Welcome to POCTLI - a shop specializing in Mexican Culinary goods.
Poctli means "smoke" in classical Nahuatl, one of the 281 indigenous languages of Mexico. The cuisine of a country is a symphony of ingredients, influences, techniques and weaves an elaborate story. Mexican cuisine is distinct in that its roots delve deep into pre-Conquest heritage and savoir-faire which transcend modern borders. And smoke is an ever present flavor in the notes of Mexican gastronomy. From charred chiles to earth-pit ovens, this subtlety is ever present.
Traditional Mexican tortillas and salsas are cooked on a clay comal (comal de barro), a more gentle method of cooking. The flavors of this slow food cooking technique allow for the heat to penetrate the ingredients with much more control. Clay comales are handmade and follow thousands of years of traditional techniques, not easily found outside of Mexico.
I received my first comal de barro from a Mexican friend living in New York. He bought it on the side of the road in Toluca and brought it all the way back on the plane as carry on luggage. I’ve had for 10+ years and I use it weekly - it’s still intact!
Gracias por visitarme.
New in the Shop:
Sal de Jamaica (Hibiscus Salt) is hand blended in a molcajete. Comal roasted hibiscus blossoms are paired with Mexican sea salt to create a tangy, floral flavor. It is the perfect pairing for mezcal or tequila, cocktail rims or an excellent finishing salt for salads, goat cheeses, and fruit. Batch numbers will vary.
Size:
2 ounce jar
Ingredients:
Sea salt, hibiscus flowers, sugar
Comal toasted pequin, morita and chile de arbol are paired with Colima sea salt and lime zest to create a spicy, smoky margarita rimming salt. It the perfect pairing for agave spirits or an excellent finishing salt for citrus fruits and salads. ¡Salud!
Size:
2 ounce jar
Ingredients:
chiles, salt, lime, traces of cal
Direct from Zaachilla, Oaxaca, Villa Real chocolate is the authentic taste of Mexico. A family-owned business, Villa Real treats cacao as a sacred ingredient, mixing it in the traditional style or as they put it “sabor a nostalgia/ the flavor of nostalgia.” Perfect for drinking or in baked goods, this particular chocolate makes a wonderful treat or gift. Villa Real chocolate is made with simple ingredients; just cocoa butter, sugar, almond, and other nuts and spices - zero preservatives or artificial flavors.
Introducing our new add-on option: the Mexican chocolate whisk. Handmade with care by skilled artisans, this whisk is perfect for creating traditional Mexican hot chocolate. The whisk features a unique design with long, slender rods, allowing you to rub the handle between your palms to froth your chocolatey beverage to perfection. Add this authentic tool to your order for just $10 and elevate your hot chocolate experience with a touch of Mexican craftsmanship.
Use cal mexicana (also known as calcium dioxide) to seal your comal and prevent tortillas from sticking to the porous surface. Cal is primarily used in Mexican cuisine for nixtamal, the pre-Hispanic technique to process whole maiz kernels for grinding into masa for tortillas, but is also used to seal a comal. This calcium dioxide is food grade, slacked lime.
This natural, food-grade calcium dioxide (also known as slacked lime) helps seal your comal's porous surface, preventing sticking and ensuring flawlessly cooked tortillas.
While Cal Mexicana is traditionally used in nixtamal, the ancient Mexican technique for processing corn into masa, it also works wonders on your comal. Simply apply a thin layer for long-lasting protection and a smooth cooking experience.
How to Use:
Use one part cal to one part water (start with 2 tablespoons of cal) and mix thoroughly so no lumps appear.
Paint a thin layer on the surface of the comal, repeat a second time and allow to air dry.
Repeat as necessary. Cal will naturally flake off on your tortillas and this is completely normal.
POCTLI /poːktɬi/
Classical Nahuatl:
Noun
Smoke, fog, mist.
New on the blog:
