Spice Up Your Day: Top 14 Fun Facts About Mexican Food You'll Love to Unwrap!

1. Guacamole's Superpowers

Holy guacamole, we've hit an avocado jackpot! Rumor has it that this creamy green concoction is a one-stop shop to looking and feeling like a million bucks: Guacamole, packed with avocado goodness, provides health benefits like improved heart health, weight loss assistance, and an immune system boost, while also contributing to radiant skin and lustrous hair.
Source => twistedtaco.com

2. Iron Nuns: Culinary Pioneers

Forget Iron Chef, behold the Iron Nuns: These culinary sisters in Puebla, Mexico were the original gastronomic pioneers, secretly crafting iconic dishes like chiles en nogada and mole poblano. Using simple tools and a heavenly combo of pre-Hispanic and European ingredients, they whipped up over 300 recipes in their blessed kitchens, forever shaping traditional Mexican cuisine with little recognition for their divine creations.
Source => chicago.suntimes.com

Did you know the taco's ancient beginnings date back to 1,500 BC in Mexico, where corn was transformed into nutritious tortillas used as a spoon or vessel for delicious fillings even including grasshoppers? Get ready to be amazed!

=> Fun Facts about Tacos

3. Salsa Spiciness Science

If tectonic plates got taste buds, we know who they'd blame for the burning sensation: alas, the spiciness in Mexican salsas is actually dictated by the type and amount of chili peppers used, measured in Scoville heat units, with a delectable medley of jalapeños, serranos, guajillos, and arbol peppers taking the stage and sizzling out habaneros and ghost peppers in the hundreds of thousands of Scoville ranks.
Source => mexicali-blue.com

4. Burrito's Transformation

Behold, the mighty burrito: a monumental masterpiece of taste and convenience, forged to feed the hungry masses, and blessed with the power to unite Americans over their collective love for all things Mexican food. But where did this delightful concoction, stuffed with all things delicious, take on its modern form? The answer lies in the heart of the San Francisco Mission District: it was here that the humble burrito evolved into the unapologetically overstuffed Mission burrito, engorged with meat, salsa, corn, and more. Since then, its popularity skyrocketed with the help of Chipotle Mexican Grill, and the burrito continues to capture the hearts and stomachs of foodies across the globe.
Source => vox.com

5. Tortas: Sandwich Chameleons

Tortas: The Jack-of-all-Trades of the Mexican sandwich world, ready to satisfy your hunger needs for any meal of the day, served hot or cold, and potentially causing a debate on their true name origin. Behold the twist: These versatile delights, with telera or bolillo bread stuffed with meats, veggies, and garnishes, get their name from the Spanish word for twisted bread – and no, Northern Mexico's alternative moniker "lonches" isn't a nod to the English language.
Source => en.wikipedia.org

6. Corn's "Glow-Up" Moment

Before corn had its "glow-up" and became the golden child of Mexican cuisine, it was just another brittle, hard-to-chew seed on the Mesoamerican block: But then, around 1500 BCE, our culinary ancestors invented nixtamalization, turning corn into the superfood it is today and paving the way for mouthwatering masterpieces like tacos, tamales, and nachos – all thanks to the nutritious and versatile corn dough called masa!
Source => mentalfloss.com

7. The "Three Sisters" of Agriculture

Move over, Destiny's Child - Mexico's got its own trio of dynamic divas: Meet Cornella, Beania, and Squasha, the "Three Sisters" of Mexican agriculture! These gals have a harmonious way of growing that's been in the charts for centuries: It all starts with beans providing much-needed nitrogen to the soil for a healthy corn and squash crop, corn stalks acting as perfect poles for the bean vines to cling to, and squash plants spreading out to oust unruly weeds. This organic intercropping practice, first taking the stage in pre-Columbian Mexico and eventually touring as far as Native American groups in the Northeast, still has a dedicated fanbase today, as it forms the foundation of the indigenous American diet.
Source => tastecooking.com

8. Pan de Muerto: Bony Bread

Bones, bread, and no voodoo dolls in sight: Pan de Muerto, a traditional Mexican baked good, is specially made for the "Día de los Muertos" celebration. This delightful yet eerie treat takes the form of a round loaf ornamented with bone-like embellishments, but it doesn't harbor any hidden figurines. Instead, it's topped with a dough-made cross to represent Jesus' demise and symbolizes the joyous festivities of this significant holiday.
Source => artimexbakery.com

9. Pozole: A Lime's Makeover Magic

Once upon a lime, corn went from bland to grand, turning into a chewy revelation for a soup sensation: Traditional Mexican Pozole owes its unique texture and flavor to hominy, a puffed-up variety of corn achieved by soaking the kernels in water with lime, then simmering it in a broth with pork and letting the whole shebang dance through a garnish gauntlet of lettuce, onions, chiles, and salsa.
Source => benitosmexican.com

10. Taco Bell's Mexican Seduction

Dearest folks, brace thine tastebuds for an ironic twist in the tale of culinary mayhem: Taco Bell has defied disdainful critics and conquered the hearts of many Mexicans with its modern, non-traditional adaptations of their beloved cuisine. Venturing to the land where original flavors reign supreme, the Bell lured appetites with unique offerings like the Tacostada and tailored its services under the moniker "Es Otra Cosa" – spinning a spicy yarn as it blurs borders in the grand global village.
Source => chicagotribune.com

11. Nopales: Spiky Nutritional Gems

Who knew the secret to tasty Mexican dishes lies in an unsuspecting prick? That's right, folks, get ready to be 'cacti-vated': Nopales, or cactus pads, are a staple ingredient in Mexican cuisine, low in calories but packed with vital phytochemicals, antioxidants, and vitamins A, B-complex, and C, along with some essential minerals. Chop them up for sensational salads, tantalizing tacos, or fancy fajitas – just evict that slimy "baba" by boiling the pads with garlic or onion. Next time you're at a Latin American store, let this succulent surprise bring a spike of nutrition to your life!
Source => foodliteracycenter.org

12. Tequila Town's Liquid Gold

In a place where the streets are paved with liquid gold, and townsfolk toast to life instead of singing dirges: the town of Santiago de Tequila, not only birthed the lip-smacking beverage, but is also a World Heritage Site and a Pueblo Mágico. It boasts a rich history, tequila from ancient distilleries, and a bustling National Festival held each year from late November to mid-December.
Source => en.wikipedia.org

13. Ancient Chocolaty Ceremonies

Before we learned the art of cozying up with a warm mug of cocoa, ancient Mesoamerican revelers were nursing their chocolate cravings one ritual at a time: Mexican cuisine has deep roots in these ancient civilizations, with the Olmecs using cacao plants to make luxurious (and divine) chocolate drinks for ceremonies and remedies, while the Mayans concocted a heavenly brew called "xocolatl" from cacao seeds, chilies, water, and cornmeal. Fast forward a few millennia and the Europeans sauntered in, blending their own ingredients and culinary know-how into the mix, giving birth to your favorite fiesta foods like enchiladas, tacos, and the ever-essential guacamole.
Source => magnumicecream.com

14. Tamales: Warriors' On-the-Go Meal

Before their time with grab-and-go snacks, ancient warriors needed a purse-friendly meal to fuel their conquests – enter the mighty tamale: Tamales, the original "wrapped-and-ready" warriors' lunch, were invented by Aztec and Mayan soldiers who used corn husks and even tree bark to wrap various meats like fish and pork, since beef was harder to come by in ancient Mexico.
Source => eddiesmexicanrestaurant.com