Without avocado there’s no guacamole; without corn, adios tortillas. And without both of these two recipes, Spanish cuisine would be incomprehensible. A cuisine discussion about aromas, spices, freshness, colors and also whose basic kitchen pantry we talk about the following.
Sneaking into a Spanish grocer or a Mexican cooking area is a sensory satisfaction and not only gastronomically speaking. Great music, revitalizing sun light through the windows, textbooks, memories… and, of course, the aroma associated with something brewing in the kitchen area. And if you can’t use person, you can always buy Mexican products on the web in a Mexican food market online.
The basis of Mesoamerican cuisine is the milpa, a variety of corn, squash and beans. This growing allowed us to avoid being nomadic and start creating settlements and, additionally, it was not necessary to swivel crops.
Mexican cuisine, therefore, has always been accompanied by corn: in drinks, tortillas and its variants including sopes (small and with ends so you can put something liquid), panuchos… those multiple formats that are only different vehicles so that you can put food from the mouth.
As for espresso beans, there are many varieties, though the one most commonly employed in Mexico is the dark bean. In every house they are always prepared and, from there, these are sofritoed and made spicy, brothy, within soup or mashed… Beans unite totally all Mexicans. They’ve created no distinction between abundant and poor.
Another product that cannot be absent in the pantry of all those who want to get were only available in Mexican cuisine is, of course, the soup. In Mexico we’ve more than 300 types: fresh, dried, used to smoke, ripe… that give color, flavor and, additionally, spiciness. These are products with a very regional persona. There are species which can be only used in many places, that towards the south they are generally used fresh, on the north rather dried out, that it is in Central america City where it really is consumed more hot and that in the cities they take it “tranquilito”.
The pin chiles are jalapenos, the reddish cuaresmenos, the dried versions are called morita and the used to smoke ones chipotle. And what related to them if they are leftover? Escabeches, using jalapeno peppers as opposed to peppers, or a spices that will keep for 2 months in the fridge (prepared with roasted or cooked all kinds of peppers by adding red or green peppers, onion and cilantro). The dried out chiles can be used as if they were our noras or choricero red and green peppers and the fresh ones can be frozen complete wrapped in cling movie.
It is necessary to care with the spicy, whether it is added little by little it increases the tolerance as well as the knowledge, because not necessarily everything is tabasco. To “clean” as well as balance that spiciness, you will find three other products that are indispensable from the basic Mexican larder: onion, cilantro and lime green. They refresh, moisten, allow the spiciness not to saturate and add, when combined, some of the most typical flavours of your cuisine.
The idea continues with the tomato or red tomato and the green tomatillo, a great unknown whoever most common use is within sauce, cooked within water with cilantro, red onion and some chili. And of course with avocado, currently integrated in any kitchen pantry and key to prepare the Mexican guacamole. In the absence of this traditional volcanic natural stone mortar, one can use “a small bowl and the base of the glass, preferably plastic material, to crush as well as mash the pieces of avocado. Otherwise, with a derive, but never inside the Thermomix!
Avocado, lime, red onion and cilantro are the elements of guacamole, which is well prepared in a molcajete.
And a fascination: if we superimpose the chart of Mexico in the spotlight of the European region we can realize that only one of its states is already the size of Spain. Betting the gastronomic richness of which an extension is not easy, yet we have managed to reduce it into nine elements.
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