| machacado | mah-cha-KAH-thoh | scrambled eggs with shredded dried meat | |
| maíz | mah-EES | dried corn |   |
| mano | MAH-noh | a stone used with a metate for grinding (literally means "hand") | |
| masa | MAH-sah | dough made from dried corn, treated with lime, mixed with water | |
| mateca | mahn-TEH-kah | lard | |
| membrillo | | qunice paste used in desserts, served on bread and also used as a paste with roasted meats | |
| menudo | meh-NOO-thoh | a soup made of tripe | |
| metate | meh-TAH-teh | a flat, retangular stone (frequently on 3 legs) use for grinding corn, chiles, chocolate | |
| milpa | MEEL-pah | cornfield | |
| mochomos | moh-CHOH-mos | roasted or cooked meats, shredded and fried crisp | |
| molcajete | mohl-kah-HEH-teh | a bowl shaped mortar on 3 legs, made of basalt stone used for grinding chiles and sauces | |
| mole | MOH-leh | a mixture or concoction | |
| Molinillo | [moh-lee-NEE-yoh] | A Mexican chocolate "whisk" or "stirrer". It is made of "turned" wood and it is used to froth warm drinks such as hot chocolate, Atole, and Champurrado. The molinillo is also used in other Latin countries.
| |
| mulato | moo-LAH-toh | Another variety of a dried poblano chile. Part of the mole "holy trinity". A mild chile with a hint of chocolate. | |
