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Information about Mexico

Region	Mexico
Country	Mexico
Climate and soil	Tropical Mexico is invested in summer by humid air coming from the Gulf of Mexico (NE trade wind), with copious rains from the end of May-June to September-October. Often at the beginning and around the middle of this period, disastrous cyclones are formed. The maximum rainfall is recorded in the coastal plain on the Gulf of M. and on the eastern slopes of the sierras, where the annual quantity exceeds 1500 mm (up to over 4000 mm in S). The pacific coast is reached, always in summer, by twenty monsoon-type periodicals, which trigger abundant rainfall, except to N of the Tropic of Cancer. In the sheltered plains and basins (Sonora, Sinaloa, Baja California), the amount of precipitation is very modest and irregularly distributed. The cyclones (chubascos) that hit the southern and western coasts of Mexico are usually less violent than the Atlantic cyclones. In the winter, the Gulf of Mexico slope can be reached by northern, cold and dry winds (nortes), which cause frosts on the alteterre and in the plains, and also more or less long periods of drought. The peaceful facade, protected by wet trade winds and nortes, is generally dry; only the Tijuana region, in northern Lower California, has Mediterranean-style winter rains. All the interior, precluded to the winds, receives scarce rainfall (500 mm per year, at S), which decrease towards N up to 300-400 mm; less than 200 mm are recorded in the coastal region of the Vermilion and less than 100 mm in central Lower California.
History	According to some, the oldest traces of man's presence in Mexico are those found in Tlapacoya, on the central plateau, and date back to 20,000 BC. about. However, absolutely certain and widespread testimonies date from the end of the Pleistocene, between 9000 and 7000 BC. It was probably from this period that in the central-southern highlands of Mexico the bands dedicated to hunting and harvesting began the slow process of domestication of important food plants (corn, beans, amaranth, avocado, chilli, pumpkin), adopting other sedentary life forms, inventing agricultural techniques, ceramics and weaving; a process that culminated between the 4th and 2nd millennium BC, a period dating back to the archaic settlements of Tehuacán, Cuicuilco and Zohapilco (Tlapacoya) in the central plateau, of Puerto Marqués on the Pacific coast and of the Oaxaca Valley to S.
Typical dishes	Mexican cuisine is one of the most popular delicacies in the world for its spicy, intense and particularly spicy tastes. It is a cuisine rich in proteins, vitamins and minerals. Appreciated therefore for its genuineness is sometimes turned away by many for its particularly HOT character. The fame of Mexican cuisine has very ancient origins, when the Spanish conquistadors arrived at Tenochtitlan, now Mexico City, they discovered the culinary characteristic of the natives consisting mostly of corn and chilli, along with beans and pumpkin. With the succession of seasons and years, the Spaniards mixed their gastronomy with the indigenous by introducing in the diet of native Mexicans also rice, beef, pork, chicken, onions ... Later, in the period most colonial were used many American products such as tomatoes, avocado, papaya, pineapple, turkey and peanuts. So today, all Mexican gastronomy is very much based both on the Mayan and Aztec traditions and on the Spanish ones. However, we enter in detail by listing some traditional recipes of Mexican cuisine. Before listing the best recipes of today's cuisine we want to remember that the foods change from region to region, due to climatic differences and especially for cultural differences (sometimes less influenced by the Hispanic ethnicity in favor of that Maya). The northern part of Mexico in fact is much more specialized in meat, especially beef, the opposite area, the southern one is instead the best if you want to taste dishes with spicy vegetables and white meats like chicken and turkey.