The basic Mexican diet is composed of corn, beans, squash and chili. Like this, has been used for more than 9000 years through the time. Throughout history, the combination of those products has provided to Mexicans a nutritious and sufficient diet what allows them to conserve health and enough energy to carry out during their daily routines. Food had great importance in the pre-Hispanic Mexico as it has been up until now, not only as a source of energy and a way to appease hunger, it was also used in a religious way, symbolic and medicinal practices.

The basic Mesoamerican diet had a common substrate throughout the country, although it varied due to regional resources, climate and different ethnic groups in the area. Corn, beans, and squash formed what is sometimes called the triad of agriculture in Mexico. These three crops constituted the ancient basic diet and together with chili, are the most important ingredients in the diet nowadays. The prehispanic Indians ate food in small quantities and believed that eating little and working hard was the key to achieving a long life. They ate two or three times a day, according to the possibility of food. In the morning, they used to drink only one cup of hot atole, before starting their workday. The most important meal was at noon with tortillas, salsa, chilis and beans. If there was enough food, they ate again before go to sleep.

Food and drinks were very important elements in the festivities of the pre-Hispanic Mexico. They used to accompany most of the ceremonies, treats and rituals. The food served at parties depended on the type of event, the importance of the party and the resources of the host. The favorite food to offer in a party was corn prepared as a tamale and liquid cocoa like a drink. Each month had a special god. And every festival, they celebrated it with honor. They served the favorite dishes of the god through the whole month sharing them between everyone.

Mexican food as we know and enjoy it nowadays, has the origin in the sixteenth century. Plants and European food were introduced by the conquerors when they arrived in the country in 1519. They combined them food with local products over the years, changed the Mexican diet forever. This culinary exchange between Spain and Mesoamerica was not only an encounter and exchange of food products, its also involved the introduction of new metal culinary utensils, and new techniques for preparing food such as using the oven and grease for frying. Its also required the adoption of European agricultural technology and the use of European weights and measures to buy in the market. The combination of products from both worlds produced a more abundant, more nutritious and more varied diet.

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