User:Ronsmith100/sandbox
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Native Cusine of Norhten Mexico is primarily non-mesoamerica andigenous native cooking with some Spanish influence over many years. Native America tripbes of the southwest developed their diet based primaritly on native plants and animals alonfg with corn, beans, turkey,m an
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, elements added after the Spanish conquest of the Aztec Empire in the 16th century. The basic staples remain native foods such as corn, beans and chili peppers, but the Europeans introduced a large number of other foods, the most important of which were meat from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and spices.
While the Spanish initially tried to impose their own diet on the country, this was not possible and eventually the foods and cooking techniques began to be mixed, especially in colonial era convents. Over the centuries, this resulted in various regional cuisines, based on local conditions such as those in Oaxaca, Veracruz and the Yucatán Peninsula. Mexican cuisine is closely tied to the culture, social structure and popular traditions of the country. The most important example of this connection is the use of mole for special occasions and holidays, particularly in the South region of the country. For this reason and others, Mexican cuisine was added by UNESCO to its list of the world’s "intangible cultural heritage".