{"id":30525,"date":"2022-07-12T07:44:52","date_gmt":"2022-07-12T07:44:52","guid":{"rendered":"https:\/\/test10.co.za\/C\/?p=30525"},"modified":"2022-07-12T07:54:16","modified_gmt":"2022-07-12T07:54:16","slug":"17-essential-ingredients-for-stocking-a-mexican-pantry","status":"publish","type":"post","link":"https:\/\/test10.co.za\/C\/17-essential-ingredients-for-stocking-a-mexican-pantry\/","title":{"rendered":"17 Essential Ingredients for Stocking a Mexican Pantry"},"content":{"rendered":"

Mexican cuisine must be one of the world\u2019s most popular types of food, but potentially one of the most misunderstood too. More often than not, the mention of Mexican food offers up all forms of yellow cheese, fajitas and nachos, which are all Tex-Mex<\/a> variations and not actually traditional Mexican. There are a few select restaurants outside of Mexico that cook authentic Mexican cuisine, but we think one of the greatest ways to learn more about a nation\u2019s food is to roll up your sleeves and cook it yourself. But first, you’ll need the correct Mexican ingredients, and we’re here to help.<\/p>\n

\"Mexican<\/p>\n

Basic Mexican ingredients<\/h3>\n

Once you\u2019ve found a good resource to use (we love Lesley Tellez\u2019s Eat Mexico<\/em>), you\u2019ll need to stock your pantry with authentic Mexican ingredients. It\u2019s worth noting that Mexico is a vast country, with cooking that varies from region to region. But, if you\u2019re into making something that\u2019s more traditional, then these are a few of our favourite non-negotiable Mexican ingredients to pick up before you even contemplate picking up your knife.<\/p>\n

Avocados<\/h4>\n

Avocados are the ubiquitous Mexican ingredient for a reason \u2013 they grow abundantly there and feature heavily in Mexican cuisine. If you\u2019re one of the lucky people who has an avocado tree in their garden, you can cook with the leaves too. Simply pop them into stews or even the base of a black bean dip and marvel at the delicate anise flavour they add.<\/p>\n

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Beans<\/h4>\n

Beans, they are considered as precious as tortillas in Mexican cuisine and form a staple of most dishes \u2014 pinto and black beans are the most worthwhile knowing and can both be used for soups, stews and, of course, refried beans. Time to step away from the kidney beans and experiment with these truly delicious pulses \u2014 another quintessential Mexican ingredient that should not be compromised on.<\/p>\n

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Coriander and Cumin<\/h4>\n

As essential and as common as avos are, the same can be said of coriander<\/a>, which adds herby acidity to dishes. Cumin is another very obvious ingredient, most likely because nothing can actually replace the flavour of cumin. Its toastiness really shines in any dish it\u2019s added to, and you\u2019re loco <\/em>if you attempt to omit it from your pantry.<\/p>\n

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Lard<\/h4>\n

When it comes to Mexican cuisine, you can\u2019t overlook the one product that forms the basis of the actual cooking process, and that is lard \u2014 rendered pig fat. Don\u2019t be weirded out! The flavour of lard is pretty amazing and adds a wonderful richness to anything cooked in it. It\u2019s also super versatile, has a high smoke point for frying and truly makes the best pastry. This is pretty easy to come by, you could even ask your butcher to source it for you.<\/p>\n

Limes<\/h4>\n

Limes are probably one of the most important ingredients in a Mexican kitchen. There\u2019s even a saying that in Mexico they put lime juice on limes, which tells you just how much they love limes. If you\u2019re ever in need of a kick of acid, lime is your go-to. You\u2019ll want to make sure you\u2019ve stocked up \u2013 they\u2019re essential.<\/p>\n

Tacos<\/h4>\n

You can’t really taco ’bout Mexican food without tacos, can you? These hard-shelled corn vessels are another essential item for your Mexican ingredients list. You can opt to make your own taco shells or buy from the guys who actually know what they’re doing. Old El Paso is a trusted household name in the Mexican food biz and their Old El Paso Crunchy Taco Shells<\/a> are always a winner.<\/p>\n

\"Mexican<\/p>\n

Tortillas<\/h4>\n

Lastly, tortillas \u2013 either corn or flour, are obvious choices when stocking your pantry. Which one to go for? Well, corn tortillas are the most common in central and southern Mexico, whereas flour tortillas feature more in the northern regions. Tortillas, especially the corn variety, make most dishes a complete meal in Mexico. Food is served alongside them, in them, on top of them, as a dip for them. There\u2019s pretty much nothing you can\u2019t do with a tortilla.<\/p>\n

\"Mexican<\/p>\n

It is generally believed that corn tortillas are slightly more authentic due to corn growing so abundantly in Mexico. The first maize plants were recorded about 10 000 years ago and it has been grown in the country ever since. Thankfully, it\u2019s getting easier to find good corn tortillas at local grocers, which are often sold fresh, with a short shelf life. We love Old El Paso’s Soft Tortillas<\/a> or get from Santa Annas<\/a>. Good tortillas is the one Mexican ingredient you really need to nail, so make sure you buy the good stuff.<\/p>\n

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Chillies<\/h3>\n

It goes without saying that chillies are commonplace in Mexican kitchens and that Mexican food as a whole is delicately balanced between spiciness, acidity and smoke. There are numerous varieties of chillies<\/a> used in Mexican cuisine, so we\u2019re going to list our favourites which you can get hold of in South Africa.<\/p>\n

\"mexican<\/p>\n

Anchos Chillies<\/h4>\n

Anchos chillies, while not that spicy as they\u2019re dried poblanos, add a rich fruity nature to your food, in the way a date or a fig would. Arbol, by comparison, is exceptionally spicy so proceed with caution. These are the type of chillies that will make your nose run and your eyes water if you aren\u2019t careful, but they will add an unexpected freshness to your dishes (especially salsas).<\/p>\n

Chipotles<\/h4>\n

Chipotles or smoked jalape\u00f1os, are probably the most well known and for a good reason, they add a rich smokiness along with their heat. They come either in dried form or en adobo<\/em>, which means they\u2019re submerged in a tangy tomato-ey sauce. They\u2019re truly tasty, and can add a massive depth of flavour to anything \u2013 throw them into your moles, braises, soups, even your mayo \u2013 and you\u2019ll soon be addicted to its heat.<\/p>\n

Guajillos<\/h4>\n

Guajillos, often sold dried, will add a delicious crisp almost bitter, flavour to your cooking, so stock up and use them blended into rubs, add to salsas and of course, any stew you\u2019re cooking that needs a fiery kick.<\/p>\n

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Herbs and Spices<\/h3>\n

These Mexican ingredients are essential to stock your pantry with, especially if you like your food flavourful and spicy!<\/p>\n

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Achiote<\/strong><\/h4>\n

While we\u2019re on the note of dried herbs and spices, achiote is something you need to seek out. We say ‘seek out’ because achiote is incredibly difficult to get hold of, but is very important Mexican ingredient. Sold as either a paste or a powder, it’s ground from annatto seeds and adds a nutty, earthy, spicy, tangy note to your cooking. If you can\u2019t find it at a good spice store, order it online from Azteca<\/a>.<\/p>\n

Allspice<\/h4>\n

Another essential spice in Mexico \u2014 allspice. Didn\u2019t see this one coming, did you? The allspice tree is native to Mexico as well as to other Central American countries, and the berries, as well as the leaves, are commonly part of moles and stews. That comforting, warming quality that it adds to baked goods (where most South Africans are familiar with allspice) adds even more depth to a dish. Allspice, along with cinnamon and cumin, form the flavour base of most dishes in Mexico. Try them together, you\u2019ll be astonished at just how rich these three make the flavour.<\/p>\n

Cinnamon<\/h4>\n

Mexican cuisine is spicy, and not just due to the addition of chillies. The multilayered, rich flavours of Mexican cooking are the work of a few powerhouse ingredients and cinnamon is one of them. Be sure to pick up the proper cinnamon variety though, called Ceylon cinnamon, as it\u2019s commonly confused with cassia. The flavour is much more delicate, and even a touch sweeter than cassia. It\u2019s an essential if you\u2019re making a braise or the chilled rice-based drink horchata<\/a>.<\/p>\n

Mexican Oregano<\/h4>\n

A vital herb to look out for when stocking up on Mexican ingredients is Mexican oregano. But, before you go and grab the first jar of dried oregano you see or pull out what you usually sprinkle on pizzas, know that Mexican and Mediterranean oreganos are quite different. The Mediterranean variety, the one more readily available in South Africa, is a member of the mint family and tastes distinctly earthy and savoury. Mexican oregano, however, is related to lemon verbena and tastes faintly of liquorice and citrus. It\u2019s added to all manners of rubs, stews and salsas.<\/p>\n

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Cheese (queso)<\/strong><\/h3>\n

One of the biggest misconceptions about Mexican food is that it contains shredded yellow cheese and lots of it. This is, in fact, a characteristic of Tex Mex cuisine<\/a>, and you won\u2019t find any cheddar-like cheese in authentic Mexican cooking. This is what you’ll want…<\/p>\n

Cotija<\/h4>\n

A traditional cheese used in Mexican food is cotija<\/em> (pronounced co-ti-ha), a dry crumbly cheese \u2014 similar to a Parmesan. Some forms may look like feta, but in Mexico, it\u2019s usually aged for at least 100 days. You use this to top tacos, soups and beans.<\/p>\n

Queso Oaxaca<\/h4>\n

Queso Oaxaca<\/em> (pronounced wa-ha-ka) is a semi-soft, stringy, white cheese \u2014 similar to mozzarella. If you\u2019re serious about your quesadillas, then you\u2019ll have to make the effort to find the real deal. But, we also won\u2019t judge if you can\u2019t find it and use a little mozzarella instead.<\/p>\n

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Mexican Recipe Inspiration<\/strong><\/h3>\n

So, as we mentioned at the beginning of this article, this is by no means a definitive guide to Mexican ingredients \u2013 it\u2019s a starting place and these are some Mexican ingredients that you\u2019ll be able to incorporate when cooking these Mexican-inspired dishes…<\/p>\n

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Skirt Steak Crunchy Mexican Tacos<\/h4>\n

A perfect blend of crunch, umami and freshness all in one tasty taco!<\/p>\n

Recipe for Skirt Steak Crunchy Mexican Tacos<\/a><\/p>\n

Deep-Fried Cauliflower Soft Tortilla Wraps<\/h4>\n

You will never look at cauliflower the same! These deep-fried cauli bombs are deliciously parcelled inside warm tortilla wraps with plenty of fresh salad.<\/p>\n

Recipe for Deep-fried Cauliflower Soft Tortilla Wraps<\/a><\/p>\n

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Pulled Pork Nachos With Spicy Guacamole<\/h4>\n

Low and slow pulled pork – is there anything better?<\/p>\n

Recipe for Pulled Pork Nachos With Spicy Guacamole<\/a><\/p>\n

Mexican Tomato Soup<\/h4>\n

Serve hot or cold, this spicy Mexican soup is a winner.<\/p>\n

Recipe for Mexican Tomato Soup<\/a><\/p>\n

Now that you’re clued up about the right Mexican ingredients, cook up a feast with this list of our favourite\u00a0Mexican food recipes<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Mexican cuisine must be one of the world\u2019s most popular types of food, but potentially one of the most misunderstood too. More often than not, the mention of Mexican food offers up all forms of yellow cheese, fajitas and nachos, which are all Tex-Mex variations and not actually traditional Mexican. There are a few select restaurants outside of Mexico that cook authentic Mexican cuisine, but we think one of the greatest ways to learn more about a nation\u2019s food is […]<\/p>\n","protected":false},"author":3439,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4098],"tags":[],"class_list":["post-30525","post","type-post","status-publish","format-standard","hentry","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/30525","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/3439"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=30525"}],"version-history":[{"count":15,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/30525\/revisions"}],"predecessor-version":[{"id":92979,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/30525\/revisions\/92979"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=30525"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=30525"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=30525"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}