The cuisine of Mexico is a wonderful mix of the indigenous ingredients of the Aztecs and the staples of the conquistadores.

So to the Aztecs diet of corn, chillies, nopales, avocado and guava was added beef, pork, wine and onions. The result is a wide variety of colourful dishes that celebrate the natural sweetness and spice of the ingredients.

Each region of Mexico has its own distinct style of cusine. The Oaxacan region celebrates savory tameles and the Mountain regions of the West are known for the goat birra.  In Yucatan the emphases is placed firmly on natural sweetness, rather than spice with a fondness for the achiote seasoning. 

To learn more about the varied cuisines of Mexico and how to cook a selection of traditional Mexican specialities come and visit our cookery school more.