Without avocado there’s no guacamole; without corn, good bye tortillas. And without both of these two recipes, Asian cuisine would be useless. A cuisine discussion about aromas, spices, freshness, colors and also whose basic kitchen pantry we talk about below.

Sneaking into a Philippine grocer or a Mexican home is a sensory enjoyment and not only gastronomically speaking. Great music, revitalizing daylight through the windows, textbooks, memories… and, needless to say, the aroma associated with something brewing in the kitchen. And if you can’t go ahead person, you can always purchase Mexican products online in a Mexican grocery online.

The basis of Mesoamerican cuisine is the milpa, a combination of corn, squash as well as beans. This sowing allowed us to halt being nomadic and start creating settlements and, moreover, it was not necessary to swivel crops.
Mexican cuisine, therefore, has always been together with corn: in beverages, tortillas and its variants including sopes (small and with edges so you can put a thing liquid), panuchos… those numerous formats that are simply different vehicles in order to put food from the mouth.

As for beans, there are many varieties, nevertheless the one most commonly utilized in Mexico is the black bean. In every home they are always cooked and, from there, they are sofritoed and made spicy, brothy, within soup or mashed… Beans unite totally all Mexicans. They generate no distinction between prosperous and poor.

The third product that cannot be missing out on in the pantry of those who want to get started in Mexican cuisine is, of course, the soup. In Mexico we’ve got more than 300 versions: fresh, dried, smoked, ripe… that give coloration, flavor and, in addition, spiciness. These are products using a very regional persona. There are species that are only used in many places, that towards the south they can be used fresh, towards the north rather dry, that it is in Central america City where it really is consumed more spicy and that in the villages they take it “tranquilito”.

The hole chiles are jalapenos, the red cuaresmenos, the dried kinds are called morita and the used to smoke ones chipotle. And what to do with them if they are left? Escabeches, using jalapeno peppers as an alternative to peppers, or a gravy that will keep for 2 months in the refrigerator (prepared with roasting or cooked red and green peppers by adding red or green peppers, red onion and cilantro). The dehydrated chiles can be used as if they had been our noras or choricero peppers and the fresh kinds can be frozen entire wrapped in cling film.

It is necessary to care with the spicy, whether it is added little by little it improves the tolerance and also the knowledge, because not everything is tabasco. To “clean” along with balance that spiciness, you can find three other products which are indispensable within the basic Mexican kitchen pantry: onion, cilantro and lime. They refresh, stay hydrated, allow the spiciness not to cover and add, together, some of the most typical types of your cuisine.

This continues with the tomato or red tomato and the green tomatillo, a great unknown whose most common use is throughout sauce, cooked within water with cilantro, onion and some chili. Not to mention with avocado, currently integrated in any pantry and key to put together the Mexican guacamole. Without this traditional volcanic stone mortar, one can use “a small bowl and the base of your glass, preferably plastic, to crush as well as mash the pieces of grape. Otherwise, with a derive, but never from the Thermomix!

Avocado, lime, red onion and cilantro are the ingredients of guacamole, which is well prepared in a molcajete.
And a attention: if we superimpose the chart of Mexico into the spotlight of the European country we can realize that only 1 of its states has already been the size of Spain. Guessing the gastronomic richness of which an extension is not easy, however we have managed to reduce it into eight elements.

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