Without avocado there is no guacamole; without corn, good bye tortillas. And without possibly of these two recipes, Mexican cuisine would be incomprehensible. A cuisine to know about aromas, spices, freshness, colors and whose basic pantry we talk about here.
Sneaking into a Philippine grocer or a Mexican cooking area is a sensory satisfaction and not only gastronomically speaking. Great music, revitalizing sun light through the windows, guides, memories… and, naturally, the aroma of something brewing with the food prep. And if you can’t use person, you can always buy Mexican products on the web in a Mexican food market online.
The basis regarding Mesoamerican cuisine is the milpa, a mixture of corn, squash and beans. This grape planting allowed us to avoid being nomadic and start making settlements and, additionally, it was not necessary to move crops.
Mexican delicacies, therefore, has always been together with corn: in beverages, tortillas and its variants including sopes (small and with perimeters so you can put some thing liquid), panuchos… those several formats that are simply different vehicles to be able to put food in the mouth.
As for espresso beans, there are many varieties, though the one most commonly employed in Mexico is the african american bean. In every residence they are always grilled and, from there, they are sofritoed and made spicy, brothy, in soup or mashed… Beans unite totally all Mexicans. They create no distinction between prosperous and poor.
The 3rd product that cannot be absent in the pantry of most those who want to get started in Mexican cuisine is, of course, the chili. In Mexico we’ve got more than 300 types: fresh, dried, used, ripe… that give colour, flavor and, moreover, spiciness. These are products using a very regional personality. There are species which can be only used in many places, that towards the south they are generally used fresh, for the north rather dried out, that it is in Mexico City where it’s consumed more put together and that in the villages they take it “tranquilito”.
Saving money chiles are jalapenos, the red-colored cuaresmenos, the dried ones are called morita and the smoked ones chipotle. And what related to them if they are left? Escabeches, using jalapeno peppers as an alternative to peppers, or a spices that will keep for two months in the freezer (prepared with roasting or cooked red and green peppers by adding red as well as green peppers, red onion and cilantro). The dried up chiles can be used as if they were our noras or choricero all kinds of peppers and the fresh ones can be frozen complete wrapped in cling video.
It is necessary to care to with the spicy, when it is added little by little zinc heightens the tolerance along with the knowledge, because not really everything is tabasco. To “clean” as well as balance that spiciness, there are three other products that are indispensable within the basic Mexican larder: onion, cilantro and lime green. They refresh, moisten, allow the spiciness not to fill and add, when combined, some of the most typical types of your cuisine.
The idea continues with the tomato or red tomato and the environmentally friendly tomatillo, a great unknown whose most common use is in sauce, cooked throughout water with cilantro, onion and some chili. As well as with avocado, already integrated in any kitchen pantry and key to put together the Mexican guacamole. 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 avocado. Otherwise, with a pay, but never within 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 chart of Mexico in the spotlight of the European country we can realize that only one of its states has already been the size of Spain. Betting the gastronomic richness of these an extension is not easy, but we have managed to reduce it into ten elements.
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