The Italian trinity is garlic, basil and tomato; for Cajun cooking it is onion, celery and bell pepper; and the French have mirepoix; chopped onions, carrots and celery. But what is the the Mexican trinity? It doesn’t include salsa, hot sauce or cheese. Some might say it is beans, chiles and corn.
I think the “Holy Trinity” of Mexican cooking is the 3 dish toppers cabbage, cilantro and lime. When fresh, they elevate tacos, tamales, soups and any other dish to new heights. I put this on just about any Mexican dish I eat. The cabbage gives the dish a crunch, an often needed contrast in texture. The cilantro adds another layer of flavor without overpowering. And the lime makes all the flavors blossom, much like salt.
The ingredients are simple and the right combination is unbeatable. Let's break them down:
Mixing your trinity:
Put the cabbage/cilantro mixture in a bowl and the limes in a separate bowl. The best way to top anything is put the cabbage mix on first, then squeeze a lime all over the cabbage. Your dish is now elevated to new heights with the Mexican “Holy Trinity”.
The amount to use is up to you. When I top my tamale, I put salsa on, then a big heap of cabbage and squeeze on one lime. For a taco, I use less cabbage and more lime. When topping a soup, I like to add the cabbage as I eat it, keeping it crunchier, and I start with just a couple squeezes of lime.
You will find this trinity a worthy addition to any Mexican meal. Give it a whirl!
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