Tequila Grill

30320 Triangle Drive

Charlotte Hall, MD 20622

240-249-3380

 

 

 

 

Mexican Cuisine  101

Ingredients & Techniques
 

Open Daily


Mon - Thurs   11a - 10p

Fri & Sat  11a - 10:30p

Sunday  11a - 9p

The Three Staples of Mexican Cuisine

Mexico has an extensive and sophisticated culinary culture, with a great variety of regional dishes. Three products constitute the heart of most Mexican dishes: corn, hot peppers (chiles), and beans, products that stem from pre-Columbian times. 

Corn is consumed in all possible forms: as a cooked or roasted corn on the cob (elote), cooked grain of corn or porridge (atole), as wrapped and steamed dough with filling (tamal), but most importantly as a tortilla, a thin, round "pancake." Tortillas are made from corn dough and come in many sizes, although the traditional tortilla that accompanies most meals has a diameter of approximately six inches. When tortillas are filled with meat or other ingredients they are called tacos, quesadillas or burritos, which are especially popular in central Mexico.

Much of the sophistication of Mexican cuisine comes from the use of more than one hundred different types of chiles, which range from the large, sweet varieties to the small and extremely hot chile habanero.  Here are a few types of peppers we use here at Tequila Grill:

 

Jalapeño - the name derives from Jalapa, Veracruz. Whether raw, dry or pickled, these shiny, dark green chiles are perfect for salsas and cooked sauces.

Poblano - like many chiles, poblanos are initially green and ripen to a dark red. They are large peppers and although not very hot, poblanos have a rich, earthy flavor that is intensified when the chiles are roasted and peeled. We use them for our chiles rellenos and rajas (toppings), any many of our sauces draw flavor and spice from the poblano.

Ancho - the most abundant dried chile in Mexico, the ancho is a dried red poblano with a fruity, slightly sharp flavor. 

Chipotle - the chipotle is a large, dried, smoked jalapeño, also known as a chile ahumado or a chile meco.  As much as one-fifth of the Mexican jalapeño crop is processed as chipotles. Used mainly in soups, salsas, and sauces, chipotles are a staple of Mexican cooking. They are also available canned in a red adobo sauce.

 

The cultivation of dried beans dates back to the Mesamerican period, nearly six thousand years ago in what is now Mexico.  Beans are a staple in the Mexican diet and are a great source of fiber, protein, and iron making them a very nutritious addition to any entree.  Mexico is the fifth largest producer of dry beans in the world, with an estimated 1.4 million metric tons produced annually. 

 

There are many different kinds of recipes that include black and pinto beans in Mexican cuisine, and many of these recipes also embody the culture and history of a particular region. Making beans within Mexican culture is not a simple task; it requires skill and attention to the process of cooking them and transforming them into a particular dish, for instance, a main dish, an accompaniment to meat, eggs, or a condiment on an appetizer.

Vegetables, Herbs & Spices used in Mexican Cooking

Tomatillos

Tomatillos are smaller than tomatoes and wrapped in a papery husk. The surface is shiny and bright green. Their zesty flavor and sour/sweet fruit finish are found both raw and cooked in salsas, moles and stews.

 

Avocados are native to Mexico and Central America.  This creamy green vegetable is rich in vitamins A, B and E and contains no saturated oil. Avocados are used in guacamole and also as garnish to many entrees.  

 

Chayote is a Mexican squash with a swollen, bulbous appearance.  They have a crisp, slightly starchy consistency and a delicate, potato-like flavor. Chayote is often used in soups and give crunchy texture to salads.

 

Jicama is a root vegetable native to Mexico.  The name derives from the Nahuatl “xicamatl,” and tastes best raw and young; as it matures, the flesh becomes starchier.
Herbs & Spices

Cilantro is an important aromatic herb in Mexican cuisine. The Spanish introduced cilantro, a native of the old world, in the colonial period. The fresh herb flavors salsas, green moles and salads, and is also sprinkled on top of many dishes.

 

Laurel is the Mexican variety of the bay leaf, grown in Veracruz, Oaxaca and Michoacan. Laurel has a mild flavor and accents Mexican soups, stews and marinades.

 

Hoja de Maiz are the husks of corn.  They are used both fresh and dried.  Corn husks are most frequently used as tamal wrappings. They are also perfect wraps for foods to be cooked on a grill.

 

Achiote comes from the annatto seed and is used in regional dishes in southern Mexico. The seeds are covered with a matte red pigment which, when dried and ground, create a wonderful red seasoning paste for meats and vegetable dishes.