Mexican food beyond the taco kit is built on dried chillies and corn. Our Mexican platform is next after Korean; this is the pantry it will bring.
Dried chillies, used for flavour
Ancho for sweetness, guajillo for tang and colour, chipotle for smoke. Toasted, soaked and blended, they become the sauces, adobos and moles that define regional cooking. Heat is only one of their qualities.
Corn as masa
Corn cooked in lime water and ground into masa is the base of tortillas and tamales. Masa harina makes it a shelf-stable flour. Ordinary cornflour does not substitute.
Fresh salsas
Tomatillo for green, tomato and chilli for red, made fresh and set on the table at every meal.
For Indian kitchens
Chillies, corn breads, lime and coriander are already familiar; the techniques translate directly. What has been missing is authentic supply, which is the gap we intend to fill.
