Without avocado there’s no guacamole; without corn, good bye tortillas. And without sometimes of these two recipes, Spanish cuisine would be useless. A cuisine that knows about aromas, spices or herbs, freshness, colors and whose basic kitchen we talk about right here.
Sneaking into a Philippine grocer or a Mexican kitchen is a sensory delight and not only gastronomically speaking. Good music, revitalizing day light through the windows, publications, memories… and, naturally, the aroma of something brewing in the kitchen area. And if you can’t use person, you can always buy Mexican products online in a Mexican food online.
The basis associated with Mesoamerican cuisine is the milpa, a mix of corn, squash as well as beans. This growing allowed us to halt being nomadic and start producing settlements and, in addition, it was not necessary to swivel crops.
Mexican food, therefore, has always been accompanied by corn: in refreshments, tortillas and its variants including sopes (small and with perimeters so you can put one thing liquid), panuchos… those multiple formats that are simply different vehicles to be able to put food inside the mouth.
As for coffee beans, there are many varieties, though the one most commonly employed in Mexico is the black bean. In every house they are always grilled and, from there, these are sofritoed and made spicy, brothy, within soup or mashed… Beans unite totally all Mexicans. They’ve created no distinction between wealthy and poor.
The 3rd product that cannot be lacking in the pantry of most those who want to get started in Mexican cuisine is, of course, the chili. In Mexico we now have more than 300 kinds: fresh, dried, smoked cigarettes, ripe… that give coloration, flavor and, moreover, spiciness. These are products having a very regional persona. There are species which are only used in many places, that towards the south they can be used fresh, towards the north rather dried out, that it is in Central america City where it can be consumed more put together and that in the towns they take it “tranquilito”.
The pin chiles are jalapenos, the red-colored cuaresmenos, the dried types are called morita and the used to smoke ones chipotle. And what to do with them if they are left over? Escabeches, using jalapeno peppers instead of peppers, or a gravy that will keep for a few months in the refrigerator (prepared with roasted or cooked all kinds of peppers by adding red as well as green peppers, onion and cilantro). The dried chiles can be used as if they had been our noras or choricero all kinds of peppers and the fresh kinds can be frozen total wrapped in cling film.
It is necessary to care with the spicy, if it’s added little by little it improves the tolerance along with the knowledge, because certainly not everything is tabasco. To “clean” as well as balance that spiciness, there are three other items that are indispensable within the basic Mexican pantry: onion, cilantro and calcium. They refresh, moisten, allow the spiciness not to bathe and add, together, some of the most typical flavors of your cuisine.
This continues with the tomato as well as red tomato and the eco-friendly tomatillo, a great unknown whoever most common use is within sauce, cooked inside water with cilantro, red onion and some chili. Not to mention with avocado, previously integrated in any pantry and key to prepare the Mexican guacamole. Even without the this traditional volcanic stone mortar, one can use “a small bowl and the base of the glass, preferably plastic-type material, to crush as well as mash the pieces of grape. Otherwise, with a fork, but never in 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 map of Mexico on the map of the European continent we can realize that only one of its states is already the size of Spain. Betting the gastronomic richness of such an extension is not easy, but we have managed to reduce it into ten elements.
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