Cooking World

Mexican food contains a rich, diverse culture of culinary. Traces of Aztecs and Mayans culture penetrated deeply and appears in almost everything: tortillas, enchiladas, tamales, tacos, even dessert (sopapillas). Early Mexican dishes included atole or hominy porridge, which evolved into Pozole soup, tortillas and tamales, both savory and sweet.
The region is also reach in avocados, peanuts, tomatoes, squash and coconuts. But Spain conquest of Mexico in 1521 influenced the Mexican cuisine mostly. Europeans introduced new for the region farm livestock–pigs, cows and sheep and consequently dairy products like cheese. Herbs and spices, including garlic, sugar cane and coriander were also brought by them. Coriander leaves, or cilantro, are featured in many a Mexican dish.
Until the conquest, there was no wheat in Mexico. Burritos are still practically unknown for inhabitants of the southern Mexico, where tortillas are made the traditional way, with corn. The colonization of Mexico has also brought the assimilation of cuisines and cooking techniques from France, Caribbean, Portugal, West Africa and South America.