Mexican food as we know it today is a fusion of native Mexican cooking originating from the Mayans and Aztecs. Their corn-based diet always came with a sprinkling of chili and herbs. When the conquistadores arrived, they brought with them the diet of rice, beef, pork, chicken, wine, garlic and onions. Put them together, and we have the Mexican food of today.

Intense flavours, colourful presentation and unique spicing

Traditional Mexican food in the Aztec or Mayan style is still available in the villages (pueblos). Corn, the traditional staple grain, is accompanied with iguana meat or rattlesnake, deer, spider monkey, grasshoppers, ant eggs and other kinds of insects (not far different from the cuisine of some Asian countries!)

Some examples of traditional Mexican foods are: Tamales (can be traced back to 5000 BC), Mole Sauce (practically eaten with everything), enchilada, fajitas, guacamole, tortilla, nachos, burritos, empanadas, pozole, chalupas, quesadiilas, chimichangas washed down with a healthy swig of Atole, Horchata, Chocolate or Tequila.

The Aztecs and Mayans used local spices like vanilla, cinnamon and nutmeg to flavour the more of the savory dishes that already had a generous helping of chili, tomatoes, and the protein of their choice. Chocolate is often served as a drink spiked with cream or vanilla, honey and spices.

Food types varies according to region

Traditional Mexican food also varies according to region. The north of Mexico is famous for its meat dishes and is particularly well known for its Arrachera cut (what is known as the skirt steak). This particular cut is ordinarily used in fajitas and tortillas.

Central Mexican cuisine comprise of the barbacoa (a meat dish slow cooked in a hole dug in the ground and covered in maguey leaves), pozole (stew cooked with pork, chili and other seasoning), menudo (spicy soup made with tripe) and carnitas (specially prepared roasted pork).  

In Southeastern Mexico, spicy vegetable and chicken based dishes and seafood are popular. Popular seafood dishes are Pescado Borrachos (Drunken Fish) and Ceviche (seafood marinated in lime and vinegar and mixed with chopped tomato and onions).

Staples of Mexican food

Salsa is a sauce that when eaten with anything else add not only flavour to the dish but adds vigour, spirit, vehemence, and sensuousness of the chili pepper. The basic ingredients required to make Mexican salsas are red tomatoes, onions, garlic, chili, and cilantro - everything else is what you feel like adding in. You can find more than 20 different salsa recipes that contain the basic ingredients plus chipotle, or peach, or black bean, avocado, pineapple, mango, Bloody Mary, and cherry to name a few other additions.

The Mexican tortilla is a round flatbread made from specially treated maize or wheat flour and is a staple of the Mexicans for centuries. The maize tortilla is thicker and heartier in nature whilst the wheat tortilla is less easily broken. They can be eaten as is, as chips or filled with fillings of any kind. It is the base of all Mexican “breaded” dishes.

Quesadillas

These are tortillas that are filled with cheese plus any other filling. The tortilla is folded in two like an omelet and then fried until the cheese seeps out to seal the two sides together. Popular quesadillas are the crab quesadilla, green chili, goat cheese, chicken with grilled pear, avocado, black bean BBQ and sweet potato-pepper quesadillas.

Fajitas

These are soft warmed tortillas filled with grilled meat or seafood and are rolled or folded. They can be grilled further to give a more crisp texture, if so desired. Some popular fajitas are beef, turkey, pork, skirt steak, vegetable, mushroom, chicken and even fajita salad. 

Tacos

Tacos are folded tortillas (can be eaten soft or grilled/baked crisp) and can be made with a variety of fillings such as beef, mutton, shellfish, pork, fish, and vegetables.

So, if you are feeling like you would like to try a little Mexican food today, the nearest available would probably the Tex-Mex restaurant in your neigbourhood.