February 8, 2024 - By tapping into the ritualistic flavors of fire and smoke, chefs Alejandro and Alberto Rodriguez are diversifying Mexican cuisine in Colorado. The brothers’ food and beverage business, Dos Caras, is dedicated to using pre-colonial cooking techniques from Mexico “to show deference to our community and culture,” as Alberto says. The results are fiery jarred salsas, corn tortillas nixtamalized with wood ash, and various takeaway snacks that the pair sell at farmers’ markets and pop-ups across the Front Range.
