Mexico

Mexican foods owe their flavor to their traditional condiments. Herbs such as oregano and basil, and spices such as cumin are among them. Garlic is also a popular seasoning in Mexico but no Mexican dish, unless is dessert, is considered finished without adding chili in some fashion.

The history of Mexican food is a long and diverse one. It is believed that authentic Mexican food might have been derived from the Mayan Indians. They were traditionally nomadic hunters and gatherers. Corn tortillas with bean paste were a common food item; but they also ate wild game, tropic fruits, and fish.

Did not we say Mexican food is as varied and colorful as its history? Come and see for yourself.

Though some experts dispute the wisdom of calling chiles peppers, there's no disagreement about what they add to Mexican food: great taste and a lot of zing.

When most people think of Mexican cuisine they don't picture beverages to go with it. But in all cultures, the drink paired with the food is an important part of the entire experience. Imagine having a fine red snapper prepared Mexican style for dinner, then washing it down with orange juice or milk. Healthy, but somehow it just doesn't fit.

Tequila in some form has been made for centuries. The Aztecs as far back as the 1st century AD produced a milky brew from the local agave plant. The Spanish, who landed in Mexico in the 16th century, discovered a type being made by the local Ticuilas Indians, from whom the name derives.

Say Mexican food and most will think of burritos and tacos. There's much more to the country and its cuisine. Those, and other very heavy foods, are the traditional product primarily of Northern Mexico.

Mention cheese and most people will think of France, maybe Italy, sometimes Germany or Greece. But rarely will the first image brought to mind be Mexico. Yet Mexico has a range of native cheeses that are delightful and even profoundly fine additions to the cheese world.