Tamarind in Mexico and the world
Who hasn't tried a delicacy that contains tamarind in any of its versions? In the holiday season with the punch, for example, like tamarind water, or in the sweet enchiladas so traditional in our country.
Grades
The piloncillo and its origin
In Mexico, we use it in countless desserts, from the traditional piloncillo pork, crystallized fruits, punch, capirotada, pot coffee, fritters, champurrado, pumpkin sweets, papaya, sweet potato... Anyway , it's easy to recognize the taste of this chemical-free treat in any dish, and it's always a comforting taste.
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.
