Without avocado there’s no guacamole; without corn, good bye tortillas. And without sometimes of these two recipes, Spanish cuisine would be meaningless. A cuisine to know about aromas, spices, freshness, colors and whose basic kitchen pantry we talk about below.
Sneaking into a Spanish grocer or a Mexican kitchen is a sensory pleasure and not only gastronomically speaking. Great music, revitalizing day light through the windows, books, memories… and, naturally, the aroma associated with something brewing in the kitchen. And if you can’t will end up in person, you can always buy Mexican products on the web in a Mexican grocery online.
The basis involving Mesoamerican cuisine is the milpa, a mixture of corn, squash and also beans. This sowing allowed us to avoid being nomadic and start producing settlements and, moreover, it was not necessary to move crops.
Mexican cuisine, therefore, has always been together with corn: in refreshments, tortillas and its variants including sopes (small and with sides so you can put something liquid), panuchos… those a number of formats that are simply different vehicles as a way to put food inside the mouth.
As for espresso beans, there are many varieties, however the one most commonly found in Mexico is the african american bean. In every home they are always cooked and, from there, they may be sofritoed and made spicy, brothy, inside soup or crushed… Beans unite absolutely all Mexicans. They’ve created 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 now have more than 300 varieties: fresh, dried, used to smoke, ripe… that give shade, flavor and, moreover, spiciness. These are products with a very regional character. There are species that are only used in many places, that towards the south they can be used fresh, on the north rather dry, that it is in South america City where it’s consumed more spicy and that in the villages they take it “tranquilito”.
The pin chiles are jalapenos, the red cuaresmenos, the dried kinds are called morita and the smoked ones chipotle. And what to do with them if they are remaining? Escabeches, using jalapeno peppers as opposed to peppers, or a spices that will keep for a couple of months in the family fridge (prepared with cooked or cooked red and green peppers by adding red or even green peppers, onion and cilantro). The dried out chiles can be used as if they were our noras or choricero all kinds of peppers and the fresh kinds can be frozen total wrapped in cling motion picture.
It is necessary to care with the spicy, when it is added little by little zinc increases the tolerance and also the knowledge, because certainly not everything is tabasco. To “clean” and also balance that spiciness, there are three other goods that are indispensable inside the basic Mexican kitchen pantry: onion, cilantro and lime scale. They refresh, stay hydrated, allow the spiciness not to bathe and add, when combined, some of the most typical flavours of your cuisine.
The idea continues with the tomato or perhaps red tomato and the natural tomatillo, a great unknown as their most common use is inside sauce, cooked in water with cilantro, onion and some chili. And naturally with avocado, previously integrated in any larder and key to get ready the Mexican guacamole. Even without the this traditional volcanic stone mortar, one can use “a normal size bowl and the base of an glass, preferably plastic-type material, to crush along with mash the pieces of grape. Otherwise, with a pay, but never inside the Thermomix!
Avocado, lime, onion and cilantro are the components of guacamole, which is well prepared in a molcajete.
And a attention: if we superimpose the map of Mexico into the spotlight of the European region we can realize that only one of its states is already the size of Spain. Speculating the gastronomic richness of these an extension is not easy, however we have managed to condense it into ten elements.
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