Without avocado there isn’t any guacamole; without corn, good bye tortillas. And without both of these two recipes, Spanish cuisine would be incomprehensible. A cuisine that knows about aromas, herbs, freshness, colors as well as whose basic larder we talk about below.
Sneaking into a Mexican grocer or a Mexican kitchen area is a sensory enjoyment and not only gastronomically speaking. Good music, revitalizing daylight through the windows, textbooks, memories… and, naturally, the aroma involving something brewing with the food prep. And if you can’t go in person, you can always buy Mexican products on the internet in a Mexican grocery store online.
The basis of Mesoamerican cuisine is the milpa, a variety of corn, squash as well as beans. This sowing allowed us to halt being nomadic and start making settlements and, moreover, it was not necessary to move crops.
Mexican food, therefore, has always been combined with corn: in drinks, tortillas and its variants for example sopes (small and with edges so you can put some thing liquid), panuchos… those multiple formats that are nothing more than different vehicles to be able to put food in the mouth.
As for pinto beans, there are many varieties, but the one most commonly utilized in Mexico is the dark bean. In every property they are always cooked properly and, from there, these are sofritoed and made spicy, brothy, inside soup or crushed… Beans unite absolutely all Mexicans. They generate no distinction between wealthy and poor.
The 3rd product that cannot be lacking in the pantry of those who want to get started in Mexican cuisine is actually, of course, the soup. In Mexico we now have more than 300 types: fresh, dried, used, ripe… that give coloration, flavor and, additionally, spiciness. These are products using a very regional persona. There are species which are only used in many places, that towards the south they are often used fresh, towards the north rather dry, that it is in The philipines City where it can be consumed more hot and that in the villages they take it “tranquilito”.
The green chiles are jalapenos, the red-colored cuaresmenos, the dried versions are called morita and the smoked ones chipotle. And what about them if they are left? Escabeches, using jalapeno peppers instead of peppers, or a sauce that will keep for a couple of months in the family fridge (prepared with roasted or cooked red and green peppers by adding red as well as green peppers, red onion and cilantro). The dried out chiles can be used as if they have been our noras or choricero peppers and the fresh ones can be frozen entire wrapped in cling movie.
It is necessary to challenge with the spicy, whether it is added little by little it increases the tolerance and the knowledge, because not everything is tabasco. To “clean” as well as balance that spiciness, you will find three other products that are indispensable within the basic Mexican kitchen: onion, cilantro and calcium. They refresh, stay hydrated, allow the spiciness not to bathe and add, when combined, some of the most typical flavors of your cuisine.
That continues with the tomato or perhaps red tomato and the eco-friendly tomatillo, a great unknown in whose most common use is throughout sauce, cooked in water with cilantro, red onion and some chili. And of course with avocado, currently integrated in any kitchen pantry and key to make the Mexican guacamole. Even without the this traditional volcanic gemstone mortar, one can use “a normal size bowl and the base of a glass, preferably plastic-type, to crush and mash the pieces of avocado. Otherwise, with a pay, but never in the Thermomix!
Avocado, lime, red onion and cilantro are the components of guacamole, which is geared up in a molcajete.
And a attention: if we superimpose the chart of Mexico on the map of the European region we can realize that only 1 of its states has already been the size of Spain. Guessing the gastronomic richness of such an extension is not easy, yet we have managed to condense it into ten elements.
Check out about mexican grocery check out this popular web page: here