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The Sauces of Mexico - Salsa Cruda
Salsa Cruda, raw sauce, or Salsa Fresca, fresh sauce – names which could mean anything, but in Mexico, they both refer to one very specific sauce, which is the quintessential and most common of all Mexican salsas
The Sauces of Mexico - Salsa Verde Cocida
Salsa Verde Cocida, cooked green sauce, is made with tomatillos or Mexican green husked tomatoes and comes in many guises, from nothing more than boiled, puréed tomatillos, to considerably more sophisticated versions.
The Sauces of Mexico - Salsa Verde Cruda
A raw “salsa”, made from tomatillos, the Mexican green husked tomato, is one of the pillars, and joys, of the Mexican table.
The Sauces of Mexico - Yucatecan Salsa Xnipec
The Mayas’ nose of the dog has a rich sting, with the local habanero chilli providing uncompromising fire and brimstone. Salsa Xnipec is to the Yucatán Peninsula what Salsa Cruda is to the rest of the country: the most popular and traditional table sauce, served at virtually every meal.
The Sauces of Mexico – Pipián Recipe
A pipián is a sauce thickened with ground seeds or nuts and Mexican food at its most historical and authentically pre-hispanic. It belongs to the family of the great “moles” of Mexico, and while the word mole simply means sauce, today it is almost invariably a sauce containing chillies.
The Spanish Influence in Mexican Cuisine
The discovery of the Americas resulted in the dissemination throughout Europe of a multitude of hitherto unknown crops. But just as many Mexican foodstuffs crossed the Atlantic and were introduced to Europe, so too did non-American ingredients make their way back in the opposite direction.
The Spices of Mexico - Achiote
The talents and versatility of the Americas’ “poor man’s saffron” are manifold, from body paint and cosmetics to insect repellent and food colouring.
The Spices of Mexico - Cinnamon
Researching cinnamon in a Mexican cookbook is a perplexing experience, as it can be referred to as Mexican cinnamon, true cinnamon, soft cinnamon, Ceylon cinnamon or simply by its Spanish name, canela. The purpose is perhaps to avoid confusion with the bark of the cassia tree.
The Spices of Mexico - Cumin
“Comino” is one of the countless gastronomic immigrants which travelled to Mexico aboard the Spanish galleons and landed on the shores of the Gulf of Mexico - more likely than not in the port of Veracruz, where it made itself very much at home and was willingly absorbed into the local cuisine.
The Spices of Mexico - Vanilla
Vanilla is a shy and gentle spice. There is nothing brash or flamboyant about it, and yet its power is great, with a delicately warm, sweet flavour and scent which are deeply evocative, almost hypnotic.
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