Flour tortillas are more common in northern Mexico

The chemistry of ancient tacos

This 16-minute podcast explores the chemistry of Mesoamerica's corn tortillas, which involve a 3,500-year-old chemical process called nixtamalization that releases vitamins, including niacin, one of the essential B vitamins. This process also makes the tortillas softer and more delicious. Corn tortillas were a staple in Mesoamerica, and the archaeologist interviewed in this podcast argues cultures like the Aztecs and Maya wouldn't have thrived without nixtamalization.

The perfectly rolled burrito depends on the tortilla

Experts recommend warming a tortilla before wrapping it around the filling. Once warm, you should distribute the ingredients evenly on the back half of the tortilla for a uniform shape.

Tex-Mex is its own distinct cuisine with roots in the Texas borderlands

The cuisine emerged from Tejano cooking, blending northern Mexican ranch food with ingredients such as yellow cheese, beef, and wheat flour. Dishes now considered staples, including chili con carne and fajitas, were Tex-Mex inventions rather than traditional Mexican dishes.

Chihuahua, Mexico, is the birthplace of burritos

Ciudad Juárez is home to dozens of burrito restaurants and food stalls, each with its own signature preparation. In Villa Ahumada, typical fillings include chiles rellenos and local cheese.

Burrito styles vary across the US and Mexico

Mexican burritos are typically simple, containing 1-3 ingredients. (One exception is Sonora’s burro pecheron, which includes additions like avocado and pepperoni.) American burritos are typically larger and have a wider range of ingredients.

The California Burrito is a french-fry filled spin on the Mexican staple

A California Burrito features carne asada and a generous heap of french fries wrapped in a flour tortilla. Its exact origin is unclear, but it's believed to have been invented in the San Diego area sometime in the 1980s.

Unique ingredients and preparations differentiate burrito styles

Examples include California burritos, which wrap french fries in with the other ingredients, and chimichangas, an Arizona specialty in which the burrito is deep-fried prior to serving.

Are burritos sandwiches?

In this video, we trace the burrito's origins, explore the legal and culinary battles around its classification, and break down why this seemingly simple food raises such a complicated question.

There are more than a dozen burrito types in the US

Different regions have different aspects, including Mission-style in San Francisco (and nationwide via Chipotle), the chile Colorado burrito, New Mexico’s breakfast burrito, and fusions like the Korean burrito.

Pizza is believed to have been invented in Naples

Flatbreads were eaten by ancient Egyptians, Romans, and Greeks, but historians trace pizza—flatbread with toppings, including present-day staples like tomatoes, cheese, garlic, oregano, and oil—back to 18th-century Naples, where the food was loved by its working poor, who appreciated a cheap, tasty meal. Naples formally became a part of Italy in 1861.

One food history professor says pizza is more American than Italian

Alberto Grandi, a professor at the University of Parma, argues that Italians who left the country developed the food now considered "traditional Italian cuisine," thanks to abundant ingredients and opportunities that were not available in the impoverished country they left behind.

LA's oldest Mexican restaurant pioneered the burrito in America

El Cholo Spanish Cafe opened in 1923. It was among the first to serve several now-common Mexican dishes, including burritos in the 1930s, guacamole in 1955, and nachos in 1959.

The ancient origins of focaccia

Focaccia, the Italian flat oven-baked bread that’s often a canvas for delightful culinary artwork, has been around for thousands of years. Archeologists have recently discovered evidence of flatbreads similar to today’s focaccia dating back to the Late Neolithic period in the Fertile Crescent. Researchers believe that communities from present-day Syria and Turkey made these distinctive loaves for large gatherings. Learn more about the bread’s history in this Archeology News article.

New Mexico is home to a 'breakfast burrito byway'

Santa Fe's Tía Sophia's was the first restaurant to offer breakfast burritos in the 1970s, a heritage New Mexico has fully embraced. Look no further than its "breakfast burrito byway," a state-sanctioned trail that allows visitors to check out some of the best morning bites in the country.

Pizza became more popular in Italy after it took off in the US

Pizza was invented in Naples, though it wasn't particularly popular outside the region. As it grew more popular elsewhere—and as more American and European tourists visiting Italy began asking for it—restaurants across Italy adopted the cuisine. It's something anthropologist Agehananda Bharati calls "the pizza effect."

See the path Spanish conquistadors took to conquer the Aztecs

Spanish expeditions reached central Mexico as the Aztec Empire was expanding its influence. After securing bases in the Caribbean, they advanced west into Aztec territory, triggering a cascading conflict depicted in this interactive map and timeline.

The true origins of the Western tumbleweed

Tumbleweeds are iconic features of classic American westerns, seen blowing across a desert landscape as a cowboy walks into town. But this species isn't native to the US Southwest. In fact, it was unintentionally imported from Russia. As farmers loosened the ground in the West, they created the perfect breeding ground for the Russian thistle tumbleweed to flourish there. Watch more on its history here.

Cinco de Mayo is a regional holiday concentrated in Puebla and celebrated with local cuisine

Puebla is considered by many food experts to be an excellent culinary destination. Traditional dishes you may find there on Cinco de Mayo include mole poblano, a complex, dark sauce born in a 17th-century convent; chalupas, fried tortillas topped with salsa and meat; and chiles en nogada, stuffed peppers topped with walnut sauce and pomegranate seeds.

A comprehensive taxonomy of American tacos

Tacos may be a Mexican food, but they're wildly popular in America and in a number of different styles. This lengthy guide from Serious Eats was compiled after visiting more than 1,000 taco shops. It breaks down the differences between the many variations on the form (including breakfast, barbacoa, and Deli Mex) you'll encounter in different regions of the country. We don't recommend reading on an empty stomach!

The Maya were an ancient Mesoamerican civilization that built dozens of major cities across present-day Mexico and Central America.

Mapping the origins of the world's crops

Food has evolved alongside humanity, and through globalized trade, much of the world can enjoy foods once isolated to one region. Examine where your favorite foods originated from and see how diet differs across cultures with these interactive...

The ancient crops we've forgotten how to grow

Roughly half of all world calories today stem from maize, wheat, and rice. But for most of history, plants were domesticated in highly local places. This video dives into the scientists learning about crops no longer highly in use that once fueled entire civilizations in North America. Some forgotten crops include pitseed goosefoot, maygrass, and sumpweed.

A Connecticut man claims he invented the wrap

Bobby Valentine, a Connecticut-based restaurateur, claims that the burrito-inspired item was invented because someone requested a club sandwich on a day when his toaster was broken. Improvising, Valentine threw all the ingredients into a tortilla and put it on a $4 grill.

Frozen burritos made the dish widely available in the 1950s

California native Duane Roberts, who also pioneered the frozen hamburger patty, invented the frozen burrito in 1956 to be easily prepared at fast food restaurants. This innovation also allowed it to be sold in supermarkets.

Texas' includes German, Mexican, and Polish influences

Beef brisket, served with white bread and pickles, and sausage—a holdover from German immigration in the 1800s—are two of the most popular dishes. The southern end of the state brings together Mexican barbacoa and fajitas.

Learn how Mexico’s anti-slavery stance shaped the US–Texas conflict

Historian Alice Baumgartner explores how Mexico’s abolition of slavery clashed with Anglo settlers' ambitions in Texas. The episode reveals how enslaved people fled south to freedom, reshaping the politics that led to Texas independence and the Mexican-American War.

US immigrants shifted from primarily originating in Ireland and Germany to Mexico and India.

Sinaloan sushi is a Mexican take on the Japanese classic

Sushi became popular in Mexico in the early 20th century, thanks to Japanese immigrants who settled in Sinaloa, a Mexican state that runs along the Pacific Ocean. The region’s modern-day sushi blends both cultural traditions, evident in items like the Mar y Tierra roll, which includes carne asada and shrimp.

Mexico’s political chaos weakened its defense against US invasion

Mexico’s post-independence instability—marked by coups, power struggles, and weak central control—left its northern frontier vulnerable. That political fragmentation shaped Mexico’s unpreparedness during the Mexican-American War and helped enable US conquest.

Why Cinco de Mayo is more popular in the US than Mexico

Many in the United States believe Cinco de Mayo (celebrated annually on May 5) is Mexico's equivalent of the Fourth of July, but that's a common misconception: The holiday commemorates a battle in the fight for independence rather than the day Mexico declared independence. Interestingly, the holiday is more celebrated in the US than in Mexico, largely thanks to the Chicano Movement of the 1960s and 1970s.

COVID-19 disruptions revived ancient chinampa farming in Mexico City

When the pandemic disrupted food supply chains, chinamperos—farmers who cultivate the Aztec-era “floating gardens” built atop shallow lakebeds—shifted to direct sales in the city, boosting their visibility and reconnecting residents with a longstanding local agricultural tradition.

The long history of an ancient Andean beer made from corn

And often chewed before brewed. From dank chicherias in small towns to gourmet big-city restaurants catering to tourists, the traditional fermented-corn beverage chicha is still being drunk throughout the Andes. Read more here.

The Aztec Empire ruled over 80,000 square miles of central Mexico for nearly a century—until a small band of Spanish conquistadors brought it down in 1521.

The evolution of Mexico City, from the Aztecs to today

The sprawling modern city situated in the Valley of Mexico began a millennium ago as an island in the middle of Lake Texcoco, connected to land through a series of causeways. Learn how the Aztecs built Tenochtitlan, how the Spaniards conquered it, why the lake disappeared, and more with this visually rich history and geography of a city of 9 million people.

Inspired by the burrito, wraps took over the food scene in the 1990s

Using the burrito as a model, World Wrapps in San Francisco pioneered the fast-casual concept with a menu of wraps filled with gourmet ingredients like sauteed salmon and saffron rice.

Make these Aztec-inspired amaranth and honey skulls for Dia de los Muertos

On the Day of the Dead, ghosts enjoy earthly delights amid Mexican cemeteries. Baskets of sweet breads and tamales grace graves, while altars honoring the departed display hot chocolate and chicken legs. Hear from experts why this morbid day emphasizes the significance of offering foods loved by the dead. Intrigued? You can learn to make them yourself with recipes provided.

The common 'Three Sisters' mound-planting system used by natives

In the 17th century, Native Americans cultivated a three-plant combination of corn, beans, and squash—a symbiotic tradition dating back hundreds of years. The corn allowed the beans to climb, the beans fertilized the plants by extracting nitrogen from the air, and the squash leaves protected the soil and preserved moisture. Learn more about the tradition here.

The first Americans arrived between 14,000 and 40,000 years ago

Early peoples migrated to the Americas via the Bering Land Bridge or coastal routes, spreading across the continent as hunter-gatherers. Archaeological sites in present-day New Mexico containing stone tools and animal bones mark some of the earliest confirmed evidence of human life in North America.

The southbound Underground Railroad: finding freedom in Mexico

Until recently, the southbound Underground Railroad, as some scholars call it, has been largely overlooked, mainly because it left so few traces in surviving records. Read this article to learn more about this dangerous path and its travelers.

Tequila is made from the blue agave plant and can only be produced in Mexico

By law, tequila must be produced from blue Weber agave grown in Jalisco and a handful of other Mexican states. The plant takes years to mature before harvest, after which it is cooked, crushed, fermented, and distilled into blanco, reposado, or añejo, depending on its aging process.

Italian immigrants brought pizza to Argentina in the late 19th century

Two million Italians emigrated to Argentina between 1880 and 1920, many of them the poor who regularly ate pizza. In Argentina, they were pleased to find that mozzarella was plentiful, allowing them to make cheesier pies. By 1882, Italians owned 126 of the 198 bakeries in Buenos Aires, as well as the majority of shops selling butter, cheese, and pasta.

The Aztec Empire began as a three-city military alliance

The Aztec Empire emerged in 1428 when Tenochtitlan, Texcoco, and Tlacopan formed the Triple Alliance, combining military power and tribute networks. This pact transformed the three city-states into a dominant regional empire that rapidly expanded across central Mexico.

Bake bread like a Roman, and honor Ceres, the goddess of wheat

Grains made up about 70% of the Roman diet, and the word "cereal" stems from the goddess Ceres—the Roman equivalent of Greece's Demeter—to whom they prayed for good harvests. Cato the Elder, a famous statesman, left behind a simple home recipe for a Roman loaf.

The Mississippian culture mastered corn cultivation, long-distance trade, and complex governance

From roughly 1100 to 1540, Mississippian peoples across what is now the Southeastern United States mastered corn cultivation, built political structures that organized large populations, and maintained trade networks that spanned much of the continent.

Cinco de Mayo holiday celebrations originated with California's Mexican Americans during the Civil War

California Latinos first celebrated Cinco de Mayo in 1862 through patriotic assemblies called Juntas Patrióticas. Ardent Union supporters, these individuals saw the Puebla victory as a win for democracy against both French imperialism and the Confederate cause.

San Francisco's Mission-style burritos, which are packed with rice and other fillings, were designed for hungry firefighters on the go.

The Valley of Mexico sits over 7,000 feet above sea level

Once dominated by the shallow waters of Lake Texcoco, the high-altitude Valley of Mexico—surrounded by volcanic peaks—was home to the Aztec capital Tenochtitlan. This resource breaks down the region’s unique geography and why it became a cradle of Mesoamerican civilization.

Food is central to celebrating Day of the Dead

Some items, like pan de muerto, hold specific symbolic meaning for the holiday. But ofrendas also often include everyday dishes that were favorites of the deceased, such as tamales or spiced hot chocolate, to entice them to visit.

Learn to speak the ancient Aztec language Nahuatl

Across the Aztec Empire, you'd be met with variants of Nahuatl, the indigenous language still spoken by approximately 1.5 million people today. This free, self-paced online university course teaches the Veracruz variant, beginning from the language's "piltlahcuiloltzitzin"—or alphabet—to how to conduct specific "tlamachtiliztli" or ceremonies.

The history of sufganiyot, or Hanukkah doughnuts

Mediterranean-focused food blogger Tori Avey shares her best recipe for fluffy, sugar-dusted sufganiyot and explains the history of the sweet that combines European and North African traditions.