Authentic Mexican Ingredients. Part 1: A to C
Mexican cuisine is impossible without special authentic ingredients. In this article I'd like to familiarize you with some Mexican foods and where they may be found.
Achiote. This is a small, dark red seed which is ground and sold in a paste form in a small box. It is mild in flavor and intense in color. Look for it in Mexican markets and specialty shops.
Amaranth (Amaranto). A tiny, yellow grain, native to pre-Hispanic Mexico. It once occupied a place equal to beans in Mexican diet. Aztec cooks toasted it, ground it, and incorporated it into corn dough for making tortillas and tamales. This grain possesses the highest percentage of protein of any known grain. Its amino acids are in well-balanced proportions for human nutritional needs. Unfortunately, the grain was banned by colonizing Spaniards, on pain of death for its cultivation, because of its use in rituals honoring non-Christian gods. Toasted amaranth was mixed with honey and then molded into dolls, which were then offered to the gods on home altars. Luckily, this valuable grain survived its religious persecution and is now making a comeback. Amaranth is available in health food stores and organic seed catalogs.
Ate. A paste made by boiling down guava or quince with raw sugar. It is served with queso fresco (fresh cheese) after dinner. Sold in Mexican markets at the cheese stands.
Bolillos. Crusty white rolls used in Mexico to make tortas (sandwiches) of all kinds.
Cajeta. Caramelized goat's milk, made by boiling down the milk with sugar over a period of several hours until it turns golden brown. It can be eaten alone (in small amounts) or as a topping for crepes or ice cream. It is sold in many supermarkets, as well as Mexican markets and specialty stores.
Camote. Sweet potatoes - in Mexico there are two main varieties - white and orange.
Chayote. A light green, pear-shaped vegetable that grows on a vine, up and over trees and trellises. Some varieties have spines, some do not. Used in soups and stews, or alone.
Chihuahua cheese. A white cheese similar in flavor to white cheddar. It was originally introduced in the states of Chihuahua by the Mennonites. It melts nicely.
Chipilin. A mild, small-leafed herb used to make soups and tamales in southern Mexico since pre-Hispanic days. Its Latin name is Crotalia gitostrata. Chipilin may be impossible to find outside of Mexico. It is used fresh. Watercress can be used as a substitute.
Stay tuned for continuation€¦
Achiote. This is a small, dark red seed which is ground and sold in a paste form in a small box. It is mild in flavor and intense in color. Look for it in Mexican markets and specialty shops.
Amaranth (Amaranto). A tiny, yellow grain, native to pre-Hispanic Mexico. It once occupied a place equal to beans in Mexican diet. Aztec cooks toasted it, ground it, and incorporated it into corn dough for making tortillas and tamales. This grain possesses the highest percentage of protein of any known grain. Its amino acids are in well-balanced proportions for human nutritional needs. Unfortunately, the grain was banned by colonizing Spaniards, on pain of death for its cultivation, because of its use in rituals honoring non-Christian gods. Toasted amaranth was mixed with honey and then molded into dolls, which were then offered to the gods on home altars. Luckily, this valuable grain survived its religious persecution and is now making a comeback. Amaranth is available in health food stores and organic seed catalogs.
Ate. A paste made by boiling down guava or quince with raw sugar. It is served with queso fresco (fresh cheese) after dinner. Sold in Mexican markets at the cheese stands.
Bolillos. Crusty white rolls used in Mexico to make tortas (sandwiches) of all kinds.
Cajeta. Caramelized goat's milk, made by boiling down the milk with sugar over a period of several hours until it turns golden brown. It can be eaten alone (in small amounts) or as a topping for crepes or ice cream. It is sold in many supermarkets, as well as Mexican markets and specialty stores.
Camote. Sweet potatoes - in Mexico there are two main varieties - white and orange.
Chayote. A light green, pear-shaped vegetable that grows on a vine, up and over trees and trellises. Some varieties have spines, some do not. Used in soups and stews, or alone.
Chihuahua cheese. A white cheese similar in flavor to white cheddar. It was originally introduced in the states of Chihuahua by the Mennonites. It melts nicely.
Chipilin. A mild, small-leafed herb used to make soups and tamales in southern Mexico since pre-Hispanic days. Its Latin name is Crotalia gitostrata. Chipilin may be impossible to find outside of Mexico. It is used fresh. Watercress can be used as a substitute.
Stay tuned for continuation€¦