Tag Archives: Food & Dining

Inland in Oaxaca We Eat Meat: A Terminology Primer

By Alvin Starkman, M.A., J.D.

We were told that the broad theme for this issue is the ocean. I assumed that our contributors living on or near the coast would write about sun sand and surf, aquatic life, fishing and boat tours, or eating seafood. Since I don’t live on the coast and rarely visit the Oaxacan resort towns, I decided it would be more appropriate to write about what I know more about, which is meat. Inland we eat much more meat than fish and seafood. Continue reading Inland in Oaxaca We Eat Meat: A Terminology Primer

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Mango Mania

It’s been so hot on the Oaxacan Riviera!

Here are some recipes for keeping cool with the season’s most abundant fruit!

Screen Shot 2015-11-02 at 4.41.41 PM Mango Cheese Cake

Ingredients:

  • 50g Graham Crackers
  • 80g butter, melted
  • 2 x 250g pkts Philadelphia cream
  • cheese block, at room temperature
  • 1/2 cup sugar
  • 300ml thickened cream, whipped
  • 1 tablespoon gelatine
  • 1/4 cup hot water
  • 4 mangoes, peeled and sliced
  • 2 tablespoons lime juice
  • 1 mango, peeled and chopped, to serve
  1. Process biscuits in a food processor until finely crushed. Add butter and pulse to combine. Press over the base of a 20cm springform pan. Chill for 15 mins or until firm.
  2. Meanwhile, use an electric mixer to beat the cream cheese and sugar in a bowl until smooth and creamy. Fold in the cream. Whisk the gelatine and hot water in a small bowl until the gelatine dissolves. Stir 1/4 cup of the cream cheese mixture into the gelatine mixture, then add to the remaining mixture and mix well. Pour half the cream cheese mixture over the biscuit base. Top with half the mango slices, then remaining cream cheese mixture. Refrigerate overnight or until firm .
  3. Remove the cheesecake from the fridge 15 mins before serving. To make coulis, place the mango and lime juice in a blender and pulse until smooth. (If necessary, blend in a little water until coulis reaches pouring consistency.)
  4. Arrange the remaining sliced mango over the cheesecake and drizzle over the coulis.

From: Taste Australia

Screen Shot 2015-11-02 at 4.41.56 PM Quinoa salad with mint and mango

Ingredients:

  • 110g quinoa, cooked according to packet instructions
  • 1 tbsp chopped fresh mint
  • 4 spring onions, including the green parts, chopped
  • 2 tbsp chopped fresh coriander
  • 1 mango, peeled, finely chopped
  • 2 tbsp olive oil
  • ½ lemon, juice only

Directions:

  1. Combine all the ingredients in a bowl and mix together.
  2. Serve with grilled tofu, chicken, fish or any leftover meats.

From: BBC Food

Did you know?

Mangos are one of the most popular fruit in the world.

Mango seeds traveled with humans from Asia to the Middle East, East Africa and South America beginning around 300 or 400 A.D.

A basket of mangos is considered a gesture of friendship in India.

Mangos are related to cashews and pistachios.

A mango tree can grow as tall as 100 feet.

The bark, leaves, skin and pit of the mango have been used in folk remedies for centuries.

In many Latin American countries, mango on a stick with the skin peeled back is sold by street vendors.

Mangos can be enjoyed with salt, lime juice or chili powder for a unique flavor experience.

Top Mango exporters are India, Pakistan, Puerto Rico, Mexico, Brazil, Israel, South Africa and Peru.

Over 20 million tons of mangoes are grown in the tropics and sub tropics.

Research has shown that dietary fiber has a protective effect against degenerative diseases, especially with regards to the heart; may help prevent certain types of cancer, as well as lowering blood cholesterol levels.

Screen Shot 2015-11-02 at 4.42.03 PMHomemade Mango Popsicles

Ingredients:

  • 1 1/3 cup THICK Greek Yogurt
  • 1 can Mango Nectar Concentrate
  • 1 ripe mango, peeled and chopped
  • 1/2 cup granulated sugar
  • 1/4 teaspoon ground cardamom
  • 1 tablespoon crystallized ginger, chopped
  • 1/2 cup chopped pistachios

Directions:

  1. Pour the all ingredients, minus the pistachios, into a blender. Cover and blend until mostly smooth.
  2. Pour into popsicle molds, or small paper cups.
  3. Freeze for one hour. Then push a popsicle stick into the center of each pop, sprinkle with pistachios, and press gently.
  4. Place back in the freezer until solid. To loosen, place the mold up-side-down under warm running tap water.

From: Blog: A SPICY PERSPECTIVE

Having Your Own Oaxacan Fiesta!

Screen Shot 2015-11-02 at 4.42.14 PMBy Alvin Starkman, M.A., J.D.

They say that Mexicans really know how to party. In the State of Oaxaca we do it in spades. It’s part of a longstanding cultural tradition, and it’s affordable, certainly relative to what it would cost in the US or Canada. What you would love to do at home but can’t because it would cost well in excess of $50,000, you can do in Huatulco, Puerto Escondido or the state capital for $15,000 or so, with a large glossy photo album of memories to boot. Continue reading Having Your Own Oaxacan Fiesta!

Flor de Calabaza or “The Boys of Summer”

Screen Shot 2016-04-17 at 4.59.25 PMBy Leigh Morrow

These delicate flowers with their brightly yellow colored trumpet shaped blooms and slightly zucchini-like flavor, can be battered and fried, stuffed and baked, torn in strips to decorate pasta and summer salads, stirred into soups or make a superb filler for your quesadillas with my favorite stringy Oaxaca cheese. Continue reading Flor de Calabaza or “The Boys of Summer”

The Empire Strikes Back…

Screen Shot 2016-04-17 at 4.58.55 PMBy Ramiro Vasquez

Since ancient times, agaves have been used for multiple purposes. They provided honey water that allowed long migrations through the desert, honey vinegar and alcoholic beverages were obtained from it; it’s cooked hearts are a delicious meal, it is used as medicine, the spines as surgical and ritual instruments, its fibers for clothing, the leafs for roofing, the quiote for musical instruments, tools and as building material. Just like corn, agaves provided resources for different nomad tribes to settle communities and then develop complex civilized societies. Continue reading The Empire Strikes Back…

From $ to $$$: Cheap Eats to Haute Cuisine in the Gastronomic Capital of Latin America

By Carole Reedy

Rituals, tradition, enjoyment, and family: these are the elements that make dining in Mexico City an integral part of your visit. Wherever and whenever you roam the city, food is offered; from kiosks selling sweets to informal outdoor cafes and coffee shops to formal dining rooms. Pay 50 pesos or 500 for a meal in Mexico City. Whatever your taste or budget, savory restaurants with fresh food abound, and fruits and vegetables are available year round. Continue reading From $ to $$$: Cheap Eats to Haute Cuisine in the Gastronomic Capital of Latin America

Oaxaca’s Traditional Mole Verde

Screen Shot 2016-04-17 at 4.58.05 PMBy Alvin Starkman, M.A., J.D.

The seven moles of Oaxaca is a fiction, but it is an effective means of marketing Oaxacan cuisine and gastronomic tradition. While mole verde is indeed one of the purported Group of Seven, the fact that there are so many different recipes for Oaxacan green mole, each with vastly divergent ingredients and tastes, lays testament to the myth as fallacy. Continue reading Oaxaca’s Traditional Mole Verde

Exotic Seasonal Fruits

By Brooke Gazer

Sampling the fabulous fresh fruit found in this region is one of the many pleasures Huatulco offers. While some are available year round others are referred to as “fruta de la temporada” or seasonal fruit. Visitors and residents of Huatulco are fortunate to have access to almost 80 varieties of fruit from the extensive orchards of Hagia Sofia. Some are local to Oaxaca but Armando Canavati has introduced a number of interesting new crops from around the world. Three exotic examples are: Mata Sabor, Mangosteen and Rambutan. Continue reading Exotic Seasonal Fruits

Mexican Vegetables: How about huauzontle?

By Deborah Van Hoewyk

This green—which has multiple names and spellings, from huauthili to guaunsoncle—is actually the unopened flowering shoots of Chenopodium berlandieri, a “goosefoot” related to amaranth and quinoa. Traditionally, it’s served at Christmas and Lent in a pretty complicated dish that involves combining sprigs of the vegetable with cheese, beaten egg white, and batter, then frying each wand and “stripping” the results through your teeth so you don’t have to eat little sharp twigs. Not to mention the fact that it’s usually served in a salsa or mole, so it’s a messy undertaking. Continue reading Mexican Vegetables: How about huauzontle?