Since Aztec times, Mexican cuisine has transformed from outside influence, becoming more dependent on meat and dairy thanks to the Spanish and incorporating shawarma-style spit cooking to juicy pork dishes such as al pastor tacos having learnt from Lebanese settlers in the 1800s. Indigenous ingredients such as chia and huaútli (amaranth) were banned upon the arrival of the Spanish in the 1500s because of their use in religious ceremonies, but today their revival is seen on menus across the country. Mexican traditional food history can be traced back to the ancient Aztecs who settled on the highlands of Central Mexico in 1325 and ate a largely plant-based diet of frijoles (beans) and maíz (corn). Digging a little deeper you’ll see that the term chilli refers to a number of varieties, among them jalapeño, poblano, serrano and chipotle, with added complexity from herbs and spices like thyme, cumin, cinnamon and cloves. Other fruits and vegetables important to the culture of Mexico food include squash, sweet potato, avocado, mango, pineapple and more, as well as meats such as beef, chicken and pork. Underlying the magic of all Mexican chefs are several key ingredients, namely beans, chilli, cilantro, corn, nopal (prickly pear cacti), piloncillo (raw cane sugar) and tomato. Salivating in anticipation, we dive into the world of foodie Mexico, covering cuisine so good it’s been recognised by UNESCO as Intangible Heritage to Humanity.
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