Leena Watts
Mexican cuisine is a diverse and delicious aspect of Mexican culture, with a variety of simple and sophisticated dishes. It is a complex and ancient cuisine, with techniques and skills developed over thousands of years of history. The Mexican diet is omnivorous and includes a variety of plant-based foods and animal products. Traditional Mexican cuisine is based on native ingredients such as corn, beans, chilli peppers, squashes, avocados, cocoa, and vanilla. In addition, historical influences from Spain, Africa, and Portugal have introduced ingredients like rice, wheat, sugar, beef, pork, and dairy to Mexico.
| Characteristics | Values |
|---|---|
| Staples | Corn, beans, chillies, rice |
| Other staple foods | Squashes, avocados, cocoa, vanilla, tomatoes, potatoes, prickly pear cactus, chocolate, turkey |
| Meat | Chicken, red meat, eggs, fish |
| Dairy | Milk, cheese |
| Fruit | Apples, papaya, limes, green tomatoes, prickly pear |
| Vegetables | Lettuce, broccoli, carrots, squash |
| Snacks | Fruit, junk food |
| Drinks | Beer, tequila, pulque, aguardiente, mezcal, charanda, rum, wine, soft drinks |
| Meal times | 94% eat lunch, 78% eat breakfast, 64% eat dinner |
| Number of meals | 43% snack between meals |
| Number of tortillas | Average of 6 per day |
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What You'll Learn
Traditional Mexican diet and health
Mexican food is known for its diversity, flavour, and sophistication. It is also profoundly omnivorous, with meat, fish, and plant-based foods all playing a role. Food is an essential part of Mexican culture, and eating well is something that is enjoyed throughout the country.
The traditional Mexican diet (TMexD) is based on corn, beans, and chilli peppers, with squashes, avocados, cocoa, and vanilla also commonly used. Other staples include tomatoes, green tomatoes, potatoes, prickly pear cactus, chocolate, and turkey. Chilli peppers, in particular, are fundamental to the Mexican palate, with salsa picante, a sauce made from ground chilli peppers, served with almost every meal.
The TMexD is also characterised by the use of unique farming methods such as milpas (rotating swidden fields of corn and other crops) and chinampas (man-made farming islets in lake areas). Cooking processes like nixtamalization (lime-hulling maize to increase its nutritional value) are also important, as are traditional utensils such as grinding stones and stone mortars.
In terms of health, the TMexD has been weakly associated with a reduced risk of developing breast cancer and has shown inconsistent associations with obesity and diabetes. However, more studies are needed to establish whether this dietary pattern is associated with health benefits and should be promoted within the Mexican population. Diverse international health organisations have proposed promoting traditional diets to tackle the growing global non-communicable disease (NCD) and obesity rates. As such, the TMexD could potentially be promoted as a public health measure to address Mexico's high NCD rates.
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Staples and native ingredients
Mexican cuisine is a complex and ancient culinary tradition, with techniques and skills developed over thousands of years of history. It is diverse, delicious, and profoundly omnivorous, with simple and sophisticated dishes. Food is an essential aspect of Mexican culture, and eating well is enjoyed throughout Mexico, at every price point and in every type of establishment.
The staples of Mexican cuisine include corn, beans, and chilli peppers, with corn being a dietary staple across most of Mexico. Corn dishes include garnachas, a type of corn cake readily available in the mountain areas, where indigenous influence is strongest. In addition to these staples, Mexican food also incorporates other native American foods, including tomatoes, green tomatoes, avocados, potatoes, prickly pear cactus, chocolate, and turkey.
Beans, specifically common beans (Phaseolus vulgaris), are also a historical component of the Mexican diet, with evidence of domestication in Mesoamerica and South America. When eaten in combination with corn, they provide a complete protein source, as they complement each other's deficiencies in essential amino acids.
Squashes are another native ingredient used in Mexican cuisine, along with cocoa and vanilla. Chilli peppers, fundamental to the Mexican palate, are served as salsa picante, a sauce made of ground chilli peppers and condiments, with almost every meal. There are hundreds of varieties of chilli peppers cultivated in Mexico, ranging from incredibly hot, like the habanero, to mild and flavourful, like the poblano or the chilaca.
Other staples include rice, which was introduced to Mexico by the Spanish, along with sugarcane, which is used extensively in sweets and syrups. Over time, ingredients like olive oil, onions, garlic, oregano, coriander, cinnamon, and cloves were also incorporated into Mexican cuisine, blending with native ingredients and cooking techniques.
In terms of beverages, Mexicans drink a lot of milk, and beer is the most commonly consumed alcoholic beverage with food, followed by tequila. Tejate is a traditional Mexican drink made from cacao, and Rompope is believed to have originated in the convents of the city of Puebla, derived from the Spanish version of eggnog that was introduced to Mexico.
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Foreign influence on Mexican cuisine
Mexican cuisine is a fusion of indigenous Mesoamerican ingredients and cooking techniques with foreign influences, primarily from Europe, the Middle East, and Asia. The arrival of the Spanish conquistadors in 1519 marked a significant turning point, introducing new ingredients and cooking styles to the region.
Spanish Influence
The Spanish conquest of the Aztec empire and Mesoamerica brought a number of new foods to Mexico, including meats from domesticated animals (beef, pork, chicken, goat, and sheep), dairy products (especially cheese and milk), rice, sugar, olive oil, and various fruits and vegetables. Spanish influence is also evident in Mexican sweets, such as alfajores, alfeniques, borrachitos, and churros. The fusion of Mesoamerican and European cuisines resulted in dishes like mole sauce, a complex blend of spices and chocolate served over meat.
African Influence
African influence was introduced during the colonial era through the slave trade in New Spain and the Manila-Acapulco Galleons. The cuisine of the gulf state of Veracruz, for example, combines indigenous, Spanish, and Afro-Mexican influences due to its role in Caribbean slave trading routes and its port. African influence is seen in the use of ingredients such as peanuts, plantains, yucca, sweet potatoes, and rice.
Middle Eastern Influence
Lebanese immigrants in the early 20th century introduced tacos al pastor, an adaptation of shawarma. The original lamb and Middle Eastern spices were substituted with pork, achiote, and other mild flavorings. Today, it is Mexico's most popular taco.
Asian Influence
Chinese immigration to Mexico has left its mark on the country's cuisine, with Chinese restaurants opening in certain areas and ingredients like sliced jalapeños being incorporated into Chinese dishes to suit Mexican tastes. Japanese food, particularly sushi, has also gained popularity, with Mexicanized versions including ingredients such as avocado, mango, and chile-infused soy sauce.
North American Influence
The influence of Mexican cuisine in the United States is well-known, with Mexican food becoming ingrained in American culture due to its accessibility, rich history, and cultural significance. This influence has also flowed back to Mexico, with the presence of American fast-food chains and the development of Tex-Mex cuisine, a fusion of traditional Mexican and American styles.
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Popular Mexican drinks
Mexican food is diverse and delicious, with a rich history of influences from indigenous peoples, Spanish conquistadors, and other cultures. The country's drinks are no different, with a wide array of traditional beverages that perfectly complement the country's cuisine.
One of the most popular drinks in Mexico is the margarita, a cocktail made with tequila, triple sec or cointreau, and lime juice, served with salt on the rim of the glass. Either served on the rocks or frozen, the margarita is emblematic of Mexico and fiestas around the world. Another popular cocktail is the Paloma, a refreshing combination of tequila, grapefruit soda or juice, tequila blanco, and lime, served on the rocks.
Tequila itself is also a popular drink in Mexico, distilled from the sugars of the blue agave plant. It is generally served straight as a shot with salt and lime or mixed into cocktails. Tequila is one of the most traditional drinks in Mexico, with a history dating back long before the Spanish conquest. Mezcal, made from the same plant as tequila, is also a popular spirit in Mexico, offering a smoky flavor that is often sipped slowly to be savored.
For those who prefer non-alcoholic drinks, Horchata is a popular choice, made with rice, milk, vanilla, and cinnamon. It has a creamy texture and a delightful flavor that pairs perfectly with spicy Mexican dishes. Agua Fresca is another refreshing non-alcoholic option, made with fruits, flowers, or seeds blended with water and a touch of sugar. Popular flavors include hibiscus flower (Agua de Jamaica), tamarind (Agua de Tamarindo), and watermelon (Agua de Sandía).
Other popular Mexican drinks include Michelada, a savory and spicy beer cocktail made with beer, lime juice, and assorted sauces; Champurrado, a thick, warm drink made with corn dough, chocolate, milk, and spices, often enjoyed during winter and festive occasions; and Sangria Señorial, a non-alcoholic sangria-flavored drink.
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Mexican eating habits
Mexican food culture is a blend of indigenous and Spanish influences, with corn, beans, and chillies forming the basis of most meals. Chillies, in particular, are fundamental to the Mexican palate, with salsa picante—a sauce made from ground chillies and other condiments—served with almost every meal. In addition to these staples, Mexican cuisine incorporates native ingredients such as squashes, avocados, cocoa, and vanilla, as well as meats like chicken, pork, and beef. Seafood is also common, especially in coastal areas.
Corn is consumed in a variety of ways, including cooked or roasted corn on the cob (elote), cooked grain or porridge (atole), wrapped and steamed dough with filling (tamal), and hearty corn stew (pozole). It is also used to make tortillas, a thin, round "pancake" that accompanies most meals. Pinto beans are another common ingredient, often served as a soupy refried bean dish with tortillas.
Meal timings in Mexico vary depending on the day of the week and the region. Breakfast (desayuno) is typically a light meal of coffee, fruit, and a sweet roll, although a heartier meal like huevos rancheros may be served on weekends or at family gatherings. Lunch (comida) is generally considered the most important meal of the day and is usually served between 1 pm and 3 pm. Supper (cena) is typically a light snack eaten late, after 8 pm, although it can be more elaborate in urban areas and is sometimes eaten at restaurants.
In terms of eating habits, Mexicans are known to consume a significant amount of milk and salty foods. They also eat an average of 6 tortillas per day and have a traditional diet that includes soup, rice, and stew, often accompanied by salsa and beans. According to a national survey, 94% of Mexicans eat lunch daily, followed by 78% for breakfast and 64% for dinner. Chicken is the most commonly consumed meat, followed by red meat, eggs, and milk products.
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Frequently asked questions
Traditional Mexican cuisine is based on corn, beans, and chili peppers. Other staples include squashes, avocados, cocoa, and vanilla. Meat, especially chicken, is also commonly consumed.
Mexican food ranges from simple dishes like quesadillas (a warm tortilla filled with melted cheese) to more elaborate dishes like chicken served in mole negro (an Oaxacan sauce prepared with dozens of hand-ground ingredients). Salsa picante, a sauce made of ground chile peppers and condiments, is served with almost every meal.
The traditional Mexican diet (TMexD) is rich in plant-based foods and low in animal-based foods. It has been associated with reduced risk of developing cardiovascular diseases, cancer, and diabetes.
