What food did Hernan Cortes eat?

What food did Hernan Cortes eat?

When the Spanish explorer Hernando Cortes entered the city of Tenochtitlan-now called Mexico City-in 1519, the Aztecs received him with a feast of chocolate, vanilla, tomatoes, chilies, corn, peanuts, maybe even turkey-foods unknown to him or any other Europeans.

What are three items or foods that were imported from the New Spain to Spain?

The land was rich, fertile, and filled with crops such as beans, pumpkins, chilies, avocados, elderberries, guavas, papayas, tomatoes, cocoa, cotton, tobacco, henequen, indigo, maguey, corn, and cassava.

What did Mexican ancestors eat?

In ancient Mexico, the dog, turkey, and duck were the only domesticated livestock; sheep, goats, pigs, cattle, and horses were introduced by the Sapnish. The Aztecs’ basic diet therefore tended towards vegetables and fruits, supplemented by game animals, fish, turkeys, and other birds, and various kinds of insects.

Is Mexican food healthier than American?

But several large public health surveys suggest that most Mexican immigrants are healthier than the average American citizen. For example, Mexicans have lower rates of high blood pressure, cardiovascular disease and most cancers than the general US population.

What is the difference between American and Mexican restaurants?

American food uses a wide variety of ingredients since its origin is from different countries while Mexican food is usually prepared using avocado, chili peppers, corn, and other fresh herbs and ingredients that are available in Mexico.

Is American Mexican food authentic?

Even as close to the border as we are in San Diego, most Mexican food served in the U.S. is far from authentic or traditional. Burritos, chili con carne, chimichangas, hardshell tacos and enchiladas (as we know them in the U.S.), queso dip, nachos . . . all Tex-Mex.

What is Americanized Mexican food?

You’ll notice that Mexican food is Americanized with a generous application of molten or shredded cheese. These include queso blanco, queso Oaxaca, queso panela, añejo, chihuahua, and cotija, to name but a few. They range in taste from mild to strong-flavored and aged.