Mexican food is a rich mixture of native Indian and Spanish cuisines. Food is a typical example of the variety of Mexican culture. More on www.mexiland.ch

When Hernán Cortés, the Spanish explorer, arrived in Mexico in 1519, he found types of food, fruit, vegetables and wild animals which he had never seen before.

Cortés found that the people ate such things as mangoes, pineapples, avocados, coconuts and basic staples like maize, beans and hot chillies. Cortés and his followers brought with them Spanish tastes and dishes, such as garlic, cereals, rice, wine, meats and sausages flavoured with spices.

In the 19th century, the French also influenced Mexican cooking, especially in breads, sauces and methods of preparing food. In bakers' shops the breads and cakes are a mixture of French and Mexican styles.

The basis of native Mexican cooking was, and still is, corn-made tortillas. Tortillas are small, flat, circular, savoury pancakes, which are made of corn or wheat flour. They are the most typical of all Mexican food.

There are over a hundred varieties of chillies commonly used in Mexican cooking, ranging in size, shape and flavour strength. They add colour and spice to many dishes. Chillies may be red, green, yellow, orange, or burgundy.

Frijoles are round or oval beans which come in many sizes and colours. They are used to accompany many dishes.