Without avocado there is absolutely no guacamole; without corn, goodbye tortillas. And without both of these two recipes, Asian cuisine would be incomprehensible. A cuisine that knows about aromas, spices or herbs, freshness, colors along with whose basic larder we talk about below.
Sneaking into a Mexican grocer or a Mexican kitchen is a sensory pleasure and not only gastronomically speaking. Good music, revitalizing sun light through the windows, publications, memories… and, naturally, the aroma of something brewing in the kitchen area. And if you can’t go in person, you can always buy Mexican products on the internet in a Mexican grocery online.
The basis involving Mesoamerican cuisine is the milpa, a mixture of corn, squash and beans. This planting allowed us to avoid being nomadic and start making settlements and, additionally, it was not necessary to rotate crops.
Mexican cuisine, therefore, has always been combined with corn: in products, tortillas and its variants for example sopes (small and with sides so you can put something liquid), panuchos… those a number of formats that are nothing more than different vehicles so that you can put food in the mouth.
As for coffee beans, there are many varieties, however the one most commonly found in Mexico is the dark bean. In every property they are always cooked and, from there, they are sofritoed and made spicy, brothy, inside soup or crushed… Beans unite absolutely all Mexicans. They generate no distinction between rich and poor.
The next product that cannot be absent in the pantry of most those who want to get were only available in Mexican cuisine is actually, of course, the chili. In Mexico we have more than 300 varieties: fresh, dried, used, ripe… that give colour, flavor and, in addition, spiciness. These are products which has a very regional persona. There are species that are only used in many places, that towards the south they can be used fresh, on the north rather dried up, that it is in South america City where it’s consumed more hot 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 about them if they are left? Escabeches, using jalapeno peppers instead of peppers, or a gravy that will keep for 2 months in the refrigerator (prepared with cooked or cooked all kinds of peppers by adding red or perhaps green peppers, onion and cilantro). The dried up chiles can be used as if they had been our noras or choricero fills and the fresh ones can be frozen complete wrapped in cling motion picture.
It is necessary to care with the spicy, when it is added little by little zinc increases the tolerance and also the knowledge, because not necessarily everything is tabasco. To “clean” along with balance that spiciness, you can find three other products that are indispensable inside the basic Mexican pantry: onion, cilantro and lime. They refresh, hydrate, allow the spiciness not to cover and add, when combined, some of the most typical flavors of your cuisine.
The idea continues with the tomato or red tomato and the green tomatillo, a great unknown as their most common use is within sauce, cooked within 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 this traditional volcanic natural stone mortar, one can use “a normal size bowl and the base of a glass, preferably plastic-type material, to crush along with mash the pieces of avocado. Otherwise, with a derive, but never in the Thermomix!
Avocado, lime, red onion and cilantro are the substances of guacamole, which is well prepared in a molcajete.
And a awareness: if we superimpose the road of Mexico in the spotlight of the European region we can realize that just one of its states is definitely the size of Spain. Estimating the gastronomic richness of such an extension is not easy, nevertheless we have managed to acquire it into 8 elements.
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