Mezcalerías, or mezcal bars specializing in artisanal mezcal, began opening in Oaxaca at a furious pace last year. The meteoric rise in the popularity of the iconic Mexican spirit continues to spell more mezcal tourism to the state, in particular to the capital to which many visitors make pilgrimage; to sample, learn, visit the distillery of their favorite brand, and buy. Continue reading Mezcal Bars in Oaxaca: Where to Imbibe in the State Capital
When we opened Agua Azul la Villa fifteen years ago we would purchase granola to serve with breakfast. Over time it seemed that there were more oats and a lot less of the “good stuff” in each package. I asked myself “How hard can it be to make granola”? It turned out not to be very difficult at all. To me, what makes a granola great is to have a diversity of flavors and textures and to be rich in protein and other nutrients. After some experimenting this is what we serve. Continue reading Healthy Granola with a Pre-Hispanic Grain
By Carole Reedy
Just as beauty is in the eye of the beholder, perhaps flavor lies in the tastebuds of the consumer. Since food and restaurant preferences vary widely among individuals, here we cite expert recommendations as well as personal observations from citizens and travelers populating this grand metropolis. Continue reading Mexico City: Top Restaurant Choices for All Budgets
Moringa is a tree originally from India or Asia and is the only genus in the family Moringaceae, all of which are trees that occur in tropical and subtropical climates. There are 13 species in the genus, but the most common and widely cultivated species is Moringa olifera, which is native to the foothills of the Himalayas in Northwestern India. It is being cultivated in Santa Maria Huatulco and is now locally available as a nutrient supplement, and is well adapted to the local climate. You can find capsules at Bioamigables next to Photo Conejos. Or venture out to the neighborhood of Erradura, on the outskirts of Santa Maria Huatulco, where you can buy products directly from the rancho. Continue reading Miracle Moringa
There’s just no stopping Oaxaca when it comes to culinary greatness, and the uncanny ability of residents, including chefs, to take signature dishes from other parts of Mexico and elevate them to new gastronomic heights. Borrowing from Puebla is a case in point. As the recipe below reveals, while Puebla is credited with the origins of chiles en nogada, Oaxacan chefs are now stealing Puebla’s thunder. But it should come as no surprise. According to legend mole too was first developed in Puebla; yet in modern times it’s Oaxaca which has the reputation for producing the best of these complex sauces ranging from mole negro, to verde, to amarillo and others. Continue reading Oaxacan Chiles en Nogada Steals Limelight
By Marcia Chaiken and Jan Chaiken
A typical photograph of a food market in Mexico commonly shows a table, stall or blanket with heaps of colorful fruits, vegetables and, of course, chilies ranging from green to yellows to fiery red. Vendors are depicted in traditional dress. But these eye-catching food suppliers are increasingly competing with modern supermarkets all over Mexico. Large food department stores, stocking everything from prepared soup to nuts and a variety of other products and services, can be found in all cities and the majority of towns. Continue reading Supermarkets in Mexico
By Jane Bauer
1. La Palapa de Andres
This restaurant is worth the trip to Copalita. Andres and his wife offer wonderful service and delicious local food. I highly reccommend the chacales (crawfish) or the fish of the day.
2. Antojitos Yela
This local favorite in La Crucecita serves up fresh sopes and aguas. Open daily, Calle Ocotillo.
3. Comedor Pluma
This gem in Pluma (50 minutes from Huatulco) is a great getaway if you are looking for cooler weather for an afternoon. This comedor in the town square – face the church and it is on your right – makes the best mole de olla with bolitas de masa I have ever tasted. Continue reading Beyond TripAdvisor…
If you’re on certain beaches in Huatulco—the ones surrounded by steep rocky cliffs that plunge into the ocean—maybe you’ve been approached by a vendor bearing a plate of a dozen oysters en sus conchas (“on the half-shell”). They’ll run you about $100 mxn, and if you’re sitting in a restaurant, no problema, because no one seems to care if you add them to your meal. BUT . . . lots of people won’t touch them, let alone taste them. Raw? Slimy? Illness inducing? Eeuuyew!!! Continue reading Mexican Oysters— Expanding Aquaculture, Growing Exports
By Leigh Morrow
My girlfriend was visiting me last weekend, and we stopped for some fresh fruit, the first of the summer, at one of the roadside stands along our travels. When we hopped back into the car, she handed me a bottle that looked very much like a beer bottle. Continue reading Food For Thought
From Chiles & Chocolate
This easy peasy salsa is great with corn chips, on top of eggs or chicken tacos.
- 3 Serrano chiles, stems removed
- 2 ripe tomatoes
- 2 cloves garlic
- 1 teaspoon coarse salt Freshly ground black pepper, to taste
- On a comal, roast the serranos and tomatoes for 5 to 10 minutes or until they are charred. Discard the very black skin. In a molcajete, with a tejolote, grind the serranos and garlic and add salt and pepper. When they are roughly ground, add the tomatoes and continue grinding. Serve in the molcajete or a small bowl.