At the core of Mexican cuisine are a handful of ingredients that have been used for thousands of years. Corn, beans, chilies, and cilantro form the building blocks of many dishes, each bringing its own depth and character to the plate.
Corn, or maíz, is more than just a staple—it's sacred. From tortillas to tamales to elotes, corn is woven into the fabric of daily life. Its versatility is unparalleled, whether it's ground into masa for a soft tortilla or popped into a crunchy snack. Beans, too, are a constant companion, adding protein and earthiness to meals, from simple refried beans to hearty stews like frijoles de la olla.
Chilies, the soul of Mexican food, are where the magic happens. They range from the smoky chipotle to the fiery habanero, each bringing a unique level of heat and complexity. Chilies infuse everything from salsas and moles to marinades and soups, making each dish bold and unforgettable. And then there’s cilantro, fresh and fragrant, which adds a burst of brightness, cutting through the richness of meats, stews, and salsas.
FAIRFIELD
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