Introduction to Mexican Food

 Introducing a World of Flavor

Corn, beans, fresh fruits and vegetables are staples in the native Mexican diet. In fact, hundreds of years ago meat was quite scarce. It was the Spanish conquistadores who introduced cattle, goats, sheep, chickens and pigs to the Mexican landscape. The introduction of these animals also led to the introduction of cheese-making too.

Today, Mexican food is considered one of the most varied in the world and there are many cooking styles for preparing Mexican foods. Cookbooks are filled with recipes for soups, stews, casseroles, and beautiful fresh salads. Grilling and BBQ also make regular appearances in these cookbooks.

While corn and beans remain the staples, fresh peppers and spices are used liberally to give the cuisine vibrant flavors. In the United States, the spiciness of Mexican food varies depending where you live. In the South and West, a spicier Tex-Mex style is popular. Moving further to the North and East, the spices tend to migrate to the milder side.

Though spiciness plays a role in the robust flavor of Mexican food, the use of fresh traditional ingredients also provides a delicious rainbow of healthy flavors.

The staple ingredients for Mexican cooking:

• Corn
• Beans (Black, Kidney, Pinto)
• Tomatoes and Tomatillos
• Avocados
• Tortillas
• Rice
• Limes and Oranges

Herbs and Spices in Mexican Cooking:

Mexican food is filled with flavor and the most common spice is the chile pepper. Other commonly used herbs and spices include:

• Cilantro
• Cumin
• Oregano
• Garlic
• Cocoa or Mexican Chocolate
• Honey

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