| abadejo | | haddock | |
| abulón | | abalone | |
| aceite | | oil | |
| aceite de cacahuates | | peanut oil | |
| aceite de oliva | | olive oil | |
| aceite vegetal | | vegetable oil | |
| aceituna | ah-seh=ee-TOO-nah | olive | |
| acelyas | | Swiss chard | |
| acitron | ah-see-TRON | candied biznaga cactus | |
| acocil | | fresh water crayfish (Cambarellus montezumae and Cambarellus zempoalensis) | |
| adobo, adobado | ah-DOH-boh, ah-doh-BAH-doh | name given to a rather sour seasoning paste made of ground chiles, herbs, and vinegar; seasoned with such a paste | |
| agridulce | | sweet and sour | |
| agrio | AH-gree-oh | sour | |
| agua de coco | | coconut milk | |
| agua, aguado | AH-gree-oh, ahGWAS-doh | water, watery | |
| aguamiel | | maguey juice | |
| aguardiente | ah-gwar-DYEN-teh | an alcohol made from sugar cane |  |
| aguas frescas | | a simple beverage made from fresh fruit, water and sugar | |
| aguayon | | sirloin steak | |
| agujas | ah-GOO-has | a northern Mexico term for ribs of beef | |
| ahumado | | smoked | |
| ajedrea | | savory | |
| ajonjol¡ | ah-honh-hoh-LEE | sesame | |
| al carbón | | cooked over charcoal or wood | |
| al vapor | | steamed | |
| alambre | | shish kabobs | |
| albahaca | | basil | |
| albardilla | | batter | |
| albaricoque | | apricot | |
| albondigas | ahl-BON-dee-gahs | meat balls | |
| alcachofa | | artichoke | |
| alcachofa | | artichoke | |
| alcaparras | ahl-kah-PAH-rrahs | capers | |
| alcaravea | | caraway | |
| almeja | alh-MEY-hah | clam (a generic term for many spieces) | |
| almendra | ahl-MEHN-drah | almond | |
| almibar | ahl-MEE-bahr | light syrup | |
| almuerzo | ahl-MWER-soh | brunch | |
| almuerzo | | lunch, midday meal | |
| alubias | | a medium sized white bean | |
| amaranth | | amaranth - a grain crop but most parts of the plant are used including the seeds and leaves. | |
| anacardo | | cashew | |
| ancho | AHN-choh | a type of chili, the word means "wide" |  |
| anchoa | | anchovy | |
| añejo | ah-HYEH-hoh | aged cheese | |
| añejo | ah-HYEH-hoh | aged | |
| anguila | | eel | |
| anís | | aniseed | |
| annatto | | achiote, a seed used for coloring food and for recado | |
| antiguo | ahn-TEE-gwoh | old, ancient | |
| antonjito | ahn-toh-HEE=toh | appetizer (translates to "little whim") | |
| aperitivo | | aperitif | |
| apio | | celery | |
| arándano rojo | | cranberry | |
| arenque | | herring | |
| arenque ahumado | | kippers | |
| ariceejo | ah-HYEH-hoh | aged cheese | |
| arracheras | | skirt steak, commonly used for making fajitas | |
| arroz | ah-RROS | rice | |
| asadero | ah-sah-DEH-roh | a type of cheese made in the Mexican states of Chihuahua and Michocan | |
| asador | | barbeque grill | |
| asar, asado | ah-SAHR, as-SAH-doh | to roast or broil; roasted or broiled | |
| ate | | quince | |
| atole | | A warm almost porridge-like drink made thick with masa. The chocolate version is Champurrado, other versions are flavored with fruits or nuts. This version is sweetened with piloncillo (Mexican unrefined brown sugar), cinnamon (canela), and vanilla b | |
| atún | | tuna | |
| avellana | | hazelnut | |
| ayocote | | runner beans (ayecote) | |
| azafrán | | saffron | |
| azafrancillo | | safflowers also referred to as Mexican Saffron although it is not realated to saffron | |
| azucar | | sugar | |
| azúcar blanca de granulado muy fino | | superfine sugar (caster sugar) | |
| azúcar de arce | | maple syrup | |
| azúcar glace | | powdered sugar (confectioners sugar) | |
| azucarera | | sugar bowl | |
