Without avocado there is absolutely no guacamole; without corn, farewell tortillas. And without either of these two recipes, Asian cuisine would be useless. A cuisine discussion about aromas, spices or herbs, freshness, colors and also whose basic kitchen pantry we talk about below.
Sneaking into a Mexican grocer or a Mexican kitchen is a sensory pleasure and not only gastronomically speaking. Excellent music, revitalizing natural light through the windows, textbooks, memories… and, naturally, the aroma regarding something brewing in the kitchen area. And if you can’t use person, you can always buy Mexican products on the web in a Mexican grocery store online.
The basis of Mesoamerican cuisine is the milpa, a mix of corn, squash and beans. This planting allowed us to stop being nomadic and start creating settlements and, in addition, it was not necessary to rotate crops.
Mexican food, therefore, has always been accompanied by corn: in drinks, tortillas and its variants for example sopes (small and with ends so you can put one thing liquid), panuchos… those multiple formats that are nothing more than different vehicles as a way to put food within the mouth.
As for pinto beans, there are many varieties, nevertheless the one most commonly found in Mexico is the african american bean. In every home they are always cooked properly and, from there, they’re sofritoed and made spicy, brothy, inside soup or mashed… Beans unite totally all Mexicans. They make no distinction between rich and poor.
The next product that cannot be missing in the pantry of most those who want to get entered Mexican cuisine can be, of course, the soup. In Mexico we now have more than 300 varieties: fresh, dried, used to smoke, ripe… that give colour, flavor and, additionally, spiciness. These are products using a very regional character. There are species that are only used in many places, that towards the south they are generally used fresh, towards north rather dried out, that it is in South america City where it’s consumed more hot and spicy and that in the cities they take it “tranquilito”.
The green chiles are jalapenos, the crimson cuaresmenos, the dried types are called morita and the used ones chipotle. And what to do with them if they are leftover? Escabeches, using jalapeno peppers instead of peppers, or a spices that will keep for a couple of months in the family fridge (prepared with roasted 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 had been our noras or choricero red and green peppers and the fresh types can be frozen whole wrapped in cling movie.
It is necessary to care to with the spicy, when it is added little by little it improves the tolerance and the knowledge, because not necessarily everything is tabasco. To “clean” and balance that spiciness, you’ll find three other items that are indispensable in the basic Mexican kitchen pantry: onion, cilantro and lime. They refresh, hydrate, allow the spiciness not to bathe and add, together, some of the most typical types of your cuisine.
This continues with the tomato as well as red tomato and the green tomatillo, a great unknown in whose most common use is throughout sauce, cooked throughout water with cilantro, red onion and some chili. Not to mention with avocado, previously integrated in any kitchen and key to prepare the Mexican guacamole. Without this traditional volcanic natural stone mortar, one can use “a normal size bowl and the base of an glass, preferably plastic material, to crush and mash the pieces of avocado. Otherwise, with a derive, but never within the Thermomix!
Avocado, lime, onion and cilantro are the ingredients of guacamole, which is ready in a molcajete.
And a fascination: if we superimpose the guide of Mexico in the spotlight of the European region we can realize that just one of its states has already been the size of Spain. Guessing the gastronomic richness of which an extension is not easy, but we have managed to reduce it into 8 elements.
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