The Mexican pantry
6 short explainers. Read them in order, or jump to the question you have right now.
- 103Masa and nixtamalizationTortilla corn is simmered and soaked in water with calcium hydroxide, a mineral called cal or slaked lime. It has nothing to do with citrus. The alkali…
- 104Dried chiles: toast, soak, blendA dried chile has tough skin and muted aroma. A few seconds on a hot dry pan frees its oils and fruity notes. Leave it longer and it scorches, and burnt…
- 105Roasted salsa: let it charTomatoes, onions and chiles blistered on a hot dry comal brown on the surface and lose water inside. Browning adds depth and a hint of smoke, and the lost…
- 106Lime and salt in seasoningLime adds sourness and a fresh citrus aroma. Salt reduces bitterness and makes other flavors stand out. Used together, they brighten fruit, salsa and…
- 107Mole: balancing many ingredientsA good mole can have twenty or more ingredients. Dried chiles bring heat and fruitiness. Nuts and seeds bring fat and body. Chocolate adds bitter depth,…
- 108Fresh tortillas on a dry comalA fresh tortilla cooks on a hot, dry comal with no oil. The surface sets fast, and water in the dough turns to steam inside. When the steam pushes the…
