Without avocado there is no guacamole; without corn, good bye tortillas. And without both of these two recipes, Mexican cuisine would be useless. A cuisine you will never know about aromas, spices or herbs, freshness, colors along with whose basic larder we talk about here.

Sneaking into a Philippine grocer or a Mexican home is a sensory delight and not only gastronomically speaking. Great music, revitalizing daylight through the windows, textbooks, memories… and, of course, the aroma involving something brewing with the food prep. And if you can’t go ahead person, you can always acquire Mexican products online in a Mexican grocery online.

The basis involving Mesoamerican cuisine is the milpa, a mixture of corn, squash and also beans. This planting allowed us to prevent being nomadic and start generating settlements and, additionally, it was not necessary to turn crops.
Mexican food, therefore, has always been combined with corn: in products, tortillas and its variants such as sopes (small and with ends so you can put a thing liquid), panuchos… those several formats that are simply different vehicles as a way to put food within the mouth.

As for beans, there are many varieties, nevertheless the one most commonly used in Mexico is the dark bean. In every property they are always cooked properly and, from there, these are sofritoed and made spicy, brothy, within soup or crushed… Beans unite totally all Mexicans. They generate no distinction between rich and poor.

The 3rd product that cannot be missing in the pantry of all those who want to get entered Mexican cuisine is actually, of course, the chili. In Mexico we have more than 300 versions: fresh, dried, smoked, ripe… that give shade, flavor and, additionally, spiciness. These are products which has a very regional personality. There are species which might be only used in many places, that towards the south they are often used fresh, towards the north rather dried up, that it is in South america City where it can be consumed more spicy and that in the cities they take it “tranquilito”.

The pin chiles are jalapenos, the reddish cuaresmenos, the dried versions are called morita and the used to smoke ones chipotle. And what to do with them if they are left? Escabeches, using jalapeno peppers instead of peppers, or a sauce that will keep for two months in the refrigerator (prepared with roasted or cooked all kinds of peppers by adding red or green peppers, onion and cilantro). The dried chiles can be used as if they ended up our noras or choricero red and green peppers and the fresh ones can be frozen complete wrapped in cling video.

It is necessary to care with the spicy, whether it is added little by little zinc heightens the tolerance and also the knowledge, because not everything is tabasco. To “clean” along with balance that spiciness, you’ll find three other products that are indispensable in the basic Mexican kitchen: onion, cilantro and lime scale. They refresh, moisten, allow the spiciness not to bathe and add, mixed with, some of the most typical flavours of your cuisine.

The idea continues with the tomato or perhaps red tomato and the environmentally friendly tomatillo, a great unknown in whose most common use is inside sauce, cooked throughout water with cilantro, red onion and some chili. And naturally with avocado, currently integrated in any kitchen and key to prepare the Mexican guacamole. Without this traditional volcanic gemstone mortar, one can use “a small bowl and the base of your glass, preferably plastic-type, to crush and also mash the pieces of grape. Otherwise, with a fork, but never within the Thermomix!

Avocado, lime, red onion and cilantro are the ingredients of guacamole, which is ready in a molcajete.
And a curiosity: if we superimpose the guide of Mexico in the spotlight of the European place we can realize that only one of its states has already been the size of Spain. Betting the gastronomic richness for these an extension is not easy, nevertheless we have managed to condense it into nine elements.

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