Without avocado there isn’t any guacamole; without corn, farewell tortillas. And without sometimes of these two recipes, Philippine cuisine would be worthless. A cuisine to know about aromas, herbs, freshness, colors as well as whose basic kitchen pantry we talk about here.
Sneaking into a Philippine grocer or a Mexican home is a sensory enjoyment and not only gastronomically speaking. Very good music, revitalizing daylight through the windows, textbooks, memories… and, of course, the aroma of something brewing with the food prep. And if you can’t use person, you can always buy Mexican products on-line in a Mexican grocery online.
The basis regarding Mesoamerican cuisine is the milpa, a mix of corn, squash along with beans. This grape planting allowed us to halt being nomadic and start creating settlements and, furthermore, it was not necessary to turn crops.
Mexican dishes, therefore, has always been combined with corn: in products, tortillas and its variants like sopes (small and with sides so you can put something liquid), panuchos… those a number of formats that are only different vehicles so that you can put food inside the mouth.
As for pinto beans, there are many varieties, nevertheless the one most commonly utilized in Mexico is the dark-colored bean. In every home they are always cooked properly and, from there, they are sofritoed and made spicy, brothy, within soup or mashed… Beans unite absolutely all Mexicans. They’ve created no distinction between abundant and poor.
The next product that cannot be lacking in the pantry coming from all those who want to get were only available in Mexican cuisine is, of course, the soup. In Mexico we now have more than 300 types: fresh, dried, used to smoke, ripe… that give color, flavor and, furthermore, spiciness. These are products using a very regional persona. There are species which might be only used in many places, that towards the south they sometimes are used fresh, towards north rather dry, that it is in The philipines City where it is consumed more spicy and that in the cities they take it “tranquilito”.
The hole chiles are jalapenos, the red-colored cuaresmenos, the dried versions are called morita and the used ones chipotle. And what to do with them if they are leftover? Escabeches, using jalapeno peppers instead of peppers, or a gravy that will keep for 2 months in the family fridge (prepared with cooked or cooked fills by adding red as well as green peppers, onion and cilantro). The dehydrated chiles can be used as if they have been our noras or choricero all kinds of peppers and the fresh versions can be frozen complete wrapped in cling movie.
It is necessary to challenge with the spicy, when it is added little by little zinc heightens the tolerance along with the knowledge, because not really everything is tabasco. To “clean” and also balance that spiciness, you’ll find three other items that are indispensable in the basic Mexican pantry: onion, cilantro and lime scale. They refresh, moisten, allow the spiciness not to cover and add, mixed with, some of the most typical types of your cuisine.
It continues with the tomato or even red tomato and the green tomatillo, a great unknown in whose most common use is inside sauce, cooked inside water with cilantro, red onion and some chili. As well as with avocado, already integrated in any kitchen pantry and key to make the Mexican guacamole. Even without this traditional volcanic stone mortar, one can use “a normal size bowl and the base of the glass, preferably plastic, to crush and mash the pieces of avocado. Otherwise, with a derive, but never inside the Thermomix!
Avocado, lime, onion and cilantro are the ingredients of guacamole, which is geared up in a molcajete.
And a fascination: if we superimpose the road of Mexico into the spotlight of the European region we can realize that just one of its states has already been the size of Spain. Guessing the gastronomic richness of these an extension is not easy, however we have managed to reduce it into eight elements.
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