Michoacan bakery

Authenticity is elusive, although often attainable by paring or peeling away the extraneous and adopting, if not embracing, a minimalist approach to preparation and cooking of any established food tradition. This minimalism is sometimes a result of economic realities or environment, and is rarely chosen by the privileged except as a path of personal growth. Extended travel, especially remote, budget travel - can bring authenticity on in a hurry. Access to a blade, a flame,  a vessel and little else save seasonal local ingredients will offer you an opportunity for authenticity.

As a purveyor of kitchenware, I appreciate good design and specialized tool performance. Heritage tools can have almost magical properties. Always use the tool that works best for you, whether old or new, inexpensive or dear. Handcrafted artisan made tools also can bring you closer to the authentic, especially if the tools are made and sold in the same region which produces the local foods they are designed for.

   This Michoacan bakery is made from rough wood with a dirt floor, Just outside, the baker (Papa) tends his clay oven. Big flat half-moon shaped empanadas were baking like pizzas inside. And inside the empanadas was chicken in a spicy sauce, or fresh pineapple cooked down to a tart jammy consistency. Rowan, Jody and I shared them hot as we drove north on Mex 200.