Corn has been the major food in all of Mexican food history.

According to historians, corn is being cultivated for over 7000 years. Consequently, the major part of diet in the pre-Colombian Mexico was purely native, with nutrition based on corn. It could be made into flavorful tortillas and tamales, or rendered into flour for other variations. Depending upon the ways of the people, and with minor changes in all of Mexican food history, this diet was supplemented with vegetables and meat, and often combined with a great variety of spices, known as "Chile". Sweet potato, beans, "chayote", and "jicama", herbs such as "los quelites", "quintoniles", "huazontles", and a wide range of mushrooms were also relied upon. Meat comprised of indigenous wildlife such as deer, rabbits, armadillos, "tepezcuintles", and birds such as turkeys, and quails could also be served.

The conquest of Mexico in 1521 gave rise to a cultural culinary blend in the progression of Mexican food history. Throughout the colonial times, inspirational Spanish nuns developed new pastries and covered sweets, like "natillas", "cajetas", and "bụuelos". There is no mention of a Mexican Pharmacy in earlier times. Mexican food history has got its own horizon. The most famous of the nuns creations is the spicy "mole poblano" sauce born from the "mulli" a typical sauce of the "nahuas" which combines a variety of "chiles". Vanilla, a substance derived from the fruit-pod of a certain species of Mexican orchid and chocolate, which comes from the fruit of the Mexican cacao tree which has got some direct impact on Mexican pharmacy, were used extensively in Mexican-Indian dishes, and are probably two of those few ingredients that later found worldwide acceptance.

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