Comal included in 7×7’s article “Bay Area restaurants serve an authentic taste of Oaxaca”

January 19th, 2018

Gandin adapts Oaxacan recipes to use a combination of more readily available ingredients, which include mulatto, ancho and cascabel chiles, seeds, nuts, dried fruits, plantains, vegetables and spices that are individually fried or toasted before being blended and slowly simmered. “I like to think that if someone were transported from Oaxaca and dropped at the local farmer’s market, that they might take a similar approach at Comal,” he says.

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