Without avocado there isn’t any guacamole; without corn, good bye tortillas. And without sometimes of these two recipes, Mexican cuisine would be useless. A cuisine you will never know about aromas, seasoning, freshness, colors as well as whose basic kitchen we talk about below.
Sneaking into a Philippine grocer or a Mexican home is a sensory delight and not only gastronomically speaking. Great music, revitalizing sun light through the windows, guides, memories… and, obviously, the aroma involving something brewing with the food prep. And if you can’t use person, you can always obtain Mexican products online in a Mexican food online.
The basis regarding Mesoamerican cuisine is the milpa, a variety of corn, squash along with beans. This grape planting allowed us to avoid being nomadic and start producing settlements and, additionally, it was not necessary to rotate crops.
Mexican cuisine, therefore, has always been together with corn: in refreshments, tortillas and its variants for example sopes (small and with ends so you can put a thing liquid), panuchos… those a number of formats that are just different vehicles in order to put food within the mouth.
As for pinto beans, there are many varieties, nevertheless the one most commonly used in Mexico is the african american bean. In every residence they are always prepared and, from there, they’re sofritoed and made spicy, brothy, within soup or crushed… Beans unite completely all Mexicans. They create no distinction between rich and poor.
Another product that cannot be lacking in the pantry of those who want to get began in Mexican cuisine can be, of course, the chili. In Mexico we now have more than 300 kinds: fresh, dried, used, ripe… that give color, flavor and, additionally, spiciness. These are products which has a very regional character. There are species which might be only used in many places, that towards the south they can be used fresh, towards the north rather dried up, that it is in The philipines City where it is consumed more hot and spicy and that in the villages they take it “tranquilito”.
The green chiles are jalapenos, the reddish cuaresmenos, the dried versions are called morita and the used to smoke ones chipotle. And what about them if they are leftover? Escabeches, using jalapeno peppers instead of peppers, or a spices that will keep for a couple of months in the fridge (prepared with roasting or cooked all kinds of peppers by adding red as well as green peppers, red onion and cilantro). The dried chiles can be used as if they had been our noras or choricero fills and the fresh types can be frozen total wrapped in cling movie.
It is necessary to care to with the spicy, when it is added little by little it increases the tolerance along with the knowledge, because not necessarily everything is tabasco. To “clean” along with balance that spiciness, you’ll find three other goods that are indispensable inside the basic Mexican kitchen: onion, cilantro and lime green. They refresh, moisten, allow the spiciness not to fill and add, together, some of the most typical tastes of your cuisine.
That continues with the tomato as well as red tomato and the environmentally friendly tomatillo, a great unknown whose most common use is inside sauce, cooked within water with cilantro, red onion and some chili. And of course with avocado, previously integrated in any kitchen pantry and key to put together the Mexican guacamole. In the absence of this traditional volcanic natural stone mortar, one can use “a small bowl and the base of an glass, preferably plastic-type, to crush as well as mash the pieces of grape. Otherwise, with a fork, but never from the Thermomix!
Avocado, lime, red onion and cilantro are the elements of guacamole, which is well prepared in a molcajete.
And a curiosity: if we superimpose the chart of Mexico in the spotlight of the European country we can realize that just one of its states is the size of Spain. Estimating the gastronomic richness of which an extension is not easy, yet we have managed to condense it into 8 elements.
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