Mexican herbs and spices truly make the meal. Without these ingredients, a Mexican recipe would be no different than many others. These herbs and spices give their all to make Mexican food the culinary delight that it is. It pays to learn a bit about them.

Probably the most well known seasoning in Mexico is chile powder. This is made by mixing many different chilies that have been dried and ground. Chilies are also used fresh or roasted. Chipotle is made from jalapeno peppers that have been smoked and dried. Ancho is made from a chile with a sweet, fruity flavor. Many commercial chile powders that are found at the store are made of a combination of chilies, salt, oregano, garlic, coriander, and cumin.

Epazote is a green herb that grows fairly tall. Also known as, Mexican tea, this herb is used in bean dishes to add flavor and relieve digestive problems that beans may cause. Epazote is potent and should only be used in small quantities. Large quantities can be toxic. Just add a couple of leaves to your bean dish as it cooks.

When most people think of Mexican food, they do not usually include seafood. Mexico is full of seafood, however. With six thousand miles of coastline, how could they not include seafood? Mexico is located in between the Atlantic and Pacific Oceans. The Gulf of Mexico provides many miles of coastal fishing. Mexican seafood is a staple that those of us unfamiliar with the country do not often think about.

Ceviche is something you should try if you go to Mexico. This is a dish made of raw seafood that is mixed up with salt, onion, chili peppers, and cilantro. The juice of a lime or a lemon is added and allowed to marinate. The acidity of the citrus juice changes the protein in the fish just like cooking does. Of course, sometimes some ingredients are cooked first due to safety reasons. You can enjoy ceviche by itself, as a topping for crackers or as a filling for tacos.

The Veracruzana style is popular around the city of Veracruz. This term means the seafood is cooked in a tomato sauce seasoned with olives, chilies, and capers. The dish is spicy with a nice tangy quality. It is most frequently served with shrimp or red snapper. This is only one popular way to prepare seafood in this region of Mexico.