Mexican cuisine as we know it today goes back at least 1,500 years, according to a new study that looked at 500-1,500 A.D. food preparation ingredients discovered in two Oaxacan caves.
Based on the evidence, cavemen then had 122 dried and fresh chiles, along with corn, squash, beans, avocados, agaves, prickly pears, tropical zapote fruit, berries, wild onions and more at their culinary disposal.
Like a well-organized pantry, the chiles had pride of place just to the right of the entrance for one of the caves.
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