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Posts Tagged ‘comal’

Still lifes in Teotitlán del Valle

Posted in Creativity, Culture, Flora, Travel & Tourism, tagged , , , , , , , , , , , on July 1, 2022| 6 Comments »

These are the scenes that soothe my soul…

Metates, molcajete, and comal.
Barro rojo and cactus.
Chiles and bean pot.
Black beans.
Cactus and agave.

A long weekend spent with my comadres and compadre at Tierra Antigua.

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Teotitlán comida and announcement

Posted in Culture, Food, Travel & Tourism, tagged , , , , , , , , , , on June 13, 2021| 6 Comments »

I know, the recent blog posts have been few and far between — and they will continue to be so for a couple of weeks. After twelve years, I am moving across town to a new-to-me, but old to the city, neighborhood. In the meantime, enjoy photos from our recent comida at the Tierra Antigua cocina de humo (traditional outdoor kitchen).

Tierra Antigua cocinera, Carina Santiago
Sopa de guías
Tortillas hot off the comal
Mole almendrado
Kalisa and the sheep
Nieve de mango

Stay tuned for news from the new Casita Colibrí neighborhood and home.

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Hot off the comal

Posted in Food, Travel & Tourism, tagged , , , , , , , , on November 7, 2019| 4 Comments »

An hour south of Oaxaca city, the Zapotec village of San Antonino Castillo Velasco has much to recommend it. Besides the fields of flowers raised to decorate graves and altars throughout the valley and inspire elaborate floral designs on its blouses and dresses, the cocineras (cooks) of San Antonino serve a distinctive and delicious Empanada de Amarillo — a dish I never miss and one that has earned the village the (perhaps self-proclaimed) title, “world capital of the empanada.”

The main ingredients of the filling are pork broth, chile guajillo, masa, manteca, and cilantro. However, undoubtedly each cook adds her own secret seasoning(s).

Hot off the (tortilla) press, tortillas are placed on the comal to cook.

Once they reach the correct texture, the filling is spooned onto the tortilla and it is folded in half to be cooked, flipped, cooked, and flipped again until ready to serve.

The empanadas are traditionally served on a bed of lettuce and garnished with radishes and lime wedges and there is usually a small dish of pickled onion slices to further enhance the flavor. Yes, I ate the whole thing and it was riquisima!

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Cocinera power

Posted in Culture, Food, food festival, Travel & Tourism, tagged , , , , , , , , , , , , , on April 22, 2018| 12 Comments »

Beginning Wednesday, April 25, there will be a four-day gathering of cooks in the Plaza de la Danza — and not just any cooks!  The second Encuentro de Cocineras Tradicionales de Oaxaca will be hosting 85 traditional female cooks from Oaxaca’s 8 regions, representing 10 ethnic groups and 58 communities.  They will be offering more than 300 dishes, 30 desserts, 20 traditional beverages, and 70 varieties of tamales for sale from 1:00 PM – 9:00 PM each day in the Plaza de la Danza of Oaxaca.  In addition, there will be cooking demonstrations, lectures, and regional music and folkloric dancing to entertain diners.

Cocineras 2018_1

The Cocineras Tradicionales de Oaxaca Facebook page explains that they are an organization that promotes the ancestral tradition of Oaxacan cuisine carried out by its women — an inheritance transmitted from grandmother to mother and from mother to daughter. 

As you can see from these photos I’ve taken during the past year in Teotitlán del Valle…

Recipes and techniques…

And love and reverence for the knowledge and experience continues to be passed down through the generations.

Last year’s encuentro was fabulously delicious!  If you are in Oaxaca or can find a way to schedule a last-minute trip here, I highly recommend attending this year’s Encuentro de Cocineras Tradicionales de Oaxaca.  I’ll be there everyday and hope to see you.

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