I've been making a lot of soups lately, and then my annual Beouf Bourgignon last night. So many things that I cook start off with a mirepoix- onion, carrot, celery. This got me wondering- what is the morepoix equivalent in other cuisines? IIRC, the Puerto Ricans use a Recaido(?) as a base for many/most of their dishes. I know China is a gigantic country with myriad different cuisines, but is Ginger and Garlic - the Chinese mirepoix? Ditto the diversity of India, but is Ginger and onions, cumin and corander-- the Indian mirepoix? Perhaps it makes no sense to generalize, but plse do chirp in with your own thoughts!.....
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