From restaurants to street food to home cooks, for the last seven weeks I have been making up for eight months away from my favorite Oaxacan food.
Molcajete de Aguachile – Asador Bacanora, Oaxaca de Juárez
Camarones al Mezcal – Asador Bacanora, Oaxaca de Juárez
Sopa de Flor de Calabaza & Quesadilla – Tlamanalli, Teotitlán del Valle
Camaron Baja – Taco Sireno, Oaxaca de Juárez
Empanada de Amarillo filling – El Buen Sasón, San Antonino Castillo Velasco
Empanada de Amarillo – El Buen Sasón, San Antonino Castillo Velasco
Tamales de Mole Amarillo – Emilia Gonzalez Martinez, Teotitlán del Valle
Unwrapped Tamal de Mole Amarillo – Emilia Gonzalez Martinez, Teotitlán del Valle
Mole Negro simmering on stove – Emilia Gonzalez Martinez, Teotitlán del Valle
Mole Negro served over hen with rice – Emilia Gonzalez Martinez, Teotitlán del Valle
And then there was Barbacoa de Chivo at Adolfa’s stall in the Tlacolula de Matamoros mercado. It smelled so good and I was so hungry, I forgot to take a photo! However, most of the time I’ve been dining at home on tamales from the gal around the corner and my own version of empanadas made with hot-off-the-comal tortillas from the gal across the street.
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View From Casita Colibrí 