Category Archives: Latin Kitchen

Family Flavors: Essential Ingredients in the Latin Kitchen

When the worst part of winter has passed but spring has not just arrived, everything becomes a little easier and is the perfect time to simplify and organize. A good starting point is in the pantry or kitchen cabinets, where things accumulate so fast that it never reaches the time to use all the things we have; Or worse, we buy new ingredients and there they remain untouched. Cleaning and getting rid of things means you have to start with the basics. These are some of the basic and most versatile products of Latin cuisine and some tips to keep them:

Spices

Although not all Latin American recipes are spicy, the truth is that we almost always use many spices. We do not make much differentiation between sweet spices and salads, so that oregano, cumin and bay leaf can be combined with jamaica pepper, cinnamon or clove. For a well-made mole we could use all the spices within our reach. Since we never know what we are going to need, what we can do is buy the spices that are not grounded so that they last longer, and grind them as we need them.

Dry wine

Most professionals say that we should not cook with a wine that we would not take. You’re probably right, but it’s always good to have a cheap cooking wine on hand, just in case. We all grew up in houses where there was always some kind of dry wine bottle, whether red, white or gold, as they were used for many recipes that still remind us of home.

Oil

Spanish olive oil is always present in sofrito but it is also a good idea to have some vegetable oil of canola or sunflower, to fry and brown the meals. Stir achiote in oil to give a touch of color and flavor to stews or rice.

Dry beans

Whether chickpeas or pigeon peas, black or red, dry beans are the heart of Latin cuisine so we always have them in the pantry. But remember that over time they get harder and take longer to cook. It is not worth spending money on large quantities of beans if you are not going to cook them for a long time as they will take too long to soften. To last longer, store the beans in tightly sealed plastic containers and do not forget to note the expiration date.

Dried chilies

Whether the chiles pasillas, trees or wide, the complexity that contribute chiles to any recipe is unparalleled. Most recipes only require the use of 1 or 2 chilies at a time, so be sure to buy chilies that have a strong, even color, and do not have mold. Dried chilies can be stored in covered containers in a cool, dry place.

Never miss these ingredients in the kitchen to make the best Latino dishes!

The Health Benefits of Cheese at Your Mexican Grill

Cheese is a food item that is much delicious and it can make you feel much delightful. The Mexican grill at your locality can be visited to find the employees grating piles of cotija cheese that is much nutritious, delicious and fresh. The employees grate the cheese for making it much delicious that anyone can feel it really a great taste. Cotija cheese is a kind of cheese that is the greatest kind among the types of cheese available.

The cotija cheese is considered as of superior among other types available in the market due to various reasons. This is the kind of cheese that is salty and crumbly in nature. It is made out of much tasty cow milk. This cheese is popular due to it’s unique texture and tangy zip. This cheese also has the name mountain cheese because the makers of this cheese dwell over the mountains. The color and the flavour that this cheese gets are due to the pure milk that is taken from the cows that graze the fresh grass on the mountain. This is the cheese that is strongly flavoured and is much good for grating and is included in almost all the dishes of the Mexican grill.