I opened my
refrigerator the other day. How different things look since I came to San
Miguel. I never imagined that lard would ever be a staple in my pantry but it
is now.
The ingredients in
my cupboards are a combination of smoky, spicy and sweet which pretty much sums
up Mexican cooking. And when I cook them…it’s a fiesta of the senses -
especially when I am doing a trial and error with chilies.
Actually, maybe you
want to come for dinner when the testing is over as some of the dishes I’ve
been cranking out lately have been overwhelmingly hot even for me.
One thing I know
for sure. Nothing gives me greater pleasure than to sit down to a celebrated
meal with friends. It’s my sole reason to cook.
I will admit that it
was like Cooking 101 all over again when I came to San Miguel. Every day was a
struggle to find or even substitute ingredients. After 3 months, I’ve evolved
into a somewhat respectable Mexican cook… who still needs to learn to make
mole.
Good news is that I’m
going to finally be trained on how to make REAL mole from scratch from an
abuela that can in all likelihood make it with her eyes closed. I wonder how
many generations it took to get to her version of the recipe?
I’m told that I
will have to shop for 30 plus ingredients and it will be a long process.Yes,
you can cook Mexican but can you make mole? It will be the lesson that sets me
apart going forward.
Being in the kitchen
is therapy and whenever I’m feeling a little off or anxious or indifferent,
cooking centers me. Good thing I also have the Virgin of PurÃsima in my kitchen
to give me a little extra kick when I need it. That has been more often than
not lately.
I page through thousands
of great Mexican recipes in Diana Kennedy, Patricia Quintana, Fany Gerson, Hugo
Ortega and Rick Bayless cookbooks and they all tell their own story. Every time
I make them, the story is transformed. A cook put’s their own interpretation
and passion into the process changing the recipe for the next generation to
improve upon once again.
I just took an
inventory and here is a list of the basics I have in my Mexican kitchen. They
are the staples that define the dishes I cook… and authentically try to perfect
every day.
Buen Apetito!
Mexican Cheese
I go to the markets
in town and see beautiful, homemade Mexican cheese every day.
From Cotija to
Oaxacan, cheese is the one ingredient I cannot live without and Mexico makes
some of the best.
Chiles
Anchos, Guajillos,
Mulatos, Jalapenos, Serranos, Chipotles, Moritas, Pasillas, Habaneros,
Poblanos. The list goes on and on.
There are over 100
species of chili peppers grown in Mexico and before I leave, I intend to try
and cook with them all.
Chocolate
This is the first
thing I have in my pantry no matter where I am at.
I try to put the wonderful
variety of Mexican chocolates in every dish I can.
Lard
Looks at this
stuff. It looks bad but lard is the secret ingredient to the rich flavor of
carnitas and it's what makes Mexican pastry taste so delicious.
Now I know why Mexican
grandmothers use lard in their tortillas.
Mezcal
For a girl who
LOVES tequila, I did say Mescal. Amazed? Me too. I’ve become a huge
fan especially the artisanal brands that utilize wild agave.
Mescal fits into
the growing demand for small batch and hand-crafted because it’s made on farms
not in factories.
Vanilla
Mexican vanilla
beans are thicker and darker and have a smooth, strong, rich fragrance and
flavor. Some people say they are the best in the world.
I also make my own
by soaking sliced vanilla beans in vodka for at least 6 months.
Cinnamon
Mexicans put cinnamon
on just about everything. Today it was on a dark and white chocolate mousse.
I am slowly getting
use to the taste although I must admit I’ve never had too much love for it.
Avacados
I’ve always loved
avocados not just for guacamole but to slice on top of sandwiches or put in
omelets. It’s a healthy ingredient that I just can’t seem to get enough of.
The Hass avocado is
my favorite and accounts for an impressive 80% of cultivated avocados in the
world.
Bilillos
I eat these fresh with
most of my meals. They are good hot with butter and jam and a bilillo is the
main ingredient for a torta.
By the way, a torta
made with a just-out-of-the-oven Bilillo was my first meal in Mexico. I’ll never
forget the taste.
Chorizo
I’ve yet to try
making Chorizo from scratch but I’m going to get my butcher to teach me. The
flavor is so intense and I like it best with scrambled eggs for breakfast and
occasionally in Queso Fundido.
The meat is usually
ground rather than chopped, and many seasonings are added to characterize its
strong flavor.
Mexican Oregano
This herb shares
the flavor of Mediterranean oregano but it is stronger and also carries notes
of both citrus and licorice.
It pairs well with
hot chili peppers or cumin – both staples in Mexican cooking.
Jicama
At Rick Bayless’s Frontera
Grill in Chicago, there is an item on the menu called Jicama Street Snack that
has Jicama, cucumber, pineapple, fresh lime and a crushed guajillo chile.
This is the place I
became addicted to Jicama and have searched for creative ways to use it since.
I love the crunch.
This Jicama taco is my addiction here in San Miguel.
Nopales
I was lucky to
first have these pads on the BBQ. That is about the only way I can eat them now
that I’ve tried them at least a half dozen other ways.
No love or hate
here but it does have a fascinating texture.
Squash Blossoms
I saw Squash
Blossoms at Green City Market in Chicago and never bought them until I came to
Mexico. Now, I bake them or deep fry them and eat them like candy.
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I’ve come to love
the delicate texture and flavor and especially the rich squash blossom soup we
made in my cooking class back in June.
Tomatillos
Because I’m a huge
fan of Salsa Verde – it’s the salsa I love the most - tomatillos have always
been one of my favorite Mexican ingredients. In fact, this is the one thing I
smother on everything including breakfast.
When selecting,
chose small tomatillos as they are sweeter than the larger ones. Also, do not
buy if the husk is shriveled or dried as it is an indication of the freshness
of the fruit.
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