Without avocado there’s no guacamole; without corn, adios tortillas. And without sometimes of these two recipes, Spanish cuisine would be meaningless. A cuisine that knows about aromas, spices or herbs, freshness, colors as well as whose basic kitchen we talk about the following.
Sneaking into a Mexican grocer or a Mexican home is a sensory satisfaction and not only gastronomically speaking. Great music, revitalizing sun light through the windows, publications, memories… and, naturally, the aroma associated with something brewing in the kitchen area. And if you can’t will end up in person, you can always obtain Mexican products online in a Mexican food online.
The basis of Mesoamerican cuisine is the milpa, a combination of corn, squash and also beans. This sowing allowed us to halt being nomadic and start producing settlements and, furthermore, it was not necessary to move crops.
Mexican cuisine, therefore, has always been combined with corn: in beverages, tortillas and its variants like sopes (small and with perimeters so you can put one thing liquid), panuchos… those a number of formats that are just different vehicles in order to put food within the mouth.
As for espresso beans, there are many varieties, though the one most commonly used in Mexico is the african american bean. In every property they are always cooked properly and, from there, they may be sofritoed and made spicy, brothy, throughout soup or crushed… Beans unite totally all Mexicans. They create no distinction between prosperous and poor.
The third product that cannot be absent in the pantry of those who want to get entered Mexican cuisine can be, of course, the soup. In Mexico we’ve got more than 300 versions: fresh, dried, smoked, ripe… that give colour, flavor and, additionally, spiciness. These are products with a very regional character. There are species which are only used in certain areas, that towards the south they are generally used fresh, on the north rather dried out, that it is in Mexico City where it’s consumed more hot and spicy and that in the cities they take it “tranquilito”.
The hole chiles are jalapenos, the red-colored cuaresmenos, the dried types are called morita and the smoked ones chipotle. And what to do with them if they are left? Escabeches, using jalapeno peppers as an alternative to peppers, or a gravy that will keep for 2 months in the refrigerator (prepared with cooking or cooked all kinds of peppers by adding red or green peppers, onion and cilantro). The dried chiles can be used as if they had been our noras or choricero red and green peppers and the fresh ones can be frozen entire wrapped in cling movie.
It is necessary to care to with the spicy, if it’s added little by little zinc heightens the tolerance as well as the knowledge, because not everything is tabasco. To “clean” along with balance that spiciness, you will find three other products that are indispensable in the basic Mexican kitchen: onion, cilantro and lime green. They refresh, drink plenty of water, allow the spiciness not to fill and add, together, some of the most typical flavors of your cuisine.
It continues with the tomato as well as red tomato and the environmentally friendly tomatillo, a great unknown in whose most common use is inside sauce, cooked throughout water with cilantro, red onion and some chili. As well as with avocado, by now integrated in any larder and key to put together the Mexican guacamole. Even without the this traditional volcanic stone mortar, one can use “a normal size bowl and the base of your glass, preferably plastic, to crush along with mash the pieces of avocado. Otherwise, with a derive, but never inside the Thermomix!
Avocado, lime, red onion and cilantro are the components of guacamole, which is geared up in a molcajete.
And a attention: if we superimpose the guide of Mexico on the map of the European country we can realize that only one of its states is the size of Spain. Estimating the gastronomic richness of such an extension is not easy, yet we have managed to reduce it into nine elements.
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