The Mexican kitchen in eight products
Without avocado there is no guacamole; without corn, good bye tortillas. And without possibly of these two recipes, Asian cuisine would be meaningless. A cuisine that knows about aromas, herbs, freshness, colors and whose basic kitchen we talk about here.
Sneaking into a Spanish grocer or a Mexican kitchen area is a sensory satisfaction and not only gastronomically speaking. Excellent music, revitalizing day light through the windows, books, memories… and, obviously, the aroma associated with something brewing in the kitchen. And if you can’t use person, you can always buy Mexican products online in a Mexican food online.
The basis involving Mesoamerican cuisine is the milpa, a mixture of corn, squash along with beans. This growing allowed us to stop being nomadic and start creating settlements and, in addition, 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 one thing liquid), panuchos… those numerous formats that are nothing more than different vehicles as a way to put food inside the mouth.
As for coffee beans, there are many varieties, though the one most commonly utilized in Mexico is the african american bean. In every property they are always prepared and, from there, these are sofritoed and made spicy, brothy, in soup or crushed… Beans unite definitely all Mexicans. They generate no distinction between wealthy and poor.
The next product that cannot be lacking in the pantry of those who want to get entered Mexican cuisine will be, of course, the soup. In Mexico we now have more than 300 varieties: fresh, dried, smoked, ripe… that give shade, flavor and, moreover, spiciness. These are products having a very regional personality. There are species which are only used in many places, that towards the south they can be used fresh, for the north rather dry, that it is in The philipines City where it can be consumed more hot and spicy and that in the villages they take it “tranquilito”.
The pin chiles are jalapenos, the red cuaresmenos, the dried ones are called morita and the smoked cigarettes ones chipotle. And what to do with them if they are remaining? Escabeches, using jalapeno peppers as opposed to peppers, or a sauce that will keep for 2 months in the family fridge (prepared with cooked or cooked red and green peppers by adding red or green peppers, onion and cilantro). The dried up chiles can be used as if they ended up our noras or choricero all kinds of peppers and the fresh types can be frozen whole wrapped in cling motion picture.
It is necessary to dare with the spicy, if it is added little by little it improves the tolerance as well as the knowledge, because certainly not everything is tabasco. To “clean” as well as balance that spiciness, you can find three other goods that are indispensable within the basic Mexican larder: onion, cilantro and calcium. They refresh, drink plenty of water, allow the spiciness not to bathe and add, together, some of the most typical flavours of your cuisine.
That 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 inside water with cilantro, red onion and some chili. As well as with avocado, already integrated in any pantry and key to get ready the Mexican guacamole. Even without the this traditional volcanic stone mortar, one can use “a small bowl and the base of an glass, preferably plastic-type, to crush along with mash the pieces of grape. Otherwise, with a derive, but never within the Thermomix!
Avocado, lime, red onion and cilantro are the ingredients of guacamole, which is prepared in a molcajete.
And a awareness: if we superimpose the road of Mexico into the spotlight of the European continent we can realize that only 1 of its states is already the size of Spain. Speculating the gastronomic richness of these an extension is not easy, yet we have managed to reduce it into nine elements.
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