The Basics - lemon & lime Blog at - 281373

lemon & lime

The Basics 
Aug. 8, 2012 9:25 am 
Updated: Aug. 26, 2012 8:06 pm
After combing through hundreds of recipes here in Mexico, it has become clear what some of the basic and ubiquitous seasoning ingredients are in Mexican cuisine. In the US I find myself using salt, pepper, olive oil, lemon juice, and basil as my go-to seasoning ingredients. Black pepper is the only one of those ingredients that is extremely common here. Chicken bouillon is often used instead of, or in addition to, salt, lime juice instead of lemon juice, and oregano is the most common spice. Also, jugo Maggi, which is a variation on soy sauce, as well as Worcestershire sauce (called Salsa Inglesa, or British Sauce) are used in hundreds of dishes, as well as being placed on the table in homes and in restaurants next to the salt, pepper, and salsas so that each person may add more to their food as they please. 
The basic seasoning ingredients
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Aug. 10, 2012 7:02 am
No cilantro?
Aug. 11, 2012 12:13 am
cilantro is definitely important but i find that it isn't present at every meal, as the other ingredients that i mentioned seem to be
Aug. 23, 2012 3:15 pm
You seem very knowledgeable in Mexican cuisine, perhaps you could answer a question for me. I really enjoyed my mom's chicken Enchiladas and found a recipe on her "Chilcken Enchiladas II" that is very very close to her's but they are much spicier (hot) which I am unable to handle. I don't know what she use to do to tone down the heat and keep the flavor. She used all the same ingredients as in the video one can view here on but they were as spicy, do you have any suggestion on how to tone down the heat but keep the flavor? Unfortunately this family recipe (and favorite) was lost when my mom passed away.
Aug. 23, 2012 3:21 pm
Hi Again... just want to add to my previous post that you can email at any suggestions. It would be greatly appreciated my family as well as my sister really miss the favorite of my mothers'.
Aug. 26, 2012 8:06 pm
Hi t.barrows61, I would recommend using fresh chiles instead of canned ones, and taking all of the seeds out of them and throwing those away, since the seed is the part that contains all of the spiciness. If the enchiladas are still too spicy, you can consider replacing some of the chiles with tomatillos, or green tomatoes. Also, dowsing the enchiladas in sour or heavy cream really helps to tone down the spiciness. Good Luck!
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About Me
Hi Everyone! My name is Alina and I am a college student from Philadelphia, PA. I started baking in high school and for the past two years have been cooking quick and easy meals in my dorm as well. I love following tons of cooking websites, blogs, and photo-journals online for inspiration, in addition to my mom's old cookbooks and her tried and true recipes.
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My favorite thing to make are roasted veggies. I like how easy they are to make, and how they can be added to almost anything or even eaten by themselves!
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When I was younger I would always help my mom make fresh tortillas before dinner. I remember sitting on the counter next to the tortilla press, and rolling little spheres of dough between my palms. I felt so strong and grown up once I could actually hold down the press with enough force to make a proper tortilla.
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A few months ago I prepared a molten chocolate cake under the tutelage of a world-renowned chef. I was terrified of messing up, so I asked him a million questions and double-checked everything. However it turned out delicious, and he was so happy with the results that he gave me his secret recipe as a present afterwards!
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It took me a very long time to figure out how to scramble and fry eggs. Before that all of my attempts yielded either very under- or over-cooked eggs that were pretty gross.
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