Mexican Flavor Profile

Mexican Flavor Profile

Flavor Profile Table
ancho, cascabel and poblano
black pepper, cayenne, chile peppers (such as arbol, jalapeño, habañero, and serrano), cinnamon, cloves, cumin, garlic, sesame seeds, vanilla
cilantro and oregano
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

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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