Without avocado there’s no guacamole; without corn, goodbye tortillas. And without possibly of these two recipes, Mexican cuisine would be meaningless. A cuisine that knows about aromas, herbs, freshness, colors along with whose basic kitchen we talk about right here.
Sneaking into a Asian grocer or a Mexican kitchen is a sensory delight and not only gastronomically speaking. Good music, revitalizing daylight through the windows, guides, memories… and, obviously, the aroma associated with something brewing in the kitchen. And if you can’t will end up in person, you can always obtain Mexican products on the web in a Mexican food market online.
The basis of Mesoamerican cuisine is the milpa, a variety of corn, squash as well as beans. This growing allowed us to stop being nomadic and start producing settlements and, additionally, it was not necessary to rotate crops.
Mexican cuisine, therefore, has always been associated with corn: in drinks, tortillas and its variants such as sopes (small and with ends so you can put some thing liquid), panuchos… those numerous formats that are nothing more than different vehicles in order to put food from the mouth.
As for coffee beans, there are many varieties, though the one most commonly employed in Mexico is the dark-colored bean. In every house they are always prepared and, from there, they may be sofritoed and made spicy, brothy, in soup or crushed… Beans unite totally all Mexicans. They create no distinction between wealthy and poor.
The third product that cannot be missing out on in the pantry of all those who want to get began in Mexican cuisine is actually, of course, the chili. In Mexico we’ve got more than 300 types: fresh, dried, smoked cigarettes, ripe… that give coloration, flavor and, additionally, spiciness. These are products with a very regional character. There are species that are only used in many places, that towards the south they can be used fresh, towards north rather dried up, that it is in Central america City where it is consumed more spicy and that in the towns they take it “tranquilito”.
The pin chiles are jalapenos, the crimson cuaresmenos, the dried ones are called morita and the smoked ones chipotle. And what related to them if they are remaining? Escabeches, using jalapeno peppers as an alternative to peppers, or a spices that will keep for 2 months in the family fridge (prepared with cooking or cooked peppers by adding red as well as green peppers, red onion and cilantro). The dehydrated chiles can be used as if they had been our noras or choricero red and green peppers and the fresh versions can be frozen whole wrapped in cling movie.
It is necessary to challenge with the spicy, if it is added little by little it improves the tolerance along with the knowledge, because not necessarily everything is tabasco. To “clean” as well as balance that spiciness, you’ll find three other products which are indispensable from the basic Mexican pantry: onion, cilantro and lime green. They refresh, hydrate, allow the spiciness not to cover and add, when combined, some of the most typical flavors of your cuisine.
That continues with the tomato as well as red tomato and the green tomatillo, a great unknown whoever most common use is within sauce, cooked within water with cilantro, onion and some chili. Not to mention with avocado, currently integrated in any pantry and key to put together the Mexican guacamole. Even without this traditional volcanic stone mortar, one can use “a normal size bowl and the base of your glass, preferably plastic, to crush along with mash the pieces of avocado. Otherwise, with a hand, but never inside the Thermomix!
Avocado, lime, onion and cilantro are the components of guacamole, which is geared up in a molcajete.
And a curiosity: if we superimpose the guide of Mexico in the spotlight of the European place we can realize that only one of its states is already the size of Spain. Betting the gastronomic richness of these an extension is not easy, but we have managed to condense it into eight elements.
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