Without avocado there isn’t any guacamole; without corn, adios tortillas. And without either of these two recipes, Mexican cuisine would be useless. A cuisine to know about aromas, herbs, freshness, colors and whose basic kitchen we talk about the following.
Sneaking into a Spanish grocer or a Mexican cooking area is a sensory delight and not only gastronomically speaking. Great music, revitalizing natural light through the windows, textbooks, memories… and, of course, the aroma associated with something brewing in the kitchen area. And if you can’t go in person, you can always buy Mexican products on the internet in a Mexican food online.
The basis involving Mesoamerican cuisine is the milpa, a mixture of corn, squash along with beans. This growing allowed us to prevent being nomadic and start generating settlements and, furthermore, it was not necessary to swivel crops.
Mexican dishes, therefore, has always been associated with corn: in products, tortillas and its variants including sopes (small and with perimeters so you can put a thing liquid), panuchos… those several formats that are nothing more than different vehicles to be able to put food inside the mouth.
As for espresso beans, there are many varieties, nevertheless the one most commonly utilized in Mexico is the black bean. In every residence they are always cooked and, from there, they are sofritoed and made spicy, brothy, within soup or crushed… Beans unite absolutely all Mexicans. They create no distinction between abundant and poor.
The next product that cannot be missing out on in the pantry coming from all those who want to get were only available in Mexican cuisine will be, of course, the chili. In Mexico we have more than 300 varieties: fresh, dried, used to smoke, ripe… that give colour, flavor and, furthermore, spiciness. These are products with a very regional character. There are species that are only used in certain areas, that towards the south they are generally used fresh, on the north rather dried up, that it is in Mexico City where it can be consumed more hot and that in the towns they take it “tranquilito”.
Saving money chiles are jalapenos, the red cuaresmenos, the dried ones are called morita and the used ones chipotle. And what regarding them if they are leftover? Escabeches, using jalapeno peppers instead of peppers, or a gravy that will keep for a few months in the refrigerator (prepared with cooked or cooked all kinds of peppers by adding red or even green peppers, onion and cilantro). The dried up chiles can be used as if they were our noras or choricero all kinds of peppers and the fresh types can be frozen total wrapped in cling video.
It is necessary to care to with the spicy, if it’s added little by little it improves the tolerance and the knowledge, because not necessarily everything is tabasco. To “clean” and balance that spiciness, you will find three other products that are indispensable from the basic Mexican kitchen pantry: onion, cilantro and calcium. They refresh, stay hydrated, allow the spiciness not to cover and add, mixed with, some of the most typical flavours of your cuisine.
The idea continues with the tomato or red tomato and the green tomatillo, a great unknown whose most common use is in sauce, cooked throughout water with cilantro, onion and some chili. As well as with avocado, currently integrated in any larder and key to make the Mexican guacamole. Even without this traditional volcanic stone mortar, one can use “a small bowl and the base of your glass, preferably plastic, to crush and also mash the pieces of grape. Otherwise, with a fork, but never within the Thermomix!
Avocado, lime, onion and cilantro are the substances of guacamole, which is well prepared in a molcajete.
And a curiosity: if we superimpose the map of Mexico into the spotlight of the European region we can realize that only 1 of its states has already been the size of Spain. Betting the gastronomic richness of these an extension is not easy, however we have managed to reduce it into eight elements.
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