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Content about Oaxaca

The Trick to Better Refried Black Beans January 26, 2011 Some pasilla chiles and avocado leaves make all the difference. If you happened to stumble across the recipe for “Seasoned Black Beans” in Diana Kennedy’s Oaxaca al Gusto there wouldn’t be much to immediately keep you from turning the page. Dont get me wrong, it is housed in a beautiful book, it is just that besides the boring name and lack of picture, this is all Kennedy says in the headnote: “This fried bean paste is used for filling tamales, for tetelas, or to... Read the Full Article	Beyond the Tortilla Chip: Three Mexican Snacks that Aren't Deep Fried September 16, 2010 Plus a recipe for Oaxacan-Style Peanuts with Chile and Garlic Forget the chips. You know the drill. You walk into a Mexican restaurant anywhere in the country. You sit down. Within moments -often before drink orders are taken- a bowl of tortilla chips and salsa are rushed out to the table. You immediately dig in. Time disappears. Before you order, before you even think about ordering, salsa stains the tablecloth and all the chips are mysteriously gone. That’s just how it goes. Right? So... Read the Full Article	The Five Dishes that Surprised Me In Mexico September 1, 2010 2 weeks in Oaxaca The Al Pastor was way better... We travel to be surprised, right? While picking my favorite five dishes took some deliberation, coming up with five different foods or dishes that surprised me on a trip to Mexico should have taken me all of five minutes. But for some reason I wasn't expecting this. I have a vertiable library of Mexican cuisine in my condo courtesy of Rick Bayless, Diana Kennedy, and Susana Trilling, and have researched... Read the Full Article	The Five Best Things I Ate in Oaxaca, Mexico August 25, 2010 These are the five things I can't stop thinking about I went to Mexico to eat, and I handpicked the region of Oaxaca specifically because I figured I could eat there best. It’s a place where chiles, chocolate, and tomatoes have been growing for thousands of years, and where the holy trinity of corn, beans, and squash make up the local diet. Forget Italy, France, or Spain. Oaxaca is where my favorite food in the world comes from. I spent two weeks walking its old colonial streets while... Read the Full Article
What Should I Eat in Mexico City? July 30, 2010 I’ll only have 36 hours in the capital to eat as much as I possibly can jamidwyer/Flickr Next Friday my wife and I will hop on the Blue Line, head north to O’Hare, and then take a plane halfway across North America to Mexico City for one of the most intense eating experiences of my life. As you may have noticed over the four years or so that I’ve been writing, I adore Mexican cuisine all out of proportion. It’s my favorite cuisine--from complex and elegant moles to simple fish tacos and... Read the Full Article