Title: Mexican-American cuisine - Wikipedia
Headings: Mexican-American cuisine
Mexican-American cuisine
Contents
History
Pre-Columbian Mexican cuisine
Influence of Spanish conquistadors
After Mexican independence
Diffusion to the United States
Tex-Mex cuisine
Mass production
American businesses
Americanized Mexican food chains
Rising popularity of original Mexican dishes in the United States
See also
References

Content: 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. Contents
1 History
1.1 Pre-Columbian Mexican cuisine
1.2 Influence of Spanish conquistadors
1.3 After Mexican independence
1.4 Diffusion to the United States
2 Tex-Mex cuisine
2.1 Mass production
2.2 American businesses
2.3 Americanized Mexican food chains
3 Rising popularity of original Mexican dishes in the United States
4 See also
5 References
History
Pre-Columbian Mexican cuisine
Flat tortillas made of corn were common in the diet of indigenous Aztec people
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. Influence of Spanish conquistadors
Spanish conquistadors hoped to find foods in the New World similar to those they were familiar with from Spain. Aztec cuisine proved to be quite different, and the staple crops had not been developed sufficiently to support the livestock and populations the Spaniards hoped to establish.