A large number of Mexican foods are of indigenous origin, and several have names originating in Nahuatl (Aztec). Some examples:

• atole < atolli
• elote < elotl
• escamol < azcamolli (literally "ant sauce")
• guacamole < ahuacamolli (literally "avocado sauce")
• mole < molli
• pozole < pozolli
• tamal < tamalli
• totopo < totopochtli (literally "something crunchy")

And obviously, foods containing ingredients that are only found in the New World, like corn (maize), chiles, tomatos, etc., must be either indigenous or post-Columbian.