by Daisy Peasblossom

Created on: January 28, 2010

Let it be noted, first of all, that I am not of Hispanic origin.  My ancestors are primarily German, Scottish and English; my childhood quisine was long on pickled, roasted, baked foods served up with heavy breads, cakes and assorted sauces and gravies.  As an adult, I became interested in ethnic cooking.  The simple foods served by ordinary people the world over have many things in common.  Many have evolved around such basic foods as beans, rice and inexpensive cuts of meat in small amounts.  Studying and preparing traditional foods lent interest to planning meals on a slender budget.

Although many Mexican or Spanish dishes are spicy, the most useful additive is not the chili pepper:  it is Cumin.  Cumin may be found in most super-markets in the United States.  When ground, it is a grayish-green color, rather the same texture as ground Sage.  It is mildly spicy, but most importantly, it is the spice that gives Chili con Carne or Frijoles Refritos their distinctive flavor.  This is especially important if you are a mid-western girl transplanted to the west coast, and learning how to cook dishes that resemble the local food without burning off all your taste buds!

Tarragon, oregano and thyme are also used in a variety of Mexican/Spanish dishes.  A pinch of tarragon will wake up a bean dish with a subtle licorice-like flavor (add lightly—it can be overwhelming in large amounts), oregano and thyme are back-up herbs for cumin—somewhat like a chorus for a famous lead singer.  Ginger and cinnamon also have roles to play in flavoring deserts and cakes.

This is not to say that chilies do not have a place in Hispanic cuisine-from it!  One of the delightful parts of my sojourn in California many years ago was the open-air fruit and vegetable markets.  These abounded in a wide variety of chilies ranging from the familiar green bell pepper to mild banana peppers in various colors, to the fiery habaneros (use at your own risk).  Each variety of pepper has its own distinctive flavor.

Onions and garlic also play a role in bean, chili, and salad dishes.  There are differences between Mexican and Spanish traditional foods.  One must keep in mind that Spain had the benefit of spices brought over the trade routes from the East.  The people who settled in the Americas came to use a wealth of fruits and vegetables that originated in the more tropical portions of the two continents.  Hence the liberal use of tomatoes, tomatillas, and corn (Indian maize) in their cooking.

If recipe books are to be believed, traditional Spanish dishes will be the mildest; Tex-Mex preparations the spiciest.  Californian dinners may be a blend of traditions.  But whichever tradition you prefer, Cumin is necessary to give that distinctive “chili” flavor to bean or tomato sauces.

Learn more about this author, Daisy Peasblossom.
Click here to send this author comments or questions.