Tortillas
Dried or Canned BeansBlack Beans, Kidney Beans, Pinto Beans, Chickpeas, etc.
Aromatic HerbsThyme, Marjoram, Mexican Bay Leaves, Mexican Oregano, etc.
Guajillo ChilesAdd a signature deep-red color to enchilada sauces, salsas, chilaquiles, moles, tamal fillings, and stews
Dried Arbol ChilesProvide punch for table salsas, the type that are drizzled on whatever you happen to be eating: eggs, tacos, pizza, quesadillas.
Ancho ChilesThey're used primarily in moles, guisado sauces, and adobos
Chipotles en AdoboThey're a quick way to add heat and smoke to a dish
VinegarWhite Vinegar, Apple Cider Vinegar and Sugarcane Vinegar are popular
Mexican CinnamonMexican cinnamon is used in an abundance of applications: ground into moles, used as a flavor base in desserts like rice pudding, and added to traditional beverages like horchata
Whole AllspiceOften toasted and ground to add warmth and zing to salsas, moles, adobos, and stews
AchioteKnown in English as annatto, lends deep red color and a subtle earthy flavor to all kinds of Mexican dishes
Pumpkin Seeds
Mexican Chocolate
LardRemains the fat of choice in the traditional Mexican kitchen, thanks to its rich depth of flavor