Without avocado there is no guacamole; without corn, adios tortillas. And without sometimes of these two recipes, Mexican cuisine would be meaningless. A cuisine to know about aromas, spices or herbs, freshness, colors and also whose basic kitchen pantry we talk about the following.
Sneaking into a Mexican grocer or a Mexican home is a sensory pleasure and not only gastronomically speaking. Very good music, revitalizing day light through the windows, books, memories… and, of course, the aroma associated with something brewing with the cooking. And if you can’t use person, you can always purchase Mexican products online in a Mexican food market online.
The basis involving 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, furthermore, it was not necessary to swivel crops.
Mexican dishes, therefore, has always been combined with corn: in refreshments, tortillas and its variants such as sopes (small and with edges so you can put one thing liquid), panuchos… those a number of formats that are simply different vehicles as a way to put food within the mouth.
As for espresso beans, there are many varieties, though the one most commonly utilized in Mexico is the african american bean. In every house they are always cooked and, from there, they are sofritoed and made spicy, brothy, in soup or crushed… Beans unite absolutely all Mexicans. They generate no distinction between wealthy and poor.
The 3rd product that cannot be missing out on in the pantry of most those who want to get started in Mexican cuisine is, of course, the chili. In Mexico we have more than 300 versions: fresh, dried, used to smoke, ripe… that give coloration, flavor and, additionally, spiciness. These are products with a very regional personality. There are species which are only used in many places, that towards the south they are generally used fresh, for the north rather dry, that it is in The philipines City where it’s consumed more spicy and that in the villages they take it “tranquilito”.
The hole chiles are jalapenos, the red cuaresmenos, the dried versions are called morita and the used ones chipotle. And what to do with them if they are remaining? Escabeches, using jalapeno peppers rather than peppers, or a spices that will keep for a couple of months in the freezer (prepared with roasted or cooked peppers by adding red or perhaps green peppers, red onion and cilantro). The dried chiles can be used as if they were our noras or choricero red and green peppers and the fresh types can be frozen complete wrapped in cling movie.
It is necessary to challenge with the spicy, whether it is added little by little zinc increases the tolerance and also the knowledge, because certainly not everything is tabasco. To “clean” along with balance that spiciness, you’ll find three other goods that are indispensable from the basic Mexican kitchen pantry: 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.
This continues with the tomato or even red tomato and the eco-friendly tomatillo, a great unknown as their most common use is throughout sauce, cooked within water with cilantro, red onion and some chili. As well as with avocado, currently integrated in any kitchen and key to prepare the Mexican guacamole. Even without this traditional volcanic gemstone mortar, one can use “a normal size bowl and the base of an glass, preferably plastic material, to crush along with mash the pieces of avocado. Otherwise, with a pay, but never from the Thermomix!
Avocado, lime, red onion and cilantro are the components of guacamole, which is prepared in a molcajete.
And a awareness: if we superimpose the chart of Mexico into the spotlight of the European continent we can realize that just one of its states is already the size of Spain. Speculating the gastronomic richness of which an extension is not easy, however we have managed to reduce it into eight elements.
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