Without avocado there isn’t any guacamole; without corn, adios tortillas. And without sometimes of these two recipes, Mexican cuisine would be worthless. A cuisine to know about aromas, spices, freshness, colors and whose basic kitchen pantry we talk about here.
Sneaking into a Asian grocer or a Mexican cooking area is a sensory enjoyment and not only gastronomically speaking. Excellent music, revitalizing sun light through the windows, guides, memories… and, obviously, the aroma regarding something brewing with the food prep. And if you can’t go ahead person, you can always buy Mexican products online in a Mexican grocery online.
The basis associated with Mesoamerican cuisine is the milpa, a mix of corn, squash and beans. This growing allowed us to prevent being nomadic and start making settlements and, moreover, it was not necessary to turn crops.
Mexican dishes, therefore, has always been combined with corn: in products, tortillas and its variants including sopes (small and with ends so you can put some thing liquid), panuchos… those a number of formats that are only different vehicles to be able to put food inside the mouth.
As for coffee beans, there are many varieties, but the one most commonly used in Mexico is the black bean. In every property they are always grilled and, from there, they’re sofritoed and made spicy, brothy, inside soup or mashed… Beans unite definitely all Mexicans. They generate no distinction between abundant and poor.
The third product that cannot be lacking in the pantry of most those who want to get were only available in Mexican cuisine will be, of course, the soup. In Mexico we have more than 300 versions: fresh, dried, used, ripe… that give color, flavor and, additionally, spiciness. These are products which has a very regional personality. There are species which might be only used in many places, that towards the south they are often used fresh, on the north rather dried up, that it is in South america City where it’s consumed more put together and that in the towns they take it “tranquilito”.
The pin chiles are jalapenos, the red-colored cuaresmenos, the dried ones are called morita and the smoked cigarettes ones chipotle. And what to do with them if they are left? Escabeches, using jalapeno peppers instead of peppers, or a gravy that will keep for 2 months in the family fridge (prepared with roasting or cooked peppers by adding red or perhaps green peppers, red onion and cilantro). The dried up chiles can be used as if they were our noras or choricero fills and the fresh versions can be frozen whole wrapped in cling motion picture.
It is necessary to care to with the spicy, if it’s added little by little zinc increases the tolerance and also the knowledge, because certainly not everything is tabasco. To “clean” as well as balance that spiciness, there are three other goods that are indispensable from the basic Mexican kitchen: onion, cilantro and lime scale. They refresh, drink plenty of water, allow the spiciness not to saturate and add, together, some of the most typical flavors of your cuisine.
That continues with the tomato or red tomato and the environmentally friendly tomatillo, a great unknown in whose most common use is within sauce, cooked within water with cilantro, onion and some chili. As well as with avocado, by now integrated in any pantry and key to put together the Mexican guacamole. Even without the this traditional volcanic gemstone mortar, one can use “a small bowl and the base of your glass, preferably plastic, to crush and also mash the pieces of avocado. Otherwise, with a fork, but never in the Thermomix!
Avocado, lime, onion and cilantro are the ingredients of guacamole, which is 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 one of its states has already been the size of Spain. Betting the gastronomic richness of which an extension is not easy, yet we have managed to reduce it into nine elements.
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