Mexico is renowned for its cuisine. In this article, we’ll look at Mexican fruits, vegetables, dishes, and drinks whose names begin with the letter T.
Mexican food is some of the most varied and delicious in the world. If you’re looking for a place to start, here are foods from Mexico that start with T.
Tacos are a type of Mexican street food that are very popular around the world. They are small hand-sized corn or wheat tortillas topped with fillings. Tacos are made by wrapping a tortilla around a meat filling and biting into it.
Tacos can be filled with vegetables and cheese, in addition to beef, pork, chicken, seafood, and beans. They are frequently topped with salsa, guacamole, sour cream, and vegetables such as lettuce, onions, tomatoes, and chiles.
Tamales are a Mexican dish that consists of cornmeal dough that is filled with various ingredients, such as meats, cheeses, and vegetables, and then wrapped in a corn husk or banana leaf before being steamed. Tamales can be served as a main dish or as an appetizer, and are often served with salsa, sour cream, or guacamole.
The dough is typically filled with meat, cheese, or vegetables, and the tamale can be either savory or sweet. Tamales are often served with salsa or mole sauce, and they make a great appetizer or main dish.
Tamales are a popular street food in Mexico. When the corn masa is steamed, it becomes firmer, and the tamale can be eaten on the go.
Tamales were commonly sent out with hunters, soldiers, and travelers for portable sustenance and good fortune along their journeys, and they became the preferred feast for spiritual and community celebrations. The term tamale is thought to be derived from the Aztec word for wrap, tamalli.
Related: 17 Sauces for Tamales (Easy + Tasty)
There are many different types of tortas available in Mexico, each with its own unique flavor and ingredients. Some of the most popular tortas include:
- Torta de carnitas. A traditional Mexican sandwich made with slow-cooked pork, salsa, avocado, and lime.
- Torta de pollo. A chicken-based torta that is often served with a green chile sauce and shredded lettuce.
- Torta de huevo. An egg-based torta that can be topped with a variety of different sauces or vegetables.
- Torta de fajitas. A torta filled with grilled steak or chicken, peppers, onions, and salsa.
No matter which type of torta you choose, you’re sure to enjoy a delicious and satisfying meal!
Tostadas are a traditional Mexican dish that consists of a flat, fried tortilla topped with refried beans, shredded chicken or beef, lettuce, cheese, salsa, and other toppings. Tostadas can also be made with fish or shrimp.
The word “tostada” comes from the Spanish word for “toasted.” A tostada is pretty easy to make. It is like a taco, but it is flat. Mesoamerican people have been making corn tortillas since 500 BCE.
If you’re looking for a delicious and easy-to-make Mexican dish, look no further than the tostada. This simple yet flavorful dish is sure to please everyone at the table.
Tacuarines are corn cooking made with masa harina, piloncillo, shortening or lard, and eggs. The dish is popular in Sinaloa, Sonora, and Baja California.
They are usually in the shape of a small ring. Tacuarines are naturally gluten-free and go well with your favorite coffee or tea in the morning or afternoon.
Tacuarines are also known as coricos de harinillas, coricochis, biscochos, and bizcochuelos.
The name Tacuarines comes from another name for the Southern Pacific Railroad, which was Tacuarinero. Piloncillo is used to make them sweet and give them a nice crumbly texture.
Tinga is a Mexican dish that typically consists of shredded chicken in a chipotle-tomatillo sauce. It is often served with tortillas, rice, and beans. Tinga can also be made with pork or beef, but chicken is the most common.
The name tinga comes from the Nahuatl word for “to singe” or “to burn.” This refers to the process of charring the ingredients before they are cooked. The dish is said to have originated in Puebla, Mexico, though it is now popular throughout the country.
Tinga is usually made by cooking chicken (or pork or beef) in a sauce of stewed tomatoes and onions, then shredding the meat and returning it to the pot. The dish can be served immediately, but it is often better if allowed to simmer for a while so that the flavors can meld together.
This is a popular corn snack sold on the street in Mexico, especially in the winter. It’s a really tasty and filling comfort food.
It is made from boiled corn and served in a thermal glass. No one knows where it came from. Mayonnaise dressing, ground cheese, margarine, lemon juice, chili powder, or chili sauce with lemon are typically added.
Corn in a glass has different names because it is made in a very old-fashioned way, based on the Esquite, but with more modern ingredients.
Most tamarind in Mexico is grown in Jalisco, Guerrero, Colima, Chiapas, and Veracruz. Tamarind fruit is very popular and is added to many foods, candies, and even water to make it taste better.
A lot of Mexican candies are made with tamarind paste. It is often mixed with chili powder and sugar and then used as a coating for hard candies. Cooking with salt – Mix it into a homemade barbecue sauce, chutney, or steak or chicken marinade.
Related: 38 Popular Mexican Fruits
9. Sopa Tarasca
Sopa Tarasca is a smooth and creamy soup that comes from Mexico. It is made with pinto beans, whole tomatoes, and warm chili spices. This Michoacán soup is made with corn, beans, tomatoes, and peppers, which are all very Mexican, as well as herbs and milk, which give it a rich flavor.
Takis are corn chips manufactured by Mexican snack manufacturer Barcel. They have a distinct rolled appearance, similar to a taquito. They are is extremely popular due to their wide range of flavors and high heat. They are also quite popular in the United States.
Tarritos are fruit-flavored lollipop sticks. They are . Vero, a leader in Mexican candy, manufactures Tarrito lollipops. Tarritos have a fruity and fizzy taste. They come in a variety of flavors. Tarrito lollipops are distinguished by their beer-glass shape, pineapple-flavor, and the appearance of fizzy beer foam.
12. Tacos Gobernador
The Gobernador tacos are sure to become your new favorite. The shrimp, onions, and bell peppers are cooked in butter, and the melted cheese makes the dish taste even better. Sinaloa’s Tacos Gobernador are a popular seafood dish from Mexico (just like Aguachile).
These tacos came from Mazatlan, in the Mexican state of Sinaloa. It is said that the governor of Sinaloa liked shrimp and quesadillas, so the chef of a well-known restaurant made these, which are a cross between a shrimp taco and a quesadilla. So, they were called “Governor Tacos” (Tacos Gobernador).
Taquitos are a Mexican dish that consists of small tacos made from corn tortillas and filled with various meats, cheeses, and vegetables. They are usually fried or baked and served with salsa, guacamole, or sour cream. Baked taquitos are often healthier than fried taquitos, but both versions are delicious.
Taquitos are a popular appetizer or main course in Mexican restaurants, but they can also be easily made at home. To make taquitos, first the tortillas must be soft so they can be rolled without breaking. This can be accomplished by heating them in the oven or microwave.
Taquito means “small taco” in Spanish. It is typically made up of a small rolled-up tortilla with filling such as beef, cheese, or chicken. The term “taquito” is said to have originated in a Mexican restaurant in San Diego, California. Taquitos were originally known as “flauta,” which means “flute,” because they resembled a flute.
14. Taza Organic Mexican Dark Chocolate
Taza Chocolate is an organic chocolate company in Somerville, Massachusetts, that makes stone-ground chocolate with a Mexican flavor. You can eat these rustic Mexican chocolate discs on their own or use them to make hot chocolate.
Stone-ground, organic, 85% dark chocolate discs have a strong cacao flavor. Taza chocolate is sweeter than standard dark chocolate, but it’s still subtle. It has interesting tastes like salted almond, ginger, salt and pepper.
Tejocote is native to Mexico’s highlands. The name comes from the Nahuatl word “texocotl,” which means stone fruit.
The cream-colored fruit tastes sweet and sour, similar to plum and apricot. Tejocote is typically peeled, seeded, cooked, and then preserved in a heavy syrup laced with cinnamon for use in desserts and baked goods.
Tejocote fruits are high in vitamin C, an antioxidant that helps to strengthen the immune system, increase collagen production, and reduce inflammation. The fruits are also high in pectin, a starch that thickens preserves and sauces, and have low levels of iron, calcium, and B vitamins.
16. Teotihuacan Acociles
If you like gourmet food with pre-Hispanic touches, try the golden crickets with lemon or acociles, which are freshwater crustaceans fried in oil and served in tacos with unusual sauces like raspberry sauce.
There are also escamoles, which are ant larvae served in a salad or on a corn tortilla with sauce and rice; these dishes are usually expensive and only available seasonally.
Tequila is a distilled drink made from the blue agave plant, which grows primarily in the Jalisco Highlands of the central-western Mexican state of Jalisco.
Usually, tequila has an earthy taste. Each tequila is a little bit different because of where the agave was cultivated and how it was made. Blanco tequilas have the purest taste of all tequilas. They taste earthy, slightly sweet, and mostly like agave.
Related: Drinks That Start With T
18. Tequisquiapan Enchiladas
Tasting the delicacies of Tequisquiapan’s traditional cuisine will be a magical experience; among the most outstanding dishes are the queretana enchiladas stuffed with chicken and cheese, bathed in a delicious and traditional ancho chili sauce; the queretano mole with turkey; the gorditas martajadas of corn with chili; barbecue, goat or mutton consommé; often and stewed blood; pork carnitas; and veni
Tetelas are a classic snack from Oaxaca. They are like a triangle-shaped empanada or quesadilla and were made before the Spanish took over Mexico. They are crafted from corn masa and have just a few fillings, usually beans, herbs, and quesillo cheese that melts.
It was made by the native Mixtec people, who lived before the Aztecs in parts of the Mexican states of Oaxaca, Puebla, and Guerrero. The tetela has been around since the time of the Mesoamericans. But tetelas are only becoming popular in Texas as a whole now.
20. Tikin Xic
Tikin Xic, in Yucatec Mayan means “dry fish” is a Meso-American fish dish. The fish is marinated in achiote adobo and sour oranges before being wrapped inside a banana leaf and baked in an earth oven underneath a a wood fire. It’s usually a whole fish, such as snapper or grouper, marinated in an achiote paste, which gives it its distinctive bright orange-red color. It’s full of warming spices like cumin, coriander, and oregano.
21. Tacos Sesos
Creamy, crunchy, and spicy all come together in tacos de sesos. Sesos are the brains of a cow or goat, and are a popular filling for Mexican tacos. Cooks and diners love tacos de sesos for their smooth, silky almost custard-like texture, which goes well with crunchy or fresh toppings like onions, cilantro, and lime.
The tlacoyo is an ancient pre-Hispanic dish made of masa. They are stuffed with cheese, ground beans, fava beans, chicharron, and other ingredients before serving. Tacoyos are typically served with soups and stews or as a special occasion appetizer.
Tlayuda is a traditional Oaxacan dish made of a large, thin, crunchy, partially fried or toasted tortilla topped with lettuce or cabbage, refried beans, asiento (unrefined pork lard), and avocado. As well as shredded or sliced meat, such as steak. Finish with a slice of Oaxacan cheese. It is similar to a pizza or a flatbread and can be eaten as a main meal or as a snack.
The tomatillo, also known as the green tomato in Mexico, is a staple in the country’s famous sauces, both cooked and raw.
Tomatillos, which are high in water and flavor, can be blended without any liquid and then dressed with chiles, salt, garlic, and sometimes avocado.
Their flavor is noticeably spicier than that of a regular tomato, which is likely due to the fact that, while they are members of the nightshade family, they are not tomatoes.
Tomatillos have small, pale green husks on the outside that must be removed before eating, and the fruit inside is frequently sticky with sap.
25. Tortas Ahogadas
A torta ahogada (or “drowned sandwich”) is a sandwich made from a crusty bread filled with pork carnitas and red onions. It’s served with fresh lime wedges after being dipped or “drowned” in a red chile sauce.
Torta ahogada is served in a shallow dish, with raw, marinated onions on the side, as well as lime.
Torta ahogada originated in Guadalajara, Mexico, in the early 1900s, when a street vendor dropped the entire torta into a container of salsa by accident. This dish is very spicy.
Tortillas are unleavened flatbreads or pancakes made from corn or wheat flour, water, vegetable shortening, and a pinch of salt.
It should have the flavor of fresh, sweet corn. Tortillas, particularly corn tortillas, are symbols of the nation and its people that inspire pride. Furthermore, tortillas and the corn from which they are made are sacred to indigenous Mexicans.
Tortillas have numerous applications in Mexican cuisine. They can be fried to make chips that can be dipped in salsa, guacamole, or queso. They can be filled with meats, cheese, and vegetables for tacos or with beans and rice for burritos.
27. Tortilla Soup
Chicken tortilla soup with black beans and corn is easy to make, flavorful, and filling! Avocado, heese, crushed tortilla chips, and green onion are garnished.
Tortilla soup is one of the most iconic dishes of Mexican cuisine. It is said to have originated in the state of Tlaxcala (maize soil), and the dish represents a fusion of Prehispanic and Spanish cultures.
Tortilla is Spanish for “little round cake”.
28. Tamales Oaxaqueños
Tamales Oaxaqueños are a type of tamale from the Mexican state of Oaxaca. They are made with a masa dough that is filled with a variety of fillings, including meats, cheeses, vegetables, and fruits. Tamales Oaxaqueños are typically wrapped in banana leaves before being steamed or grilled.
While tamales are found throughout Mexico, Tamales Oaxaqueños are unique to the state of Oaxaca. If you find yourself in Oaxaca, be sure to try these delicious tamales!
Tostilocos is a delicious Mexican snack ideal for parties. It has layers of corn chips, salty snacks, sweet treats, and fruit drizzled with lime juice and hot sauce on a platter. This is one of Mexico’s most popular and versatile snacks. Tostilocos are sold by street vendors in Mexico and the Southwestern United States.
30. Toltec Cuisine
The Toltec diet was typical of a sedentary agriculturalist society in Mesoamerica. They ate a lot of corn, beans, and squash. The Toltecs relied heavily on dogs, deer, and rabbits for meat. They also ate a variety of other game animals that could be found in southern and central Mexico. The Toltecs were Mesoamerican people who lived between 800 and 1000 CE, preceding the Aztecs.
31. Totonac Cooking
Traditional Totonac food in the Upper Necaxa valley was centered on corn. Traditional corn crops included beans, chilies, and a variety of other plants such as amaranth, and many men still fish or hunt animals such as armadillos, agoutis, and coatimundi. Turkeys and, more recently, chickens, as well as pigs and sheep, are raised for meat.
The tortilla is the staple of the diet, but local cuisine includes a variety of stews and salsas, and women prepare distinctive tamales, moles, and mixotes for parties and festivals. The traditional kitchen, which is still used in many homes, uses wood fires, and many women still use the traditional circular clay griddle or comal—though propane stoves and modern cooking utensils are becoming more popular.
Totopo is a toasted, fried, or baked corn item similar to a tortilla in Mexican cuisine. You can, however, make it with nixtamalized corn masa. Totopos are thought to have originated with the Zapotecs of Oaxaca, Mexico. The Zapotec women bake totopos in clay ovens known as comicals. It’s similar to a round baked tortilla chip or Scandinavian flatbread, except the dough is salted and holes are drilled in the disk before baking.
33. Tres Leches Cake
Tres leches means “three milks” in Spanish. Tres leches cake is a very light sponge cake that is soaked in a mixture of sweet milks. It tastes like an angel food cake.
Tres leches cake is a sponge cake that is made with flour, sugar, eggs, vanilla, and milk. It is covered with whipped topping and soaked in a mixture of sweetened condensed milk, evaporated milk, and cream. It tastes rich and sweet, but it’s also light and airy because it doesn’t have any butter or oil in it.
In Mexico, tripas are the small intestines of cows that have been cleaned, boiled, and grilled. In English-speaking countries, they are called “chitterlings.” Tripas are used to fill tacos, which are then topped with things like chopped onions, cilantro, and chile sauce.
Tripas taste like beef, but not as strong or strong-smelling. The smell is kind of like liver, but it’s much milder and doesn’t have that strong metallic taste.
Tripas can also be the stomach of any ruminant, such as a cow, sheep, deer, antelope, ox, giraffe, or a related animal.
35. Tama-Roca Candy
Tama roca is a tasty candy made with real tamarind pulp that is hot and salted. Customers have been happy with the Mexican candy brand for more than 30 years. Tama roca candy has become the most popular brand of tamarind candy in Mexico and around the world.
36. Tacos al Pastor
Tacos al pastor are usually made with thinly sliced pork that has been roasted on a spit, pineapple, onion, cilantro, and a cooked corn tortilla.
It is a traditional Mexican dish that is made with pork that has been marinated and seasoned. The name means “Shepherd Style,” which comes from where the cooking method came from. Even though al pastor is a type of meat from Mexico, it is cooked in a way that comes from Lebanon.
In the 1930s, Lebanese immigrants came to Puebla, Mexico. They brought with them the traditional Middle Eastern dish shawarma, which is roasted lamb served on a flour tortilla or pita bread. The first version of this dish was called “tacos árabes,” and the meat was cooked on a vertical grill.
Tejate is a non-alcoholic corn and cacao beverage that dates back to pre-Hispanic times in Oaxaca, Mexico. It is still extremely popular among indigenous Mixtec and Zapotec peoples, particularly in rural areas. It is also popular in Oaxaca and surrounding areas. Toasted corn and mamey pits, fermented cacao beans, and flor de cacao are the main ingredients. These are ground into a fine paste. When the paste is mixed with water, usually by hand, the flor de cacao rises at the top to form a pasty foam. It can be served plain or sweetened with sugar syrup. The beverage is served cold.
A History of Mexican Food
Mexican cuisine is a delicious fusion of indigenous and Spanish flavors. The Aztecs invented the tortilla, and used it as a wrap for other foods. Corn, squash, chile peppers, and beans have been staples of the Mexican diet since pre-Columbian times.
In addition to these key ingredients, Mexican cuisine incorporates a variety of native American ingredients, such as meat, cheese, tomatoes, avocados, potatoes, prickly pear cactus, chocolate, and turkey. The majority of dishes also include rice and spices which were introduced by Spanish conquistadors.
In 1521, Spain invaded Mexico. Spanish cuisine had the greatest influence on Mexican cuisine. They brought new livestock, such as sheep, pigs, and cows. They also brought dairy products, garlic, and a variety of herbs, grains, and spices.
Mexican Food FAQs
What Is Mexican Cuisine?
Traditional meals and staple ingredients in Mexico include rice, corn, sauces, and white cheese. Each region in Mexico has its own distinct ingredients and dishes that have contributed to Mexican food’s popularity worldwide. Avocados, beans, chiles, tomatoes, and meats are also typical ingredients found in many authentic Mexican recipes.
What is Tex-Mex cuisine?
Tex-Mex cuisine (from the words Texas and Mexico) is an American cuisine that originated with the Tejano people of Texas. In addition to flour tortillas, Tex-Mex cuisine is distinguished by its heavy use of yellow shredded cheese, beans, meat, chili peppers, and spices.
Many “Mexican” dishes you grew up eating aren’t technically Mexican. Fajitas, chili, nachos, burritos are all cornerstones of Tex-Mex cuisine.
Various Tex-Mex dishes are sometimes prepared without the use of a tortilla. The “fajita bowl,” which is a fajita served without a soft tortilla, is an example of this. In general, cheese plays a much larger role in Tex-Mex cuisine as well.
I hope you enjoyed this roundup of Mexican foods that start with the letter T. From tacos to tequila, there are so many delicious options to choose from.
And, if you’re looking for even more Mexican food inspiration, be sure to check out 24 Mexican Foods That Start With S.