Without avocado there is absolutely no guacamole; without corn, farewell tortillas. And without both of these two recipes, Philippine cuisine would be meaningless. A cuisine that knows about aromas, herbs, freshness, colors and also whose basic kitchen pantry we talk about the following.
Sneaking into a Asian grocer or a Mexican kitchen is a sensory pleasure and not only gastronomically speaking. Good music, revitalizing day light through the windows, publications, memories… and, naturally, the aroma involving something brewing with the cooking. And if you can’t use person, you can always obtain Mexican products online in a Mexican grocery online.
The basis of Mesoamerican cuisine is the milpa, a variety of corn, squash and beans. This sowing allowed us to halt being nomadic and start producing settlements and, in addition, it was not necessary to rotate crops.
Mexican dishes, therefore, has always been accompanied by corn: in refreshments, tortillas and its variants such as sopes (small and with ends so you can put some thing liquid), panuchos… those a number of formats that are only different vehicles in order to put food inside the mouth.
As for beans, there are many varieties, though the one most commonly found in Mexico is the dark-colored bean. In every property they are always cooked and, from there, they’re sofritoed and made spicy, brothy, within soup or mashed… Beans unite totally all Mexicans. They create no distinction between wealthy and poor.
The third product that cannot be missing in the pantry of all those who want to get began in Mexican cuisine is, of course, the soup. In Mexico we now have more than 300 kinds: fresh, dried, used, ripe… that give coloration, flavor and, in addition, spiciness. These are products with 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 dry out, that it is in South america City where it’s consumed more put together and that in the towns they take it “tranquilito”.
The green chiles are jalapenos, the crimson cuaresmenos, the dried ones are called morita and the used ones chipotle. And what about them if they are remaining? Escabeches, using jalapeno peppers as an alternative to peppers, or a gravy that will keep for a couple of months in the refrigerator (prepared with cooking or cooked all kinds of peppers by adding red or green peppers, red onion and cilantro). The dehydrated chiles can be used as if they had been our noras or choricero all kinds of peppers and the fresh kinds can be frozen total wrapped in cling movie.
It is necessary to care with the spicy, when it is added little by little zinc increases the tolerance and also the knowledge, because not really everything is tabasco. To “clean” along with balance that spiciness, you will find three other goods that are indispensable from the basic Mexican kitchen pantry: 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.
It continues with the tomato or red tomato and the environmentally friendly tomatillo, a great unknown in whose most common use is throughout sauce, cooked inside water with cilantro, red onion and some chili. Not to mention with avocado, by now integrated in any kitchen pantry and key to put together the Mexican guacamole. Even without this traditional volcanic natural stone mortar, one can use “a small bowl and the base of an glass, preferably plastic-type, to crush as well as mash the pieces of avocado. Otherwise, with a fork, but never in the Thermomix!
Avocado, lime, red onion and cilantro are the elements of guacamole, which is prepared in a molcajete.
And a fascination: if we superimpose the road of Mexico on the map of the European country we can realize that merely one of its states has already been the size of Spain. Estimating the gastronomic richness for these an extension is not easy, nevertheless we have managed to acquire it into eight elements.
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