If you plan on extending your experimentation with Mexican cooking beyond Cinco de Mayo, you’ll need to stock your pantry Mexican-style, authorities say.

Here’s a list of popular ingredients compiled by tips from Monica Guest, co-owner of Maria’s Mexican Restaurant; Mahmout Salem, owner of the Latino Market; cookbook author Sheila Lukins; and the “Woman’s Day Encyclopedia of Cookery.”

- Masica, masa (corn flour made out of corn kernels soaked in lime, then ground to a meal).

- Tortillas (flour or corn)

- Cheese: the Mexican cheese queso fresco or Monterey Jack

- Chile peppers: fresh, canned and/or dried depending upon the recipe. Common peppers used include poblanos, jalapenos and anaheim

- Cilantro: a spicy herb (also called Chinese parsley) in its fresh, leafy form.

- Rice

- Beans: black or pinto, whole or in the canned refried form

- Fresh produce: avocados, limes, oranges and scallions

- Chocolate

- Meats: ground beef, ground pork and chorizo, a Mexican sausage

Related Links >
http://www.texmextogo.com/Glossary.htm

http://www.mexconnect.com/mex_/recipes/foodindex.html

http://www.kraftfoods.com/kf/CookingSchool/EthnicCuisine/EC_Mexican.htm