Without avocado there is no guacamole; without corn, farewell tortillas. And without possibly of these two recipes, Spanish cuisine would be worthless. A cuisine discussion about aromas, seasoning, freshness, colors and whose basic kitchen we talk about right here.
Sneaking into a Mexican grocer or a Mexican kitchen is a sensory pleasure and not only gastronomically speaking. Very good music, revitalizing sun light through the windows, guides, memories… and, obviously, the aroma involving something brewing with the cooking. And if you can’t will end up in person, you can always obtain Mexican products on-line in a Mexican food market online.
The basis of Mesoamerican cuisine is the milpa, a mixture of corn, squash and also beans. This grape planting allowed us to stop being nomadic and start creating settlements and, moreover, it was not necessary to move crops.
Mexican dishes, therefore, has always been together with corn: in drinks, tortillas and its variants like sopes (small and with edges so you can put one thing liquid), panuchos… those several formats that are just different vehicles so that you can put food in the mouth.
As for beans, there are many varieties, however 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 absolutely all Mexicans. They’ve created no distinction between prosperous and poor.
The 3rd product that cannot be lacking in the pantry of those who want to get were only available in Mexican cuisine is actually, of course, the chili. In Mexico we’ve more than 300 varieties: fresh, dried, used to smoke, ripe… that give colour, flavor and, additionally, spiciness. These are products with a very regional character. There are species which might be only used in certain areas, that towards the south they are generally used fresh, on the north rather dry, that it is in Central america City where it can be consumed more hot and spicy and that in the villages they take it “tranquilito”.
The green chiles are jalapenos, the crimson cuaresmenos, the dried ones are called morita and the used to smoke ones chipotle. And what about them if they are left? Escabeches, using jalapeno peppers as an alternative to peppers, or a marinade that will keep for two months in the freezer (prepared with roasting or cooked all kinds of peppers by adding red as well as green peppers, red onion and cilantro). The dried chiles can be used as if they were our noras or choricero peppers and the fresh versions can be frozen complete wrapped in cling movie.
It is necessary to care with the spicy, if it’s added little by little it increases the tolerance as well as the knowledge, because certainly not everything is tabasco. To “clean” along with balance that spiciness, you will find three other items that are indispensable from the basic Mexican larder: onion, cilantro and lime. They refresh, hydrate, allow the spiciness not to cover and add, mixed with, some of the most typical types of your cuisine.
The idea continues with the tomato or even red tomato and the environmentally friendly tomatillo, a great unknown as their most common use is in sauce, cooked throughout water with cilantro, onion and some chili. And of course with avocado, by now integrated in any kitchen and key to make the Mexican guacamole. Even without the this traditional volcanic natural stone mortar, one can use “a normal size bowl and the base of your glass, preferably plastic material, to crush and also mash the pieces of grape. Otherwise, with a fork, but never inside the Thermomix!
Avocado, lime, onion and cilantro are the elements of guacamole, which is geared up in a molcajete.
And a curiosity: if we superimpose the road of Mexico into the spotlight of the European place we can realize that merely one of its states is already the size of Spain. Betting the gastronomic richness of which an extension is not easy, however we have managed to reduce it into 8 elements.
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