| ANCHO | Large chilli pepper, often dried, used in Mexican cuisine |
| CAYENNE | Type of hot chilli pepper often used as a powdered spice (7) |
| OREGANO | Aromatic herb, fresh or dried, used as flavoring in cooking |
| CHIPOTLE | Dried and smoked jalapeno chilli pepper used in Mexican cuisine, especially in salsas; from Nahuatl (8) |
| CILANTRO | Herb used in Mexican cuisine |
| PINTOBEAN | Pulse used in Mexican cuisine (5,4) |
| CACTUS | Family of plants to which nopal used in Mexican cuisine belongs (6) |
| ENCHILADA | In Mexican cuisine, a rolled and filled tortilla cooked with a chilli sauce |
| ASADA | Adjective often paired with carne, in Mexican cuisine |
| JICAMA | Pachyrhizus erosus, also known as the yam bean; cultivated for its edible tuber, used especially in Mexican cuisine (6) |
| MOLE | A sauce made with chilli and chocolate and served with meat dishes in Mexican cuisine (4) |
| PINTOBEANS | They're refried in Mexican cuisine |
| TACOS | Hard or soft things in Mexican cuisine |
| REFRY | Prepare, as beans in Mexican cuisine |
| TORTILLA | A thin round cake made of maize flour in Mexican cuisine (8) |
| GORDITA | Stuffed and fried cornmeal pocket, in Mexican cuisine |
| ENCHILADAS | Nice salad prepared to include hot element in Mexican cuisine (10) |
| PINTO | Type of bean typically eaten refried in Mexican cuisine |
| ELOTE | Grilled corn-on-the-cob dish, in Mexican cuisine |
| PINOLE | Sweetened cornmeal in Mexican cuisine |
