Mexican cuisine and cooking styles vary in each region, but that of the Oaxaca cuisine, offers the most unique taste within the country’s borders. The location is a mix of mountain ranges, and smaller outlaying states, which gives the cuisine in the region a distinct flavor, with a mix from every region surrounding it. It is known as the “land of the seven moles,” and grows a variety of vegetable in the central valley; fish and shell Read the rest of this entry »
The country of Mexico is a land of diversity with influences of indigenous tribes, Spanish colonialism and is a melting pot of culture, history and cuisine. A walk down any street, in any town in Mexico will overwhelm the visitor with aromas of wood smoke, grilling meats and a variety of spices which represent the distinctive cuisine that is Mexico.
The staples of the country are corn and beans; the corn being used to make masa dough used in the preparation of tortillas, tamales and gorditas. Many food stands sell grilled corn on the cob, a corn cocktail that is Read the rest of this entry »
These little Spanish cakes or tortillas can be bought in the store as soft or hard tortillas. The good and tasty tortillas are made from scratch from your own kitchen, with flour, baking powder and salt. Corn tortillas are also made from corn flour. Do not use corn meal.
Tortillas have many uses such as in Fajitas, cheese nachos, tortilla soup, flautas or tortilla wraps. Some may even fry them and sprinkle them cinnamon and sugar for a light and crispy dessert.This/tag helps explain it more. These pieces of cinnamon tortilla can be dipped in ice cream and hot fudge to make a more Read the rest of this entry »
You may have noticed a slew of new Mexican chefs on TV and we have too! It’s exciting to see so many new people exposed to our wonderful cuisine and we’d like to share with you our favorite Mexican chefs…do some more research on your get.wildblue.com internet or tune into one of their shows!
Rick Bayless: Rick is more of an actual chef than a TV personality but he’s reigned as the god of Mexican cooking for over 2 decades. He’s actually not Mexican in heritage but boy Read the rest of this entry »
The wonderful and versatile tomato is such an important part of Mexican cuisine that there simply could be no replacement. Thankfully, there is a wide range of varieties for this wonderful fruit which is grown and used as a vegetable.
The tomatoes that we know today are quite different from the original varieties found growing wild and then cultivated in Mesoamerica as far back as 500 BC. The original species were often green and much smaller. Cultivation and propagation over the centuries created the many delicious varieties that we enjoy today.
Certain varieties Read the rest of this entry »
While we love Mexican food here in the United States, there are some dishes that we eat at our favorite Mexican restaurants that are our own creations. For example, you will not find burritos in most eateries in Mexico, nor will you find nacho’s, which while developed in Mexico, is more of a snack that we enjoy in the United States. When you talk about true Mexican cuisine, there are a couple of dishes that automatically come to mind.
Hands down, the most popular dish in Mexican cuisine Read the rest of this entry »
When visiting Oaxaca, every meal is a chance to explore the area’s history and culture. To take advantage of it, you’ll have to visit a traditional restaurantone which may not feature the brightest dcor, but will satisfy when it comes to authenticity. At such a restaurant, meals go in steps, beginning with cocktails, appetizers, and then the soup.Be careful not to rush through this delicious course. There’s an Oaxacan soup for every palate, whether you like hot and spicy or cool and subdued. Some traditional recipes include sopa Azteca and pozole. Sopa azteca made headlines earlier this year, as it’s supposedly President Obama’s favorite Mexican starting dish. The prime ingredients are tomatoes, shredded chicken, pasilla chiles, tortillas, and queso fresco. Avocados, onions, garlic and other seasonings are added to give the soup depth and flavor. Read the rest of this entry »
Pilar Cabrera Arroya, chef and founder of La Olla, was one of the driving forces behind the Oaxaca Culinary Tour which occurred this May. The genesis of the tour was in the month Cabrera Arroya spent in Toronto as guest chef and instructor at several restaurants and a cooking school. It was only proper for her to reciprocate, and the Oaxaca Culinary Tour invited chefs, writers, and Mexican food lovers of all types to experience the rich and delicious history of the state.Cabrera Arroya’s La Olla was one of the restaurants which opened up to visitors, along with Los Danzantes, La Catrina de Alcala, and Casa Oaxaca. However, these restaurants present only one side of the state’s dining experience. Another perspective was provided by villagers who illustrated traditional methods of making hot chocolate or chicken and mole tamales.The Tlacolula marketplace, held on Sunday, allowed visitors to literally immerse themselves in the community of Oaxaca, talking with vendors and sampling Oaxacan delicacies like tejate and pulquean alcoholic drink made from fermented aguamiel. This warm and welcoming instance of international hospitality showed how food can truly bring nations and people togethera lesson that is more important than ever in today’s modern world.
If you think American baristas can be strict, wait until you see the tejateras of Oaxaca. These makers of Oaxaca’s signature drink spend hours cleaning the mamey seeds which provide the foundation, just to get the drink to be the right color.Tejate is a cold drink which dates back to before Hispanic culture. The mamey fruit seeds and flowers are an important part of the recipe, along with maize and cinnamon, but these are not the most important. That honor goes to rosita de cacao, a cacao tree native to San Andres Huayapam renowned for its medicinal properties. The flavor of tejate is hard to describe, but it is sweeter now that it is no longer made with the traditional chiles.Oaxaca also prepares two other traditional cold drinks. Especially good during the hotter months, aguas frescas and tuna are still popular any time of the year. Aguas frescas come in a variety of flavors, but are all made of sugar and water blended with a fruit, cereal, or seed. Tuna is a type of aguas frescas made from the prickly pear cactus fruit. Read the rest of this entry »
Given its reputation as a culinary hotspot, it’s not surprising to find Oaxaca at the center of a forgotten food revival. However, just which snack is coming back in vogue may surprise you. They’re called chapulinestoasted grasshoppers.In Oaxaca, they serve a role filled by nachos or peanuts in America: as cheap snack food served at sporting events, which is currently gaining popularity. The earliest reference to the food, however, appears in Fray Bernardino’s 16th century work, General History of the Things of New Spain. Chapulines are also used as the filling for a variety of foods, such as stuffed tlayuda.The majority of chapulines are harvested from the milpa fields where they live. The catch is cleaned thoroughly and stored for two to three days before being boiled with garlic and herbs and then toasted in a comal. Lemon juice and worm salt are traditionally added during the toasting process as well. If you’re interested in trying chapulines for yourself, make sure you get them from a reputable source, as uncleaned catches can carry parasites or chemicals which can affect humans.