2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
If we talk about products such as corn, beans and chili peppers and specialties such as tortillas, burritos, quesadillas, etc., you will easily remember that it is about Mexican cuisine. A unique blend of ancient views on food and post-Columbian eating habits, it continues to impress everyone today with both its simplicity and the sophistication of its flavors and aromas.
However, the secret of all delicious Mexican recipes lies not only in the combination of products and flavors, but also in special Mexican vesselswith which each household is supplied. In the following lines you can see which are the most used cookware in Mexican cuisine:
1. Throw
Made of cut volcanic stone, this device is used for crushing and grinding corn kernels. There are four or three curved ends so that through the gaps that occur between them, the ground grains fall directly into the vessel in which they will be used.
2. Tortiladora
It is used for the preparation of the emblematic tortillas. It is a type of press with which, instead of mixing the balls for corn cakes by hand, you can simply press them. In the past they were made of wood, but today's tortillas are made of steel and aluminum.
3. Tenate
A type of wicker basket that serves to retain the warmth of the finished tortillas.
4. Various pottery
In addition to all pots, pots and pans, Mexican cuisine is also equipped with a special container for making chocolate. It is also made of clay, but it also has a grinder, with the help of which, in addition to the fact that chocolate and milk mix better, a thick foam is also obtained.
5. Tamalera
This is a vessel invented by the Indians for the preparation of traditional tamales, representing tortillas wrapped in corn leaves. In it they are steamed without touching the water.
6. Komal
Flat grill used for baking or frying tortillas.
7. Silence
A vessel made of volcanic rock, which is used as a mortar for the preparation of various sauces or for grinding spices. It is used together with teholote, which is the hammer on the mortar. What is different from European mortars is the material itself, and that the molkachete and teholote are rubbed with sea salt and corn kernels before being used.
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