When cooking at home, we rely mostly on our instincts, knowledge, and curiosity. We also rely a great deal on our own tools. At restaurants, there are a wide array of equipment in the kitchen at the chef’s disposal. It is no surprise that the perfection standards witnessed at the many Mexican restaurant is as a result of these equipment.
Equipment present in a Mexican restaurant kitchen
Within the kitchen, there are major tools such as the six burner stove, food processor, blender or a thermomixer. There are several websites and stores wherein one can purchase Mexican ingredients and other kitchen tools. To achieve the best results restaurants prioritize stuff of high quality. Here are some of the ingredients and tools required for making authentic Mexican foods.
The molcajete – traditional pestle and stone mortar
The molcajete is not only a traditional but an indispensable tool within the kitchen. You will extract essential oils by squeezing and pulverizing the seeds with a stone. According to the traditional customs when a girl got married, she received a molcajete gift. The gift was issued by an important motherly figure in her life; either her mother or her grandmother. The tool is important when making guacamole and salsas.
Food processor or blender
Traditional Mexican dishes are such as pipelines, moles, and adobos were traditionally ground on stone. In the modern kitchen, sauces are ground in food processors and blenders. It’s impractical to make moles without this appliance.
Cast iron comal or clay
The comal are essential when making tortillas, sopes, and quesadillas. The heat they provide at to its hot taste. Chicken breasts, mextlapiques, cecina, and tamales are also cooked on the comal. Some of the basic ingredients dry roasted are tomatoes, onions, garlic among others.
This steamer cooks barbecued meat, tamales, home-made barbacoa and tamales perfectly.
In the kitchen, this tool is used when preparing adobos,and moles. It’s perfectly suited for recipes which require a great deal of time to prepare. These tools are preferred for their heat retention capability.
Scissors, measuring cups, sharpened knives, scales, spoons and a strainer are all necessary for any Mexican kitchen. The scissors and knives are very helpful when cutting up the dry chiles. The strainer remains key when peeling chiles and tomatoes or rinsing beans. The measuring spoons and cups are essential for a restaurant where the recipes are mostly standardized.