Sources and Substitutions...

[Isabella's Can Opener]

Hi Folks,
First off I want to mention that I have been browsing and reading this forum for a few days now and it is a Most Excellent resource for anyone looking to explore the topic of "Mexican Cooking" ( that is to include ALL the types whether authentic or not), as well as the endless list of mysterious ingredients involved. I can't wait to try all the recipes that I have added to my cookbooks.
That brings me to the point of this thread. I live in Maine and find there is a serious lack of sources for a lot of the ingredients called for in a lot of recipes and thought that there may be people out there in a similar situation that might benefit from a thread on sources for some of the hard to find stuff and or substitutions for them.
So I will throw it out to the group. If you can't find it local, Where do you get it? (or what do you use instead?)

[Molly53]

Isabella's Can Opener wrote:
Hi Folks,
First off I want to mention that I have been browsing and reading this forum for a few days now and it is a Most Excellent resource for anyone looking to explore the topic of "Mexican Cooking" ( that is to include ALL the types whether authentic or not), as well as the endless list of mysterious ingredients involved. I can't wait to try all the recipes that I have added to my cookbooks.
That brings me to the point of this thread. I live in Maine and find there is a serious lack of sources for a lot of the ingredients called for in a lot of recipes and thought that there may be people out there in a similar situation that might benefit from a thread on sources for some of the hard to find stuff and or substitutions for them.
So I will throw it out to the group. If you can't find it local, Where do you get it? (or what do you use instead?)

If there are any Mexican folks in your area at all, chances are very good there's a Mexican market somewhere. If that's the case, that's where I'd go.

You can also order Mexican products online:
http://www.mexgrocer.com/ has very good ratings and they're offering free shipping for orders >$50

http://www.alegrofoods.com/

http://www.thelatinproducts.com/latin-and-mexican-food/ offering free shipping for orders >$69

If none of that is an option, I'd satisfy my Mexican cravings from scratch ingredients that are available...cornmeal, bell peppers, tomatoes, corn, dried beans, rice, etc. Super Simple Chili Spice Mix (With Chili Recipe Instructions) (and other recipes in the db) are all very easy to assemble.

[Mama's Kitchen (Hope)]

What a grand idea! Thanks for sharing!

Molly, thanks for that amazing answer!




Also, here is a link to a thread on cheeses and their sub's.....


http://www.food.com/bb/viewtopic.zsp?t=329289

[Molly53]

PANTRY LIST-

Canned Goods
•Red chile sauce (Irma's Red Enchilada Sauce (Salsa De Chile Rojo) or other recipes in the db)
•Green chile sauce (Creamy Green Chile Sauce or other recipes in the db)
•Diced green chiles
•Whole green chiles
•Chipotle chiles in adobo sauce (Chipotles in Adobo Sauce - Tex Mex or Chipotles En Adobo/ Chipotles Chili in Adobo Sauce)
•Other assorted chiles
•Jalapenos
•Tomato sauce
•Refried beans (Smoky Refried Beans or other recipes in our db)
•Black beans (Frijoles Negros (Cuban Black Beans) or other recipes in our db)
•Tamarind/Tamarindo (substitute: lemon or lime juice mixed with a touch of brown sugar)
•Tamarind paste (Tamarind Paste Substitute)
•Chicken stock or broth
•Beef stock or broth
•Evaporated Milk
•Sweetened Condensed Milk (Eagle brand is commonly available everywhere in the US or Homemade Sweetened Condensed Milk)

Chiles- dried, powdered, canned or paste
Click on PEPPERS ~ SCOVILLE UNITS for more information
•Chipotle
•New Mexico
•Anaheim
•Hatch
•Poblano
•Ancho
•Chile Negro
•Serrano
•Jalepeno
•Guajillo
•Pasilla
•Cascabel

Dried Beans and/or Rice
•Pinto beans
•Black beans/turtle beans
•White rice, long grain
•White rice, medium grain

Seasonings-dried or ground
•Garlic Powder
•Onion Powder
•Standard Chili Powder (available at nearly every US grocery or Chili Powder)
•Cumin (substitute: chili powder or or Chili Powder)
•Oregano (substitutes: sweet basil or thyme)
•Parsley
•Saffron (substitute: ground turmeric)
•Cilantro (substitute: parsley)
•Cinnamon Sticks
•Cloves (substitutes: allspice, cinnamon or nutmeg)
•Bay leaves
•Achiote (substitute: ground turmeric or sweet paprika)
•Achiote paste (or Achiote Paste Substitute)
•Epazote (substitutes: savory, parsley or cilantro)
•Anise (substitutes: fennel seed or a few drops of anise extract)
•Vanilla
•Vanilla Beans
•Hoja Santa (Substitutes: avocado leaves, chopped fennel (if recipe calls for leaves to be chopped), Swiss chard leaves (if recipe calls for leaves to be chopped), banana leaves (as a food wrapper), corn husks (for wrapping tamales) or epazote leaves)

Breads/Flours
Click on PANS y PAN DULCES ~ HISPANIC BREADS, ROLLS AND SWEET BREADS. There are many recipes for them in our db.
•Flour tortillas (Flour Tortillas, Pipin' Hot Bakery Whole Wheat Tortillas or other recipes in our db)
•Corn tortillas (Corn Tortillas or other recipes in our db)
•White flour
•Cornmeal/polenta
•Masa Harina (This is flour made from dried hominy corn, and it's used to make corn tortillas and tamales. Look for it in large supermarkets or Hispanic markets as either MaSeCa or Quaker brand. It's made with either yellow or white corn; harinilla is made with blue corn. There's not really a perfect substitute for it, but cornmeal is its closest relative.)
•Hominy, frozen or dried


FRESH/REFRIGERATED-
Produce
•Tomatoes
•Tomatillos (Substitute: green tomatoes + dash lemon juice, plum tomatoes + dash lemon juice or cape gooseberries)
•Cilantro
•Epazote (substitute: savory, parsley or cilantro)
•Onion
•Potatoes
•Cucumber
•Parsley
•Jicama (substitute: canned water chestnuts)
•Limes
•Lemons
•Green Onion
•Assorted green hot peppers
•Assorted red hot peppers
•Bell pepper
•Avocado
•Garlic
•Plantains (cooking bananas, available in many ethnic markets ~ substitute potatoes or sweet potatoes, depending upon the recipe)

Hispanic cooks like their cheese bland and salty, the better to complement their spicy sauces. They also want cheese to hold its shape when heated. Monterey jack, the standard substitute for Hispanic cheeses, tends to ooze out of chiles rellenos and enchiladas when baked. Authentic recipes call for panela or queso blanco, which soften but don't melt when heated. Click on HISPANIC CHEESES for more information.

Cheese/Dairy
•Jack aka Monterey Jack (substitute: mild Cheddar or American cheese)
•Queso Fresco (substitute: farmer's cheese, baker's cheese, hoop cheese)
•Queso Blanco (substitute: same as above)
•Queso Enchilado (substitutes: Romano, Parmesan,Cotija or nutritional yeast)
•Cotija (substitute: same as above)
•Panela (substitute: farmer's cheese, baker's cheese, hoop cheese)
•Crema (substitutes: crème fraîche or sour cream)
•Jocoque (a Mexican product that's midway between buttermilk and sour cream. Substitutes: salted buttermilk, sour cream, plain yogurt or crema)

Protein
•Eggs
•Ground beef
•Flank or skirt steak (for Carne Asada or Fajitas)
•Large beef cuts (for stews and roasts)
•Chicken breasts
•Chicken pieces
•Whole chicken
•Veal
•Lamb
•Pork loin
•Pork roast
•Chorizo (Mexican sausage, several recipes for it in our db)
•Ribs (beef or pork)

OTHER-
•Tortilla chips (Homemade Corn Tortilla Chips, Easy Cheap Mexican Snack Food or Fritos, if your market does not carry them)
•Lard (available at nearly every grocery store near the cooking oils/shortenings)
•Tequila
•Vegetable oil
•Coarse salt/sea salt
•Chile sauce
•Sugar
•Honey
•Unsweetened chocolate (Baker's chocolate)
•Mexican chocolate or cocoa powder
•Piloncillo (substitute: combine 1 cup dark brown sugar with 2 tablespoons molasses)