page_title: Mexican cuisine in the United States
section_title: Pre-Columbian Mexican cuisine
hierarchical_section_title: Mexican cuisine in the United States / History / Pre-Columbian Mexican cuisine
caption_attribution_description: Español: Una tortilla de maíz es una preparación alimenticia hecha con masa de maíz nixtamalizado. Foto de un kilo de tortillas envueltas en papel, hechas en una máquina automática en la Ciudad de México. Keywords: Tortilla, Close up, Tortillería. English: Photo of a kilo of tortillas, wrapped in paper, made in ​​a machine in Mexico City. Keywords: Tortilla, Close up, Tortillería.
context_page_description: What many recognize as Mexican cuisine is the product of a storied fusion of cultures and flavors. Its culinary adaptability has impacted its spread and popularity on a global scale and its presence in the United States is no exception. Culinary staples like tortillas, salsa, chips, chili, burritos, and tacos help to formulate many Americans' notions of Mexican food.
  Due in part to big business, immigration, and widespread likability, Mexican food and dishes have largely become regular constituents in American homes. While some of these popular iterations of Mexican food are far removed from their Mexican origins, they make up a large portion of the diets of many Americans. Additionally, more traditional Mexican cuisine is becoming increasingly common in the United States as it further diffuses to regions far from the U.S.-Mexico border.
context_section_description: Maize (corn) was the foundation of the diet of indigenous Aztec people due to its drought-resistance and plentiful yields. Indigenous people found several uses for maize, such as:
  Atole - thick, paste-like gruel made from boiled maize
  Tortillas - flatbread made from ground maize and cooked over heat on clay surfaces
  Tamales - steamed maize dough (masa) with a spongy consistency
  Native-grown vegetables included squash, tomatillo, tomato, cactus, and chile. These vegetables formed the bases of many sauces and were often cooked with maize in a wide variety of dishes. Fish, birds, larger game, insects, berries, fruits, sugarcane, and rice, among other plants were also common staples of the indigenous diet. Similarly, chocolate was a common delicacy of the indigenous populations.
caption: Flat tortillas made of corn were common in the diet of indigenous Aztec people
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