Discovering new, exotic ingredients has become my
passion! Therefore, I make sure to use new spices, herbs and ingredients from
all over Latin America in my menus. I hope you will learn to recognize the ingredients and
feel more comfortable when encountering them in recipes, menus, and Latin American markets.
Epazote
(ehp-ah-ZOT-the) is a Mexican herb used in Mexican cooking. It has a very
strong flavor, which can be described as musky, acidic, minty or lemony. It can
be purchased in Mexican Markets. I recommend you to buy it fresh and use only
the leaves. It is used often in black beans and it is said to have
anti-flatulent qualities. It can also be poisonous in large quantities. Not to
worry! People in Mexico have been eating it since the time of the Aztecs. I
use it in soups, stews and quesadillas stuffed with sautéed Epazote, onion and
mushrooms.
Achiote
a·chi·o·te (äCHēˈōtē)Achiote paste is a blend of annatto seeds, spices, herbs
and vinegar and it is traditionally used in Mexican food from the regions of
Yucatan and Oaxaca. I use it as a marinade for chicken, fish and pork. Just add
Naranja Agria (Bitter orange)see below, vinegar and spices to make Cochinita Pibil
(Yucatecan-style pork wrapped in banana leaves) It can be purchased in Latin
American markets in the spices section.
Hojas de Aguacate (Avocado leaves) are harvested from the native Mexican
avocado Peresea drymifolia. The leaves are used both fresh as well as dried and
impart a slightly anise flavor.
Fresh leaves are used in Oaxaca as a bed
for barbecuing meats as well as a flavoring for tamales.
Dried avocado leaves are most frequently
available in the U.S. and can be used in soups and stews as well as bean
recipes. Diana Kennedy, a famous Mexican cuisine writer, suggests using the leaves as a substitute for hoja santa
(Mexican herb from the state of Oaxaca). I buy this herb in an Oaxacan Market
in the Santa Barbara Area.
source:“gourmetsleuth”
Naranja Agria (Bitter orange)The bitter orange or naranja
agria is a citrus fruit that has a peculiar bitter flavor and a very high
acidity that works very well for marinades and to tenderize meats and seafood.
It also has a distinct look. It is not very pretty; it’s small, with a pale,
somewhat dull colored pebbly textured skin that appears to be speckled with
sand or dust. However, slice it down the middle, and you will find a shinny,
juicy, deep orange and wonderfully flavored pulp. It found its way to Mexico
through the Spaniards, who got them from the Arabs, who got them from the
Persians. In any case, bitter oranges found a wonderful reception in Mexican
soil, especially in some regions such as the Yucatan Peninsula and
Veracruz. It is used in many ways: to prepare ceviches, sauces, soups and
marinades.
Source: “Pati’s table”
I usually use it to make Mojo
sauce. It is a sauce from Cuba. I marinate the pork over night with it, with lots of
garlic, black pepper and olive oil. It can be purchased in a Latin American market such as: Vallarta Markets in California or Santa Cruz Market in the
Santa Barbara Area.
Did you enjoy it?
