The Mexican kitchen pantry in eight items

Without avocado there is absolutely no guacamole; without corn, goodbye tortillas. And without both of these two recipes, Asian cuisine would be useless. A cuisine you will never know about aromas, seasoning, freshness, colors along with whose basic kitchen pantry we talk about right here.

Sneaking into a Spanish grocer or a Mexican kitchen is a sensory pleasure and not only gastronomically speaking. Good music, revitalizing sun light through the windows, books, memories… and, obviously, the aroma regarding something brewing in the kitchen area. And if you can’t go ahead person, you can always obtain Mexican products online in a Mexican grocery online.

The basis associated with Mesoamerican cuisine is the milpa, a mix of corn, squash along with beans. This sowing allowed us to prevent being nomadic and start producing settlements and, furthermore, it was not necessary to swivel crops.
Mexican delicacies, therefore, has always been combined with corn: in products, tortillas and its variants like sopes (small and with ends so you can put something liquid), panuchos… those multiple formats that are simply different vehicles in order to put food inside the mouth.

As for coffee beans, there are many varieties, but the one most commonly employed in Mexico is the dark-colored bean. In every house they are always cooked and, from there, these are sofritoed and made spicy, brothy, in soup or mashed… Beans unite totally all Mexicans. They create no distinction between abundant and poor.

Another product that cannot be absent in the pantry of most those who want to get started in Mexican cuisine will be, of course, the soup. In Mexico we’ve more than 300 versions: fresh, dried, used to smoke, ripe… that give colour, flavor and, additionally, spiciness. These are products using a very regional persona. There are species which can be only used in many places, that towards the south they can be used fresh, for the north rather dried out, that it is in Mexico City where it is consumed more spicy and that in the cities they take it “tranquilito”.

The green chiles are jalapenos, the red-colored cuaresmenos, the dried kinds are called morita and the smoked ones chipotle. And what related to them if they are left? Escabeches, using jalapeno peppers rather than peppers, or a marinade that will keep for two months in the refrigerator (prepared with cooked or cooked red and green peppers by adding red or green peppers, red onion and cilantro). The dehydrated chiles can be used as if they were our noras or choricero fills and the fresh kinds can be frozen entire wrapped in cling film.

It is necessary to care with the spicy, if it’s added little by little zinc heightens the tolerance along with the knowledge, because not everything is tabasco. To “clean” along with balance that spiciness, there are three other products that are indispensable from the basic Mexican pantry: onion, cilantro and lime green. They refresh, drink plenty of water, allow the spiciness not to saturate and add, in combination, some of the most typical flavours of your cuisine.

The idea continues with the tomato or perhaps red tomato and the eco-friendly tomatillo, a great unknown whose most common use is in sauce, cooked inside water with cilantro, onion and some chili. As well as with avocado, currently integrated in any pantry and key to put together the Mexican guacamole. Even without the this traditional volcanic rock mortar, one can use “a normal size bowl and the base of an glass, preferably plastic, to crush along with mash the pieces of grape. Otherwise, with a derive, but never from the Thermomix!

Avocado, lime, red onion and cilantro are the ingredients of guacamole, which is well prepared in a molcajete.
And a attention: if we superimpose the map of Mexico in the spotlight of the European continent we can realize that just one of its states is already the size of Spain. Guessing the gastronomic richness of which an extension is not easy, yet we have managed to acquire it into eight elements.

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