Mexican Food

Mexican food is more than nachos, tacos and burritos, it gathers various gastronomical traditions of thousands of years, which with the conquest acquired various touches of Spanish tradition. Unlike most of the popular beliefs. A unique concept of Mexican food does not exist, and it varies widely from region to region. There are certain dishes of particular regions that have become popular nationwide, like the Cochinita Pibil (Yucatan), the Mole Poblano (Puebla), Pozole (Jalisco and Guerrero), and the Cabrito (Nuevo Leon and Coahuila). It is basically for this reason that some people refer to Mexican food in plural, as the Mexican foods.

During Precolonial times, Mexico's indigenous population had a diet based on vegetables, among them, 3 ingredients were particularly popular: Maize, Beans and Chilli. Other ingredients important for the local diet were nopales (a particular type of cactus) tomatoes, avocado, pumpkin and chocolate. A diet based on vegetables required other sources of proteins, therefore, ancient mexicans used to raise turkeys and xoloitzcuintles (A Mexican dog without hair) as a source of food, also, the consumption of insects such as the chapulines, jumiles (two types of crickets) and escamoles (ant eggs) was a common practice. Many Mexican dishes come from this period, like the atole, the mole and the papadzules, but most of the Modern Mexican food has its roots in the merging of both, Spanish and ancient Mexican traditions.

Maize is, without any doubt, the main ingredient of the Modern Mexican cuisine, it is basically consumed in the Mexican tortillas, which got their name from the Spanish egg dish, (Just the name, since they have nothing in common). If you choose to come to our country, we definetely suggest that you try: