Rice with seafood, pork, and lots of beef dishes.
The other basic ingredient in all parts of Mexico is the chile pepper. Mexican food has a reputation for being very spicy, but its seasoning can be better described as strong. Many dishes also have subtle flavors. Chiles are used for their flavors and not just their heat, with Mexico using the widest variety. Mexican regional home cooking is completely different from the food served in most Mexican restaurants outside Mexico, which is usually some variety of Tex-Mex. Some of Mexico’s traditional foods involved complex or long cooking processes. Bookmark this site! Mexican food has been always considered to be very spicy. Well, that is partially true. Mexican food history shows that Mexico has given chocolate to the world, as well as several other specialties, including peanuts, vanilla, beans, coconuts and tomatoes. The traditional Mexican cooking makes use of these native elements to produce tasteful meals.  2 HISTORY AND FOOD. When the Europeans arrived in Mexico in 1517, Mexico's indigenous (native) peoples included the Aztecs of the central interior, the Maya in the Yucatan Peninsula, and the Zapotec in the south. Their diet consisted mainly of corn, beans, peppers, tomatoes, sweet potatoes, squash, and herbs. Corn is the basis of the Mexican diet, as it has been for thousands of years. It can be found in almost every meal, usually in the form of the tortilla (flatbread). Corn can also be boiled to produce pozole, a hearty corn stew. One of the most popular traditional Mexican deserts is a spongy cake called flan. Mexicans also enjoy foods such as rice with seafood, pork, and LOTS of beef dishes, suc … h as carne de rez and others. Tacos and burritos are not necessarily Mexican.  Day of the Dead Recipes. 1  Sugar Skulls. 2  The most popular  Dia de los Muertos  ofrenda is Sugar Skulls. 3  Sugar skulls are a traditional folk art from Central and Southern Mexico used to celebrate Day of the Dead.  That’s a time when Mexican migrants are starting to come—working the mines and railroads and other such jobs. In the United States, Mexican food was seen as street food, lower-class food. It was associated with a group of women called the Chili Queens and with tamale pushcarts in Los Angeles. The Chili Queens of San Antonio were street vendors who earned a little extra money by selling food during festivals. Every state, every region, every town has slightly different foods, so Mexico City was a bubbling stew where all these foods were available. People were able to sample a cosmopolitan world of dining that was not for the rich. This Mexican popular cuisine was the origin of what we think about as Mexican food. Elote (Nahuatl: elotl or Quechua:choclo), which is the Mexican name for what would be called corn on the cob in English, boiled they are a popular street food in Mexico, although they can be and are frequently served as meal at home prepared in the same way. Ceviche (also spelt cebiche or seviche) is a seafood dish popular in the coastal regions of the Americas, especially Central and South America. The dish is typically made from fresh raw fish marinated in citrus juices such as lemon or lime and spiced with chilli peppers. 3 FOODS OF THE MEXICANS. Corn is the basis of the Mexican diet, as it has been for thousands of years. It can be found in almost every meal, usually in the form of the tortilla (flatbread). Corn can also be boiled to produce pozole, a hearty corn stew. Pambazo is the name of a Mexican white bread. It is also the name of the dish or antojito (very similar to the torta) made with this bread dipped in a red guajillo pepper sauce and filled with papas con chorizo (potatoes with chorizo). Ceviche (also spelt cebiche or seviche) is a seafood dish popular in the coastal regions of the Americas, especially Central and South America. The dish is typically made from fresh raw fish marinated in citrus juices such as lemon or lime and spiced with chilli peppers. Mexican cuisine is as complex as any of the great cuisines in the world, such as those of China, France, Italy and Japan. It is created mostly with ingredients native to Mexico as well as those brought over by the Spanish conquistadors, with some new influences since then. Mexican regional home cooking is completely different from the food served in most Mexican restaurants outside Mexico, which is usually some variety of Tex-Mex. Some of Mexico’s traditional foods involved complex or long cooking processes.
https://en.wikipedia.org/wiki/Mexican_cuisine http://www.facts-about-mexico.com/mexican-food.html http://www.foodbycountry.com/Kazakhstan-to-South-Africa/Mexico.html http://www.answers.com/Q/What_is_the_name_of_mexico_traditional_food http://mexicanfood.about.com/od/history/a/dayofthedead.htm http://www.smithsonianmag.com/arts-culture/where-did-the-taco-come-from-81228162/ http://popularmexicanfood.blogspot.com/ http://www.foodbycountry.com/Kazakhstan-to-South-Africa/Mexico.html http://popularmexicanfood.blogspot.com/ https://en.wikipedia.org/wiki/Mexican_cuisine
name a food associated with mexico