[tabs slidertype=”left tabs” auto=”no”][tabcontainer][tabtext] Intro [/tabtext][tabtext] Mexican Recipes [/tabtext] [tabtext] Ingredients [/tabtext] [tabtext] Flavour Combos [/tabtext][tabtext] Resources [/tabtext][/tabcontainer][tabcontent][tab]
[dropcap style=”font-size: 60px; color: #00adef;”] I[/dropcap]t’s practically impossible to get authentic Mexican in Australia. Which makes sense when you think that there are very few Mexian migrants here (as opposed to Thai, Indian, Greeks and Italians!).
So I was completely blown away by the complexity and down-right deliciousness of real Mexican food when I spent 6 weeks travelling there years ago. So much more than beans, cheese and sour cream.
As much as I love Mexican and Tex Mex, I’m not an expert in any form. So just use this as a starting place to explore the wonderful world of Mexican flavours.
And if you’re an old hand at Mexican please let me know if I’ve missed anything or got anything wrong in the comments below. I love when we can harness the global nature of the SVCS community to all learn!
Jx
[/tab] [tab]
16 Simple Mexican Recipes
- Eggplant & Chickpea Tortillas
- Chickpea ‘Chilli’
- Veggie Burritos
- Vegetarian Chilli
- Instant Guacamole
- Mexican Eggs
- Fish Tacos
- Fish Wraps with Limey Avocado
- Chilli Con ‘Tuna’
- Chorizo Chicken with Black Beans
- Mexican Roast Eggplant with Green Chorizo
- Smoky Eggplant & Sausage Bowls
- Mexican Beef & Beans
- Chilli con Carne
- Pork Chops with Pico de Gallo
- Smoky Pork & Chipotle Cabbage ‘Tacos’
[/tab][tab]
Mexican Ingredients
Here in Australia most supermarkets will stock some basic Mexcian ingredients like jarred jalapeno chillies, tortillas and salsa. Recently I’ve even discovered Chipotle Chillies in Adobo Sauce at my local Woolworths. There’s also an Asian grocery store at my local food markets that stocks plenty of dried chillies and apart from that I order online.
At the very least I recommend trying some Chipotle Chillies in Adobo Sauce – they’re smoky and add a lovely subtle heat and depth. Definitely my favourite go-to Mexican ingredient.
- Dried Chillies – the options are endless
- Fresh Chillies especially Jalapenos and Habanero (Scotch Bonnet)
- Pickled Chillies – think Jalapenos
- Chipotle Chillies in Adobo Sauce (canned or jarred)
- Limes
- Avocado
- Mexican Oregano (epazote)
- Coriander leaves (cilantro)
- Tomato
- Tomatillo
- Crema (Mexican Sour Cream / Creme Fraiche)
- Mexican Cheeses (a whole world to explore!)
- Hot Sauces (again a whole world to explore but you could start with Tabasco or Chulula).
- Tortillas – Flour
- Tortillas – Corn
- Tortillas Chips
- Chickpeas (Garbanzo Beans)
- Black Beans
- Refried Beans
- Peanuts
- Rice
- Chorizo
- Vanilla
- Chocolate
Instant ‘Mexican’: Serve with super fresh salsa and loads of chilli and lime.
[/tab] [tab]
Mexican Flavour Combinations
- Lime & Chilli
- Avocado & Chilli
- Avocado & Lime
- Coriander (Cilantro) & Lime
- Fish / Shellfish & Lime
- Chilli & Beans
- Lime & White Fish
- Lime & Tomato
- Lime & Peanut
- Walnut & Chilli
- Peanut & Chilli
- Pineapple & Mint
- Chocolate & Chilli
- Vanilla & Chocolate
- Watermelon & Chilli
- Watermelon & Lime
[/tab][tab]
Mexican Resources
I’m on the lookout for more Mexican inspired cookbooks! If you have any faves I’d love to hear about them in the comments below….
- Breddos Tacos by Nud Dudhua & Chris Whitney
- La Tortilleria – for authentic Mexican tortillas in Australia. Some great simple recipes too.
- Seasons of My Heart – Cooking School in Oaxaca
[/tab][/tabcontent][/tabs]
Living in Austin, Texas most of my life and visiting Texas-Mexico border towns, as well as traveling through interior Mexico, I’ve developed a love of eating and learning about the diversity of Mexican cuisine. That said, I’ve never approached your “Mexican” dishes with an eye to authenticity. However, I do cook and happily devour them! One of the many things I’ve learned from your cooking style is how delicious everyday, easily accessible food can be when created with a nod to a particular cuisine–be it Asian, Italian, Mexican, or other. After moving to Michigan, we miss the Mexican food once so commonplace to us. Where we once would go out to get our Mexican fix, I now make it at home. At least one, if not two or three of your Mexican dishes religiously appear on our weekly menu. I give them my own twist often mimicking favorite dishes from Austin. Thanks so much for these inspiring recipes. They help sooth our homesickness.
Thanks for the authenticity feedback Samantha!
I’d love to know what are your favourite authentic Mexican ingredients / flavour combinations?
Jx
Okay. Comments. I live on the border with Mexico, so I have a somewhat different take about Mexican food than other people. Mexico is like India: each state has a very different cuisine. At least in the United States “Mexican Food” seems to be very much all the same, all served with red rice and refried beans. We just tried a new restaurant with Chihuahuan cuisine (the state right next door to us) and it was really nice to see that most of what they serve looks nothing like your average take on Mexican food. It’s not too hard to make your own tortillas. The Mexican Whole Wheat Tortillas recipe on allrecipes.com is excellent. As for cookbooks, I like the Muy Bueno Cookbook (which is by fellow El Pasoan Yvette Marquez-Sharpnack). Mexico, The Cookbook by Phaidon Press is very extensive and authentic. One I’ve heard many good things about is Oaxaca Al Gusto: an Infinite Gastronomy by Diana Kennedy (be warned, it’s expensive).
Thanks Susan! I was thinking about you when I was writing this. Especially appreciate the cookbook recommendations – adding them to my wish list!
Jx