Oaxacan Foods and the Elusive Tortilla Puff

Oaxacan Foods and the Elusive Tortilla Puff

"Mexican Food" in many parts of America can be pretty dismal and cliche'.  When you have really good Mexican food, you know it.  And within the "Mexican Food" category is Oaxacan food.  It may seem far away, exotic, and complicated but great Oaxacan food is within reach (ie you can make it at home).  It takes authentic ingredients, and we carry some.   Eater wrote a really good article on Oaxacan foods, which we're referencing here,  the link to it is at the bottom of the page.

We have a taco night at home every so often.  And when we do, we use Masienda Masa to make tortillas (simple, but you will learn techniques and improve over time.  The big thing is to get the "puff").  We cook some beans and flavor them with a little mole negro, and we cut up fresh tomato, onion, cilantro, and then put out some sour cream and salsa matcha.  Put this in the middle of the table and assemble the tacos as you eat them.  Keep the tortilla's warm in a dish towel.  There's nothing quite like fresh tortillas served this way. I can say with certainty that if you make this sort of meal at home, you'll be really glad you did.

We sell some delicious Oaxacan ingredients, notably our Mole Negro, which is simple and versatile and really affordable (we flavor black beans with a couple tbs of this); our several varieties of Masienda Masa, nixtimalized, which make great tortillas,  a delicious Salsa Macha which looks super spicy, but actually is not (but is a delightful flavor bomb), and our seasonal Hornigas Chicatana (ants) which add an authentic flavor to salsas and other delicacies.

Let us know if you have tried any of these ingredients, and if you have mastered the "puff"!

Link to Eater article

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