As I mentioned in my last blog post, I’m alive and well and, at long last, in California — my childhood home, to be exact. While I’m loving spending time with family, seeing friends, and happily able being able to wash my clothes in my own washer and dryer, it also means I’m having to cook. Looking back with envy at the meals prepared by my amiga, vecina, and cocinera extraordinaire, Kalisa.
February 12 2021 – Vegetables, queso panela, and basmati rice.
February 15 2021 – Codillo, mole, beans, and salsa.
February 24, 2021 – Eggplant and spinach lasagne.
February 28, 2021 – Duck pozole.
March 2, 2021 – Duck tostada.
March 7, 2021 – Leftovers of chard, broccolini, potatoes, and black beans.
March 8, 2021 – Chicken mole.
March 12, 2021 – Salad of Pochote bounty.
March 25, 2021 – Marinated chicken, green salad, basmati rice, and green salsa.
April 7, 2021 – Michoacán tacos with flores de frijol.
April 10, 2021 – Michoacán las corundas.
April 11, 2021 – Chicken tacos.
As you will note, the occasional vegetarian meal popped up over the past couple of months on Kalisa’s menu, along with inspiration from the recent visit to Oaxaca by Cynthia Martínez, chef owner of La Conspiración 1809 in Morelia, Michoacán. All delicious and works of art!
You’re killing me. No, it’s like you’re slowly torturing me. One meal followed by another, each looking more appetizing than the former. I want you to stop. No, don’t stop. Torture me more. I think I can take it. No, I can’t. I don’t know what I want.
The artful display of duck skin and bones in the pozole reminds me of seafood displays in Japan….I didn’t know that this was “traditional” in Oaxaca cuisine. Very interesting!
Mexican Peso Converter
View From Casita Colibrí 
You’re killing me. No, it’s like you’re slowly torturing me. One meal followed by another, each looking more appetizing than the former. I want you to stop. No, don’t stop. Torture me more. I think I can take it. No, I can’t. I don’t know what I want.
Looking at them up here in el norte, I’m now torturing myself!
Sensational!!!! Does your friend have a restaurant nearby or from her house?
If yes, location????
No, no restaurant. Kalisa was formerly a caterer, but now she just enjoys having a neighbor to cook for. Lucky me!
That all looks sooooo good!
And it all tasted SO good, too!
The artful display of duck skin and bones in the pozole reminds me of seafood displays in Japan….I didn’t know that this was “traditional” in Oaxaca cuisine. Very interesting!
I don’t think it’s traditional. As a former caterer, Kalisa is always creative with her presentations.
I, am about to faint. I didn’t know my computer had a smell tab!
Hahaha! The aromas were enticing and the flavors were divine.
Jaw-dropping. 😮
And delicious!