Techniques
The Mexican Pantry
As we visited markets and kitchens across Mexico while putting together our Mexico Issue, we received an invaluable education in the ingredients and equipment that give Mexican cooking its singular intensity and depth of flavor. When we began to test recipes back in the SAVEUR kitchen, we found that all these workhorses of the Mexican kitchen are readily available in the United States, at Latin American markets and through mail order. Get to know these basic elements, and you'll be well on your way to grasping the art and ingenuity behind one of the world's great cuisines.
Dried Mexican Oregano
Queso Oaxaca
Fideos
El Yucateco Achiote Seasoning
Squash Blossoms
Ancho Chiles
Canela
Crema
Cotija
Epazote
Tomatillos
Pepitas
Pasilla Chiles
Flor de Jamaica
Queso Fresco
Chile de Arbol
Cazuelas
Molcajete
Chipotle Chiles
Camaron Seco
Masa Harina
Piloncillo
Tortilla Press
Nopales
Manteca Pura
Guajillo Chiles
Molinillo
Comal
Olla
Purslane
Valentina
Huanzontle
Guajes
Masa Harina
Chayote
Quintonil
Chilacas
Manzano Chiles
Chepiche
Bokados Salsa Picante
Hoja Santa
Metate
Calabacita
Mamey Fruit
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