Equipment and Techniques

Oaxacan cooking does not depend on a elaborate batterie de cuisine and feats of technical wizardry. The saucepans and tools of any moderately well-equipped U.S. kitchen will be more than adequate for most dishes. However, it is a good idea to understand that certain pieces of equipment will be used again and again for particular cooking processes that are integral to the cuisine.

For griddle-roasting (see sidebar), a griddle or large cast-iron skillet are absolutely essential. (The authentic Oaxacan griddle, the comal, is made of clay and has a fairly short life span.) You should also have tongs and/or long-handled spatulas for turning the food on the griddle.