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Mexican Food Primer
The varied culinary characteristics of each region make it difficult to define "Mexican food" as a whole. Its complexity and diversity is a direct result of the ingredients that are available within each region.
Still, there are overlapping ingredients used in the majority of regions throughout the county. The most frequently used spices are chile powder, cumin, oregano, cilantro, epazote, cinnamon, and cocoa. Chipotle, a smoke-dried jalapeño chile, is common, as are tomatoes, garlic, onions, and peppers. Rice is the most common grain, but corn, beans, and chiles are considered the cornerstones of Mexican cuisine.
The Spanish introduced rice, wheat, olive oil, nuts, cinnamon, wine, and parsley, and a variety of animals including cattle, chickens, goats, sheep, and pigs. These ingredients were incorporated with indigenous corn-based dishes, beans, turkey, fish, vanilla, chocolate, and fruits such as guava, pineapple, and papaya, giving us what we now know as Mexican food.
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