The history of Mexican food has been greatly influenced by the Spanish. In the 15th Century when the Spanish arrived
in Mexico the 2 cultures resisted each other because they were so different, but throughout history the two styles
have influenced each other. The indigenous had tropical fruits and herbs, hot chillies, sweet potatoes, avocados,
and turkeys and, of course, the Mexican staples of corn and frijoles or beans. The Spanish brought domestic meats
and poultry, cheese and dairy products, wheat, sugar cane, wine and of course that Spanish appetite that encourages a
substantial cooking style. The result is a rich, tasty and spicy cuisine, which is also adaptable and widely appealing.
Skilled preparation will result in mouth watering, subtle flavours. Regional food styles vary and each area has its own
specialities. Food in the north tends to be simpler. The highlands specialise in better known dishes such as enchiladas
and tamales. The Gulf coast offers a great variety of fish and shellfish dishes often cooked with sauce such as tomato,
olive and capers - clearly a European influence. The Oaxaca area is known for its cheese quesadillas.
In the last few years Mexican food has been strongly influenced from USA, especially California and Texas,
where Mexican food is the second largest cooking style after Italian. Californian's added more cheese and proteins but the food was changed to one that is more suited to fast food operations.
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