Mexican Food That Starts With A (Every Food Covered)

Many people are interested in Mexican cuisine because it encompasses many dishes and recipes. In addition, Mexican food is known for its variety of tastes and cultures, making it so irresistible. 

Mexican cuisine creates a unique presentation with its unique combination of spices, seasonings, and vibrant colors. Mexican food still reflects its vast, pre-Hispanic origins, making it one of the most authentic cuisines in the world.

If you feel the same way about Mexican food, you want to learn and try everything! So let’s start with all the Mexican food that starts with an A!

Mexican Food That Starts With APin

Mexican food that starts with A

Here are 28 Mexican food that starts with an A! Let’s take a look and learn about each one of them!

Achiote – Achiote is a spice and coloring agent obtained from the evergreen shrub Bixa Orellana seeds. By macerating the seeds in water, the pulp surrounding them becomes cakes that you can further process into dyes. The dried seeds are ground into culinary spices or used whole. Achiote is a yellowing agent added to chorizo, butter and margarine, cheese, and smoked fish.

Achiote Paste – Achiote paste is used in Mexican and other cuisines to add color and flavor. It is made from annatto seeds, cumin, pepper, coriander, oregano, cloves, and garlic. Moreover, this paste adds an earthy, slightly sweet, and spicy flavor as a sauce, marinade, or rub for meat, chicken, or fish.

Acitrón – Acitrón’s mildly sweet flavor and chewy consistency are combined with other ingredients, heightening their flavors ironically. As a condiment, it is used in many dishes, both savory and sweet, and just by itself as candy.

Adobo – Adobo is a Mexican condiment or cooking sauce containing a base of chilies, particularly Chipotle and Ancho peppers. It is a Poblano chili that has been dried after it turns red. Sauces like these are used as marinades to add smoky, spicy flavor to food.

Adobo de Pollo – Adobo de Pollo is a rustic Mexican recipe loaded with traditional flavors. This recipe for spicy chicken includes three kinds of chilies, tomatoes, spices, and more.

Aguachile – Aguachile is a type of Mexican ceviche originating from Sinaloa. This classic version consists of raw shrimp, cucumber, red onion, lime juice, and pulverized chilies (usually serrano or jalapeno) mixed with water.

Aguamiel – Aguamiel is a sap derived from the maguey plant in Mexico, which is believed to have therapeutic properties.

Albondigas – Albondigas are meatball-based Mexican soups made of green beans, onions, and chicken stock. They have long been a family favorite.

Alegría – Alegria is a Mexican candy made mainly in the Xochimilco borough of Mexico City from amaranth seeds and honey or sugar.

Alfajor – It is a famous pastry that consists of a soft shortbread cookie stuffed with dulce de leche. The Mexican confection “Alfajor” is made from only coconut and is typically tri-colored.

Amaranto – Amaranto has been described as one of the world’s superfoods, a food rich in culture and nutrition and ingrained in Mexican history. Amaranto tastes like a grain, with a nutty, almost malty flavor, but is a seed. The protein content of Amaranto is high, similar to that of quinoa.

Ancas de Rana – Ancas de Rana is a dish made with frog legs, hence the name. It is a very nutrient-dense food with almost no fat, making it a perfect addition to a weight loss diet.

Ancho – Ancho chiles are generally dried poblano chiles and staple in Mexican cooking. In general, this versatile ingredient serves as the basis of countless sauces and salsas. Further, it’s called the “wide” chile in Spanish.

Antojitos – An antojito is a food item that refers to various street snacks or appetizers in Mexico. Usually, they are small, savory bites that serve as a prelude to the main event or as a snack and a few drinks.

Aporreadillo – Aporreadillo or Aporreado is a dish typical of southwestern Mexican cuisine. This dish is made from beaten meat that has been salted, shredded, stirred with an egg, and then cooked in guajillo chili, Arbol chili, or serrano chili sauce, with garlic and cilantro. There are beef or venison jerky options, including dried, salted, and cecina. For breakfast or dinner, it goes well with rice and beans. Depending on the color of the sauce, the Aporreadillo can be red or green. 

Arrachera – Arrachera is the Mexican Skirt Steak served with tacos. It is a thinly sliced skirt steak seasoned with several spices. As the marinade ages, the flavor becomes more robust. You can preheat the grill or microwave the tortillas. As a topping, you can add onion, cilantro, hot sauce, lettuce, cheese, etc., to the Arrachera.

Arroz a la Tumbada – The Arroz a la Tumbada from Veracruz’s coast is synonymous with red rice cooked with fresh seafood and flavored with epazote leaves; it is an unforgettable taste sensation.

Arroz Amarillo – The Arroz Amarillo, or yellow rice, is a commonly served side dish. Despite slight variations, the concept is the same: long-grain rice is steamed with aromatics such as onion and turmeric, annatto, or saffron to create the signature yellow color.

Arroz con Camarones – Arroz con Camarones, also known as shrimp rice, is a Mexican staple. This dish is rice cooked in a shrimp broth and tossed with shrimp, onion, pepper, tomato, garlic, cumin, and achiote.

Arroz con huevo – Arroz con huevos, also known as rice with eggs, is a simple yet delicious breakfast favorite in Mexico. Depending on how spicy you like your day to be, you can adjust the amount of hot pepper sauce.

Arroz con Leche – Arroz con Leche is a rice pudding sweetened with condensed milk, evaporated milk, and evaporated milk flavored with cinnamon. This simple rice pudding recipe is one of the most popular in Mexico.

Arroz con lima – Arroz con lima is a Mexican dish made with rice, garlic, lemon juice, and lemon zest. After the rice has been cooked, the garlic cloves are removed, and the ingredients are combined with the rice. Arroz con lima should be garnished with cilantro before serving.

Arroz con pollo – Arroz con pollo, which means rice with chicken, is a popular Mexican food. It is a classic dish of Mexico and other parts of Latin America, prepared in many different ways, each unique to the respective country.

Arroz negro – Arroz negro, also known as black rice, is a Mexican rice dish with a dark color from black bean broth. Cook black beans with onion and butter in water until soft to make the dark broth. Garlic is fried with rice, then bean broth is added, along with epazote, serrano pepper, and salt.

Arroz Poblano – Arroz Poblano or poblano rice is a popular comfort food during the winter months and is a filling side dish suitable for vegetarian meals.

Arroz Rojo – Arroz Rojo, or the Mexican Red Rice, is a staple of Mexican cuisine and is perhaps the most popular side dish. However, since most people could serve Arroz Rojo with every dinner, they tend to struggle to make other side dishes. 

Arroz Verde – Arroz Verde is the most popular type of rice that pairs well with Mexican food! This rice dish consists of cilantro rice pilaf cooked with poblano peppers, parsley, cilantro, onions, and garlic.

Asado – The Asado is a Mexican stew made with braised pork and smoky spices. Enjoy this easy pork roast recipe for a delicious Cinco de Mayo dinner!

Mexican food that starts with a different letter of the alphabet



Image credits – Canva

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