Salsa - Everything beyond Burrito.ai

I am in the UK and the masa harina I can find locally is limited to one or two brands, neither of which I am confident about in terms of quality or whether they are suitable for both tortillas and tamales. What do people in the UK or Europe use and where do they source it?

I listen to podcasts while I cook and have run through most of the general food podcasts. Looking for recommendations from people who cook the way we cook here — technique-focused, interested in the history and science of food, specifically interested in Mexican and Latin food. Anything in Spanish also welcome.

I have been using a cast iron comal but it is very heavy and takes a long time to heat up. I want to try carbon steel which I understand heats faster and is lighter. What brands or specifications should I look for? Any brands to avoid? And is there a meaningful difference between a comal and a carbon steel flat pan for this purpose?

I am in Germany and the dried chiles I find locally are unlabelled, inconsistent in quality, and not the specific varieties I need for the recipes I am working from. I need reliable sources for ancho, guajillo, arbol, pasilla, and mulato. Anyone sourcing from a European supplier who can speak to quality and reliability?

Serious question. I have a week off in November and no plan. I am willing to build the whole trip around one place if that place is actually worth it. Not looking for the famous ones that turn up in every list. Looking for the one you would personally get on a plane for.

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