Mexican gastronomy
Mexican gastronomy are the dishes and techniques of Mexican cuisine forming part of the towns and traditions of people. Mexican cuisine is enriched by the unique contributions or the many variables developed in the different regions of the country.
Mexican gastronomy is famous for its never ending variety and tastiness. Its origins are prehispanic or even before, when the majority of the plates were based mainly on corn, accompanied with chile, beans, pumpkins, avocados, tomatoes, cocoa, prickly pear, meat of rabbits, armadillos and wild turkey, but also insects, frogs, turtles and assorted fruits.
With the Spaniards invasion, besides the fusion with the locals, there was a cultural syncretism, including the cooking. Prehispanic plates were enriched by new vegetables and fruits, sugar, vegetable oils, wheat, spices, cattle and ovine, and other edible animals such as chicken, pork and goats (called chivos in our countries), dairy and rice.
This syncretism, or cultural mixture, created original Mexican gastronomy in its modern form.