| TYPES OF SPICES AND CONDIMENTS IN MEXICO |
 |
Adobo sauce - is a sauce or marinade used in Latin American- and Southwest U.S.-style cooking, made of finely chopped or pureed chiles, garlic, vinegar, and often onions and tomatoes. Food that has been prepared with adobo is sometimes called adobado...More >> |
 |
Guacamole - is an avocado-based relish or dip from the time of the Aztecs. In addition to avocados, the basic ingredients are lime juice and salt. Variations often include onion, tomato, hot chile peppers, garlic, coriander, and other spices...More >> |
 |
Mole - is the generic name for several sauces used in Mexican cuisine, as well as for dishes based on these sauces. In English, it often refers to a specific sauce which is known in Spanish by the more specific name mole poblano. The word is also widely known in the combined form guacamole (avocado mole)...More >> |
 |
Pico de gallo - is generally known as a fresh condiment made from chopped tomato, onion, and chiles (typically serranos or jalapeños). Other ingredients may also be added to the salsa, such as lime juice (lemon in Mexico), cilantro (coriander leaves), avocado, cucumber, and radish. In some regions of Mexico...More >> |
 |
Salsa - tomato-based sauces typical of Mexican cuisine, particularly those used as dips. Mexican salsas were traditionally produced using the mortar and pestle-like molcajete, although blenders are now more commonly used. Well-known salsas include...More >> |
| |
|
| |
|
| |
|
|
