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Old 11-08-2012, 10:42 PM   #70
Hewby OP
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Joined: Feb 2012
Location: currently on the road, but I call Tassie home
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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
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And the hard way! Gathering some of the 25 ingredients!
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Grinding each one down....
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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.
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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!
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Making Aztec soup with epazote herb
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Chapulines/grasshopper- that you could purchase from roving market vendors all over town! good as a snack, but better in warm tortillas with guacamole
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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.
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Blue corn tortillas with pumpkin flowers and yummy Oaxacan cheese at the market

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Duck tacos- exquisite!

duck tacos

The food in Mexico is brilliant, and I could go on and on posting, but I dont want to make you jealous!
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Hewby screwed with this post 10-01-2013 at 01:02 PM
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