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Current Obsession: Molino Search

ciaogina | Nov 11, 200310:36 PM

I'm rabid about finding a molino (mill) locally. Ideally in San Francisco but will go across a bridge.

This has been brought on by my recent vacation. I just spent an indulgent two weeks in Oaxaca eating, drinking Mezcal and cooking with Susanna Trilling all with folks whom I made honorary chowhounds.

During the two weeks we made several moles--colarodito, negro, amarillo, rojo. We also made chocolate from scratch. Unbelievable experience. Won't go on to much here about it as it's more for the International board.

The cooking school has a molino to grind the prepared ingredients. I think it's necessary.

In Oaxaca there's a local molino guy that the public brings their prepared ingredients to and they grind it all together. Naturally I think this is an untapped market in the Bay Area. I know I can use a food processor but I'm striving to get as close to the real thing as possible. We'd all make mole more often if there was a molino available, right?!

I am beginning a local search and thought I'd see if anyone has any thoughts, leads or otherwise. There has got to be one somewhere given the diversity of the Bay Area. I appreciate any thoughts you might have...thanks!

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