With its smoky charm, creamy coolness, and vibrant toppings, this Comal Roasted Street Corn is the perfect addition to any summer cookout or a delightful side dish for a weeknight meal. So fire up your comal, grab your Poctli favorites, and get ready to experience the taste of Mexican street food magic!
Read MoreSalsa verde, that vibrant green condiment, is a staple in Mexican cuisine. But take it a step further and roast your ingredients on a clay comal, and you'll unlock a whole new dimension of flavor. This simple technique coaxes out a symphony of tastes that will have you rethinking your salsa game.
Read MoreGuacamole - the quintessential Mexican avocado dip. It seems simple enough, but like getting tortillas to puff properly, can be tricky. Here are the do’s and don’ts of the classical dip.
Read MoreA proper tortilla puffs into a fluffy pillow after the cooking on the 2nd side. When you rip a tortilla in half, it should be two separate layers. You know when you go to an authentic taqueria for totopos (tortilla chips) and guacamole and the chips are so crispy and crunchy? Those tortillas have two layers - look closer next time you dive into some bomb guacamole!
Read MoreThis cocktail screams winter. It has the hearty rosemary herbaceous notes carried by the sweetness in the apple, and finally balanced by the smokey, sexiness of Mezcal Amarás. You can make this in large batches, like a large batch of punch, or make as single serve cocktails. ¡ Salud !
Read MoreAt work, one of my colleagues asked me to develop a recipe using Xilli Chipotles Adobados. The resident Mexican at Food52, I knew exactly what to do. This recipe incorporates three chiles, all very distinct in flavor. You can sub in a wide variety of meats, like beef, pork butt, and lamb. Serve this with fresh tortillas and avocado slices.
Read MorePoctli 2024 © All Rights Reserved. All content, photography is produced by Poctli unless otherwise specified. Photo credits Trevor Baca.
