Post Time: 2025-07-20
Error: No content files found.In Oaxaca, Zapotec cook Reyna Mendoza showed us how she grinds toasted corn kernels on a stone metate. The ground corn is used as a thickener in a classic Zapotec yellow mole, which is more or linked internet page My Site less a meat stew. The grinding looks easy enough, but it actually takes years of practice to get a consistent, simply click the next site fine grind. Mendoza later demonstrated making homemade corn tortillas using a large blue metal press and her enormous comal (a clay grill). For our own recipe for fast Oaxacan chicken mole, follow the link: Subscribe to Milk Street on YouTube: Visit us at 177milkstreet.com/plans where you can try your first 12 weeks of digital access, a print subscription, or both, for only $1. Connect with us: Facebook: Instagram: Twitter: Pinterest: Flipboard: Newsletter: #MilkStreetontheRoad #MilkStreet #Food #Travel #Recipe #Cooking #Oaxaca #Mexico