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by Eric Mindling
Yojuela woman cooks corn tortillas on a comal. Both are central
to the Oaxacan cocina, or kitchen. The comal is formed of
low-fired clay with a high sand content, giving it resilience to the fire.
A coating of lime provides a non-stick surface. The comal nestles
into an adobe stove, open at one side for the fuel - branches or poles.
Heat is controlled by pulling out or pushing in the wood.