Rich and delicious but never cloying, this vinegar is made from fermented bananas in Veracruz, Mexico.
You don't come across something as wonderful as this everyday. Our mild, fruity vinegar comes from the Casa Stivalet plantation in the beautiful state of Veracruz. Unlike some flavored vinegars, this isn't plain vinegar with banana flavor added; it's made from fermented plantano machos, a breed of bananas somewhere between a regular banana and a plantain.
Most people flip when they taste the vinegar. Of course it works as a key player in a salad dressing but I've been having fun with ceviches, in particular. A local Napa pastry chef mixed two parts banana vinegar with one part piloncillo (you could also use brown sugar) and drizzled it over vanilla ice cream. It may sound odd but if you're like me, you'll hit High C.
The flavor is fruity, and while it's clearly banana, it's not too sweet or cloying. The acidity is 6%. Mixed in salads, there's a vague but wonderful tropical quality that transcends cuisines.
THE RANCHO GORDO-XOXOC PROJECT
Product of Mexico. Produced in Mexico under the supervision of the Rancho Gordo-Xoxoc Project.
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