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Mexican cuisine began 9,000 years ago, 7,000 BCE, when agricultural communities such as the Maya formed, domesticating maize, creating the standard process of corn nixtamalization, and establishing their foodways.
While the Spanish initially tried to impose their own diet on the country, this was not possible.
A hominy soup called pozole is defined as white, green or red depending on the chile sauce used or omitted.
Tamales are differentiated by the filling which is again defined by the sauce (red or green chile pepper strips or mole).
The Mexica establishment of the Aztec Empire created a multi-ethnic society where many different foodways became infused.
The staples are native foods, such as corn, beans, squash, amaranth, chia, avocados, tomatoes, tomatillos, chocolate, vanilla, agave, turkey, sweet potato, cactus, and chili pepper.However, the most common way to eat corn in Mexico is in the form of a tortilla, which accompanies almost every dish.