The melding of cultures contributed significantly to the melding of foods and food preparation in Mexico, often referred to as mestizaje , or "mixing." Corn, a staple for over 4,000 years, is the backbone of the diet. The kernels are softened in water and lime and then ground and fashioned (most commonly) into tortillas. Protein-rich beans and an infinite variety of chilies round out this holy trinity of Mexican cookery. The Spanish liked what they saw in Mexico and added a few things of their own, among them domestic animals, sugar and cheese. Mexican cuisine is further enhanced by an incredible array of fruits and vegetables which seem to taste better in Mexico than anywhere else: tomatoes, squash, sweet potatoes, avocado, coconut, pineapple, papaya and prickly pear cactus, to name several of the best. Herbs and spices also flavor the pot: cinnamon, clove, anise and cumin are all frequently-used spices, while cilantro, thyme, marjoram and the pungent epazote are popular herbs.
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Good ingredients certainly count for a lot, but the Mexicans are also gifted cooks and seem to know how to give a dish that extra zing that makes it special. A simple salsa Mexicana is taken to new heights with a touch of cilantro and lime, while a complex mole sauce is always heavenly thanks to over thirty carefully-chosen herbs and spices which are added in and left to slowly simmer in the pot. Whether it's humble tacos de pollo or a regal cochinita Pibil , the Mexican kitchen is filled with honest, flavorful food which is prepared in a host of interesting ways. Make a reservation to taste authentic mexican cuisine by using your Mexico cellular phone rental.