Burros

Mexican cuisine is very diverse, strongly regional and almost always bold (although not necessarily hot) in flavour. Since Mexico spans several climatic zones, the types of foods available varies greatly from region to region. Something which is a favourite on the coast may be unavailable further inland.

Mexican food doesn't have to be high in fat like so many other countries foods. The wonderful flavours of the spicy tomato sauces and salsas have an extremely low fat content and taste amazing. Mexican dishes do not range simply from mild to spicy but incorporate smokey sensations and also citrus bite. The use of limes, tamarind and vinegar, spices such as cumin and cinnamon, and herbs such as oregano and coriander (cilantro) give Mexican food its varied and exciting flavours.

Chillies are available in many different varieties, from the mild Anaheim peppers to the strong Habanero. They can be green, red, or brown; fresh, pickled or dried; mild, biting, or fiery and are used in almost all Mexican dishes.

Dishes based on fresh ingredients such as vegetables, fish, and fruit, are naturally healthy. The ingredients that make up the Mexican cook's palate are some of the richest in vitamins A, C, and E, and in cholesterol-free protein. The Mexican diet includes a variety of beans, rich in protein and fibre. Corn, when combined with beans or prepared as masa for tortillas, becomes a very good source of protein and other nutrients. Tomatoes are an excellent source of vitamins A and C. Varieties of squash, such as pumpkin, provide abundant vitamin A or beta carotene. Avocados and the seeds and nuts that make up the traditional guacamoles are the best sources of vitamin E. And there's more to the chilli than heat: chillies provide some of the best sources of vitamins A and C.