By Laura Rancie.
Embarking on a culinary journey through Mexican cuisine requires more than just a taste for bold flavours and corn chips. A well-stocked pantry is essential to capture the simplicity and flavours of true Mexican cooking.
From the warmth of chilli peppers to the comforting embrace of corn, the Mexican pantry is a treasure trove of ingredients that lend depth to every dish. In this guide, we'll explore the key components of the ultimate Mexican pantry stock-up, allowing you to recreate a fiesta in your own kitchen. Arriba!
Chili Peppers: The Heartbeat of Mexican Cuisine
Chili peppers are the soul of Mexican cooking and with more than 60 varieties just in Mexico, they each impart a range of flavour from mild to fiery. Essentials include ancho, guajillo, and chipotle peppers, each adding its distinct smokiness and depth. Stock up on arbol and habanero peppers for those seeking heat, using them judiciously to add that characteristic kick. But if you’re after an Australian native, the Broome chilli is the hottest of all the Aussie varieties, with a hard-hitting, long-lasting burn just like the Australian sun.
Corn-Based Staples: Masa Harina and Corn Tortillas
Corn is a staple in Mexican cuisine, and masa harina or masa flour, is a type of corn flour and the foundation to make tortillas, tamales and pupusas. Opt for high-quality masa harina for an authentic taste.; also, keep a stack of corn tortillas on hand for quick tacos, quesadillas, and enchiladas.
Lucky for us, some great Australian-made Mexican brands missed their culture’s flavours so much that they could recreate versions here the same way that has been done for millennia since the Aztec civilisations. Some of our fave Aussie brands are Don Cholita and El
Cielo.
Beans Galore: Black Beans, Pinto Beans and More
Beans are a protein-rich cornerstone of Mexican cuisine. Stock up on black beans, pinto beans and kidney beans to create hearty stews, refried beans and bean-based dips like frijoles refritos. There’s nothing better than a homemade refried bean dip consisting of just beans, lemon juice, garlic, olive oil and a dash of salt.
Spices and Seasonings: Depth and Complexity
Mexican cuisine is celebrated for its complex and layered flavours. Key spices include cumin, Mexican oregano, coriander and cinnamon. Also, for convenience, consider stocking up on pre-mixed spice blends like mixed chilli powder and adobo seasoning.
Tomatoes: Canned and Fresh
Tomatoes form the base of many Mexican sauces and salsas - keep canned diced tomatoes and tomato paste in your pantry for convenience. Fresh tomatoes are crucial for pico de gallo, guacamole and homemade salsas.
A Rainbow of Peppers and Onions
Bell peppers, jalapeños and onions add depth and colour to countless Mexican dishes. These ingredients are essential for creating vibrant and flavourful meals, from fajitas to stuffed peppers.
Dried Herbs: Epazote
For a truly authentic touch, consider adding epazote to your pantry. It is an ancient herb common to Southern Mexican and Guatemalan kitchens with a pungent taste and notes of oregano, anise, citrus and mint. Available in Australia mostly just online, do a quick internet search and have it posted out. Epazote is a pungent herb used to flavour beans and soups, while Mexican thyme imparts a unique aroma to various dishes.
Dairy Delights: Cheese and Crema
Mexican cheese like queso fresco, cotija and Oaxaca are indispensable for dishes like enchiladas and quesadillas. Crema, a tangy and silky sour cream alternative, adds a luxurious finish to many Mexican creations.
Sweet Endings: Vanilla, Cinnamon, and Cocoa
Mexican desserts are sweet with notes of vanilla, cinnamon and cocoa powder. Think churros, flan and tres leches cake.
Tropical Fruit: Limes, Avocado, and Plantains
Although the boring old lime may not be thought of as too exciting, this incredible versatile tropical fruit certainly brings the zest and a must in Mexican cooking. Keep your kitchen stocked with fresh limes and avocados - crucial for adding zesty citrus notes and creamy richness to your Mexican dishes.
A lesser known fruit, the plantain, is often mistaken for a banana. While it does belong to the banana family, plantains are perfect for frying and boiling. While technically considered fruits, they are much like the tomato and unlike the banana, in that plantains are cooked as if they were a vegetable.
