Corn and beans mightn’t sound particularly high-brow, but these two ingredients form the bedrock of Mexican cooking. The former is added to soups and stews, charred to perfection, and even used in sweet cakes, like this pastel de elote. Corn is also ground to make masa – a dough turned into tortillas, tamales and tostadas (corn chips). Beans or frijoles, on the other hand, are the protein component in many recipes. Pinto and black turtle beans are the most common varieties.
Fundamentals aside, flavours and cooking techniques vary across the country’s six regions. Achiote, for instance, is the dominant seasoning in Yucatan, a province known for sweeter, less spicy fare. Central Mexico excels in meaty morsels like carnitas (braised meat) and pozole (a pre-Hispanic stew), while the Oaxan region specialises in móle (a chocolate and chilli sauce).
You’ll find the culinary legacy of Mayan and Spanish cultures visible in recipes too, with native ingredients like lime, coriander (cilantro), avocado and nopales (edible cactus) given a Hispanic twist.
Pantry essentials
First up, chillies are a go. Buy them fresh, dried, smoked and pickled for use in sweet and savoury dishes. The most popular picks are ancho (mild and sweet), guajillo (soak first); habanero (hot stuff) and jalepeno (chipotle when dried). Keep plenty of beans and corn, plus masa dough in the freezer. And stock your fruit bowl with tomatoes, avocados and limes.
Fast five
1. Sweet stuff: Dark, bitter and flavoured with spices, Mexican chocolate is used in móle sauces, baking and, of course, hot chocolate.
2. Rock star: Similar to a mortar and pestle, metate (a lava rock grinding stone) is used to make salsas.
3. Dip in: Keep your guacamole a vibrant hue by sitting the avocado pip in it until serving.
4. Prep work: Before cooking with dried chillies, remove the stem and seeds, and place into warm oil until the colour changes. Next, simmer in hot water for 10 mins.
5. Green thumb: Not to be confused with green tomatoes, tomatillos come from the gooseberry family and possess a tart taste. Add to salsas and stews.
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