Without avocado there is no guacamole; without corn, adios tortillas. And without sometimes of these two recipes, Spanish cuisine would be meaningless. A cuisine to know about aromas, seasoning, freshness, colors along with whose basic pantry we talk about right here.
Sneaking into a Spanish grocer or a Mexican cooking area is a sensory pleasure and not only gastronomically speaking. Very good music, revitalizing sun light through the windows, textbooks, memories… and, needless to say, the aroma regarding something brewing with the food prep. And if you can’t use person, you can always purchase Mexican products on the internet in a Mexican food market online.
The basis of Mesoamerican cuisine is the milpa, a mixture of corn, squash and also beans. This grape planting allowed us to avoid being nomadic and start generating settlements and, in addition, it was not necessary to move crops.
Mexican dishes, therefore, has always been associated with corn: in refreshments, tortillas and its variants for example sopes (small and with sides so you can put a thing liquid), panuchos… those multiple formats that are only different vehicles so that you can put food inside the mouth.
As for beans, there are many varieties, though the one most commonly used in Mexico is the black bean. In every property they are always cooked and, from there, they may be sofritoed and made spicy, brothy, inside soup or mashed… Beans unite totally all Mexicans. They generate no distinction between wealthy and poor.
The third product that cannot be absent in the pantry of those who want to get began in Mexican cuisine will be, of course, the chili. In Mexico we now have more than 300 varieties: fresh, dried, smoked cigarettes, ripe… that give color, flavor and, additionally, spiciness. These are products having a very regional figure. There are species which might be only used in certain areas, that towards the south they are often used fresh, towards north rather dry, that it is in Mexico City where it is consumed more hot and spicy and that in the neighborhoods they take it “tranquilito”.
Saving money chiles are jalapenos, the crimson cuaresmenos, the dried kinds are called morita and the used to smoke ones chipotle. And what about them if they are left over? Escabeches, using jalapeno peppers as an alternative to peppers, or a sauce that will keep for a couple of months in the fridge (prepared with roasted or cooked all kinds of peppers by adding red or even green peppers, onion and cilantro). The dried out chiles can be used as if they have been our noras or choricero peppers and the fresh versions can be frozen whole wrapped in cling film.
It is necessary to care to with the spicy, when it is added little by little it increases the tolerance and the knowledge, because certainly not everything is tabasco. To “clean” and also balance that spiciness, there are three other items that are indispensable in the basic Mexican kitchen pantry: onion, cilantro and lime scale. They refresh, hydrate, allow the spiciness not to bathe and add, mixed with, some of the most typical flavors of your cuisine.
The idea continues with the tomato or even red tomato and the environmentally friendly tomatillo, a great unknown as their most common use is in sauce, cooked throughout water with cilantro, onion and some chili. And of course with avocado, currently integrated in any larder and key to get ready the Mexican guacamole. In the absence of this traditional volcanic gemstone mortar, one can use “a small bowl and the base of the glass, preferably plastic-type, to crush as well as mash the pieces of avocado. Otherwise, with a pay, but never inside the Thermomix!
Avocado, lime, red onion and cilantro are the substances of guacamole, which is geared up in a molcajete.
And a awareness: if we superimpose the guide of Mexico on the map of the European country we can realize that just one of its states is the size of Spain. Estimating the gastronomic richness of such an extension is not easy, however we have managed to condense it into eight elements.
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