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VIDEO: How to Cure A Comal: Cal 101
Learn how to cure your comal! The most important recommendation I give to those who are serious about taking their Mexican cuisine to the next level is to A: make your own damn tortillas and B: do it on clay instead of cast iron. Comales de barro need to be treated in order to prevent tortillas from sticking to the surface of the clay.
RECIPE: Cacahuates enchilados (Chile Roasted Peanuts)
With summer drinks and BBQs a common happening, it's a great to have a simple snack on hand - and a homemade one is sure to impress your guests. This recipe incorporates chile and lime, making it the perfect snack followed by a chilled beer. When the chile de arbol is roasted, it smells of peanuts, which compliments the natural peanut flavor well.
RECIPE: Pride Pineapple Mule Cocktail
Happy Pride! It's a good year to be gay and orgulloso! This cocktail is my interpretation of a refreshing Pride after a long day in the sun. With the Morris Kitchen Ginger syrup and the Los Amantes (the lovers in Spanish) this cocktail follows the tradition of the mezcal mule, but with pineapple to make you sweeter. The comal roasted pineapple and spicy ginger dance on the palette, invoking the subtle smoke in the mezcal.
RECIPE: Cucumber Mezcal Margarita
When I think of a refreshing cocktail, I immediately think of cucumbers. Native to India, cucumbers were brought to New Spain post conquest. This Old World squash is high in moisture and I prefer the English variety for cocktails as the sugar content tends to be higher, meaning a sweeter cocktail without additives.
MEZCAL REVIEW: Mezcales de Leyenda San Luis Potosi
Maestro Mezcalero Juan Jose Hernandez comes from a line of producers that have been crafting mezcal for over 100 years. The agaves are cooked for 48 hours in a clay oven, fermented for five days and then distilled in copper stills.
Fresh pineapple notes and jasmine flower finish, Leyenda SLP is a nice bottle to have on hand to truly explore the complexities of agave.
RECIPE: Chiles Rellenos
Chiles Rellenos, or stuffed chiles, is a classic Mexican recipe from the city of Puebla. A stop along the route on the journey from the port of Veracruz to Mexico City, Puebla was influenced by Europe's passing visitors inspiring cuisine that mixed the best of both continents.