This list includes 30 Mexican foods that start with S, from “Sacahuil” to “Suspiros”. It mixes national staples and regional specialties found in home cooking and festive meals.
Mexican foods that start with S are traditional dishes and ingredients whose Spanish names begin with the letter S. They range from everyday antojitos to ceremonial dishes rooted in regional histories.
Below you’ll find the table with Name, English translation, Region, and Core ingredients.
Name: The Spanish name of the dish, so you can recognize and look it up quickly.
English translation: A concise translation or common English name to help you understand what the dish is.
Region: The state or region of Mexico where the dish is most associated, useful for regional research or travel.
Core ingredients: Two to five main ingredients listed to give you a quick sense of flavor and how it’s made.
Mexican foods that start with S
| Name | Region | Core ingredients | Category |
|---|---|---|---|
| Salsa Verde | National | Tomatillos, cilantro, serrano chiles, onion | Sauce |
| Salsa Roja | National | Tomatoes, onion, garlic, jalapeño chiles | Sauce |
| Salsa Macha | Veracruz | Dried chiles, peanuts or seeds, garlic, oil | Sauce |
| Salsa Borracha | Central Mexico | Pasilla chiles, orange juice, onion, beer or pulque | Sauce |
| Salsa de Molcajete | National | Roasted tomatoes, chiles, garlic, onion | Sauce |
| Salsa Taquera | National | Tomatillos, chile de árbol, garlic, onion | Sauce |
| Salsa de Cacahuate | National | Peanuts, chile de árbol, oil, garlic | Sauce |
| Salsa Habanera | Yucatán | Habanero chiles, lime juice, onion, cilantro | Sauce |
| Sopa de Tortilla | National | Chicken broth, tomatoes, pasilla chile, epazote | Soup |
| Sopa de Lima | Yucatán | Chicken broth, lima agria (sour lime), turkey or chicken, tomato | Soup |
| Sopa de Fideo | National | Fideo noodles, tomato broth, onion, garlic | Soup |
| Sopa de Lentejas | National | Lentils, bacon or chorizo, carrots, onion | Soup |
| Sopa de Milpa | Central Mexico | Corn, squash, squash blossoms, mushrooms | Soup |
| Sopa de Hongos | Central Mexico | Mushrooms, epazote, garlic, chile | Soup |
| Sopa de Flor de Calabaza | Central Mexico | Squash blossoms, chicken broth, corn, epazote | Soup |
| Sopa Tarasca | Michoacán | Pinto beans, pasilla chiles, tomatoes, chicken broth | Soup |
| Sopes | National | Corn masa, beans, cheese, lettuce | Antojito |
| Salbutes | Yucatán | Corn masa, shredded turkey, lettuce, pickled onion | Antojito |
| Sikil P’aak | Yucatán | Toasted pumpkin seeds, roasted tomatoes, habanero, cilantro | Dip |
| Salpicón de Res | National | Shredded beef, onion, cilantro, lime juice | Salad |
| Sincronizadas | National | Flour tortillas, ham, cheese | Quesadilla |
| Suadero | Mexico City | Beef suadero cut, onion, cilantro, lime | Taco |
| Sacahuil | Huasteca Region | Corn masa, pork or chicken, chile sauce, banana leaves | Tamal |
| Salchichas a la Mexicana | National | Sausages, tomato, onion, serrano chile | Guisado |
| Suspiros | National | Egg whites, sugar, lime juice | Dessert |
| Sangrita | Jalisco | Orange juice, lime juice, tomato juice, chile powder | Beverage |
| Sangría Mexicana | National | Red wine or hibiscus tea, fruit, lime juice, sweetener | Beverage |
| Submarino | National | Hot milk, dark chocolate bar | Beverage |
| Sal de Gusano | Oaxaca | Toasted agave worms, salt, dried chiles | Condiment |
| Sal de Chapulín | Oaxaca | Toasted grasshoppers, salt, chiles, lime | Condiment |
Descriptions
Salsa Verde
A staple green salsa. Its tangy and fresh flavor comes from cooked or raw tomatillos, making it a versatile topping for tacos, eggs, and enchiladas.
Salsa Roja
The classic red table salsa. It can be served fresh (cruda) or cooked (cocida), with a spice level that varies from mild to fiery.
Salsa Macha
A rich, crunchy, oil-based salsa. Its nutty flavor and addictive texture make it a unique condiment for everything from pizza to seafood.
Salsa Borracha
Meaning “drunken salsa,” this sauce has a deep, smoky flavor from the chiles, balanced by the sweetness of orange and a kick from alcohol.
Salsa de Molcajete
A rustic salsa ground in a volcanic stone mortar (molcajete), which gives it a distinct, coarse texture and deep, roasted flavor.
Salsa Taquera
The quintessential fiery red or orange salsa found at taquerias. It’s typically smooth and intensely spicy, designed to pair with grilled meats.
Salsa de Cacahuate
A creamy and spicy peanut-based salsa. Its unique nutty and savory flavor is a delicious and unexpected pairing for chicken or pork.
Salsa Habanera
An intensely fiery salsa from the Yucatán Peninsula. Beyond the heat, it has a distinct fruity flavor that pairs perfectly with cochinita pibil.
Sopa de Tortilla
Also known as Sopa Azteca, this is a comforting soup garnished with fried tortilla strips, avocado, cheese, and cream just before serving.
Sopa de Lima
A signature dish of the Yucatán. The unique, fragrant flavor comes from the local lima agria, a variety between a key lime and a sour orange.
Sopa de Fideo
A simple, beloved noodle soup that is the ultimate Mexican comfort food. The thin noodles are toasted before being simmered in a light tomato broth.
Sopa de Lentejas
A hearty and nutritious lentil soup. It’s a common homemade meal, often flavored with pork and vegetables for a rich, satisfying taste.
Sopa de Milpa
A “cornfield soup” made with the traditional ingredients of a milpa (cornfield). It’s a light, seasonal, and vegetable-forward dish.
Sopa de Hongos
A rustic and earthy mushroom soup. Often made with wild mushrooms foraged from the forests of central Mexico, it has a deep, woodsy flavor.
Sopa de Flor de Calabaza
A delicate and seasonal soup celebrating the subtle flavor of squash blossoms. It’s light, often creamy, and truly a taste of summer.
Sopa Tarasca
A creamy, savory bean soup from the Tarascan people of Michoacán. It’s pureed until smooth and garnished like sopa de tortilla.
Sopes
Thick, round corn masa patties with a pinched border. They are fried or comal-toasted, then topped with beans, meat, salsa, and cheese.
Salbutes
A specialty from the Yucatán. These puffed, deep-fried tortillas are light and airy, then topped with traditional ingredients like turkey and pickled onion.
Sikil P’aak
A traditional Mayan dip with a creamy, nutty texture from ground pumpkin seeds. It’s smoky from roasted tomatoes and spicy from habanero.
Salpicón de Res
A refreshing shredded beef salad, served cold. It’s often piled high on tostadas or served with rice for a light yet satisfying meal.
Sincronizadas
A simple dish made of ham and cheese melted between two flour tortillas, then grilled. It’s a popular quick meal or late-night snack.
Suadero
An iconic Mexico City taco filling. Suadero is a specific cut of beef slow-cooked in fat until incredibly tender, then chopped and seared on a griddle.
Sacahuil
An enormous tamal, sometimes several feet long, cooked for hours in an underground or wood-fired oven. It’s a celebratory dish for special occasions.
Salchichas a la Mexicana
A quick and flavorful home-style dish. Sliced hot dogs or sausages are sautéed with pico de gallo ingredients, often served with eggs or in tacos.
Suspiros
Meaning “sighs,” these are light, airy meringue cookies that dissolve in your mouth. They are a simple and classic sweet treat.
Sangrita
The traditional, non-alcoholic partner to a shot of tequila. Its name means “little blood,” and its tangy, spicy flavor cleanses the palate.
Sangría Mexicana
A refreshing Mexican take on sangría. It can be made with wine or with non-alcoholic agua de jamaica (hibiscus tea) as its base.
Submarino
A comforting hot drink. A whole bar of chocolate is dropped into a glass of hot milk and stirred until it melts, creating a rich hot chocolate.
Sal de Gusano
A traditional Oaxacan “worm salt” made from toasted and ground agave worms, chiles, and salt. It’s used to rim mezcal glasses or garnish fruit.
Sal de Chapulín
A savory Oaxacan “grasshopper salt.” Toasted chapulines are ground with salt and chile, creating a smoky, umami-rich condiment for fruits and mezcal.