Techniques
Braised beef tongue served in tacos with salsa, avocado, and lime.
A chemically complex sauce where capsaicinoids from chiles interact with cocoa polyphenols and Maillard products from roasted spices.
A multi-stage emulsion where roasted chiles, nuts, seeds, spices, and chocolate undergo Maillard reactions, starch gelatinization, and lipid oxidation to form a complex, viscous sauce.
Lipophilic bixin pigments dissolve in fat while norbixin transfers to water, creating stable color compounds.
Tortilla preparation involves nixtamalization, mixing, kneading, and cooking corn dough.
Microbial resuscitation of symbiotic SCOBY culture through osmotic rehydration and sugar metabolism.
Traditional pit-roasting of agave hearts (piñas) imparts signature smoky flavors through controlled pyrolysis before fermentation and distillation.
Moist-heat gelatinization of nixtamalized corn dough within plant wrappers creates cohesive texture while infusing aromatic compounds.
Traditional method using previous batch microbiota to ferment agave sap.