Without avocado there is no guacamole; without corn, adios tortillas. And without sometimes of these two recipes, Asian cuisine would be meaningless. A cuisine you will never know about aromas, spices, freshness, colors and whose basic kitchen we talk about here.

Sneaking into a Philippine grocer or a Mexican home is a sensory delight and not only gastronomically speaking. Very good music, revitalizing day light through the windows, textbooks, memories… and, needless to say, the aroma associated with something brewing in the kitchen. And if you can’t go in person, you can always acquire Mexican products online in a Mexican food online.

The basis involving Mesoamerican cuisine is the milpa, a combination of corn, squash along with beans. This sowing allowed us to stop being nomadic and start generating settlements and, moreover, it was not necessary to turn crops.
Mexican delicacies, therefore, has always been associated with corn: in products, tortillas and its variants like sopes (small and with edges so you can put something liquid), panuchos… those several formats that are only different vehicles so that you can put food inside the mouth.

As for espresso beans, there are many varieties, though the one most commonly used in Mexico is the dark-colored bean. In every home they are always cooked and, from there, they may be sofritoed and made spicy, brothy, within soup or crushed… Beans unite completely all Mexicans. They’ve created no distinction between abundant and poor.

The next product that cannot be missing in the pantry of all those who want to get began in Mexican cuisine will be, of course, the chili. In Mexico we’ve got more than 300 kinds: fresh, dried, used, ripe… that give shade, flavor and, furthermore, spiciness. These are products with a very regional character. There are species which can be 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 hole chiles are jalapenos, the reddish cuaresmenos, the dried kinds are called morita and the used to smoke ones chipotle. And what related to them if they are leftover? Escabeches, using jalapeno peppers as an alternative to peppers, or a sauce that will keep for 2 months in the refrigerator (prepared with cooking or cooked all kinds of peppers by adding red or perhaps green peppers, red onion and cilantro). The dried out chiles can be used as if they ended up our noras or choricero fills and the fresh ones can be frozen complete wrapped in cling video.

It is necessary to care to with the spicy, when it is added little by little zinc heightens the tolerance and also the knowledge, because certainly not everything is tabasco. To “clean” and balance that spiciness, you will find three other goods that are indispensable from the basic Mexican pantry: onion, cilantro and lime scale. They refresh, drink plenty of water, allow the spiciness not to fill and add, in combination, some of the most typical flavours of your cuisine.

That continues with the tomato as well as red tomato and the natural tomatillo, a great unknown whoever most common use is in sauce, cooked within water with cilantro, red onion and some chili. Not to mention with avocado, by now integrated in any larder and key to prepare 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 derive, but never from the Thermomix!

Avocado, lime, red onion and cilantro are the components of guacamole, which is prepared in a molcajete.
And a attention: if we superimpose the guide of Mexico on the map of the European place we can realize that only one of its states has already been the size of Spain. Betting the gastronomic richness of such an extension is not easy, nevertheless we have managed to acquire it into eight elements.

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