Mexican cuisine makes most of us think of assertive spices; mostly chilies and cumin. This combination of spices is one, which is a perfect representative of the country's culinary history; an ingredient, which came from the old world with the Spanish and one, which has been a central part of Mexican food for thousands of years.
Chilies are the Mexican spices with the longest history, having been used by the Aztecs for many centuries before the arrival of Europeans. Like tomatoes and potatoes, peppers are new world natives and remain one of the most important ingredients in Mexican recipes just as they always have been.
You are probably familiar with jalapeno peppers as an ingredient in salsas and (in pickled form) as a condiment and perhaps the smaller, slightly hotter Serrano pepper as well. There are dozens of different chilies, which make a regular appearance in traditional Mexican food; many, perhaps even most Mexican recipes would be nearly unthinkable without these spicy vegetables. Whether fresh, picked as in escabeche or dried and ground, ancho peppers, pasilla peppers and many others are an essential part of creating the authentic flavors of Mexican cuisine.
Culantro, Mexican oregano and epazote are three common herbs used in Mexican cooking which are native to the Americas. Culantro is used widely in Central America and the Caribbean, but is largely unknown outside of the region. Like many other Mexican spices, it is easier to find in the US than it once was, but it has a flavor which is similar enough to cilantro that cilantro can safely be substituted if cilantro is unavailable.
Do not let the name fool you - Mexican oregano may taste something like a more assertive version of the familiar Greek oregano, but this herb is actually a close relative of lemon verbena. Its flavor is an important component in a number of Mexican dishes, but you can substitute the old world herb if needed. However, Mexican oregano is becoming easier to find. You can usually purchase this herb from specialty spice shops as well as Mexican groceries. It is usually used dried, just like Greek oregano.
Epazote, however, has no real substitute. It tastes a little like tarragon, but its flavor is uniquely its own. This herb is commonly used when cooking Mexican bean recipes, especially black beans. However, you can safely omit this herb in your Mexican recipes if it is not available. Look for epazote in the produce aisle of Mexican groceries; if you cannot find fresh epazote, you may be able to find it dried in the spice section.
Cumin is a spice, which is strongly associated with Mexican cooking, just as it is with Greek, Turkish and other cuisines of the Mediterranean. It was the Spanish who introduced this spice to Mexico, where it quickly became a favorite and is now part of many Mexican dishes.
Mexican food is really one of the first examples of successful fusion cuisine in the world. The culinary tradition of Mexico is a blend of flavors, ingredients, and cooking methods from the new and old worlds, with foods and spices native to both the Americas and Europe. It has been a very successful pairing and Mexican spices new and old have made this country's cuisine a favorite all over the world. - 30313
Chilies are the Mexican spices with the longest history, having been used by the Aztecs for many centuries before the arrival of Europeans. Like tomatoes and potatoes, peppers are new world natives and remain one of the most important ingredients in Mexican recipes just as they always have been.
You are probably familiar with jalapeno peppers as an ingredient in salsas and (in pickled form) as a condiment and perhaps the smaller, slightly hotter Serrano pepper as well. There are dozens of different chilies, which make a regular appearance in traditional Mexican food; many, perhaps even most Mexican recipes would be nearly unthinkable without these spicy vegetables. Whether fresh, picked as in escabeche or dried and ground, ancho peppers, pasilla peppers and many others are an essential part of creating the authentic flavors of Mexican cuisine.
Culantro, Mexican oregano and epazote are three common herbs used in Mexican cooking which are native to the Americas. Culantro is used widely in Central America and the Caribbean, but is largely unknown outside of the region. Like many other Mexican spices, it is easier to find in the US than it once was, but it has a flavor which is similar enough to cilantro that cilantro can safely be substituted if cilantro is unavailable.
Do not let the name fool you - Mexican oregano may taste something like a more assertive version of the familiar Greek oregano, but this herb is actually a close relative of lemon verbena. Its flavor is an important component in a number of Mexican dishes, but you can substitute the old world herb if needed. However, Mexican oregano is becoming easier to find. You can usually purchase this herb from specialty spice shops as well as Mexican groceries. It is usually used dried, just like Greek oregano.
Epazote, however, has no real substitute. It tastes a little like tarragon, but its flavor is uniquely its own. This herb is commonly used when cooking Mexican bean recipes, especially black beans. However, you can safely omit this herb in your Mexican recipes if it is not available. Look for epazote in the produce aisle of Mexican groceries; if you cannot find fresh epazote, you may be able to find it dried in the spice section.
Cumin is a spice, which is strongly associated with Mexican cooking, just as it is with Greek, Turkish and other cuisines of the Mediterranean. It was the Spanish who introduced this spice to Mexico, where it quickly became a favorite and is now part of many Mexican dishes.
Mexican food is really one of the first examples of successful fusion cuisine in the world. The culinary tradition of Mexico is a blend of flavors, ingredients, and cooking methods from the new and old worlds, with foods and spices native to both the Americas and Europe. It has been a very successful pairing and Mexican spices new and old have made this country's cuisine a favorite all over the world. - 30313
About the Author:
Quesadillas might make an appearance on a Mexican restaurant menu, at a Mexican take out or at a fast food place but the very best quesadillas are those you make yourself at home. Without a doubt, homemade Mexican food is as tasty as it is easy to prepare and your family will love these.
