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: They considered maize to be a better food for pigs than humans. The Spanish introduced wheat to the natives, who used it to make flour tortillas. Spanish settlers also introduced cattle, sheep, goats, pigs, horses, and donkeys as sources of food and labor. It took time for natives to acclimate to these European tastes, but over time, cultural blending did occur. After Mexican independence
By the eighteenth century, Spanish cuisine had evolved a blander taste that departed from its spicier culinary roots. This served as a contrast between Mexican cuisine at the time of the Mexican Revolution. Instead of further changing their cuisine to match that of Spain, patriotism in the new country led Mexicans to embrace their history of spicy foods, using chile as an integral part of many dishes. This marks one of the first major differences between the new Mexican nation and Spain. Diffusion to the United States
Dishes such as chili con carne gained popularity in the American Southwest and were later aided in their spread across the United States through canning techniques. Korean tacos from the "Seoul on Wheels" truck in San Francisco
American soldiers first came in contact with Mexican flavors during military endeavors in Texas throughout the 19th century, and some reports indicate that a handful of Mexican staple foods were further popularized during the 1893 World's Colombian Exposition in Chicago.