A well-stocked Mexican pantry enables you to cook everything from Oaxacan moles to Yucatan cochinita pibil: **Ground spices** - cumin, coriander, Mexican oregano (different from Mediterranean), cinnamon (preferably Ceylon), and cloves. **Chile powders** - ancho chile powder, guajillo powder, and chipotle powder provide the base for most dishes. **Whole dried chiles** - keep ancho, guajillo, pasilla, and chipotle morita on hand for sauces and adobos. **Seeds and specialty items** - pepitas (pumpkin seeds), sesame seeds, and achiote (annatto) paste for Yucatan dishes. **Fresh aromatics** - always have white onion, garlic, and fresh cilantro. Epazote is wonderful if you can find it for beans and quesadillas. **Buy from Mexican markets** - the quality and freshness far exceeds supermarket options, usually at better prices too.