From mouth-watering street food to elaborate dishes, Mexican cuisine never fails to tantalize tastebuds. In this article, we’ll explore a range of delicious Mexican dishes that all start with the letter M.
Machaca is a Mexican dish made with dried and shredded beef or pork, which is then rehydrated and cooked with onions, peppers, and other seasonings. It is often used as a filling for breakfast dishes like machaca con huevos (scrambled eggs with machaca) or in tacos or burritos. The dish originated in Northern Mexico and is a popular breakfast item in the region.
Machete quesadilla is a large, thick tortilla stuffed with beans, meat, and other fillings. The dish originated in the state of Oaxaca, Mexico and is a popular street food. The tortilla is made from masa (dough made from corn) and is typically filled with black beans, meat (usually beef or pork), cheese, avocado, and salsa. The filling is folded into the tortilla, creating a long and narrow shape, resembling a machete, hence the name. The machete is then grilled or fried until crispy on the outside, creating a delicious texture contrast with the soft and flavorful filling.
Machitos are a traditional Mexican dish made from the small intestines of a cow or a goat that are cleaned, chopped, and then cooked with various spices and chili peppers until tender. They are often served with fresh tortillas and a variety of toppings such as salsa, chopped onions, and cilantro. Machitos are a popular street food in many parts of Mexico and are considered a delicacy by some.
4. Maguey worms (red and white)
Maguey worms, also known as gusanos de maguey or chinicuiles, are edible larvae that are commonly found living in the heart of the maguey plant, which is a type of agave plant that is native to Mexico. The worms are typically harvested in the spring when they are at their largest and are often eaten as a snack or used as a topping for tacos or other dishes. Although they may not sound appealing to some, maguey worms are considered a delicacy in many parts of Mexico and are said to have a slightly nutty and earthy flavor.
Maguey, also known as agave, is a type of plant that is native to Mexico and is widely used in traditional Mexican cuisine. The plant is most well-known for its use in the production of tequila and mezcal, but it is also used in a variety of other dishes and drinks. The leaves of the maguey plant are used to make a type of fiber called sisal, which is used to make rugs, baskets, and other items. The sap of the maguey plant is also used to make a sweet syrup called aguamiel, which is used as a sweetener in many traditional Mexican dishes. Additionally, the heart of the maguey plant, known as the piña, is roasted and then fermented to produce tequila and mezcal.
Maíz, also known as corn, is a staple food in Mexican cuisine. It is believed to have been domesticated in Mesoamerica around 9,000 years ago and has since become an integral part of Mexican culture. Corn is used to make various dishes such as tortillas, tamales, and pozole. It is also used to make drinks such as atole and champurrado.
Malanga is a root vegetable, similar to taro, that is commonly used in Caribbean and Latin American cuisine, including Mexican cuisine. Malanga has a starchy texture and is similar in taste to potatoes or yams. It is often used in soups, stews, and fritters in Mexican cuisine.
Mamey is a tropical fruit that is native to Mexico and Central America. It has a sweet, creamy flesh that is often compared to pumpkin or sweet potato in taste and texture. Mamey is used in various Mexican desserts, including ice cream, milkshakes, and pies. It can also be eaten on its own or used in savory dishes such as salsas and marinades.
9. Mamey Sapote
Mamey sapote, also known simply as mamey, is a type of fruit that is native to Mexico, Central America, and the Caribbean. It has a brown, fuzzy exterior and a sweet, orange flesh that is similar in texture to a ripe avocado. Mamey sapote is often used in Mexican desserts, such as milkshakes and ice cream, and is also eaten on its own as a snack. Additionally, the seeds of the fruit are sometimes used in traditional medicine for their supposed medicinal properties.
Manchamanteles is a traditional Mexican stew that is usually served during special occasions like weddings and holidays. The name of this dish translates to “tablecloth stainer” because of its rich and flavorful sauce that can easily stain a tablecloth. The stew is made with pork, beef, or chicken, along with a variety of vegetables such as potatoes, carrots, chayote, and green beans. The sauce is typically made with chili peppers, tomatoes, spices, and fruits like plantains, pineapple, and apples. The combination of sweet and savory flavors creates a unique and delicious taste that is enjoyed by many.
11. Manchego Cheese
Manchego cheese is a type of cheese that originates from the La Mancha region of Spain. It is made from the milk of Manchega sheep and is known for its distinctive flavor and texture. The cheese has a semi-firm texture and a nutty, buttery flavor that can vary depending on how long it has been aged. In Mexico, Manchego cheese is often used as a topping for dishes like enchiladas, tacos, and salads.
Mangonada is a popular Mexican frozen treat that is made with mango, lime juice, and chili powder. It is similar to a slushie and is typically served in a cup or a cone. The mango is blended with ice and lime juice to create a refreshing and sweet base, and then topped with a sprinkle of chili powder to add a spicy kick. Some variations of mangonada also include chamoy sauce, which is a tangy and sweet sauce made from pickled fruit, chili peppers, and lime juice.
Manioc, also known as cassava, is a starchy root vegetable that is native to South America but is also commonly grown in Mexico and other tropical regions. The root can be boiled, fried, or mashed and is often used as a substitute for potatoes or rice. In Mexico, manioc is used to make a type of tortilla called casabe, which is made by grinding the dried root into a fine flour and then mixing it with water to form a dough. The dough is then pressed into thin circles and baked on a hot griddle.
14. Manjar Blanco
Manjar Blanco is a sweet and creamy dessert that originated in Spain and is popular in many Latin American countries, including Mexico. It is made from milk, sugar, and sometimes cornstarch, which is slowly cooked until it thickens and caramelizes. It is often flavored with vanilla, cinnamon, or other spices, and can be eaten on its own or used as a filling for pastries and cakes.
Maracuya, also known as passion fruit, is a tropical fruit that is native to South America but is also grown in Mexico and other countries. It has a tangy and sweet flavor and is often used in desserts and drinks, such as smoothies, cocktails, and sorbets. It can also be used in savory dishes, such as marinades for meats and sauces for seafood.
Mariscos are a variety of seafood dishes that are popular in Mexico and other coastal regions of Latin America. Examples of mariscos dishes include ceviche, which is made from raw fish or shrimp marinated in citrus juice and spices, and shrimp cocktail, which consists of cooked shrimp served in a tomato-based sauce. Other popular mariscos dishes include fish tacos, shrimp fajitas, and seafood soups and stews.
Masa is a dough made from corn that is a staple ingredient in many Mexican dishes, including tortillas, tamales, and gorditas. It is made by soaking dried corn in an alkaline solution, which removes the hull and makes the corn more digestible. The corn is then ground into a fine paste, which is used to make the dough. The dough can be used to make a variety of dishes, including corn tortillas, which are often used as a base for tacos, enchiladas, and other Mexican dishes.
18. Mazapán de Cacahuate
Mazapán de Cacahuate is a traditional Mexican sweet made from ground peanuts and sugar. The mixture is pressed into small, round discs that are perfect for snacking on-the-go or as a treat after a meal. The sweet and nutty flavor of the peanuts pairs perfectly with the sugary taste, making it a popular choice for those with a sweet tooth.
Memela is a thick, oval-shaped tortilla that is a staple food in many parts of Mexico. It is made from masa, the dough made from corn, and is topped with beans, cheese, and salsa. The toppings can vary, and some variations may include meat, avocado, or other vegetables. Memelas are often served as a snack or appetizer.
Menudo is a hearty soup made with beef tripe and hominy, a type of corn that has been treated with an alkali solution to soften the kernel. It is seasoned with chili peppers, garlic, and other spices, and is usually served with lime, onions, and cilantro. Menudo is considered a traditional hangover cure in Mexico and is often served on weekends or special occasions. Although it may not be everyone’s favorite, it is a beloved dish in Mexican cuisine.
21. Mesquite flour
Mesquite flour is a type of flour that is made from ground mesquite pods. Mesquite trees are native to the southwestern United States and Mexico. The flour has a sweet, nutty flavor and is often used in gluten-free baking. It is also rich in protein and fiber.
22. Michoacán-style carnitas
Michoacán-style carnitas is a slow-cooked pork dish that is traditionally made in the state of Michoacán, Mexico. The pork is cooked in lard until it is crispy on the outside and tender on the inside. It is often served with tortillas, onions, cilantro, and salsa.
23. Mexican Migas
Migas is a popular breakfast dish that originated in Spain and is also commonly found in Mexico. It is made by scrambling eggs with strips of fried corn tortillas, onions, and peppers. Other ingredients such as cheese, avocado, and chorizo may also be added. It is typically served with refried beans and tortillas.
Milhojas is a dessert originally from Spain, but also popular in Mexico, made with thin layers of puff pastry filled with cream and fruit, such as strawberries or peaches, and often drizzled with a caramel sauce.
Mixiote is a Mexican dish that is made by marinating meat, usually goat or lamb, in a sauce made with chili peppers and spices, then wrapping the meat in maguey leaves and steaming it until tender. The resulting dish is flavorful and aromatic, with a smoky taste from the maguey leaves.
26. Mojo de Ajo
Mojo de Ajo is a Mexican sauce made from garlic, olive oil, lime juice, and sometimes chili peppers. It is typically served as a condiment for seafood dishes, such as grilled shrimp or fish, and adds a tangy, garlicky flavor to the dish.
Molcajete is a traditional Mexican dish that is cooked and served in a volcanic stone mortar and pestle, also called a molcajete. The dish is typically made with grilled meats, such as steak or chicken, along with vegetables such as peppers, onions, and tomatoes. The ingredients are often cooked together and then served in the molcajete, giving it a unique and rustic presentation. The dish is often served with tortillas and a variety of toppings such as guacamole, salsa, and cheese.
Mole is a rich and flavorful sauce that is a staple of Mexican cuisine. It is made with chili peppers, chocolate, and a variety of other ingredients such as nuts, seeds, and spices. The sauce can vary in color from dark brown to green, depending on the type of chili used. Mole is typically used as a topping for meats, such as chicken or pork, or as a sauce for enchiladas or other dishes.
29. Mole Blanco
Mole Blanco, or white mole, is a variation of mole that does not contain chocolate. Instead, it is made with ingredients such as almonds, garlic, and onions, giving it a creamy texture and a subtle flavor. Mole Blanco is often used as a sauce for chicken or fish.
30. Mole de Olla
Mole de olla is a hearty beef and vegetable soup that is flavored with mole sauce. The dish is typically made with beef shank, along with vegetables such as potatoes, carrots, and corn. The mole sauce gives the soup a rich and complex flavor, and the dish is often served with tortillas and a variety of toppings such as avocado, cilantro, and lime.
31. Mole Poblano
Mole Poblano is a traditional sauce originating from the city of Puebla in Mexico. It is a complex sauce made with a variety of ingredients, including chili peppers, chocolate, nuts, spices, and sometimes even fruits. The sauce is typically served over chicken or turkey, but can also be served with other meats or vegetables.
32. Mole Verde
Mole Verde, also known as green mole, is another popular sauce in Mexican cuisine. As the name suggests, it is a green sauce made with ingredients such as tomatillos, chili peppers, cilantro, and pumpkin seeds. It has a tangy and slightly spicy flavor and is often served over chicken or pork.
Molletes are a popular breakfast or snack food in Mexico. They are made with bolillo bread, which is similar to a French baguette, cut in half and topped with refried beans and cheese. The bread is then toasted until the cheese is melted and bubbly. They are often served with pico de gallo or salsa.
Molotes are a traditional Mexican dish made with a masa dough that is filled with ingredients such as beans, cheese, and meat. The dough is then folded into a torpedo-like shape and fried until crispy. The filling can vary by region and personal preference.
35. Molotes poblanos
Molotes poblanos are a variation of molletes that originated in the state of Puebla. They include Poblano peppers and chorizo, giving them a slightly spicy kick. They are made in the same way as traditional molletes, but with the addition of these ingredients. They are a delicious and hearty breakfast or snack option.
Morisqueta is a traditional dish from the state of Michoacán in Mexico that typically consists of rice, beans, and meat. The rice is often cooked with tomatoes, onions, garlic, and chicken or beef broth, giving it a rich and flavorful taste. The beans can be either black or pinto, and are usually cooked with onions, garlic, and spices. The meat can be any type of meat, such as pork, chicken, beef, or goat, and is typically seasoned with a mixture of spices including cumin, chili powder, and oregano. Morisqueta is often served with tortillas and a variety of toppings, such as salsa, avocado, and cheese. It is a hearty and satisfying meal that is popular throughout Mexico.
Moronga is a type of blood sausage that is made by cooking pork blood with spices and other ingredients, such as onions and garlic. The mixture is then stuffed into casings and cooked until firm. Moronga is popular in some parts of Mexico and is often served sliced and fried with eggs.
38. Moscachon de Fresa
Mostachon de Fresa is a Mexican dessert that consists of a thick layer of meringue made from egg whites and sugar, topped with a layer of whipped cream and sliced strawberries. This dessert is typically baked in a round or rectangular shape and is commonly served at special occasions such as weddings, quinceañeras, and holidays.
39. Macarrones de leche
Macarrones de leche, also known as milk macaroni, is a sweet dessert that originated in Mexico. It is made by cooking macaroni pasta in milk and sugar until it becomes tender and the milk thickens into a creamy sauce. Cinnamon and vanilla are often added to the mixture to give it a warm and sweet flavor. Once cooked, the macarrones de leche is typically served warm or cold, either as a standalone dessert or as a topping for ice cream or cake. This comforting and simple dessert is a popular choice for both children and adults alike in Mexico.
40. Mexican rice
Mexican rice is a popular side dish in Mexican cuisine. It is made by sautéing rice in oil with onions, garlic, and tomato paste, then adding chicken or vegetable broth and simmering until the rice is cooked. The dish is often flavored with spices such as cumin and chili powder and can be served with a variety of entrees, such as tacos, enchiladas, or grilled meats.
Michelada is a beer cocktail that is popular in Mexico. It is made by mixing beer with lime juice, hot sauce, Worcestershire sauce, and spices such as salt, chili powder, and black pepper. It is typically served in a salt-rimmed glass over ice and garnished with a lime wedge.