Featuring, of course, chilies, chilies, and more chilies.
It can be tricky to talk about the Mexican pantry, given the profound diversity of Mexican food itself.are fiercely regional and distinct, from the fresh clams and varied seafood dishes of Baja California to the Mayan-, Dutch-, and Caribbean-influenced flavors of the Yucatán.
But, keeping in mind the country's unique culinary traditions, it's fair to say that Mexican cuisine depends on three core staples: corn, beans, and chilies. The exact types of each will vary all across Mexico, but collectively, they form a foundation that weaves its way through the kitchen, supported by a wealth of herbs, spices, nuts, and seeds.
Broadly speaking, we can say that a well-prepared traditional Mexican dish captures heat, salt, acidity, and smoke. Many classic preparations call for nuts and seeds as thickeners in place of flour, and chili powders are often eschewed in favor of whole fresh or dried chilies. Depending on the recipe, chilies are boiled, fried, toasted, roasted, or simply hydrated and blended into sauces.
In the United States, the quality of Mexican ingredients varies depending on where you are. Cities with large Mexican and Mexican-American populations still tend to have better stuff, but there's certainly more available than there used to be. Many mainstream supermarkets now carry staple items like tomatillos and jalapeños. I've found tomatillos and dried chilies in rural South Carolina, and fresh corn masa and in Atlanta.
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