Soft and crispy at the edges, the tortillas are the perfection of a process that has remained largely the same for hundreds of years. Now let's show you how they were made!
Starts with Masa from Scratch
How do you make the mixtamal for the corn tortillas? Kernels are left to soak overnight in a limestone bath, which softens and enlarges them while the stones provide needed calcium. In the morning, the kernels are quickly boiled with salt and lime, before being rolled and smoothed on a metate.
Wad of Mixtamal
After being sufficiently ground down, the mixtamal is rolled up and ready for use. From there, a quick pat and a hot plancha are all that separates you from warm, crispy corn tortillas.
Cooking Tortillas on a Comal
The warm comal is handled perfectly, with deft fingers swooping in to spin the tortillas before they char and stick. The hot air rises through the thin masa, causing fresh tortillas to puff up at first.
The eggs arrive wet, having been tossed in with onions and bell peppers in an achiote-infused stew until pillowy and yellow. Similar to a breakfast preparation of machaca, these eggs retain large quantities of the stew, which generally causes a mess and a smile.
The mole sauce is served thin here, with only hints of the deeper chocolate flavors found across the water in Oaxaca. Still, the chunks of chicken are large and exceedingly tender, needing only a gentle nudging from the edge of your fork to fall apart into juicy pieces.
The Desert of Los Cabos
Our guides navigated along desert pathways, explaining the hidden life that thrives in the desert heat. Cactus and agave thrive here, each with their own ability to provide nutrients to wary desert wanderers.