Representation of a Mexican kitchen; in front are Mexican food and spices, while in the background there are typical utensils.Pozole is a traditional soup or stew from Mexico.
The Spanish invasion of the Aztec Empire occurred in the 16th century. The basic staples since then remain native foods such ascorn,beans,squash andchili peppers, but the Europeans introduced many other foods, the most important of which were meat from domesticated animals, dairy products (especially cheese) and variousherbs andspices, although key spices inMexican cuisine are also native toMesoamerica such as a large variety of chili peppers.
Street food in Mexico, calledantojitos, is prepared bystreet vendors and at small traditional markets inMexico.[1] Most of them include corn as an ingredient.
Cecina – In Mexico, mostcecina is of two kinds: sheets of marinated beef, and a pork cut that is pounded thin and coated with chili pepper (this type is calledcecina enchilada orcarne enchilada).[2]
Milanesas – Chicken, beef, and a pork breaded fried bisteces
Queso de Puerco,head cheese prepared with vinegar, garlic, oregano and black pepper, among others. Wheels are often sold covered in paraffin wax. Non dairy.
caldo tlalpeño, chicken, broth, chopped avocado, chile chipotle and fried tortilla strips or triangles – may include white cheese, vegetables, chickpeas, carrot, green beans
Pan dulce, sweet pastries in many shapes and sizes that are very popular forbreakfast. Nearly every Mexican town has a bakery (panaderia) where these can purchased.
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