Grades
Chili, a gastronomic heritage
They say that a Mexican who respects himself asks for the spicy one, and if you have eaten in the company of a foreigner who is not used to chili, the question they usually ask is why do we like to suffer? The reality, according to different scientific studies, is that just as we enjoy the feeling of danger when getting on a mechanical game, jumping out of a plane in flight, the feeling of fear and anxiety when watching a horror movie, we also enjoy the heat of chili the same way.
The cuisine of pre-Hispanic Mexico
The basic elements of Mexican cuisine are corn, beans and chili. However, it is much more complex than that; there are countless native products that are now an essential part of the gastronomy of other countries.
The mole, a pre-Hispanic dish
There is no dish more perfect for any season of the year, nor one that feels more familiar, and definitely food for the soul than this delight.
There are many varieties of mole, such as the poblano, the Michoacan, the yellow mole, the pipián, the xiqueño, Mantamanteles, black... In addition to the fact that in each home it is prepared according to the seasoning of the person kitchen; and apart from being a homemade dish, it is a tradition to serve it as a main dish at festivities, weddings, and other celebrations. And it was precisely used for celebrations, according to what we know about its history. If you want to know everything about this Mexican sauce, keep reading.
The 8 dry ingredients that cannot be missing in a Mexican kitchen
We know that there are basic ingredients of our gastronomy that yes or yes should be in your pantry, but it is always good to have options that do not require refrigeration and that you can cook easily, in addition to adding a lot of flavor to your dishes.
The Guajillo chili and its origin
Its scientific name is Capsicum Annuum and when fresh it is Mirasol, although its most common use in Mexican cuisine is in its dehydrated form. The name of this popular chili comes from the Nahuatl "huaxin" and has several names depending on the state; red chilaca chili in the state of Mexico, three veins chili in San Luis Potosí, mirasol (regardless of whether it is dry or fresh) in Jalisco, Cualachero chili in Colima.
