ice in a salt-rimmed glass.
Rapadura
Also known as piloncillo, this is unrefined cane sugar sold in cone-like blocks. It has a rich, molasses-like flavor and is used to sweeten beverages and desserts.
Repollo en escabeche
A tangy and spicy pickled cabbage condiment, essential for topping cochinita pibil tacos. The quick pickling process gives it a refreshing crunch that cuts through rich meats.
Revoltijo
A Lenten dish that is a “medley” or “jumble” of ingredients. It’s very similar to romeritos but often includes additional elements like cactus paddles and fava beans.
Riñones al jerez
A classic cantina (bar) appetizer, or ‘botana’. The kidneys are cleaned and cooked in a savory sauce made with sherry wine, creating a rich and flavorful dish.
Rosquitas
A general term for various small, ring-shaped cookies or sweet breads found throughout Mexico. They can be crunchy or soft, often flavored with cinnamon or anise.
Rollo de Mango
A sweet and chewy fruit candy made by dehydrating mango puree into a sheet, which is then rolled. It can be sweet or coated in chili-lime powder for a tangy kick.
Remojadas
A specialty from Veracruz, these are thin masa disks fried until puffy, then ‘soaked’ (remojada) in a flavorful salsa and topped with fresh cheese. A cousin to the sope.
Rabo de Mestiza
A traditional cocktail from the Yucatán, made with Xtabentún (a local anise and honey liqueur), rum, and lime juice. It is sweet, herbaceous, and very refreshing.
Rollo de Elote
A type of sweet bread (pan dulce) with a moist, dense crumb and a prominent sweet corn flavor. It’s often shaped like a log or roll and enjoyed as a breakfast pastry.