There are a total of 515 Mexican foods compiled and organized in this comprehensive list. The selection includes authentic Spanish dish names with English translations, national staples and regional specialties, and region plus 2–5 core ingredients for each item.

Mexican foods are a wide culinary tradition rooted in indigenous ingredients and Spanish, African, and Asian influences. They range from simple street tacos and salsas to complex moles and festive stews like pozole. Ingredients include corn, beans, chiles, tomatoes, squashes and regionally used herbs and meats. Mexican foods serve everyday meals, ceremonial dishes, and a growing international culinary influence.

Interesting and little-known facts about Mexican foods:
– In 2010, traditional Mexican cuisine (with Michoacán as a focus) was inscribed on UNESCO’s Intangible Cultural Heritage list.
– Mexico is home to over 60 maize landraces, each developed for local dishes and growing conditions.
– Nixtamalization (treating corn with alkaline solutions) increases niacin bioavailability and reduces pellagra risk.
– Pozole uses nixtamalized corn (hominy) and traces its origins to pre-Hispanic ceremonial feasts.
– Cacao was domesticated in Mesoamerica; it served as a ceremonial drink and, at times, as a form of currency.

The alphabetical index lists Mexican foods and links each name to a dedicated detail view. Columns include Dish (Spanish name with English translation), Region, Core ingredients (2–5), Category (street food, stew, dessert, etc.), and Sources/notes.