Last January, I needed to go to the Aragal shipping facility to pick up a Christmas present — two jars of Salsa Macha made for me by K, best gal pal and former neighbor who was my personal cocinera (cook) during those dark days of Covid. The salsa made a circuitous journey from K’s kitchen in Teotitlán del Valle to my kitchen in Barrio de Jalatlaco. The route included being tucked in the back of our friend’s van while we all enjoyed a day trip to Ocotlán and San Antonino Castillo Velasco, once back in the city, being forgotten as I scrambled out of the van amidst bumper-to-bumper traffic, venturing up over the mountains to Puerto Escondido in said van, belatedly being remembered, and thus shipped by my van-owning friend back to me in Oaxaca.
And so, two weeks after it began its journey, I found myself walking south to Aragal to retrieve my errant gift. This is not a route I normally traverse and it’s definitely not in a touristy part of the city. However, being Oaxaca, there was no end of sights to surprise and delight — from the sacred of the Templo de los Siete Príncipes to the profane of the street art along the way.
The two glass jars of Salsa Macha made it intact with only a tiny bit of leakage. Whew! And, no surprise, the salsa was super delicious.
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View From Casita Colibrí 
Always enjoy your incredible photos of one of my favorite cities I have ever visitedf. I thank you !
Thank you! It is indeed a special city.
Nice story! When are you planning on going back to your kitchen in Oaxaca?
Thanks, Francie! I’m hoping to return in the new year.
Nice story! When are you planning on going back to your kitchen in Oaxaca?
Nice adventure ! Love Salsa Macha ! Yes, home made is best, tailored to one’s scoville scale tolerance. For extra hot Don Emilio’s at supermarket is also good.
My tolerance level has gone way up in the last 15 years and the salsa macha Kalisa makes is muy picante but filled with layers of flavor.