9 Mexican ingredients to add to your menu

Cinco de Mayo is the perfect opportunity to showcase Mexican cuisine. Take advantage and discover 9 common ingredients from the country that’s synonymous with vacations in the sun. And prepare flavourful meals that will tantalize your taste buds and delight everyone around the table.

1. Queso fresco

Queso fresco is traditionally made using raw cow’s milk. This fresh cheese, with a slightly salty taste and stringy consistency, has a crumbly texture that’s similar to feta. In Mexico, it’s often served as a topping on guacamole, bean purée or grilled corn on the cob.

2. Tomatillos

Tomatillo, which means “little tomato” in Spanish, is the main ingredient in a traditional salsa verde. It’s larger than a ground cherry, but like the latter, it’s covered in a thin membrane that splits once the fruit inside is ripe. In this recipe, the tomatillos are roasted before being added to the guacamole.

3. Corn

Corn is a staple of Mexican cuisine. Notably, it can be processed into flour, that’s used to make tortillas (some are made with wheat, but corn tortillas are the most common in Mexico). This ingredient is at the heart of several Mexican dishes, including enchiladas, quesadillas, burritos, tacos and more.

4. Beans

In Mexico, beans (known as frijoles) are essential at the table. Black beans, red kidney beans and pinto beans are the three most-consumed varieties. In frijoles refritos (refried beans), they’re boiled, fried, mashed and served as a side dish. They can also be added to soups, rice dishes, stews and chili.

5. Avocado

Everyone’s heard of guacamole, that traditional Mexican dish made of mashed avocados. Here in Canada, consumption of this fruit with the creamy texture and delicate taste skyrockets when Cinco de Mayo rolls around. From appetizers to desserts, by way of main courses, avocados truly enhance a multitude of recipes.

6. Hot peppers

Hot peppers have no equal for adding spice to a dish. In Mexico, where they’re known as chiles, they’re an integral part of the nation’s cuisine. There are several varieties, each displaying varying degrees of spiciness (intensity is classified according to the Scoville scale). Dried peppers (ancho, pasilla) are distinguished from fresh peppers (jalapeno, habanero).

7. Lime

Lime juice wonderfully enhances the flavour of a dish while also adding freshness. Mexico is the world’s second-largest producer of this citrus fruit that’s used in a multitude of recipes. Try it on grilled vegetables, seafood, tostadas, or in a salsa.

8. Cilantro

The use of fresh herbs is widespread in cooking, but Mexican cilantro is different from the one that’s cultivated here. The leaves of this plant are elongated and serrated. Its flavour is similar to that of cilantro here, but it’s way more pronounced. It’s typically used to flavour sauces, soups, ceviches, tacos, etc.

9. Pineapple

Finally, an ingredient to indulge our craving for something sweet! This exotic fruit is used in desserts, such as pineapple mousse, or in cocktails like the Michelada. But it’s not uncommon to also find it in al pastor dishes, which is a method of cooking meat on a spit originating from Central Mexico.