Spice Cuisine: Mexican Spices and Seasonings

Mexico is the indigenous home to several important members of the herb and spice trade: vanilla (vanilla orchids), chocolate (cacao plants) and chiles all come from within its borders. Although the demand for these products has spread their growth and processing to many locations, it's interesting to note that they all originated in Mexico.

When you think about the Americanized version of Mexican cooking, things like tacos, fajitas and enchiladas come to mind. However, these dishes are prepared differently in Mexican kitchens. Distinct regions of Mexico focus their culinary attention on beef, chicken and seafoods. Most Mexican cuisine can be traced back to Native American Aztec and Mayan traditions, as well as Spanish colonial influeces, resulting in a prevalence of corn, bean and rice based dishes.

The spices posted below are a jumping off point for creating authentic Mexican dishes. Many of the chiles and spices recommended by our local expert, chef Rick Bayless (host to PBS show "Mexico One Plate at a time", as well as author of a number of Mexican cookbooks and owner of--along with his wife Deann--Frontera Grill and Topolobampo Restaurant), can be found here.

Mexican Variations

Your lips drop sweetness like honeycomb by a bride, syrup and milk are under your tongue, and your dress has the scent of Lebanon, Your cheeks are an orchard of pomegranates, an orchard full of rare fruits, spikenard and saffron, sweet cane and cinnamon.

Song of Solomon