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No doubt, about it, Mexican food is one of the most popular foods in the United States. Tacos, burritos, enchiladas, and quesadillas are just some of the fare that grace many an American table. Mexican recipes are spicy, colorful, and full of flavor. However, what may seem to be quintessential Mexican is not always the case. A little Mexican food history will reveal that things are not always, as they seem.

Although the Mayan culture is often credited for giving Mexican food its roots, the strongest influence came from the Spanish when they invaded Mexico in 1521. Cortez, the Spanish explorer, along with his followers, introduced many new foods into the Mexican culture. Pigs, cows and sheep as well as herbs, dairy products and various spices such as garlic had never graced a Mexican table until that time.

Although Cortez brought new foods to Mexico, Mexico also showed him a thing or two. He encountered a few new food items as well. He was introduced to peanuts, chocolate, vanilla, beans, avocados, coconuts, corn, squash, and tomatoes. It was a great effort of give and take and these foods have all worked together over then centuries to produce wonderful Mexican dishes.

Mexican food history is an interesting mixture of cultures. Many of the Mexican foods that are so-called “traditional” are actually rooted in other cultures in addition to the Mexican culture. Take quesadillas as an example. This mainstay of Mexican families is often considered to be quintessential Mexican, but in actuality, it takes its components from other cultures. The corn tortilla, the foundation for the quesadilla, is actually a Native American creation.

The cheese, pork, beef, and lettuce that grace so many of our favorite Mexican dishes, including the quesadilla, are Spanish. The hot sauce that is made from chili pepper, though, is indigenous to Mexico. However, it is a little known Mexican food history fact that many of the spices thought to be Mexican are actually Spanish in origin. Black pepper, cinnamon, coriander and oregano are several spices that are often used in Mexican cooking but are not native to the country.

In addition to the Mayans, Native Americans and Spanish influencing Mexican food, the French also left their mark. When Mexico was briefly under French occupation in the 1860’s, popular dishes such as chiles en nogado, a dish of stuffed chilies in walnut sauce, was a result. These dishes sport a distinct French flair, but have become a standard part of Mexican culture.

Perhaps one of the best known influences on Mexican food comes from the Southwest United States, Texas to be exact, called “Tex-Mex.” This part of Mexican food history has had a huge impact on not only how Mexican food is prepared and served in the United States, but also how it is perceived. Tex-Mex is a delightful cultural combination of northern Mexico and Southwestern Texas. In fact, it is actually Tex-Mex that is served in many Mexican restaurants today as opposed to authentic Mexican food.

When exploring Mexican food history, it is important to keep in mind the many, varied cultures that brought about these popular, delicious dishes. As the various countries and cultures melded to create such culinary delights, popularity has soared the world over. Moreover, it just keeps getting better and better.