If your tacos never quite hit the way abuela's did, it might be time for a few tricks straight from the real pros. These clever habits from Mexican kitchens are small but mighty, turning everyday meals into absolute winners. From how they chop to what they toss in last, these secrets might just change your whole cooking game.
Table of Contents
- Homemade Guacamole
- Use Real Crema
- Respect Your Ingredients
- It's All About Salt and Sugar
- Use Homemade Corn Tortillas
- Make Your Beans With Lard
- Make Salsa From Scratch
- Utilize Actual Mexican Cheeses
- Know the Secret Ingredient
- Use Fresh Ingredients
- Boil Chicken Before Shredding
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Homemade Guacamole
Making your own guacamole is easier than you think. All you need are ripe avocados, lime juice, chopped onion, cilantro, salt, and maybe a little tomato. Mash it all up and taste as you go. Want to level up even more? Toast your own cumin seeds and grind them fresh. That little step adds a smoky warmth that store-bought guac just can’t match. Get the recipe
Use Real Crema
Too many amateur chefs routinely make the same preventable mistake when cooking Mexican cuisine: They don't take the time to make authentic crema. Don't waste your time in the kitchen by making watery versions of sour cream. Your palette will thank you if you go the extra mile and ensure an expertly crafted fresh avocado crema makes the plate! Many believe a crema (or lack of one) can make or break a Mexican dish.
Respect Your Ingredients
Cooking Mexican cuisine isn't that different from other culture's food; if you respect the ingredients, you will be rewarded with mouth-watering dishes. One person puts it all into perspective. "The very best Mexican cooking shares something with the best French cooking: Taking the quality of your ingredients extremely seriously," explains one woman. "Right down to every spice and garnish; if you have good ingredients, any screw-up is definitely from human error."
It's All About Salt and Sugar
Are you ready to hear a shocker? Most Mexican chefs are unanimous in this assessment: Only three ingredients matter in Mexican cooking! "Salt, sugar, and fats; that's all there is to it," confesses one man. "As a chef, my job is to cook as if I'm trying to kill you when you're in your forties." Many people credit an excessive amount of these ingredients as the only reason Mexican food tastes so good!
Use Homemade Corn Tortillas
If you're still using store-bought flour or corn tortillas, you aren't coming 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 corn tortillas are the same as hard-shell tacos, which isn't true!
Make Your Beans With Lard
Arguably, Mexican chefs' most common advice is to be generous with your lard use when cooking beans! The general rule of thumb is to pretend that lard isn't known to clog arteries and use as much as you can stomach. Sure, maybe we all won't live as long after eating your Mexican dishes, but we'll experience some of the most flavorful food we've ever eaten!
Make Salsa From Scratch
Is there anything more delicious than the perfect Mexican salsa? It's an essential piece of Mexican cuisine, from the tomatoes to the cilantro. "People would always say our salsa was so fresh and constantly asked how we did it," recalls one former restaurant owner. "The answer was simple: Because it was fresh! You have to make salsa from scratch. If you must buy it pre-made, get the refrigerated salsa usually found in the produce section." Never buy pre-made jars of salsa; it's never worth it.
Utilize Actual Mexican Cheeses
If you're making Mexican food with American or European cheeses, you're setting yourself (and your guests) up for massive disappointment! Incorporate authentic Mexican cheese like queso fresco, queso anejo, cotija, and panela. Leave the cheddar and Monterey Jack blends in the refrigerator where they belong!
Know the Secret Ingredient
According to many seasoned Mexican chefs, elevating Mexican cuisine is easy when you have the secret ingredient at your disposal! "Two words: Mexican Oregano," reveals one chef. "Yes, it's different from what you use for your Italian food. It's herb-ier, earthier, and has the slightest hint of spice. Being such a small part of many recipes, it can greatly impact the overall flavor. Pretty much all of my sauces use it, which was the 'special ingredient' at several restaurants where I worked."
Use Fresh Ingredients
In many ways, preparing a classic Mexican dish isn't very different from other cuisines. Above all else, make sure you are using the freshest ingredients possible. Don't take shortcuts; everything from the tomatoes to the chicken should be fresh and never frozen. Of course, the only exception to this rule is beans (canned beans are always acceptable to be used in a pinch).
Boil Chicken Before Shredding
I remember dating someone with Mexican parents and being taught how to make the perfect chicken enchiladas. To my surprise, boiling chicken was the most vital part of the recipe! "I boil mine before shredding," explains one chef. "Throw all of your seasoning 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 is gently boiling. You don't want the heat up too high; think of it as a jacuzzi for the chicken."
Source: Reddit.
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