Mexico   is   a   bit   odd.   Their   cusine   is   as   varied   as   are   their   people.   An   interesting   factoid   involves   their   renowned spiciness   which   is   entirely   region   related.   Foods   from   the   North   (Tijuana   &   San   Antonio)   are   smoking   hot   spicy, Foods   from   the   center   (Monterrey   &   Durango)   are   relatively   spicy,   while   foods   from   the   South   (Mexico   City, Acapulco   &   Cancun)   are   extremely   mild.   Spain   has   a   similarly   spicy   cusine   to   Mexico,   but   theirs   is   HIGHLY influenced   by   their   ancient   occupations   by   the   Phoenicians   and   Romans.   The   Moors   of   Morocco   are   also   unique contributors   since   the   Spanish   have   NO   aversion   to   Pork.   The   varied   immigrants   into   huge   Brazil   brought   a large   myriad   of   different   foods   with   them.   While   famous   for   their   local   grass-fed   Beef   and   cooking   methods   such as   their   sword   Barbecues   and   their   2”   thick   giant,   larger   than   your   plate   Porterhouse   Steaks,   duplication   can   be a   daunting   or   nearly   impossible   process.   Cuban   cuisine   is   a   unique   fusion   of   Afro-Caribbean,   Spanish,   French   & Haitian   Creole   as   well   dishes   and   cooking   styles   from   Mexico   and   central   America.   Typical   foods   often   feature tomatoes,   citrus,   bell   peppers,   cumin,   oregano,   seafood   and   more,   often   with   a   side   of   rice   &   beans   or   yuca. While Brazilian foods and Cuban foods aren’t really that similar (Cubans DO LOVE their Green Olives).