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From the Kitchens of Pancho Villa has been awarded the honor of "WINNER" in the "Cookbooks: International" category of the 2014 International Book Awards!

Saturday, August 31, 2013

Your Dry Goods Pantry

I had an excellent comment from Leslie regarding how to tame some chiles that really needs to be shared with you:  

Did an in house pepper test. Yeah, my guys are always trying to prove things to one another. haha. That being said, bread, milk, cheese, chips, chocolate, etc, have been tried to tame the heat. what we discovered is a few big spoons of yogurt works really well, and really fast! :) FYI from our kitchen to yours.

I have had several emails lately wanting to know what items to keep on hand in case they want to make one of my recipes.  Here is a list of dry goods to always have in your pantry. The fruits, veggies and meats you will have to purchase as you need them.

Here is the list:

beans - peruano or pinto, black beans
chiles – guajillo, ancho, árbol, pasilla
rice, white
Mexican oregano
bay leaves

jalapeños en escabeche, sliced not whole
chipotle chiles in adobo
tomatillo sauce (green sauce)
evaporated milk
sweetened condensed milk
tomato sauce or puree
refried beans
media crema (table cream) boxed or canned

Maggi sauce
soy sauce
salsa (mild, medium or hot)
olive oil
pitted green olives

Maria's Cookies
Lime gelatin
Chicken bouillon, powdered or cubes
Shrimp bouillon, cubes

The brands of these basics that I prefer are probably available in your area. If they are not, then pick the ones 'Made in Mexico' for authenticity.

Canned chiles or sauce: La Costeña, Herdez
Refried beans: La Sierra is wonderful plus no preservatives
Media crema: Nestlé or LaLa

The other items can be the brands you usually purchase. 

Make sure to email me if you have questions about any of these ingredients.  I want your Mexican cooking experience to be a good one!


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