Without avocado there is no guacamole; without corn, goodbye tortillas. And without possibly of these two recipes, Spanish cuisine would be worthless. A cuisine discussion about aromas, spices or herbs, freshness, colors and also whose basic kitchen pantry we talk about here.
Sneaking into a Mexican grocer or a Mexican home is a sensory enjoyment and not only gastronomically speaking. Good music, revitalizing natural light through the windows, textbooks, memories… and, naturally, the aroma associated with something brewing with the cooking. And if you can’t go ahead person, you can always buy Mexican products online in a Mexican food online.
The basis of Mesoamerican cuisine is the milpa, a mix of corn, squash as well as beans. This sowing allowed us to stop being nomadic and start generating settlements and, furthermore, it was not necessary to turn crops.
Mexican cuisine, therefore, has always been accompanied by corn: in products, tortillas and its variants including sopes (small and with sides so you can put something liquid), panuchos… those several formats that are simply different vehicles so that you can put food in the mouth.
As for beans, there are many varieties, nevertheless the one most commonly used in Mexico is the african american bean. In every property they are always prepared and, from there, these are sofritoed and made spicy, brothy, within soup or mashed… Beans unite totally all Mexicans. They make no distinction between abundant and poor.
The third product that cannot be absent in the pantry of most those who want to get were only available in Mexican cuisine is, of course, the soup. In Mexico we have more than 300 versions: fresh, dried, used, ripe… that give coloration, flavor and, additionally, spiciness. These are products using a very regional figure. There are species which might be only used in many places, that towards the south they can be used fresh, on the north rather dry out, that it is in Mexico City where it’s consumed more put together and that in the towns they take it “tranquilito”.
Saving money chiles are jalapenos, the crimson cuaresmenos, the dried versions are called morita and the smoked ones chipotle. And what related to them if they are leftover? Escabeches, using jalapeno peppers instead of peppers, or a sauce that will keep for a few months in the fridge (prepared with roasting or cooked red and green peppers by adding red or perhaps green peppers, onion and cilantro). The dried chiles can be used as if they were our noras or choricero red and green peppers and the fresh ones can be frozen total wrapped in cling film.
It is necessary to care with the spicy, when it is added little by little it improves the tolerance as well as the knowledge, because not really everything is tabasco. To “clean” as well as balance that spiciness, you will find three other items that are indispensable within the basic Mexican pantry: onion, cilantro and calcium. They refresh, drink plenty of water, allow the spiciness not to bathe and add, in combination, some of the most typical types of your cuisine.
That continues with the tomato or even red tomato and the environmentally friendly tomatillo, a great unknown whose most common use is within sauce, cooked throughout water with cilantro, red onion and some chili. And naturally with avocado, currently integrated in any larder and key to get ready the Mexican guacamole. In the absence of this traditional volcanic stone mortar, one can use “a normal size bowl and the base of your glass, preferably plastic-type, to crush as well as mash the pieces of avocado. Otherwise, with a pay, but never in the Thermomix!
Avocado, lime, onion and cilantro are the substances of guacamole, which is well prepared in a molcajete.
And a awareness: if we superimpose the chart of Mexico in the spotlight of the European place we can realize that only 1 of its states is definitely the size of Spain. Betting the gastronomic richness of these an extension is not easy, nevertheless we have managed to reduce it into ten elements.
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