What foods and ingredients did the Spaniards bring to Mexico?

The colonization process that Mexico underwent brought about changes and transformations in all areas, from religion to food. In this sense, food played an essential role upon the arrival of the Spanish and during the colonization and subjugation of the indigenous peoples.  Upon the arrival of Hernán Cortés, Emperor Moctezuma sent the Spaniards a large amount of food, including the finest quality tortillas, beverages made from cacao, turkey meat, and more; however, to determine whether the newcomers were deities or mere mortals, they also offered them tortillas with human blood and human flesh. In the end, the colonizers rejected human flesh, which allowed the natives to determine their identity. On the other hand, the Spaniards brought jewels from Aztec lands to Europe: corn, beans, turkey, avocado, cacao, vanilla, tomato, and pineapple, among other products. Now you might be wondering, what did the Spaniards bring to Mexico? Here we tell you about the dishes and ingredients that changed Mexican gastronomy forever.  You can also read: Pre-Hispanic food recipes that we still enjoyWhat did the Spaniards bring to Mexico? In those years, the diet of the natives mostly consisted of the Mesoamerican triad: corn, beans, and squash; however, their diet also included all kinds of quelites, vegetables, fruits, tortillas, and turkey and fish meat. Unlike the colonizers, the indigenous people did not consume fried or processed foods, but all of this changed with their arrival.  Among the ingredients that the Spaniards brought to Mexico are the following: Garlic: Today, it is unthinkable to prepare any stew or soup without garlic, but it did not arrive in Mexico until the 15th century. Spices: Although the national territory was rich in all kinds of food, there were not many spices. The Spaniards brought cinnamon, pepper, anise, rosemary, basil, oregano, and saffron, among others.  Sugar: Sugar cane was introduced to Mexico during colonization, as it began to be planted in Veracruz, which had the right conditions for its cultivation.  Rice: Although it is almost impossible to imagine Mexican gastronomy without Mexican-style rice, this ingredient is not endemic, as it was brought by the Spaniards. Pork and beef: The colonizers also introduced beef and pork to our country, as at that time, the natives only consumed fish, turkey, and other animals.  Olive oil: Both olives and olive oil arrived in Mexico thanks to the Spaniards. Lard: Dishes prepared by the indigenous people were not cooked with fat, but this changed with the arrival of the colonizers, leading to the creation of tamales with lard and other fried dishes. Churros: These delights, which are usually sprinkled with sugar and cinnamon and then served with hot chocolate, arrived in Mexico thanks to the Spaniards.  Bunuelos: Like churros, the crispy and sweet bunuelos were also invented in Europe.  Chorizo: With the arrival of pigs in Mexico, specifically in Toluca, this sausage began to be produced in our country, which is why Toluca chorizo is so famous! Bread and pastries: Wheat was not cultivated in Mexico, so the consumption of bread and pastries began only after colonization. Cider: It is said that Franciscan evangelizers began producing cider in Mexico during the 16th century.  Wine: According to INAH, in 1524, Cortés ordered all Spaniards to plant grapes for wine production.  You can also read: What was eaten in pre-Hispanic Mexico? Mexican food, the meeting of two worlds After many years, Mexican food became a fusion of flavors from here and there, resulting in amazing dishes that are now national symbols, the most important of which are: Mole: Mole is of pre-Hispanic origin, as it was prepared with a mixture of chiles, pumpkin seeds, tomatoes, and herbs. However, the mole we consume today is the result of convent cuisine, where spices brought from other parts of the world were added, as well as bread, tortilla, fruits, and more.  Tamales: Although tamales existed before colonization, with the arrival of the Spaniards, meat and lard were added, giving them their characteristic flavor and texture.  Carnitas tacos: Carnitas tacos are a delicacy, resulting from the arrival of pork and cilantro in our country.  Barbacoa: The natives already used the method of cooking underground; the barbacoa as we know it today emerged when the Spaniards brought lamb meat to Mexico.  You can also read: Chiles en nogada and other Mexican dishes with Spanish influence