Mexican cuisine

Its origin is a complex mixture of the traditions of the original inhabitants (mainly Aztecs, but also Mayas and other lesser known ethnic groups) with the culinary trends brought by the Spanish conquistadores.

The food varies according to the region, depending on the original population, and the influence by Spaniards and others, to which such regions were exposed. For example, the north of Mexico is known for its beef production and meat dishes, while southeastern Mexico is known for its spicy vegetable and chicken-based dishes.

Mexican cuisine has combined with the cuisine of the southwest United States to form Tex-Mex cuisine.

Traditional Mexican food includes tortillas, mole, tacos, quesadillas, tamales, enchiladas and tostadas.

See also: cooking, Jicama