Mexico

It is the second most important crop in Mexico, below corn. The Mexican state of Sonora - paradoxically, bordering the Sonoran desert - is where most of it production is made thanks to advanced irrigation techniques.

the short answer is masa (fresh corn paste), lard, water, and salt. That constitutes the "breading." it is then spread on corn husks, filled with pretty much whatever, folded, tied, and steamed. there is, of course, much more work involved for truly delectable tamales.

maize

Corn does grow in North America. Not sure where it is originally from.

In Mexican cooking there are many different types of moles, similar to how there are many different types of currys in Indian cookery. However, on a basic level a mole (pronounced "mole-ay") is a spicy tomato based sauce which incorporates chocolate or cocoa.

It is the main meal of the day, called comida (As in desayuno = breakfast, comida = dinner, cena = supper).

The fabada (soup of white beans with bacon and saffron) and the moros y cristianos (black beans and rice) are examples of such dishes. Both are Spanish and Cuban, respectively.

i think it was because they grew avocados and it was part of their name, and were known for that.

It may sound similar to an English ear, but it is like saying you and a ewe are related because the two word sound similar.-(sorry nothing personal was intended, but now I like it)

Guatemala=Land of trees

Guacamoli=Avocado souce. both from Aztec, and no other connection then avocado grows on trees

That is a more or less gourmet or health food item, so you would need to look into a health food store in Guadalajara. If you don't have one there, you will need to look in another town or on the internet.

Besides hot chocolate, there is a common drink called "Ponche Navideño" (Christmas Punch), which is made of sugar cane, apples, pears, guava, tejocote, orange, pineapple, cinnamon, anise and Jamaica flowers; it should be sweetened with brown sugar and served hot and with "piquete": a shot of brandy, rum, charanda (grain alcohol), or rompope (Mexican eggnog).

nieve or helado

No. Eating such preparation can give you abdominal distension and pain due to the enzyme mix found in both the pickles and milk. It is like eating watermelon and beef: it will be an unpleasant experience.

On the other hand, a mix of pickles and milk can be used to clean up oily skin.

Mexico is one of the top producers of mountain coffee in America. It boasts three main regions: Chiapas, Oaxaca and Veracruz. The Chiapas Altura is the most common in the International market, followed by the Oaxaca Altura. The Veracruz is relatively unknown internationally, but it is one of the best cultivars in Mexico: it is also known as Coatepec Altura.

It is a Mexican food, first created circa 1943 by Ignacio "Nacho" Anaya at the city of Piedras Negras, Coahuila, Mexico. The original nachos consisted of fried corn tortillas covered with melted cheddar cheese and pickled jalapeño peppers.

well ithink mexicans dont eat nachos because they dont originate from mexico cause nachos are made with chedder cheese and mexicans dont have chedder cheese look maybe they eat it but i dont think it originates from mexico but it is eaten and its eaten on das like independance day because that is a celeration so there fore they eat nachos on celebrations

seriously- it is a dumb thing. because you can die from too much lead etc.. and mayb adds tastes? i doubt that but look it up on a search website. I'm probably not that much help SORRY.

Packed in your luggage you should have no problems.

Tea is not a major native crop and dried tea is not restricted.

I would not take loose tea in an unmarked bag however as it could be mistaken for other substances.

ok that is a racist question because you know it is not just Mexico that eats tacos .

i eat tacos and i am in South Dakota

but if you have to know the answer is :

you can find tacos in just about everyware in Mexico but there are many different 'styles' of tacos so to speak

Mexico cultivates oranges, apples, table grapes, tangerines, grapefruit, pears and raisins; followed by bananas, mangoes, lemons, limes, watermelons, peaches, nectarines, plums, avocados, pineapples, and strawberries.

Most fruit grown in Mexico is exported to the United States, Europe and Japan markets during the winter season.

Because they are delicious

Mexico cultivates oranges, apples, table grapes, tangerines, grapefruit, pears and raisins; followed by bananas, mangoes, lemons, limes, watermelons, peaches, nectarines, plums, avocados, pineapples, and strawberries. Most fruit and vegetables grown in Mexico are exported to the United States, Europe and Japan markets during the winter season.

The Mexican Indians, (at one time the only Native Americans in North America), took a 4 row grass and hybridized it into something that is similar in nature to what we recognize as corn today. Not only that but they developed a process by which the nutrients in the corn could be converted into a form more readily assimilated by the human body. The process is called nixtamalization. Dried corn is processed this way before being ground for tortilla or tamale making or for use in a dish such as pozole.

All the festivals in Mexico have tradintonal foods but really Mexicans eat Daily life foods such as torttials and pancakes. and to all my burritoes out there Taco Bell rules!!! (Migel V.)

They eat really spicy foods!LOL!

Yes. Mexico is the 9th largest pineapple producer and exporter in the world, with a production of 633,000 tonnes and exports of 26,000 tones (2006). The largest producing states of pineapple in Mexico are Oaxaca, Tabasco and Veracruz.

For sure, the so-called "Mexican Food" found in the United States, which has nothing to do with actual Mexican food and is usually despised by Mexicans. This means no Taco Bell, Chipotle nor any other restaurant chains like those exist in Mexico. Also chimichangas, chili-con-carne or burritos are nowhere to be found.