Corn and beans mightn’t sound particularly high-brow, but these two ingredients form the bedrock of Mexican cooking. The former is added to and stews, , and even used in sweet cakes, like this . Corn is also ground to make – a dough turned into , and (corn chips). Beans or frijoles, on the other hand, are the protein component in many recipes. Pinto and black turtle beans are the most common varieties.
Fundamentals aside, flavours and cooking techniques vary across the country’s six regions. , for instance, is the dominant seasoning in Yucatan, a province known for sweeter, less spicy fare. Central Mexico excels in meaty morsels like (braised meat) and (a pre-Hispanic stew), while the Oaxan region specialises in (a chocolate and chilli sauce).
You’ll find the culinary legacy of Mayan and Spanish cultures visible in recipes too, with native ingredients like , (cilantro), and nopales (edible cactus) given a Hispanic twist.
Pantry essentials
First up, are a go. Buy them fresh, dried, smoked and pickled for use in sweet and savoury dishes. The most popular picks are (mild and sweet), guajillo (soak first); habanero (hot stuff) and jalepeno ( when dried). Keep plenty of and , plus in the freezer. And stock your fruit bowl with , and .
Fast five
1. Sweet stuff: Dark, bitter and flavoured with spices, Mexican chocolate is used in sauces, and, of course, .
2. Rock star: Similar to a mortar and pestle, metate (a lava rock grinding stone) is used to make salsas.
3. Dip in: Keep your guacamole a vibrant hue by sitting the avocado pip in it until serving.
4. Prep work: Before cooking with dried chillies, remove the stem and seeds, and place into warm oil until the colour changes. Next, simmer in hot water for 10 mins.
5. Green thumb: Not to be confused with green tomatoes, come from the gooseberry family and possess a tart taste. Add to salsas and stews.
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