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Mexican cuisine has always been characerized as one with most influence of Baroque style, due to great divsersity produced by a millennium evolution and multiple centenary mixing, representing the vision the Mexican people have of the world. Each state or region of the republic make up its own recipees and traditional dishes.

During the Prehispanic time, the indigenous peoples that lived in the territory had a diet based mainly on vegetables. They concentrated on, at least around the year 3000 BC on corn, beans and chile.

The main elements of the Mexican food are corn, great variety of hot spices like chile (or pepper), red meat, beans, squash, onion and the use of what they call nopal, whose varities in Mexican soil reach over a hundred different products.

Among the most common food in the whole country or in regions are:
-Food with corn as the main ingredient: tortilla, tamal, atole, tostada, gordita, enchilada, sope, huchepo, corunda, pozole, pinole and tejuino.

-Good with chile as the main ingredient: mole, stuffed chile, salsa.
-Food with meat as the main ingredient: tinga, mixiote, carnitas, longaniza, buche.

Other dishes mainly Mexican are enchiladas, la cochinita, zopes, tlayudas, pozole, cochinita pivel (Yucatan), mole poblano (Puebla). There is also a vast gama of typical Mexican dishes and its nacional drink based with Tequila.

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