| pachola | pah-CHOH-lah | | |
| pámpano | PAHM-pah-noh | pampano (a type of fish) | |
| pan | pahn | bread | |
| pan dulce | pahn DOOL-seh | sweet roll | |
| pancita | pahn=SEE-tah | stuffed sheep's stomach | |
| papa | PAH-pah | potato | |
| papa-dzul | pah-pah-DZOOL | a Yucatecan specialty | |
| pasado | pah-SAW-THO | Pasado chiles are either New Mexico or Anaheim red chiles that have been roasted, then peeled and dried. They have a medium heat level (about 5 on a scale of 1 - 10. Use in place of fresh New Mexico or Aneheim chiles to flavor soups, stews or bread | |
| pasilla | pah-SEE-yah | a dried chilaca chile |  |
| pastel | pahs-TEHL | cake | |
| pato | PAH-toh | duck | |
| pechuga | peh-CHOO-gah | chicken breast | |
| peladura | | citrus rind or zest | |
| pellizcada | peh=yees-KAH-thah | an antonjito (appetizer) of tortilla dough, pinched around the edges and filled | |
| pepita | peh-PEE-tah | pumpkin seed | |
| perejil | pey-RAY-hill | parsley | |
| pib, pibil | peeb, pee-BEEL | A Yucatan specialty dish conisisting of pork simmered with onion,achiote, vinegar, bullion and chiles. |  |
| picadillo | pee-kah-DEE-yoh | A Latin dish made with shredded pork or beef, onions, tomatoes, olives and cinnamon. | |
| picante | pee-CAHN-teh | spicy | |
| piloncillo | pee-lohn-SEE-yoh | brown sugar cones |  |
| pimienta | pee-MYEHN=tah | pepper | |
| piña | PEE-nyah | pineapple | |
| pipián | pee-PYAHN | A traditional sauce made of ground nuts or seeds and spices | |
| plátano | PLAH-tah-noh | banana | |
| plaza | PLAH-sah | market or central square | |
| poblano | poh-BLAH-noh | a large green chili (literally means "of Puebla") | |
| pollo | POH-yoh | chicken | |
| postre | POHS-treh | dessert | |
| pozole | poh-SOH-leh | an almost stew-like soup made of meat and cacahuazintle corn | |
| puchero | poo-CHEH-roh | stew | |
| puerco | PWEHR-koh | pork | |
| puesto | PWEHS-toh | a stand in a market or on a street | |
| pulque | POOL-keh | a high powered alcoholic drink made from the milky sap of the century plant | |
