Editing Mexican cuisine (section)

==History==
===Pre-Hispanic period===
{{See also|Aztec cuisine}}
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   | image1    =Mayan people and chocolate.jpg
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   | caption1  = A [[Maya civilization|Maya]] lord sits before an individual with a container of frothed [[chocolate]]
   | image2    = Guacomole.jpg
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   | caption2  = [[Guacamole]] ([[Nahuatl]] ''āhuacamolli''), an avocado-based sauce that began in pre-Hispanic Mexico
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[[File:Tool_(metate)-UBC_2010.jpg|thumb|left|A native American grinder stone tool or "[[metate]]" from Central Mexico]]
Around 7000 BCE, the indigenous peoples of Mexico and Central America hunted [[Game (hunting)|game]] and gathered [[Plant-based diet|plants]], including wild [[chili pepper]]s. Corn was not yet cultivated, so one main source of calories was roasted [[agave]] hearts. By 1200 BCE, corn was domesticated and a process called [[nixtamalization]], or treatment with lye, was developed to soften corn for grinding and improve its nutritional value. This allowed the creation of tortillas and other kinds of flat breads.<ref name="sharpe">{{cite journal |last=Sharpe |first=Patricia |date=December 2004 |title=More Mexican—It's About Time; Mexican food through the ages. |journal=Texas Monthly |volume=32 |issue=12 |page=1}}</ref> The indigenous peoples of Mesoamerica have numerous stories about the origin of corn, usually related to being a gift of one or more gods, such as [[Quetzalcoatl]].<ref name="luengas2728">Luengas, pp. 27-28.</ref>

The other staple was beans, eaten with corn and some other plants as a complementary protein. Other protein sources included [[amaranth]], [[domesticated turkey]], insects such as grasshoppers, beetles and ant larvae, [[iguana]]s, and turtle eggs on the coastlines.<ref name="luengas30">Luengas, p. 30.</ref> Vegetables included squash and their seeds; [[chilacayote]]; [[jicama]], a kind of sweet potato; and [[edible flower]]s, especially those of squash. The chili pepper was used as food, ritual and as medicine.<ref name="luengas30"/>

When the Spanish arrived, the [[Aztec]]s had sophisticated [[agricultural]] techniques and an abundance of food, which was the base of their economy. It allowed them to expand an empire, bringing in [[tribute]] which consisted mostly of foods the Aztecs could not grow themselves.<ref name="adapon8"/> According to [[Bernardino de Sahagún]], the [[Nahua peoples]] of central Mexico ate corn, beans, turkey, fish, small game, insects and a wide variety of fruits, vegetables, [[pulses]], seeds, [[tubers]], wild [[Edible mushroom|mushrooms]], plants and [[herbs]] that they collected or cultivated.<ref name="adapon9">Adapon, p. 9.</ref>

===Modern period===
[[File:Tortilleras Nebel.jpg|thumb|right|''Las Tortilleras'', an 1836 [[lithograph]] from a painting by [[Carl Nebel]] of women grinding corn and making tortillas]]
After the [[Spanish conquest of the Aztec Empire|Conquest]], the Spanish introduced a variety of foodstuffs and cooking techniques, like [[frying]], to the [[New World]].<ref name="adapon10"/> Regional cuisines remained varied, with native staples more prevalent in the rural southern areas and Spanish foods taking root in the more sparsely populated northern region.<ref name=pilcher>{{cite book |author=Jeffrey M. Pilcher |title=Maize and the Making of Mexico |page=30}}</ref> European style wheat bread was initially met unfavorably with Moctezuma's emissaries who reportedly described it as tasting of "dried maize stalks". On the Spanish side, [[Bernal Díaz del Castillo]] complained about the "maize cake" rations on campaign.<ref name=pilcher/>

[[File:KitchenSMAHuejotzingo.JPG|thumb|left|A reconstructed kitchen at the 16th century former monastery of San Miguel Arcángel, [[Huejotzingo]], Puebla]]
The [[cuisine of Spain]] is a [[Mediterranean cuisine]] influenced by its Muslim Andalusian period, composed of a number of staples such as olive oil and rice.<ref name="adapon10">Adapon, p. 10.</ref><ref>[https://books.google.com/books?id=jtgud2P-EGwC Food in Medieval Times], p. 225.</ref> Spanish settlers introduced these staples to the region, although some continued to be imported, such as wine, brandy, nuts, olives, spices, and [[capers]].<ref name=pilcher/> They introduced domesticated animals, such as pigs, cows, chickens, goats, and sheep for meat and milk, raising the consumption of protein. Cheese became the most important dairy product.<ref name="losquesos"/><ref name="adapon10"/>

The Spanish brought [[rice]] to [[Mexico]],<ref name="othergods"/> along with [[sugar cane]], used extensively creation of many kinds of sweets, especially local fruits in syrup. A sugar-based candy craft called [[alfeñique]] was imported and is now used for the [[Day of the Dead]].<ref name="luengas37">Luengas, p. 37.</ref> Over time ingredients like olive oil, rice, onions, garlic, oregano, [[coriander]], cinnamon, and [[clove]]s became incorporated with native ingredients and cooking techniques.<ref name="adapon10"/>  One of the main avenues for the mixing of the two cuisines was in [[convents]].<ref name="adapon10"/>

[[File:Mexican food store.jpg|thumb|left|A typical Mexican supermarket]]
Despite the influence of Spanish culture, Mexican cuisine has maintained its base of corn, beans and chili peppers.<ref name="adapon10"/> Natives continued to be reliant on maize; it was less expensive than the wheat favored by European settlers, it was easier to cultivate and produced higher yields. European control over the land grew stronger with the founding of wheat farms. In 18th century [[Cuisine of Mexico City|Mexico City]], wheat was baked into leaved rolls called ''pan francés'' or ''pan español'', but only two bakers were allowed to bake this style of bread and they worked on consignment to the viceroy and the archbishop. Large ring loaves of choice flour known as ''pan floreado'' were available for wealthy "Creoles". Other styles of bread used lower-quality wheat and maize to produce ''pan común'', ''[[pambazo]]'' and ''cemita''.<ref name=pilcher/>

[[Pozole]] is mentioned in the 16th century [[Florentine Codex]] by [[Bernardino de Sahagún]].<ref>Bernardino de Sahagún, ''Florentine Codex: General History of the Things of New Spain'' (Translation of and Introduction to Historia General de Las Cosas de La Nueva España; 12 Volumes in 13 Books ), trans. Charles E. Dibble and Arthur J. O Anderson (Salt Lake City: University of Utah Press, 1950–1982). Images are taken from Fray Bernardino de Sahagún, ''The Florentine Codex.'' Complete digital facsimile edition on 16 DVDs. Tempe, Arizona: Bilingual Press, 2009. Reproduced with permission from Arizona State University Hispanic Research Center.</ref>

In the eighteenth century, an Italian [[Order of Friars Minor Capuchin|Capuchin]] friar, [[Ilarione da Bergamo]], included descriptions of food in his [[Travel literature|travelogue]]. He noted that [[tortillas]] were eaten not only by the poor, but by the upper class as well.  He described lunch fare as pork products like [[chorizo]] and [[ham]] being eaten between tortillas, with a piquant red chili sauce. For drink, [[pulque]], as well as corn-based [[atole]], and for those who could afford it, chocolate-based drinks were consumed twice a day. According to de Bergamo's account neither coffee nor wine are consumed, and evening meals ended with a small portion of beans in a thick soup instead, "served to set the stage for drinking water".<ref>''Daily Life in Colonial Mexico: The Journey of Friar Ilarione da Bergamo, 1761-1768''", chap. 8 "Foods and Plants of New Spain. Trans. William J. Orr. Norman: University of Oklahoma Press 2000, pp. 97-112</ref>

[[File:HotChoco20Noviembre.JPG|thumb|Hot chocolate and [[pan dulce]] are the quintessential breakfast in Mexico. Many of Mexico's sweet breads were influenced by French immigrants.]]
During the 19th century, Mexico experienced an influx of various immigrants, including [[French Mexicans|French]], [[Lebanese Mexicans|Lebanese]], [[German Mexicans|German]], [[Chinese Mexicans|Chinese]] and [[Italian Mexicans|Italian]], which have had some effect on the food.<ref name="adapon10"/> During the [[Second French intervention in Mexico|French intervention in Mexico]], [[French cuisine|French]] food became popular with the upper classes. An influence on these new trends came from chef Tudor, who was brought to Mexico by the Emperor [[Maximilian I of Mexico|Maximilian]] of [[Habsburg]].<ref name="Fernández1985">{{cite book |first=Adela |last=Fernández |title=Tradicional cocina mexicana y sus mejores recetas |url=https://archive.org/details/latradicionalcoc0000fern |url-access=registration |year=1985 |publisher=Panorama Editorial |isbn=978-968-38-0131-9 |pages=[https://archive.org/details/latradicionalcoc0000fern/page/33 33]–}}</ref> One lasting evidence of this is the variety of breads and sweet breads, such as [[bolillos]], [[Concha (bread)|conchas]] and much more, which can be found in Mexican bakeries.<ref name="luengas34748">Luengas, pp. 47-48.</ref> The Germans brought beer brewing techniques and the [[China|Chinese]] added their cuisine to certain areas of the country.<ref name="ohill">{{cite journal |last=Hill |first=Owen |date=6 September 2007 |title=Mexican food |journal=Caterer & Hotelkeeper |volume=197 |issue=4492 |page=13}}</ref> This led to Mexico characterizing its cuisine more by its relation to popular traditions rather than on particular cooking techniques.<ref name="adapon12">Adapon, p. 12.</ref>

Since the 20th century, there has been an interchange of food influences between Mexico and the United States. Mexican cooking was of course still practiced in what is now the [[Cuisine of the Southwestern United States|Southwest United States]] after the [[Mexican–American War]], but [[Diana Kennedy]], in her book ''The Cuisines of Mexico'' (published in 1972), drew a sharp distinction between Mexican food and Tex-Mex.<ref name="sharpe"/>

Tex-Mex food was developed from Mexican and Anglo influences, and was traced to the late 19th century in Texas. It still continues to develop with flour tortillas becoming popular north of the border only in the latter 20th century.<ref name="sharpe"/> From north to south, much of the influence has been related to food industrialization, as well as the greater availability overall of food, especially after the [[Mexican Revolution]]. One other very visible sign of influence from the United States is the appearance of [[fast foods]], such as [[hamburgers]], [[hot dogs]] and [[pizza]].<ref name="luengas8085">Luengas, pp. 80–85.</ref>

[[File:Pujol_20.jpg|thumb|right|[[Pujol (restaurant)|Pujol]] was named by ''[[The Wall Street Journal]]'' as the best in [[Mexico City]].<ref name="STAN SESSER">{{cite news |last=SESSER |first=STAN |url=http://online.wsj.com/article/SB123215425094092359.html |title=The World's Greatest Food City? |newspaper=[[The Wall Street Journal]] |date=17 January 2009 |access-date=17 January 2011}}</ref>]]
[[File:Fresno Juice Bar.jpg|thumb|left|250px|[[Mexican juice bar]]]]
In the latter 20th century, international influence in Mexico has led to interest and development of [[haute cuisine]]. In Mexico, many professional chefs are trained in French or international cuisine, but the use of Mexican staples and flavors is still favored, including the simple foods of traditional markets. It is not unusual to see some quesadillas or small tacos among the other [[hors d'oeuvre]]s at fancy dinner parties in Mexico.<ref name="adapon11"/>

Professional cookery in Mexico is growing and includes an emphasis on traditional methods and ingredients. In the cities, there is interest in publishing and preserving what is authentic Mexican food. This movement is traceable to 1982 with the Mexican Culinary Circle of Mexico City. It was created by a group of women chefs and other culinary experts as a reaction to the fear of traditions being lost with the increasing introduction of foreign techniques and foods.<ref name="adapon11"/> In 2010, Mexico's cuisine was recognized by UNESCO as an Intangible Cultural Heritage of Humanity.<ref name="UNESCO"/>

In contemporary times, various world cuisines have become popular in Mexico, thus adopting a Mexican fusion. For example, [[sushi]] in Mexico is often made by using a variety of sauces based on [[mango]] and [[tamarind]], and very often served with [[Serrano pepper|serrano]]-chili blended [[soy]] sauce, or complemented with vinegar, [[habanero pepper]]s, and chipotle peppers.