The Spanish conquest of the Aztec Empire occurred in the 16th century. The basic staples since then remain native foods such as corn, beans, squash and chili peppers, but the Europeans introduced many other foods, the most important of which were meat from domesticated animals, dairy products (especially cheese) and various herbs and spices, although key spices in Mexican cuisine are also native to Mesoamerica such as a large variety of chilli peppers.
Street food in Mexico, called antojitos, is prepared by street vendors and at small traditional markets in Mexico.[1] Most of them include corn as an ingredient.
Cemita with milanesa
Preparation of huaraches
Cochinita pibil is a traditional Mexican slow-roasted pork dish from the Yucatán Peninsula of Mayan origin.
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See also: Cheeses of Mexico |
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Chapulines – toasted grasshoppers
Guacamole with tortilla chips
Habanero, chipotle and chimichurri salsas
Huachinango a la Veracruzana (Veracruz-Style Red Snapper)
Pescado zarandeado
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Mexico's candy and bakery sweets industry, centered in Michoacán and Mexico City, produces a wide array of products.
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