Welcome to Mexican Foods Website
Mexican meals consist mainly of sauces, stews and soups, and most recipes are prepared anywhere between a quick-fry to a slow roast. Mexico represents a melding of cultures: Spanish, French, Mediterranean influences are felt and combined into a mestizaje (mixing), as Mexicans defy their own cuisine. Almost every region has its own legends regarding food background. In Puebla, the legend says that some nuns were asked to prepare a dish for a dignitary visit. Because they were not sure what a stylish meal meant, the nuns innovated a mixture of herbs, chocolate and spices. This recipe is the base of mole, a thick sauce, used at the old Royal feasts and highly popular nowadays. The Mexican diet is based on some very specific aliments: beans, corn, tomatoes, chilies and exotic fruits. The most important aliment and the oldest one is the corn, as it has been consumed for over 4000 years. corn is used for the famous tortillas, tacos, tamales and nachos and beans are prepared as kidney beans and fava (in soups or stews), served as refrito, or de la olla. The tomatoes are essential for the salsas and the dips, used for the fish meals or the Beef ones. Chilies are used both dried and fresh and they are found in a wide range: chipotle, haberano, mulato, cascabel or serrano. The exotic fruits are used for garnishes, sauces or desserts: the coconuts, papayas, pineapples or bananas.
