If there’s a cuisine that is easy to prepare and the whole family loves it’s got to be Mexican food. It can be easily identified as Tex Mex food which is mass produced from large chain takeaway joints but if you know what to stock at home, you can easily create some flavoursome, authentic Mexican dishes. Here’s how to enjoy authentic Mexican food at home.
Contrary to what we know about Mexican food, it’s quite complex in it’s preparation and uses ingredients native to Mexico as well as those brought over by the Spanish. For thousands of years, it took women hours to prepare food but we’re lucky that today we can enjoy components of Mexican food ready made and they are reasonably priced.
Herbs & Spices
Anise, chili powder, chipotle (dried jalapeño), coriander/cilantro (dried or fresh), cloves, cumin, Mexican cinnamon, Mexican oregano, papalo (form of cilantro), romerito (looks like rosemary but tastes like spinach), allspice, annatto seed, azafran (Mexican saffron), basil, cayenne, mint, nutmeg, sage, thyme
Chillies
Chillies feature prominently in both savoury and sweet Mexican food. There are many different types but usually the smaller the chilli, the more hot it is. Chillies are used predominantly for adding flavour to food rather than heat. Here are 7 common chilli varieties used in Mexican cuisine:
- Jalapeño: Used mainly when green and the seeds removed as that’s where most of the heat comes from. The red jalapeno is one that has been left on the bush longer. Can be used in salsas, pickled, stuffed, baked or fried.
- Serrano: The serrano is smaller than a jalapeño and quite a bit hotter. Like a jalapeño, if left to ripen the pepper will turn deep red. Serrano chillies are used in salsas and as they don’t dry very well, are best used fresh.
- Chipotle: Chipotle chillies are ripe jalapeños that have been smoked, which means they give dishes a rich, smoky flavor. They are often rehydrated and made into a salsa or a meat marinade, called adobo. Chipotle chillies can be found whole, ground or canned and referred to as “chipotle in adobo”. They are moderate in heat.
- Chiles de árbol: This small, red chilli is also known as bird’s beak chilli or rat’s tail chile. Chiles de árbol can be found fresh, dried or powdered. Cayenne makes a good substitute if not available. They’re a medium-high heat chilli.
- Habanero: Habanero chillies are the hottest used in Mexican cuisine. This one in particular requires great care when preparing it. Habaneros range in color depending on when they’re picked and how old they are. With a flavor that is both citrusy and floral, habaneros are often used to make hot sauces.
- Poblano (Ancho): Poblanos have a more mild in flavor, although the fully ripened red ones contain quite a bit more heat. A dried poblano is known as ancho chile, which is a common ingredient in mole sauce.
- Guajillos: Made from dried mirasol chillies, they have a mild flavor, deep red color and a thin skin. They’re commonly used to make a sauce for tamales or finely ground into a paste once rehydrated with hot water, to make a marinade for meat.
There are many more varieties used in Mexican cuisines but the above are a great start. Specialist stores stock a variety of chillies but a simple chilli powder can create a great flavour. Supermarkets stock a Mexican blend and also you can purchase whole, dried chillies in the spice aisle.
Fruit & Vegetables
Corn, avocado, tomatoes, tomatillo (green bulbs with shriveled skin and an acidic, sour taste used as a base in most green salsas), jicama, chayoto (choko), nopales (prickly pear), limes, jamaica (hibiscus flower), guanabana (soursop), onions, carrots, capsicum (bell peppers), mushrooms, zucchini, cucumber, cabbage, lettuce, potato, sweet potato, plantain, radish, squash, apples, oranges, bananas, strawberries, watermelon, pineapple, pomegranate.
20 different Chayoto (Choko) Recipes
Protein
Pork, chicken, beef, cheese, eggs, goat
Pantry Staples
Tortilla (corn, flour or make your own), masa (corn flour), tinned tomatoes, red kidney beans, salt, rice, stock powder/liquid
Recipes
The Mexican food we’re all familiar with such as tacos, burritos, enchiladas, etc are all varieties of Mexican street food or otherwise known as Tex Mex. The following recipes are more of the made from scratch recipes that you may not have tried and have more authentic Mexican ingredients or tastes. If you don’t have access to any of these exact ingredients, you can always find an alternative substitute at the Cook’s Thesaurus.
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Pico de Gallo (aka Salsa Fresca)
Desserts
Chocolate is one of Mexico’s main staples and features highly in both sweet and savoury dishes. Desserts may consist of puddings, flans or fresh fruit. Unlike some dishes that turn a tortilla into a dessert by filling it with a sweet filling, you’ll find examples of Mexican style desserts here.
