MEXICAN FLAVORS: 

Mexican cuisine reflects a marriage of traditional foods and European influences.  The Aztecs enjoyed a rich and varied diet of corn, beans, chilies, sweet potatoes, avocados, squash, fruits, turkey, wild game and spices.  The Spaniards, who came to Mexico in 1492, were especially fond of the tomatoes, chilies, chocolate and vanilla they found in Mexico.  Within just a few years those foods spread to Europe and became integral in cuisines throughout the world.  The Spaniards and other explorers introduced dairy products, almonds, citrus, beef and pork to Mexico.

The combination of the native Mexican foods with those introduced from Europe came to be the basis for today's Mexican cuisine.  Traditional Mexican foods feature layers of flavor that begin with spices and chilies.  Peppers are roasted and spices are toasted, then soaked in warm water, pureed, sautéed and finally added to stock.  Mexican entrees are generally cooked in such a sauce compared to European dishes that are served with a sauce.  Some Mexican dishes will have a fiery heat level while others are merely flavorful.  Regardless of the recipe, spices and herbs are integral to Mexican cooking.