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Bird’s beak. Rat’s tail. The chile de árbol is small, nutty, earthy, & spicy. We burn the hell out of these peppers to make chilmole (the mole of the Yucatán), while one fable has it that the Aztecs used to light them on fire and shoot them to gas out their enemies. #chiledearbol #thecaminomissoula #toastedchiles #pepperspray
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This weekend. 📸 @riochantel #brunch
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Mezcal is mysterious and magical. The process of making it is extremely exhausting and time-consuming. We taste with our noses first, then sip with thousands of years of work and history on the palate. It mesmerizes with memory, and we can’t get enough of it. 📸 @riochantel #mezcal #agave #thecaminomissoula
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Negro Modelo pairs well with tacos. So does Pacifico, Dos Equis, etc. etc. #cerveza #tacos #thecaminomissoula
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Al Pastor: spit-roasted pork marinated by a pineapple speared atop the trompo. Served with onion, cilantro, salsas crudo & roja, and always with warm in-house nixtamalized corn tortillas. It’s what’s for dinner, whether here or home. 📸 @riochantel #alpastor #thecaminomissoula #spitroasted #dinnertime
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These pineapples are more than the sum of their hearts. They’re the juicy crowns for our al pastor tacos. They’re the tropical fiber to several of our spring cocktails. They’re waiting for you. #pinas #pineapple #tropicalthunder #thecaminomissoula #alpastor #spitroasted
