The History of Mexican Food
When you think about the history of Mexican food, it truly is a mixture of many culinary cultures. White corn, beans, squash, tomatoes and chiles are the staples that have formed the foundation of Mexican cooking.
The Mexican Indians relied on the combination of corn and beans for their protein, and they included small game, birds and fish whenever available. They either simmered or smoked the food. They did not have bread, but invented tortillas made of corn.
When the Spaniards arrived in Mexico, they brought influences from the Romans: wheat, bread, olives and olive oil, the Germanic tribes: pork and lard, and the North African Moors: sheep, chickens and spices, such as cinnamon and cumin, rice and nuts.
The Mexican Indians incorporated these ingredients into tacos, stews and tamales which we now consider typical Mexican cuisine.