The staples of Mexican cuisine are typically corn and beans. Corn is used to make masa, a dough for tamales, tortillas, gorditas, and many other corn-basedfoods. Corn is also eaten fresh, as corn on the cob and as a component of a number of dishes. Squash and peppers are also prominent in Mexican cuisine. Mexican cuisine is considered one of the mostvaried in the world, after Chinese and Indian.
The most frequently used herbs and spices in Mexican cuisine are chiles, oregano, cilantro, epazote, cinnamon, and cocoa. Chipotle, a smoke-dried jalapeñochilli, is also common in Mexican cuisine. Many Mexican dishes also contain garlic and onions.
Honey is an important ingredient in many Mexican dishes, such as the rosca de miel, a bundt-like cake,and in beverages such as balché.
Next to corn, rice is the most common grain in Mexican cuisine. According to food writer Karen Hursh Graber, the initial introduction of rice to Spain from NorthAfrica in the 4th century led to the Spanish introduction of rice into Mexico at the port of Veracruz in the 1520s. This, Graber says, created one of the earliest instances of the world's greatest fusioncuisines.
Alcoholic beverages native to Mexico include mescal, pulque, and tequila. Beer in Mexico has a long history. While Mesoamerican cultures knew of fermented alcoholic beverages, including acorn beer, long before the Spanish conquest, European-style beer brewed with barley was introduced with the Spanish soon after Hernán Cortés arrival. The arrival of German immigrants and the...