There’s a lot of flavor in Mexican food, so it’s popular. In addition, Mexican food often includes healthy and fresh ingredients and savory flavors from all the spices. Thus, it’s not surprising that many people want to learn more about this particular cuisine!
If you love Mexican food, you may want to learn about all the dishes Mexican cuisine offers. But, first, let’s learn about all the Mexican food that starts with a C!
Mexican food that starts with C
Below are 49 Mexican food that starts with a C. Let’s take some time to read and learn about each one!
Cabrito – Cabrillo is a roasted young goat, a regional specialty of Mexico. Brazil, Argentina, Spain, and Portugal are also known for serving the dish. Goat kids should not be older than three weeks, and you should not have fed them anything other than mother’s milk.
Cajeta – The Cajeta sauce consists of slow-cooked goat’s milk caramel sauce. Almost anything goes well with this sauce!
Calabacitas Con Puerco – Calabacitas con Puerco is traditional dish in Mexican cuisine. It is made from frying pork in butter, oil, or fat. Then, the garlic, onion, black pepper, salt, and chilies are added and the fire is left to cook until everything is cooked.
Caldo Talalpeño – Caldo Talalpeño is a soup made with chicken and vegetables in Mexican cuisine. The dish includes chicken, chickpeas, carrots, and green beans. It is also smothered in a chicken broth containing garlic, onion, epazote, cumin, and chipotle chilies.
Caldo de Camaron – Caldo de Camaron is a Mexican shrimp soup that blends fresh and dried shrimp, guajillo, cascabel chilies, and tender vegetables into one spicy dish. This dish, which can be served as an appetizer or a complete meal, has a distinct salty flavor from the dried shrimp.
Caldo de Pollo – Caldo de Pollo is a typical Mexican soup consisting of chicken and vegetables. This soup is different from many other versions of chicken soup because, like the Brazilian Canja, Caldo de Pollo uses whole chicken pieces instead of chopped or shredded chicken.
Caldo de Queso – Caldo de queso is a cheese soup traditionally served in Hermosillo, Sonora. The soup is made with boiled water, potatoes, onions, tomatoes, green chilies, and oregano. In addition to tomato puree and dehydrated chicken broth, you can add them as condiments.
Caldo de Res – Caldo de Res is a Mexican beef soup, and it is incredibly hearty and satisfying. Hind shanks and bone marrow flavor the broth beautifully. You can garnish with sliced raw onion, lime juice, jalapenos, and cilantro.
Camarones Al Mojo de Ajo – The delicious Camarones al Mojo de Ajo is shrimp infused with garlic, butter, and olive oil. You can serve it with cilantro lime rice, angel hair pasta, or tacos.
Campechano – Tacos Campechanos is composed of several layers of flavors with several types of meat. The most common taco Campechano is made with meat called cecina. This meat is thinly sliced, marinated, and dried Milanesa-style beef. The marinade is comprised of salty chiles, spices, and other herbs.
Capirotada – Capirotada, also known as Capirotada de Vigilia, is a traditional Mexican food similar to bread pudding consumed during Lent. It is one of the dishes Mexican people eat on Good Friday.
Carlota de Limón – Carlota de Limon, also known as Mexican Lemon Icebox Cake, is a satisfying dessert. It is a simplified version that is easy to make.
Carne Adobada – In New Mexican cuisine, Carne Adovada is made from Adobada (or enchilada), which means cooking something in adobo sauce, a sauce made with chiles, aromatics, and vinegar. Carne Adobada Mexicana can come in various shapes and sizes, including stewed chunks and shreds.
Carne Asada – The carne asada is usually grilled skirt steak or a flank steak sliced thinly. A charred flavor is imparted by marinating the meat and then grilling or searing it. You can serve carne asada on its own or as an ingredient in other dishes.
Carne Guisada – Carne Guisadas is a comforting, filling, flavorful meal traditionally served with homemade corn tortillas, rice, and beans.
Carne a la Tampiqueña – Among the most popular meat dishes in Mexico is Carne a la Tampiqueña. Restaurant José Inés Loredo and his brother Fidel, both from San Luis Potos*, created the restaurant in 1939 in the port of Tampico, Tamaulipas. Every ingredient had a purpose.
Carne en SU Jugo – Carne en SU Jugo is one of Guadalajara’s staples. A small flank steak is cooked in its juices and mixed with beans and crispy bacon crumbles.
Carnitas – Carnitas are the dream of every tortilla. Slow-cooked pork is gently ripped apart with forks and fried to golden, crispy perfection with the best Mexican food.
Cecina – Cecina is meat that has been seasoned and dried by air, sun, or smoke in Mexico. “Dry meat” is derived from the Siccus, via the Vulgar Latin *sicc*na.
Cemitas – Cemitas are a Mexican sandwich originally from Puebla and derived their name from the bun. You can prepare this recipe using fried Milanesa beef, chicken, or pork cutlets as the filling. Featuring thick strands of shredded Oaxacan cheese, chunks of ripe avocado, chipotles or pickled jalapenos, and the fragrant herb Papalo, it’s a Mexican meal that’s the stuff of masterpieces.
Ceviche – The fish ceviche, also called cebiche, seviche, or cebiche, originated in Peru and consisted of raw seafood cured in citrus, most commonly lime or lemon.
Chapuis – Mexicans call a variety of edible insects belonging to the Coleoptera order Chahuis or Chamoes. Often, sticks, worms, rhinoceros beetles, or just grubs are called by their common names in English. Chapuis insects consume species of Mesquite trees.
Chalupas – Chalupas are typical dishes of south-central Mexico, particularly in Hidalgo, Puebla, Guerrero, and Oaxaca. In Mexico, chalupas are fried corn dough filled with a savory filling and served as an antojito or snack. Chalupa derives from the word shallop, which refers to the concave shape of the masa cake.
Chamoy – Chamoy is a popular condiment made from dehydrated fruit such as apricot, mango, plum, chili powder, salt, sugar, and a little lime juice.
Champurrado – Champurrado is chocolate-based atole, a warm and thick Mexican beverage prepared with cornflour, maize, or masa de oats. It is also available with piloncillo, water, or milk, occasionally with cinnamon, anise seed, or vanilla.
Chapulines – Chapulines, grasshoppers of the genus Sphenarium, are commonly consumed in some parts of Mexico. It derives from the Nahuatl word Chapuline (singular) or Chapolimeh and is specific to Mexico and Central America.
Charales – Charales are freshwater green algae of the division Charophyta, family Charophyceae, commonly known as stoneworts. According to the genus Nitellopsis, living species can be classified into one or two families. Fossil members of the order are divided into additional families. In 1753, Linnaeus named Chara a genus.
Chicharrón – Since the 1980s, companies such as Barcel and Sabritas have also produced vegetarian chicharrón made from cornmeal batter and flavored with chile and lemon. Also, pork rinds are sold at markets, Tianguis, and street vendors and distributed by many salty snack companies in Mexico.
Chilaquiles – Chilaquiles are traditionally fried corn tortillas sliced into quarters for the Mexican breakfast.
Chilatole – Chileatole is a dish from Mexican cuisine. The soup is made of corn masa or corn kernels cooked with chunks of corn, epazote, salt, and a chili sauce made from pumpkin leaves and chili peppers. The soup is served hot.
Chile Relleno – Chile Rellenos are a classic Mexican dish that hails from the city of Puebla. As early as 1858, people described green chile peppers as stuffed with minced meat and covered in eggs. In addition to Puebla’s poblano pepper, New Mexico’s chile, pasilla, or jalapeno peppers are more common.
Chiles en Nogada – Chiles en Nogada consist of poblano chiles stuffed with picadillo, pomegranate seeds, and parsley tossed in a walnut-based cream sauce called Nogada. It is typically served at room temperature. Picadillo usually contains Panojara apples, sweet-milk pears, and criollo peaches.
Chilorio – Chilorio is a dish from Sinaloa that is enjoyed all over northern Mexico. The sauce is made from dried chiles, and it is usually made with pork, but sometimes chicken or beef is used. The chiles and spices are fried after the meat is cooked in water and fat.
Chilpachole de Jaiba – Chilapochlo de Jaiba is a traditional Mexican dish that originated in Veracruz. The most common ingredients in this spicy soup are crab meat, potatoes, carrots, hot peppers (ancho, chipotle, and guajillo), tomato, onions, garlic, epazote, and olive oil, salt, and pepper.
Chimichangas – Chimichangas are fried burritos common to Tex-Mex and other Southwestern American cuisines.
Changos Zamoranos – Changos Zamorano is a Mexican dessert made from raw milk, sugar, rennet tablets, and cinnamon. Desserts such as these are prepared similarly to cheese and are often eaten after the largest meal of the day, usually dinner. Many roadside restaurants and food stalls are selling this dish in cans in its native country of Mexico.
Chorizo – Chorizo is a type of sausage originating in the Iberian Peninsula. In Europe, chorizo is a fermented, cured, and smoked sausage often sliced and eaten raw or used as an ingredient in other dishes.
Churros – Churros are fried dough balls from Spanish and Portuguese cuisines. In the cuisine of Latin America and the Philippines, and other parts of the world that have experienced migration from Spanish and Portuguese-speaking countries, particularly in the Southwest of the United States and France, they are also common ingredients.
Cicadas – Many areas in Mexico serve cicadas, a traditional coconut confectionery. They are trendy in several countries. Although oven-baked, the chewy and soft texture comes from serving them at room temperature.
Cochinita Pibil – Cochinita Pibil is Mexican pork shoulder marinated and braised in achiote paste, orange juice, and lime. This meat goes well with tacos.
Cochinito de Piloncillo – In Mexico, Cochinitos de Piloncillo, also known as Marranitos, Cochinitos, and Puerquitos, are sweet bread made with piloncillo, a sweetener made from sugar cane. Cochinitos are popular in Mexican bakeries and the United States as well.
Cocido – Cocido is a traditional stew eaten as a main course in Hispanophone and Lusophone countries, including Spain, Portugal, Brazil, and others.
Concha – Conchas are traditional Mexican sweet bread rolls. Conchas are called such because of their round shape and striped appearance. Further, Conchas are divided into a sweetened dough roll and a crunchy topping.
Corundas – In Mexico, Corundas are similar to tamales but are wrapped in long corn or reed plant leaves and folded, forming a triangular or spherical shape.
Cotija – Originally made from cow’s milk, Cotija cheese is named after the city of Cotija, Michoacán. This product’s white, milky flavor is characterized by its white color and firm texture. Regarding flavor, “young” cotija cheese is similar to feta, while aged cotija cheese is similar to hard, aged cheeses like parmesan.
Coyotes – A Toyota is a giant, flat, brown sugar-filled empanada-like cookie. As well as guava, caramel, chocolate, strawberry, mamoncillo, peach, and pineapple, coyotes also come in other flavors.
Crepas de Cajeta – Crepas de Cajeta is crepes paired with a Cajeta sauce that includes milk and nuts.
Curtido – Curtido is a relish or slaw made from finely shredded cabbage, red onion, carrot, oregano, and vinegar in Salvadoran cuisine. It’s an authentic Salvadorean recipe you must try.
Cóctel de Camarón – Cóctel de Camarón is a dish that consists of shell, pre-cooked prawns in a Marie Rose sauce or cocktail sauce. It was the popular hors d’oeuvre in Great Britain and the United States.
Mexican food that starts with a different letter of the alphabet
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