Moroccan Cooking Tagine

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Tagines have been used to cook and serve delicious Moroccan composed stews (also called tagines) for more than a millennium. The unique design causes the steam to condense on the conical cover and baste the carefully arranged, slow-cooking food below — cooking from above and below, as in the classic French ragoût — without having to spoon cooking juices for hours.

It is slow cooking though — tagines must be heated gradually and cooked low and long. It is worth the time; slow-basting imparts a luscious texture, and the food takes on a lovely earthiness from the clay.

And then there is the drama. An enigmatic vessel is brought to the table, where it will hold its heat, until the lid is lifted and the juicy, fragrant, beautifully composed meal is revealed.

These tagines are meant for two servings, Use multiples for larger groups, or prepare two or three different tagines. Typically served with bread or couscous. For good information on seasoning and using a tagine go to

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¡Hecho en Mexico!

We have been using and selling traditional cast metal tortilla presses for a long time. Sadly, the quality has been deteriorating — they still work fine — once you remove the nasty film of oil and silver spray paint applied, presumably, to slow down rust.

But now there are better alternatives: a sturdy red beauty made in Mexico from recycled cast iron with a sturdy non-toxic, lead-free finish (perfect for standard 5.5” tacos and smaller street tacos”), and a gorgeous, extra large polished aluminum model. Both are virtually indestructible, easy to clean and look great on your counter.

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