Without avocado there’s no guacamole; without corn, good bye tortillas. And without possibly of these two recipes, Mexican cuisine would be meaningless. A cuisine discussion about aromas, spices, freshness, colors along with whose basic pantry we talk about right here.
Sneaking into a Philippine grocer or a Mexican home is a sensory enjoyment and not only gastronomically speaking. Very good music, revitalizing sun light through the windows, publications, memories… and, obviously, the aroma involving something brewing in the kitchen. And if you can’t will end up in person, you can always obtain Mexican products on-line in a Mexican food online.
The basis involving Mesoamerican cuisine is the milpa, a mixture of corn, squash as well as beans. This sowing allowed us to stop being nomadic and start making settlements and, furthermore, it was not necessary to turn crops.
Mexican delicacies, therefore, has always been accompanied by corn: in drinks, tortillas and its variants like sopes (small and with perimeters so you can put some thing liquid), panuchos… those numerous formats that are nothing more than different vehicles so that you can put food inside the mouth.
As for coffee beans, there are many varieties, but the one most commonly employed in Mexico is the dark bean. In every property they are always prepared and, from there, these are sofritoed and made spicy, brothy, throughout soup or crushed… Beans unite totally all Mexicans. They’ve created no distinction between prosperous and poor.
Another product that cannot be missing out on in the pantry of all those who want to get started in Mexican cuisine can be, of course, the chili. In Mexico we now have more than 300 versions: fresh, dried, smoked, ripe… that give color, flavor and, moreover, spiciness. These are products using a very regional persona. There are species which are only used in certain areas, that towards the south they are generally used fresh, for the north rather dried up, that it is in The philipines City where it’s consumed more put together and that in the neighborhoods they take it “tranquilito”.
The green chiles are jalapenos, the red cuaresmenos, the dried versions are called morita and the smoked ones chipotle. And what related to them if they are leftover? Escabeches, using jalapeno peppers instead of peppers, or a spices that will keep for two months in the family fridge (prepared with roasting or cooked red and green peppers by adding red or perhaps green peppers, onion and cilantro). The dried out chiles can be used as if they have been our noras or choricero fills and the fresh types can be frozen entire wrapped in cling motion picture.
It is necessary to challenge with the spicy, if it’s added little by little zinc increases the tolerance and also the knowledge, because not everything is tabasco. To “clean” as well as balance that spiciness, you can find three other products which are indispensable inside the basic Mexican pantry: onion, cilantro and calcium. They refresh, drink plenty of water, allow the spiciness not to cover and add, together, some of the most typical flavours of your cuisine.
That continues with the tomato as well as red tomato and the eco-friendly tomatillo, a great unknown as their most common use is inside sauce, cooked in water with cilantro, onion and some chili. And of course with avocado, previously integrated in any pantry and key to prepare the Mexican guacamole. Even without this traditional volcanic rock mortar, one can use “a normal size bowl and the base of a glass, preferably plastic-type, to crush and mash the pieces of avocado. Otherwise, with a fork, but never within the Thermomix!
Avocado, lime, onion and cilantro are the elements of guacamole, which is well prepared in a molcajete.
And a awareness: if we superimpose the guide of Mexico in the spotlight of the European country we can realize that only 1 of its states has already been the size of Spain. Guessing the gastronomic richness of which an extension is not easy, yet we have managed to acquire it into 8 elements.
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