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How To Make A Mexican Spice Blend

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Mexican cuisine is famous the world over for its varied colors, vivid decoration, and the variety of spices in food, the infusion of which Mexican cuisine its characteristic taste. The Mexican spice blend is probably one of the best known throughout the world.


 


Many of the spices used in Mexican cuisine are native to the country. The most important and frequently used spices in Mexican cuisine are chili powder, cumin, oregano, cilantro, epazote, cinnamon, and cocoa. Chipotle, a smoke-dried jalapeño chili, is also common in 


Mexican cuisine. Many Mexican dishes also contain garlic and onions.


 


Mexican food varies by region, because of local climate and geography and ethnic differences among the indigenous inhabitants and because these different populations were influenced by the Spaniards in varying degrees.


 


The six regions of Mexico differ greatly in their cuisines. In the Yucatán, for instance, a unique, natural sweetness exists in the widely used local produce along with an unusual love for achiote seasoning. In contrast, the Oaxacan region is known for its savory tamales, celebratory moles, and simple tlayudas while the mountainous regions of the West (Jalisco, etc.) are known for goat birria , or goat in a spicy tomato-based sauce.


 


Central Mexico's cuisine is largely influenced by the rest of the country, but has unique dishes such as barbacoa, pozole, menudo and carnitas.


 


Southeastern Mexico, on the other hand, is known for its spicy vegetable and chicken-based dishes. The cuisine of Southeastern Mexico has a considerable Caribbean influence due to its location. Seafood is commonly prepared in states that border the Pacific Ocean or the Gulf of Mexico, the latter having a famous reputation for its fish dishes, à la veracruzana.


 


Different types of spice blends add the typical Mexican flavor to the food. One variation is mixing chili powder, Hungarian sweet paprika, ground cumin, garlic powder, onion powder, ground dried chipotle powder, dried oregano  leaves and salt. This will give you an infusion great to season grilled or baked beef, pork or chicken.


 


You can also try a variation with cumin, garlic and onion powder, ground ginger, oregano, mustard powder, dried parsley flakes, paprika and cayenne pepper for a fiery spice blend, ideal for sprinkling on any Mexican cooking, including tacos, taco salads, fajitas, etc. 


 


Making your own spice blend is not only more economical, but you can also adjust its taste according to your preference. Keep the spice blend in an airtight jar, to maximize its shelf-life. 


 

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