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/ck/ - Food & Cooking

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13088199 No.13088199 [Reply] [Original]

I just want to remind people that are interested in Mexican cuisine that Mexicans do not use spices.

>> No.13088211
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13088211

https://www.youtube.com/watch?v=6m2THtTuBIo

>> No.13088259

Cumin

>> No.13088412

>>13088259
Cum in what?

>> No.13088442

>>13088199

So there are only 7 Mexican peppers and they come in fresh or dried. I feel so betrayed right now but also really ignorant..

>> No.13088446
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13088446

>>13088412

>> No.13088451
File: 68 KB, 800x607, cumin-seeds-ground-organic-1.jpg [View same] [iqdb] [saucenao] [google]
13088451

>>13088259

I'M CUMIN!!!!!!!

>> No.13088804

>>13088199
Why did suddenly every store start labeling poblanos as pasillas?

>> No.13088842

>>13088199
Why do Mexicans like to make up their own weird names for everything? They do this with cheese too.

>> No.13088851

>>13088842
What do you mean?

>> No.13088855

>>13088842
>why do cultures make their own names for stuff
Gee, I don’t fucking know guy, maybe languages evolve over time and sporadically add new words based on random slang and people’s whimsy

>> No.13088861

>>13088199
What about cumin, cinnamon, cilantro, oregano, garlic, and cloves?

>> No.13088870

>>13088861
And Tajín type seasoning blends. Delicious on fruit.

>> No.13088881

>>13088861
And sage, mint, thyme, and other herbs that grew in California
OP is fake news all the way unironically
>>13088870
You’re on the same level of retarded as OP

>> No.13088890

>>13088881
Are crushed, powdered dried chilis not considered a spice? What makes something a spice?

>> No.13088897

>>13088890
Tajin is definitely modern and nothing like real crushed peppers mixed with real life spices that could’ve been used in mexican cuisine.

>hurr durr crushed peppers and salt
No, it’s also got things like citric acid and other garbage that definitely wasn’t available to Mexicans nor most people until the last 100 years in the form we can use it in now.

>> No.13088906

>>13088897
Dried lime zest and juice I believe.

>> No.13088911

>>13088897
Why isn't modern mexican cuisine valid in a conversation about mexican cuisine? They use blends like this all over mexico for fruit, but I don't know what to call it other than Tajín TM. Poor Mexicans in the country side just mix sea salt and lime then dry it out and mix with ground dried peppers using mortar and pestle, so it's not out of the question that it could have been used before 100 years ago.

>> No.13088920
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13088920

>>13088897
And btw pic related is completely doable without the silicon dioxide since it's a home prepared item that doesn't need to keep for long storage and shipping before it gets used.

>> No.13089157

>>13088412
Every Mexican woman you see.

>> No.13089288

>>13088861
>>13088881
>>13088890
>>13088897
>>13088920
How REAL Mexicans cook
https://www.youtube.com/watch?v=zNwITUUP4mg

>> No.13089300

>>13088199
Where's the fuckin chilhuacle negro??

>> No.13089420

>>13089288
I know how Mexicans cook. My step-family is Mexican and all live in Mexico except my step-mom and cousin. Are you denying that Mexicans don't put lime, salt, and dried, ground chiles on fruit?

>> No.13089545
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13089545

>>13089157
Based and brown pilled

>> No.13089740

How do you make Mole Poblano, aka Mexico's national dish?

>> No.13090175

>>13089740
Most people just buy the mole paste already made, but if you want to do it from scratch, some moles include from 20 to 30 ingredients.

>> No.13090186

>>13088412
my mouth

>> No.13090424

>>13090175
why does the mole that comes in a jar have cracker meal in it? are you really supposed to grind up crackers to put in it?

>> No.13090442

>>13090175
The point I'm bringing is that two of Mexico's national dish require spices (Nogada and Poblano).

>> No.13090445

>>13088451
Kek

>> No.13090477

>>13090442
nogada and poblano are not spices

>> No.13090843

>>13088870
ThIs Is NoT a CaNdY

>> No.13090866

it's just semantics. if you're from the western world they use spices. idk if they consider this stuff spice in mexico

>> No.13091023

>>13088199
reminder that OP is a fucking moron and has never cooked anything mexican

>> No.13091057
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13091057

>>13088442
>only 7
Stop getting your information from 4chan

>> No.13091119

>>13088199
You, are a complete fucking moron.

>> No.13091323

>>13090477
But it needs spices outside of nogada and poblano

>> No.13091373

>>13088199
What the fuck are colorado chiles?

>> No.13092980

>>13091373
Dried Anaheim. Try to keep up, will you?

>> No.13093580

>>13092980
Isn't it New Mexican?

>> No.13093592

>>13093580
I think they can also be labeled as New Mexico and California chiles.

>> No.13093646

>>13089740
Just buy the stuff that comes in jars anon it's not worth it to make mole from scratch it's way to much stuff and process that taste exactly how the canned stuff does

>> No.13093667

>>13089740
>>13093646
I agree that it's not worth the effort. My grandma would spend two days making mole, and even though hers is better than the jarred stuff, it's not worth two days of effort. The jarred stuff is pretty good, and you could probably give it that extra homemade tasting enhancement by adding in some toasted spices of your own.

>> No.13093678

>>13088199
peppers a spice though

>> No.13095139

>>13088906
>>13088911
>>13088920
Fuck beaners and their obsession with citric acid

>> No.13095343

>>13088259
That shit is in faux Mexican only.

>> No.13095393

>>13095343
Birria isn't faux Mexican.

>> No.13095394

>>13088199
Depends on the culinary region. I would agree that barbarian northerners are the most primitive and have the shittiest of the foods. Others like along the Caribbean coast have more Spanish influence while on the Western Coast there is more of an Asian one. This is why Yucatán will use Arabic/Spanish spices like cloves, cumin, ground nuts like almonds, pecans &c. while on the Asian influence includes things like cilantro and the balance of "humors" and flavours for cooking.

>> No.13095410

>>13090424
It is used as a thickener to make the sauce thicker. It's like cooking flour for a béchamel. Some people use sweet animal crackers, others use toasted French bread (called bolillos). Others use nixtamal to thicken it.

>> No.13095473

>>13088199
There is an errour in that chart by the way. Dried (red) Jalapeños aren't Chipotles, they're called « Chile Morita ». Chipotles are red Jalapeños that have been smoke-dried.

>> No.13095502

>>13095393
Show us an authentic birria recipe

>> No.13095514
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13095514

Why are white people so obsessed with cumin and paprika?

>> No.13095515

>>13095502
https://www.youtube.com/watch?v=IeGh8M_JxPg&t=44s

>> No.13095526
File: 112 KB, 1220x743, birria.png [View same] [iqdb] [saucenao] [google]
13095526

>>13095502

>> No.13096992

>>13095526
Source?

>> No.13097281

>>13096992
https://www.larousse.mx/