Mexican cuisine is made up of the cooking styles and customs of the contemporary nation of Mexico. Its oldest influences come from Iberian Europe as well as Mesoamerican cuisine.
Its components and techniques date back to the earliest agricultural societies, including the Olmec and Maya, who domesticated maize, invented the common nixtamalization procedure, and formed their foodways. Subsequent waves of different Mesoamerican peoples brought their unique cooking techniques with them. These included the Totonac, Mazatec, Mazahua, Nahua, Otomi, Purépecha, Totonac, Toltec, Huastec, Zapotec, Mixtec, Teotihuacanos, and Toltec. Culinary foodways got incorporated with the creation of the multi-ethnic Triple Alliance (Aztec Empire) by the Mexica.
Corn (maize), turkey, beans, squash, amaranth, chia, avocados, tomatoes, tomatillos, cacao, vanilla, agave, spirulina, sweet potato, cactus, and chili pepper are some of the staple foods still grown on the land today. Baja Med, Chiapas, Veracruz, Oaxacan, and the American cuisines of New Mexican and Tex-Mex are just a few of the regional cuisines that have developed over the course of its history and are based on regional factors.
Following the Spanish conquest of the Aztec empire and the rest of Mesoamerica, the Spaniards introduced a variety of new foods, the most significant of which were domesticated animal meats (beef, pork, chicken, goat, and sheep), dairy products (especially cheese and milk), rice, sugar, olive oil, and various fruits and vegetables.
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