Mexican and Central American Cuisines

Gathers the cuisines of Mexico and the Central American republics, which share a foundation of maize, beans, chili peppers and squash that comes from Mesoamerican cooking and was later joined by Spanish and other introduced ingredients. It includes Mexican, Guatemalan, Salvadoran, Nicaraguan, Costa Rican and Honduran cuisines. Within the Latin American and Caribbean Cuisines subcategory it sits beside the groups Caribbean Cuisines, Andean and Northern South American Cuisines, Brazilian and Southern Cone Cuisines, and each entry is placed in the one group whose description fits it best.