The cusine of any region is usually a reflection of combinations of it's history, cultural and religion, and natural food resources. Native grown foods and flavorings of each each area of Mexico were vital in the formation what has come to be known as Mexico's national cuisine. To experience the tastes of Mexico is like traveling through their history and intermingling cultures to experience the culinary wealth of many countries wich have fused with traditional Mexican cuisine.
Pre-Hispanic flavors are still featured in native dishes, sauces, fruit and herbs. indigenous grains and plants that define exemplary Mexican cuisine include corn, pumpkin flowers and seeds,and huitlacoche (a type of fungus that grows inside the corncobs) as well as fleshy nopal (cactus) leaves and juicy prickly pears.
In Mexico you will experience a great variety of ingredients and local cooking techniques merged with those traditions and flavors arriving from Europe and Asia.
Corn is traditionally Mexico's principal grain and is eaten fresh, on the cob, and as a component of a number of dishes. But of course most corn, is used to make masa, a dough for tamales, tortillas, gorditas, and many other corn-based foods.
Next to corn, rice is the most grain used in Mexican cuisine. Other primary foods include squash, peppers, onions and garlic. The most important spices are chili powder, cumin, oregano, cilantro, epazote, cinnamon, and cocoa. Chipotle, a smoke-dried jalapeño chili, and other chilies arealso common in Mexican cuisine.
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