What kinds of foods are in Mexico?

Answer 1

Due to globalization, cuisine from many countries can be found in larger cities of Mexico, including Chinese, Japanese, French and especially Italian food. The popularity of pizza and sushi have increased greatly during the past few years. American fast food chains like KFC, McDonald's and Burger King have also gained in popularity.

However, Mexico is a country with a rather large cuisine history: each state and region within Mexico has a traditional food for which huge encyclopedias can be found. In fact, traditional Mexican cuisine has been declared an intangible cultural heritage of humanity by UNESCO since 2010; a recognition not even French cuisine has ever achieved. Following are some examples from each region or state within Mexico:

• Nuevo Leon: Large-sized corn tortillas called sobaqueras (more than 25 inches in diameter) to eat beef meat, such as the arrachera. Also, much of the Tex-Mex food originated from Nuevo Leon, such as fajitas and burritos.

• Tamaulipas: Northern coastal state home of the carne a la tampiqueña: large grilled meat steaks accompanied by a portion of guacamole, black beans and rice.

• Puebla: Origin of mole poblano, which can be defined as a very thick, homogeneous sauce with complex flavors; it usually includes several varieties of chili peppers, tomatoes, almonds, nuts, raisins, sesame seeds, cloves, cinnamon, parsley, pepper, onion and garlic. The most common way to consume mole is with chicken, though any kind of meat may be served with mole sauce. Another preparation, common in restaurants, is enchiladas, or corn tortillas wrapped around chicken, cheese or some other simple filling, baked in mole sauce.

• Yucatan: Where the cochinita pibil was invented. A preparation of traditional cochinita involves marinating pork meat in strongly acidic citrus juice, coloring it with annatto seed, and roasting the meat while it is wrapped in a banana leaf. Another dish from this region is the sopa de lima, which is a chicken soup with a hint of citrus from lime, accompanied with chicken, tomato, bell pepper, cilantro, and some tortilla chips.

• South-Central Mexico: It is the region where pozole (from Nahuatl pozolli) was first created by the Aztec people. When Spain conquered Mexico, some ingredients like the meat changed, but it has kept most of the original recipe: a beef, pork or chicken soup with corn, avocado and some spices. Also tacos de guisado (corn or wheat tortillas wrapped around a meat stew) are from this region. It is worth noting tacos served on food chains outside of Mexico have nothing to do with the original dish. The torta or Mexican sandwich is a kind of baguette known as bolillo, which has several fillings, including ham, chicken, sausages, avocado, tomato slices, mayonnaise, onion and cheese.

• Jalisco: The regional dish most known for this state is the birria, which is a meat stew, made of mutton, goat or lamb, and it is often served with corn tortillas, onion, cilantro and lime. However, the most popular dish is the torta ahogada, made with a crispy bolillo known as birote, filled with chopped, fried pork; it is then submerged in a sauce made of chili pepper and/or tomato.

There are also many garnish or entree foods from Mexico, including guacamole, nopal salad and hot sauces like pico de gallo (tomato, onion, cilantro), green sauce (made from green tomato) and red sauce (made from chile pepper). Also, there are very unusual foods, even for Mexicans: huitlacoche (corn smut) is a delicacy in Mexico, and is even being preserved and sold for a higher price than corn; escamoles, which are ant larvae, are eaten with corn tortillas. Chapulines(grasshoppers), are toasted, salted and eaten as a snack on some coastal states like Oaxaca.

Regarding desserts, Mexico has a huge variety of them: cacao has been cultivated in Mexico for at least three millennia. When mixed with sugar, chocolate (Aztec: xocolatl, Maya: chocolha) is elaborated. Crystallized fruit is also common, and many traditional Mexican candies such as cocadas (made of milk and coconut), mueganos (popcorn with caramelized sugar) and alegrias (candies made of amaranth seed and bee honey) are popular.

Answer 2

I am full Mexican so I think I can help you out here. Hm, to bring some humor into this, we do like spicy foods, because if you are born and raised in a country where not a lot of things grow in just one area, you have to live off whatever can grow. So yes, we eat tortillas because we can grow corn and flour. We eat them with Chile because we can grow those too. We eat enchiladas because we eat tortillas and Chile together to make it frikin awesome. We eat frijoles because we can eat them with tortillas or pretty much anything and are a great side dish. So is rice, but not white rice, we add, again, either Chile to it to add the orange color or tomato sauce with garlic and onions and other spices. We also like meat because we can raise cattle and pigs and chickens. We love carne asada, it is like a party dish, but we can have it as an everyday thing too. If there's anyhting else you need to know, there isn't much left besides that. There are different styles that this food is made, but all the main ingredients from Mexico stay the same. Different regions mix different things together to make a distinctive taste.

P.S. We have Mexican candy too! But then again, the ones we are really good at are the spicy ones with Chile, or sugar AND Chile, also known as "Lucas." In my personal opinion, the wannabe American candy is not so good when made by Mexican companies.

Answer 3

Due to globalization, cuisine from many countries can be found in larger cities of Mexico, including Chinese, Japanese, French and especially Italian food. The popularity of Pizza has increased greatly during the past few years. American fast food chains have gained in popularity.

However, Mexico is a country with a rather large cuisine history: each state and region within Mexico has a traditional food for which huge encyclopedias can be found. Following are some examples from each region or state:

• Nuevo Leon: Large-sized corn tortillas called Sobaqueras (more than 25 inches in diameter) to eat beef meat, such as the Arrachera. Also, much of the Tex-Mex food originated from Nuevo Leon (Fajitas, Burritos).

• Tamaulipas: Northern coastal state home of the Carne a la Tampiqueña: large grilled meat steaks accompanied by a portion of guacamole, black beans and rice.

• Puebla: Origin of Mole Poblano, which can be defined as a very thick, homogeneous sauce with complex flavors. The most common way to consume mole is with chicken, though any kind of meat may be served with mole sauce. Another preparation, more common in restaurants, is enchiladas (corn tortillas wrapped around chicken, cheese or some other simple filling) baked in mole sauce.

• Yucatan: Where the Cochinita Pibil was invented. A preparation of traditional cochinita involves marinating pork meat in strongly acidic citrus juice, coloring it with annatto seed, and roasting the meat while it is wrapped in a banana leaf.

• South-Central Mexico: It is the region where Pozole (from Nahuatl pozolli) was first created by Aztec people. When Spain conquered Mexico, some ingredients such as the meat changed, but it has kept most of the original recipe: a beef, pork or chicken soup with corn, avocado and some spices. Also Tacos de guisado (corn or wheat tortillas wrapped around a meat stew) are from this region. It is worth noting tacos served on food chains outside of Mexico have nothing to do with the original dish.

• Jalisco: The regional dish most known for this state is the Birria, which is a meat stew, made of mutton, goat or lamb, and it is often served with corn tortillas, onion, cilantro and lime.

There are also many garnish or entree foods from Mexico, including Guacamole, Nopal salad and hot sauces like Pico de gallo (tomato, onion, cilantro), Green (green tomato) and Red (Chile pepper). Finally, there are unusual foods, even for Mexicans: Huitlacoche(corn smut) is a delicacy in Mexico, and is even being preserved and sold for a higher price than corn; Escamoles, which are ant larvae, are eaten with corn tortillas. Chapulines(grasshoppers), are toasted, salted and eaten as a snack on some coastal states.

As for desserts, Mexico has a huge variety of them: Cacao has been cultivated in Mexico for at least three millenia. When mixed with sugar, Chocolate (Aztec: xocolatl, Maya: chocolha) is elaborated. Crystallized fruit is also common, and many traditional Mexican candies such as Cocadas(made of milk and coconut), Mueganos (popcorn with caramelized sugar) and Alegrias (candies made of amaranth seed and bee honey) are popular.

Answer 4

Mexico has lots of different components to their cuisine. Fish and pork are two common proteins, but most animals are used. Beans, rice, tortillas, cilantro, tomatoes, chilies, and more are common foods eaten in Mexico.

Answer 5

The basics of Mexican foods are corn, beans, and peppers. They use a lot of seasonings to boost the flavors. Chicken, beed, pork, and goat are commonly used meats. Many meals are prepared in a corn tortilla wrap.

Answer 6

Due to globalization, cuisine from many countries can be found in larger cities of Mexico, including Chinese, Japanese, French and especially Italian food. The popularity of pizza and sushi have increased greatly during the past few years. American fast food chains like KFC, McDonald's and Burger King have also gained in popularity.

However, Mexico is a country with a rather large cuisine history: each state and region within Mexico has a traditional food for which huge encyclopedias can be found. In fact, traditional Mexican cuisine has been declared an intangible cultural heritage of humanity by UNESCO since 2010; a recognition not even French cuisine has ever achieved. Following are some examples from each region or state within Mexico:

• Nuevo Leon: Large-sized corn tortillas called sobaqueras (more than 25 inches in diameter) to eat beef meat, such as the arrachera. Also, much of the Tex-Mex food originated from Nuevo Leon (fajitas, burritos).

• Tamaulipas: Northern coastal state home of the carne a la tampiqueña: large grilled meat steaks accompanied by a portion of guacamole, black beans and rice.

• Puebla: Origin of mole poblano, which can be defined as a very thick, homogeneous sauce with complex flavors. The most common way to consume mole is with chicken, though any kind of meat may be served with mole sauce. Another preparation, more common in restaurants, is enchiladas (corn tortillas wrapped around chicken, cheese or some other simple filling) baked in mole sauce.

• Yucatan: Where the cochinita pibil was invented. A preparation of traditional cochinita involves marinating pork meat in strongly acidic citrus juice, coloring it with annatto seed, and roasting the meat while it is wrapped in a banana leaf.

• South-Central Mexico: It is the region where pozole (from Nahuatl pozolli) was first created by Aztec people. When Spain conquered Mexico, some ingredients like the meat changed, but it has kept most of the original recipe: a beef, pork or chicken soup with corn, avocado and some spices. Also tacos de guisado (corn or wheat tortillas wrapped around a meat stew) are from this region. It is worth noting tacos served on food chains outside of Mexico have nothing to do with the original dish.

• Jalisco: The regional dish most known for this state is the birria, which is a meat stew, made of mutton, goat or lamb, and it is often served with corn tortillas, onion, cilantro and lime.

There are also many garnish or entree foods from Mexico, including guacamole, nopal salad and hot sauces like pico de gallo (tomato, onion, cilantro), green sauce (made from green tomato) and red sauce (made from chile pepper). Finally, there are unusual foods, even for Mexicans: huitlacoche (corn smut) is a delicacy in Mexico, and is even being preserved and sold for a higher price than corn; escamoles, which are ant larvae, are eaten with corn tortillas. Chapulines (grasshoppers), are toasted, salted and eaten as a snack on some coastal states like Oaxaca.

As for desserts, Mexico has a huge variety of them: cacao has been cultivated in Mexico for at least three millenia. When mixed with sugar, chocolate (Aztec: xocolatl, Maya: chocolha) is elaborated. Crystallized fruit is also common, and many traditional Mexican candies such as cocadas (made of milk and coconut), mueganos (popcorn with caramelized sugar) and alegrias (candies made of amaranth seed and bee honey) are popular.

Answer 7

Due to globalization, cuisine from many countries can be found in larger cities of Mexico, including Chinese, Japanese, French and especially Italian food. The popularity of pizza has increased greatly during the past few years. American fast food chains have gained in popularity.

However, Mexico is a country with a rather large cuisine history: each state and region within Mexico has a traditional food for which huge encyclopedias can be found. Following are some examples from each region or state:

• Nuevo Leon: Large-sized corn tortillas called Sobaqueras (more than 25 inches in diameter) to eat beef meat, such as the Arrachera. Also, much of the Tex-Mex food originated from Nuevo Leon (Fajitas, Burritos).

• Tamaulipas: Northern coastal state home of the Carne a la Tampiqueña: large grilled meat steaks accompanied by a portion of guacamole, black beans and rice.

• Puebla: Origin of Mole Poblano, which can be defined as a very thick, homogeneous sauce with complex flavors. The most common way to consume mole is with chicken, though any kind of meat may be served with mole sauce. Another preparation, more common in restaurants, is enchiladas (corn tortillas wrapped around chicken, cheese or some other simple filling) baked in mole sauce.

• Yucatan: Where the Cochinita Pibil was invented. A preparation of traditional cochinita involves marinating pork meat in strongly acidic citrus juice, coloring it with annatto seed, and roasting the meat while it is wrapped in a banana leaf.

• South-Central Mexico: It is the region where Pozole (from Nahuatl pozolli) was first created by Aztec people. When Spain conquered Mexico, some ingredients such as the meat changed, but it has kept most of the original recipe: a beef, pork or chicken soup with corn, avocado and some spices. Also Tacos de guisado (corn or wheat tortillas wrapped around a meat stew) are from this region. It is worth noting tacos served on food chains outside of Mexico have nothing to do with the original dish.

• Jalisco: The regional dish most known for this state is the Birria, which is a meat stew, made of mutton, goat or lamb, and it is often served with corn tortillas, onion, cilantro and lime.

There are also many garnish or entree foods from Mexico, including Guacamole, Nopal salad and hot sauces like Pico de gallo (tomato, onion, cilantro), Green (green tomato) and Red (chile pepper). Finally, there are unusual foods, even for Mexicans: Huitlacoche(corn smut) is a delicacy in Mexico, and is even being preserved and sold for a higher price than corn; Escamoles, which are ant larvae, are eaten with corn tortillas. Chapulines(grasshoppers), are toasted, salted and eaten as a snack on some coastal states.

As for desserts, Mexico has a huge variety of them: Cacao has been cultivated in Mexico for at least three millenia. When mixed with sugar, Chocolate (Aztec: xocolatl, Maya: chocolha) is elaborated. Crystallized fruit is also common, and many traditional Mexican candies such as Cocadas(made of milk and coconut), Mueganos (popcorn with caramelized sugar) and Alegrias (candies made of amaranth seed and bee honey) are popular.

Answer 8

Due to globalization, cuisine from many countries can be found in larger cities of Mexico, including Chinese, Japanese, French and especially Italian food. The popularity of pizza and sushi have increased greatly during the past few years. American fast food chains like KFC, McDonald's and Burger King have also gained in popularity.

However, Mexico is a country with a rather large cuisine history: each state and region within Mexico has a traditional food for which huge encyclopedias can be found. In fact, traditional Mexican cuisine has been declared an intangible cultural heritage of humanity by UNESCO since 2010; a recognition not even French cuisine has ever achieved. Following are some examples from each region or state within Mexico:

• Nuevo Leon: Large-sized corn tortillas called sobaqueras (more than 25 inches in diameter) to eat beef meat, such as the arrachera. Also, much of the Tex-Mex food originated from Nuevo Leon, such as fajitas and burritos.
  

• Tamaulipas: Northern coastal state home of the carne a la tampiqueña: large grilled meat steaks accompanied by a portion of guacamole, black beans and rice.
  

• Puebla: Origin of mole poblano, which can be defined as a very thick, homogeneous sauce with complex flavors; it usually includes several varieties of chili peppers, tomatoes, almonds, nuts, raisins, sesame seeds, cloves, cinnamon, parsley, pepper, onion and garlic. The most common way to consume mole is with chicken, though any kind of meat may be served with mole sauce. Another preparation, common in restaurants, is enchiladas, or corn tortillas wrapped around chicken, cheese or some other simple filling, baked in mole sauce.
  

• Yucatan: Where the cochinita pibil was invented. A preparation of traditional cochinita involves marinating pork meat in strongly acidic citrus juice, coloring it with annatto seed, and roasting the meat while it is wrapped in a banana leaf. Another dish from this region is the sopa de lima, which is a chicken soup with a hint of citrus from lime, accompanied with chicken, tomato, bell pepper, cilantro, and some tortilla chips.

• South-Central Mexico: It is the region where pozole(from Nahuatl pozolli) was first created by the Aztec people. When Spain conquered Mexico, some ingredients like the meat changed, but it has kept most of the original recipe: a beef, pork or chicken soup with corn, avocado and some spices. Also tacos de guisado (corn or wheat tortillas wrapped around a meat stew) are from this region. It is worth noting tacos served on food chains outside of Mexico have nothing to do with the original dish. The torta or Mexican sandwich is a kind of baguette known as bolillo, which has several fillings, including ham, chicken, sausages, avocado, tomato slices, mayonnaise, onion and cheese.
  

• Jalisco: The regional dish most known for this state is the birria, which is a meat stew, made of mutton, goat or lamb, and it is often served with corn tortillas, onion, cilantro and lime. However, the most popular dish is the torta ahogada, made with a crispy bolillo known as birote, filled with chopped, fried pork; it is then submerged in a sauce made of chili pepper and/or tomato.
  

There are also many garnish or entree foods from Mexico, including guacamole, nopal salad and hot sauces like pico de gallo (tomato, onion, cilantro), green sauce (made from green tomato) and red sauce (made from chile pepper). Also, there are very unusual foods, even for Mexicans: huitlacoche (corn smut) is a delicacy in Mexico, and is even being preserved and sold for a higher price than corn; escamoles, which are ant larvae, are eaten with corn tortillas. Chapulines (grasshoppers), are toasted, salted and eaten as a snack on some coastal states like Oaxaca.

Regarding desserts, Mexico has a huge variety of them: cacao has been cultivated in Mexico for at least three millennia. When mixed with sugar, chocolate (Aztec: xocolatl, Maya: chocolha) is elaborated. Crystallized fruit is also common, and many traditional Mexican candies such as cocadas (made of milk and coconut), mueganos (popcorn with caramelized sugar) and alegrias (candies made of amaranth seed and bee honey) are popular.

Answer 9

Some would include maize and wheat, fruits (Oranges, apples, bananas) and vegetables (carrots, onion, tomatoes) with any kind of meat (chicken, pork, beef, fish).