Without avocado there’s no guacamole; without corn, adios tortillas. And without both of these two recipes, Mexican cuisine would be worthless. A cuisine discussion about aromas, seasoning, freshness, colors and whose basic kitchen we talk about here.
Sneaking into a Asian grocer or a Mexican cooking area is a sensory pleasure and not only gastronomically speaking. Good music, revitalizing daylight through the windows, textbooks, memories… and, obviously, the aroma of something brewing in the kitchen area. And if you can’t go in person, you can always acquire Mexican products on the web in a Mexican grocery store online.
The basis regarding Mesoamerican cuisine is the milpa, a mix of corn, squash along with beans. This growing allowed us to halt being nomadic and start producing settlements and, in addition, it was not necessary to swivel crops.
Mexican delicacies, therefore, has always been together with corn: in beverages, tortillas and its variants such as sopes (small and with sides so you can put something liquid), panuchos… those numerous formats that are just different vehicles so that you can put food from the mouth.
As for coffee beans, there are many varieties, however the one most commonly used in Mexico is the african american bean. In every house they are always prepared and, from there, they’re sofritoed and made spicy, brothy, throughout soup or mashed… Beans unite totally all Mexicans. They generate no distinction between prosperous and poor.
Another product that cannot be absent in the pantry coming from all those who want to get were only available in Mexican cuisine is, of course, the chili. In Mexico we now have more than 300 kinds: fresh, dried, used to smoke, ripe… that give color, flavor and, moreover, spiciness. These are products using a very regional character. There are species which can be only used in many places, that towards the south they are often used fresh, towards north rather dried up, that it is in Mexico City where it really is consumed more hot and that in the neighborhoods they take it “tranquilito”.
The green chiles are jalapenos, the reddish cuaresmenos, the dried ones are called morita and the smoked cigarettes ones chipotle. And what to do with them if they are remaining? Escabeches, using jalapeno peppers rather than peppers, or a sauce that will keep for a couple of months in the refrigerator (prepared with roasted or cooked red and green peppers by adding red as well as green peppers, onion and cilantro). The dried out chiles can be used as if they were our noras or choricero red and green peppers and the fresh ones can be frozen complete wrapped in cling video.
It is necessary to care to with the spicy, when it is added little by little zinc increases the tolerance as well as the knowledge, because not everything is tabasco. To “clean” and balance that spiciness, there are three other products that are indispensable in the basic Mexican kitchen: onion, cilantro and lime scale. They refresh, drink plenty of water, allow the spiciness not to cover and add, when combined, some of the most typical tastes of your cuisine.
That continues with the tomato or perhaps red tomato and the eco-friendly tomatillo, a great unknown whose most common use is inside sauce, cooked within water with cilantro, onion and some chili. And naturally with avocado, currently integrated in any kitchen pantry and key to make the Mexican guacamole. Even without this traditional volcanic rock mortar, one can use “a normal size bowl and the base of the glass, preferably plastic, to crush along with mash the pieces of avocado. Otherwise, with a pay, but never inside the Thermomix!
Avocado, lime, onion and cilantro are the substances of guacamole, which is well prepared in a molcajete.
And a fascination: if we superimpose the road of Mexico into the spotlight of the European country we can realize that only one of its states has already been the size of Spain. Speculating the gastronomic richness for these an extension is not easy, however we have managed to acquire it into 8 elements.
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