A molinillo is the carved wooden whisk used to whip Mexican hot chocolate into a thick, characteristic froth, spun quickly between the palms rather than stirred like a spoon. The loose rings around the handle are what create the froth as they spin through the liquid. Here’s what distinguishes the traditional and modern options. What … Read more

A cazuela is the wide, shallow clay pot at the center of a lot of Mexican home cooking, prized for the way it distributes heat and subtly seasons whatever simmers in it over time. Because traditional glazes historically sometimes contained lead, lead-free certification matters more here than with most cookware — always confirm this specifically … Read more

A food mill or tomato press separates skins and seeds from cooked fruit or vegetables while pureeing the rest, saving you from peeling a mountain of tomatoes by hand before making sauce. The main decision is manual hand-crank versus electric, and how much volume you typically process at canning time. What Actually Matters What these … Read more