Five Common Mexican Spices You Didn’t Know About
Hello you.
Mexican culture is celebrated and consumed every day in the United States. And who can blame Americans, Mexican cuisine is just so delicious.
And yet, little is understood about the deep richness that is Mexico.
After all, many of the foods used around the globe come from Mexico and the Americas. That is to say, my ancestors have had a lot of time to perfect their recipes.
The modern Mexican state is a country of countries. Anyone who spends a significant amount of time genuinely getting to know Mexico will quickly understand that we are one among many.
Depending on which region you visit, the history, cultures, languages, and foods vary dramatically.
Think about the cultural and linguistic diversity of India or Nigeria. And if that reference don’t hit, then maybe Goco Goes needs to do a post about those places too.
SO LET’S BEGIN!
1. Avocado Leaf
Avocado leaves are used very much like bay leaves. The avocado leaf gives the dish it is used in a light buttery avocado flavor that adds to the richness of the meal. I recommend trying it in a stew, chili, or mole.
2. Hoja Santa
Hoja Santa is a heart-shaped herb that thrives in shady spaces. The leaf has a deep root beer aroma and flavor that adds hints of its aromatic properties to any dish. It is often used in tamales, sauces, and green mole in Mexico.
3. Chaya
Chaya is used within the Maya Yucateca gastronomy dishes. Often compared to spinach, this herb is used in lemonade, soups, papadzules, and other Maya dishes.
4. Achiote
Achiote is a seed pit that gives any meal a deep red hue. Often used in marinades and food preparation in Mexico and the Caribbean.
5. Banana Leaf
The banana leaf is used in Southern Mexico to prepare tamales and as a wrap to protect barbequed dishes as they smoke and steam for hours in traditional earthen pits. The banana leaf provides these dishes with nutrients and a subtle herb flavor that seeps into the meat and consumé.
