It is to step into a world that is rustic and old, where flavors are coaxed slowly, and time is measured by the rhythm of mortar against stone. In the molcajete, chilies are ground, garlic is crushed, spices awaken, and sauces are born. This is the Zen of the Latin kitchen, a place of patience, labor, and the memory of mothers and abuelas.
Begin in a Latin cultural market, Start in a Latin cultural market, where Chef Eleazar Pavón shares his Oaxacan heritage and guides you through ingredients: guajillo, pasilla, and japonés chilies mingle with cumin, coriander, allspice, and canella that shape his cuisine and Chef Arokiasamy unveils the artistry of spice and molcajete where flavors awaken.