Ingredients

Piloncillo

Piloncillo is the rawest form of sugar cane. The same thing as cane juice but in a solid form. It typically comes in a block, with the shape of a cone, square or round. It can be substituted for brown sugar. However, the flavor of piloncillo is more rustic. Reminds me of foods eaten in…

Chile de árbol

Chile de árbol is a very spicy, yet incredibly flavorful dried chile. It is small, but elongated and thin. It has a deep and shinny orange-red color and it is used in many, many ways. It is often crushed for very spicy table salsas, though it is also used to add flavor and a bit…

Pasilla Chile

The Pasilla Chile is the dried Chilaca Chile. It is also by far the most harvested and used chile in the state of Michoacan. In some towns you can see some patios covered with mats where hundreds and thousands of Chilacas are being dried in the sun to be turned into Pasillas. When it is…

Cinnamon

The cinnamon mostly used in Mexican cuisine is called Ceylon, or Canela in Spanish, and it is also known as true cinnamon. It is quite different from Cassia, which is mostly found in US stores. However, as time moves on, one can find true cinnamon in an increasing number of stores here.

Plantain

Plantains are now available almost anywhere in the United States. They have the appearance of being thicker, longer and bigger type of bananas. But they are not. No wonder they are called macho bananas, plátano macho, in most areas of Mexico. Although from the same family, plantains are a different ingredient. They are starchier, meatier,…

Serrano Chile

Mexican cooking authority Diana Kennedy has said that the Serrano chile has the shape of a bullet. One could say that it tastes like one too! Serranos are spicy. However, as with most chiles, you can pump down the heat by removing the seeds and veins. They have, like the Jalapeños, a dark and deep green color,…

Jalapeño Chile

This is probably the most well known fresh chile outside of Mexico. It is extremely popular inside the country as well. It looks a bit similar to the Serrano chile, and can be used interchangeably, thus they are many times confused. They are both dark green, with a shine to them, and carry a small…

Jí­cama

Jí­camas are one of the many Mexican ingredients that luckily, have become readily available outside of the country. Also known as Mexican yams or turnips, they are also a root vegetable. But they are far from the latter in flavor, texture or cooking uses. They are mostly (and as far as I know also successfully)…

Chipotle chiles in adobo sauce

Chipotles in adobo sauce are one of my favorite Mexican ingredients. They are ready to be spooned on top or inside of almost anything: quesadillas, tacos, sandwiches, grilled meats… Yet, they are also a wonderful cooking ingredient to use for making a wide range of dishes, from soups to moles, from salsas to stews and…

Epazote

The epazote herb is one deeply Mexican ingredient that has no substitute that I know off. It has a very unique, clear and deep flavor that adds a lot of character to a dish. Hard to describe, it has that I don’t know what, that somehow makes a distinct difference.