Mexican cuisine in the United States

What many recognize as Mexican cuisine is the product of a storied fusion of cultures and flavors. Some of Mexican cuisine's entrance into the United States can in part be attributed to the United States' expansion into what was then Northern Mexico as a result of the Mexican-American War and its termination with the signing of the Treaty of Guadalupe Hidalgo in 1848.

Mexican food in the United States is based on the food of northern Mexico.

Mexican-Americans in the United States have developed regional cuisines largely incorporating the ingredients and cooking styles of authentic Mexican cuisines.

Culinary staples like tortillas, salsa, chips, chili, burritos, and tacos help to formulate many Americans' notions of Mexican food.

Culinary staples like tortillas, salsa, chips, chili, burritos, and tacos help to formulate many Americans' notions of Mexican food.

Culinary staples like tortillas, salsa, chips, chili, burritos, and tacos help to formulate many Americans' notions of Mexican food.

Culinary staples like tortillas, salsa, chips, chili, burritos, and tacos help to formulate many Americans' notions of Mexican food.

Culinary staples like tortillas, salsa, chips, chili, burritos, and tacos help to formulate many Americans' notions of Mexican food.

Native-grown vegetables included squash, tomatillo, tomato, cactus, and chile.

Native-grown vegetables included squash, tomatillo, tomato, cactus, and chile.

Native-grown vegetables included squash, tomatillo, tomato, cactus, and chile.

Native-grown vegetables included squash, tomatillo, tomato, cactus, and chile. 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.

Spanish conquistadors hoped to find foods in the New World similar to those they were familiar with from Spain.

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.

The Spanish introduced wheat to the natives, who used it to make flour tortillas.

It took time for natives to acclimate to these European tastes, but over time, cultural blending did occur.

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.

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.

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.

Some of Mexican cuisine's entrance into the United States can in part be attributed to the United States' expansion into what was then Northern Mexico as a result of the Mexican-American War and its termination with the signing of the Treaty of Guadalupe Hidalgo in 1848.