The Mexican origin of some of America’s favorite foods

Mexican food is ranked among the world’s finest cuisines in the world. People across the globe can’t get enough tacos, enchiladas, mole, and hundreds of other dishes that make up Mexican cuisine.

Many people have no idea that a large number of well-known foods throughout the world originate in Mexico.   For example, as you dine on Spaghetti Bolognese at your favorite Italian restaurant, are you aware that it has its origin in ancestral Mexican food? Or while noshing on that rich fudge brownie, has it ever occurred to you that there might be a connection to the Aztecs or the Maya?

For thousands of years, the indigenous people of current day Mexico have thrived on a wide-ranging diet of fruits, vegetables, meat, and spices. In the 15th Century, when Europeans reached the Americas, the “Columbian Exchange” came into being.  Among other things, it included the sharing of a huge variety of foods between the Americas, Europe, Asia, and Africa.

Let’s look at a few of the foods that originate in México. Some you may already know, and some might come as a surprise.

Chocolate/cacao – This is perhaps México’s most famous contribution to world gastronomy. Known as xocolatl by the Maya, cacao was consumed as a ceremonial beverage by ancient Olmecs as far back as 1900 B.C. Spaniards brought cacao back to Europe in the early 16th Century, and, soon after, cacao beans made their way to the rest of Europe, including Switzerland, Holland, and Belgium. From there, Europeans developed their own preparations and processes to produce chocolate. The rest is history!

Tomato – When it comes to this popular fruit (yes, fruit!), one might think of Italian food and its many famous pasta sauces. Domesticated tomatoes trace back to southern México. Known as tomatl or xitomatl in the Nahuatl language, Europeans brought tomatoes to Europe in the 15th Century. The fruits, however, were not accepted, initially. As Europeans regarded tomatoes with fear and disdain, due to their relation to the nightshade family of plants.  Before long, however, tomatoes became very popular, especially in southern Europe, and today they’re a pantry staple there and all over the world.

Vanilla – One of the most common spices/flavorings in the world, vanilla, is a true Mexican original. The Totonac people were the first to cultivate vanilla, which is really a variety of orchid flower. Today, vanilla is relished worldwide, and is considered the second-most expensive spice in the world (after saffron), because of the labor-intensive process that it involves. Vanilla is currently grown in different parts of the world, but Mexican vanilla is still the most highly prized, due to its rich and bold flavor, compared to other varietals, such as Tahitian and Bourbon.

Avocado – Could anyone live without guacamole? It would be difficult, to be sure! Aguacates have been a Mexican staple for millennia, with the oldest evidence of consumption dating to 10,000 BC, in what is now the state of Puebla. The word ‘avocado’ derives from the Nahuatl word āhuacatl, and the creamy green wonder is certainly one of México’s proudest contributions to the world. In the past two decades, the popularity of avocadoes has exploded, and they have become a real phenomenon. Think about this the next time you eat your avocado toast for breakfast.

Chile – The spice of life. These little powerhouses are vital to a variety of different cuisines, across the world. These days, chile peppers are consumed all over the globe.  Chīlli, as the Aztecs called them, were first cultivated in northeastern México, as far back as 4500 B.C. Most people know of the popular varieties, such as jalapeños, which originate in Xalapa, the capital city of Veracruz. However, there are hundreds of different chilies, each with very unique characteristics, flavor profiles, and heat levels. For example, the famous moles of Puebla and Oaxaca incorporate a number of different chiles in their various preparations.

Corn – Finally, this list wouldn’t be complete without maíz, perhaps the most well-known Mexican staple. It’s said that indigenous Mexicans actually “invented” corn around 7500 B.C., when they first domesticated it from teocintl, a type of wild grass. Today, corn plays an important part in almost every cuisine in the world.

This list is far from comprehensive, and it is missing a few important foods, such as peanuts, squash, and sweet potatoes.  It does, however, serve to remind us that if we look closely enough, we can find a hint of Mexico, no matter where we are. ¡Viva Mexico!