Flavor6 min
Jackfruit preserve: lessons from the tropics
A jackfruit can weigh up to 30 kilos. Turning it into a stevia preserve without losing its tropical note took three years of trial with a Veracruz producer.
This essay has not been published yet.
We are wrapping up the edit. In the meantime you can read the featured essay in the journal, or subscribe to the notebook to receive the next one when it ships.
Back to the journalKeep reading
Other notes of the craft.
Origin7 min
Cuyutlán, the salt that breathes
Before reaching the table, sea salt spends five hours in the open air. Notes from the oldest salt flat on Mexico's Pacific coast and why the dawn harvest changes the crystal's texture.
Read
Origin5 min
Mexican cacao: bitter notes of the craft
Tabasco supplies over 60% of Mexico's cacao. How its aromatic profile shifted over the past two decades, and what a roaster looks for when biting into the raw bean.
Read