Bocadillo or bocata is a Spanish snack made on a baguette, cut lengthwise. It is a minimalist, low-cost staple in Spanish cuisine, stuffed with meat, ham, cheese, roasted peppers, tortilla de patata, or fish. They come without sauce, save for a quick rub of a cut tomato. If that sounds dry and boring, you have […]
Tlacoyos – Yet another variation on corn as a conduit for tasty toppings, the tlacoyo is an oval-shaped pre-Hispanic Mexican masa formation. There are many twists on the name depending on where you are in Mexico including tlayoyis, clacoyos, tlatloyos, tlayoyos and tlaoyos. Part of the core “antojitos” menu of Mexican street food, tlacoyos may […]
Sopes – Like their doplegangers, gorditas, sopes begin as thick rounds of masa (corn flour dough). They separate tribes based on shape and application. A sope has a pinched rim that contains the ingredients place on top while a gordita is sliced through the center and stuffed with fillings.
Sous vide Sous vide, pronounced “sue veed”, refers to the process of cooking vacuum-sealed food in a temperature controlled water bath. This stress-free cooking method ensures that meat, eggs, fish, infusions and more are perfectly cooked every time, without need for checking, turning, basting, or fussing. A sous vide cooker, or immersion cooker, heats and […]
Pasta cooked to the chewy perfection you crave.