Taking a look at the History of Mexican Recipes. There are 2 critical reasons that explain the difference and 1 of them is historical. At one time Mexico and part of the United States were all part of the Spanish Territory. Yet, Mexico remained under Spanish control longer than the U.S., and the imprint of Spanish cooking can be seen in our Southwestern States: Texas, Arizona, New Mexico, Nevada and California. Later, this part of the United States was mostly colonized by European immigrants, English, Dutch, German and French.

If you ask a majority of Americans on when was the last time they ate Mexican food, usually it is within the last week. Mexican foods have become very popular in the United States. The problem is that the Mexican foods in America are not the same as they are in Mexico. Americans have added super fat and super sized the meals. If you go down to Mexico, you may not even find the same dishes because the dishes were created in America. Authentic Mexican food is rich in fresh vegetables, protein, and nutritious vitamins and spices.

Did you ever wonder what the secret is that creates that delicious salsa verde sauce? It is the shy tomatillo. This ingredient is often used in Mexican foods of all kinds. It is yellow when ripe, but most people prefer to use them when they are green. It grows in a papery husk that looks a lot like the Chinese Lantern flowers you see in gardens. They are, in fact, related, though the fruit from the Chinese Lantern is not used for anything.