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Mexican Kitchen Tools
What is a Molcajete?
A molcajete is a stone mortar used primarily to grind chiles and spices for salsa. It originated in Oaxaca. Popular styles include the Pig Molcajete.
What is a Comal?
A comal is a large, round, flat cast-iron griddle used to blister chiles and cook tortillas. Originated in Oaxaca.
What is a Tortilla Press?
A tortilla press flattens balls of masa (corn dough) into thin rounds for tortillas.
Masa & Tortillas
About Masa
Masa is made from dried corn kernels ground and mixed with water and a bit of ground limestone. The dough is pressed into tortillas or used to make tamales.
Making and Using Corn Tortillas
Line the bottom of the tortilla press with plastic wrap. Place a ball of masa in the center and press. Transfer to a very hot griddle or comal and cook until done.
Making and Using Flour Tortillas
Line the bottom of the tortilla press with plastic wrap. Press a ball of flour-tortilla dough, then cook on a hot griddle or comal.
Chiles: Overview & Safety
About Chiles
There are over 60 varieties of chile peppers, from mild to fiery. Heat comes from oils concentrated in the seeds and membranes. The heat sensation typically lasts about six minutes before it dissipates. See also: Chiles – Mexican food video.
How to Avoid Chile Pepper Irritation
Wear rubber gloves or small plastic bags while handling hot chiles. Avoid touching your face or eyes. Slit the chile lengthwise under running water; remove and discard stem, membranes, and seeds. Wash hands and utensils thoroughly with hot, soapy water. If your mouth burns, try a spoonful of sugar or a bit of salt and lime juice. Heat usually fades within six minutes.
Common Mexican Chiles
Poblano Chiles
Used in Chiles Rellenos. Dark green, bell-pepper sized but tapered; mild to fairly hot. Best fresh; also available canned.
Serrano Chiles
Small, bright green, and hot—commonly used in salsas. Best fresh; also canned.
Guero Chiles
Small, yellow, tapered; sold fresh or pickled; medium-hot. Also called “güeritos.”
Anaheim / Green / California Chiles
Light green, mild, medium-sized, and tapered.
Chipotle Chiles
Smoked, dried jalapeños. Sold dried or canned in adobo (a smoky, dark reddish-brown sauce) with a uniquely delicious flavor.
Ancho Chiles
Dried dark-red poblano peppers; mild and used in many sauces. For dried red chiles: devein, seed, and soak in hot water ~1 hour. Blend with soaking water and add to your recipe.
Mulato Chiles
Deep brown, longer and more tapered than ancho with a bit more pungency. Prepare dried chiles as above (soak, then blend with soaking water).
Guajillo Chiles
Dried red chile prized for color more than heat; 4–5 inches long, narrow, with smooth skin. Prepare dried chiles as above (soak and blend).
Cola de Rata Chiles
Also known as Chile de Árbol; about the size of a little finger. Often dried, toasted, and used to decorate Mexican food dishes.
Chile de Arbol
Also called Cola de Rata. Slim, fiery, and typically used dried and toasted for heat and garnish.
Chilaca Chiles
Similar in look and taste to Anaheim/green/California/guajón chiles; generally mild.
Pasilla Chiles
About seven inches long and thin; dark green like ancho but with more heat.
Jalapeño Chiles
The most widely used Mexican chile. Plump, 1–2 inches, medium to dark green, fairly hot; often served pickled in escabeche with carrots and onions. Used as a condiment, in salsa, and more.
Pequín / Piquín (Chiltepín) Chiles
Tiny dried red pods with intense heat—crumble to season salsas and pickles. Very, very hot!
Habanero Chiles
Among the hottest in the world. Bright orange, bell-shaped and intensely hot—use sparingly. Common in the Yucatán; associated with traditional uses and lore.
Salsas
About Salsa
Salsa is essential to Mexican cuisine—served with chips or used to brighten everything from eggs to mains. Made either fresh (raw) or cooked. Typical ingredients include chiles, tomatoes, onions, cilantro, and spices. Every cook has a unique style!
Video: Salsa Mexicana hecha en Molcajete – Chef Ana Martorell
Key Ingredients
About Tomatillos
Small, husked green fruits (related to gooseberries) used in sauces, especially salsa verde.
About Achiote
A bright-red paste of ground annatto seeds, spices, and citrus or vinegar. Traditional in the Yucatán for fish, chicken, and pork.
About Ceviche
Raw fish “cooked” in lime juice, then combined with tomatoes, onions, chiles, and spices. Serve with chips or saltines as an appetizer.
Techniques & Pantry Tips
Blistering & Peeling Chiles for Chiles Rellenos
Over a gas flame, char chiles thoroughly, turning with tongs. Steam in a sealed plastic bag 30–60 minutes, then peel under running water and remove veins and seeds. For electric stoves, use the broiler.
Using Canned Chiles
Rinse, remove seeds and stems, and pat dry. Use as you would blistered fresh chiles.
Stuffing Chiles
After peeling and seeding, slit one side and stuff with Monterey Jack cheese. Dip in egg batter and fry.
About Avocados
Essential for guacamole and garnishes. Use when slightly soft; peel, remove the seed, and prepare as directed.
Buying Mexican Cheese
Traditional Mexican dishes use white cheeses—never yellow. For melting, use Queso Monterey (Jack) or Queso Chihuahua. For crumbling on tacos, guacamole, and salads, try Queso Fresco.
About Cilantro
Also known as coriander leaf, cilantro adds bright flavor and color to salsas and many dishes.
Preparing Dried Beans
Soak kidney or black beans overnight. Drain, rinse, add fresh water (nearly double the bean volume), then cook until tender. Season and serve—or mash for frijoles (refried beans).
Avoiding Tears with Onions
Light a candle near your cutting board—the flame helps reduce eye-watering compounds while you chop.
Shredding Beef, Chicken, or Pork
Once meat is fork-tender, remove from the pan and shred with two forks into small pieces for tacos, enchiladas, and more.
Popular Preparations
About Carne Asada
Skirt or flank steak marinated with lime and orange juice, oregano, salt, and onions. Grilled as strips, then diced for tacos or burritos with classic condiments.
About Carnitas
From Michoacán—pork simmered in fruit juices, sometimes finished in the oven or deep-fried. Serve in soft tacos or burritos with traditional condiments.
Classic Mexican Dishes
About Chimichangas
Deep-fried, meat-filled burritos—crisp outside, savory inside.
About Flautas
Corn or flour tortillas filled with shredded beef or chicken, rolled tightly into thin cylinders, deep-fried, and often topped with guacamole.
About Mole Sauce
A complex sauce of chiles, nuts, spices, fruits, vegetables, chocolate, and seasonings—traditionally served over beef or chicken for special occasions. Variations include Mole Poblano, Mole Verde, Pipián, and Adobo.
About Menudo
A robust, spicy soup often touted as a hangover cure—made with tripe, hominy, onions, and spices.
About Chicharrones
Deep-fried pork rinds—a popular snack throughout Mexico.
Warming Tortillas
Wrap fresh corn or flour tortillas in a clean towel and microwave ~1 minute per dozen (less for smaller batches). Keep wrapped until serving. You can also use a tortilla warmer.
About Tacos
Two main styles: fried and soft (both typically corn tortillas). Fried tacos are folded and lightly fried, filled with shredded beef or chicken, then topped with lettuce, tomatoes, cheese, and salsa fresca. Soft tacos are warmed and filled with carne asada, carnitas, or fried fish.
About Burritos
Large flour tortillas, warmed and stuffed with guacamole, tomatoes, onions, beans, cheese, and a protein such as carne asada, shredded beef or chicken, carnitas, or fish.
About Fajitas
Marinated steak, chicken, shrimp, or mushrooms, grilled on a sizzling skillet with onions, tomatoes, and peppers; served with flour tortillas (burrito-style).
About Enchiladas
Corn tortillas lightly fried, filled (often with cheese, onions, or shredded beef/chicken), rolled, heated, and smothered in sauce; topped with melted cheese and sometimes sour cream. Variations include vegetarian and seafood fillings.
About Tamales
Masa dough filled with savory or sweet fillings, wrapped in a corn husk (or banana leaf) and steamed until hot.
About Tortas
Mexican sandwiches on a bolillo roll, layered with tomatoes, avocados or guacamole, carne asada, shredded beef or chicken, cheese, and salsa.
About Tostadas
Served on a crisp fried corn tortilla and topped with beans, shredded meat, lettuce, tomatoes, cheese, avocado, and salsa.
Drinks
About Tequila
Mexico’s iconic spirit—historically derived from agave traditions (e.g., pulque). Modern tequila is made from blue agave and typically 80-proof. Enjoy with Tequila shot glasses.
About Margaritas
Usually equal parts tequila, Controy, and fresh lime juice; served blended or on the rocks in a salt-rimmed glass.
Plan a Mexican Fiesta
Decorating for your Mexican Fiesta
Choose bright colors (purple, turquoise, hot pink, yellow). Stock up on tablecloths, napkins, small plates, and cups. Look for wall decor, paper flowers, piñatas, and centerpieces. For walkway luminaries, fill lunch-size brown paper bags with sand or soil, place votive candles inside, and line the path to your door.
Selecting Music for your Mexican Fiesta
Ask for lively Latin music recommendations. Classics include Linda Ronstadt’s Canciones de Mi Padre and popular artists like Gloria Estefan, Ricky Martin, and Julio or Enrique Iglesias.
Shopping for your Mexican Fiesta
Make a grocery list a couple of days ahead and scale recipes to your guest count. Prepare what you can the day before; finish the rest on party day.
Setting up your Mexican Fiesta
Arrange your buffet and bar before guests arrive. Use festive platters, dress colorfully, turn on the tunes, and enjoy—FIESTA means good times for everyone!
Top Mexican Recipes
Please visit our top Mexican food recipes section at Top Mexican food recipes.