Without avocado there is no guacamole; without corn, farewell tortillas. And without sometimes of these two recipes, Asian cuisine would be useless. A cuisine discussion about aromas, spices or herbs, freshness, colors as well as whose basic kitchen we talk about right here.
Sneaking into a Spanish grocer or a Mexican kitchen is a sensory pleasure and not only gastronomically speaking. Great music, revitalizing natural light through the windows, publications, memories… and, naturally, the aroma involving something brewing with the cooking. And if you can’t go ahead person, you can always obtain Mexican products on-line in a Mexican food market online.
The basis involving Mesoamerican cuisine is the milpa, a variety of corn, squash and beans. This grape planting allowed us to halt being nomadic and start making settlements and, furthermore, it was not necessary to turn crops.
Mexican cuisine, therefore, has always been together with corn: in refreshments, tortillas and its variants like sopes (small and with edges so you can put some thing liquid), panuchos… those a number of formats that are just different vehicles as a way to put food within the mouth.
As for beans, there are many varieties, however the one most commonly employed in Mexico is the dark-colored bean. In every home they are always cooked and, from there, they’re sofritoed and made spicy, brothy, within soup or crushed… Beans unite absolutely all Mexicans. They make no distinction between wealthy and poor.
The next product that cannot be absent in the pantry of those who want to get started in Mexican cuisine is, of course, the soup. In Mexico we’ve more than 300 varieties: fresh, dried, smoked, ripe… that give colour, flavor and, additionally, spiciness. These are products having a very regional character. There are species that are only used in certain areas, that towards the south they are often used fresh, for the north rather dried up, that it is in South america City where it is consumed more spicy and that in the villages they take it “tranquilito”.
The hole chiles are jalapenos, the reddish cuaresmenos, the dried ones are called morita and the smoked ones chipotle. And what about them if they are leftover? Escabeches, using jalapeno peppers as opposed to peppers, or a spices that will keep for a couple of months in the family fridge (prepared with cooking or cooked fills by adding red or green peppers, onion and cilantro). The dried out chiles can be used as if they had been our noras or choricero all kinds of peppers and the fresh types can be frozen whole wrapped in cling video.
It is necessary to challenge with the spicy, when it is added little by little zinc heightens the tolerance and the knowledge, because not really everything is tabasco. To “clean” as well as balance that spiciness, there are three other products which are indispensable in the basic Mexican kitchen pantry: onion, cilantro and lime green. They refresh, stay hydrated, allow the spiciness not to bathe and add, when combined, some of the most typical tastes of your cuisine.
That continues with the tomato or perhaps red tomato and the natural tomatillo, a great unknown whose most common use is within sauce, cooked within water with cilantro, onion and some chili. As well as with avocado, by now integrated in any kitchen and key to prepare the Mexican guacamole. Even without this traditional volcanic gemstone mortar, one can use “a small bowl and the base of your glass, preferably plastic, to crush and also mash the pieces of avocado. Otherwise, with a derive, but never inside the Thermomix!
Avocado, lime, red onion and cilantro are the ingredients of guacamole, which is geared up in a molcajete.
And a curiosity: if we superimpose the map of Mexico on the map of the European country we can realize that just one of its states is the size of Spain. Guessing the gastronomic richness of which an extension is not easy, nevertheless we have managed to condense it into eight elements.
To read more about mexican grocer browse this useful website