Saffron native to Asia, was brought to Mexico by the Spaniards, who in turn learned how to use it from the Arabs. Once in Mexico, it took strong roots especially in the Yucatan Peninsula and the South East regions.
However, since it is very expensive, there are seasonings that have been developed trying to approximate its flavor. Also, achiote seeds have been used instead, given how cheap they are, and how similar to saffron their strong taste and deep infusing color is (continue for more information and photo).
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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, shinny skin and a small and thin stem. However, Serranos tend to be on the smaller side and are much thinner and appear longer (continue for more information and photo).
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Squash blossoms are considered a true delicacy in Mexican cuisine. Available in rainy months, they fly out of the markets as soon as they are set on the floor mats and stands.
No wonder they are such a hot selling ingredient: They are gorgeous looking, with orange and green Fall colors, a velvety texture, a meaty and crunchy bite and a delicate and exuberant flavor.
Since they are also commonly used in Mediterranean cuisine, aside from finding them in the US in Latin markets, one can find them at Italian grocery stores. But one can also find them during the summer season in some grocery stores and Farmer’s markets (continue for more information and photo).
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Tamarind, also called Indian date, is the pod of a tropical tree that is said to have originated in Asia and North Africa. It was brought to Mexico sometime in the 1500′s in the galleons that came from Asia, manged by the Spaniards, that landed in the gorgeous beaches of Acapulco. Now somewhat touristy…
Tamarind tastes a bit sour, acidic and sweet at the same time. Its flavor has a lot of depth and an earthy feel to it too. Through the years it grew strong roots in Mexican land, where the large trees are loved for their heavy shade, and the pods for their multiple uses in Mexico’s kitchens. From candies and snacks, to drinks and desserts, as well as moles, sauces of different kinds.
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Although they are widely available in the US, I don’t think I have met more than a couple people here who use fresh tomatillos in their cooking. It may be partly because people are not familiar with them or how to cook them, but…. they are not an appealing ingredient as far as looks go with the first impression! But let me tell you why you should definitely give them a try (continue for more information and photo).
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