| The cuisine of the Central American country, Mexico, is | | | | seasonal fruits and vegetables, never looking for |
| rich in history, flavour, contract, texture and colour. | | | | anything out of season which would more than likely |
| Mexicans specifically the well to do ones eat a varied | | | | have to be imported from thousands of miles away. |
| diet of fresh meats, fish, seafood, poultry, vegetables | | | | relatively all food eaten locally, except in Mexico City, |
| and fruits. Due to necessity, most foods are field fresh | | | | the capital, is produced locally |
| and never older than a couple days. Additionally due to | | | | Authentic Mexican cuisine should not be confused with |
| cost considerations, pesticides and herbicides are used | | | | North American Mexican-style fast food. While food |
| minimally and both fruits and vegetables are picked | | | | sold at places like Taco Bell mimic Mexican dishes it is |
| ripe or very near to ripeness. Mexicans only consume | | | | not to be considered authentic Mexican food. |