In Mexico, as in all cultures, many objects are used for growing or gathering, storing, preparing, cooking, and serving food. These are made from many different materials, including wood, straw, and metal, as well clay, lacquer, gourd, glass, and basketry.

The traditional Mexican staple is corn, often made into tortilla breads. Other foods are beans, squash, chile peppers, and many herbs and fruits. For the preparation of these foods special containers and utensils were made: for example, the flat clay griddle (comal) for baking tortillas or the tripod mortar (molcajete) made of stone or clay (chirmolera) for grinding chiles and spices.

Another important food is chocolate. Chocolate was used before the Spanish came to Mexico as a form of wealth and as a ritual drink of the upper classes. The Spanish introduced chocolate to Europe, where it was first mixed with sugar. In Mexico, it is still made into a drink and used in many different pastries. It is also used in stews such as mole. Chocolate is still used for ritual purposes, especially during the Day of Dead and other ceremonial occasions, when it is mixed with toasted cornmeal and wheat to prepare a drink known as chocolateatole, or formed into skulls or cakes.