The Mexican spices which most of us think of first are cumin and chili peppers; however, cumin is actually a relative newcomer to Mexican cuisine, which was introduced by the Spaniards along with a few others, which we now think of as integral to Mexican cooking. Other spices including chilies, however, have been a part of the country's culinary scene for many centuries, long predating the arrival or Europeans in the new world.
Chilies of all sorts have been in use as spices for thousands of years in Mexico; peppers of all varieties (as are tomatoes and potatoes, which are related members of the nightshade family) are native to the Americas and these vegetables were one of the dietary staples in Mexico before the arrival of Europeans, as they are to this day.
You are probably familiar with jalapeno peppers as an ingredient in salsas and (in pickled form) as a condiment and perhaps the smaller, slightly hotter Serrano pepper as well. There are dozens of different chilies, which make a regular appearance in traditional Mexican food; many, perhaps even most Mexican recipes would be nearly unthinkable without these spicy vegetables. Whether fresh, picked as in escabeche or dried and ground, ancho peppers, pasilla peppers and many others are an essential part of creating the authentic flavors of Mexican cuisine.
Culantro, Mexican oregano and epazote are three common herbs used in Mexican cooking which are native to the Americas. Culantro is used widely in Central America and the Caribbean, but is largely unknown outside of the region. Like many other Mexican spices, it is easier to find in the US than it once was, but it has a flavor which is similar enough to cilantro that cilantro can safely be substituted if cilantro is unavailable.
Do not let the name fool you - Mexican oregano may taste something like a more assertive version of the familiar Greek oregano, but this herb is actually a close relative of lemon verbena. Its flavor is an important component in a number of Mexican dishes, but you can substitute the old world herb if needed. However, Mexican oregano is becoming easier to find. You can usually purchase this herb from specialty spice shops as well as Mexican groceries. It is usually used dried, just like Greek oregano.
An herb, which is often used in bean dishes, especially those that include black beans, epazote is an herb, which has a flavor, which is not quite like anything else (though it is often compared to tarragon). If you cannot find epazote, however, simply omit it - there is no real acceptable substitute for this Mexican herb. You may be able to find it in your local Mexican grocery however, either in the produce section when it is in season or dried along with other spices.
While we often think of cumin when we think of Mexican food, this spice is one, which came across the Atlantic with the conquistadors, being a common herb in Spanish cooking and other Mediterranean cuisines. However, cumin works so well with many of the ingredients native to the new world that this spice quickly became an integral part of many Mexican recipes.
Mexican food is really one of the first examples of successful fusion cuisine in the world. The culinary tradition of Mexico is a blend of flavors, ingredients, and cooking methods from the new and old worlds, with foods and spices native to both the Americas and Europe. It has been a very successful pairing and Mexican spices new and old have made this country's cuisine a favorite all over the world.
Chilies of all sorts have been in use as spices for thousands of years in Mexico; peppers of all varieties (as are tomatoes and potatoes, which are related members of the nightshade family) are native to the Americas and these vegetables were one of the dietary staples in Mexico before the arrival of Europeans, as they are to this day.
You are probably familiar with jalapeno peppers as an ingredient in salsas and (in pickled form) as a condiment and perhaps the smaller, slightly hotter Serrano pepper as well. There are dozens of different chilies, which make a regular appearance in traditional Mexican food; many, perhaps even most Mexican recipes would be nearly unthinkable without these spicy vegetables. Whether fresh, picked as in escabeche or dried and ground, ancho peppers, pasilla peppers and many others are an essential part of creating the authentic flavors of Mexican cuisine.
Culantro, Mexican oregano and epazote are three common herbs used in Mexican cooking which are native to the Americas. Culantro is used widely in Central America and the Caribbean, but is largely unknown outside of the region. Like many other Mexican spices, it is easier to find in the US than it once was, but it has a flavor which is similar enough to cilantro that cilantro can safely be substituted if cilantro is unavailable.
Do not let the name fool you - Mexican oregano may taste something like a more assertive version of the familiar Greek oregano, but this herb is actually a close relative of lemon verbena. Its flavor is an important component in a number of Mexican dishes, but you can substitute the old world herb if needed. However, Mexican oregano is becoming easier to find. You can usually purchase this herb from specialty spice shops as well as Mexican groceries. It is usually used dried, just like Greek oregano.
An herb, which is often used in bean dishes, especially those that include black beans, epazote is an herb, which has a flavor, which is not quite like anything else (though it is often compared to tarragon). If you cannot find epazote, however, simply omit it - there is no real acceptable substitute for this Mexican herb. You may be able to find it in your local Mexican grocery however, either in the produce section when it is in season or dried along with other spices.
While we often think of cumin when we think of Mexican food, this spice is one, which came across the Atlantic with the conquistadors, being a common herb in Spanish cooking and other Mediterranean cuisines. However, cumin works so well with many of the ingredients native to the new world that this spice quickly became an integral part of many Mexican recipes.
Mexican food is really one of the first examples of successful fusion cuisine in the world. The culinary tradition of Mexico is a blend of flavors, ingredients, and cooking methods from the new and old worlds, with foods and spices native to both the Americas and Europe. It has been a very successful pairing and Mexican spices new and old have made this country's cuisine a favorite all over the world.
About the Author:
Mexican cuisine is the second most vast and varied after Chinese cuisine, so if you thought it was all tacos and burritos, you might be pleasantly surprised by some of the delicious recipes at MexicanFoodRecipes.org. There is plenty to choose from, including warming soups and stews, salads and traditional Mexican fare along with information on the fascinating Mexican food customs.
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