• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Other Side of the Tortilla

  • HOME
  • ABOUT
    • CONTACT ME
    • FAQ
    • PRESS
    • PRIVACY POLICY
    • MEDIA KIT
    • ADVERTISE
  • RESOURCES
    • BOOKS
    • SHOP
    • INGREDIENTS
    • KITCHEN TOOLS
    • Thanksgiving
    • Mexican Christmas Traditions
  • RECIPES
You are here: Home / RESOURCES / INGREDIENTS

INGREDIENTS

ACHIOTE
Annato seed paste or powder.
Recipes here using this ingredient: Cochinita Pibil

CHILE
Spanish for chili pepper. There are many types of chiles.

chile árbol


chile chipotle


chile guajillo


chile habanero


chile morita


chile pasilla


chile serrano


FLOR DE JAMAICA
Hibiscus flower blossoms used to make agua de jamaica, a refreshing drink.

PILONCILLO
Unrefined brown sugar, a product of the crystallization of two types of cane sugar. Usually found in the form of a little cone (and how it got its name), but can also come disc-shaped. Sometimes is also called panela or panocha.
piloncillo cone (left), chopped piloncillo (right)


TOMATILLOS
Little green tomatoes grown in husks that are acidic and used for salsas, guisados and mole. There are several varieties, but in mainstream stores in the U.S. you will typically only find two or three types: milpero (very small, the size of large cherry tomatoes) and two others bigger than them. One is medium-sized (akin to the size of an apricot) and the other is larger (starting at the size of a plum and as big as a regular tomato). When ripe, the tomatillo turns a yellow-green to green shade and is smooth and sticky.

tomatillos milperos


TEJOCOTE
Known in English as Mexican hawthorn; the name comes from the Nahuatl word “texocotl,” which means stone fruit. Tejocotes are a type of pome fruit, meaning they’re in the same family as apples and pears. They grow on trees which can reach as high as 20 feet tall. It has brown seeds inside and though it can be eaten raw, it’s not very appealing due to its mealy texture. When cooked, it has a tart apple taste. Tejocotes are pectin-rich, which also makes them ideal for use in jams. Up until a few years ago, it was very difficult to find tejocotes in the United States and it was illegal to bring them over the border. While fresh tejocotes are best, you can easily find tejocotes in syrup or frozen in most Latin grocery stores, and in Chicago, the stores I frequent carry them year-round. They are the key ingredient in ponche navideño.

tejocotes

Primary Sidebar

¡Bienvenidos!

Hi, I'm Maura Hernández. Welcome to my kitchen! I'm an award-winning food and travel blogger, recipe developer, and former journalist sharing my passion for all things Mexico. Married to a Chilango, I've traveled Mexico extensively over the last 15 years. Here, you'll find a mix of traditional and modern Mexican cooking, along with my advice on where to eat, stay and play on your visit to Mexico! READ MORE

New recipes, fresh travel tips + more

Delivered straight to your inbox!

Copyright © 2023 The Other Side of the Tortilla on the Cravings Pro Theme