MexicowasonceruledbySpain,andinfluencedbytheancientIndianculture,thedishesaremainlysourandhot.AndpepperhasbecomeanindispensablefoodforMexicans.Mexico'sindigenouspeppersareestimatedtobeasnumerousas100,rangingincolorfromfieryredtodarkbrown;asforpungency,thethinnerthebody,thehigherthepungency,thechoicecanbebasedonthiscriterion.
墨西哥因为曾被西班牙统治过，而受到古印第安文化的影响，菜式均以酸辣为主。而辣椒，成了墨西哥人不可缺少的食品。墨西哥本土出产的辣椒估计有过百款之多，颜色由火红到深褐色，各不相同;至于辛辣度方面，体形愈细，辣度愈高，选择时可以此为标准。
Mexicanbreakfastcanbedescribedas"refreshing".Allkindsoffoodarechili-based,evenmuffinsaremadeofchilipeppers,authenticMexicandishes,mostlymadeofchilipeppersandtomatoes,tastesweet,hotandsour,andmorethan90%ofthesauceismadeofchilipeppersandtomatoes.
墨西哥的早餐可以用“醒神”来形容，各式食物都以辣为主，连松饼都是以辣椒制成，正宗的墨西哥菜，材料多以辣椒和番茄主打，味道有甜、辣和酸等，而酱汁九成以上是辣椒和番茄调制而成。
Mexicancuisineisdividedintostarters,soups,entreesanddesserts,ofwhichsoupsarelightertohighlightthesourandhotcharacteristicsofthemaindish;Mexicancuisineisnotrigidintablemanners,canonlybeeatenbyhand,fullyreflectingthecharacteristicsofitsnationalfrankandheroic.MilletisoneofthestaplefoodsofMexicansandoneoftheindispensableingredientsofMexicancuisine.Therearemanynon-staplefoodsmadefrommillet,suchasTaco,Nachosandsoon.Andamilletforthenext,freshFISH-baseddishes,dippedwithbuttersaucefishfilletdeliciousfragrance,largegrainofmilletisrefreshingandsweet.
墨西哥菜分前菜、汤类、主菜和甜品，其中以汤类较为清淡，用以突出主菜的酸辣特色;墨西哥菜不拘泥于餐桌礼仪，吃时可只用手，充分反映其民族爽朗豪气的特征。粟米是墨西哥人的主粮之一，也是墨西哥菜不可缺少的材料之一，而以粟米制成的副食品举不胜举，像Taco(粟米袋饼)、Nachos(粟米脆饼)等等。而一粟米为次，鲜鱼为主的菜式，沾上牛油制的酱汁的鱼柳香滑鲜美，大粒的粟米则爽甜过人。
Ink-stylesaladisunique,itsingredientsareequippedwithsimilarcucumbertastecactusandcabbagematerials,withorangesauce,refreshingentrance,withanink-stylecocktail,isrefreshingintheheart.
墨式沙律奇特无比，其用料配备了与青瓜口感相近的仙人掌和杂菜等材料，在加橙香的酱汁，入口清爽，配以墨式鸡尾酒，更是爽在心头。
