View source for Mexican cuisine

{{Short description|Culinary traditions of Mexico}}
{{Distinguish|text=[[Tex-Mex|Tex-Mex cuisine]], which is often referred to as "Mexican food" in certain regions of the United States and Canada}}
{{Culture of Mexico}}
{{Infobox intangible heritage
| ICH         = Traditional Mexican cuisine—ancestral, ongoing community culture, the Michoacán paradigm
| State Party = Mexico
| ID          = 00400
| Region      = LAC
| Year        = 2010
| Session     = 5th
| List        = Representative
}}

[[File:Collage Mexican Cuisine by User-EME.png|thumb|upright|[[Chile en nogada]], [[maize]], [[tamale]]s, [[pozole]], [[mezcal]], [[pan de muerto]], and [[Prawn cocktail|cóctel de camarón]]]]
'''Mexican cuisine''' consists of the cuisines and associated traditions of the modern country of [[Mexico]]. Its earliest roots lie in [[Mesoamerican Cuisine|Mesoamerican cuisine]]. Mexican cuisine's ingredients and methods arise from the area's first agricultural communities, such as those of the [[Olmecs|Olmec]] and [[Maya civilization|Maya]], who domesticated [[maize]], created the standard process of [[nixtamalization]], and established  foodways.<ref>{{Cite web |title=Civilization.ca - Mystery of the Maya |url=https://www.historymuseum.ca/cmc/exhibitions/civil/maya/mmp04eng.html |access-date=1 February 2021 |website=www.historymuseum.ca}}</ref> Successive waves of other [[Mesoamerica]]n groups brought with them their cooking methods. These included the [[Teotihuacan]]os, [[Toltec]], [[Huastec civilization|Huastec]], [[Zapotec civilization|Zapotec]], [[Mixtec]], [[Otomi people|Otomi]], [[Tarascan state|Purépecha]], [[Totonac]], [[Mazatec]], [[Mazahua people|Mazahua]], and [[Nahuas|Nahua]]. With the [[Mexica]] formation of the multi-ethnic Triple Alliance ([[Aztec Empire]]), culinary foodways became infused ([[Aztec cuisine]]).

Today's food staples native to the land include corn ([[maize]]), turkey, beans, squash, [[amaranth]], [[Chia seed|chia]], avocados, tomatoes, [[tomatillo]]s, [[cocoa bean|cacao]], vanilla, [[agave]], [[Spirulina (dietary supplement)#Historical use|spirulina]], sweet potato, [[Cactus#Food|cactus]], and chili pepper. Its history over the centuries has resulted in regional cuisines based on local conditions, including [[Baja Med]], [[Cuisine of Chiapas|Chiapas]], [[Cuisine of Veracruz|Veracruz]], [[Oaxacan cuisine|Oaxacan]], [[Lebanese Mexican]] and the [[American cuisine]]s of [[New Mexican cuisine|New Mexican]] and [[Tex-Mex]].

After the [[Spanish conquest of the Aztec Empire|Spanish Conquest of the Aztec empire]] and the rest of Mesoamerica, Spaniards introduced a number of [[Spanish cuisine|other foods]], the most important of which were meats from domesticated animals (beef, pork, chicken, goat, and sheep), dairy products (especially cheese and milk), rice, sugar, olive oil and various fruits and vegetables. Various cooking styles and recipes were also introduced from [[Spain]] both throughout the colonial period and by Spanish immigrants who continued to arrive following independence. Spanish influence in Mexican cuisine is also noticeable in its sweets, such as [[alfajor]]es, [[Alfeñique|alfeniques]], borrachitos and [[churro]]s.

[[African cuisine|African]] influence was also introduced during this era as a result of [[Afro-Mexican#African slavery in Mexico|African slavery]] in New Spain through the Atlantic slave trade and the [[Manila-Acapulco Galleon]]s.<ref name="CONACULTA">{{cite web |title=La cocina del virreinato |url=http://sic.conaculta.gob.mx/ficha.php?table=gastronomia&table_id=101 |publisher=[[CONACULTA]] |access-date=13 January 2015}}</ref>

Mexican cuisine is an important aspect of the culture, social structure and popular traditions of Mexico. An example of this connection is the use of [[Mole sauce|mole]] for special occasions and holidays, particularly in the south and central regions of the country. For this reason and others, traditional Mexican cuisine was inscribed in 2010 on the [[Representative List of the Intangible Cultural Heritage of Humanity]] by [[UNESCO]].<ref name="UNESCO">{{cite web |url=https://ich.unesco.org/en/RL/traditional-mexican-cuisine-ancestral-ongoing-community-culture-the-michoacan-paradigm-00400 |title=Traditional Mexican cuisine - ancestral, ongoing community culture, the Michoacán paradigm |publisher=UNESCO |access-date=13 January 2015}}</ref>

In American English, this is sometimes referred to as "Mex-Mex cuisine",<ref name=NYmag-198308-22pp34>{{cite magazine |magazine= New York |date= August 1983 |pages= 22–34 |title= Mexican Revolution |author= Barbara Kostikyan }} ([https://books.google.ca/books?id=leICAAAAMBAJ&pg=PA22&dq=%22mex-mex%22&hl=en&sa=X#v=onepage&q=%22mex-mex%22%20&f=false p.22])</ref><ref name=AugustaC-20070725>{{cite news |title= Mex-Mex food isn't on the menu |newspaper= Augusta Chronicle |date= 25 July 2007 |url= https://www.augustachronicle.com/story/lifestyle/food/2007/07/25/foo-137013-shtml/14705896007/ }}</ref> contrasting with "[[Tex-Mex]]".

==Basic elements==
[[File:Hermenegildo Bustos - Still life with fruit (with scorpion and frog) - Google Art Project.jpg|thumb|left|upright|''Still-life with Fruit, Scorpion and Frog'' (1874) by [[Hermenegildo Bustos]]]]
[[File:Still-life_by_José_Agustín_Arrieta,_San_Diego_Museum_of_Art.JPG|thumb|right|[[Still-life]], oil on canvas painting by [[Agustín Arrieta|José Agustín Arrieta]] (Mexican), {{circa|1870}}, San Diego Museum of Art]]

Mexican cuisine<ref>{{Cite web|url=https://bestrecipeslist.com/best-mexican-recipes/|title=Mexican Recipes|date=11 June 2023}}</ref> is a complex and ancient cuisine, with techniques and skills developed over thousands of years of history.<ref name="fife">{{cite journal |last=MacNeil-Fife |first=Karen |date=September 2000 |title=Beyond beer: Wine with Mexican food |journal=Sunset |volume=205 |issue=3 |page=194}}</ref> It is created mostly with ingredients native to Mexico, as well as those [[Columbian Exchange|brought over]] by the [[Spanish cuisine|Spanish]] [[conquistador]]s, with some new influences since then.<ref name="malat88">Malat, p. 88.</ref>

In addition to staples such as corn and chili peppers, native ingredients include [[Squash (plant)|squashes]], [[avocado]]s, [[Cocoa bean|cocoa]] and vanilla,<ref name="UNESCO" /> as well as ingredients not generally used in other cuisines, such as [[edible flowers]], vegetables like [[huauzontle]] and [[Porophyllum ruderale|papaloquelite]], or small [[avocado#history|criollo]] avocados, whose skin is edible.<ref name="adapon11">Adapon, p. 11.</ref> Chocolate originated in Mexico and was prized by the Aztecs. It remains an important ingredient in Mexican cookery.

Vegetables play an important role in Mexican cuisine. Common vegetables include [[zucchini]], [[cauliflower]], corn, potatoes, [[spinach]], [[Swiss chard]], mushrooms, jitomate (red tomato), and green tomato. Other traditional vegetable ingredients include [[chili pepper]], huitlacoche (corn fungus), huauzontle, and [[nopal]] (cactus pads).

European contributions include pork, chicken, beef, cheese, herbs and spices, as well as some fruits.

Tropical fruits, many of which are indigenous to the Americas, such as [[guava]], [[Opuntia|prickly pear]], [[sapote]], [[mango]]es, bananas, pineapple and [[cherimoya]] (custard apple) are popular, especially in the center and south of the country.<ref name="malat89">Malat, p. 89.</ref>

Edible insects have been enjoyed in Mexico for millennia. [[Entomophagy|Entemophagy]] or insect-eating is becoming increasingly popular outside of poor and rural areas for its unique flavors, sustainability, and connection to pre-Hispanic heritage. Popular species include [[chapulines]] (grasshoppers or crickets), [[escamol]]es (ant larvae), cumiles ([[Brown marmorated stink bug|stink bugs]]) and {{Transliteration|nah|italic=no|ahuatle}} (water bug eggs).<ref>{{Cite news |url=https://www.theguardian.com/world/2013/jul/23/mexico-insect-cuisine-sustainable-food |title=Mexico gets a taste for eating insects as chefs put bugs back on the menu |first=Nick |last=Miroff |newspaper=The Guardian |date=23 July 2013 |via=www.theguardian.com}}</ref>

===Maize===
[[File:Museo_Nacional_de_Antropología_-_MAÍZ.jpg|thumb|right|Ancient [[Mesoamerican]] [[engraving]] of [[maize]], [[National Museum of Anthropology (Mexico)|National Museum of Anthropology of México]]]]

Despite the introduction of wheat and rice to Mexico, maize is the most commonly consumed grain in almost all areas of the country and serves as the [[Staple food|main ingredient]] in many local recipes (such as maize [[tortilla]]s, [[atole]], [[pozole]], [[Menudo (soup)|menudo]], and [[tamal]]). While also eaten fresh, most maize is dried, [[Nixtamalization|nixtamalized]] and ground into a dough called ''[[masa]]''.<ref name="iturr43">Iturriaga, p. 43.</ref><ref name="othergods">{{cite web |url=http://www.mexconnect.com/articles/2093-rice-the-gift-of-the-other-gods |title=Rice: The Gift Of The Other Gods |first=Karen Hursh |last=Graber |date=1 January 2003 |publisher=Mexconnect newsletter |issn=1028-9089 |access-date=24 October 2012}}</ref> This dough is used both fresh and fermented to make a wide variety of dishes, from drinks (such as atole and pozole) to tamales, [[Sope (food)|sope]]s, and many other foods. However, the most common way to eat maize in Mexico is in the form of tortillas, which accompany almost every dish. Tortillas are made of maize in most of the country, but other regional versions exist, such as wheat in the north or [[Cooking banana|plantain]], [[yuca]] and wild greens in [[Oaxaca]].<ref name="UNESCO"/><ref name="iturr43"/>

===Chile peppers===
[[File:Chile Rellenos.jpg|thumb|left|[[Chile relleno|Chiles rellenos]], stuffed chile peppers]]

The other basic ingredient in all parts of Mexico is the [[Chili pepper|chile pepper]].<ref name="adapon7">Adapon, p. 7.</ref> Mexican food has a reputation for being very spicy, but it has a wide range of flavors and while many spices are used for cooking, not all are spicy. Many dishes also have subtle flavors.<ref name="fife"/><ref name="adapon11"/> Chiles are indigenous to Mexico and their use dates back thousands of years. They are used for their flavors and not just their heat, with Mexico using the widest variety. If a savory dish or snack does not contain chile pepper, hot sauce is usually added, and chile pepper is often added to fresh fruit and sweets.<ref name="adapon7"/>

[[File:Molcajete y tejolote.jpg|thumb|A [[molcajete]] and tejolote, the traditional [[mortar and pestle]] of Mexico]]

The importance of the chile goes back to the [[Mesoamerican]] period, where it was considered to be as much of a staple as corn and beans. In the 16th century, [[Bartolomé de las Casas]] wrote that, without chiles, the [[indigenous people]] did not think they were eating. Even today, most [[Mexicans]] believe that their national identity would be at a loss without chiles and the many varieties of sauces and salsas created using chiles as their base.<ref name="adapon8">Adapon, p. 8.</ref>

Many dishes in Mexico are defined by their sauces and the chiles those sauces contain (which are usually very spicy), rather than the meat or vegetable that the sauce covers. These dishes include [[entomatada]] (in tomato sauce), [[adobo]] or adobados, pipians and [[Mole sauce|moles]]. A hominy soup called [[pozole]] is defined as white, green or red depending on the chile sauce used or omitted. Tamales are differentiated by the filling which is again defined by the sauce (red or green chile pepper or mole). Dishes without a sauce are rarely eaten without salsa or without fresh or pickled chiles. This includes street foods, such as [[taco]]s, [[torta]]s, [[Chicken soup#Mexico|soup]], [[Sope (food)|sope]]s, [[tlacoyo]]s, [[tlayuda]]s, [[gordita]]s and [[sincronizada]]s.<ref name="adapon114">Adapon, p. 114.</ref> For most dishes, it is the type of chile used that gives it its main flavor.<ref name="adapon8"/> [[Chipotle]],  smoked-dried jalapeño pepper, is very common in Mexican cuisine.

=== Beans ===
In addition to corn, common beans (''[[Phaseolus vulgaris]]'') are a historical component of the Mexican diet. Genetic evidence indicates domestication occurred in Mesoamerica as well as South America <ref>{{Cite journal |last1=Bitocchi |first1=Elena |last2=Nanni |first2=Laura |last3=Bellucci |first3=Elisa |last4=Rossi |first4=Monica |last5=Giardini |first5=Alessandro |last6=Zeuli |first6=Pierluigi Spagnoletti |last7=Logozzo |first7=Giuseppina |last8=Stougaard |first8=Jens |last9=McClean |first9=Phillip |last10=Attene |first10=Giovanna |last11=Papa |first11=Roberto |date=3 April 2012 |title=Mesoamerican origin of the common bean ( Phaseolus vulgaris L.) is revealed by sequence data |journal=Proceedings of the National Academy of Sciences |language=en |volume=109 |issue=14 |pages=E788-96 |doi=10.1073/pnas.1108973109 |issn=0027-8424 |pmc=3325731 |pmid=22393017|doi-access=free }}</ref> Common bean varieties and cultivars used in Mexican cuisine include the [[pinto bean]] and the [[black turtle bean]]. Beans and corn are deficient in different essential amino acids but complement each other. When eaten in combination, they provide a complete protein source.

===Spanish contributions===
{{See also|Spanish cuisine}}
[[File:Pechuga Adobada.jpg|thumb|''Pechuga [[adobada]]'', chicken breast in [[adobo]] with a side of [[chayote]], mushrooms, corn and [[Poblano|poblano rajas]]. Adobo, including a key item, vinegar, arrived with the Spanish. A common characteristic of Mexican adobo is its incorporation of [[chile ancho]].]]

Together with Mesoamerica, Spain is the second basis of Mexican cuisine, contributing in two fundamental ways: Firstly, they brought with them old world staples and ingredients which did not exist in the Americas such as sugar, wheat, rice, onions, garlic, limes, cooking oil, dairy products, pork, beef and many others. Secondly, they brought various culinary traditions from the Iberian peninsula which have become prevalent in Mexico. Equally, the discovery of the incorporation of New World ingredients to Spanish cuisine has led to the shared naming of foods such as chorizo, which uses paprika.

Spanish cuisine was in turn heavily influenced by its Moorish heritage and this created one of the earliest instances of [[fusion cuisine]]. The Spanish also introduced the technique of frying in [[Lard|pork fat]]. Today, the main meats found in Mexico are pork, chicken, beef, goat, and sheep. [[Fish as food|Fish]] and other seafood are also popular, especially along the coasts, and the cooking method commonly has a Spanish origin such as with Huachinango a la vizcaina.<ref name="malat8889">Malat, pp. 88–89.</ref>

[[Cheeses of Mexico|Cheesemaking in Mexico]] has evolved its specialties, although Spanish-style cheese such as Manchego is also produced in Mexico. It is an important economic activity, especially in the north, and is frequently done at home. The main cheese-making areas are [[Chihuahua (state)|Chihuahua]], [[Oaxaca]], [[Querétaro]], and [[Chiapas]]. Goat cheese is still made, but it is not as popular and is harder to find in stores.<ref name="losquesos">{{cite web |url=http://www.mexconnect.com/articles/2155-a-guide-to-mexican-cheese-queso-mexicano |title=A guide to Mexican cheese: Los quesos mexicanos |first=Karen Hursh |last=Graber |date=1 October 2000 |publisher=Mexconnect newsletter |issn=1028-9089 |access-date=24 October 2012}}</ref>

[[Churro]]s are a common snack originating in Spain and because [[Sugarcane|sugar cane]] was brought to the Americas through [[Spanish Empire|Spanish colonization]], all of Mexico's sweets have a Hispanic origin, often with a Muslim heritage such as [[Alfeñique]]s.<ref>{{cite news|url=http://www.huffingtonpost.com/2011/08/18/churros-the-hidden-history_n_930791.html |title=Churros: The Hidden History |date= 2011-08-18 |access-date=2011-10-16 |work=[[The Huffington Post]]}}</ref>

==Food and society==
{{See also|Abuelita|Ibarra (chocolate)}}

===Home cooking===
[[File:Ela_huevos_rancheros.jpg|thumb|right|[[Huevos rancheros]]]]

In most of Mexico, especially in rural areas, much of the food is consumed in the home.<ref name="adapon3">Adapon, p. 3.</ref> Cooking for the family is usually considered to be [[women's work]], and this includes cooking for celebrations as well.<ref name="adapon71">Adapon, p. 71.</ref> Traditionally girls have been considered ready to marry when they can cook, and cooking is considered a main talent for [[Housewife|housewives]].<ref name="adapon75">Adapon, p. 75.</ref>

The main meal of the day in Mexico is the "comida", meaning 'meal' in Spanish. Meals eaten are as follows: the early morning meal, or breakfast, is called "desayuno", which entails coffee/atole (maize drink) and a light meal, in some areas; the "almuerzo", around 11 a.m., which includes a snack and drink;  followed by "comida", or lunch, taken between noon and 2 p.m., usually the heaviest meal of the day. It sometimes begins with [[soup]], often [[chicken broth]] with [[pasta]] or a "dry soup", which is pasta or rice flavored with [[onions]], [[garlic]] or vegetables. The main course is [[meat]] served in a cooked [[sauce]] with [[Salsa (sauce)|salsa]] on the side, accompanied with beans and tortillas and often with a fruit drink in some areas. The last meal of the day is ''cena'', or supper, which varies greatly by region, and is usually eaten between 6 p.m. and 9 p.m.<ref name="adapon93">Adapon, p. 93.</ref>

In the evening, it is common to eat leftovers from the comida or sweet [[Mexican breads|bread]] accompanied by coffee or chocolate. Breakfast can consist of meat in broth (such as [[pancita]]), [[taco]]s, [[enchilada]]s or meat with eggs. This is usually served with beans, tortillas, and coffee or juice.<ref name="adapon93"/>

===Food and festivals===
[[File:Miquiztlaxcalli.JPG|thumb|right|[[Pan de muerto]] is traditionally baked in Mexico during the weeks leading up to the [[Day of the Dead]].<ref>{{cite news |last1=Castella |first1=Krystina |title=Pan de Muerto Recipe |url=http://www.epicurious.com/recipes/food/views/pan-de-muerto-361449 |access-date=7 July 2015 |publisher=[[Epicurious]] |date=October 2010}}</ref>]]
[[Image:Chile en nogada.jpg|thumb|left|''[[Chiles en nogada]]'', due to the dish's incorporation of red, white and green, is popularly consumed during the celebrations of the ''[[Grito de Dolores]]''.<ref>{{cite web |title=Los chiles en nogada en la cena del 15 de septiembre |url=https://www.gob.mx/profeco/articulos/los-chiles-en-nogada-en-la-cena-del-15-de-septiembre |publisher=Procuraduría Federal del Consumidor |access-date=27 September 2016}}</ref> Tied to the independence of the country since it is said they were prepared for the first time to entertain the future emperor [[Agustín de Iturbide]] when he came to signing of the [[Treaty of Córdoba]].<ref name=Moon>{{cite web |last=Moon |first=Freda |title=Delicious patriotism |url=http://www.thedaily.com/page/2011/09/17/091711-arts-food-chiles-en-nogada-1-6/ |archive-url=https://archive.today/20130205191247/http://www.thedaily.com/page/2011/09/17/091711-arts-food-chiles-en-nogada-1-6/ |url-status=dead |archive-date=5 February 2013 |publisher=The Daily Holdings, Inc. |access-date=18 September 2011 |date=17 September 2011}}</ref>]]

Mexican cuisine is elaborate and often tied to symbolism and festivals, which is one reason it was named as an example of the [[UNESCO Intangible Cultural Heritage Lists|Intangible Cultural Heritage of Humanity by UNESCO]].<ref name="UNESCO"/> Many of the foods of Mexico are complicated because of their relation to the social structure of the country. Food preparation, especially for family and social events, is considered to be an investment in order to maintain social relationships.<ref name="adapon20">Adapon, p. 20.</ref> Even the idea of flavor is considered to be social, with meals prepared for certain dinners and certain occasions when they are considered the most tasty.<ref name="adapon117">Adapon, p. 117.</ref>

The ability to cook well, called "sazón" (lit. seasoning) is considered to be a gift generally gained from experience and a sense of commitment to the diners.<ref name="abarca62">Abarca, p. 62.</ref>  For the [[Day of the Dead]] festival, foods such as tamales and mole are set out on altars and it is believed that the visiting dead relatives eat the essence of the food. If eaten afterwards by the living it is considered to be tasteless.<ref name="adapon117"/> In central Mexico, the main festival foods are mole, [[barbacoa]], [[carnitas]] and [[mixiote]]s. They are often prepared to feed hundreds of guests, requiring groups of cooks. The cooking is part of the social custom meant to bind families and communities.<ref name="adapon89">Adapon, p. 89.</ref>

[[File:Barbacoa (en Hidalgo).JPG|thumb|left|Barbacoa in [[Actopan (Hidalgo)|Actopan]], [[Estado de Hidalgo|Hidalgo]]. The barbecue in a ground oven is a typical dish from the Mezquital Valley.]]
[[File:Café_de_olla_.jpg|thumb|right|[[Fruit punch]] is popular around Christmas time during [[Las Posadas]].]]

Mexican regional home cooking is completely different from the food served in most Mexican restaurants outside Mexico, which is usually some variety of [[Tex-Mex]].<ref name="adapon11"/> The original versions of Mexican dishes are vastly different from their Tex-Mex variation.

Some of Mexico's traditional foods involved complex or long cooking processes, including cooking underground (such as [[cochinita pibil]]). Before industrialization, traditional women spent several hours a day boiling dried corn then grinding it on a [[metate]] to make the dough for tortillas, cooking them one-by-one on a [[Comal (cookware)|comal]] griddle. In some areas, tortillas are still made this way. Sauces and salsas were also ground in a mortar called a [[molcajete]]. Today, blenders are more often used, though the texture is a bit different. Most people in Mexico would say that those made with a molcajete taste better, but few do this now.<ref name="adapon15">Adapon, p. 15.</ref>

[[File:Mole in Puebla.JPG|thumb|[[Mole sauce]], with dozens of varieties across the Republic, is seen as a symbol of ''Mexicanidad''<ref name="Mole">{{cite web |title=El mole símbolo de la mexicanidad |url=http://www.cultura.gob.mx/turismocultural/cuadernos/pdf12/articulo4.pdf |publisher=CONACULTA |access-date=27 September 2016}}</ref> and is considered Mexico's [[national dish]].<ref name="Mole"/>]]
The most important food for festivals and other special occasions is [[Mole sauce|mole]], especially mole poblano in the center of the country.<ref name="adapon89" /><ref name="adapon97">Adapon, p. 97.</ref> Mole is served at Christmas, Easter, Day of the Dead and at birthdays, baptisms, weddings and funerals, and tends to be eaten only for special occasions because it is such a complex and time-consuming dish.<ref name="adapon89" /><ref name="adapon99">Adapon, p. 99.</ref> While still dominant in this way, other foods have become acceptable for these occasions, such as barbacoa, carnitas and mixiotes, especially since the 1980s. This may have been because of economic crises at that time, allowing for the substitution of these cheaper foods, or the fact that they can be bought ready-made or may already be made as part of the family business.<ref name="adapon101" /><ref name="adapon107">Adapon, p. 107.</ref>

Another important festive food is the [[tamale]], also known as ''tamal'' in Spanish. This is a filled cornmeal dumpling, steamed in a wrapping (usually a corn [[husk]] or banana leaf) and one of the basic staples in most regions of Mexico. It has its origins in the [[Pre-Columbian era|pre-Hispanic era]] and today is found in many varieties in all of Mexico. Like a mole, it is complicated to prepare and best done in large amounts.<ref name="knepp">{{Cite thesis |type=PhD |title=Tamaladas and the role of food in Mexican-immigrant and Mexican-American cultures in Texas |last=Knepp |first=Mark Dustin |year=2010 |publisher=State University of New York at Albany |docket=3412031}}</ref> Tamales are associated with certain celebrations such as [[Candlemas]].<ref name="adapon101">Adapon, p. 101.</ref> They are wrapped in corn husks in the highlands and desert areas of Mexico and in banana leaves in the tropics.<ref name="iturr8489">Iturriaga, p. 84–89.</ref>

===Street food===
{{Main|Mexican street food}}
[[File:Puesto_de_Dulces_mexicanos_-_panoramio.jpg|thumb|right|Mexican [[candy]] stand]]
Mexican street food can include tacos, [[quesadilla]]s, [[pambazo]]s, tamales, [[Huarache (food)|huaraches]], [[alambre]]s, [[al pastor]], and food not suitable to cook at home, including barbacoa, carnitas, and since many homes in Mexico do not make use of ovens, [[Roast chicken|roasted chicken]].<ref name="adapon123">Adapon, p. 123.</ref> One attraction of street food in Mexico is the satisfaction of hunger or craving without all the social and emotional connotation of eating at home, although longtime customers can have something of a friendship/familial relationship with a chosen vendor.<ref name="adapon126">Adapon, p. 126.</ref>

Tacos are the top-rated and most well-known street Mexican food. It is made up of meat or other fillings wrapped in a tortilla often served with cheese added. Vegetarian fillings include mushrooms, potatoes, rice, or beans.<ref name="Barbezat">{{cite web |last1=Barbezat |first1=Suzanne |title=The Top 8 Mexican Street Foods You Need to Try |url=https://www.tripsavvy.com/the-best-street-food-to-try-in-mexico-4158324 |website=TripSavvy |access-date=27 May 2020 |language=en}}</ref>

[[File:Popcorn_(pipoca).jpg|thumb|left|250px|Remnants of [[popcorn]] have been found in Mexico that date to circa 3600 BC.]]
The origin of tacos is based on the pre-Hispanic custom of picking up other foods with tortillas as utensils were not used.<ref name="iturr43"/> The origin of the word is in dispute, with some saying it is derived from [[Nahuatl]] and others from various Spanish phrases.<ref name="iturr4344">Iturriaga, p. 43–44.</ref> It possible that the term taco comes from the term tlaco or tlacatl, which means middle or half in nahuatl. Tacos are not eaten as the main meal; they are generally eaten before midday or late in the evening. Just about any other foodstuff can be wrapped in a tortilla, and, in Mexico, it varies from rice, to meat (plain or in sauce), to cream, to vegetables, to cheese, or simply to plain chile peppers or fresh salsa. Preferred fillings vary from region to region with pork generally found more often in the center and south, beef in the north, seafood along the coasts, and chicken and [[Lamb and mutton|lamb]] in most of the country.<ref name="iturr44">Iturriaga, p. 44.</ref>

Another popular street food, especially in [[Mexico City]] and the surrounding area is the [[Torta#Mexico|torta]]. It consists of a roll of some type, stuffed with several ingredients. This has its origins in the 19th century, when the French introduced a number of new kinds of bread. The torta began by splitting the roll and adding beans. Today, [[refried beans]] can still be found on many kinds of tortas. In Mexico City, the most common roll used for tortas is called ''[[Telera (Mexican bread)|telera]]'', a relatively flat roll with two splits on the upper surface. In Puebla, the preferred bread is called a [[cemita]], as is the sandwich. In both areas, the bread is stuffed with various fillings, especially if it is a hot sandwich, with beans, cream (mayonnaise is rare), and some kind of hot chile pepper.<ref name="iturr130133">Iturriaga, p. 130–133.</ref>

The influence of American fast food on Mexican street food grew during the late 20th century. One example of this is the invention of the [[Sonoran hot dog]] in the late 1980s. The [[Hot dog|frankfurters]] are usually boiled then wrapped in bacon and fried. They are served in a [[bolillo]]-style bun, typically topped by a combination of [[pinto bean]]s, diced tomatoes, onions and [[jalapeño]] peppers, and other condiments.<ref name="iturr130133"/>

Along the US-Mexican border, specifically dense areas like Tijuana, Mexican vendors sell food such as [[Fruit salad|fruit melanged]] with [[Tajín (seasoning)|Tajin]] spice to people crossing the border via carts. In recent years, these [[food carts]] have been threatened by tightened border security at the port of entry. Both the US and the Mexican governments have proposed a project that would widen the streets at the border, allowing for more people to pass through the border, although widening them would decimate neighboring [[Marketplace|mercados]] that rely on the business of travelers.<ref>{{Cite news |url=https://www.npr.org/sections/thesalt/2016/10/20/498285701/food-merchants-at-tijuana-border-fight-for-their-right-to-feed |title=Tijuana Border Plan Could Oust A Rich Food Culture And Its Cooks |website=NPR.org |date=20 October 2016 |language=en |access-date=3 May 2019 |last1=Zaragoza |first1=Alex}}</ref>

Besides food, street vendors also sell various kinds of drinks (including {{lang|es|italic=no|[[aguas frescas]]}}, {{lang|es|italic=no|[[tejuino]]}}, and {{lang|es|italic=no|[[tepache]]}}) and treats (such as {{lang|es|italic=no|[[bionico]]s}}, {{lang|es|italic=no|[[tostilocos]]}}, and {{lang|es|italic=no|[[raspados]]}}). Most tamale stands sell {{lang|es|italic=no|[[atole]]}} as a standard accompaniment.

<gallery class="center">
File:001_Tacos_de_carnitas,_carne_asada_y_al_pastor.jpg|[[Tacos]] of [[carnitas]], [[carne asada]] and [[al pastor]]
File:Tostadas_shrimp_cooking_food_dinner_salsa.jpg|[[Tostada (tortilla)|Tostada]]
File:tortamex.jpg|alt=Typical Mexican Torta|Mexican-style torta with typical accompaniments
File:ElBajio02.JPG|Bean mini-[[gordita]] flavored with avocado leaf Veracruz-style
File:Elote_recipe.jpg|[[Corn]]
</gallery>

==History==
===Pre-Hispanic period===
{{See also|Aztec cuisine}}
{{multiple image
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   |total_width = 400
   | header    =
   | align     = right
   | image1    =Mayan people and chocolate.jpg
   |width1   = 418
   |height1 = 333
   | caption1  = A [[Maya civilization|Maya]] lord sits before an individual with a container of frothed [[chocolate]]
   | image2    = Guacomole.jpg
   |width2   = 6048
   |height2 =  4032
   | caption2  = [[Guacamole]] ([[Nahuatl]] ''āhuacamolli''), an avocado-based sauce that began in pre-Hispanic Mexico
  }}
[[File:Tool_(metate)-UBC_2010.jpg|thumb|left|A native American grinder stone tool or "[[metate]]" from Central Mexico]]
Around 7000 BCE, the indigenous peoples of Mexico and Central America hunted [[Game (hunting)|game]] and gathered [[Plant-based diet|plants]], including wild [[chili pepper]]s. Corn was not yet cultivated, so one main source of calories was roasted [[agave]] hearts. By 1200 BCE, corn was domesticated and a process called [[nixtamalization]], or treatment with lye, was developed to soften corn for grinding and improve its nutritional value. This allowed the creation of tortillas and other kinds of flat breads.<ref name="sharpe">{{cite journal |last=Sharpe |first=Patricia |date=December 2004 |title=More Mexican—It's About Time; Mexican food through the ages. |journal=Texas Monthly |volume=32 |issue=12 |page=1}}</ref> The indigenous peoples of Mesoamerica have numerous stories about the origin of corn, usually related to being a gift of one or more gods, such as [[Quetzalcoatl]].<ref name="luengas2728">Luengas, pp. 27–28.</ref>

The other staple was beans, eaten with corn and some other plants as a complementary protein. Other protein sources included [[amaranth]], [[domesticated turkey]], insects such as grasshoppers, beetles and ant larvae, [[iguana]]s, and turtle eggs on the coastlines.<ref name="luengas30">Luengas, p. 30.</ref> Vegetables included squash and their seeds; [[chilacayote]]; [[jicama]], a kind of sweet potato; and [[edible flower]]s, especially those of squash. The chili pepper was used as food, ritual and as medicine.<ref name="luengas30"/>

When the Spanish arrived, the [[Aztec]]s had sophisticated [[agricultural]] techniques and an abundance of food, which was the base of their economy. It allowed them to expand an empire, bringing in [[tribute]] which consisted mostly of foods the Aztecs could not grow themselves.<ref name="adapon8"/> According to [[Bernardino de Sahagún]], the [[Nahua peoples]] of central Mexico ate corn, beans, turkey, fish, small game, insects and a wide variety of fruits, vegetables, [[pulses]], seeds, [[tubers]], wild [[Edible mushroom|mushrooms]], plants and [[herbs]] that they collected or cultivated.<ref name="adapon9">Adapon, p. 9.</ref>

===Modern period===
[[File:Tortilleras Nebel.jpg|thumb|right|''Las Tortilleras'', an 1836 [[lithograph]] from a painting by [[Carl Nebel]] of women grinding corn and making tortillas]]
After the [[Spanish conquest of the Aztec Empire|Conquest]], the Spanish introduced a variety of foodstuffs and cooking techniques, like [[frying]], to the [[New World]].<ref name="adapon10"/> Regional cuisines remained varied, with native staples more prevalent in the rural southern areas and Spanish foods taking root in the more sparsely populated northern region.<ref name=pilcher>{{cite book |author=Jeffrey M. Pilcher |title=Maize and the Making of Mexico |page=30}}</ref> European style wheat bread was initially met unfavorably with Moctezuma's emissaries who reportedly described it as tasting of "dried maize stalks". On the Spanish side, [[Bernal Díaz del Castillo]] complained about the "maize cake" rations on campaign.<ref name=pilcher/>

[[File:KitchenSMAHuejotzingo.JPG|thumb|left|A reconstructed kitchen at the 16th century former monastery of San Miguel Arcángel, [[Huejotzingo]], Puebla]]
The [[cuisine of Spain]] is a [[Mediterranean cuisine]] influenced by its Muslim Andalusian period, composed of a number of staples such as olive oil and rice.<ref name="adapon10">Adapon, p. 10.</ref><ref>[https://books.google.com/books?id=jtgud2P-EGwC Food in Medieval Times], p. 225.</ref> Spanish settlers introduced these staples to the region, although some continued to be imported, such as wine, brandy, nuts, olives, spices, and [[capers]].<ref name=pilcher/> They introduced domesticated animals, such as pigs, cows, chickens, goats, and sheep for meat and milk, raising the consumption of protein. Cheese became the most important dairy product.<ref name="losquesos"/><ref name="adapon10"/>

The Spanish brought [[rice]] to [[Mexico]],<ref name="othergods"/> along with [[sugar cane]], used extensively creation of many kinds of sweets, especially local fruits in syrup. A sugar-based candy craft called [[alfeñique]] was imported and is now used for the [[Day of the Dead]].<ref name="luengas37">Luengas, p. 37.</ref> Over time ingredients like olive oil, rice, onions, garlic, oregano, [[coriander]], cinnamon, and [[clove]]s became incorporated with native ingredients and cooking techniques.<ref name="adapon10"/>  One of the main avenues for the mixing of the two cuisines was in [[convents]].<ref name="adapon10"/>

[[File:Mexican food store.jpg|thumb|left|A typical Mexican supermarket]]
Despite the influence of Spanish culture, Mexican cuisine has maintained its base of corn, beans and chili peppers.<ref name="adapon10"/> Natives continued to be reliant on maize; it was less expensive than the wheat favored by European settlers, it was easier to cultivate and produced higher yields. European control over the land grew stronger with the founding of wheat farms. In 18th century [[Cuisine of Mexico City|Mexico City]], wheat was baked into leaved rolls called ''pan francés'' or ''pan español'', but only two bakers were allowed to bake this style of bread and they worked on consignment to the viceroy and the archbishop. Large ring loaves of choice flour known as ''pan floreado'' were available for wealthy "Creoles". Other styles of bread used lower-quality wheat and maize to produce ''pan común'', ''[[pambazo]]'' and ''cemita''.<ref name=pilcher/>

[[Pozole]] is mentioned in the 16th century [[Florentine Codex]] by [[Bernardino de Sahagún]].<ref>Bernardino de Sahagún, ''Florentine Codex: General History of the Things of New Spain'' (Translation of and Introduction to Historia General de Las Cosas de La Nueva España; 12 Volumes in 13 Books ), trans. Charles E. Dibble and Arthur J. O Anderson (Salt Lake City: University of Utah Press, 1950–1982). Images are taken from Fray Bernardino de Sahagún, ''The Florentine Codex.'' Complete digital facsimile edition on 16 DVDs. Tempe, Arizona: Bilingual Press, 2009. Reproduced with permission from Arizona State University Hispanic Research Center.</ref>

In the eighteenth century, an Italian [[Order of Friars Minor Capuchin|Capuchin]] friar, [[Ilarione da Bergamo]], included descriptions of food in his [[Travel literature|travelogue]]. He noted that [[tortillas]] were eaten not only by the poor, but by the upper class as well.  He described lunch fare as pork products like [[chorizo]] and [[ham]] being eaten between tortillas, with a piquant red chili sauce. For drink, [[pulque]], as well as corn-based [[atole]], and for those who could afford it, chocolate-based drinks were consumed twice a day. According to de Bergamo's account neither coffee nor wine are consumed, and evening meals ended with a small portion of beans in a thick soup instead, "served to set the stage for drinking water".<ref>''Daily Life in Colonial Mexico: The Journey of Friar Ilarione da Bergamo, 1761-1768''", chap. 8 "Foods and Plants of New Spain. Trans. William J. Orr. Norman: University of Oklahoma Press 2000, pp. 97–112</ref>

[[File:HotChoco20Noviembre.JPG|thumb|Hot chocolate and [[pan dulce]] are the quintessential breakfast in Mexico. Many of Mexico's sweet breads were influenced by French immigrants.]]
During the 19th century, Mexico experienced an influx of various immigrants, including [[French Mexicans|French]], [[Lebanese Mexicans|Lebanese]], [[German Mexicans|German]], [[Chinese Mexicans|Chinese]] and [[Italian Mexicans|Italian]], which have had some effect on the food.<ref name="adapon10"/> During the [[Second French intervention in Mexico|French intervention in Mexico]], [[French cuisine|French]] food became popular with the upper classes. An influence on these new trends came from chef Tudor, who was brought to Mexico by the Emperor [[Maximilian I of Mexico|Maximilian]] of [[Habsburg]].<ref name="Fernández1985">{{cite book |first=Adela |last=Fernández |title=Tradicional cocina mexicana y sus mejores recetas |url=https://archive.org/details/latradicionalcoc0000fern |url-access=registration |year=1985 |publisher=Panorama Editorial |isbn=978-968-38-0131-9 |pages=[https://archive.org/details/latradicionalcoc0000fern/page/33 33]–}}</ref> One lasting evidence of this is the variety of breads and sweet breads, such as [[bolillos]], [[Concha (bread)|conchas]] and much more, which can be found in Mexican bakeries.<ref name="luengas34748">Luengas, pp. 47–48.</ref> The Germans brought beer brewing techniques and the [[China|Chinese]] added their cuisine to certain areas of the country.<ref name="ohill">{{cite journal |last=Hill |first=Owen |date=6 September 2007 |title=Mexican food |journal=Caterer & Hotelkeeper |volume=197 |issue=4492 |page=13}}</ref> This led to Mexico characterizing its cuisine more by its relation to popular traditions rather than on particular cooking techniques.<ref name="adapon12">Adapon, p. 12.</ref>

Since the 20th century, there has been an interchange of food influences between Mexico and the United States. Mexican cooking was of course still practiced in what is now the [[Cuisine of the Southwestern United States|Southwest United States]] after the [[Mexican–American War]], but [[Diana Kennedy]], in her book ''The Cuisines of Mexico'' (published in 1972), drew a sharp distinction between Mexican food and Tex-Mex.<ref name="sharpe"/>

Tex-Mex food was developed from Mexican and Anglo influences, and was traced to the late 19th century in Texas. It still continues to develop with flour tortillas becoming popular north of the border only in the latter 20th century.<ref name="sharpe"/> From north to south, much of the influence has been related to food industrialization, as well as the greater availability overall of food, especially after the [[Mexican Revolution]]. One other very visible sign of influence from the United States is the appearance of [[fast foods]], such as [[hamburgers]], [[hot dogs]] and [[pizza]].<ref name="luengas8085">Luengas, pp. 80–85.</ref>

[[File:Pujol_20.jpg|thumb|right|[[Pujol (restaurant)|Pujol]] was named by ''[[The Wall Street Journal]]'' as the best in [[Mexico City]].<ref name="STAN SESSER">{{cite news |last=SESSER |first=STAN |url=http://online.wsj.com/article/SB123215425094092359.html |title=The World's Greatest Food City? |newspaper=[[The Wall Street Journal]] |date=17 January 2009 |access-date=17 January 2011}}</ref>]]
[[File:Fresno Juice Bar.jpg|thumb|left|250px|[[Mexican juice bar]]]]
In the latter 20th century, international influence in Mexico has led to interest and development of [[haute cuisine]]. In Mexico, many professional chefs are trained in French or international cuisine, but the use of Mexican staples and flavors is still favored, including the simple foods of traditional markets. It is not unusual to see some quesadillas or small tacos among the other [[hors d'oeuvre]]s at fancy dinner parties in Mexico.<ref name="adapon11"/>

Professional cookery in Mexico is growing and includes an emphasis on traditional methods and ingredients. In the cities, there is interest in publishing and preserving what is authentic Mexican food. This movement is traceable to 1982 with the Mexican Culinary Circle of Mexico City. It was created by a group of women chefs and other culinary experts as a reaction to the fear of traditions being lost with the increasing introduction of foreign techniques and foods.<ref name="adapon11"/> In 2010, Mexico's cuisine was recognized by UNESCO as an Intangible Cultural Heritage of Humanity.<ref name="UNESCO"/>

In contemporary times, various world cuisines have become popular in Mexico, thus adopting a Mexican fusion. For example, [[sushi]] in Mexico is often made by using a variety of sauces based on [[mango]] and [[tamarind]], and very often served with [[Serrano pepper|serrano]]-chili blended [[soy]] sauce, or complemented with vinegar, [[habanero pepper]]s, and chipotle peppers.

==Beverages==
{{See also|Mexican wine|Jarritos|Beer in Mexico|Mexican tea culture}}

{{multiple image
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   |header     =
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   |image1     = ManekiNeko horchata jar.jpg
   |width1     = 500
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   |caption1   = Two large jars of aguas frescas. On the left is filled with [[Jamaica (drink)|jamaica]] and on the right is with horchata.
   |image2     = 6oGastronomica36.JPG
   |width2     = 6016
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   | caption2  = Bottles of artisanal mezcal. Tequila is differentiated from mezcal by its complicated production and its protected designation of origin.
 }}

Corn in Mexico is not only eaten, but also drunk as a beverage. Corn is the base of a hot drink called [[atole]], which is then flavored with fruit, chocolate, rice or other flavors. Fermented corn is the base of a cold drink, which goes by different names and varieties, such as [[tejuino]], [[pozol]] and others. [[Aguas frescas]] are flavored drinks usually made from fruit, water and sugar. Beverages also include [[hibiscus]] iced tea, one made from [[tamarind]] and one from rice called [[horchata]]. One variant of coffee is [[café de olla]], which is coffee brewed with cinnamon and raw sugar.<ref name="malat8990">Malat, pp. 89–90.</ref> Many of the most popular beverages can be found sold by street vendors and [[Mexican juice bar|juice bars]] in Mexico.

[[File:Champurrado.jpg|thumb|right|[[Champurrado]], Mexican chocolate-based drink]]

Chocolate played an important part in the history of Mexican cuisine. The word "chocolate" originated from Mexico's [[Aztec]] cuisine, derived from the [[Nahuatl]] word ''[[Chocolate|xocolatl]]''. Chocolate was first drunk rather than eaten. It was also used for religious rituals. The [[Maya civilization]] grew cacao trees<ref name="mayanrule">{{cite web |url=http://www.fieldmuseum.org/Chocolate/history_mesoamerican3.html |title=Chocolate: A Mesoamerican Luxury 250–900 C.E. (A.D.) – Obtaining Cacao |publisher=[[Field Museum of Natural History]] |access-date=2 June 2008 |work=All About Chocolate: History of Chocolate |url-status=dead |archive-url=https://web.archive.org/web/20090318044031/http://www.fieldmuseum.org/Chocolate/history_mesoamerican3.html |archive-date=18 March 2009}}</ref> and used the cacao seeds it produced to make a frothy, bitter drink.<ref>{{cite web |url=http://www.fieldmuseum.org/Chocolate/history_mesoamerican4.html |title=Chocolate: A Mesoamerican Luxury 250–900 C.E. (A.D.) – Making Chocolate |publisher=Field Museum of Natural History |access-date=2 June 2008 |work=All About Chocolate: History of Chocolate |url-status=dead |archive-url=https://web.archive.org/web/20090318060255/http://www.fieldmuseum.org/Chocolate/history_mesoamerican4.html |archive-date=18 March 2009}}</ref>  The drink, called ''xocoatl'', was often flavored with vanilla, chile pepper, and ''[[Annatto|achiote]]''.<ref>{{cite web |url=http://www.lasculturas.com/lib/rcp/rcpAchiote.htm |title=Achiote (Annatto) Cooking |publisher=las Culturas |access-date=21 May 2008 |url-status=dead |archive-url=https://web.archive.org/web/20080517111913/http://www.lasculturas.com/lib/rcp/rcpAchiote.htm |archive-date=17 May 2008}}</ref> [[Tejate]] is another Mexican beverage made from cacao.

Alcoholic beverages from Mexico include [[tequila]], [[pulque]], [[aguardiente]], [[mezcal]] and [[charanda]]. wine, rum and beer are also produced.<ref name="malat90">Malat, p. 90.</ref>  The most common alcoholic beverage consumed with food in Mexico is beer, followed by tequila.<ref name="fife"/> A classic [[margarita]], a popular cocktail, is composed of tequila, [[cointreau]] and [[Lime (fruit)|lime]] juice.

[[Rompope]] is believed to have been originally made in the [[convent]]s of the city of [[Puebla, Puebla|Puebla]], [[Mexico]]. The word ''rompope'' is a derivation of the word ''rompon'', which is used to describe the Spanish version of [[eggnog]] that came to Mexico.

A popular soft drink from Mexico is [[Sangria Señorial]] a [[sangria]]-flavored, non-alcoholic beverage. Sangria is a Spanish drink that was introduced by [[Spaniards]], as was Horchata and Agua de Jamaica.

==Regional cuisines==
{{See also|List of Mexican dishes}}

===Chiapas===
{{Main|Cuisine of Chiapas}}
[[File:CochitoArriaga.jpg|thumb|Cochito, a dish exclusive to Chiapas]]
Similar to other regions in Mexico, corn is a dietary staple and other indigenous foods remain strong in the cuisine as well. Along with a chile called simojovel, used nowhere else in the country, the cuisine is also distinguished by the use of herbs, such as [[chipilín]] and [[Piper auritum|hierba santa]].<ref name="unichiap">{{cite book |title=Cocina Estado por estado: Chiapas |trans-title=State by state cuisine: Chiapas |year=2007 |publisher=El Universal /Radar Editores |volume=7 |location=Mexico City |language=es}}</ref><ref name="chiapcuis">{{cite web |url=http://www.mexconnect.com/articles/2081-the-cuisine-of-chiapas-dining-in-mexico-s-last-frontier |title=The cuisine of Chiapas: Dining in Mexico's last frontier |first=Karen Hursh |last=Graber |date=1 January 2003 |publisher=Mexconnect newsletter |issn=1028-9089 |access-date=24 October 2012}}</ref> Like in Oaxaca, tamales are usually wrapped in [[banana leaves]] (or sometimes with the leaves of [[hoja santa]]), but often chipilín is incorporated into the dough. As in the Yucatán Peninsula, boiled corn is drunk as a beverage called [[pozol]], but here it is usually flavored with all-natural cacao.<ref name="pozol">{{Cite web |url=http://www.mexiconewsnetwork.com/en/news/gastronomy/5-beverages-mexican-flavor/ |title=5 less-known beverages with true Mexican flavor |date=10 October 2015 |website=México News Network}}</ref> Another beverage (which can be served hot or cold) typical from this region is [[Tascalate]], which is made of powdered maize, cocoa beans, achiote ([[annatto]]), chilies, [[pine nuts]] and cinnamon.<ref name="pozol"/>

The favored meats are beef, pork and chicken (introduced by the Spanish), especially in the highlands, which favors the raising of livestock. The livestock industry has also prompted the making of cheese, mostly done on [[ranch]]es and in small [[cooperatives]], with the best known from [[Ocosingo]], [[Rayón, Chiapas|Rayón]] and [[Pijijiapan]]. Meat and cheese dishes are frequently accompanied by vegetables, such as squash, [[chayote]], and carrots.<ref name="chiapcuis"/>

===Mexico City===
{{Main|Cuisine of Mexico City}}
[[File:TacoStandTacubayaDF.JPG|thumb|A taco stand in the [[Tacubaya]] neighborhood of Mexico City, Tacos [[al pastor]] are a staple of Mexico City's street food.]]
[[Mexico City]] cuisine has been influenced by the cuisines of the other regions of Mexico, as well as a number of foreign influences.<ref name="umich"/><ref name="dfcuisine">{{cite web |url=http://www.mexconnect.com/articles/2344-dining-in-the-df-food-and-drink-in-mexico-s-capital |title=Dining in the DF: food and drink in Mexico's capital |first=Karen Hursh |last=Graber |date=1 January 2004 |publisher=Mexconnect newsletter |issn=1028-9089 |access-date=24 October 2012}}</ref> This is because Mexico City has been a center for migration of people from all over Mexico since pre-Hispanic times. Most of the ingredients of this area's cooking are not grown ''[[in situ]]'', but transported from all over the country (for example, tropical fruits).

Street cuisine is very popular, with [[taco stand]]s and lunch counters on every street. Popular foods in the city include [[barbacoa]] (a specialty of the central highlands), [[birria]] (from western Mexico), [[cabrito]] (from the north), [[carnitas]] (originally from [[Michoacán]]), [[Mole (sauce)|mole]] sauces (from [[Puebla]] and central Mexico), tacos with many different fillings, and large [[Submarine sandwich|submarine]]-like sandwiches called [[Torta#Mexico|torta]]s, usually served at specialized shops called ''torterías''.<ref>{{cite web |title=5 Sandwiches You Should Eat in Mexico |url=http://www.seriouseats.com/2012/03/mexican-sandwiches-torta-pambazo-chanclas-pelona-cemita.html |first=Naomi |last=Tomky |date=March 2012 |work=Serious Eats |publisher=Serious Eats Inc.}}</ref> This is also the area where most of Mexico's [[haute cuisine]] can be found.<ref name="dfcuisine"/> Some restaurants specialize in pre-Hispanic food, including dishes with [[insects]].

===Northern Mexico===
[[File:Cabrito - Monterrey.JPG|thumb|upright|left|A ''cabrito'' (goat) on a spit in Monterrey, Nuevo León]]
The foods eaten in what is now the north of Mexico have differed from those in the south since the pre-Hispanic era. Here, the indigenous people were hunter-gatherers with limited agriculture and settlements because of the arid land.<ref name="rperez">{{Cite thesis |type=PhD |title=Tasting culture: Food, family and flavor in Greater Mexico |last=Perez |first=Ramona Lee |year=2009 |publisher=New York University |docket=3365727}}</ref><ref name="mexnorte">{{cite web |url=http://www.mexconnect.com/articles/2016-the-cuisines-of-northern-mexico-la-cocina-norte%C3%B1a |title=The cuisines of Northern Mexico: La cocina norteña |first=Karen Hursh |last=Graber |date=1 January 2006 |publisher=Mexconnect newsletter |issn=1028-9089 |access-date=24 October 2012}}</ref>

[[File:Carne de Arrachera.jpg|thumb|Grilled ''[[Skirt steak|arrachera]]'', shrimp, sausage, onions, potatoes and ''chiles toreados'' served on an iron skillet]]
When the Europeans arrived, they found much of the land in this area suitable for raising cattle, goats and sheep. This led to the dominance of meat, especially beef, in the region, and some of the most popular dishes include [[machaca]], [[arrachera]] and [[cabrito]].<ref name="rperez"/><ref name="mexnorte"/> The region's distinctive cooking technique is grilling, as ranch culture has promoted outdoor cooking done by men.<ref name="mexnorte"/>

The ranch culture has also prompted cheese production and the north produces the widest varieties of cheese in Mexico. These include [[Queso blanco|queso fresco]] (fresh farmer's cheese), ranchero (similar to Monterey Jack), [[cuajada]] (a mildly sweet, creamy curd of fresh milk), [[requesón]] (similar to [[cottage cheese]] or [[ricotta]]), Chihuahua's creamy semi-soft queso [[Queso Chihuahua|menonita]], and fifty-six varieties of asadero (smoked cheese).<ref name="rperez"/>

Another important aspect of northern cuisine is the presence of wheat, especially in the use of flour tortillas. The area has at least forty different types of [[flour tortillas]].<ref name="rperez"/> The main reason for this is that much of the land supports wheat production, introduced by the Spanish. These large tortillas allowed for the creation of [[burritos]] in the border city of [[Ciudad Juárez]], which eventually gained popularity in the [[Southwest United States]].<ref name="mexnorte"/>

[[File:Carne a la tampiqueña.jpg|thumbnail|right|[[Carne a la tampiqueña]]]]
The variety of foodstuffs in the north is not as varied as in the south of Mexico, because of the mostly desert climate. Much of the cuisine of this area is dependent on [[food preservation]] techniques, namely dehydration and canning. Dried foods include meat, chiles, squash, [[peas]], corn, [[lentils]], beans and dried fruit. A number of these are also canned. Preservation techniques change the flavor of foods; for example, many chiles are less hot after drying.<ref name="rperez"/>

In Northeastern Mexico, during the Spanish colonial period, [[Nuevo León]] was founded and settled by Spanish families of Jewish origin ([[Crypto-Jews]]). They contributed to the regional cuisine with dishes, such as ''pan de semita'' or "Semitic bread" (a type of bread made without [[leavening]]), and ''cabrito'' or baby goat, which is the typical food of Monterrey and the state of Nuevo León, as well as some regions of [[Coahuila]].<ref>{{cite web |title=Traditional food of Nuevo León |url=http://www.nl.gob.mx/?P=nl_comida_tradicional |publisher=Gobierno del Estado de Nuevo León |access-date=16 March 2012}}</ref><ref>[http://www.jewishencyclopedia.com/view.jsp?artid=138&letter=C Jewish Encyclopedia: Carabajal]. Accessed 5 March 2011.</ref>

The north has seen waves of immigration by the [[Chinese immigration to Mexico|Chinese]], [[Mormon colonies in Mexico|Mormons]], and [[Mennonites in Mexico|Mennonites]], who have influenced the cuisines in areas, such as Chihuahua and [[Baja California]].<ref name="mexnorte"/> Most recently, [[Baja Med]] cuisine has emerged in [[Ensenada, Baja California|Ensenada]] and elsewhere in Baja California, combining Mexican and [[Mediterranean]] flavors.

===Oaxaca===
{{Main|Oaxacan cuisine}}
[[File:MakingHotChocoVillaEtla4.jpg|thumb|left|[[Chocolate]] being poured at a market at [[Villa de Etla]], Oaxaca]]
[[File:Tlayuda12-05oaxaca013x.jpg|thumb|[[Tlayuda]]]]
The cooking of [[Oaxaca]] remained more intact after the conquest, as the Spanish took the area with less fighting and less disruption of the economy and food production systems. However, it was the first area to experience the mixing of foods and cooking styles, while central Mexico was still recuperating. Despite its size, the state has a wide variety of ecosystems and a wide variety of native foods. Vegetables are grown in the central valley, seafood is abundant on the coast and the area bordering Veracruz grows tropical fruits.

Much of the state's cooking is influenced by that of the [[Mixtec people|Mixtec]] and, to a lesser extent, the [[Zapotec peoples|Zapotec]]. Later in the colonial period, Oaxaca lost its position as a major food supplier and the area's cooking returned to a more indigenous style, keeping only a small number of foodstuffs, such as chicken and pork. It also adapted [[mozzarella]], brought by the Spanish, and modified it to what is now known as [[Oaxaca cheese]].<ref name="unioax">{{cite book |title=Cocina Estado por estado: Oaxaca |trans-title=State by state cuisine: Oaxaca |year=2007 |publisher=El Universal /Radar Editores |volume=1 |location=Mexico City |language=es}}</ref><ref name="oaxcuis">{{cite web |url=http://www.mexconnect.com/articles/2266-the-cuisine-of-oaxaca-land-of-the-seven-moles |title=The Cuisine of Oaxaca, Land of the Seven Moles |first=Karen Hursh |last=Graber |date=1 January 2006 |publisher=Mexconnect newsletter |issn=1028-9089 |access-date=24 October 2012}}</ref>

[[File:EnchiladasTasajoOcotlan.JPG|thumb|[[Enchilada]]s with [[tasajo]] beef]]
One major feature of Oaxacan cuisine is its seven [[Mole sauce|mole]] varieties, second only to mole poblano in popularity.  The seven are ''negro'' (black), ''amarillo'' (yellow), ''coloradito'' ("little red"), ''mancha manteles'' ("tablecloth stainer"), ''chichilo'' ("smoky stew"), ''rojo'' (red), and ''verde'' (green).<ref name="oaxcuis"/>

Corn is the staple food in the region. Tortillas are called blandas and are a part of every meal. Corn is also used to make empanadas, tamales and more. Black beans are favored, often served in soup or as a sauce for enfrijoladas. Oaxaca's regional chile peppers include [[pasilla]] oaxaqueña (red, hot and smoky), along with amarillos (yellow), [[:es:Chilhuacle|chilhuacles]], chilcostles and costeños. These, along with herbs, such as hoja santa, give the food its unique taste.<ref name="oaxcuis"/>

Another important aspect of Oaxacan cuisine is [[chocolate]], generally consumed as a beverage. It is frequently hand-ground and combined with [[almonds]], cinnamon and other ingredients.<ref name="oaxcuis"/>

===Veracruz===
{{Main|Cuisine of Veracruz}}
[[File:HuachinangoVeracruzana.JPG|thumb|[[Huachinango a la veracruzana]], a dish based on [[Northern red snapper|red snapper]]]]
The cuisine of [[Veracruz]] is a mix of indigenous, [[Afro-Mexican]] and Spanish. The indigenous contribution is in the use of corn as a staple, as well as vanilla (native to the state) and herbs called acuyo and [[hoja santa]]. It is also supplemented by a wide variety of tropical fruits, such as [[papaya]], [[Pouteria sapota|mamey]] and [[zapote]], along with the introduction of citrus fruit and pineapple by the Spanish. The Spanish also introduced European herbs, such as parsley, thyme, marjoram, bay laurel, [[cilantro]] and others, which characterize much of the state's cooking. They are found in the best-known dish of the region, [[huachinango a la veracruzana]], a red snapper dish. [[Cooking banana|Plantain]] was introduced by African slaves.<ref>{{cite book|url=https://books.google.com/books?id=bXxZDwAAQBAJ&dq=cuisine+of+veracruz+african+influence&pg=PT181|title=The SAGE Encyclopedia of African Cultural Heritage in North America}}</ref>

The African influence is from the importation of [[slaves]] through the [[Caribbean]], who brought foods with them, which had been introduced earlier to Africa by the [[Portugal|Portuguese]]. As it borders the Gulf coast, seafood figures prominently in most of the state. The state's role as a gateway to Mexico has meant that the dietary staple of corn is less evident than in other parts of Mexico, with rice as a heavy favorite. Corn dishes include [[Garnaches|garnachas]] (a kind of corn cake), which are readily available especially in the mountain areas, where indigenous influence is strongest.<ref name="veracuis">{{cite web |url=http://www.mexconnect.com/articles/2085-the-cuisine-of-veracruz-a-tasty-blend-of-cultures |title=The cuisine of Veracruz: a tasty blend of cultures |first=Karen Hursh |last=Graber |date=1 January 2006 |publisher=Mexconnect newsletter |issn=1028-9089 |access-date=24 October 2012}}</ref>

Anthropologist and restaurateur [[Raquel Torres Cerdán]] has worked to preserve and record many of the foods of the indigenous peoples of the region.<ref>[https://issuu.com/tatik/docs/sabores_a_tradicion SABORES A TRADICIÓN.] Experiencias de mujeres de la región cafetalera del Estado de Veracruz Radio Teocelo 2012</ref><ref>{{Cite web |last=Sabor |first=Historia y |title=Raquel Torres, sazón con sentimiento |url=https://www.historiaysabor.mx/2018/01/raquel-torres-sazon-con-sentimiento.html |access-date=7 February 2022 |website=Historia y sabor}}</ref><ref>{{Cite web |last=Xalapa |first=Celia Gayosso {{!}} Diario de |title=La gastronomía de Raquel Torres Cerdán: "cuando uno come, evoca" |url=https://www.diariodexalapa.com.mx/local/la-gastronomia-de-raquel-torres-cuando-uno-come-evoca-taller-de-cocina-tradicional-mexicana-5270278.html |access-date=7 February 2022 |website=Diario de Xalapa {{!}} Noticias Locales, Policiacas, sobre México, Veracruz, y el Mundo |language=es}}</ref>

===Western Mexico===
[[File:Portada-chilaquiles-rojos.jpg|left|thumb|[[Chilaquiles]]]]
West of Mexico City is the Pacific coast and the states of [[Michoacán]], [[Jalisco]] and [[Colima]]. The cuisine of Michoacan is based on the [[Purépecha|Purepecha]] culture which still dominates most of the state. The area has a large network of rivers and lakes providing [[Fish as food|fish]]. Its use of corn is perhaps the most varied. While [[atole]] is drunk in most parts of Mexico, it is made with more different flavors in Michoacán, including [[blackberry]], [[cascabel chili]] and more. Tamales come in different shapes, wrapped in corn husks. These include those folded into polyhedrons called [[corunda]]s and can vary in name if the filling is different. In the [[Bajío]] area, tamales are often served with a meat [[stew]] called  {{lang|es|italic=no|churipo}}, which is flavored with [[Opuntia|cactus fruit]].<ref name="mexmich">{{cite web |url=http://www.mexconnect.com/articles/2430-the-cuisine-of-michoac%C3%A1n-mexican-soul-food |title=The Cuisine of Michoacán: Mexican Soul Food |first=Karen Hursh |last=Graber |date=1 January 2004 |publisher=Mexconnect newsletter |issn=1028-9089 |access-date=24 October 2012}}</ref><ref name="univmich">{{cite book |title=Cocina Estado por estado: Michoacán |trans-title=State by state cuisine: Michoacán |year=2007 |publisher=El Universal /Radar Editores |volume=5 |location=Mexico City |language=es}}</ref>

The main Spanish contributions to Michoacán cuisine are rice, pork and spices. One of the best-known dishes from the state is [[Morisqueta|morisquesta]], which is a sausage and rice dish, closely followed by carnitas, which is deep-fried (confit technique) pork. The latter can be found in many parts of Mexico, often claimed to be authentically Michoacán. Other important ingredients in the cuisine include wheat (where bread symbolizes fertility) found in breads and [[pastries]]. Another is sugar, giving rise to a wide variety of desserts and sweets, such as [[Fruit preserves|fruit jellies]] and [[ice cream]], mostly associated with the town of [[Tocumbo Municipality|Tocumbo]]. The town of [[Cotija, Michoacán|Cotija]] has a cheese named after it. The local alcoholic beverage is [[charanda]], which is made with fermented sugar cane.<ref name="mexmich"/>

The cuisine of the states of Jalisco and Colima is noted for dishes such as [[birria]], chilayo, [[Menudo (soup)|menudo]], and pork dishes.<ref name="unijal">{{cite book |title=Cocina Estado por estado: Colima Jalisco |trans-title=State by state cuisine: Colima Jalisco |year=2007 |publisher=El Universal /Radar Editores |volume=12 |location=Mexico City |language=es}}</ref> Jalisco's cuisine is known for tequila, with the liquor produced only in certain areas allowed to use the name. The cultural and gastronomic center of the area is [[Guadalajara]], an area where both agriculture and cattle raising have thrived. The best-known dish from the area is birria, a stew of goat, beef, mutton, or pork, with chiles and spices.<ref name="mexjalcuis"/>

An important street food is [[tortas ahogadas]], where the torta (sandwich) is drowned in a chile sauce. Near Guadalajara is the town of [[Tonalá, Jalisco|Tonalá]], known for its [[pozole]], a hominy stew, reportedly said in the 16th century, to have been originally created with human flesh for ritual use.<ref>{{Cite book |title=Codex Vaticanus |last=Seler |first=Edward |publisher=Duke of Loubat |year=1902 |location=London |pages=54}}</ref><ref>{{Cite journal |last=Booth |first=Willard C. |date=December 1966 |title=Dramatic Aspects of Aztec Rituals |journal=Educational Theatre Journal |volume=18 |issue=4 |pages=421–428 |jstor=3205269 |doi=10.2307/3205269}}</ref> The area which makes tequila surrounds the city. A popular local drink is [[tejuino]], made from fermented corn. [[Bionico]] is also a popular dessert in the Guadalajara area.<ref name="mexjalcuis">{{cite web |url=http://www.mexconnect.com/articles/2409-the-cuisine-of-jalisco-la-cocina-tapatia |title=The cuisine of Jalisco: la cocina tapatia |first=Karen Hursh |last=Graber |date=1 January 2007 |publisher=Mexconnect newsletter |issn=1028-9089 |access-date=24 October 2012}}</ref>

On the Pacific coast, seafood is common, generally cooked with European spices along with chile, and is often served with a spicy salsa. Favored fish varieties include [[marlin]], swordfish, snapper, tuna, shrimp and [[Octopus as food|octopus]]. Tropical fruits are also important.<ref name="umich"/><ref name="mexjalcuis"/> The cuisine of the [[Baja California Peninsula]] is especially heavy on seafood, with the widest variety. It also features a mild green chile pepper, as well as [[Date (fruit)|dates]], especially in sweets.<ref name="unibaja">{{cite book |title=Cocina Estado por estado: Baja California, Baja California Sur |trans-title=State by state cuisine: Baja California, Baja California Sur |year=2007 |publisher=El Universal /Radar Editores |volume=11 |location=Mexico City |language=es}}</ref>

<gallery class="center">
File:Carne En Su Jugo .jpg|''[[:es:Carne en su jugo|Carne en su jugo]]''
File:Tamales mexicanos.jpg|[[Tamale]]s wrapped in corn husks
File:MojarraFritoJanitizio.JPG|[[Tilapia|Mojarra]] frita (fried) served with various garnishes, including ''[[nopales]]'', at [[Isla de Janitzio]], Michoacán
File:Birria Tatemada, La Barca, Jalisco..jpg|''Birria'', a common dish in Guadalajara
File:AsadoBoda.JPG|[[Pig roast|Asado de boda]] (Wedding stew), typical dish of [[Zacatecas]]
File:Chapala133.JPG|[[Torta ahogada]] accompanied by light beer, Jalisco
File:Menudo-con-garbanzos-restaurante-chipiona-venta-aurelio.JPG|The folklore belief that menudo will alleviate some of the symptoms of a [[hangover]] is widely held.<ref>{{cite web |last=Gonzalez |first=Ray |title=Hangover Cure |work=Lapham's Quarterly |year=1992 |url=http://www.laphamsquarterly.org/voices-in-time/hangover-cure.php?page=all |access-date=2013-05-05}}</ref>
</gallery>

===Yucatán===
[[File:Lobster and shrimp ceviche.jpg|thumb|right|250px|Mexican [[ceviche]]]]
The food of the [[Yucatán Peninsula]] is distinct from the rest of the country. It is based primarily on [[Maya cuisine|Maya food]] with influences from the [[Caribbean cuisine|Caribbean]], Central Mexican, European (especially French) and [[Middle Eastern cuisine|Middle Eastern]] cultures.<ref name="umich">{{cite web |url=http://mblog.lib.umich.edu/MexicanFoods/ |title=Regional Foods of Mexico |date=10 April 2008 |publisher=University of Michigan |access-date=24 October 2012 |url-status=dead |archive-url=https://web.archive.org/web/20130113090908/http://mblog.lib.umich.edu/MexicanFoods/ |archive-date=13 January 2013}}</ref><ref name="mexconyuc">{{cite web |url=http://www.mexconnect.com/articles/2327-the-cuisine-of-the-yucatan-a-gastronomical-tour-of-the-maya-heartland |title=The cuisine of the Yucatan: a gastronomical tour of the Maya heartland |first=Karen Hursh |last=Graber |date=1 January 2006 |publisher=Mexconnect newsletter |issn=1028-9089 |access-date=24 October 2012}}</ref> As in other areas of Mexico, corn is the basic staple, as both a liquid and a solid food. One common way of consuming corn, especially by the poor, is a thin drink or gruel of white corn called by such names as [[pozol]] or keyem.<ref name="mexconyuc"/>

One of the main spices in the region is the annatto seed, called [[achiote]] in Spanish. It gives food a reddish color and a slightly peppery smell with a hint of nutmeg.<ref name="umich"/> Recados are seasoning pastes, based on achiote ([[recado rojo]]) or a mixture of [[habanero]] and chirmole<ref>{{cite web |url=http://www.mayan-yucatan-traveler.com/mayan-food-2.html |title=Yucatan Mayan Food |publisher=Mayan-yucatan-traveler.com |access-date=11 September 2015 |url-status=dead |archive-url=https://web.archive.org/web/20150828031701/http://www.mayan-yucatan-traveler.com/mayan-food-2.html |archive-date=28 August 2015}}</ref> both used on chicken and pork.

Recado rojo is used for the area's best-known dish, [[cochinita pibil]]. Pibil refers to the cooking method (from the Mayan word ''[[píib]]'', meaning "buried") in which foods are wrapped, generally in [[banana leaves]], and cooked in a [[Earth oven|pit oven]].<ref>{{cite book |url=http://www.rickbayless.com/recipe/cochinita-pibil/ |contribution=Cochinita Pibil Recipe |title=Mexico—One Plate at a Time |first1=Rick |last1=Bayless |first2=JeanMarie |last2=Brownson |first3=Deann Groen |last3=Bayless |publisher=Scribner |date=Fall 2000 |access-date=26 November 2015}}</ref> Various meats are cooked this way. Habaneros are another distinctive ingredient, but they are generally served as (or part of) condiments on the side rather than integrated into the dishes.<ref name="mexconyuc"/>

[[File:Chefs.jpg|thumb|left|In [[Playa del Carmen]] Mexico, chefs don their standard uniforms|212x212px]]
A prominent feature of Yucatán cooking is the use of [[bitter orange]]s, which gives Yucatán food the tangy element that characterizes it. Bitter orange is used as a seasoning for broth, to marinate meat and its juice (watered down with sugar) is used as a refreshing beverage.<ref>Secrets from the Yucatecan Kitchen: red achiote & bitter orange marinade - Mid City Beat [http://www.midcitybeat.com/Secrets_of_Yucatecan_Kitchen_achiote_bitter_orange_marinade.html]</ref>

Honey was used long before the arrival of the Spanish to sweeten foods and to make a ritual alcoholic drink called [[balché]]. Today, a honey liquor called [[Xtabentun (liqueur)|xtabentun]] is still made and consumed in the region. The coastal areas feature several seafood dishes, based on fish like the [[Grouper|Mero]], a variety of [[Haemulidae|grunt]] and [[Cobia|Esmedregal]], which is fried and served with a spicy salsa based on the x'catic pepper and [[achiote paste]].<ref name="mexconyuc"/> Other dishes include conch fillet (usually served raw, just marinated in lime juice), coconut flavored shrimp and lagoon snails.<ref>{{cite web |url=http://gringationcancun.com/2010/08/12/yucatan-seafood-ceviche-de-chivitas/ |title=Yucatan Seafood: Ceviche de Chivitas |work=Gringation Cancun |first=Laura |last=Winfree |date=12 August 2010 |access-date=11 September 2015}}</ref>

Traditionally, some dishes are served as [[entrée]]s, such as the brazo de reina (a type of tamale made from [[Chaya (plant)|chaya]]) and papadzules (egg tacos seasoned in a pumpkin seed gravy).<ref name="mexconyuc"/>

Street food in the area usually consists of Cochinita Pibil Tacos, [[Lebanon|Lebanese]]-based [[kibbeh]], [[shawarma]] tacos, snacks made from hardened corn dough called piedras, and fruit-flavored ices.

[[Lime soup]] made of chicken or some other meat such as pork or beef, lime juice and served with tortilla chips. Panucho made with a refried tortilla that is stuffed with refried black beans and topped with chopped cabbage, pulled chicken or turkey, tomato, pickled red onion, avocado, and pickled jalapeño pepper.

<gallery class="center">
File:Authentic_Cochinita_Pibil.jpg|Cochinita Pibil, a fire pit-smoked pork dish, seasoned with achiote, spices and [[Seville orange]]
File:Panucho3.jpg|[[Panucho]]
File:Frijol con puerco 01.JPG|''Frijol con puerco'' (beans with pork) prepared with beans, pork, [[epazote]], onion, cilantro, lemon, radishes and habanero chile
</gallery>

== Desserts ==
{{See also|Mexican breads}}
[[File:Concha_(pan_dulce_mexicano)_02.JPG|thumb|left|[[Concha (bread)|Concha]] is a traditional [[Mexican breads|Mexican sweet bread roll]] (''[[pan dulce]]'').]]
[[File:Creamed honey Maillard reaction after aging.jpg|thumb|right|Mexico is among the countries that produce the most honey.]]

Dessert culture in Mexico did not develop until after the introduction of Spanish customs to the area. There were foods which could be considered desserts by modern standards like chocolate, but they were consumed and used differently. With the introduction of Europeans and their food and culture to the region came sugar and with it, sweets. The range of desserts evolved and grew over time to include everything from churros to rice pudding, from cakes to fruit treats. Some of the desserts which historically are made in Mexico are fairly easy to make and can be produced in high quantity.<ref>{{Cite book |last=Long-Solis 1, Vargas 2 |first=Janet 1, Luis Alberto 2 |title=Food Culture in Mexico |publisher=Greenwood press |year=2005 |isbn=978-0-313-32431-4}}</ref>

=== Chocolate ===
[[File:Chocolate Mexicano Discs.jpg|thumb|right|225px|Mexican chocolate discs]]
In the era pre-dating European influence chocolate was drunk in a warm syrupy form mixed with honey to create a pleasant drinking experience.<ref>{{Citation |last=Walters |first=Dale |title=Food of the Gods |date=5 January 2021 |url=http://dx.doi.org/10.5744/florida/9781683401674.003.0001 |work=Chocolate Crisis |pages=1–10 |publisher=University Press of Florida |doi=10.5744/florida/9781683401674.003.0001 |isbn=9781683401674 |s2cid=244331285 |access-date=1 April 2022|url-access=subscription }}</ref> During this time chocolate was also treated as medicine.<ref>{{Cite journal |last=Norton |first=Marcy |date=1 June 2006 |title=Tasting Empire: Chocolate and the European Internalization of Mesoamerican Aesthetics |journal=The American Historical Review |language=en |volume=111 |issue=3 |pages=660–691 |doi=10.1086/ahr.111.3.660 |s2cid=149060221 |issn=1937-5239|doi-access=free }}</ref> After the arrival of Europeans, chocolate was brought across the sea to Europe where it would be used in various forms including medicine and confections. In the modern era, chocolate is used as both a topping and a dip, as well as in candies. The traditional form of chocolate consumption lives on in the form of Mexican hot chocolate, the natural evolution of the warm syrup.

=== Fruits ===
There no  fruit related dessert recipes which are popular in Mexico, some using native fruits, such as plantains and others using foreign fruits like oranges. Recipes for these foods can not be found dating back to the early 19th century and incorporate both sugar and ice.<ref>{{Cite journal |last=Le |first=Dung |date=2015 |title=Strong positivity of continuous supersolutions to parabolic equations with rough boundary data |journal=Discrete & Continuous Dynamical Systems - A |volume=35 |issue=4 |pages=1521–1530 |doi=10.3934/dcds.2015.35.1521 |issn=1553-5231|doi-access=free }}</ref> Fruit dishes are naturally sweet and juicy which made them popular in the Mexican climate.

One such dessert is orange and lime ice, a treat similar to snow cones. It is made by freezing strained oranges and lime juice mixed with sugar.

=== Baked goods ===
Baked dessert items in Mexico are mostly ideas imported from Europe over time. These items came from a variety of different nations before becoming staples of desserts in the region. Baked goods include cookies made with local fruits, churros which originated in the Iberian Peninsula, and macaroons which come from Italy. Churros can be made by mixing flour with boiling water, shaping and frying that mixture then coating it in cinnamon or sugar. Churros can be eaten hot or cold and can be molded into any number of different shapes.<ref>{{Cite web |last=López |first=Tracy |date=9 December 2016 |title=The Hidden History of Churros |url=https://www.foxnews.com/lifestyle/the-hidden-history-of-churros |access-date=19 April 2022 |website=Fox News |language=en-US}}</ref>

=== Tres Leches Cake ===
The most popular cake in all of Mexico is tres leches cake (Three Milk's Cake).<ref>{{Cite web |last=patiadmin |date=2010-02-19 |title=Tres Leches Cake |url=https://patijinich.com/tres_leches_cake/ |access-date=2025-09-25 |website=Pati Jinich |language=en}}</ref> It is moist due to its milky ingredients. To top things off, it can be topped off with whipped cream and other sorts of jams, cherries or strawberries. 

==Mexican food outside Mexico==
[[File:White Duck Taco.jpg|thumb|[[Greece|Greek]]-style barbecue taco with [[feta cheese]]]]
Mexican cuisine is offered in a few fine restaurants in Europe and the United States. Sometimes [[landrace]] corn from Mexico is imported and ground on the premises.<ref name="NYT021116">{{cite news |first=Victoria |last=Burnett |title=Oaxaca's Native Maize Embraced by Top Chefs in U.S. and Europe |url=https://www.nytimes.com/2016/02/12/world/americas/oaxacas-native-maize-embraced-by-top-chefs-in-us-and-europe.html |access-date=13 February 2016 |work=The New York Times |date=11 February 2016 |quote=In New York, Los Angeles and beyond, a taste for high-quality Mexican food and its earthy centerpiece, the handmade tortilla, has created a small but growing market for the native, or landrace, corn}}</ref>

===United States===
{{See also|Cuisine of the Southwestern United States}}
[[File:Chimichanga_Amigos_IMG_1237.jpg|thumb|left|250px|[[Chimichanga]] served in restaurant ([[Melbourne]], Australia)]]
[[Mexican cuisine in the United States|Mexican food in the United States]] is based on the food of [[Indigenous peoples of the Americas|Native Americans]] and Hispanos in the [[Southwestern United States]] and [[Northern Mexico]]. Mexican foods that originate in the United States often come from the Southwestern region; [[breakfast burrito]]s and [[New Mexico chile|red or green chile]] come from [[New Mexican cuisine]], and [[chili con carne]] and [[chimichanga]]s are examples of [[Tex-Mex]] cuisine.<ref name="malat88"/> With the growing ethnic [[Mexican-American]] population in the United States, more authentic Mexican food is gradually appearing in the United States.  Most large American cities host a Mexican diaspora due to proximity and immigration, and Mexican restaurants and food trucks are generally easy to find in the continental states. One reason is that Mexican immigrants use food as a means of combating homesickness, and for their descendants, it is a symbol of ethnicity.<ref name="knepp"/> Alternatively, with more Americans experiencing Mexican food in Mexico, there is a growing demand for more authentic flavors.<ref name="knepp"/><ref name="xiong">{{Cite thesis |type=PhD |title=Affective testing on the seven moles of Oaxaca |last=Xiong |first=Mao |year=2009 |publisher=California State University, Fresno |docket=1484546 |oclc=535140266}}</ref> [[Korean tacos]] are a [[Korean-Mexican fusion]] dish popular in a number of urban areas in the [[United States]] and [[Canada]]. Korean tacos originated in [[Los Angeles]].<ref>{{cite news |url=http://www.parade.com/food/2009/11/15-in-search-of-american-food.html |title=In Search of American Food |author=Jane & Michael Stern |date=15 November 2009}}</ref> [[Sushi burrito]] is a Japanese-Mexican fusion food that became popular in urban areas across the United States, originating in California as part of the broader trend of innovative street food. The sushi burrito was created in 2008 by Peter Yen of the [[San Francisco]] fast casual restaurant [[Sushirrito]].<ref>{{Cite web|title=Sushi Burrito Recipe|url=https://www.sunset.com/recipe/sushi-burrito|access-date=2020-09-12|website=Sunset Magazine|language=en-US}}</ref> In 2013, [[Carlos Gaytán]] became the first Mexican to obtain a Michelin star for his work at the Mexique restaurant in [[Chicago]]. In 2014, [[Daniela Soto-Innes]] helped to open Cosme in [[New York City]], serving there as the ''chef de cuisine''.<ref name=":3">{{Cite web|url=https://www.forbes.com/profile/daniela-soto-innes/|title=Daniela Soto-Innes|website=Forbes|language=en|access-date=2019-06-26}}</ref> Houston chef Irma Galvan's restaurant was recognized and named an 'American classic' by the [[James Beard Foundation]] in 2008.<ref>{{Cite journal |last=Kummer |first=Corby |date=June 2008 |title=Cooking for a Sunday Day |url=https://www.theatlantic.com/magazine/archive/2008/06/cooking-for-a-sunday-day/306797/ |journal=The Atlantic}}</ref><ref>{{Cite journal |last=Davidson |first=Sandra |title=Food for the Body, Food for the Spirit: Irma Galvan and Her Award-Winning Mexican Restaurant, Irma's |url=https://houstonhistorymagazine.org/wp-content/uploads/2012/07/Irmas.pdf |journal=Huston History}}</ref>

==See also==
{{Portal|Mexico|Food}}
* [[List of Mexican dishes]]
* [[Latin American cuisine]]
* [[List of restaurants in Mexico]]
* [[List of Mexican restaurants]]
* [[Moctezuma's Table]]
* [[Alejandro Ruiz Olmedo]]
* [[Enrique Olvera]]
* [[Gabriela Cámara]]
* [[Carmen Ramírez Degollado]]
* [[Indigenous cuisine of the Americas]]

==References==
{{reflist}}

==Bibliography==
* {{cite book |last1=Iturriaga |first1=José N. |title=La Cultura del Antojito |trans-title=The Culture of Snack/Street Food |year=1993 |publisher=Editorial Diana |location=Mexico City |language=es |isbn=968-13-2527-3}}
* Pilcher, Jeffrey M. ''Que Vivan Los Tamales! Food and the Making of Mexican National Identity'' (1998).
* {{cite book |last1=Luengas |first1=Arnulfo |title=La Cocina del Banco Nacional de México |trans-title=The Cuisine of the National Bank of Mexico |year=2000 |publisher=Fomento Cultural Banamex |location=Mexico City |language=es |isbn=968-7009-94-2}}
* {{cite book |title=Rio Grande/Río Bravo: Borderlands Culture, 9: Voices in the Kitchen: Views of Food and the World from Working-Class Mexican and Mexican American Women |first=Meredith E. |last=Abarca |publisher=Texas A&M University Press |location=College Station, TX, US |year=2006 |isbn=978-1-58544-531-8}}
* {{cite book |title=Culinary Art and Anthropology |first=Joy |last=Adapon |publisher=Berg Publishers |location=Oxford |year=2008 |isbn=978-1-84788-213-4}}
* {{cite book |editor1-first=Randy |editor1-last=Malat |others=Barbara Szerlip |title=Passport Mexico: Your Pocket Guide to Mexican Business, Customs and Etiquette |year=2008 |publisher=World Trade Press |location=Petaluma, CA, US |isbn=978-1-885073-91-4 |url-access=registration |url=https://archive.org/details/passportmexicoyo0000mala}}
* Pilcher, Jeffrey M. ''Planet Taco: A Global History of Mexican Food'' (Oxford University Press, 2012) [https://www.h-net.org/reviews/showrev.php?id=41109 online review].
* Hernandez-Rodriguez, R. ''Food Cultures of Mexico. Recipes, Customs, and Issues'' (Greenwood, 2021).

==External links==
{{Commons category|Cuisine of Mexico}}
{{Cookbook|Cuisine of Mexico}}
{{Wikivoyage|Mexican food}}

{{Mexican cuisine|sate=expanded}}
{{Mexico topics}}
{{North American cuisine}}
{{Latin America topic|Cuisine of|Latin American cuisine}}
{{cuisine}}
{{Authority control}}

[[Category:Mexican cuisine| ]]
[[Category:Latin American cuisine]]
[[Category:Mesoamerican cuisine]]
[[Category:North American cuisine]]