Without avocado there’s no guacamole; without corn, adios tortillas. And without possibly of these two recipes, Philippine cuisine would be meaningless. A cuisine discussion about aromas, spices or herbs, freshness, colors as well as whose basic larder we talk about below.
Sneaking into a Mexican grocer or a Mexican cooking area is a sensory satisfaction and not only gastronomically speaking. Very good music, revitalizing day light through the windows, publications, memories… and, needless to say, the aroma of something brewing in the kitchen. And if you can’t go in person, you can always obtain Mexican products online in a Mexican grocery store online.
The basis of Mesoamerican cuisine is the milpa, a mixture of corn, squash as well as beans. This grape planting allowed us to halt being nomadic and start making settlements and, moreover, it was not necessary to turn crops.
Mexican dishes, therefore, has always been together with corn: in beverages, tortillas and its variants including sopes (small and with ends so you can put something liquid), panuchos… those multiple formats that are simply different vehicles in order to put food from the mouth.
As for coffee beans, there are many varieties, but the one most commonly employed in Mexico is the black bean. In every house they are always grilled and, from there, these are sofritoed and made spicy, brothy, within soup or crushed… Beans unite definitely all Mexicans. They’ve created no distinction between wealthy and poor.
The next product that cannot be lacking in the pantry of all those who want to get were only available in Mexican cuisine is, of course, the chili. In Mexico we’ve got more than 300 kinds: fresh, dried, smoked cigarettes, ripe… that give shade, flavor and, additionally, spiciness. These are products using a very regional personality. There are species which can be only used in many places, that towards the south they are generally used fresh, towards north rather dried out, that it is in Mexico City where it is consumed more spicy and that in the towns they take it “tranquilito”.
The pin chiles are jalapenos, the reddish cuaresmenos, the dried versions are called morita and the smoked cigarettes ones chipotle. And what regarding them if they are remaining? Escabeches, using jalapeno peppers rather than peppers, or a gravy that will keep for 2 months in the refrigerator (prepared with roasted or cooked red and green peppers by adding red or 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 types can be frozen complete wrapped in cling video.
It is necessary to challenge with the spicy, if it is added little by little zinc heightens the tolerance and also the knowledge, because not really everything is tabasco. To “clean” along with balance that spiciness, you will find three other items that are indispensable in the basic Mexican kitchen: onion, cilantro and lime scale. They refresh, stay hydrated, allow the spiciness not to bathe and add, when combined, some of the most typical tastes of your cuisine.
The idea continues with the tomato or red tomato and the natural tomatillo, a great unknown in whose most common use is throughout sauce, cooked inside water with cilantro, red onion and some chili. And of course with avocado, currently integrated in any pantry and key to put together the Mexican guacamole. Even without the this traditional volcanic stone mortar, one can use “a small bowl and the base of the glass, preferably plastic, to crush and mash the pieces of grape. Otherwise, with a fork, but never within the Thermomix!
Avocado, lime, red onion and cilantro are the components of guacamole, which is geared up in a molcajete.
And a curiosity: if we superimpose the map of Mexico in the spotlight of the European place we can realize that only one of its states has already been the size of Spain. Betting the gastronomic richness of such an extension is not easy, however we have managed to condense it into eight elements.
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