Got the hots for Mexican food? Of course! What respectable San Diegan wouldn’t? You likely have your favorite taco joints like Las Cuatro Milpas or El Indio. Or you seek out the most sublime version of guacamole — perhaps Galaxy Taco’s or Puesto’s. You may even make traditional Mexican dishes at home — certainly salsa or ceviche; if you’re ambitious, tamales or enchiladas or pozole. But do you have the right tools for the job?

I got to thinking about this during a conversation with San Diego chef Sara Polczynski, who is a culinary teacher and owns the marvelous online company Sabor Imports. While chatting about her products, it occurred to us that a lot of people on our side of the border don’t have or know how to use some of the kitchen tools that are so commonplace in Mexican kitchens. The ones that immediately stood out to us were the molinillo, the comal and the molcajete. Each is available at local Mexican markets, in Tijuana, or online. And they’re very affordable.

My new story about Polczynski and her tips for using these tools--along with some great recipes--appears in The San Diego Union-Tribune's food section. Take a look.