Without avocado there’s no guacamole; without corn, good bye tortillas. And without sometimes of these two recipes, Spanish cuisine would be incomprehensible. A cuisine to know about aromas, spices, freshness, colors along with whose basic kitchen pantry we talk about the following.
Sneaking into a Asian grocer or a Mexican kitchen area is a sensory satisfaction and not only gastronomically speaking. Very good music, revitalizing sun light through the windows, textbooks, memories… and, of course, the aroma involving something brewing with the cooking. And if you can’t go in person, you can always buy Mexican products online in a Mexican food online.
The basis of Mesoamerican cuisine is the milpa, a variety of corn, squash and beans. This sowing allowed us to stop being nomadic and start generating settlements and, furthermore, it was not necessary to rotate crops.
Mexican dishes, therefore, has always been associated with corn: in products, tortillas and its variants for example sopes (small and with ends so you can put something liquid), panuchos… those several formats that are nothing more than different vehicles to be able to put food from the mouth.
As for coffee beans, there are many varieties, nevertheless the one most commonly found in Mexico is the black bean. In every property they are always cooked properly and, from there, they are sofritoed and made spicy, brothy, in soup or mashed… Beans unite completely all Mexicans. They’ve created no distinction between wealthy and poor.
The third product that cannot be missing out on in the pantry of those who want to get were only available in Mexican cuisine can be, of course, the chili. In Mexico we’ve more than 300 kinds: fresh, dried, used, ripe… that give shade, flavor and, additionally, spiciness. These are products having a very regional personality. There are species which can be only used in certain areas, that towards the south they sometimes are used fresh, for the north rather dry out, that it is in Central america City where it is consumed more put together and that in the villages they take it “tranquilito”.
The green chiles are jalapenos, the crimson cuaresmenos, the dried kinds are called morita and the used ones chipotle. And what regarding them if they are left over? Escabeches, using jalapeno peppers as an alternative to peppers, or a marinade that will keep for a couple of months in the fridge (prepared with cooking or cooked red and green peppers by adding red or even green peppers, onion and cilantro). The dried out chiles can be used as if they had been our noras or choricero peppers and the fresh ones can be frozen total wrapped in cling motion picture.
It is necessary to dare with the spicy, if it’s added little by little it improves the tolerance as well as the knowledge, because not necessarily everything is tabasco. To “clean” and balance that spiciness, you’ll find three other products which are indispensable inside the basic Mexican kitchen pantry: onion, cilantro and lime scale. They refresh, stay hydrated, allow the spiciness not to bathe and add, when combined, some of the most typical flavours of your cuisine.
That continues with the tomato or red tomato and the eco-friendly tomatillo, a great unknown as their most common use is in sauce, cooked in water with cilantro, red onion and some chili. Not to mention with avocado, currently integrated in any kitchen and key to get ready the Mexican guacamole. Even without the this traditional volcanic rock mortar, one can use “a normal size bowl and the base of an glass, preferably plastic, to crush and mash the pieces of avocado. Otherwise, with a pay, but never from the Thermomix!
Avocado, lime, red onion and cilantro are the ingredients of guacamole, which is prepared in a molcajete.
And a attention: if we superimpose the guide of Mexico in the spotlight of the European country we can realize that only 1 of its states is already the size of Spain. Speculating the gastronomic richness of which an extension is not easy, nevertheless we have managed to reduce it into ten elements.
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