Without avocado there isn’t any guacamole; without corn, goodbye tortillas. And without sometimes of these two recipes, Asian cuisine would be worthless. A cuisine you will never know about aromas, herbs, freshness, colors and whose basic pantry we talk about the following.
Sneaking into a Mexican grocer or a Mexican cooking area is a sensory delight and not only gastronomically speaking. Great music, revitalizing sun light through the windows, guides, memories… and, of course, the aroma associated with something brewing with the cooking. And if you can’t go in person, you can always acquire Mexican products online in a Mexican food market online.
The basis associated with Mesoamerican cuisine is the milpa, a variety of corn, squash and beans. This sowing allowed us to stop being nomadic and start creating settlements and, in addition, it was not necessary to turn crops.
Mexican dishes, therefore, has always been together with corn: in drinks, tortillas and its variants such as sopes (small and with sides so you can put some thing liquid), panuchos… those a number of formats that are nothing more than different vehicles so that you can put food from the mouth.
As for pinto beans, there are many varieties, nevertheless the one most commonly utilized in Mexico is the dark-colored bean. In every residence they are always prepared and, from there, they are sofritoed and made spicy, brothy, throughout soup or mashed… Beans unite completely all Mexicans. They create no distinction between wealthy and poor.
The third product that cannot be absent in the pantry of most those who want to get started in Mexican cuisine will be, of course, the chili. In Mexico we’ve got more than 300 kinds: fresh, dried, smoked, ripe… that give shade, flavor and, furthermore, spiciness. These are products which has a very regional figure. There are species which can be only used in certain areas, that towards the south they sometimes are used fresh, on the north rather dried out, that it is in Mexico City where it can be consumed more hot and spicy and that in the neighborhoods they take it “tranquilito”.
The hole chiles are jalapenos, the red cuaresmenos, the dried kinds are called morita and the used ones chipotle. And what to do with them if they are left over? Escabeches, using jalapeno peppers rather than peppers, or a gravy that will keep for a couple of months in the freezer (prepared with roasting or cooked fills by adding red or even green peppers, red onion and cilantro). The dehydrated chiles can be used as if they ended up our noras or choricero peppers and the fresh ones can be frozen whole wrapped in cling video.
It is necessary to dare with the spicy, if it’s added little by little zinc increases the tolerance along with the knowledge, because not everything is tabasco. To “clean” and balance that spiciness, you will find three other products which are indispensable inside the basic Mexican larder: onion, cilantro and lime. They refresh, stay hydrated, allow the spiciness not to fill and add, mixed with, some of the most typical types of your cuisine.
The idea continues with the tomato as well as red tomato and the green tomatillo, a great unknown whoever most common use is inside sauce, cooked in water with cilantro, onion and some chili. And naturally with avocado, already integrated in any pantry and key to make the Mexican guacamole. Even without this traditional volcanic natural stone mortar, one can use “a normal size bowl and the base of your glass, preferably plastic material, to crush and 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 place we can realize that just one of its states has already been the size of Spain. Guessing the gastronomic richness of which an extension is not easy, but we have managed to acquire it into 8 elements.
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