Among the staples of Mexican food are beans and corn. Corn is used to make masa, a dough that is then turned into tortillas and , whereas beans and corn feature prominently in many dishes.
Mexican cooking is packed with flavour; among the herbs and spices that give it its distinct kick are a variety of (fresh, dried, smoked and pickled), alongside oregano, coriander (known as cilantro in North America), cinnamon and . Garlic, onions, lemons and limes are also used generously.
Mexico’s six regions vary considerably in terms cuisine due to key differences in geography, climate and ethnic makeup. For example, the north of Mexico is known for its beef, goat and ostrich production. In the Yucatan, food tends to be sweeter and less spicy and achiote is the most common seasoning, whereas the Oaxacan region is known for its and . Popular dishes of Central Mexico include carnitas (braised or roasted pork) and pozole (a pre-Columbian meat stew.) Southeastern Mexico cooking has a Caribbean influence due to its geography and is known both for its and spicy vegetable and chicken dishes.
Grilled fish
Mexican food in Australia has long been far more of the "Tex Mex" variety, but this is slowly but surely changing.
Mexican Food Safari recipes
Yucatán barbecued chicken (pollo pibil)
