Here you’ll find 15 Mexican foods that start with X, organized from “X’ec” to “Xtabentún”. They range from street-food favorites and regional specialties to unique ingredients and traditional beverages. Use this list for cooking inspiration, travel planning, recipe research, or culinary writing.
Mexican foods that start with X are dishes, ingredients, or drinks rooted in local traditions across Mexico. Notably, Xtabentún is a honey liqueur from Yucatán with pre-Hispanic connections and continued ceremonial use.
Below you’ll find the table with Name, English translation, Region, Main ingredients, and Notes.
Name: The dish or ingredient in its original Spanish form, so you can identify it on menus or in recipes.
English translation: A concise English equivalent that helps you understand the item quickly and use it in searches.
Region: The Mexican state or region where the item is most common, helping you link flavors to geographic traditions.
Main ingredients: Two to five core ingredients so you can judge likely flavors, dietary needs, and cooking methods.
Notes: Short practical details about preparation, typical serving, or notable variations that help you decide what to explore next.
Mexican foods that start with X
Name
English translation
Region
Core ingredients
Xoconostle
(Sour prickly pear fruit)
Central Mexico
Nopal cactus fruit, seeds
Xtabentún
(Anise and honey liqueur)
Yucatán
Fermented honey, xtabentún flower nectar, anise
Xnipec
(Habanero salsa; “dog’s nose” salsa)
Yucatán
Habanero chile, red onion, sour orange juice, cilantro
Ximbó
(Pit-barbecued meat in maguey leaves)
Hidalgo
Mutton or chicken, nopalitos, maguey leaves, adobo
X‘ec
(Yucatecan jicama fruit salad)
Yucatán
Jicama, mandarin, orange, grapefruit, chili powder
A sour variety of the prickly pear cactus fruit, used in salsas, stews, and moles. Its tart, acidic flavor balances rich, meaty dishes and adds complexity to sauces.
Xtabentún
A sweet, potent liqueur from the Yucatán Peninsula with Mayan origins. Made from the nectar of the xtabentún flower and anise, it’s often enjoyed straight, chilled, or in coffee.
Xnipec
A fiery salsa from Yucatán. Its name means “dog’s nose” in Mayan, implying it’s so hot your nose will sweat like a dog’s. A staple accompaniment for cochinita pibil.
Ximbó
An Otomí specialty from Hidalgo. Meat is marinated in adobo, wrapped with nopales in maguey leaves, and slow-cooked in a traditional underground oven, similar to barbacoa.
X‘ec
A refreshing fruit salad popular in Yucatán, especially around Hanal Pixán (Day of the Dead). It’s a mix of jicama and citrus fruits, seasoned with salt and chili powder.
Xocoatole
A pre-Hispanic beverage with a distinct sour taste from fermented corn dough (masa). It can be served sweet or savory and is a traditional, nourishing drink.
Xocolātl
The original Nahuatl name for a bitter, frothy beverage made from cacao beans. This unsweetened, often spiced drink was highly valued by Aztec and Mayan cultures for ceremonial purposes.
Xonequi
An aromatic climbing plant whose leaves and stems are used as an herb. It imparts a unique, slightly pungent flavor to bean stews (frijoles xonequi), moles, and tamales.
Xitomate
The Nahuatl word for the red tomato, meaning “plump thing with a navel.” It is the ancestor of the modern Spanish word “jitomate” and a foundational ingredient in Mexican cuisine.
Xix
In Yucatecan cooking, ‘xix’ (pronounced ‘sheesh’) refers to the flavorful, crispy sediment left after rendering pork lard. These bits are used to flavor tamales, tacos, and other dishes.
Xincoyote
An edible larva that lives in the agave (maguey) plant, often confused with the chinicuil. It’s considered a delicacy, typically pan-fried and served in tacos or with guacamole.
Xacoatole
A savory atole (corn-based drink) from Guerrero. It’s made by blending corn masa with cooked pinto beans and seasoning with epazote, creating a hearty, soup-like beverage.
Xolixque
A type of thick tortilla or patty from the Huasteca region, similar to a bocol. The corn dough is mixed with cooked beans and chili, then griddled on a comal.
Xochimolli
A Nahuatl term for a type of ‘mole’ or sauce made with a base of ground edible flowers, such as squash blossom or yucca flower, combined with seeds and chiles.
Xcalbó
A specific variety of native, hard-shelled pumpkin or squash grown in the Yucatán Peninsula. It is used in traditional stews, sweets, and as a key ingredient in pib/mucbipollo.
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