Without avocado there is absolutely no guacamole; without corn, goodbye tortillas. And without either of these two recipes, Philippine cuisine would be worthless. A cuisine to know about aromas, herbs, freshness, colors and whose basic larder we talk about the following.
Sneaking into a Mexican grocer or a Mexican cooking area is a sensory enjoyment and not only gastronomically speaking. Very good music, revitalizing sun light through the windows, textbooks, memories… and, needless to say, the aroma regarding something brewing in the kitchen area. And if you can’t will end up in person, you can always purchase Mexican products on-line in a Mexican food market online.
The basis involving Mesoamerican cuisine is the milpa, a mix of corn, squash as well as beans. This grape planting allowed us to stop being nomadic and start producing settlements and, furthermore, it was not necessary to move crops.
Mexican cuisine, therefore, has always been associated with corn: in drinks, tortillas and its variants including sopes (small and with ends so you can put some thing liquid), panuchos… those several formats that are only different vehicles to be able to put food from the mouth.
As for espresso beans, there are many varieties, nevertheless the one most commonly utilized in Mexico is the dark-colored bean. In every property they are always prepared and, from there, they’re sofritoed and made spicy, brothy, within soup or crushed… Beans unite totally all Mexicans. They generate no distinction between abundant and poor.
Another product that cannot be lacking in the pantry of all those who want to get were only available in Mexican cuisine will be, of course, the chili. In Mexico we now have more than 300 versions: fresh, dried, used to smoke, ripe… that give color, flavor and, in addition, spiciness. These are products using a very regional character. There are species that are only used in many places, that towards the south they are generally used fresh, on the north rather dry out, that it is in Mexico City where it’s consumed more hot and spicy and that in the neighborhoods they take it “tranquilito”.
The hole chiles are jalapenos, the crimson cuaresmenos, the dried types are called morita and the smoked ones chipotle. And what to do with them if they are left over? Escabeches, using jalapeno peppers as opposed to peppers, or a gravy that will keep for a few months in the fridge (prepared with cooked or cooked peppers by adding red or perhaps green peppers, red onion and cilantro). The dried up chiles can be used as if they were our noras or choricero red and green peppers and the fresh ones can be frozen whole wrapped in cling film.
It is necessary to dare with the spicy, when it is added little by little zinc heightens the tolerance and also the knowledge, because certainly not everything is tabasco. To “clean” and balance that spiciness, you’ll find three other products which are indispensable in the basic Mexican pantry: onion, cilantro and lime. They refresh, drink plenty of water, allow the spiciness not to bathe and add, in combination, some of the most typical flavours of your cuisine.
It continues with the tomato as well as red tomato and the eco-friendly tomatillo, a great unknown in whose most common use is inside sauce, cooked throughout water with cilantro, onion and some chili. And naturally with avocado, currently integrated in any kitchen and key to make the Mexican guacamole. Without this traditional volcanic gemstone mortar, one can use “a normal size bowl and the base of an glass, preferably plastic, to crush along with mash the pieces of avocado. Otherwise, with a fork, but never inside the Thermomix!
Avocado, lime, red onion and cilantro are the components of guacamole, which is well prepared in a molcajete.
And a fascination: if we superimpose the road of Mexico in the spotlight of the European continent we can realize that just one of its states is the size of Spain. Guessing the gastronomic richness for these an extension is not easy, however we have managed to acquire it into nine elements.
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