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- ACHIOTEA tropical American evergreen shrub, Bixa orellana; the lipstick tree.
- AMATEPaper produced from the bark of adult Ficus trees.
- AMOLEAny of various parts of the Agave (or similar) plants, when used as soap.
- AVOCADOThe large, usually yellowish-green or black, savory fruit of the avocado tree.
- CACAOA tree, Theobroma cacao, whose seed is used to make chocolate.
- CAMOTEsweet potato (Ipomoea batatas)
- CHAYOTESicyos edulis, a tropical American perennial herbaceous vine having tendrils, tuberous roots, and a green, pear-shaped fruit cooked as a vegetable.
- CHIAA Mexican sage grown for its edible seeds, Salvia hispanica.
- CHICLEThe milky latex of the sapodilla tree, used after coagulation as the principal ingredient of chewing gum.
- CHICLESThe milky latex of the sapodilla tree, used after coagulation as the principal ingredient of chewing gum.
- CHILIThe pungent, spicy fresh or dried fruit of any of several cultivated varieties of capsicum peppers, used in cooking.
- CHILTEPINA wild chile pepper variety, Capsicum annuum var. glabriusculum, found in Mexico and the southwestern US.
- CHIPOTLEA ripe jalapeño pepper, dried and smoked for use in cooking.
- COCOAThe dried and partially fermented fatty seeds of the cacao tree from which chocolate is made.
- COMALA flat, pan-like clay or metal griddle used to cook tortillas or other foods.
- CONEPATLA kind of skunk.
- CONEPATLSA kind of skunk.
- COPALA resinous exudation from various tropical trees, especially Hymenaea courbaril and Schinus terebinthifolia, used chiefly in making varnishes and printing ink.
- EPAZOTEA pungent herb used in Latin-American cooking and tea making, and in folk medicine; Dysphania ambrosioides.
- GUACAMOLEAn avocado-based greenish dip with onions, tomato, and spices, common to Mexican cuisine and often served with tortilla chips.
- HOATZINA bird of the species Opisthocomus hoazin of the order Opisthocomiformes, with claws on the wing fingers of the juvenile and an enlarged crop used as a rumen.
- HOATZINESA bird of the species Opisthocomus hoazin of the order Opisthocomiformes, with claws on the wing fingers of the juvenile and an enlarged crop used as a rumen.
- HUIPILA traditional blouse worn by the women of various indigenous peoples of Central America including the Maya and Zapotec, or the textile from which such a garment is made.
- IXTLEA variety of Agave angustifolia var. angustifolia (syn. Agave rigida), furnishing a strong coarse fiber.
- JACALA wattle-and-mud hut common in Mexico and the southwestern US.
- JICAMAThe edible root of the yam bean (Pachyrhizus erosus) used in salads in Central America and as a snack in Mexico.
- MESCALA Mexican alcoholic drink distilled from the fermented juice of the agave.
- MESQUITEAny of several deciduous trees of the genus Prosopis found in America, and used as forage, which have long, beige seed and bean pods which may be dried and ground into a sweet, nut
- MILPAA cyclical crop-growing system used throughout Mesoamerica.
- NIXTAMALHominy; maize kernels which have undergone nixtamalization, that is, hulling and soaking and cooking in an alkaline solution.
- NOPALA prickly pear cactus from the genus Opuntia, especially Opuntia cochinellifera; the edible pads (fleshy leaves) of the cactus, considered as food.
- OCELOTAn American feline carnivore (Leopardus pardalis, syn. Felis pardalis) covered with blackish ocellated spots and blotches which are variously arranged.
- PEYOTEA small, spineless cactus (Lophophora williamsii) found from southwest United States to central Mexico that produces buttonlike tubercles that can be chewed for their psychedelic e
- PINOLEA coarse flour made from ground toasted maize kernels, often mixed with herbs, which may be eaten by itself or incorporated into drinks.
- POZOLEA traditional Mexican soup, made from hominy, pork, chilli and other ingredients.
- PULQUEA milk-colored, somewhat viscous Mexican alcoholic drink made from the fermented sap of certain agave plants.
- SAPOTAThe tropical fruit from the sapodilla tree, Manilkara zapota. The fruit is 4–8 cm in diameter, has a fuzzy brown skin with very sweet earthy-brown flesh.
- SHACKA crude, roughly built hut or cabin.
- TAMALAlternative form of tamale .
- TAMALEA Mexican dish of cornmeal dough shell filled with various ingredients (e.g. chopped beef, pork, sweet filling) then steamed in corn husks.
- TEGUAny of the South American lizards of the families Teiidae and Gymnophthalmidae. In particular, any member of the genus Tupinambis, which is sometimes kept as a pet.
- TEPACHEA fermented beverage, sometimes alcoholic, made from the peel and the rind of pineapples, which is sweetened with either piloncillo or brown sugar, seasoned with powdered cinnamon,
- TOMATOA widely cultivated plant, Solanum lycopersicum, having edible fruit.
- TULEAny of a number of large freshwater sedges of western North America formerly classified in the genus Scirpus, but now mostly as Schoenoplectus
- ULAMAA modern ball game descended from tlachtli.
- ULAMASA modern ball game descended from tlachtli.
- ZOPILOTEA New World vulture of the family Cathartidae, especially the black vulture (Coragyps atratus).