The biggest difference is the widespread use of corn products (corn dough/curries, tortillas, tamales, pozole, drinks, etc.) and chili in Mexico. Spanish food uses less (or not as much) food. Part of the reason is that most chili peppers are native to Mexico (as is corn), so there are so many varieties.

Spain also tends to use spices (such as saffron) more liberally, while in Mexico there is a wide variety of fruits and vegetables. In Mexico, for example, it is common to eat cactus leaves (called nopal) and prickly pear berries, whereas in Spain it is not common. Likewise, epazote is an herb native to Mexico, not Spain, and a truffle fungus called huitlacoche is common in Mexico but not in Spain.

Although olive oil is used in Mexico, it is not used to the same extent as in Spain. In Mexico, canola oil, corn oil, and pork fat are more common. Likewise, wine consumption in Mexico is not as high as in Spain, France, or Italy.

Both countries consume large amounts of wheat bread, desserts and pastries such as fritters, flan, empanadas, mayonnaise, etc. Both countries consume large amounts of pork, beef, lamb, goat, chicken, and seafood in similar dishes (tacos and other items). except corn-based products). Mexico has a "Caldo de res" or "Cocido de Res" (beef stew) version with corn on the cob, cabbage, potatoes, carrots, pumpkin and chayote (a Mexican vegetable), while the Spanish version does not have corn or chayote ,on the contrary. Mexicans might have pork belly charros (meat beans) with pork belly, peeled cooked tomatoes, and pickled jalapeno peppers, while Spanish people have "fabadas" (beans with meat).

Both countries eat figs, pomegranates, dates, lemons, oranges, apples and other fruits. Eat broad beans, lentils, chickpeas/garbanzo beans, etc. A variety of nuts are consumed in both countries. Spain doesn’t have a lot of paella, but Spain has a lot of paella. Gazpacho, a cold tomato soup, is more common in Spain than in Mexico. Mexico has "Coctel de camarones" (shrimp cocktail) instead of tomato juice, avocado, onion, cilantro, lemon juice and hot sauce.

Tapas is uniquely Spanish, although there is a similar concept in Mexico called "antojitos", although it is rare to see a restaurant dedicated to a tapas bar. Tapas and side dishes in Spain are also a way of life in northern Spain, one of the gastronomic capitals of the world, especially around San Sebastian.

Ham-Mexicans don’t like ham, and Mexico is not as good as Spain. Jamón ham in Spain is a religion, in Mexico it's just another produce found in supermarket refrigerators.

Spain also has a greater variety of sausages and cheeses than Mexico (similar to France and Italy), but Mexico is also a large consumer of a variety of sausages and cheeses, as well as other dairy products, which were often part of Spanish culture during the colonial period origin. The Spaniards tend to use dry-cured sausage that needs no cooking, while in Mexico it's more common to have fresh, raw sausage that needs to be cooked (I prefer the latter because it's mixed with fresh garlic, pepper, etc. -It gives a very salty taste which is not present in the pickled version. However, it is found in both countries and in one the other is more common. The best chorizo ??I've ever had was bought in a colonial Mexican town sandwich shop owned by a family that has been raising their own pigs and making the chorizo ??the old fashioned way.