Authentic Mexican Quotes

“By a decade after the 1521 fall of Tenochtitlán, the Mexican natives had already adopted a new set of flavors into their existing large assortment. There seemed to be an “absence of strong cultural resistance to the introduction and use of foreign plants,” as one researcher found recently when he tried to discover what had become of so many of those pre-Columbian crops in modern Mexico.11”
― Rick Bayless, Authentic Mexican: Regional Cooking from the Heart of Mexico

“peoples that made up the Meso-American empires had orchards full of avocados, coconuts, papayas, pineapples, prickly pears and a long list of others whose names don’t ring familiar in our ears. Their farms grew the father of our red tomato and a little green husk “tomato”; there were chiles, manioc, sweet potatoes, four kinds of squash, peanuts and at least five major strains of beans. Epazote was the herb of preference (as it is today), and there were huge quantities of amaranth and chia seeds to make into”
― Rick Bayless, Authentic Mexican: Regional Cooking from the Heart of Mexico