The Origin of Mexican Cuisine

Mexican food is based on traditional Aztec and Maya foods and it originated when Spanish solders arrived in Mexico City, previously known as Tenochtitlan. At the time, the regions diet consisted of corn-based dishes, which included beans, tomatoes, chilis and herbs. The Spanish introduced rice, wine, garlic, and meats and they soon had the perfect combination of ingredients for Mexican cuisine. The French occupation of Mexico also had an influence in this region by introducing bolillo, a type of French roll.

Different regions have different cuisine, such as the North was known for its meat and beef and the Southeast for chicken and spicy vegetables. Tortilla’s are a staple in Mexican food, much like bread is in the United States (U.S.), and are made from flour or maize. They are commonly used to make enchiladas, tacos or quesadillas and are usually filled with cheese, meats and vegetables such as green peppers, chilies, broccoli and cauliflower. Served on the side of these dishes are guacamole, salsa or enchiladas sauce.

Another popular dish in Mexican cuisine is frijoles or beans, which are usually boiled and then fried. Beans are a great source of protein and can be served as a main dish or as a side dish or garnish. Chilies are a main ingredient in Mexican cooking, and the smaller they are the, more spicy they are. Therefore larger chilies are used for stuffing, while smaller chilies are used to add spice to dishes.

Mexican cuisine should not be confused with Tex-Mex, which originated in Texas, a combination of cuisines of Mexico and the Southwest of the U.S. Most authentic Mexican food found in the U.S. is located in Texas, Arizona, New Mexico, Arizona, California and Florida. These states have high Mexican/Hispanic populations and have access to quality ingredients used for this cooking.