No doubt, about it, Mexican food is one of the most popular foods in the United States. Tacos, burritos, enchiladas, and quesadillas are just some of the fare that grace many an American table. Mexican recipes are spicy, colorful, and full of flavor. However, what may seem to be quintessential Mexican is not always the case. A little Mexican food history will reveal that things are not always, as they seem.

Case in point: when the Spanish invaded Mexico in 1521, they brought with them many new varieties of livestock including pigs, cows and sheep, the likes of which Mexico had never seen. The Spanish explorer Cortez introduced Mexico to these and other foods such as dairy products, garlic and other spices as well as dairy products like cheese. Mexican food also has strong roots in the ancient Mayan culture.

On the flip side, the Mexicans also introduced new food to Cortez. He had never had chocolate, vanilla, peanuts, beans, coconuts, avocados, squash, tomatoes, and corn. So for all that, Cortez brought with him and introduced into the Mexican culture, he also took away as much, balancing the trade of regional foods.

According to Mexican food history, many of the traditional Mexican foods have roots in other cultures as well as the Mexican culture. For instance, quesadillas, a mainstay in Mexico and considered to be authentic Mexican food actually not only have roots in Mexican traditions, but in Spanish as well. The corn tortilla, thought to be quintessential Mexican, is actually native American.

Now, consider the lettuce, pork, beef, and cheese that are sitting on that quesadilla. Mexican? Nope. These items are actually Spanish foods. The world famous hot sauce made from chili peppers, however, is truly Mexican. Another tasty little tidbit of Mexican food history is that many of the spices that are traditionally considered to be Mexican actually hail from Spain. Cinnamon, coriander, black pepper, and oregano are all popular spices used in Mexican cooking, but they actually come from Spain.

The French are yet another chapter in Mexican food history. Under a brief French occupation in the 1860's, Mexico was introduced to other new foods and cooking methods. This resulted in popular dishes like stuffed chilies in a walnut sauce, known as chiles en nogado. These dishes, French inspired with a strong Mexican flair, have made their way through the various cultures to meld together and create dishes that the world can enjoy.

While Spain and France have had strong influences in Mexican food history, perhaps one of the most popular has been the influence from the Southwest United States. Texas, to be exact. This interesting style of Mexican food, "Tex-Mex" is served in many restaurants the world over and is considered "Mexican food" although this is not necessarily the case. It is an often spicy, delicious blend of both cultures and has become widely accepted the world over.

Mexican food history is rich and varied. With so many interesting cultural influences throughout time, it seems that Mexico has been more of a culinary melting pot. What have resulted, however, are delicious foods, rich in flavor that has soared in popularity. It does not seem to be slowing anytime soon.