The Mexican Canon
Two hundred and twenty-five entries
The Pantry
Eighteen entries
The pantry of Mexican cooking rests on a set of preparations made before the dish begins. Dried chillies reconstituted into pastes, cultured creams, rendered fats, and aged spice compounds form the structural layer beneath every recipe. Native ingredients — from cactus pads to corn fungus to grasshoppers — and the regional spice pastes of Yucatán complete a pantry that is both ancient and precise.
The pantry of Mexican cooking rests on a set of preparations made before the dish begins. Dried chillies reconstituted into pastes, cultured creams, rendered fats, and aged spice compounds form the structural layer beneath every recipe. Native ingredients — from cactus pads to corn fungus to grasshoppers — and the regional spice pastes of Yucatán complete a pantry that is both ancient and precise.