Mexican American Food: Historical Origins

The cuisines of Mexico comprise a complex mixture of regional and ethnic influences that have been blending for centuries. After the conquest, sophisticated Native American cuisines, based on the staple grain maize (corn) and on stews made with chilies, combined with Spanish foods, particularly with wheat and meats. In some regions, such as Oaxaca and Yucatan, indigenous dishes remained ascendant, while along the Gulf Coast and in the central highlands Spanish culture had more influence. In the arid north, which was only lightly settled by nomadic peoples, European foods became predominant. This norteño cuisine, which later became “Mexican American,” was characterized by the use of wheat flour instead of corn, tortillas, large amounts of meat, especially beef, and a relatively limited variety of vegetables, herbs, and chilies.