flavors of mexican cuisine

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Many of today´s typical Mexican dishes are comprised of much the same ingredients that were served to the royalty of Mayan, Toltec, Aztec and other ancient Mexican civilizations. Maize (corn) is one of the world´s oldest, dating back to cultures over 6000 years ago, and although corn was the mainstay of the ancient Mexican diet many other foods we use today, like tomatoes, chiles, beans, avocados, pumpkins, napole cactus leaves were then, as now common elements in the everyday meal. From these and other ingredients, including herbs and condiments the Mexican cuisine evolved.

Mexican cuisine is a delightfully diverse, strongly regional and always bold in flavor. Since Mexico spans several climate zones, the types of foods available varies greatly from region to region. Mexican cuisine (much like her ancient history) has been strongly influenced by many foreign countries, including: Spain, France, and North American practices intermingled with century-old Pre-Columbian culinary heritage that produces a rich blend of unique dishes.

The world has Mexico to thank for beans, corn, squash, tomatoes, jicama, chocolate, avocado, papaya, guava, vanilla, many different spices and of course, chile peppers.