• Today's Mexican cuisine is a blend of Spanish and native flavors.chili image by Silvia Bogdanski from Fotolia.com
  
  In the "Ethnic Food Lover's Companion," Eve Zibart writes that the Spanish introduced meat (except for seafood and fish) and rice to Mexico. However, she also says that authentic Mexican cuisine is dependent on native staples, like chili, tomatoes, beans, corn, avocado, nuts and sweet potatoes. This is how, over the centuries, traditional Mexican food became a delicious blend of Spanish and native cuisines.
  
  

Mole

• Pronounced "molay," mole is a sauce made of chili and bitter chocolate as well as many other ingredients. Some recipes call for 30 different items, mostly different types of chili peppers. Depending on the mole sauce you're making, you can also omit the chocolate.
  The sauce is a thick concoction that's poured over meat, usually chicken. Tortillas are handy for scooping the leftover sauce off the bottom of the plate.
  
  

Corn Tortilla

• Anywhere in Mexico, you find bakeries and shops that make or sell freshly prepared corn tortillas. Street stands also sell plain tortillas and assorted tacos. The corn tortilla is probably the simplest of the traditional Mexican foods. They are made with masa harina, a slightly coarse cornmeal, salt and warm water. The tortillas are shaped by hand or with a tortilla press.
  
  

Tamale

• Tamales are bundles of stuffed masa harina. Wet dough is filled with cooked meat, then wrapped in a corn husk, tied and steamed. In Mexican life, tamales are part of every celebration, whether it's a birthday or a national holiday.
  
  

Posole

• Posole is a Mexican soup made of hominy, a type of corn without the germ. Whole corn is the base for posole, to which pork and spices are added. The soup is rich enough to be a main course.
  
  

Spanish Rice

• Spanish rice is a perfect example of how Spanish and native cuisine is combined to make a delicious dish. The rice (introduced by the Spanish) is cooked with tomatoes, a Mexican staple. Spanish rice is usually served as a side dish to meat.