Although it’s not a food word, Atrisco (“the place by the reeds”) here in New Mexico is of Nahuatl origin. I think the synergistic effects of conquest (giving and receiving) must have contributed as much to Spanish as to English, plus exchanges between the two.
How many English food words can you name that derive from Nahuatl, a group of languages spoken by native peoples of Mexico and Central America? You’ve probably guessed that "tamale" gives you one; it came to us (by way of Mexican Spanish) from the Nahuatl "tamalli," a word for steamed cornmeal dough. Add to the menu "chili" (from "ch?lli," identifying all those fiery peppers); "chocolate" (from "chocol?tl," first used for a beverage made from chocolate and water); "guacamole" (from "?huacatl," meaning "avocado," plus "m?lli," meaning "sauce"); and "tomato" (from "tomatl"). Top it all off with "chipotle" (a smoked and dried pepper), from "ch?lli" and "p?ctli" (meaning "something smoked").