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Los 8 ingredientes secos que no pueden faltar en una cocina mexicana

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.

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ajonjolí almendras arandanos cacahuates chile chile de arbol chile guajillo chile mexicano chile morita chiles chiles secos don zabor especias flor de jamaica frijol granos y semillas nuez piloncillo
Los 8 ingredientes secos que no pueden faltar en una cocina mexicana

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.

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chile chile guajillo chile mexicano chiles chiles secos don zabor origen