Without avocado there isn’t any guacamole; without corn, goodbye tortillas. And without possibly of these two recipes, Asian cuisine would be meaningless. A cuisine discussion about aromas, spices, freshness, colors as well as whose basic pantry we talk about here.
Sneaking into a Asian grocer or a Mexican home is a sensory enjoyment and not only gastronomically speaking. Very good music, revitalizing natural light through the windows, guides, memories… and, needless to say, the aroma regarding something brewing with the cooking. And if you can’t will end up in person, you can always acquire Mexican products online in a Mexican grocery online.
The basis of Mesoamerican cuisine is the milpa, a mix of corn, squash along with beans. This planting allowed us to avoid being nomadic and start producing settlements and, moreover, it was not necessary to turn crops.
Mexican cuisine, therefore, has always been associated with corn: in refreshments, tortillas and its variants like sopes (small and with sides so you can put a thing liquid), panuchos… those numerous formats that are only different vehicles to be able to put food in the mouth.
As for beans, there are many varieties, however the one most commonly employed in Mexico is the dark bean. In every home they are always grilled and, from there, they may be sofritoed and made spicy, brothy, in soup or mashed… Beans unite totally all Mexicans. They create no distinction between rich and poor.
Another product that cannot be absent in the pantry of all those who want to get began in Mexican cuisine is, of course, the soup. In Mexico we’ve more than 300 versions: fresh, dried, smoked, ripe… that give colour, flavor and, additionally, spiciness. These are products which has a very regional character. There are species that are only used in many places, that towards the south they are generally used fresh, on the north rather dry, that it is in The philipines City where it can be consumed more put together and that in the cities they take it “tranquilito”.
The green chiles are jalapenos, the red cuaresmenos, the dried ones are called morita and the smoked cigarettes ones chipotle. And what about them if they are remaining? Escabeches, using jalapeno peppers as an alternative to peppers, or a gravy that will keep for a few months in the refrigerator (prepared with cooking or cooked peppers by adding red or perhaps green peppers, red onion and cilantro). The dried chiles can be used as if they ended up our noras or choricero fills and the fresh ones can be frozen entire wrapped in cling film.
It is necessary to care with the spicy, when it is added little by little zinc increases the tolerance as well as the knowledge, because certainly not everything is tabasco. To “clean” along with balance that spiciness, you will find three other products which are indispensable within the basic Mexican larder: onion, cilantro and lime scale. They refresh, drink plenty of water, allow the spiciness not to fill and add, when combined, some of the most typical flavours of your cuisine.
The idea continues with the tomato as well as red tomato and the eco-friendly tomatillo, a great unknown whose most common use is in sauce, cooked in water with cilantro, onion and some chili. And naturally with avocado, currently integrated in any kitchen and key to put together the Mexican guacamole. In the absence of this traditional volcanic stone mortar, one can use “a small bowl and the base of a glass, preferably plastic, to crush and also mash the pieces of grape. 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 attention: if we superimpose the map of Mexico on the map of the European region we can realize that just one of its states is definitely the size of Spain. Guessing the gastronomic richness of these an extension is not easy, but we have managed to acquire it into eight elements.
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