Without avocado there is absolutely no guacamole; without corn, adios tortillas. And without sometimes of these two recipes, Asian cuisine would be useless. A cuisine to know about aromas, seasoning, freshness, colors along with whose basic larder we talk about here.
Sneaking into a Mexican grocer or a Mexican kitchen is a sensory satisfaction and not only gastronomically speaking. Great music, revitalizing sun light through the windows, guides, memories… and, of course, the aroma associated with something brewing in the kitchen. And if you can’t use person, you can always buy Mexican products on the internet in a Mexican food market online.
The basis regarding Mesoamerican cuisine is the milpa, a combination of corn, squash as well as beans. This planting allowed us to halt being nomadic and start creating settlements and, furthermore, it was not necessary to turn crops.
Mexican food, therefore, has always been accompanied by corn: in refreshments, tortillas and its variants such as sopes (small and with edges so you can put something liquid), panuchos… those multiple formats that are nothing more than different vehicles in order to put food in the mouth.
As for coffee beans, there are many varieties, but the one most commonly used in Mexico is the dark-colored bean. In every home they are always cooked properly and, from there, these are sofritoed and made spicy, brothy, in soup or crushed… Beans unite totally all Mexicans. They create no distinction between abundant and poor.
The third product that cannot be missing in the pantry of all those who want to get started in Mexican cuisine can be, of course, the soup. In Mexico we have more than 300 varieties: fresh, dried, used to smoke, ripe… that give coloration, flavor and, furthermore, spiciness. These are products having a very regional figure. There are species which might be only used in certain areas, that towards the south they can be used fresh, towards north rather dried up, that it is in Mexico City where it is consumed more put together and that in the towns they take it “tranquilito”.
The green chiles are jalapenos, the red-colored cuaresmenos, the dried ones are called morita and the used ones chipotle. And what regarding them if they are leftover? Escabeches, using jalapeno peppers as opposed to peppers, or a sauce that will keep for two months in the freezer (prepared with cooking or cooked fills by adding red or perhaps green peppers, onion and cilantro). The dried out chiles can be used as if they were our noras or choricero fills and the fresh ones can be frozen total wrapped in cling motion picture.
It is necessary to challenge with the spicy, when it is added little by little zinc heightens the tolerance along with the knowledge, because certainly not everything is tabasco. To “clean” as well as balance that spiciness, there are three other products which are indispensable inside the basic Mexican kitchen pantry: 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 red tomato and the green tomatillo, a great unknown in whose most common use is within sauce, cooked in water with cilantro, red onion and some chili. As well as with avocado, by now integrated in any kitchen pantry and key to get ready the Mexican guacamole. Even without this traditional volcanic rock mortar, one can use “a small bowl and the base of a glass, preferably plastic material, to crush and also 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 well prepared in a molcajete.
And a awareness: if we superimpose the road of Mexico in the spotlight of the European region we can realize that merely one of its states is already the size of Spain. Estimating the gastronomic richness of these an extension is not easy, yet we have managed to reduce it into ten elements.
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