Without avocado there is absolutely no guacamole; without corn, good bye tortillas. And without either of these two recipes, Mexican cuisine would be meaningless. A cuisine you will never know about aromas, spices or herbs, freshness, colors and whose basic kitchen we talk about right here.
Sneaking into a Asian grocer or a Mexican kitchen is a sensory pleasure and not only gastronomically speaking. Great music, revitalizing sun light through the windows, textbooks, memories… and, of course, the aroma associated with something brewing with the food prep. And if you can’t will end up in person, you can always buy Mexican products online in a Mexican food online.
The basis associated with Mesoamerican cuisine is the milpa, a variety of corn, squash along with beans. This grape planting allowed us to prevent being nomadic and start creating settlements and, moreover, it was not necessary to move crops.
Mexican dishes, therefore, has always been associated with corn: in beverages, tortillas and its variants for example sopes (small and with ends so you can put some thing liquid), panuchos… those numerous formats that are just different vehicles so that you can put food in the mouth.
As for beans, there are many varieties, nevertheless the one most commonly utilized in Mexico is the african american bean. In every home they are always cooked and, from there, these are sofritoed and made spicy, brothy, inside soup or mashed… Beans unite totally all Mexicans. They create no distinction between prosperous and poor.
The 3rd product that cannot be lacking in the pantry of most those who want to get were only available in Mexican cuisine is actually, of course, the soup. In Mexico we now have more than 300 kinds: fresh, dried, smoked, ripe… that give color, flavor and, furthermore, spiciness. These are products having a very regional persona. There are species that are only used in certain areas, that towards the south they are often used fresh, for the north rather dried up, that it is in Mexico City where it really is consumed more spicy and that in the towns they take it “tranquilito”.
The green chiles are jalapenos, the reddish cuaresmenos, the dried types are called morita and the used to smoke ones chipotle. And what related to them if they are remaining? Escabeches, using jalapeno peppers instead of peppers, or a spices that will keep for a couple of months in the family fridge (prepared with roasted or cooked red and green peppers by adding red or perhaps green peppers, red onion and cilantro). The dried up chiles can be used as if they had been our noras or choricero peppers and the fresh versions can be frozen entire wrapped in cling movie.
It is necessary to care to with the spicy, if it is added little by little it increases the tolerance as well as the knowledge, because not really everything is tabasco. To “clean” and also balance that spiciness, you will find three other products that are indispensable within the basic Mexican pantry: onion, cilantro and calcium. They refresh, moisten, allow the spiciness not to saturate and add, mixed with, some of the most typical tastes of your cuisine.
This continues with the tomato as well as red tomato and the natural tomatillo, a great unknown as their most common use is inside sauce, cooked within water with cilantro, red onion and some chili. Not to mention with avocado, by now integrated in any larder and key to prepare the Mexican guacamole. Even without this traditional volcanic natural stone mortar, one can use “a small bowl and the base of your glass, preferably plastic, to crush as well as mash the pieces of grape. Otherwise, with a hand, but never within the Thermomix!
Avocado, lime, red onion and cilantro are the components of guacamole, which is ready in a molcajete.
And a attention: if we superimpose the map of Mexico on the map of the European region we can realize that only one of its states is the size of Spain. Speculating the gastronomic richness for these an extension is not easy, however we have managed to acquire it into 8 elements.
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