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Posts Tagged ‘Origen’

Day four of B’s Week in Oaxaca had B relying on yours truly for the day’s sights and sounds.  Where to begin?  The answer, because it was near Casita Colibrí and we had just been to Mitla and Monte Albán, was the Museo de Arte Prehispánico de México Rufino Tamayo (Rufino Tamayo Museum of Prehispanic Art).  The collection is spread over five rooms surrounding a courtyard in a 16th century colonial building.  Each room is painted a different iconic Mexican color, chosen by the late Zapotec Oaxaqueño artist Rufino Tamayo, to highlight the pieces of his extraordinary collection.

Next we walked down to and through the iron gates, designed by Francisco Toledo, and across the brick pathway of the Centro Cultural San Pablo (Cultural Center of San Pablo).  We explored the interior rooms of this ex-convent, now an academic research and cultural center, that hosts concerts, lectures, exhibitions, and houses a library.  Pausing to rest, we took advantage of the cafe in the courtyard to order a couple of aguas.

Our thirst quenched, we walked around the corner to the Museo Textil de Oaxaca (Textile Museum of Oaxaca) to explore the ground floor and upstairs exhibitions of one of this textile lover’s favorite museums.  One of the exhibits was the stunning “Almas bordadas, vestido y ornamento en el Istmo de Tehuantepec” — displaying the iconic embroidered clothing of the Isthmus of Tehuantepec.  (Think, the dress of Frida Kahlo.)

Forty-five minutes later, we were certifiably hungry and, lucky for us, Origen, restaurant of Top Chef Mexico 2016 winner, Rodolfo Castellanos, and one of my oft recommended restaurants in Oaxaca, was only a block away.  As always, its relaxing interior, attentive service, and delicious food provided a perfect respite.

Once rested and satiated, it felt good to set feet to pavement for the short walk to the Catedral Metropolitana de Nuestra Señora de la Asunción (Cathedral of Our Lady of the Assumption).  The cathedral towers over the zocaló and the Alameda.  The construction of this green cantera (stone) edifice began in 1535 and was consecrated on July 12, 1733.  It is dominated by a spectacular altar and lined, on both sides, with chapels — the most important being that of Señor del Rayo.  In addition, it is home to one of the historic pipe organs of Oaxaca.

After being wowed by the Cathedral’s soaring ceiling, altar, art, chapels, and organ, we crossed Independencia for a taste of the modern — the Museo de los Pintores Oaxaqueños (Museum of Oaxacan Painters).  This, often overlooked, two-story restored colonial era mansion showcases the creativity and talent of Oaxaca’s painters.  I had been to the museum only a month before, but the exhibitions are ever-changing, and new artists were on display.

Of course, no day in Oaxaca is complete without a parade and we were not disappointed.  We departed the Museo de los Pintores Oaxaqueños to be greeted with a calenda (parade) by “Ranchu Gubiña” from Union Hidalgo in the Isthmus of Tehuantepec region — attired in clothing similar to that which we had seen earlier in the day at the textile museum.  We had come full circle!

Another long day’s journey into evening….  However, we weren’t finished yet; two more days await!

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Yesterday, we ended our Oaxaca Sabe journey at Origen, the creation of celebrated owner/chef, Rodolfo CastellanosP1140365 Here, we had a choice between three items for each course.  Hmmm, we should have invited a third person to join us!  I began with a salad filled with tiny wild and incredibly flavorful mushrooms.  The combination of textures and flavors was brilliant.

Ensalada de hongos serranos, toronja , pepitas y manzanita criolla (Wild mushroom salad, grapefruit, local apple puree and pumpkin seeds)

Ensalada de hongos serranos, toronja, pepitas y manzanita criolla (Wild mushroom salad, grapefruit, local apple puree and pumpkin seeds)

Though the spaghetti and meatballs tempted me (who wouldn’t want to see what a renown Mexican chef does with this Italian/American classic), Chris took care of that.  Besides, I’d already decided on pozole, a Mexican comfort food that dates back to Pre-Hispanic days.  And, it was sublime!

Pozole verde de pescado (Fish of the day in green pozole)

Pozole verde de pescado (Fish of the day in green hominy soup)

My dessert wasn’t very photogenic but it tasted divine and those meringue wafers melted in the mouth.

Sopa fría de durazno, espumoso, merengue y yogurt (Chilled peach soup, fresh fruit, meringue wafers and frozen yogurt)

Sopa fría de durazno, espumoso, merengue y yogurt (Chilled peach soup, fresh fruit, meringue wafers and frozen yogurt)

We were seated upstairs in a light and airy dining room at a table affording a view of the comings and goings along Avenida Miguel Hidalgo.

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Origen provided a lovely and delectable conclusion to our journey through Oaxaca city’s finer dining scene for only 250 pesos (US $14.62) per meal, including beverage.  Now, when asked, I have more restaurant recommendations to give — and that’s what restaurant week is all about!

However, I’m looking forward to getting back to the mercados and street food.  ¡Buen provecho a tod@s!

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