While in Oaxaca I managed to not only develop my Spanish skills but worked hard trying to develop my knowledge of the local cuisine and cooking techniques. I managed to get a week of cooking workshop at school, took a day course with a local family where I was the only student, perused the local markets and restaurants frequently, and cooked occasionally with my home stay host. Marcin/Huzars arrival for a week also led to some brillant extended multi course meals in fabulous restaurants. Delicious!
Mole- the easy way
And the hard way! Gathering some of the 25 ingredients!
Grinding each one down....
Then cooking for hours!
Tamales are defiantly somethingI will make a habit of making at home. So many ways of making them, and filled with chicken mole they are sublime.
Grinding the maize for Atole- a corn based drink that they often give to the sick. It's a lot easier to use a food processor trust me!
Making Aztec soup with epazote herb
Chapulines/grasshopper- that you could purchase from roving market vendors all over town! good as a snack, but better in warm tortillas with guacamole
I spent ages watching the chocolate makers all over the town, where people would line up to haul away 3 kilo bags of freshly ground, warm chocolate.
Blue corn tortillas with pumpkin flowers and yummy Oaxacan cheese at the market
Duck tacos- exquisite!
The food in Mexico is brilliant, and I could go on and on posting, but I dont want to make you jealous!