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Mexican cuisine

Modern Mexican Cuisine is a method of food that originates in Mexico. It is recognized for its varied flavors, colourful decoration, and variety of spices and ingredients, a lot of of which are resident to the country. The cuisine of Mexico has evolved through the centuries through a combination of indigenous and European elements since the 16th century. On November 2010 Mexican cuisine was additional by UNESCO to its lists of the world's "intangible cultural heritage".


Chocolate played an significant part in the history of Mexican cuisine. The word "chocolate" begins in Mexico's Aztec cuisine, derived from the Nahuatl word xocolatl. Chocolate was primary drunk rather than eaten. It was used as money and for religious rituals. In the past, the Maya people grew cacao trees and used the cacao seeds it produced to make a frothy, bitter drink.The drink, called xocoatl, was often flavored with vanilla, chili pepper, and achiote (also known as annatto). Chocolate was also an important luxury good throughout pre-Columbian Mesoamerica, and cacao beans were often used as currency.For example, the Aztecs used a system in which one turkey cost one hundred cacao beans and one bright avocado was worth three beans; and all of the areas that were conquered by the Aztecs that grew cacao beans were ordered to pay them as a tax, or as the Aztecs called it, a "tribute". Today chocolate is used in a broad array of Mexican foods, from salty dishes such as mole to customary Mexican style hot chocolate and champurrados, both of which are prepared with a molinillo.

Regional cuisine

Modern Mexican Cuisine varies by area, because of local type of weather and geography and ethnic differences among the indigenous inhabitants and because these dissimilar populations were influenced by the Spaniards in varying degrees. The north of Mexico is known for its beef, goat and ostrich manufacture and meat dishes, in exacting the well-known arrachera cut.

The six areas of Mexico differ greatly in their cuisines. In the Yucatán, for occasion, a unique, natural sweetness exists in the broadly used local create along with an unusual love for achiote seasoning. In contrast, the Oaxacan region is known for its flavorful tamales, celebratory moles, and simple tlayudas while the mountainous areas of the West are known for goat birria .

Traditional Mexican Food | intangible cultural heritage | Mexico's Aztec cuisine | birria recipes