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Posts Tagged ‘Celia Florian’

At the risk of alienating readers who were drooling with envy over yesterday’s Chiles en nogada post, I bring you today’s lunch.  This time I was dining with friends, which makes already delicious food taste even better.

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Tres cocinera (3 cooks): Celia Florian, Carina Santiago, Kalisa Wells

Comida at Las Quince Letras where mis amigas Carina Santiago of restaurant and gallery Tierra Antigua in Teotitlán del Valle, Kalisa Wells (cocinera and new neighbor), and I were joined by the restaurant’s delightful owner/chef and ambassador extraordinaire of Oaxaca gastronomy, Celia Florian.  (An aside:  Celia and I were on the same flight from Mexico City to Oaxaca on Saturday night and I apologize to the other passengers for briefly blocking the aisle as we greeted each other with hugs.)

IMG_0667_garnachas

Appetizer of Garnachas Istmeña

IMG_3893_aguacate relleno

Aguacate relleno

IMG_3894_Chile de agua vinagreta

Chile de agua vinagreta

IMG_3896_pastel de elote

Dessert of warm pastel de elote

What a delicious and delightful way to spend my second day back home in Oaxaca.

 

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Yesterday, Oaxaca Sabe kicked off a week of delicious dining; three-course meals, including beer, mezcal, or wine, for only 250 pesos per person at some of the top restaurants in the city.  As readers of Oaxaca-The Year After already know, blogger buddy Chris and yours truly couldn’t resist and we were first to the table at Las Quince Letras.  No sooner had we been seated in the lovely shaded patio, than chef Celia Florian came out to welcome us.

Celia Florian, chefWith every course, she continued to check in with us, explaining the ingredients and asking our opinion.  She also turned the tables on us and took out her smart phone to take our picture!

Sopa de tortilla de tomate de milpa (Tortilla soup with tomatillos and little balls of quesillo)

Sopa de tortilla de tomate de milpa (Tortilla soup with tomatillos and little balls of quesillo)

Camarones flameados en mezcal con mole negro de chicatana (Shrimp flambéed in mezcal on a bed of chicatana black mole sauce)

Camarones flameados en mezcal con mole negro de chicatana (Shrimp flambéed in mezcal on a bed of black mole made with the rainy season insect, chicatanas)

Helado de maracuya con buñelos con miel de piloncillo (Maracuya sorbet with buñuelos drizzled with melted piloncillo, which is similar to brown sugar)

Helado de maracuya con buñelos con miel de piloncillo (Maracuya sorbet with buñuelos drizzled with a honey of piloncillo, which is similar to brown sugar)

Every dish conveyed Chef Florian’s pride in her heritage — from the fresh locally sourced ingredients to her original interpretations of traditional Oaxacan cuisine — and then there was the love and joy she radiated.

By the way, this is what it looks like to sit across the table from a blogger…

Chile en nogada

Chris photographing his Chile en Nogada

If it’s Tuesday, it must mean another Oaxaca Sabe restaurant to try…  ¡Buen provecho!

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