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Mexican cuisine is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish. The basic staples are native foods such as corn, beans and chili peppers. Europeans introduced a large number of other foods, the most important of which were meats from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and spices.

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. If a savory dish or snack does not contain chile pepper, hot sauce is usually added, and chile pepper is often added to fresh fruit and sweets.

any dishes in Mexico are defined by their sauces and the chiles those sauces contain, rather than the meat or vegetable that the sauce covers. These dishes include entomatada (in tomato sauce), adobo or adobados, pipians and moles. A hominy soup called pozole is defined as white, green or red depending on the chile sauce used or omitted. Tamales are differentiated by the filling which is again defined by the sauce (red, green, chile pepper strips or mole). Dishes without a sauce are rarely eaten without a salsa or without fresh or pickled chiles. This includes street foods such as tacos, tortas, soups, sopes, tlacoyos, tlayudas, gorditas and sincronizadas. For most dishes, it is the type of chile used that gives it its main flavor.

Die mexikanische Kueche ist scharf und bunt! Gerichte wie Enchiladas oder Mole poblano machen schon beim Kochen gute Laune.

Mexiko ist die urspruengliche Heimat der Chilis, daher gibt es hier die groesste Vielfalt mit etwa 90 verschiedenen Sorten. Es gibt kaum ein mexikanisches Gericht ohne Chili. Chili wird zu jedem Essen gegessen, meist als Saucen. Ein sehr scharfer Chili ist der Chile de Ãrbol. Der bekannteste  ist der Chile Serrano, der fuer die ueblichen Saucen verwendet wird: die Salsa Roja mit roten Tomaten und die Salsa Verde, die mit einer Art gruener Tomate (Tomatillo) zubereitet wird.

Ausserdem wird gerne Guacamole  gegessen - eine Avocado-Creme mit Zwiebeln und Gewuerzen

Zu den Hauptzutaten mexikanischer Gerichte gehoeren Mais, Bohnen, Reis, Chilis und weitere regionale Gemuesesorten.

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