Are Spanish and Mexican cuisines similar?
In truth, there is little similarity in cooking styles and dishes in Mexico and Columbia and in Spain. What you do have is overlapping ingredients – some that Spaniards took home with them after discovering America (like peppers, tomatoes, potatoes and chocolate); and others that were introduced by Spaniards to the New World, like pork, beef, rice, wheat and sugar. Tacos and enchiladas, for example, don’t exist in Spain, and even foods that have the same name, like Mexican tortilla and Tortilla Española, are entirely different (in Spain Tortilla Española is a potato omelet).
