Mexican Cuisine

The spicy flavor of Mexican food

Mexico, a country with ancient Indian culture and coastal scenery, mysterious Mayan culture and pyramid ruins, with its own national characteristics and customs, Mexico has maintained its own vicissitudes and sense of mystery.

When you talk about Mexican customs, you immediately have a knee-jerk image of a small town in a cactus desert, where enthusiastic Mexican men are playing guitars and singing at the top of their voices in a small restaurant. Tall, dark waiters in wide straw hats, colorful striped shawls slant over their boots serve you tortillas of spicy and tomato flavor with their rough hands. And the tortillas are often filled with cactus. These three things — chili, cactus and tortillas — basically form the foundation of Mexican food.

Chili: Sprinkle pepper on any fruit

America is the origin of Chili, and to be exact, the Aztecs (a branch of North American Indians) who have lived in Mexico for generations are the first people in the world to grow and eat chili, and even the word “chili” in English is also derived from the Aztec language. Thanks to this connection, today’s Mexicans have inherited the Aztecs’ glorious tradition, producing more than a hundred varieties of chili peppers, ranging in color from fiery red to dark brown. As for the different levels of spiciness, the easier it is to say that the thinner you are, the hotter you are.

When you think of Mexicans as being hot, you might think of Tequila as a classic drink with salt, lemon wedged and dried chilies, but that’s not really a big deal. Diced tomatoes, cilantro, Onions, and peppers, rolled into tortillas, are the most common dish in Mexican cuisine, and you won’t find many dishes in Mexican cuisine that don’t use peppers at all, or even sprinkle them with fruit.

Cactus: There are over a hundred ways to cook it

In Mexico, eating cactus has a long history. Mexico has more than 1,000 cactus, half of the world’s total. Of course, not all kinds of cactus can be eaten. Edible cactus are special varieties that have been domesticated and developed over the years, without bitterness or strange taste. The main edible part of these cacti is the leaf, or tender stem, and the meat is thick and juicy, and is completely treated as an everyday vegetable, available all year round. It is said that there are 101 ways to cook cactus in Mexico: steaming, frying, barbecuing, making salads, and, of course, filling tortillas.

Tortillas: Colorful enough to roll anything

Tortillas, a little like pasta, have a huge system, and the word Tortilla comes from the Spanish word Torta meaning “round cake.” A Tortilla is made of unfermented flour (usually corn flour or wheat flour, etc.), which is a bit like a Chinese pancake. It is also a gastronomic legacy of the early Aztecs to the Mexicans. The Tortilla was made of corn, of course, and dates back to the first millennium BC, when the Spanish combined it with the wheat culture of Europe and spread it around the world, so did the flour-based Tortilla, as well as the spiced or colored Tortilla, The Tortilla is rich in color and flavor. For example, the Tortilla is red with chili and green with spinach juice. The natural flavor is also imprinted with chili and spinach.

A Tortilla is a way to roll a variety of rich, delicious fillings, whether it’s a salad or a sauteed, grilled, seafood… You can eat it either hot or cold.


Taco, sometimes transliterated as “Taco,” etc., Taco means “plug” or “bolt” in Spanish, and using the word outside Mexico can be misleading. It is a traditional Mexican food called tortilla made of corn flour, rolled into a U shape and baked. Mix cooked meat, vegetables, cheese sauce and other fillings together. It is the most representative food in Mexico and is loved by Mexicans because of its simplicity.


This is a traditional Mexican dish based on Quesadilla and cheese, filled with mushrooms, meat and various vegetables, and served with salsa, guacamole, sour cream, etc., usually topped with diced tomatoes, Onions, lettuce, and jalapeno peppers. The cheese is very rich, and this Mexican dish is sure to appeal to your taste buds.


You’ll often see it on the menu at Mexican restaurants, but to Mexicans, it’s a far less iconic dish than Taco. Fajita comes from the Spanish word for the meat on the belly of a cow, which is considered the best meat for Mexican barbecue. It has also evolved into chicken and pork. Grilled meat with tortillas, a variety of sauces, and delicious Fajitas!

Corn chips

There are two main types of Chilaquiles, the main difference between red and green chili sauces. Based on chili sauce, add nachos, ground chicken, shredded beef, flank steak, sausage, eggs, cheese, cream, Onions, avocados, pepeta, mashed beans, and more.


As a cactus country, the way to eat cactus must be studied. Remove the thorns, eat raw, cold, fried, fried, stewed can oh, and nutritious, have the effect of beauty ha.


In Mexico, one cannot miss tequila, the national drink of Mexico. Known as the soul of Mexico, it became known to the world when Mexico hosted the Olympic Games. This wine is a distilled wine made from agave. Tequila is often used as a base for a variety of cocktails, including Tequila Sunrise, Matador, and Margarita Frost.

Mexican food has its own hot flavor, if you are curious about the culture of Mexico, the food here, so, you might as well find a free time, leisurely stroll here, see the scenery, taste the food.


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