Avocado
Researchers believe Puebla, located in South Central Mexico, to be
the motherland of the avocado, where this strange and delicious
fruit first flourished and locals began consuming them nearly 10,000
years ago. Since then, the avocado never looked back. With the
rising popularity of Mexican cuisine over the last several decades
and a population more knowledgeable than ever on how to live longer,
nutritious-filled lives, the avocado has firmly established itself
as a widely popular everyday dietary supplement.
Lime
In Mexico, the lime — known as a limón — is everywhere, served with
nearly all food except coffee and dessert (and some desserts are
made with them) and sold in even the smallest neighborhood stores.
Here, limes are considered a necessity, and almost no kitchen is
without them. Wedges of lime accompany everything from morning
plates of fruit to late night tacos, and are served with salads,
seafood cocktails, fish dishes, grilled beef, soups, and even snacks
like roasted peanuts.
Chilli
Many people think of chillies as having one simple purpose: they add
heat. So does it really matter which one you choose? In Mexico, this
question is borderline offensive. With over 150 varieties available
across the country, and thousands of ways to prepare them, Mexicans
carefully select their chile to not only add heat, but also, and
most importantly, to add heaps of flavor to their dishes. Whether
it’s sweet, fruity, smoky, earthy or hot, the chillies forms the
base of every meal here, and has even become part of Mexico’s
national identity.
Cilantro
Perhaps no other herb defines Mexican cuisine better than cilantro,
otherwise known as fresh coriander, and Chinese or Mexican parsley.
Indeed, no self-respecting Mexican salsa is complete without a touch
of chopped cilantro. Neither is a Vietnamese spring roll, a Moroccan
stew, nor a bowl of Thai noodle soup. Yet, many still label this
ubiquitous herb as “exotic,” and it remains a relative unknown to a
majority of cooks.
Corn
The versatility of maize (Corn) is difficult to overstate, used to
create ethanol fuel, cornstarch, grain alcohol, animal feed, and an
endless array of delicious dishes throughout the world. Though the
crop has been embraced by a number of different regions, it remains
a key component in the cuisine of its birthplace. Mexican food is
often quite literally built upon the tortilla. It's the vehicle by
which the country's most popular edible exports are delivered:
enchiladas, quesadillas, tacos, tamales, tlacoyos. Though wheat
flour has grown in popularity in the world -- home of the burrito --
in Mexico, it's all about the maize.
Garlic
In Mexican food, garlic is among the most common flavors you will
find. Garlic comes in many forms, from fresh, in a jar, or powdered.
Garlic is fund in many recipes to create Mexican cuisine such as
salsa, taco seasoning, Spanish rice, and other dishes and sides that
rely heavily on garlic. Commonly in tandem with garlic, onions are
found in many Mexican recipes. Though you’ll find that onion powder
has its place, it is typically used fresh.
