There is SO much going on in Oaxaca right now that the doing isn’t leaving much time for the writing!
However, I’ll give it a try with today’s Feria del Tejate y el Tamal. The festival is part of an effort to preserve the food culture of the Zapotec.
What, you may ask, is tejate? It’s a frothy, refreshing, and nutritious non-alcoholic pre-Columbian beverage made from Nixtamal corn mixed with tree ash, toasted cacao beans, mamey seeds, and Rosita de Cacao flowers. The sale of tejate is the main economic activitity in San Andrés Huayapam, located about 7 miles north of the city, and it is prepared and served by the tejateras of the Unión de Mujeres Productoras del Tejate.
Then, of course, there were the tamales — in tin buckets and giant pots covered in layers of tea towels, many colorfully embroidered. So many vendors anxious to reach into the steaming buckets and so many varieties to choose from. Where does one start?
Blogger buddy Chris recommended the Rajas and Verde from the gal “down at that end,” a taste of a friend’s Flor de Calabaza added that to the list, Mole is a given, and I had to find Chichilo. The latter is one of the seven moles of Oaxaca, it is only served on special occasions, such as weddings and christenings, or when the crops have been harvested. Chilhuacle negro, mulatto, and pasilla chiles; blackened tortillas and seeds of the chiles; and avocado leaves (the latter imparting a subtle anise flavor) give it its distinctive flavor. After three unsuccessful attempts, eureka, I found it! And so I returned home with five mouth-watering tamales.
Speaking of ingredients like corn, cacao, chiles, and calabaza, for a graphic of foods Mexico gave to the world, click HERE.
¡Buen provecho!
Mexican Peso Converter
View From Casita Colibrí 