Central Valley of Oaxaca: Oaxaca city, Monte Alban
Published or Updated on: January 1, 2003 by Tony Burton © 2009
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Market day in Ocotlan, Oaxaca: Gourmet grazing in Southern Mexico
Bricks of rich Mexican chocolate are flavored with coconut from Pacific shores. Aromatic herbs are displayed in beautifully arranged baskets, their scent alone whetting the appetite. Sweet local honey is offered for tasting on slices of waxy, pale yellow yams. No, this is not a high-end gourmet emporium or a trendy organic supermarket. This is […]
Continue ReadingMexican Oaxaca-style lentils: Lentejas oaxaqueñas
This spicy-sweet, meatless main dish is traditional Oaxacan Lenten fare. The combination of spices with fruit is characteristic of southern Mexican cooking. Lentils are one of the fastest-cooking legumes and do not require soaking in advance. Ingredients 1 pound lentils 8 cups water 10 large cloves garlic, peeled and chopped 2 medium white onion, peeled […]
Continue ReadingTortillas In Oaxacan Tomato Sauce: Entomatadas Oaxaqueñas
This typical Oaxacan dish can be served as breakfast, light supper, or as a main meal accompanied by grilled meat or chicken. It is also fine as an appetizer or snack. The depth of flavor in this sauce is obtained by roasting the ingredients on a dry comal or skillet before blending them. Ingredients: 1 pound roma […]
Continue ReadingRabbit and corn stew: Segueza
This ancient dish is a specialty of the Central Valleys of Oaxaca. When we lived in Oaxaca, I learned about segueza from Maribel Bautista who prepares traditional Zapotec food at La Cúpula Restaurant and B&B in the rug-weaving village of Teotitlan del Valle. Seguesa is often made with chicken, but the oldest way is with rabbit, since there were […]
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Huatulco: an undiscovered paradise
I just returned from four days in Huatulco, located along the coast of Oaxaca at the end of the Southern Sierra Madre mountains. The area’s nine bays and twenty-three beaches stretch 35 kilometers along the Pacific Ocean’s seashore between the Coyula and Copalita rivers. After the horrible death of my poodle Pierre, I needed to […]
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Oaxaca and the Pinotepa Nacional
I just returned yesterday from a two-week trip through central and southern Mexico. A girlfriend and I decided to drive, rather than fly and, although I prefer driving on the autopistas (toll roads), she prefers taking the back roads. We compromised. When I drove, I chose; when Lyn drove, she chose. I have a ’93 Ford Explorer. […]
Continue ReadingCancun to Oaxaca – The bus ride of 27 pedicures
My friends asked, “You’re going by bus? Why?” I rationalized about all the experiences I’d have to write about. After vacationing for a week in the Yucatan, I was heading back to Oaxaca, where I’m spending the winter. I told my friends that taking a bus from Cancun to Oaxaca would be a great way […]
Continue ReadingOaxacan black mole: Mole negro oaxaqueño
The most famous of Oaxaca’s many moles, this sauce can be served with turkey, chicken, or pork; however, turkey is the meat of choice for festive occasions. In Mexico, the ingredients for large batches of mole are usually taken to a molino – mill – to eliminate the laborious process of grinding on the metate. The following recipe is quite manageable using a […]
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July in Oaxaca: The Mexican pageantry of the Guelaguetza
With pageantry unrivalled in all of Mexico, the Guelaguetza is the most colorful and exhilarating of the multitude of festivals in Oaxaca. And in a state with sixteen different indigenous cultures, each with its own unique traditions including language, food, music, dress and dance, it should come as no surprise that the annual two-week July […]
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