Higher intake of ultra-processed foods (UPF), which have undergone multiple processes and have poor nutrient quality, is associated with higher incidence of non-communicable diseases. Yet, its association with hypertension has scarcly been studied, especially in low- and middle-income countries. We aimed to estimate the associations between consumption of UPF (total, liquid and solid) and UPF food subgroups and incident hypertension in a prospective cohort study. We used data from the Mexican Teachers’ Cohort including 64,934 women aged ≥25 y, free of hypertension, cardiovascular disease, and cancer at baseline. We assessed usual dietary intake using a validated food frequency questionnaire (FFQ) at baseline. Each FFQ item was categorized according to NOVA, a degree of food processing classification system. UPF and UPF subgroups were categorized according to the distribution of their contribution to total energy intake. Hypertension was self-reported. We used Poisson regression models to estimate incidence rate ratios (IRR) and their 95% confidence intrevals (95%CI). During a median follow-up of 2.2y (IQR 1.8, 4.4) we identified 3,752 incident cases of hypertension. The mean contribution of UPF to total energy intake was 29.8±9.4% kcal (23.4±8.9% solid, 6.4±4.8% liquid). In multivariable analyses, comparing extreme categories showed that higher total and solid UPF consumption were not associated with incident hypertension (IRR: 0.96; 95%CI:0.79,1.16; IRR: 0.91; 95%CI:0.82,1.01; respectively). However, liquid UPF and processed meats were associated with increased rate of hypertension (IRR: 1.32; 95%CI:1.10,1.65; IRR: 1.17; 95%CI:1.01,1.36; respectively). Addressing intake of liquid UPF and processed meats may help in managing hypertension in LMIC.