Ingredients

Panela Cheese

Panela is a moist and fresh, mild, and very mellow, cheese. Its texture is very firm and it can be cut into thick slices, broken into smaller pieces easily, or grated for antojos (snacks). In Mexico, this cheese is often used by cooks who want low-fat or healthier options. That doesn’t mean it isn’t irresistible!

Nutmeg or Nuez Moscada

Nutmeg is an ingredient that tends to be overlooked in the kitchen. With a fascinating taste that is mildly sweet, somewhat woody, and a bit peppery, it is used mostly for desserts or drinks. A native ingredient from Indonesia, nutmeg comes from an evergreen tree, now planted in more countries, that found its way to Mexico…

Vanilla

Yep, Vanilla comes from Mexico! Many people think that the vanilla bean originally came from Madagascar, but even though vanilla beans are grown there, they originated and were first cultivated in the lush state of Veracruz, which physically hugs the Gulf of Mexico. In fact, vanilla grown outside of Mexico has to be pollinated by…

Sweetened Condensed Milk

I grew up in Mexico City with sweetened condensed milk in my family’s pantry. It is an ingredient that is part of my upbringing, it speaks of home to me. We had it not only for breakfast, dessert, milkshakes, smoothies, snacks and after school treats (drizzled over fresh fruit or spread over Maria cookies). We…

Corn Husks

Corn has been a central part of the Mexican diet and culture since ancient times. Not only is it eaten fresh in its many varieties, its dried kernels are used for an infinity of things, including masa to make everything from tortillas to tamales. It’s husks are also treasured as an ingredient to wrap and…

Peanuts or Cacahuates

When you don’t care much about something in Mexico, it is very popular to say “me importa un cacahuate” or “me vale un cacahuate.” This translates to something like “I don’t care enough” or “I couldn’t care less,” the word cacahuate being used for that “less or not enough.” That may be in regards to…

Pomegranate or Granada

The pomegranate is such a vivid, vibrant and enticing fruit, that I consider it to be one of the most sensuous ingredients. It has a thick and tough pink-to-reddish skin that comes off as impenetrable. But, break into it, and you will find an overabundance of shiny, ruby red seeds that resemble jewels and have…

Purslane or Verdolagas

Purslane or verdolagas, one of those ingredients that Mexicans hanker for when outside of Mexico, is likely to be growing in your backyard. In Mexico, it is considered one of the quelites or edible herbs. It is nutritious and succulent, yet it has long been considered a weed in the United States. Indeed, once it…

Cascabel Chile

Its name, Cascabel, which translates to rattle, comes from the sound it makes when you shake it. With its sphere, globe-like shape, the dried seeds have a lot of room to play and make noise in. Sometimes, because of that shape it is also called Chile Bola, as in ball.