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Posts Tagged ‘restaurants’

Having lived most of my life with the Pacific Ocean fifteen minutes to the west and the San Francisco Bay five minutes to the east, I never thought I could live where I was landlocked.  But here I am, living in Oaxaca de Juárez, a city nestled in a valley surrounded by rugged mountain ranges, with not a beach in sight.  This daunting terrain has not only helped to preserve the area’s indigenous traditions and colonial architecture, it has also prevented easy access to the state of Oaxaca’s beautiful beaches only 160+ miles from the city.

Yes, there are regular flights to Huatulco and Puerto Escondido, but they are costly.   Most people choose to take one of several buses/vans or to drive themselves up and over the narrow, winding, pot-holed, and tope (speed-bump) laden roads through the Sierra Madre del Sur.  It takes from six to seven hours, depending on how fast one drives, how many slow-moving vehicles one encounters, and how much road repair brings the car to a halt.  Thus, I haven’t been to the coast of Oaxaca for almost five years.  And so, when a friend offered a trip to the coast, I accepted.

Foreground pine trees; background mountains

However, instead of a day-long grueling drive to the beach of San Agustinillo, we climbed 8,400 feet up into the clouds, where we stopped in San Jose del Pacifico.  Home for the night was one of the sweet little cabañas at La Puesta del Sol.  Lightening lit up the sky and thunder rumbled, but I was warm and cozy courtesy of a roaring fire one of the staff had set in the stone chimenea (fireplace).

3 cabañas and trees

The village of San Jose del Pacifico rests on a ridge and is often encircled in Brigadoon like fog.  This is mushroom (magic and otherwise) territory and it is home to quite a mixture of temporary and permanent residents — one of whom runs a fabulously funky restaurant, La Taberna de los Duendes.  The food is fabulous, but a warning is in order:  The portions are enormous!

Mural on wall, La Taberna de los Duendes

After a leisurely morning, we set off for the (mostly) downhill drive to the coast!  Do you see me smiling?

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Yesterday, as I was walking home, the eyes of these guys caught my eye.

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More eyes beckoned me across the large driveway/parking area, that separated the mural filled walls from the sidewalk.

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A sign for Okupa Visual Oaxaca was pointing the way, so I figured I must not be trespassing and might even be welcome.

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More eyes drew me toward an open door…

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I peered inside the Taller de Grafica Experimental de Oaxaca and was greeted with the warm smile of artist, Guillermo Pacheco López.  He showed me around the light airy gallery and studio and explained the programs they offer.  We then proceeded through an open doorway into a another multipurpose space.

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Besides more gallery and workshop space, it is home to Café Panartesano and where his delightful wife, Kate, along with an assistant, bake brownies, blondies, chocolate chip cookies, oatmeal cookies, and other yummy looking sweets.  In addition, they make homemade pizza and tortas.

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As you may have guessed from the above menu, Kate is from the USA — San Francisco to be geographically precise.  We had much in common and I stayed for almost half an hour chatting with her.  Naturally, I couldn’t resist buying a chicken with zucchini and red bell pepper torta on focaccia, which was muy sabrosa!

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If you are in town, I highly recommend stopping by Taller de Grafica Experimental de Oaxaca and Café Panartesana.  They are located at La Noria 305 (at the corner of Melchor Ocampo).

Nourishing body and soul — that’s Oaxaca!

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Domingo’s escape from the city out into the countryside of Oaxaca brought back one of my fondest childhood memories:  Sunday drives with my grandparents into the golden hills of northern California.  Two-lane winding roads with only the occasional car or pickup truck; farms, fields, and roadside stands outside my rolled down window always brought a sense of adventure mixed with freedom and serenity.  And, it still does…

Oaxaca city to Teotitlán del Valle, where we yielded to a herd of cattle.

Close-up white bull

Santiago Matalán past fields of agave to San Baltazar Chichicapam.

Agave fields with mountain in distance

We continued on the mostly deserted road  towards Octotlán de Morelos.

Tile roof lean-to on rocky outcrop

Onto Hwy. 175 and a lunch stop at the roadside restaurant, between Santo Tomás Jalieza and San Martín Tilcajete, from almost two weeks earlier.

Sign for Los Huamuches with tables in background

And this time we noted the name:  Los Huamuches.  Another delicious comida… a perfect way to end our meandering and head for home.

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Tuesday, not only brought the previously mentioned Carnaval, San Martín Tilcajete style, it also provided comida, muy sabrosa.  No, not one of the 4 restaurants in Oaxaca recently listed in the 101 Best Restaurants in Latin America and the Caribbean.  I’m talking about al fresco dining in a roadside restaurant.  Sitting under the branches of a large shade tree on plastic chairs, around a plastic table, with cars and trucks speeding by, it was surprisingly tranquil.

Woman cooking on comal

We had ringside seats as our lunch was prepared on a well seasoned comal.  I couldn’t help thinking as we sat at this unpretentious restaurant, in the middle of the fields that yielded the ingredients for our lunch, prepared according to culinary traditions passed down through generations of Zapotecos, this is quintessential “slow food.”

Woman lifting tlayuda off comal

That’s my tlayuda (sometimes spelled, clayuda) being lifted off the comal — and it was one of the best I’ve eaten!  Fyi, tlayudas are one of the 10 Essential Things To Eat And Drink In Oaxaca.

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For more on our yummy lunch, see Chris’s blog post, Fat Tuesday done right.  Alas, neither one of us took note of the name of the restaurant — all I know is it’s on the east side of Hwy 175, between San Martín Tilcajete and San Tomás Jalieza.

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When you are caught in stop and go (mostly stopped) traffic and getting hungrier by the minute, the only thing to do is turn off onto a side street and find an Irish pub.

Hamburger and French fries = comfort food to soothe the traffic-challenged soul.  But, in Oaxaca???  Yes, McCarthy’s Irish Pub in Reforma!  Probably wasn’t the best dining decision we have ever made.  French fries were pretty good, but hamburgers left a lot to be desired.  However, by the time we left, the traffic had thinned and it was smooth sailing home!

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I kind of have an unwritten rule for this blog of not promoting commercial enterprises.  However, being an alumna of the sixties, I wholeheartedly subscribe to the rule that rules (especially unspoken ones) were made to be broken.  Thus I encourage you to click on the “Behind the Scenes” videos of season 9 of Rick Bayless, Mexico: One Plate at a Time in Oaxaca.  Start with episode 13 and work your way backwards.  These “Behind the Scenes” clips really do give a flavor of the culinary culture, traditions, and scenery of Oaxaca.

If you are in El Norte, watch the shows.  What’s not to like?  Come on down!!!

h/t: Margie B.

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A meal named for the 3 parts of a bullfight?  Yes, the origin of the name of Mexico’s ubiquitous 3-course, fixed price, midday meal, Comida Corrida, is derived from the “Tres tiempos” of a “Corrida de toros.”

Ordinarily, simple and substantial, chef Jean Michel Thomas of Gío (aka, Dondé está el Chef?) has taken it to a French infused gourmet level — all for only 80 pesos.  My lunch on Monday…

Crema de Flor de Calabaza al Aji Panca

Crema de Flor de Calabaza al Aji Panca accompanied by Agua de Jamaica

Tartare de Atún Fresco con Tomate y Arroz a la Mostaza de Dijon

Tartare de Atún Fresco con Tomate y Arroz a la Mostaza de Dijon

Pastel de Chocolate Oaxaca con Coulis de Mango

Pastel de Chocolate Oaxaca con Coulis de Mango

Gío currently can be found at Eucaliptos 407A, Colonia Reforma, in the city of Oaxaca.  It is open Monday through Friday, from 2:00 – 5:00 PM.

¡Buen provecho!

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They say, “politics makes strange bedfellow.”  Rivers do too, as US, Mexico reach pact on Colorado River water sale.  Hopefully, Mexico isn’t getting the short end of the stick, like Southern California’s Imperial Irrigation District is accusing its SoCal neighbor, the Metropolitan Water District, of handing it.

Having grown up and spending most of my life in Northern California and suffering through a couple of major droughts that included water rationing, while water flowed south to fill LA’s swimming pools and water its lawns, the only answer to stave off the upcoming worldwide “water wars,” is the recognition that water is a precious resource that must be conserved and not wasted.

Hmmm… I wonder how these neighbors on the 500 block of Avenida Morelos get along?

Front of Iglesia Evangelica Bautista

Outside of vegetariano Flor de Loto restaurant

Sign on building, Mezcalería In Situ Torrentera

The mezcalería is the newest addition to the ‘hood and for some reason it tickled me that the vegetarian restaurant is the only thing standing between it and the Baptist church.

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El Grito not only heralds green, white, and red decorations, clothing, and Mexican flags.  It is also the season to savor the multi-layered, delicate flavors of Chiles en Nogada and delight in its colorful, patriotic presentation.  Legend has it, the dish was created in 1821 by nuns in Puebla to honor a visit by Mexican General Augustín de Iturbide, that pretty much signaled the end of the eleven-year long Mexican War of Independence.

There are probably as many recipes for Chiles en Nogada as there are chefs and abuelas, but the basics include green poblano chiles stuffed with a picadillo of meats, fruits, nuts, herbs and spices; served with a creamy white cheese and walnut sauce; and topped with a garnish of red pomegranate seeds, walnuts, and the green of chopped parsley.

Serving of Chiles en Nogada on a white plate.

This was my lunch of Chiles en Nogada today at La Popular, a delightful new restaurant in Oaxaca (Garcia Vigil 519, Centro).  Yummm….

(ps)  Chris just posted this video of Lina Fernandez making Chiles en Nogada.  She makes it look almost doable!

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Thursday night was the kickoff event for the 5th annual El Saber Del Sabor (literally, the knowledge of flavor) Festival Gastronómico Oaxaca 2012.  Early in the day, the Plaza de la Danza had been tented and turned into a colorful banquet hall.

Interior of large tent decorated with multicolor tableclothes and papel picado on ceiling

A couple of the evening’s chefs arrived early and were cooling their heels, waiting to begin doing what they do best.  Hmmm… what’s with the bricks on top of the cantera?  (Stay tuned!)

2 chefs sitting behind brick platform

By 9:30 PM the tables had filled and cooking was well underway.

Young man in chef's toque sauteeing bananas.

Casa Oaxaca chef and event host, Alejandro Ruiz Olmedo circulated, greeted old friends and fans, and was interviewed by a crush of press.  Cameras and microphones were omnipresent — good for publicity, bad for navigating the aisles en route to food!

Chef Alejandro Ruiz Olmedo talking to a table filled with people.

To begin the evening and ready the palate, wines, beers, aguas, and (of course!) mezcals were offered.  We sampled a couple of mezcals from El Jolgorio and all I can say is, Wow!  (BTW, that’s a good, “Wow!”)

Bottles of El Jolgorio Mezcal on a table.

The festival seeks to promote and protect Oaxaca’s traditional cuisine and to inspire innovation.  For this evening’s event, we were invited to sample an incredible range of appetizers, side dishes, main courses, and desserts from 23 cooks, representing the 8 regions of Oaxaca.

A bowl of a stew surrounded by platters of limes, rice, cilantro, and onions.

I think I must have tasted at least 30 dishes — and this was late at night.  Needless to say, no breakfast for me the next morning.

Serving pans of food.

And, remember the bricks?   My favorite sight of the evening were the little piggies roasting on bamboo skewers over red and white-hot coals.  The tag line for the festival is, “tierra, fuego y cocina” (earth, fire, and kitchen).  Yes!!!

Roasting pigs on bamboo skewers over hot coals.

From the Plaza de la Danza, the festival moves to restaurants throughout the city, where 36 renowned chefs from all over Mexico have come to prepare innovative cuisine that pays homage to Oaxaqueño foodstuffs and traditions.

A big “thank you” to Henry and Rosa (Amate Books) for inviting me to share such a delightful and delicious evening!

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And, then there was the Festival de los 7 Moles opening buffet lunch set amidst the beauty and tranquility of the Jardín Etnobotánico.  Serendipity and synchronicity brought us there… running into a friend, conversation, investigation (see pots below), and her enthusiasm and powers of persuasion (gracias, Rosa!) had us purchasing tickets on the spot.

While kitchen staff prepared the serving platters and bowls…

Woman in apron and wearing hairnet, scoops cooked rice out of a large bucket.

Dancers gathered on the Alameda for a calenda that would lead people the luncheon.

Two women displaying their long  colorful full skirts

They included a number of small children…

Woman squatting down and clasping hands with a toddler-age boy - both in indigenous dress

The calenda, including the requisite marmota (giant cloth balloon), monos (giant puppets), band, dancers with canastas (see yesterday’s post), and the sponsoring banner of CANIRAC (national association of the restaurant and food industries), made its way up the Alcalá…

Procession with marmota, monos, and banner

before turning onto Constitución and entering the Jardín, where wait staff and divine moles awaited.

Wait staff, wearing black, white, and grey gathered next to table.

Yummm, mole negro

Large green pottery bowls filled with black mole.

Mole amarillo

Green pottery bowls of red colored moles

Mole coloradito

Green ceramic pot with red mole.

Mole verde

Green mole in green ceramic pot

There was also mole chichilo, mole manchamanteles, and mole rojo.  I tried them all!!!  And, I haven’t even mentioned the cervesa, mezcal, aguas, and appetizers of quesillo, chicharon, and tacos filled with guacamole and chapulines (grasshoppers).  You’ll have to switch over to Chris’s blog to see those and much more.  Oh, and for dessert, a scoop of each of my favorite nieves (sherbet); leche quemada (burned milk) and tuna (cactus fruit).

A day filled with light, color, music, fabulous food, and, most of all, wonderful friends — the recipe for a perfect day!

(ps)  There are almost 50 restaurants around town that will be featuring mole as part of this 12-day festival.

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I’m again in the San Francisco Bay Area, visiting family and friends and taking care of the odds and ends of still maintaining a presence here, while living in Oaxaca.  We’ve had clear blue skies and sun and, except for the high-speed pace and exorbitant price of food, it “almost” feels like home.  Hey, I even bought some resin chairs for my son’s backyard and ate some of the best Mexican food ever (in the USA) at Doña Tomás in Oakland.  (FYI:  The Callos con Sopa de Elote — puréed corn soup with seared day boat scallops and fingerling potatoes, roasted poblano chiles and cilantro, served with arroz achiote — was divine.)

To also keep from getting too homesick for Oaxaca, there are a currently a couple of exhibits in San Francisco I plan to see while here.  I found out about The Magic Surrealists of Oaxaca, Mexico from the Oaxacan surrealism hits the SF Mexican consulate article in the SFBG, which explains…

Aquatint etching

Francisco Toledo’s aquatint etching “Self Portrait”

The Zapotec identity … is one of the unifiers of the exhibit, which contains the works of not only [Rufino] Tamayo and [Francisco] Toledo but also artists who were inspired by their work like Justina Fuentes Zárate, she of the reclining mermaid and arresting red dress. Perhaps the works don’t look similar, but they represent the diversity and breadth of the work to come out of the surrealist Zapotec tradition in Oaxaca.

And, then I read the NPR story, In Mexico, Mixed Genders And ‘Muxes’, about a Galería de la Raza exhibit.

Parade of Muxes in traje of Juchitán

Photo from the exhibit

Searching for Queertopia revisits the experiences of Alexander Hernandez’s participation and Neil Rivas’ visual documentation of what is called, the Vela de ‘Las Intrépidas.’ This event, a 3-day celebration, is held annually in the town of Juchitán de Zaragoza, Oaxaca, México, in honor of its Muxe community.

Hmmm… maybe I’ll take the ferry over to “The City” tomorrow.

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Italy…

Oval sign: Il Fornaio biologico

California…

Oval sign: Il Fornaio Authentic Italian Restaurant and Bakery

Oaxaca…

Oval sign: Il Fornaro Cucina Italiana Oaxaca - Mexico

Triplets, separated at birth?

 

 

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Decorations have begun going up around town and, at this time of year, La Olla offers the complete dining experience…

Skeleton in pink skirt and feather boa seated on a bench

A warm welcome from the hostess.

Skeleton with sombrero hanging on wall.

Waiters standing ready to take your order.

Day-glo orange butterfly skeleton hanging in a tree.

And, una mariposa hanging out, ready to wish you “¡buen provecho!”

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