Without avocado there’s no guacamole; without corn, farewell tortillas. And without either of these two recipes, Mexican cuisine would be worthless. A cuisine that knows about aromas, herbs, freshness, colors along with whose basic pantry we talk about the following.
Sneaking into a Philippine grocer or a Mexican kitchen is a sensory delight and not only gastronomically speaking. Good music, revitalizing sun light through the windows, textbooks, memories… and, of course, the aroma regarding something brewing with the cooking. And if you can’t go ahead person, you can always purchase Mexican products on the web in a Mexican grocery online.
The basis of Mesoamerican cuisine is the milpa, a combination of corn, squash and beans. This growing allowed us to prevent being nomadic and start creating settlements and, moreover, it was not necessary to move crops.
Mexican cuisine, therefore, has always been combined with corn: in products, tortillas and its variants including sopes (small and with ends so you can put one thing liquid), panuchos… those multiple formats that are nothing more than different vehicles to be able to put food from the mouth.
As for coffee beans, there are many varieties, however the one most commonly employed in Mexico is the dark-colored bean. In every house they are always grilled and, from there, they may be sofritoed and made spicy, brothy, within soup or mashed… Beans unite definitely all Mexicans. They generate no distinction between wealthy and poor.
Another product that cannot be missing in the pantry of those who want to get started in Mexican cuisine can be, of course, the soup. In Mexico we now have more than 300 types: fresh, dried, smoked, ripe… that give colour, flavor and, moreover, spiciness. These are products having a very regional figure. There are species which might be only used in certain areas, that towards the south they can be used fresh, on the north rather dry out, that it is in Central america City where it really is consumed more put together and that in the villages they take it “tranquilito”.
The green chiles are jalapenos, the red-colored cuaresmenos, the dried kinds are called morita and the smoked ones chipotle. And what related to them if they are left? Escabeches, using jalapeno peppers as opposed to peppers, or a gravy that will keep for two months in the refrigerator (prepared with roasted or cooked red and green peppers by adding red as well as green peppers, onion and cilantro). The dried out chiles can be used as if they had been our noras or choricero peppers and the fresh ones can be frozen complete wrapped in cling movie.
It is necessary to dare with the spicy, if it is added little by little zinc heightens the tolerance as well as the knowledge, because not everything is tabasco. To “clean” as well as balance that spiciness, you can find three other products which are indispensable in the basic Mexican pantry: onion, cilantro and lime green. They refresh, stay hydrated, allow the spiciness not to saturate and add, together, some of the most typical tastes of your cuisine.
That continues with the tomato or perhaps red tomato and the green tomatillo, a great unknown whose most common use is inside sauce, cooked in water with cilantro, red onion and some chili. As well as with avocado, currently integrated in any larder and key to prepare the Mexican guacamole. In the absence of this traditional volcanic stone mortar, one can use “a normal size bowl and the base of the glass, preferably plastic-type, to crush as well as mash the pieces of avocado. Otherwise, with a hand, but never in the Thermomix!
Avocado, lime, red onion and cilantro are the components of guacamole, which is ready in a molcajete.
And a curiosity: if we superimpose the guide of Mexico into the spotlight of the European place we can realize that only one of its states has already been the size of Spain. Speculating the gastronomic richness of which an extension is not easy, however we have managed to acquire it into ten elements.
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