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After the Conquest, the Spanish introduced a variety of foodstuffs and cooking techniques, like frying, to the New World. Over time ingredients like olive oil, rice, onions, garlic, oregano, coriander, cinnamon, cloves became incorporated with native ingredients and cooking techniques. This led to Mexico characterizing its cuisine more by its relation to popular traditions rather than on particular cooking techniques. In the latter 20th century, international influence in Mexico has led to interest and development of haute cuisine. An influence on these new trends came from chef Tudor, who was brought to Mexico by the Emperor Maximilian of Habsburg. One other very visible sign of influence from the United States is the appearance of fast foods, such as hamburgers, hot dogs and pizza. Corn was not yet cultivated, so one main source of calories was roasted agave hearts. By 1200 BCE, corn was domesticated and a process called nixtamalization, or treatment with lye, was developed to soften corn for grinding and improve its nutritional value. https://whenisholiday.com/america/when-is-national-taco-day-2017.html
https://telegra.ph/Is-Today-Taco-Tuesday-08-16
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