It has been a full year since my last post on my blog – a year filled with adventurous travel, new friendships made at incredible food events, old friendships renewed over breakfast – lunches – dinners – midmorning snacks – late evening morsels and more travel.
This week I’m featuring Oaxaca the capital of the state of Oaxaca and one of my favorite cuisines.
From the variety of chili salsas sold fresh in plastic bags in the mercados, to a festive table set with the best of the traditional women cooks of the area, to mescals and insects all delicious all spectacular!
Chef Alex Ruiz of Casa Oaxaca and El Saber del Sabor with Mescal Rio Revuelto
While Inés M. Saavedra, editor of El Gourmet Mexico magazine, sips Oaxacan hot chocolate
Chapulines ready for snacking with Oaxacan mescal
Mole ingredients at the molino ready for grinding
Mescal scented raspado with chile chapulin salt
Mescal tasting at La Mezcaloteca
Chef Alex Ruiz and staff at Casa Oaxaca
At La Olla cooking class preparing Salsa de Chicatanas