Without avocado there is no guacamole; without corn, adios tortillas. And without either of these two recipes, Mexican cuisine would be incomprehensible. A cuisine discussion about aromas, spices, freshness, colors and whose basic larder we talk about the following.

Sneaking into a Philippine grocer or a Mexican home is a sensory pleasure and not only gastronomically speaking. Good music, revitalizing daylight through the windows, publications, memories… and, of course, the aroma of something brewing in the kitchen. And if you can’t will end up in person, you can always acquire Mexican products on the web in a Mexican food market online.

The basis of Mesoamerican cuisine is the milpa, a mix of corn, squash as well as beans. This sowing allowed us to prevent being nomadic and start creating settlements and, in addition, it was not necessary to swivel crops.
Mexican food, therefore, has always been associated with corn: in drinks, tortillas and its variants such as sopes (small and with edges so you can put a thing liquid), panuchos… those a number of formats that are simply different vehicles in order to put food inside the mouth.

As for coffee beans, there are many varieties, nevertheless the one most commonly utilized in Mexico is the dark bean. In every residence they are always cooked and, from there, they are sofritoed and made spicy, brothy, throughout soup or crushed… Beans unite definitely all Mexicans. They’ve created no distinction between wealthy and poor.

The third product that cannot be missing out on in the pantry of most those who want to get started in Mexican cuisine is actually, of course, the chili. In Mexico we’ve more than 300 kinds: fresh, dried, used, ripe… that give shade, flavor and, moreover, spiciness. These are products having a very regional character. There are species which might be only used in certain areas, that towards the south they are generally used fresh, towards north rather dried up, that it is in Central america City where it’s consumed more put together and that in the towns they take it “tranquilito”.

The pin chiles are jalapenos, the reddish cuaresmenos, the dried kinds are called morita and the smoked ones chipotle. And what to do with them if they are leftover? Escabeches, using jalapeno peppers as opposed to peppers, or a marinade that will keep for two months in the family fridge (prepared with cooking or cooked peppers by adding red or even green peppers, onion and cilantro). The dried chiles can be used as if they had been our noras or choricero all kinds of peppers and the fresh kinds can be frozen complete wrapped in cling video.

It is necessary to care to with the spicy, whether it is added little by little zinc increases the tolerance and the knowledge, because not necessarily everything is tabasco. To “clean” and balance that spiciness, there are three other goods that are indispensable from the basic Mexican kitchen pantry: onion, cilantro and lime green. They refresh, drink plenty of water, allow the spiciness not to fill and add, when combined, some of the most typical tastes of your cuisine.

That continues with the tomato or even red tomato and the green tomatillo, a great unknown in whose most common use is in sauce, cooked inside water with cilantro, red onion and some chili. As well as with avocado, already integrated in any larder and key to make the Mexican guacamole. In the absence of this traditional volcanic gemstone mortar, one can use “a normal size bowl and the base of your glass, preferably plastic material, to crush as well as mash the pieces of avocado. Otherwise, with a hand, but never from the Thermomix!

Avocado, lime, onion and cilantro are the components of guacamole, which is well prepared in a molcajete.
And a fascination: if we superimpose the chart of Mexico on the map of the European continent we can realize that only 1 of its states is already the size of Spain. Speculating the gastronomic richness of which an extension is not easy, but we have managed to condense it into 8 elements.

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