Top Five Latin Spices for Flavorful Cooking

Living in California exposed me to wonderful family run restaurants. San Diego particularly stands out for its Mexican cuisine. It's a short ride from San Diego to Mexico. A border is an extraordinary place where the best of two worlds unify to create something even better. I got to sample skillfully pair authentic Mexican ingredients with surprising counterparts, resulting in an imaginative menu that is sure to delight taste buds in astonishing new ways. These restaurants are suitable for people willing to test their palates, and try new flavor combinations.

No longer living in California, I search for the taste of some of those dishes. I could not get the chefs to give up all of their secrets. I am a cook, not a chef. My recipes come from trial, error and what I remember of the taste. I go by taste more than measurement. When I find spice and herbs I like and people tolerate, I keep them on my spice shelf. My favorite method of cooking is grilling. The season of the year doesn't matter. Grilling is not just for summer. I have a gas grill. By using Mesquite liquid smoke I get the smoky aroma I want. Latin cooking lends itself to grilling, caste iron pans, and flan molds. Many of these spices are found in the local grocery store. After many years, they are common place.

Cilantro is most commonly seen fresh next to the parsley in the produce section of the store. Cilantro is a developed taste. Most people first sample cilantro as the ingredient is fresh tomato salsa. Cilantro is found in Sazon a dry seasoning. Recaito and Sofrito are cooking bases containing cilantro. I use the cooking bases in the jar. These bases also come frozen. Dried cilantro is known as coriander. Coriander is often found as a element in spice blends, including curry powders, chili powders, garam masala, and berbere. I like pairing cilantro with lime, olive oil, sugar, thyme, Sazon with achiote, and chili as a marinade for chicken or pork. Lime, garlic and cilantro make a good marinade for boneless turkey breast. The longer the meat is marinated, the stronger the taste. Marinade over night if possible, before grilling.

Chile or chili is the name for a variety of peppers from sweet to firehouse hot. Chipotle is a common chili. It's a dried, smoked jalapeno which is a commonly available pepper. Jalapeno and chipotle are used in salsa, chili con carne and meats. Rocoto is one of the hottest peppers. Chimayo is sweeter and smoother. Negro is a mild rich pepper used in mole. For stewed pears, peaches or apples with a kick, cook with warm sweet cinnamon with a dash of jalapeno. (chile pepper institute)

Tamarind juice or water (Agua de Tamarindo) is very popular in Mexico. Simply shell the fruits, let 3 or 4 stand and soak in water, add Piloncillo and shake. I add this to a quart of brewed green tea. Dilute as desired, strain and add ice. (http://www.crfg.org/pubs/frtfacts.html) Piloncillo is a Mexican dark brown unrefined sugar with high molasses content. It can be used in recipes calling for brown sugar.

Epazote has a very strong taste and odor (http://www.apinchof.com/epazote1089.htm). Note that the older the leaves the stronger the taste. Large amounts are poisonous. 1-2 sprigs in beans recipes are said to relieve gassiness according to some chefs. On a cold winter's evening, a bowl of black bean soup is comfort food. An easy recipe follows - 2-15oz cans of beans, tablespoon of Recaito (use plastic spoon or non reactive spoon), packet of Sazon without achiote, 1 sprig of epazote, and one chipotle in adobo sauce. Heat and serve.

Cumin is the main element in spicy Mexican foods such as chili con carne, pork and enchiladas with chili sauce. They resemble caraway seeds, but are more powerful. Ground seeds are the essential component in chili powder. http://www.theepicentre.com/Spices/cumin.html Combine cumin, Sazon with achiote, black pepper, thyme and pepper flakes as a dry rub for pork or beef.