The uniqueness of foods among such Spanish-held territories as Mexico, the Philippines and Cuba and the distance from one to another also explains why foods in those nations remain so dissimilar and why the foods of countries conquered by Spaniards is so different. Solely from the perspective of culinary diversity and deliciousness, it was a win-win. To some extent, the vast variety of new ingredients and techniques were also shared among conquered lands. It was the advent of eating not just for survival, but for pleasure.
Many of those foods were ultimately introduced to the European continent. Because traditional Spanish foods were an ocean away, it made sense the Spaniards would adopt indigenous foodstuff. The “new world”–Mexico in particular–was rich, fecund, and replete with such crops such as beans, pumpkins, chilies, avocados, tomatoes, cocoa, cotton, tobacco, corn, and cassava, foods that could not be found in Mother Spain.Īll the territories explored and conquered by the Spaniards had their own bounty of unique and delicious culinary offerings. At the time of conquest, the European diet was principally comprised of bread, olive oil, olives, “meat,” and wine.
Instead, Spanish discoveries included indigenous cooking techniques and ingredients that forever altered the way scions of Spain ate. Because Columbus sailed the ocean blue in 1492 and a succession of Spanish explorers followed suit, you might expect that Spanish cuisine would have proliferated across the new world.
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