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.
Grades
Rice, a very Mexican basic grain
We call it very Mexican because despite being a good part of our diet and accompanying traditional dishes, rice is not actually native to our country.
However, we still have it in our hearts (and stomachs) as one of our favorite basics, since in addition to accompanying things as delicious as stuffed chilies, mole or the stews that we eat daily, it is enough to remember the taste, aroma and texture of a bowl of rice pudding to feel comforted.
The coconut in Mexico
Despite the endless memes about coconut oil and its benefits, the reality is that coconut is a fruit with many benefits, and many ways to eat it.
Do you want to know more about this unique fruit? Read on!
From jalapeño to chipotle: the traditional smoked chili from Mexico
Whether in soups, stews, appetizers, sauces... practically all Mexicans (and even foreigners) have tried chipotle peppers. And there is no chili that matches that smoky flavor that goes so well with countless recipes. Today we want to share some curious facts about this essential element that our kitchens have.
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.
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.
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.
The bean: traditional Mexican food.
Did you know that there are around 150 varieties of beans in the world and almost half of them are found in Mexico? This legume is not only a very nutritious and delicious food, but it is also rich in history.
