(Food) The Ritual of Cacao

When the day was still and cool, I whisked together some Subasta tablea, carabao milk, and mascobado sugar for something to sip in the garden. We need some sacred time and space before we venture out into the world.

Three separate plant and animal species, molded into three products by human process. From pure tastes of rounded nuttiness and bitterness (cacao), "bodily" and silky (milk), and dark caramel (mascobado sugar), a cup came together that was, for lack of a better analogy, like a symphony.

So smooth, flowing into the mouth like a deep and still river. Tasting like a strong, silent warrior, confident and precise in his solitary practice. If human beings have anything to be proud of, it is our aggregated history of agriculture and migration that leads to a perfect cup like this.

(More Subasta tablea coming this Friday. It runs out fast. You know a good one when you see one, folks.

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