Mexican cuisineMexican cuisine

The staples of Mexican cuisine are typically corn and beans. Corn, traditionally Mexico's staple grain, is eaten fresh, on the cob, and as a component of a number of dishes. Most corn, however, is used to make masa, a dough for tamales, tortillas, gorditas, and many other corn-based foods. Squash and peppers also play important roles in Mexican cuisine.
The most important and frequently used spices in Mexican cuisine are chili powder, oregano, cilantro, epazote, cinnamon, and cocoa. Chipotle, a smoke-dried jalapeño chili, is also common in Mexican cuisine. Many Mexican dishes also contain garlic and onions.
Next to corn, rice is the most common grain in Mexican cuisine. According to food writer Karen Hursh Graber, the initial introduction of rice to Spain from North Africa in the 4th century led to the Spanish introduction of rice into Mexico at the port of Veracruz in the 1520s. This, Graber says, created one of the earliest instances of the world's greatest fusion cuisines.[2]

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The First Party System is a model of American politics used by political scientists and historians to periodize the political party system existing in the United States between roughly 1792 and 1824. It featured two national parties competing for control of the presidency, Congress, and the states: the Federalist Party (created by Alexander Hamilton) and dominant to 1800, and the Democratic-Republican Party (created by Thomas Jefferson and James Madison) and dominant after 1800.
The First Party System ended during the Era of Good Feelings (1816–1824), as the Federalists shrank to a few isolated strongholds. In 1824-28, as the Second Party System emerged, the Democratic-Republican Party split into the Jacksonian faction, which became the modern Democratic Party in the 1830s, and the Henry Clay faction, which was absorbed by Clay's Whig Party.

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