Other ingredients in traditional Mexican Cuisine
Tue, Oct 23rd 2007, 00:00
Ingredients that go into Mexican Food is produce readily available in Mexico.
Tomatillos, also called tomate verde, are green tomatoes about the size of a cherry tomato. Used in sauces with fruit or chillies (they are thought to cool the spiciness of hot peppers) or roasted by broiling and added to soups or other dishes.
Chillies
Many varieties are grown in Mexico, such as jalapenos – green when mature but sometimes red. Chipotles are dried and smoked red jalapenos known for their sweet and smoky flavour. Chillies are used in salad dressings, salsa and other dishes.
The habanero is the world's hottest chilli believed to have originated in Cuba (the term habanero means from Havana). Green, red, or orange habaneros are used to make extremely spicy hot sauces and dishes that require extreme spice.
Poblano chiles are dark green peppers that are served in many dishes including soups. Many Mexican cooks roast poblanos by tossing them on a hot grill.
Cacao (chocolate)
Cacao was drunk by the Aztecs as an early morning eye opener, a pick-me-up or to finish a meal. They drank it frothed and unsweetened until the Spanish settlers introduced sugar. The sauce mole poblano combines cacao with chilli, nuts, and a variety of other ingredients including charred avocado leaves.
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