 |
|
|
|
|
|
|
|
|
 |
||||||||
|
||||||||
|
||||||||
|
|
|
|
|
|
|
|
|
|
||||||||
|
|
||||||||
|
||||||||
VEGETABLES and BEANS
In Mexico, vegetables are purchased in supermarkets, at green grocers, and in corner stores. With improvements in road conditions and transportation methods, there is a wider variety of vegetables being used in Mexican cooking. There are, however, certain staples you should always have on hand such as onions (medium and large white ones), tomatoes (I prefer the little italian plums but beefsteaks will do), garlic, green (bell), poblano and serrano peppers, zuchinni, corn, carrots, cucumber and jicama.
When it comes to beans, it seems no one can agree on which is best. Some people will say bayos because they make a much richer broth, others will tell you to stick to peruanos because they seem to be the fastest cooking. When all else fails, I reccomend pintos.
Fresh is always better than frozen or canned, however the reality is that there is not always time to cook up a pot of beans or make a salsa from scratch, so it's a good idea to keep a few prepared foods handy for when you're in a hurry. I always keep a couple of cans of beans (pintos, bayos and black or turtle beans) both whole and refried along with some canned jalapeños, and red and green salsas in the pantry and peas, carrots, corn and spinach, in the freezer just in case.
Articles:
- Warm Reading for Cool Nights: A Guide to Mexican Chiles - Part I: Fresh Chiles
- Fabulous Frijoles: Mexico's Versatile Legumes
- Nopales, Tunas and Pitayas – Edible Mexican Cacti
Food Section First Page
 |
|
|
|
|
|
|
|
|
|
|
|
|||||||
             |
||||||||
|
For MexConnect.Com LLC & Conexión México S.A. de C.V. © Mexico Connect 1996-2006 |
||||||||
= Subscribers only
