Mexican cuisine- components/main ingredients

Before I even think about cooking myself I need to know what goes into an authentic mexican meal.  I need to understand the spices; why what goes with what; and what brings out the best in what.

Here's what my interpretation is at this moment in time:

-  Lively seasoning

-  Not always fiery

-  Textures
-  Lime

-  Cheese

 




































Annatto Seed: These richly colored "achiote" seeds impart a lovely yellow color and a distinctive, earthy flavor to grains, sauces, and other Mexican dishes. They're often used in meat pastes in the Yucatan. To make an achiote paste, cover seeds with water and simmer or 10 minutes. Then let soak overnight. Drain and grind with a mortar and pestle while still damp. Whole seeds can also be fried in oil, to make beautifully colored annatto oil for cooking.
Cayenne: An orange powder, cayenne is simply a variety of very hot, ground chili peppers. It's used throughout Mexican cuisine, including spice blends. Use it sparingly to add extra hotness to dishes. And place a shaker of cayenne on the table for those who like their Mexican dishes even hotter than you serve them.
Chilies: Chilies are perhaps Mexican cooking's most indispensable seasoning. Renowned for their spicy hotness, chilies are available in a great range of varieties, sizes, and levels of heat. While for some seasonings, cooks prefer fresh to dried, not so for the chili--dried and fresh alike hold their own in Mexican cuisine.
Chili Powder: In Mexico, chili powder is a powdered form of a red pepper, such as Ancha . Domestic chili powder contains extra seasonings--such as cumin, garlic, oregano, salt, coriander, allspice, and cloves. Mexican cooks make a paste by mixing one tablespoon of chili powder, one teaspoon of flour, and two tablespoons of cold water. Chili powder can also be added directly to soups, stews, and other dishes.
Allspice: Rich and aromatic, allspice is used to add flavor to Mexican pickled fish, vegetables, and meat dishes. You'll also find it in recipes for Mexican desserts and beverages.
Cinnamon: Cinnamon was first introduced to Mexican cooks by the Spanish, and it's often used in Mexican beverages (like chocolate drinks). You'll also find cinnamon in rice pudding and chorizo sausages. Mexican cooks use both the sticks and ground cinnamon. (Remove the sticks before serving.)
Coriander: Ground coriander is used extensively in Mexican cooking. Its fresh lemony taste is delicious in breads, cakes and other desserts, but also in savory dishes like soups and stews (especially chili), and with meat and game. The whole seeds are also used; dry roast them to enhance their flavor.
Cilantro: Though it comes from the coriander plant, cilantro (the leaves) and coriander (the seeds) have very different tastes and uses. You'll find cilantro in Mexican salsas, main dishes, stews, sweets, and sauces. Cilantro is also known as Chinese parsley or fresh coriander. Its flavor is reminiscent of lemon peel and sage.
Cumin Seed: Known as comino seed, this spice is a predominant flavor in many chili powder blends. Cumin is used extensively in Mexican cooking; its flavor balances the hotness of other spices.
Nutmeg: The warm, sweet, spicy flavor of nutmeg is most often used in Mexican beverages and desserts. You can grate your own, or keep a fresh supply of ground on hand for baking or sprinkling on Mexican hot chocolate, ice cream and puddings.
Oregano: A mainstay in Mexican cuisine, oregano is found in sauces, dressings, salads, stews, and meat dishes--often along with other spices, like thyme, chilies, and cumin. Oregano is also an important ingredient in escabeche , a popular marinated fish dish.
Sage: Used whole, rubbed, or ground, sage has a strong, aromatic, slightly bitter taste. It's often used in Mexican soups and stews.
Thyme: Thyme has a dry, fresh, pungent flavor that complements the heat in many Mexican dishes. You'll find it in Mexican soups and sauces, salads and dressings.
Cloves: Mexican spice blends like pepians and moles often contain cloves, which bring a rich, deep flavor to meats and poultry.
Mint: Mint is used sparingly in some Mexican recipes, including meatballs, soups, and beans. 

Sourced: http://www.frontiercoop.com/learn/cuisine_mexican.html# 



The most frequently used herbs and spices in Mexican cuisine are chiles, oregano, cilantro, epazote, cinnamon, and cocoa. Chipotle, a smoke-dried jalapeño chilli, is also common in Mexican cuisine. Many Mexican dishes also contain garlic and onions.
Sourced: http://en.wikipedia.org/wiki/Mexican_cuisine

Sourced: 'http://www.foodrenegade.com/homemade-taco-seasoning/'