Tortillas
Dried or Canned Beans
Black Beans, Kidney Beans, Pinto Beans, Chickpeas, etc.
Aromatic Herbs
Thyme, Marjoram, Mexican Bay Leaves, Mexican Oregano, etc.
Guajillo Chiles
Add a signature deep-red color to enchilada sauces, salsas, chilaquiles, moles, tamal fillings, and stews
Dried Arbol Chiles
Provide punch for table salsas, the type that are drizzled on whatever you happen to be eating: eggs, tacos, pizza, quesadillas.
Ancho Chiles
They're used primarily in moles, guisado sauces, and adobos
Chipotles en Adobo
They're a quick way to add heat and smoke to a dish
Vinegar
White Vinegar, Apple Cider Vinegar and Sugarcane Vinegar are popular
Mexican Cinnamon
Mexican 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 Allspice
Often toasted and ground to add warmth and zing to salsas, moles, adobos, and stews
Achiote
Known in English as annatto, lends deep red color and a subtle earthy flavor to all kinds of Mexican dishes
Pumpkin Seeds
Mexican Chocolate
Lard
Remains the fat of choice in the traditional Mexican kitchen, thanks to its rich depth of flavor
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