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El Pedimento – New Year’s Eve in Mitla and Juquila, Oaxaca
Curiously of all the items I posted in the last year, this piece got the most hits . I imagine that its popularity is rooted in magic or wishful thinking. It would be wonderful if our wishes became our realities... (Continue reading)
Oaxaca Chorizo (Chorizo Oaxaqueno)
Photo Laurie Smith but I don’t remember if the original was vertical which would make a big difference to my comadre. (Recipe: The Food and Life of Oaxaca, Macmillan 1997) My friend, Pedro Luis de Aguinaga pointed out that my... (Continue reading)
The night of the radishes in Oaxaca-La noche de los rabanos
Photo from my book The Food and Life of Oaxaca. This is the way people say hello in Teotitlan del Valle. Image from Snapping Lists Okay, so I’m a little dramatic and lacking in energy but when... (Continue reading)
Peanut Snack from Oaxaca
Recipe from The Food and Life of Oaxaca, Every afternoon,vendors walk around the Zocalo selling these delicious peanuts with unpeeled garlic and dried chiles. There they use hotter-than-hell chiltepin chiles, tiny balls of fire but I just brought one... (Continue reading)
A private culinary tour of Veracruz and Oaxaca
When I had finished writing The Food and Life of Oaxaca, I thought I’d never want to write another cookbook. Not only was I exhausted from the work of getting a complex book into print, but my heart and mind... (Continue reading)
Oaxacan Meat Loaf – Pastel de Carne del Istmo
Photograph www.michaelsofronski.com No one can say that this meat loaf is boring! It absolutely explodes with intense flavors, including various smoked, canned, or pickled ingredients that are popular in the Isthmus of Tehuantepec. This dish is... (Continue reading)
Mashed Potatoes- Pure de Papas del Istmo
Written on 3 Jul, 2013 at 8:46 in Cooking, Ingredients, Oaxaca, Recipes, Salads, Traditions & Culture, Travel |
Ingredients before mixing. When I visited the Isthmus of Tehuantepec at the season of parties accompanying local velas (saints’ day festivals), I found this vividly seasoned dish being served everywhere. It also turned out to be one... (Continue reading)
Oaxacan Chiles and other delicacies
This past weekend I received a marvelous gift from Mike Beary, of the restaurant Zocalito in Aspen who calls himself “the only importer of rare Oaxacan chiles.” I don’t know that that is exactly true because The Chile Guy used... (Continue reading)
Chicken, Corn and Chile Stew (Seguetza)
Written on 15 Dec, 2010 at 23:31 in Cooking, Featured, Oaxaca, Recipes, Traditions & Culture, Travel |
This is one of Zoyla Mendoza’s Valley Zapotec recipes with no fat but lots of flavor. 1 cup whole dried corn kernels , preferably a Mexican variety Water 6 guajillo chiles 3 large hoja santa leaves, fresh or... (Continue reading)
Sept 25 & 26 Zapotec Cooking Class and Dinner at Zarela’s with Zoila Mendoza
On Saturday, September 25th Zoila will be giving a cooking class of Zapotec food including segueza, a wonderful corn stew, pepian with chicken, and the tamales. It will be hands on and costs 100.00. The class starts at 10:30 amd... (Continue reading)
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