The Mexican pantry in eight items
Without avocado there is absolutely no guacamole; without corn, farewell tortillas. And without sometimes of these two recipes, Asian cuisine would be meaningless. A cuisine you will never know about aromas, spices or herbs, freshness, colors as well as whose basic pantry we talk about here.
Sneaking into a Asian grocer or a Mexican home is a sensory pleasure and not only gastronomically speaking. Excellent music, revitalizing day light through the windows, books, memories… and, needless to say, the aroma of something brewing in the kitchen. And if you can’t will end up in person, you can always buy Mexican products online in a Mexican food online.
The basis of Mesoamerican cuisine is the milpa, a mix of corn, squash as well as beans. This grape planting allowed us to avoid being nomadic and start generating settlements and, moreover, it was not necessary to swivel crops.
Mexican cuisine, therefore, has always been associated with corn: in drinks, tortillas and its variants including sopes (small and with sides so you can put a thing liquid), panuchos… those a number of formats that are only different vehicles so that you can put food inside the mouth.
As for pinto beans, there are many varieties, however the one most commonly used in Mexico is the dark-colored bean. In every home they are always prepared and, from there, they may be sofritoed and made spicy, brothy, inside soup or crushed… Beans unite totally all Mexicans. They create no distinction between rich and poor.
The third product that cannot be missing in the pantry coming from all those who want to get started in Mexican cuisine will be, of course, the soup. In Mexico we now have more than 300 versions: fresh, dried, used, ripe… that give shade, flavor and, moreover, spiciness. These are products having a very regional persona. There are species which might be only used in many places, that towards the south they are generally used fresh, towards north rather dried out, that it is in Mexico City where it is consumed more put together and that in the towns they take it “tranquilito”.
Saving money chiles are jalapenos, the red-colored cuaresmenos, the dried versions are called morita and the used ones chipotle. And what to do with them if they are left? Escabeches, using jalapeno peppers instead of peppers, or a marinade that will keep for two months in the fridge (prepared with cooked or cooked fills by adding red or even green peppers, red onion and cilantro). The dried up chiles can be used as if they have been our noras or choricero peppers and the fresh versions can be frozen complete wrapped in cling movie.
It is necessary to dare with the spicy, whether it is added little by little it improves the tolerance and also the knowledge, because not really everything is tabasco. To “clean” and also balance that spiciness, you will find three other goods that are indispensable inside the basic Mexican kitchen pantry: onion, cilantro and calcium. They refresh, hydrate, allow the spiciness not to saturate and add, when combined, some of the most typical flavours of your cuisine.
That continues with the tomato or even red tomato and the natural tomatillo, a great unknown whose most common use is inside sauce, cooked inside water with cilantro, onion and some chili. And of course with avocado, previously integrated in any larder and key to get ready the Mexican guacamole. Even without this traditional volcanic gemstone mortar, one can use “a normal size bowl and the base of your glass, preferably plastic, to crush along with mash the pieces of avocado. Otherwise, with a fork, but never within the Thermomix!
Avocado, lime, red onion and cilantro are the elements of guacamole, which is prepared in a molcajete.
And a attention: if we superimpose the map of Mexico on the map of the European continent we can realize that only 1 of its states is the size of Spain. Guessing the gastronomic richness of such an extension is not easy, yet we have managed to condense it into nine elements.
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