The Mexican food we enjoy today has been the result of centuries of culture blending. The original native food has been enriched by foreign influences, mainly from the Spanish conquerors from 1519, but also from other countries such as France during a brief occupation (that legated the crème caramel, for example).

This blending is still valid today, since the current population in Mexico is mainly represented by the mestizos (descendants from white-indigenous couples) with an ample majority (70%) over the white (15%), and indigenous (10%) ethnic groups.

Even though the Spanish is the general language, there are more than 60 indigenous dialects spoken today in the country. Similarly, what the world know these days as México Cuisine, has smaller regional variations that reflex the diversity of resources, climate, geography, and ethnicity through the regions as well as varying degrees of Spanish input.

Typical pre-Hispanic food included chili peppers, beans, corn, avocados, tomatoes, cactus, pumpkins, sweet potatoes, peanuts, herbs, tropical fruits (papaya, pineapple, guava), cacao and meats such as turkey, wild pig, fish and iguanas. All these constituted the basic food for the Aztec and Maya civilizations that dominated the Yucatan peninsula before the arrival of the Spanish conquerors.

The Spaniards brought from their land chickens, pigs, cows, cheese, wheat, olive oil, wine, citrus fruits, onions and garlic; and managed to bring rice and spices from China and the Philippines, and potatoes from South America, during the colonial times.

Moreover, these incorporations to the local diet involved the creation of new cooking methods to amalgamate them.

The food in the North is renowned for its meats, often grilled, as main protagonists. The food in the South is much spicier and mainly based on chicken and vegetables and also on seafood with some influence from the Caribbean in the South-eastern regions.

The Antojitos are the country equivalent to the Spanish tapas or the American fast-food, and can be translated as "little whims". They are snacks or light dishes, than can be found everywhere and rely heavily on tortillas, chilis, beans and guacamole, snacks such as fajitas, tacos, enchiladas, quesadillas, and burritos amongst others.

Join the "Mexican wave" by cooking these food recipes. Ideal as appetizers, perfect for entertaining:

• Guacamole

• Mexican Sauce

• Chili Salsas

• Tortillas

• Tacos

• Fajitas

• Nachos

• Enchiladas

• Quesadillas

• Burritos

-Return from Mexican Wave to Food Recipes

Best Lobster Thermidor ever Galloway Forest Park