Without avocado there isn’t any guacamole; without corn, farewell tortillas. And without either of these two recipes, Philippine cuisine would be incomprehensible. A cuisine discussion about aromas, spices or herbs, freshness, colors along with whose basic kitchen we talk about the following.
Sneaking into a Asian grocer or a Mexican kitchen area is a sensory delight and not only gastronomically speaking. Good music, revitalizing day light through the windows, books, memories… and, needless to say, the aroma of something brewing with the cooking. And if you can’t will end up in person, you can always buy Mexican products online in a Mexican food online.
The basis of Mesoamerican cuisine is the milpa, a combination of corn, squash along with beans. This planting allowed us to halt being nomadic and start creating settlements and, furthermore, it was not necessary to turn crops.
Mexican delicacies, therefore, has always been combined with corn: in drinks, tortillas and its variants including sopes (small and with ends so you can put a thing liquid), panuchos… those several formats that are nothing more than different vehicles in order to put food within the mouth.
As for pinto beans, there are many varieties, but the one most commonly used in Mexico is the dark-colored bean. In every residence they are always cooked properly and, from there, they are sofritoed and made spicy, brothy, throughout soup or crushed… Beans unite absolutely all Mexicans. They’ve created no distinction between prosperous and poor.
The third product that cannot be missing out on in the pantry of most those who want to get entered Mexican cuisine is, of course, the soup. In Mexico we’ve more than 300 types: fresh, dried, smoked, ripe… that give coloration, flavor and, furthermore, spiciness. These are products with a very regional figure. There are species which are only used in certain areas, that towards the south they can be used fresh, towards the north rather dry out, that it is in South america City where it can be consumed more spicy 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 smoked ones chipotle. And what related to them if they are remaining? Escabeches, using jalapeno peppers as an alternative to peppers, or a marinade that will keep for a couple of months in the family fridge (prepared with cooking or cooked all kinds of peppers by adding red or green peppers, onion and cilantro). The dried up chiles can be used as if they have been our noras or choricero peppers and the fresh ones can be frozen entire wrapped in cling motion picture.
It is necessary to care to with the spicy, when it is added little by little zinc heightens the tolerance as well as the knowledge, because not necessarily everything is tabasco. To “clean” and balance that spiciness, you can find three other products which are indispensable within the basic Mexican kitchen: onion, cilantro and calcium. They refresh, drink plenty of water, allow the spiciness not to fill and add, mixed with, some of the most typical flavours of your cuisine.
The idea continues with the tomato or even red tomato and the natural tomatillo, a great unknown whoever most common use is within sauce, cooked throughout water with cilantro, onion and some chili. As well as with avocado, currently integrated in any pantry and key to get ready the Mexican guacamole. Even without the this traditional volcanic stone mortar, one can use “a normal size bowl and the base of the glass, preferably plastic-type, to crush along with mash the pieces of avocado. Otherwise, with a hand, but never within the Thermomix!
Avocado, lime, red onion and cilantro are the substances of guacamole, which is prepared in a molcajete.
And a awareness: if we superimpose the road of Mexico into the spotlight of the European region we can realize that just one of its states is already the size of Spain. Betting the gastronomic richness for these an extension is not easy, however we have managed to acquire it into ten elements.
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