Without avocado there is absolutely no guacamole; without corn, adios tortillas. And without possibly of these two recipes, Spanish cuisine would be useless. A cuisine that knows about aromas, seasoning, freshness, colors as well as whose basic kitchen pantry we talk about the following.

Sneaking into a Spanish grocer or a Mexican cooking area is a sensory delight and not only gastronomically speaking. Very good music, revitalizing daylight through the windows, textbooks, memories… and, of course, the aroma regarding something brewing with the food prep. And if you can’t go in person, you can always obtain Mexican products online in a Mexican food online.

The basis of Mesoamerican cuisine is the milpa, a mix of corn, squash along with beans. This planting allowed us to avoid being nomadic and start generating settlements and, moreover, it was not necessary to turn crops.
Mexican delicacies, therefore, has always been combined with corn: in drinks, tortillas and its variants for example sopes (small and with perimeters so you can put one thing liquid), panuchos… those a number of formats that are just different vehicles so that you can put food in the mouth.

As for pinto beans, there are many varieties, however the one most commonly used in Mexico is the dark-colored bean. In every property they are always cooked properly and, from there, they may be sofritoed and made spicy, brothy, within soup or mashed… Beans unite absolutely all Mexicans. They create no distinction between abundant and poor.

The third product that cannot be missing out on in the pantry coming from all those who want to get entered Mexican cuisine can be, of course, the chili. In Mexico we have more than 300 kinds: fresh, dried, used, ripe… that give coloration, flavor and, additionally, spiciness. These are products using a very regional figure. There are species which are only used in certain areas, that towards the south they sometimes are used fresh, on the north rather dry, that it is in The philipines City where it can be consumed more hot and that in the villages 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 regarding them if they are left? Escabeches, using jalapeno peppers instead of peppers, or a spices that will keep for 2 months in the freezer (prepared with roasted or cooked red and green peppers by adding red or even green peppers, onion and cilantro). The dried up chiles can be used as if they had been our noras or choricero peppers and the fresh ones can be frozen whole wrapped in cling movie.

It is necessary to dare with the spicy, when it is added little by little zinc heightens the tolerance and also the knowledge, because not necessarily everything is tabasco. To “clean” and also balance that spiciness, you’ll find three other items that are indispensable in the basic Mexican kitchen pantry: onion, cilantro and lime green. They refresh, moisten, allow the spiciness not to fill and add, mixed with, some of the most typical tastes of your cuisine.

This continues with the tomato or even red tomato and the environmentally friendly tomatillo, a great unknown whose most common use is throughout sauce, cooked throughout water with cilantro, onion and some chili. Not to mention with avocado, by now integrated in any pantry and key to make the Mexican guacamole. In the absence of this traditional volcanic rock mortar, one can use “a small bowl and the base of the glass, preferably plastic material, to crush as well as 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 well prepared in a molcajete.
And a awareness: if we superimpose the road of Mexico in the spotlight of the European region we can realize that only 1 of its states is definitely the size of Spain. Betting the gastronomic richness for these an extension is not easy, yet we have managed to acquire it into 8 elements.

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