The flavors of Mexico

This time of year tends to be connected with spice and flavoring our foods with a kick.  Mexican food is near and dear to our hearts, as much as our native El Paso, TX.  If you are preparingMexican dishes in your home, you will want these spices in your cabinet.  In addition, we sell small batches of homemade spices and spice blends.  Stop to our Ketchum, ID bistro to see what we have on the shelf, as our offerings rotate.

First there is garlic. Salsa, taco seasoning and Spanish rice are just a few recipes that use garlic.

Next is onion, it is commonly used in conjunction with garlic.

Other common flavors are oregano, cumin and chili powder. Mexican oregano gives a dish a rich earthy flavor. There are other types of oregano such as Mediterranean. You are probably familiar with this version used in Italian cuisine. Oregano pairs well with tomato based dishes and lends an interesting flavor to other recipes.

Cumin has been around since the beginning of history. It's origin lies somewhere in the Mediterranean but has expanded in popularity because it is easily grown all over the world. It has a toasty yet somewhat bitter taste and gives Mexican dishes a certain flavor that can't be replaced.

Chile powder is actually a blend of dried, powdered chiles, cumin and oregano. Other spices are sometimes included in the mix, but those are the key ingredients. It is used primarily for seasoning meats and vegetables but has other uses as well.

Ancho chile powder is another wonderful Mexican flavor. It is almost sweet and has rich dried fruit flavors.

Another chile powder commonly used and gaining popularity outside of Mexico is Chipotle. It is actually just a jalapeno that has been dried and smoked. Chipotle has a distinctive flavor that goes well in many sauces and salsas. It is also the primary flavor in Adobo, a marinade.

Cinnamon, cloves and anise are also used to add unique dimensions of flavor to Mexican dishes.

Cocoa is used in several dishes to add a very rich warm flavor. Spices combined with small amounts of cocoa and peanut butter are used to make Mole, a thick sauce often served over chicken. Raisins can also be used to flavor certain dishes.

Try using a combination of these different flavors to season your next masterpiece!

Worth a read: The Third Plate

Dan Barber, an award-winning chef, moves beyond “farm-to-table” to offer a revolutionary new way of eating. After more than a decade spent investigating farming communities around the world in pursuit of singular flavor, Barber finally concluded that–for the sake of our food, our health and the future of the land—America’s cuisine required a radical transformation. 

Drawing on the wisdom and experience of chefs, farmers and seed breeders around the world, Barber proposes a new definition for ethical and delicious eating. Barber charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.

Callie is on chapter two right now and she can't wait to get home to read more! 

More about the book 

Farmed or Wild? Which Fish to Pick.

Most health and nutrition experts agree that Americans should increase their consumption of fish. Fish are high in protein and are low in calories, cholesterol and saturated fat.

Some varieties also are excellent sources of omega-3 fatty acids, which have been found to decrease the risk of heart disease and stroke. Omega-3 fatty acids can promote fetal brain development during pregnancy. These benefits come from fatty fish such as salmon, lake trout, herring, sardines and albacore tuna.

It used to be that wild-caught fish were considered healthy. Over the past several decades, however, concerns have arisen about the effects heavy metal contaminants (such as mercury), pollutants (such as polychlorinated biphenyls, PCBs), pesticides, fertilizers and even trash have on the safety of water and fish. The demand for certain types of fish and some fishing practices, such as bottom trolling, have taken their toll on the environment and the availability of fish.

While fish farming (known as aquaculture) has been in place for centuries, its popularity has exploded in recent years because of the above concerns and the continued high demand for fish. 

Although modern-day fish farming is designed to address safety concerns, it also has drawbacks. Some pens built in open water can be at the expense of the surrounding ecosystems, such as coastlines, underwater reefs, trees and swamps, and the wildlife that depend on them. Fish that are raised in areas where they're not normally found may escape and breed or compete with local fish — resulting in decreases in the wild species. Fish farms — including those in contained reservoirs — create enormous quantities of organic waste (feces) that can contaminate water in the surrounding environment if not handled properly.

At this time there's no easy answer when it comes to what type of fish to choose — wild-caught or farm-raised. However, to help you navigate the farm versus wild dilemma, here are a few tips:

• Pregnant women, women who are breastfeeding and young children should avoid tilefish from the Gulf of Mexico, shark, swordfish and king mackerel.
• When buying local fish, check for advice. If information isn't available, adults should limit their consumption to 6 ounces a week, while young children should eat no more than 1 to 3 ounces a week.
• Know which fish are overfished and avoid them. This gives at-risk species a chance to repopulate. There are groups that identify which fish are overfished, or caught or farmed in ways that cut the population or harm the environment. These include the Monterey Bay Aquarium Seafood Watch and the Environmental Defense Fund Seafood Selector. Both have apps you can download.
• Buy U.S. fish. The U.S. has strict environmental and food safety laws governing farmed and wild-caught fish. Purchasing U.S. fish is one way you can help ensure safety and sustainability.
• Be an advocate. Whenever you purchase fish, ask where it's from and if it's sustainable. Grocers and restaurant owners in turn will question their suppliers and become advocates too.

Source: Mayo Clinic, Jennifer K. Nelson R.D, L.D.