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A Culinary-Cultural Journey Through Oaxaca, México

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  • Beli
    Beli Posts: 10,751
    TKS Steve.........by the way...you´ve got mail.....
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  • Haggis
    Haggis Posts: 998
    Wonderful photos! My kids' 60th B'day present to me a year ago was a trip to Oaxaca and we had a terrific time there - it was practically empty of tourists after the civil disorder of a few months earlier (most of the disorder seems to have been the Federal authorities.) We stayed at Camino Real Oaxaca - a restored convent that is now a spectacular hotel. Your photos are a great treat to look at!
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  • Beli
    Beli Posts: 10,751
    TKS Jason....will include some recipes soon
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  • Beli
    Beli Posts: 10,751
    Your kid´s are certainly right...what a great present, The Camino Real still there saw 3 weddings inside in a week :laugh: beautifully restored convent.....the situation in Oax. seems to be calm for the moment...glad to know someone who´s actually been there and enjoyed it as much as I.
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  • Beli
    Beli Posts: 10,751
    Will bring some Mole to Eggtoberfest...are you going?
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  • Beanie-Bean
    Beanie-Bean Posts: 3,092
    Beautiful, Beli! What a wonderful tour for us here on the forum--thank you very kindly for sharing!
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  • Beli
    Beli Posts: 10,751
    Hi Mike, now I´ve realized I got one extra thing to miss.......and that is the forum.. :laugh: glad to be back!!!
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  • Frank from Houma
    Frank from Houma Posts: 5,755
    Outstanding trip. Thanks for sharing Beli.
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  • Big'un
    Big'un Posts: 5,909
    Beli, That was one of the best posts I've seen yet! It's hard to know where to start. I loved the green pottery that you bought, and actually seeing it fired and glazed, how cool. The grasshoppers might not make to my egging experience, but hey if someone wants to eat bugs, that leaves more meat for me. I think I liked the chocolate processing the best. Too often we forget what goes into something we take for granted. The convent took my breath away. It looks like you and your beautiful family had a great time. Thanks for sharing, my friend. I'm looking forward to seeing you in Atlanta!
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  • Beli
    Beli Posts: 10,751
    TKS Frank...Glad to be back.....trying to decide which Oaxaca recipe to cook first.....
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    Beli,

    Outstanding!!! The potery is wonderful. It is amazing how hard these folks work.

    The pictures remind me of a trip I took with mom and dad & brothers & sister.

    We took a 2 week road trip into Mexico. My dad had just bought a '58 Fairlane hardtop convertible.

    We only spoke english. The main thing I remember how wonderful and helpful the people were to us even though for the most part we couldn't comminicate other to point places on a map.

    Your pictures brought back some wonderful memories.

    Congratulations on the bike. Fits you just fine!!!

    Thanks for the post.

    Kent
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  • Beli
    Beli Posts: 10,751
    Thank-you my friend...loved the bit about someones eating bugs and leaving more meat for you. :laugh: :laugh: :laugh: .......that is priceless ......Yes see you in Atlanta for sure...already booked.... do take care
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  • Beli
    Beli Posts: 10,751
    Kent,
    Remember those Ford Fairlane great design, and powerful engine....as you can see in Oaxaca, in some parts of México is just as if time has stood still...and the feeling is unique. Thanks for your comments & hope to see you in Atlanta.
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  • Stanley
    Stanley Posts: 623
    Thanks for all the pleasant reminders of incredible Oaxaca! My wife and I spent a few weeks there a couple of years ago - we both loved it! From your photos it's obvious to me we visited many of the same places. I ate that chocolate - those moles - even the chapulines. OK, I admit it, I ate a gusano too (after a bit of mescal!). Oaxaca is one of my favorite places on earth.
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  • Beli
    Beli Posts: 10,751
    Stanley
    Glad to share our trip to Oaxaca, & by the looks of it, we might have a few common interests. A good friend of mine is opening a new Restaurant called El Mesón del Olivo, just half a block from The Santo Domingo Church on Constitución street, he is an excellent Chef and I strongly recommend him. Something to look forward on your next trip to Oaxaca.
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  • BENTE
    BENTE Posts: 8,337
    wow!!

    i have never been to a area with such rich (long) history.. but thanks to your pics i feel like i kind of went..


    love the meat market.. what kind of sausages are those hanging up front..

    i almost asked you how to make the chapulines until i read it again :lol: but it did look very good.


    as far as the black mole i am not sure i can find 6 diffrent chiles. but it looked good!!!

    also really like the pottery.. when you were waiting to get it fired did you think about trexing a steak on that kiln? because would of :whistle:

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • Beli
    Beli Posts: 10,751
    Bente.
    All those are spicy pork chorizo sausages and believe me they are "spicy" and just a bit hot....yes chapulines are fried in chile sauce & lemon mostly....taste a bit like chorizo... T'Rexing in that oven would be..almost a miracle since according to Dona Anita, the internal temp. to cook the pottery is 1200 C...or around 2192 F
    :laugh: :laugh: ....almost Hell!!!
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  • Botch
    Botch Posts: 17,384
    edited May 2015
    stupid "post awaiting approval" crap...
     
     

    <BUMP!!>

    I did a search to see if there's been a "mezcal" thread posted, this one is 7 years old but the OP's pics are fantastic, I didn't recognize hardly any posters, so I thought I'd bump it.  
     
    Okay, mezcal.  Rick Bayless dedicated his entire PBS Mexican cooking show today to mezcal.  Mezcal is made in Oaxaca Mexico from the same plant that is distilled to make tequila, but the plant is roasted/smoked underground first, giving the final spirit a smoky tequila flavor. 
    What really caught my ear was a specialty called pechuga mezcal. This is made by soaking fruit, nuts and spices with completed mezcal, and then distilling it a second time, with a chicken or turkey breast hanging inside the still!!  That's taking barbeque to a whole new place and a bit bizarre; anyone had that?  (would love to sample the chicken!)  

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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