Tasty, rich, colourful and based on natural, pure ingredients, Mexican cooking has its roots in the Aztec and Mayan civilisations and has a history which goes back five thousand years. The most important condiments used are chili, cumin, coriander, oregano, cinnamon and cocoa. Garlic and onions are included in most dishes. After corn, rice followed, travelling from North Africa to Spain in the 4th century, and from there to Mexico to join with the native beans, peppers and tomatoes. Mexican cooking was one of the first and most international fusion cuisines in the world. Trade with the Philippines brought spices to Mexico. And thus one of the most varied cuisines in the world was created. It has influences from the deserts of the north, to the tropical shores of the Pacific, the Atlantic and the Caribbean. A wide variety of climates and cultures, blended with the cuisine of the indigenous peoples
Today, Mexican cuisine is spreading quickly to all the continents and fajitas, enchiladas, tacos and tortillas are sought after by young people the world over.
Mexican cuisine owes its colours and its richness to its very fresh ingredients, many of which were unknown to us until Columbus discovered the Americas.
The familiar tomato, the pepper, with more than 60 varieties, the squash, the avocado, cashew and pecan nuts, cocoa, corn, pineapple, the potato, vanilla, and almost all the types of beans, are just some of the new foods which were discovered by the Europeans when they arrived in Mexico. Just imagine how bland our cuisine would be without them.
But at the same time, it was the Spaniards who brought olive oil, rice, chickpeas, and especially, meat to the Americas - as well as recipes from the Mediterranean and North Africa.
Those recipes blended with those of the Aztecs and the Mayans, and later, were further enriched with ideas brought by other Europeans. And this was how today’s fabulous Mexican cuisine evolved.