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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 of all sorts have been in use as spices for thousands of years in Mexico; peppers of all varieties (as are tomatoes and potatoes, which are related members of the nightshade family) are native to the Americas and these vegetables were one of the dietary staples in Mexico before the arrival of Europeans, as they are to this day.
Jalapenos are the most familiar of these peppers to people in the US. They are commonly used in salsas and pickled for use as a condiment as well as diced for use fresh. The Serrano pepper, a smaller, slightly hotter pepper is also seen relatively often in the US. Many Mexican food recipe are nearly unthinkable without these fiery vegetables. Other peppers such as pasillas and anchos are commonly dried and then ground; others are smoked, such as chipotle peppers (which are actually smoked jalapenos).
Mexican herbs, which are native to the new world such as culantro, epazote, and Mexican oregano, are essential ingredients in a great many Mexican recipes. Culantro is a commonly used herb in both Mexican and Caribbean cuisines, though it is not seen often in the US and is largely unavailable except from Mexican groceries. However, the flavor of culantro is similar enough (though not identical) to cilantro that you may substitute cilantro for culantro in Mexican recipes if you are unable to obtain culantro.
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.
An herb, which is often used in bean dishes, especially those that include black beans, epazote is an herb, which has a flavor, which is not quite like anything else (though it is often compared to tarragon). If you cannot find epazote, however, simply omit it – there is no real acceptable substitute for this Mexican herb. You may be able to find it in your local Mexican grocery however, either in the produce section when it is in season or dried along with other spices.
Cumin is one of the spices, which we think of the most in connection to Mexican food. This spice is also a staple of Turkish and other Mediterranean cuisines; introduced to Mexico by the Spanish (who themselves were introduced to it by Arabs during the Moorish period in Spain), this ingredient was adopted by Mexican cooks with enthusiasm. This newcomer quickly became an important ingredient in a great many Mexican dishes.
In a way, Mexican food represents one of the world’s first fusion cuisines, with flavors and ingredients both native to the Americas as well as those, which came over to the new world from Europe. It is a marriage of flavors and culinary techniques, which has been an incredibly successful one – without the blend of old world and new world flavors, which define Mexican food, it just would not be the same.
Most of us have had burritos at some time or other but have you ever tried a recipes for making burritos yourself at home? There are different types of burritos and they are fun to make. Homemade Mexican recipes such as burritos taste wonderful and your whole family will love eating them.