What fun it would be to visit Oaxaca. A gastrotour combined with visits to archaeological sites of interest...OMG, sign me up!
Oaxaca is in southwestern Mexico.[10] It is bordered by the states of Guerrero to the west, Puebla to the northwest, Veracruz to the north, and Chiapas to the east. To the south, Oaxaca has a significant coastline on the Pacific Ocean.
The state is best known for its indigenous peoples and cultures. The most numerous and best known are the Zapotecs and the Mixtecs, but there are sixteen that are officially recognized. These cultures have survived better than most others in México due to the state's rugged and isolating terrain. Most live in the Central Valleys region, which is also an economically important area for tourism, with people attracted for its archeological sites such as Monte Albán, and Mitla,[11] and its various native cultures and crafts.
en.wikipedia.org/...
(CNN) —
Between its mountains and its beaches, the state of Oaxaca in southern Mexico is a treasure trove of beautiful views and outdoor activities. But thanks to its capital and some of its lesser-known villages, it's also an art and food destination.
The country is deeply steeped in traditions stemming from the country's 16 indigenous groups as well as its Spanish colonial past. It's these traditions that make it a draw for the nearly 650,000 tourists that visit the state each year, according to Adair César of the state's tourism board.
Oaxacan Chicken with Salsa Macha [17:35]:
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The city site, which has been inhabited for thousands of years, was important to numerous pre-Columbian civilizations, as evidenced by the Zapotec ruins at Monte Albán, lying adjacent to Oaxaca, and the nearby Mixtec ruins at Mitla.
www.britannica.com/...
Mole Negro is perhaps the most famous Oaxacan sauce.
Mole negro or black mole is a traditional Mexican sauce originating from Oaxaca as one of the seven moles of Oaxaca. This is the most complex type of Mexican mole and it's usually made with ingredients such as hoja santa (aromatic, licorice-tasting herb), cinnamon, cumin, cloves, onions, garlic, dried chili peppers, cilantro, pumpkin and sesame seeds, dark chocolate, bread, and dried fruits.
www.tasteatlas.com/...
In search of authentic homemade Mole Negro travel video, showing the many, many steps along the way to this amazing sauce. (The scenery is also stunning: this one’s well worth your time.) [31:00]
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One of the highlights of Oaxaca is the small villages with many artisans making wonderful art and folk art pieces. Most villages have a specialty. Rugs are woven in one, ceramics made or wood carved in another.
On the way to Mitla, make sure to stop in the weavers’ shops of Teotitlan de Valle. The village is known for its famous wool carpets. They are beautifully woven and colored with natural dyes in both traditional and contemporary patterns. The bright reds, for example come from the cochineal dye or the bodies of small insects.
globalphile.com/...
What would Mexican food be without refritos? Oaxacan refried beans [4:46]:
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Do not miss the village of Ocotlan de Morelos which is home to the pottery of the famous Aguilar sisters, Guillermina, Irene, Josefina and Concepcion. Their homes and studios are next to each other along the main road. Each has a different specialty. Josefina is probably the most well known in the US, but all are well known in the US and other countries…. Try planning your trip there on a Friday and go to the large Friday Market in the center of town which is large and really a wonderful experience.
globalphile.com/...
Chilaquiles for a rustic Oaxacan breakfast [7:15]:
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Mmmmm...chocolate!
Chocolate, which is grown in [Oaxaca], plays an important part in the making of certain moles, but is best known for its role as a beverage. The cacao beans are ground then combined with sugar, almonds, cinnamon and other ingredients to form bars. Pieces of these bars are mixed with hot milk or water and drunk.[79][81] Oaxaca cheese is a soft white string cheese which is similar to mozzarella. It is sold in "ropes" which are wound onto themselves into balls. It is eaten cold or lightly melted on quesadillas and other dishes. One unique aspect to Oaxacan cuisine is the consumption of "chapulines," which are a type of grasshopper that has been fried and seasoned with salt, lime and chili pepper.[81]
en.wikipedia.org/...
Pozole, or whole hominy stew, is a really ancient Mexican dish, not specific to Oaxaca.
Claudette Zepeda, chef and amateur Mexican food anthropologist, breaks down pozole, an ancient Mexican hominy soup that dates back to before the colonization of the Aztecs by the Spanish Conquistadors.
Claudette takes the recipe step-by-step, building the traditional dish from nixtamalized maize, chilies, and pig’s feet, while sharing her own family’s pozole recipe traditions. Claudette explains how pozole is a communal and celebratory food with religious ties, as it was originally made with the human flesh of the Aztec’s prisoners, and later replaced with pork when the post-conquest Catholics banned cannibalism. With its roots in the ancient Aztec era and its transformations throughout past centuries, Claudette celebrates this classic Mexican dish that continues to be enjoyed today.
From the YouTube description
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Like most of the rest of Mexico, corn is the staple food, with corn tortillas, called "blandas" accompanying most meals. Black beans are preferred.[79] Oaxaca produces seven varieties of mole called manchamanteles, chichilo, amarillo, rojo, verde, coloradito and negro.[81] These moles and other dishes are flavored with a variety of chili peppers such as pasillas Oaxaqueños, amarillos, chilhuacles, chilcostles, chile anchos and costeños. Epazote, pitiona and hoja santa are favored herbs in Oaxacan cooking. The last is indispensable for the preparation of mole verde.[79]
en.wikipedia.org/...
Rick Bayless takes us on a tour through a Oaxacan market [7:08]:
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San Bartolo Coyotepec is a village close in to Oaxaca that is known for its famous black pottery. There are many shops and studios plus a museum. The Pedro family is well-known with Carlomagno Pedro Martinez the most famous….
globalphile.com/...
Mark Wiens, the guy who brought you real Mole Negro, takes a street food tour of Oaxaca City. Gotta love this guy if only for his enthusiasm — but his video is terrific too [36:13]:
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So come on in and grab a cuppa…
...and a nice nosh…
...and join us!
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