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Don’t miss the Hummus a la Mexicana. June 14, 2021 Clockwise from top left: chicken shawarma, ribeye, tempura cauliflower governator, and machete de birria. Photograph by José R. Ralat Of all the possible hybridizations of Mexican food, a blending with Middle Eastern cuisine is perhaps one of the most natural. The two cultures have a long history of intermingling food traditions: in the 1930s, Lebanese and Iraqi immigrants to Puebla, Mexico, and their neighbors adapted shawarma into tacos árabes, which later morphed into Mexico City’s classic tacos al pastor and Monterrey’s tacos de trompo initially called tacos doneraki (a portmanteau of doner kebab and Iraqi) in the 1960s. Many food terms in Spanish come from the Arabic, including aceite (oil), azúcar (sugar), and lima (lime). Alambres (wires), a popular Mexican dish, developed from Middle Eastern kebabs. Mexican staples like fragrant cilantro, earthy cumin, and rejuvenating lime are ingredients adapted from the Moors

Nuevo leóxMexico cityDistrito federalUnited statesLa mexicanaKaren diaz bizuetAnas mousaMuslim moorsMiddle easternJordan bred anas mousaShawarma is lifeTacos exteriorTacos hummusமெக்ஸிகோ நகரம்திஸ்திரிதோ கூட்டாட்சியின்ஒன்றுபட்டது மாநிலங்களில்