Regarding delicious foods, Hispanics know how to elevate our taste buds and make irresistible foods… fish tacos, arroz con pollo, enchiladas, tapas, pupusas, and arepas…to name a few traditional dishes.
Who doesn’t enjoy a delicious meal? It stays in your mind for a long time. Do you remember a meal that was so delicious you couldn’t stop talking about it? I have several memories – my aunt Helen’s arroz con pollo (rice with chicken, pictured above) still brings me heart-warming feelings about our family gatherings.
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What if I told you there is a simple way to make your traditional and classic dishes irresistible? You want to awaken your umami appreciation to experience that sense of deliciousness even while eating nutritious foods.
Umami rose to fame as our 5th taste – elevating flavors to another level. Think about the best savory meal you ever had… that’s what umami gives you – an irresistible taste. In this blog, you will learn how to add umami to your meals so you, too, can experience the irresistible umami taste.
Scientifically speaking, why is umami so irresistible and delicious?
This elevated flavor comes from detecting the carboxylate anion of glutamate in specialized human receptor cells. The 52 peptides may be responsible for detecting the umami taste. If you aren’t into science, this means the natural glutamate combined with a small amount of sodium provides this unbelievable umami taste. Its effect is to balance taste and round out the overall flavor of a dish.
When we refer to umami, we mean the savory, meaty taste found in many common dishes. Umami enhances the overall flavor of a dish.
Umami is found naturally in everyday foods. Foods containing high levels of umami (with glutamate as the source) include mushrooms (especially shiitake), aged cheeses such as Parmesan Cheese, tomatoes, seaweed, roasted mushrooms, caramelized onions, protein foods such as pork, beef, fish, and shellfish, fermented foods like soy sauce, kimchi, and other condiments. Other umami foods include green tea, miso, salted squid, oyster sauce, and dry-cured hams.
Monosodium glutamate (MSG) is considered the purest form of umami – which is why it is often referred to as “umami seasoning”. Because of its flavor-enhancing properties, MSG is often used to flavor and enhance many savory foods.
What are the best ways to incorporate umami taste in Latin cuisine?
Because umami is naturally in many of the foods we consume, when preparing a dish include foods with high umami levels or start by adding 1 teaspoon of umami seasoning in place of salt or along with other spices and herbs when preparing savory dishes.
Here are some ingredients used in our Latino kitchens that will enhance the umami flavor of your recipes without adding any extra sodium, added sugars, or saturated fats:
How to add healthy flavor to Latino foods |
| Citrus juices – can add a delicious zest to recipes, especially when boosting flavor and nutrition. Lemons, limes, oranges, and mandarin are citrus fruits favored by Hispanics. They are used in either savory or sweet dishes. |
| Chiles – adding chiles to either savory or sweet dishes has become a trend not only for Latino dishes. A favorite is combining chocolate with chiles. |
| Fruits – such as mangos, pineapple, guava, tamarind, passion fruit, and coconut are favorites among Latinos. |
| Vegetables – appear in many Latin dishes. Pumpkin, potatoes, yuca, and Latinos can also boost the flavors in many dishes such as beans and stews. |
| Chiles – a staple used in almost every Mexican dish. The list of chiles is extensive. Jalapeño, Serrano, habanero, chipotle, poblano, chile de arbol, chile ancho, guajillo chiles, and a host more are popular among Mexicans and used fresh or cooked. |
| Herbs – cilantro is an herb favored by most Latinos. However, many countries have specific favorites. For example, Mexicans enjoy epazote, yerba buena (spearmint), while Guatemalans use jocón herb for their famous chicken with jocón green sauce. |
| Spices – The list can be extensive, but let’s start with cinnamon, which is the preferred spice for many sweet dishes although Mexicans add it to their picadillo and sauces. |
| Chocolate – Mexicans have mastered the incorporation of chocolate in dishes such as mole as well as in beverages such as champurrado and of course their famous hot chocolate with cinnamon. |
Below are a couple of my favorite recipes, which show how simple it is to incorporate umami ingredients and seasonings into our favorite recipes. Give it a try; your recipes may become famous!
Mexican Street Corn Salad
This Mexican street corn salad is spicy and lightly creamy, with cheesy goodness that is irresistible, and of course rich in umami.
Ingredients
- 3-1/2 cups corn kernels canned and drained, or frozen
- 1 tablespoon vegetable oil
- ¼ cup mayonnaise
- 1 jalapeño medium finely chopped
- 1 tablespoon lime juice
- 1 teaspoon clásico seasoning with chile and lime
- 1 teaspoon umami seasoning (MSG)
- ½ cup Cotija or Parmesan cheese grated
- ¼ cup cilantro chopped
Instructions
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Spread the corn kernels on a flat baking sheet, sprinkle with the vegetable oil, and roast at 400°F for 5 to 8 minutes (or longer if using frozen corn) or until lightly toasted, stirring a couple of times. Let cool and transfer to a medium bowl.
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Add the remaining ingredients to the bowl and stir to combine.
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Serve with lime wedges and sprinkle extra Cotija cheese, clásico seasoning with chile and lime, umami seasoning, and cilantro.
Recipe Notes
Note: This is your basic recipe, but you may add chopped tomatoes and red onions and top with avocado chunks, and more Cotija cheese.
Cilantro Lime Cauliflower "Rice"
This light and fluffy cauliflower rice is a versatile, tasty side dish. The cauliflower is chopped into rice-sized pieces and then the flavor is enhanced with seasonings, fresh lime juice, and of course umami.
Ingredients
- 1 medium-head cauliflower cut into small florets
- 2 tablespoons vegetable oil
- 2 garlic cloves minced
- 2 limes squeeze the juice (about ¼ cup juice)
- ½ cup cilantro chopped
- 1 teaspoon umami seasoning (MSG)
Instructions
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Chop the cauliflower by grating it in the larger holes on a grated or a food processor or gently pulse it in a blender.
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Heat the oil over medium-high heat in a large skillet or large pot. Add the garlic and cook for 30 seconds, then add the cauliflower and cook, stirring occasionally, until the cauliflower is tender and slightly golden brown, about 6 to 9 minutes.
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Transfer to a serving plate. Add the lime juice, chopped cilantro, and umami seasoning; gently combine. Serve immediately while the cilantro is still fresh. If you are saving the cauliflower for later or another day, leave that portion without cilantro and add the cilantro right before serving.
Photo of sautéed salmon in wild mushroom sauce courtesy of Flickr user Hungry Dudes.
