Without avocado there is absolutely no guacamole; without corn, good bye tortillas. And without either of these two recipes, Spanish cuisine would be worthless. A cuisine that knows about aromas, spices or herbs, freshness, colors and whose basic pantry we talk about here.
Sneaking into a Mexican grocer or a Mexican kitchen area is a sensory pleasure and not only gastronomically speaking. Very good music, revitalizing day light through the windows, guides, memories… and, obviously, the aroma of something brewing in the kitchen. And if you can’t use person, you can always obtain Mexican products on the internet in a Mexican food online.
The basis associated with Mesoamerican cuisine is the milpa, a mixture of corn, squash as well as beans. This grape planting allowed us to avoid being nomadic and start producing settlements and, furthermore, it was not necessary to move crops.
Mexican dishes, therefore, has always been accompanied by corn: in beverages, tortillas and its variants such as sopes (small and with sides so you can put a thing liquid), panuchos… those several formats that are only different vehicles in order to put food inside the mouth.
As for pinto beans, there are many varieties, but the one most commonly found in Mexico is the dark-colored bean. In every house they are always grilled and, from there, they’re sofritoed and made spicy, brothy, inside soup or crushed… Beans unite totally all Mexicans. They’ve created no distinction between prosperous and poor.
The third product that cannot be absent in the pantry coming from all those who want to get were only available in Mexican cuisine is, of course, the soup. In Mexico we’ve got more than 300 versions: fresh, dried, smoked cigarettes, ripe… that give color, flavor and, additionally, spiciness. These are products which has a very regional personality. There are species which are only used in many places, that towards the south they are often used fresh, towards the north rather dried up, that it is in Central america City where it is consumed more hot and spicy and that in the villages they take it “tranquilito”.
Saving money chiles are jalapenos, the crimson cuaresmenos, the dried types are called morita and the used to smoke ones chipotle. And what to do with them if they are left? Escabeches, using jalapeno peppers rather than peppers, or a marinade that will keep for a couple of months in the refrigerator (prepared with roasting or cooked fills by adding red or green peppers, onion and cilantro). The dried up chiles can be used as if they ended up our noras or choricero all kinds of peppers and the fresh types can be frozen whole wrapped in cling video.
It is necessary to dare with the spicy, if it’s added little by little it improves the tolerance and the knowledge, because not everything is tabasco. To “clean” and also balance that spiciness, there are three other products which are indispensable within the basic Mexican larder: onion, cilantro and lime green. They refresh, stay hydrated, allow the spiciness not to fill and add, together, some of the most typical flavours of your cuisine.
That continues with the tomato or even red tomato and the eco-friendly tomatillo, a great unknown whoever most common use is inside sauce, cooked inside water with cilantro, red onion and some chili. Not to mention with avocado, by now integrated in any pantry and key to make 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, to crush and mash the pieces of avocado. Otherwise, with a fork, but never inside the Thermomix!
Avocado, lime, onion and cilantro are the ingredients of guacamole, which is ready in a molcajete.
And a attention: if we superimpose the guide of Mexico into the spotlight of the European continent we can realize that just one of its states is the size of Spain. Estimating the gastronomic richness of which an extension is not easy, nevertheless we have managed to condense it into eight elements.
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