Mexican Cuisine

For around 300 years during the 14th, 15th and 16th centuries, Mexico was ruled by the Spanish. During that period, there evolved a colourful and exotic blend of Indian and Spanish cuisine. The cuisine also included Arabic influences, since the Spanish were themselves influenced by Arabic cuisine

Amongst other things, the Spanish introduced wheat, dairy products (especially cheese), beef, pork, rice, saffron, and fresh herbs like rosemary, thyme and oregano.

Today, chili, corn, tomatoes, beans, sweet potato, marinated fish and shellfish are all eaten and enjoyed, just as they were in Mayan and Aztec times, in combination with Spanish elements.

Mexican food can be very simple, but also time-consuming and complicated to prepare. Only one rule applies in its preparation, viz. there are no hard and fast rules. This is probably due to the availability of ingredients in abundance, a spirit of inventiveness, the country's large total area and varied climate.

One thing is sure - chili plays a vital role in most dishes. That doesn't mean Mexican food is strong and hot. The chili family ranges from the sweetest and mildest peppers, to the fiery hot habanero.

No Mexican meal is complete without tortillas and a few different types of salsa. The national dish is mole, which is a type of casserole normally made using chicken or turkey.

A typical Mexican meal will usually comprise:
Chilies, Corn, Tortillas, Salsa, Avocados, Tomatoes and Coriander.

With popular ingredients being:
Fruits and vegetables, Fish and shellfish, Poultry and red meat, Corn and beans, and Chilies.




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