My Mexican Pantry

The following are an assortment of ingredients that I normally keep on hand:

v     achiote paste or annatto seed

v     assorted dried peppers including pasilla, mulato, guajillo, ancho, arbol and pequín

v     assorted canned peppers including jalapeño and chipotle

v     canned Mexican beans – there are actually some good varieties out there and they serve well in a pinch

v     crème fraiche

v     cider vinegar

v     dried beans such as pinto and black

v     dried corn husks

v     dried herbs & spices such as Mexican oregano, epazote, bay leaves, hoja santa, cumin, allspice, pepper, vanilla, mint, saffron

v     frozen banana leaves

v     Goya Adobo – a powdered seasoning

v     Goya Sazon – sold in envelopes, an acceptable alternative to saffron for use in rice and other dishes

v     Ibarra chocolate

v     Jose Cuervo Margarita Mix (without the tequila)

v     long grain rice

v     medium grain rice

v     Masa Harina (I prefer the Maseca brand)

v     olive oil

v     olives

v     piloncillo

v     raisins

v     Tequila

v     Knorr Swiss bouillon cubes in all flavors.  They’re great in a pinch!

v     coarse sea salt

v     fine sea salt