This collection presents 7 Mexican foods that start with U, spanning from “Uanómato” to “Uvola”. These entries include both well-known and regional dishes used in everyday cooking and celebrations.

Mexican foods that start with U are traditional dishes, street foods, and regional specialties from across Mexico. Many names come from indigenous languages or local ingredients, reflecting long culinary histories.

Below you’ll find the table with Dish, English name, Region, and Core ingredients.

Dish: The original Spanish-language name of each food, so you can recognize it on menus and in recipes.

English name: A brief translation or common English name that helps you understand the dish at a glance.

Region: The Mexican state or area where the dish is most common, which helps you find regional recipes.

Core ingredients: The 2–5 main ingredients listed so you can judge flavor profile and cooking requirements quickly.

Mexican foods that start with U

NameTranslationRegionCore ingredients
UcheposFresh sweet corn tamalesMichoacánFresh corn, butter, milk, sugar
UbreBeef udder (grilled or stewed)Central Mexico (street food)Beef udder, salt, lard, onions
UinicuitlEdible grubs or wormsCentral and Southern MexicoMaguey worms or similar grubs, salt, oil
UvolaGrape agua frescaNational (less common)Grapes, water, sugar, lime juice
UlchuchucYucatecan black chili pasteYucatán PeninsulaChile de arbol, chile pasilla, garlic, spices
UanómatoWild cherry drink or liqueurMichoacán (Purépecha region)Wild cherries (capulín), water or alcohol, sugar
UsisEdible larvae of wild beesYucatán PeninsulaWild bee larvae, honey

Descriptions

Uchepos
A delicate tamal from Michoacán made with fresh, tender corn instead of dried masa. They are sweet, moist, and often served with salsa, cotija cheese, and Mexican cream for a savory contrast.
Ubre
Cow’s udder, typically slow-cooked and then seared on a griddle until crispy on the outside and tender inside. It has a unique, spongy texture and is most commonly served in street tacos.
Uinicuitl
A pre-Hispanic delicacy of edible worms or grubs, often found in maguey plants. They are typically pan-fried or toasted and eaten as a crunchy snack with salt and lime, or served in tacos.
Uvola
A refreshing agua fresca made from fresh grapes. The grapes are blended with water and sugar, then strained to create a light, sweet, and fruity drink that is perfect for a hot day.
Ulchuchuc
A rare and fiery black chili paste from the Yucatán Peninsula. It’s made from a complex blend of toasted chilies and spices, similar to a recado, and used to add intense heat and flavor to local dishes.
Uanómato
A traditional Purépecha beverage from Michoacán, made by fermenting or infusing wild cherries. It can be a refreshing non-alcoholic drink (agua fresca) or a potent, sweet homemade liqueur.
Usis
A traditional Mayan food from the Yucatán, consisting of the larvae and honey of a specific stingless wild bee. It’s a rare delicacy, often eaten directly from the comb for a unique sweet and savory flavor.
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