Photo by David B. Moore

1. Masa flour is used to make tamales, sopas, tortillas and more. 
2. Pumpkin seeds are found in salsas, moles and salads. 
3. A source of protein and fiber, pinto beans are a key component of most Mexican meals.   
4. Achiote Rojo paste gives a red color to marinades and sauces. 
5. You can’t make tamales without dried corn husks. 
6. Chipotle chiles lend a spicy, smoky flavor to a range of dishes. 
7. Puréed red chiles and spices in this enchilada salsa add a medium-hot kick to sauces. 
8. These whole green chiles are roasted, skinned and ready to use. 
9. Cumin seeds have a distinct taste and work as a “backbone” in many Mexican dishes.
10. Offer-ing rich flavor, Salsa Ranchera consists of roasted tomatoes, chiles and spices. 
11. Cinnamon sticks can be used whole
or ground in sweet or savory dishes. 
12. Dried ancho chiles provide a smoky
tobacco-like flavor.