Without avocado there is no guacamole; without corn, goodbye tortillas. And without both of these two recipes, Asian cuisine would be worthless. A cuisine to know about aromas, spices or herbs, freshness, colors and whose basic kitchen we talk about here.
Sneaking into a Asian grocer or a Mexican home is a sensory pleasure and not only gastronomically speaking. Great music, revitalizing daylight through the windows, textbooks, memories… and, obviously, the aroma associated with something brewing in the kitchen area. And if you can’t go ahead person, you can always acquire Mexican products on-line in a Mexican grocery online.
The basis regarding Mesoamerican cuisine is the milpa, a mixture of corn, squash along with beans. This growing allowed us to stop being nomadic and start creating settlements and, additionally, it was not necessary to swivel crops.
Mexican dishes, therefore, has always been combined with corn: in beverages, tortillas and its variants such as sopes (small and with ends so you can put some thing liquid), panuchos… those multiple formats that are just different vehicles as a way to put food within the mouth.
As for beans, there are many varieties, though the one most commonly used in Mexico is the african american bean. In every home they are always prepared and, from there, they’re sofritoed and made spicy, brothy, throughout soup or mashed… Beans unite definitely all Mexicans. They generate no distinction between abundant and poor.
The 3rd product that cannot be lacking in the pantry of those who want to get were only available in Mexican cuisine can be, of course, the soup. In Mexico we’ve got more than 300 varieties: fresh, dried, smoked cigarettes, ripe… that give color, flavor and, additionally, spiciness. These are products having a very regional character. There are species that are only used in many places, that towards the south they are often used fresh, on the north rather dry out, that it is in Mexico City where it is consumed more hot and spicy and that in the villages they take it “tranquilito”.
The pin chiles are jalapenos, the reddish cuaresmenos, the dried kinds are called morita and the smoked cigarettes ones chipotle. And what to do with them if they are leftover? Escabeches, using jalapeno peppers rather than peppers, or a marinade that will keep for two months in the family fridge (prepared with roasted or cooked all kinds of peppers by adding red or even green peppers, onion and cilantro). The dried out chiles can be used as if they have been our noras or choricero red and green peppers and the fresh ones can be frozen complete wrapped in cling movie.
It is necessary to challenge with the spicy, whether it is added little by little zinc increases the tolerance as well as the knowledge, because not really everything is tabasco. To “clean” along with balance that spiciness, you will find three other products which are indispensable from the basic Mexican pantry: onion, cilantro and lime scale. They refresh, moisten, allow the spiciness not to bathe and add, in combination, some of the most typical types of your cuisine.
That continues with the tomato or red tomato and the green tomatillo, a great unknown in whose most common use is throughout sauce, cooked in water with cilantro, red onion and some chili. Not to mention with avocado, currently integrated in any kitchen and key to make the Mexican guacamole. Without this traditional volcanic stone mortar, one can use “a small bowl and the base of a glass, preferably plastic-type material, to crush as well as mash the pieces of grape. Otherwise, with a hand, but never in the Thermomix!
Avocado, lime, onion and cilantro are the substances of guacamole, which is geared up in a molcajete.
And a attention: if we superimpose the guide of Mexico into the spotlight of the European country we can realize that only 1 of its states is definitely the size of Spain. Betting the gastronomic richness of which an extension is not easy, nevertheless we have managed to condense it into eight elements.
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