The
Spanish conquest of the Aztec Empire occurred in the 16th century. The basic staples since then remain native foods such as
corn,
beans,
squash and
chili peppers, but the Europeans introduced many other foods, the most important of which were meat from domesticated animals, dairy products (especially cheese) and various
herbs and
spices, although key spices in
Mexican cuisine are also native to
Mesoamerica such as a large variety of chili peppers.
Antojitos
Street food in Mexico, called antojitos, is prepared by
street vendors and at small traditional markets in
Mexico.[1] Most of them include corn as an ingredient.
Cecina – In Mexico, most cecina is of two kinds: sheets of marinated beef, and a pork cut that is pounded thin and coated with chili pepper (this type is called cecina enchilada or carne enchilada).[2]
Milanesas – Chicken, beef, and a pork breaded fried bisteces
Queso de Puerco,
head cheese prepared with vinegar, garlic, oregano and black pepper, among others. Wheels are often sold covered in paraffin wax. Non dairy.
caldo tlalpeño, chicken, broth, chopped avocado, chile chipotle and fried tortilla strips or triangles – may include white cheese, vegetables, chickpeas, carrot, green beans
Pan de muerto, sugar covered pieces of bread traditionally eaten at the Día de muertos festivity
Pan dulce, sweet pastries in many shapes and sizes that are very popular for
breakfast. Nearly every Mexican town has a bakery (panaderia) where these can purchased.