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Appears in
top 1000Culinary Artistry
Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About
  1. Beans. In my cooking, that’s kind of my meat. I live on them.
  2. Dried corn. I couldn’t live without making tortillas, so I’d really need that.
  3. Ancho chiles. Ancho has a deep sweetness to it.
  4. Guajillo chiles. Guajillo has a really bright spiciness and high acidity to it.
  5. Poblano chiles. Poblano is my favorite of all the green chiles; it’s got a tremendous complexity of flavor, and I can turn it inside and out, doing everything from using it as a flavoring to using it as a vegetable.
  6. Greens. I like greens in just about any way, and if I chose something like chard, I could use it raw, braised, or mixed in with the corn or the beans and cooked that way.
  7. Garlic. Garlic gives me a lot of different options for flavor, whether it’s raw or cooked or roasted. That is one of the things that is absolutely essential with the chiles, to add a lot of depth.
  8. Onions. I could do away with onions before I could garlic, but I wanted some fresh flavors and to be able to add crunch and liveliness to a dish, so that’s where the onions come in.
  9. Sugar. I love sweets, so I have to have sugar. And I could even turn some of these things into sweet dishes that would really satisfy my sweet tooth. I could make cornbread-like things with the corn. There are even sweet bean dishes in Mexico as well.
  10. Salt. Mexican food tends to be fairly high in sodium, because the corn and the beans really need a fair amount of salt to get them to a place where they’re really tasty.

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