Mexican Cooking Terminology
COOKING UTENSILS
Cazuela--
This traditional earthenware casserole of Mexico,
glazed on the inside and rough on the outside,
is used for moles and stews,
as it retains heat for a long time.
Cazuelita--
A small cazuela or ramekin,
often used for egg dishes
or desserts such as rice pudding or custard.
Comal--
An indispensable tool for heating tortillas
or even making fajitas.
The comal is made from cast iron
so it conducts heat eveningly
across the surface of the pan.
This hot surface produces
nicely warmed and browned fresh tortillas.
Molcajete y Tejote--
A three-legged basalt mortar and pestle
used to grind spices
and other ingredients for fresh salsa.
More
Molinillo (mexican whisk)--
This is a fun and useful cooking tool.
It is used to froth drinks
such as Atole,
and the chocolate version
called Champurado.
Olla--
A large-neck clay pot with
two handles used for cooking beans,
stews, soups and
other similar dishes.
Tortilla Press
Small rounds of masa are
inserted between the two plates
and with one simple press...
a fresh tortilla is made!
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