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The Mexican spices which most of us think of first are cumin and chili peppers; however, cumin is actually a relative newcomer to Mexican cuisine, which was introduced by the Spaniards along with a few others, which we now think of as integral to Mexican cooking. Other spices including chilies, however, have been a part of the country’s culinary scene for many centuries, long predating the arrival or Europeans in the new world.
Chilies of all sorts have been in use as spices for thousands of years in Mexico; peppers of all varieties (as are tomatoes and potatoes, which are related members of the nightshade family) are native to the Americas and these vegetables were one of the dietary staples in Mexico before the arrival of Europeans, as they are to this day.
Jalapenos are the most familiar of these peppers to people in the US. They are commonly used in salsas and pickled for use as a condiment as well as diced for use fresh. The Serrano pepper, a smaller, slightly hotter pepper is also seen relatively often in the US. Many Mexican food recipe are nearly unthinkable without these fiery vegetables. Other peppers such as pasillas and anchos are commonly dried and then ground; others are smoked, such as chipotle peppers (which are actually smoked jalapenos).
Some of the Mexican culinary herbs, which are native to the country, include epazote, culantro, and Mexican oregano, all of which are very important to various Mexican recipes. Used very often in Mexican and Caribbean cooking, culantro is largely unknown in the US and hard to find other than in Mexican groceries. Its flavor, however, is similar enough to cilantro that this herb may be substituted if you cannot find the real thing in your area.
Despite its name, Mexican oregano is not even a relative of the old world herb of the same name. While their flavors are similar enough that Greek oregano can be substituted if needed, this herb is actually related to lemon verbena, not oregano. Its flavor is slightly stronger than that of the oregano used in Greek and Italian cooking and can be found dried in Mexican groceries and specialty spice markets.
An herb, which is often used in bean dishes, especially those that include black beans, epazote is an herb, which has a flavor, which is not quite like anything else (though it is often compared to tarragon). If you cannot find epazote, however, simply omit it – there is no real acceptable substitute for this Mexican herb. You may be able to find it in your local Mexican grocery however, either in the produce section when it is in season or dried along with other spices.
Cumin is one of the spices, which we think of the most in connection to Mexican food. This spice is also a staple of Turkish and other Mediterranean cuisines; introduced to Mexico by the Spanish (who themselves were introduced to it by Arabs during the Moorish period in Spain), this ingredient was adopted by Mexican cooks with enthusiasm. This newcomer quickly became an important ingredient in a great many Mexican dishes.
You might say that Mexican food is among the world’s first fusion cuisines, with its blending of old world and new world flavors. Using ingredients from both Europe and the Americas, Mexican cooks created something unique, new and distinctively Mexican. It is a cuisine which has a flavor all its own and thanks in part to Mexican spices, it has become popular in nearly every part of the world.
If you are going to try making some delicious enchiladas, tamales, tacos or another kind of Mexican food, it is always useful to have some handy cooking tips under your belt. Good cooking tips save you time and help to ensure that your homemade fare comes out cooked perfectly.
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