The trip to Oaxaca was the second one for us. In addition to a few days of sight-seeing and hanging at the Zocolo, we decided to take a class in one of the premiere cooking schools there, Susanna Trilling's Seasons of My Heart.
It was an all day affair with the bus picking us up at a hotel in the Centro at 9am and dropping us off about 8:30pm that night. The trip included a stop at a local weekly market in Etla with a wonderful docent by the name of Yolanda who patiently walked us through stalls, demonstrating the various local foods and cooking tools, and explaining their uses in the local cuisine. She also brought us to a delightful small kitchen there to have a lunch cooked up by locals with enchiladas and chocolate agua. I took plenty of photos but unfortunately couldn't keep up with all of the descriptions. Once I have them, I'll update the images with captions.
local maiz - corn
local peppers and beans
local tomatillo
local tomatoes
Sugar cane treats
Sugar cane
bananas
Spices and peppers
various piloncillos
cinnamon and canela
cooked larvae
limestone
herbs
pork meat stall
butcher section
chili pastes
yams and sweet potatoes
sweets
preparing chocolate drinks
enchilada in coloradito mole
Local talent who serenaded us during our lunch
The whole experience was thoroughly delightful, I would highly recommend the class to anyone who is visiting Oaxaca and interested in its local cuisine, one of the more amazing ones in the world IMO.
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