Mexico-Mexicans are world-famous for eating fruits and peppers. In Mexico, whether in urban or rural areas, whether in ordinary families or luxury restaurants, peppers are indispensable on the table. Mexicans eat peppers in a variety of ways. Making Chili sauce with meals is the most common practice. The locals call this sauce salsa. Salads are placed on the table for breakfast, lunch or dinner. Although the main ingredient of salsa is pepper, its taste and color are different because of its different ingredients. The most common are green and red salads. Green salsa is made of green peppers, a green tomato, coriander and onion. This sauce has a faint fragrance. Spicy but not dry, refreshing and appetizing. Red salsa is made of red pepper and red tomato, which is spicy and mellow. Molay is the most famous cooking sauce in Mexico. It is made of pepper and chocolate, corn, nuts and spices. It is an indispensable seasoning for cooking meat dishes, such as Mali turkey and Mali beef. There are two main colors of ink: sauce red and green. The red sauce tastes mellow, and the green sauce tastes fragrant. In Mexico, Puebla and Morey in Oaxaca are the most famous. Mirpa Alta, a village on the outskirts of Mexico City, the capital, holds a grand Mali Festival every year. It is said that there are more than 100 species of sea eels on display. Pickled peppers are also the favorite of Mexicans. The most common pickled pepper is soaked with green pepper. Some pickled peppers also put some carrots, onions and other vegetables, including green, white and orange, with bright colors. Eating pickled peppers for dinner is appetizing and boring. McDonald's and KFC from the United States even had to do as the Romans do and sell pickled peppers in hamburgers to cater to the spicy taste of Mexicans. In Mexico, the easiest way to eat Chili is to eat it dry. This way of eating is said to have originated in the countryside. Farmers work in the wild, hungry, pick up some peppers in the field and eat some tortillas, which is a meal. Now, this way of eating has also spread to the big hotels in the city, just washing the whole pepper and cutting it into pieces and putting it on a beautiful small plate. Nowadays, Mexicans have developed their ancestors' hobby of eating Chili peppers to the pinnacle. Who eats fruits and peppers? So are Mexicans. In Mexico, whether in the parks of big cities or in the markets of remote rural towns, you can see vendors peeling mangoes and sweet oranges, dipping them in sticks with a layer of red pepper powder and selling them loudly; Tourists hold mangoes or oranges dipped in Chili powder one after another, and their mouths are red with relish. Mexicans drink tequila with Chili sauce, which is sold in supermarkets and hotels. When drinking, everyone should prepare two small cups, one is wine and the other is pepper juice. Take a sip of wine and a sip of Chili juice, which is unique. There are many kinds of peppers in Mexico, big and small, red and yellow, long and round, which are dazzling. Once at a restaurant, my friend took some dark red berries the size of mung beans from the table. It is really cute. Try it. It's very spicy. A friend said that this is a kind of wild pepper unique to Mexico. On another occasion, a Tibetan compatriot from China felt that the pepper on the table was not spicy enough. The waiter said it was spicy, and then he brought a strawberry-sized yellow pepper from the kitchen. The compatriot bit a small piece. It was so hot that I grinned and sucked, even though it was hot enough.