Sometimes you find yourself standing in your kitchen wondering why your homemade tacos don’t taste as good as the ones at your favorite place. It’s all about the little things that change everything.
Do not skip Epazote
Epazote may not be in your spice rack yet, but it should be. This leafy plant adds a deep, peppery flavor that makes beans, quesadillas, and soups taste authentic. It also helps reduce the, um, side effects of beans. Just a few fresh leaves or a pinch of dried epazote can completely change the game in your Mexican cooking.
Respect Your Ingredients
Cooking Mexican food is not that different from cooking in other cultures; if you respect the ingredients, you will be rewarded with mouth-watering dishes. One person puts everything into perspective. “The best Mexican cooking shares something with the best French cooking: Taking the quality of your ingredients very seriously,” explained one woman. “Down with all the spices and garnish; if you have good ingredients, any fraud is from human error.”
It’s All About Salt and Sugar
Are you ready to experience something scary? Most Mexican chefs agree unanimously on this assessment: Only three ingredients are essential to Mexican cooking! “Salt, sugar, and oil; that’s all,” agreed another man. “As a chef, my job is to cook like I’m trying to kill you at the age of forty.” Many people credit the abundance of these ingredients as one of the reasons why Mexican food tastes so good!
Homemade Guacamole
Making your own guacamole is easier than you think. All you need is a ripe avocado, lemon juice, chopped onion, cilantro, salt, and maybe a few tomatoes. Mix everything together and taste as you go. Want to level up even more? Grind your cumin seeds and grind them fresh. That little step adds a smoky warmth that store-bought guac can’t match. Get the recipe
Use Real Crema
Many novice cooks often make the same preventable mistake when cooking Mexican food: They don’t take the time to make the actual crema. Don’t waste your time in the kitchen making watery versions of sour cream. Your palette will thank you if you go the extra mile and make sure an expertly crafted avocado crema makes the plate! Many believe that crema (or lack of it) can make or break a Mexican dish.
Use Homemade Corn Tortillas
If you’re still using store-bought flour or corn tortillas, you’re not even close to preparing the best Mexican food possible. To elevate your cooking and take it to the next level, learn the art of making homemade corn tortillas. When made correctly, they taste and feel like fresh flour tortillas. Too many people think that corn tortillas are the same as hard shell tacos, which is not true!
Make Your Own Beans with a Ladder
Without a doubt, the most common advice from Mexican cooks is to be generous with your lard use when cooking beans! A general rule of thumb is to pretend lard is not known to clog arteries and use as much as possible in the stomach. Sure, we probably won’t all live long after eating your Mexican dishes, but we’ll experience some of the tastiest food we’ve ever eaten!
Make salsa from scratch
Is there anything better than a perfect Mexican salsa? It is an essential part of Mexican cuisine, from tomatoes to cilantro. “People always said our salsa was delicious and always asked how we made it,” recalls the restaurant’s former owner. “The answer was simple: Because it was fresh! You have to make the salsa from scratch. If you have to buy it made, get the salsa in the fridge usually found in the produce section.” Never buy pre-made salsa jars; it doesn’t help at all.
Use Real Mexican Cheese
If you make Mexican food with American or European cheese, you’re setting yourself (and your guests) up for a big disappointment! Add authentic Mexican cheeses like queso fresco, queso anejo, cotija, and panela. Leave the cheddar and Monterey Jack mixes in the fridge where they belong!
Know the Secret Ingredient
According to many seasoned Mexican chefs, whipping up Mexican food is easy when you have a secret ingredient at your disposal! “Two words: Mexican Oregano,” revealed one chef. “Yes, it’s different from what you use in your Italian food. It’s herb-ier, earthier, and has a little bit of spice. Being a small part of many recipes, it can have a big impact on the overall taste. Pretty much all my sauces use it, which was the ‘special ingredient’ in a few restaurants I worked at.”
Use Fresh Ingredients
In many ways, preparing a classic Mexican dish is not very different from other dishes. Above all else, make sure you use fresh ingredients as much as possible. Don’t take shortcuts; everything from tomatoes to chicken must be fresh and never frozen. Of course, the only exception to this rule is beans (canned beans are always acceptable to use in a pinch).
Boil the Chicken Before Portioning
I remember dating someone with Mexican parents and being taught how to make the perfect chicken enchiladas. To my surprise, the boiled chicken was the most important part of the recipe! “I boil mine before cutting,” explained one chef. “Throw all your spices into a pot with chicken stock (I almost always use chicken-flavored bouillon because it’s always on hand). Let everything sit for an hour or two. Cover the pot so the water comes to a simmer. You don’t want to overheat; think of it as a chicken jacuzzi.”
Source: Reddit.
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