Without avocado there isn’t any guacamole; without corn, adios tortillas. And without either of these two recipes, Spanish cuisine would be incomprehensible. A cuisine you will never know about aromas, spices or herbs, freshness, colors and whose basic kitchen we talk about right here.
Sneaking into a Asian grocer or a Mexican kitchen is a sensory delight and not only gastronomically speaking. Good music, revitalizing natural light through the windows, guides, memories… and, of course, the aroma involving something brewing with the cooking. And if you can’t use person, you can always acquire Mexican products on-line in a Mexican food online.
The basis of Mesoamerican cuisine is the milpa, a mix of corn, squash as well as beans. This planting allowed us to avoid being nomadic and start generating settlements and, furthermore, it was not necessary to turn crops.
Mexican dishes, therefore, has always been associated with corn: in drinks, tortillas and its variants like sopes (small and with perimeters so you can put one thing liquid), panuchos… those a number of formats that are just different vehicles as a way to put food from the mouth.
As for espresso beans, there are many varieties, but the one most commonly found in Mexico is the african american bean. In every property they are always grilled and, from there, they may be sofritoed and made spicy, brothy, inside soup or mashed… Beans unite absolutely all Mexicans. They make no distinction between rich and poor.
The third product that cannot be missing out on in the pantry of those who want to get were only available in Mexican cuisine can be, of course, the chili. In Mexico we have more than 300 types: fresh, dried, smoked cigarettes, ripe… that give shade, flavor and, in addition, spiciness. These are products using a very regional character. There are species which might be only used in many places, that towards the south they are generally used fresh, for the north rather dried out, that it is in Mexico City where it is consumed more hot and that in the towns they take it “tranquilito”.
Saving money chiles are jalapenos, the red cuaresmenos, the dried versions are called morita and the used ones chipotle. And what related to them if they are left? Escabeches, using jalapeno peppers as opposed to peppers, or a sauce that will keep for a couple of months in the fridge (prepared with roasting or cooked all kinds of peppers by adding red or even green peppers, onion and cilantro). The dried up chiles can be used as if they had been our noras or choricero peppers and the fresh types can be frozen complete wrapped in cling video.
It is necessary to care to with the spicy, whether it is added little by little zinc increases the tolerance and also the knowledge, because not everything is tabasco. To “clean” and balance that spiciness, you can find three other products which are indispensable inside the basic Mexican kitchen: onion, cilantro and lime. They refresh, stay hydrated, allow the spiciness not to cover and add, mixed with, some of the most typical tastes of your cuisine.
That continues with the tomato as well as red tomato and the eco-friendly tomatillo, a great unknown whoever most common use is within sauce, cooked in water with cilantro, red onion and some chili. And of course with avocado, by now integrated in any kitchen pantry and key to make the Mexican guacamole. Even without this traditional volcanic stone mortar, one can use “a normal size bowl and the base of the glass, preferably plastic, to crush as well as mash the pieces of avocado. Otherwise, with a pay, but never within the Thermomix!
Avocado, lime, onion and cilantro are the components of guacamole, which is ready in a molcajete.
And a curiosity: if we superimpose the road of Mexico in the spotlight of the European country we can realize that just one of its states has already been the size of Spain. Estimating the gastronomic richness for these an extension is not easy, but we have managed to acquire it into nine elements.
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