Mexican Flavor Profile

Mexican Flavor Profile


Flavor Profile Table
Base:
ancho, cascabel and poblano
Spices:
black pepper, cayenne, chile peppers (such as arbol, jalapeño, habañero, and serrano), cinnamon, cloves, cumin, garlic, sesame seeds, vanilla
Herbs:
cilantro and oregano
Trademarks:
adobo sauce, almonds, avocados, butternut squash, black beans, chocolate, chorizo, corn, cornmeal, jicama, lemon juice, lime juice, olives, oranges, pinto beans, rice, sherry, tomatoes, tortillas, vinegar

three, Two, One

A Mexican-inspired dish begins with this simple 3|2|1 method:

3 base ingredients + 2 (or more) spices + 1 (or more) herb + trademarks (optional)


Five Signature Mexican Dishes
carne asada
chicken mole
guacamole
pozole
tamales

Noble Suggestions
  • The base for savory Mexican cuisine is a combination of three different chile peppers. For those who prefer a milder flavor, choose one of the listed chiles peppers (e.g., poblano) and substitute onion and garlic to complete your three ingredient base.
  • Discover a healthier option to the typical side dishes of rice and refried beans. Chop and combine the following ingredients in a large salad bowl: jicama, cucumber, cilantro, red onion, mango (can replace mango for pineapple or orange segments). Squeeze juice from one lime over chopped ingredients. Sprinkle with salt and pepper. Stir to combine. Produce is perfection.
  • Declare Friday as nacho night. The nacho varietals are nearly endless.  It is a new experience each week. Season your protein of choice using the 3/2/1 method. Keep the toppings traditional or add your own special touch. My favorite: shredded pork, monterrey jack cheese, green onion, cilantro and served with salsa verde.

Brag and bloopers

Lets be honest. Sometimes brilliance happens in the kitchen and other times it is a complete fiasco. We want to hear it all. Brag about new cooking skills or let us share in the frustration. Please reply to this post.

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