Kitchen guide
Italian vs Mexican pantry: the ingredients that matter
Updated
An Italian pantry is built on olive oil, tomatoes, dried pasta, hard cheese, garlic and fresh herbs; a Mexican pantry is built on dried chiles, corn (masa and tortillas), beans, limes, cilantro and warm spices like cumin. Both rely on tomatoes, onions, garlic and oregano, which is why many home cooks keep both cuisines going from one well-stocked cupboard.
The core ingredients side by side
| Italian | Mexican | |
|---|---|---|
| Fat | Extra virgin olive oil, butter in the north | Neutral oil, lard |
| Starch | Dried pasta, risotto rice (arborio, carnaroli), polenta, bread | Masa harina, corn tortillas, rice |
| Protein staples | Pancetta, cured meats, anchovies | Dried beans (black, pinto), chorizo |
| Heat | Dried chilli flakes, used sparingly | Dried chiles (ancho, guajillo, chipotle), fresh jalapeños and serranos |
| Acid | Wine vinegar, balsamic vinegar, lemon | Limes, tomatillos, vinegar in pickles |
| Herbs and spices | Basil, flat-leaf parsley, rosemary, sage, oregano | Cilantro, Mexican oregano, cumin, cinnamon, epazote |
| Cheese | Parmigiano Reggiano, pecorino, mozzarella, ricotta | Queso fresco, cotija, Oaxaca cheese, crema |
| Flavour boosters | Capers, olives, dried porcini, tomato paste | Chipotles in adobo, toasted dried chiles, tomatillo salsa |
What the two cuisines share
- Tomatoes: canned whole tomatoes for Italian sauces; fresh or fire-roasted tomatoes for Mexican salsas and sauces.
- Onion and garlic: softened slowly in olive oil for Italian dishes; often charred or used raw in Mexican salsas.
- Oregano: the name is shared but the plants are not. Mediterranean oregano is a mint-family herb; Mexican oregano comes from a different plant and tastes more citrusy and earthy.
- Beans: cannellini and borlotti in Italian soups; black and pinto beans for Mexican frijoles and refried beans.
Good substitutes when you cannot find an ingredient
- Cotija: use a dry feta or finely grated Parmesan.
- Queso fresco: use a mild, crumbly feta or ricotta salata.
- Mexican crema: use crème fraîche, or sour cream thinned with a little milk.
- Mexican oregano: use Mediterranean oregano with a pinch of dried marjoram.
- Chipotles in adobo: use ground chipotle or smoked paprika with a little cayenne.
- Tomatillos: use green (unripe) tomatoes with a squeeze of lime.
- Pecorino Romano: use Parmigiano Reggiano, adding a little extra salt.
- Pancetta: use unsmoked bacon.
- Arborio rice: use carnaroli or vialone nano, the other classic risotto rices.
For many more swaps, see the cookaz ingredient substitutions.
A starter shopping list for both
Extra virgin olive oil, a neutral oil, canned whole tomatoes, dried spaghetti and penne, risotto rice, a wedge of Parmigiano Reggiano, garlic, onions, limes, dried black beans, corn tortillas or masa harina, dried ancho chiles, a can of chipotles in adobo, ground cumin, Mediterranean and Mexican oregano, and fresh basil and cilantro when you cook.
Frequently asked questions
What is the difference between Italian and Mexican cooking?
Italian cooking leans on olive oil, pasta, hard cheeses and fresh herbs like basil, with gentle heat. Mexican cooking leans on corn, beans, dried and fresh chiles, lime and cilantro, with layered heat and toasted spices.
Is Mexican oregano the same as Italian oregano?
No. They come from different plants. Mexican oregano is more citrusy and earthy; Mediterranean (Italian or Greek) oregano is sweeter and more minty. You can swap them in a pinch.
What can I use instead of cotija cheese?
A dry, salty feta or finely grated Parmesan both work as a crumbled topping.
Which ingredients work in both Italian and Mexican dishes?
Tomatoes, onions, garlic, oregano, dried beans, rice and cheese all appear in both cuisines, so they are the most useful items to keep stocked.