Without avocado there is absolutely no guacamole; without corn, adios tortillas. And without possibly of these two recipes, Philippine cuisine would be incomprehensible. A cuisine you will never know about aromas, spices, freshness, colors as well as whose basic larder we talk about the following.

Sneaking into a Mexican grocer or a Mexican home is a sensory pleasure and not only gastronomically speaking. Great music, revitalizing sun light through the windows, guides, memories… and, needless to say, the aroma associated with something brewing in the kitchen. And if you can’t use person, you can always acquire Mexican products on the internet in a Mexican grocery online.

The basis regarding Mesoamerican cuisine is the milpa, a mix of corn, squash and beans. This sowing allowed us to halt being nomadic and start generating settlements and, in addition, it was not necessary to turn crops.
Mexican cuisine, therefore, has always been associated with corn: in beverages, tortillas and its variants for example sopes (small and with ends so you can put one thing liquid), panuchos… those several formats that are only different vehicles so that you can put food inside the mouth.

As for coffee beans, there are many varieties, however the one most commonly employed in Mexico is the african american bean. In every residence they are always grilled and, from there, they’re sofritoed and made spicy, brothy, in soup or crushed… Beans unite definitely all Mexicans. They make no distinction between prosperous and poor.

The next product that cannot be lacking in the pantry of most those who want to get were only available in Mexican cuisine is, of course, the soup. In Mexico we’ve got more than 300 kinds: fresh, dried, used, ripe… that give shade, flavor and, in addition, spiciness. These are products with a very regional figure. There are species which are only used in certain areas, that towards the south they are often used fresh, towards the north rather dry, that it is in South america City where it really is consumed more put together and that in the neighborhoods they take it “tranquilito”.

Saving money chiles are jalapenos, the crimson cuaresmenos, the dried versions are called morita and the used to smoke ones chipotle. And what to do with them if they are remaining? Escabeches, using jalapeno peppers as an alternative to peppers, or a gravy that will keep for two months in the freezer (prepared with cooked or cooked peppers by adding red or even green peppers, red onion and cilantro). The dried out chiles can be used as if they were our noras or choricero fills and the fresh versions can be frozen whole wrapped in cling motion picture.

It is necessary to dare with the spicy, if it’s added little by little zinc increases the tolerance as well as the knowledge, because not really everything is tabasco. To “clean” and balance that spiciness, you’ll find three other products which are indispensable in the basic Mexican larder: onion, cilantro and lime scale. They refresh, drink plenty of water, allow the spiciness not to cover and add, mixed with, some of the most typical types of your cuisine.

This continues with the tomato or even red tomato and the green tomatillo, a great unknown in whose most common use is inside 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 this traditional volcanic gemstone mortar, one can use “a small bowl and the base of an glass, preferably plastic-type material, to crush as well as mash the pieces of avocado. Otherwise, with a fork, but never in the Thermomix!

Avocado, lime, onion and cilantro are the components of guacamole, which is ready in a molcajete.
And a attention: if we superimpose the guide of Mexico into the spotlight of the European region we can realize that just one of its states is definitely the size of Spain. Speculating the gastronomic richness of these an extension is not easy, but we have managed to reduce it into ten elements.

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