Food and cuisine in Mexico.

Rich and varied, the Mexican kitchen is very spiced. It is the perfect union of the fruits and local leguminous plants (corn, peppers, beans black, marrows, lawyer, sweet potato, tomatos, cocoa, vanilla), and of the meats of domesticated animals introduced by Spanards (pig, Bœuf, chicken) and also pepper, sugar, milk, corn, rice this whole of products forms aujourd' today L’food of the Mexicans whom you will be able to more surely appreciate while returning to you in a local cantina than in the restaurants of luxury much more impregnated of the culinary culture of the tourist of passage.