The Ultimate Mexican Pantry Essentials Guide

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Mashed pinto beans, queso fresco and tortillas on a black plate.

If you want start cooking authentic Mexican food but don’t know where to start then this Mexican pantry essentials guide is a must read. It will show you how to create a well stocked Mexican pantry from the ground up. Mexican food is very popular and famous for it’s bold flavor and spice but did you know it’s also one of the most economical cuisines around? If you have a large family, I have no doubt you’ll find that cookng Mexican food is one of the best ways you can save money on groceries. Many of the dishes rely on simple, affordable basic staples that will stretch your family’s food budget!

Staple items like dry beans, rice, masa harina, tortillas and dried chilies can be transformed into dozens of delicious meals like tacos, enchiladas, enfrijoladas, tostadas, rice pudding and more! The possibilities are endless when it comes to Mexican cuisine and that’s why it’s my favorite!

And don’t even get me started on fresh produce! With fresh veggies and fruits you can make so many different aguas frescas and salsas. You’ll never get bored with the amount of options there are!

Don’t go out and buy every ingredient on this list at once. You can buy a little at a time as you try different recipes. Before long, you’ll find yourself building a well stocked pantry that’s ready for quick and simple Mexican dishes to the more difficult but worth it dishes.

The Ultimate Mexican Pantry Essentials List

Building a well stocked Mexican pantry doesn’t have to be expensive. Many of these basic ingredients have a long shelf life so you don’t have to worry about them going bad fast. I’ve organized this guide into categories so that it’s easy to read and make your shopping trips easier. These are the essential items I recommend for those who want to start their journey on Mexican cooking.

1. Dried Chiles

Dried chilies are one of the most important ingredients you will have in your pantry. They make the base to many soups, stews and salsas. There are dozens of Mexican dried chilies but you don’t need to go out and get them all today. For beginners I suggest getting started with just four dried chilies. With these four you’ll be able to make many popular dishes.

Guajillo Chiles

Guajillo chilies are are dried mirasol peppers and they’re one of the most common dried chilies you’ll find in Mexican cooking. They’re usually mild in taste and have a subtly sweet flavor to them. They also have a beautiful deep red color to them.

Common uses:

Ancho Chiles

Ancho chiles are dried poblano peppers. They have very little heat and a rich, slightly sweet flavor with notes of raisins, chocolate, and dried fruit. They’re usually paired with other dried chiles to add depth and flavor.

Common uses:

Chile de Árbol

Chile de Árbol is very spicy. They’re much hotter than guajillo or ancho chiles. These small red chiles are commonly used whenever a recipe needs extra spice. Just remember that a little goes a long way so use these sparingly.

Common uses:

Morita Chiles

Morita chiles are smoked, dried jalapeños with a rich smoky flavor and medium heat. They add an incredible smoky flavor to sauces and stews. While not as spicy as arbol chilies they still pack quite a punch. If you enjoy smoky flavors, these are definitely worth keeping in your pantry.

Common uses:

Storage Tip: Store dried chiles in an airtight container in a cool, dark place. They’ll stay fresh for many months and are always ready whenever you want to make authentic Mexican recipes.

2. Fresh Produce

chopped carrots, jalapenos, onion and garlic cloves

Fresh produce is an essential part of Mexican cooking. With fresh fruit and veggies you can make all kinds of aguas frescas, salsas and soups. You’ll definitely want to keep plenty of produce on hand.

The best part is that many of these ingredients are inexpensive and can be used in dozens of different recipes, making them staples worth keeping on hand.

Vegetables & Herbs

The vegetables and herbs I listed below are some of the most commonly used ingredients in my cooking. Without them I wouldn’t be able to make some of the most basic Mexican dishes. From homemade salsas, to tacos and soups, you’ll find yourself reaching for these ingredients over and over.

Vegetables & herbs to keep on hand:

Garlic
White onion
Roma tomatoes
Jalapeño peppers
Serrano peppers
Poblano peppers
Potatoes
Carrots
Cilantro

Garlic, onions, and Roma tomatoes form the base of many basic Mexican staples such as rice, salsas, soups and stews. Jalapeños and serranos add heat to fresh salsas such as pico de gallo, while poblano peppers are perfect for dishes such as stuffed peppers and rajas con crema.

Potatoes and carrots are a must for adding to soups and stews such as picadillo, Mexican meatball soup and other dishes.

Fresh cilantro adds a bright, fresh flavor that’s used as an ingredient and as a garnish on everything from tacos to soups and salsas.

Limes

Limes are another huge component in Mexican cuisine. They’re often used in fresh salsas but another great use for them is in soups, tacos and marinades. A squeeze of fresh lime juice in homemade caldo or tacos really helps bring the flavors to life.

Avocadoes

Avocadoes for many are a must have in soups, tacos, tortas and more! My husband and I are often dissapointed if we don’t have any avocadoes on hand to enjoy with our tostadas or tortas. Guacamole is probably the most common thing to make with avocadoes and it’s great for dipping chips in or for accompanying your favorite tacos!

Fresh fruit

Aguas frescas are one of my favorite ways to consume fresh fruit especially during the hot summer months. You can blend one or more fruits together to make a delicious and refreshing beverage.

Some of my favorite fruits for aguas frescas include:

Mango
Pineapple
Strawberries
Cantaloupe

Recipes to try:

Shopping Tip: Fresh produce doesn’t last as long as pantry staples, so buy only what you’ll use over the next several days. Keeping garlic, onions, tomatoes, peppers, cilantro, limes, and avocados stocked in your kitchen will make it easy to prepare authentic Mexican meals whenever the craving strikes.

3. Herbs, Spices and Seasonings

You don’t need a cabinet full of spices to make the best Mexican food you just need the right ones. I keep my cabinet stocked with:

Mexican oregano
Bay leaves
Ground cumin
Mexican cinnamon (canela)
Whole cloves
Garlic powder
Onion powder
Black pepper
Salt
Chicken bouillion

I use these ingredients in rice, beans, stews and soups.

Tip: Mexican cinnamon (canela) is softer, more fragrant, and easier to blend than common cassia cinnamon. It’s used in recipes like arroz con leche, champurrado, horchata, atole, and Mexican hot chocolate.

4. Dry Goods

The dry goods I’m listing below are basically the backbone of my kitchen. They’re affordable, have a long shelf life and can be used to make dozens of authentic Mexican dishes. These are all staples that I always have on hand.

Dry goods to keep on hand:

Old-fashioned oats
Masa harina
Dry pinto beans
Long-grain white rice
Corn tortillas
Tostada shells
Pasta (fideo, vermicelli, shells, elbows, etc.)

With these simple ingredients you can make everything from arroz con leche, Mexican rice, tortillas, chilaquiles, sopita, atole, avena, tamales, the list literally goes on and on.

Masa harina is one of the most versatile ingredients in Mexican cooking. It’s used to make corn tortillas, tamales, sopes, picaditas, gorditas, and even Mexican dumplings. You could even forget about the corn tortillas as you can make your own with masa harina. I however like having corn tortillas on hand for when I’m making some quick quesadillas or migas.

Dry pinto beans are definitely one of the most recognized pantry staples in Mexican homes. They’re perfect for feeding large families and there’s so many things you can make with them. I like to make a big pot of them every Sunday and enjoy them throughout the week. When we’re tired of eating them on their own, I like to turn them into a sauce for enfrijoladas or for serving over chicharrones.

Long-grain white rice, oats, and pasta are pantry staples you’ll use again and again. I honestly use them multiple times a week. They’re super affordable and help keep my large family fed and satisfied.

5. Canned & Jarred Ingredients

As a busy wife and mom of three, keeping my pantry stocked with canned and jarred goods is a must! They’re affordable, convenient and have a long shelf life. While I much prefer cooking from scratch I have days like everyone else when I’m running low on time and need to whip up something fast. These ingredients make it easy for me.

Canned & jarred ingredients to keep on hand:

Corn
Tuna
Tomato sauce
Pinto beans (or black beans)
Chipotle peppers in adobo

Canned corn is a great because it can easily be added to soups, rice dishes, and recipes like rajas con crema. Canned tuna is another versatile pantry staple that can be transformed into delicious meals like tuna tacos, atún a la Mexicana, sandwiches, salads, and patties. Canned tuna does not have to be boring like a lot of people believe.

Tomato sauce is another must have ingredient for me. I use it when I don’t have fresh roma tomatoes on hand. It works great in sopita, entomatadas and Mexican rice.

Canned beans are awesone in enfrijoladas. You can use either pinto beans or black beans. I like using canned pintos for recipes like frijoles borrachos or charro beans.

Chipotle peppers are a must when making chicken tinga. I also like to use them in enfrijoladas.

6. Baking & Dessert Staples

If you enjoy making authentic Mexican desserts and drinks, there are a few pantry staples you’ll definitely want to keep on hand. These ingredients are used in many traditional recipes and will allow you to prepare everything from flan and arroz con leche to horchata, champurrado, and atole.

Baking & dessert staples to keep on hand:

Piloncillo
Vanilla extract
Evaporated milk
Sweetened condensed milk

Piloncillo is an unrefined cane sugar with a rich caramel-like flavor that’s commonly used to sweeten traditional Mexican desserts and beverages. While brown sugar can often be substituted, piloncillo provides a deeper, more authentic flavor.

Vanilla extract is another pantry staple that’s used in many Mexican desserts and drinks. Whether you’re making flan, arroz con leche, horchata, or an agua fresca, it’s an ingredient you’ll reach for often.

Evaporated milk and sweetened condensed milk are used in aguas frescas, arroz con leche, atole, champurrado and more. Evaporated milk adds creaminess and the sweetened condensed milk adds both sweetness and creaminess.

Ready to Start Cooking?

Now that you’ve stocked your Mexican pantry, it’s time to put those ingredients to good use! Here are a few of my favorite recipes to help you get started.

Whether you’re looking for a quick weeknight meal, a comforting side dish, a refreshing drink, or a traditional Mexican recipe, these dishes are a great place to start. As you continue cooking, you’ll naturally build your pantry and discover just how versatile authentic Mexican ingredients can be.

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