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Thursday November 23 2017

Food & Wine
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Dining Overview in Oaxaca: Part 2

To continue with our story on eating in Oaxaca (a few months back), I will now provide you some reviews to the top restaurants in town. El Tigre Owners Hilarino and Sara pray for the day electricity arrives at their combined roadside eatery and mezcal factory. But for the rest of us, it can’t get any more authentic, rural and good! ...

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Production of Pulque in Matatlan Oaxaca …A Family Tradition

It’s still dark when Abraham Cortés García is in his field on the outskirts of Matatlán, harvesting aguamiel, the “honey water” used to produce pulque (POOL – kay), the naturally fermented drink. He usually awakens at 5 a.m., and either walks to el campo on his own, or en route stops by son Lorenzo’s homestead to ask him to come along...

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Olé to Mole: Recipes and More

Some sauces are synonymous with their countries of origin – béarnaise from France, tomato-y Italian marinara, and intriguing curry of India. In Mexico, it’s mole (MOH-le), and Oaxaca is where it has achieved perfection. Legend has it that in the late 17th century a nun in Puebla, near Mexico City, wanted to honor the Viceroy for building a ...

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Stuffed Avocado with cooked Chicharron

Ingredients: • ½ Avocado • Cooked “Chicharron Prensado” • Refried beans • Fresh grated cheese Chicharron Prensado (Ingredients) • 18 oz. Pork “Chicharron” • 1 Tomato • 6 Serrano Peppers • 1 cube of “Consomate” or “Chicken flavor Bouillon” Procedure: 1. Wash the peppers and tomato. Roast...

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Arroz Poblano: How to Prepare

INGREDIENTS (1 serving): Sliced Poblano Pepper 2 tbsp Cooked Rice 1 serving Corn Kernels 14 oz. (400 gr.) “Flor de Cal 7 oz. (200 gr.) Finely Chopped “Epazote” 1 branch Milk 2 cups Sour cream ½ cup Chicken soup 4 cups Butter 1...

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Chile Poblano: How to Prepare

CHILE POBLANO Ingredients (1 serving): Poached "Poblano" Pepper 1 piece Zucchini Blossom 4.2 oz. (120 g) "Oaxaca" Cheese 1.8 oz. (50 g) Mexican Rice 1/2 cup Avocado Sauce 6 tbsp Chopped Parsley .03 oz. (1 g) Stuffing Ingredients: “Flor de Calabaza” 1/2 piece Corn Kernels 4 tbsp Chopped Onions 2 ...

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Dining Overview in Oaxaca: Part 1

From the seven moles to fried grasshoppers, culinary seduction abounds in southern Mexico For the next two Ventana editions, I will provide you with an overview to some of the best dining in Oaxaca. In the first part, I will give you an overview of the choices you have and in the next edition, I will provide a sample of the best restaurants aro...

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Chalupas: How to Prepare

Ingredients (1 serving): Small tortillas (around 4-5 inches in diameter) 4 Pieces Green cooked Salsa 2 Tablespoons Chipotle Salsa 2 Tablespoons Chopped White Onion 2 Teaspoons Shredded Beef 5 oz. Melted Pork Butter 2 Tablespoons Procedure: 1.Dip tortillas in the melted pork butter and drain excess. 2.Slightly “brown”...

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Chile Relleno: How to Prepare

Ancho Pepper (Not always spicy) filled with grilled arrachera steak soaked with a combination of black beans and avocado sauce. Topped with cream. Ingredients: Ancho Pepper 1 Piece Ranchero Sauce 1 oz (2 Tablespoons) Arrachera Steak 7 oz Mexican Sauce 4.2 oz Apple Vinegar .34 oz (1 Teaspoon) Salt .07 oz Water 17 oz Bean ...

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Arrachera Molcajete: How To Prepare

Ingredients: Beef flank steak (arrachera) 8.00 Oz. “Ranchero” cheese 1.75 Oz. Mexican sausage(chorizo) 1.75 Oz. Roasted cactus (nopales) 0.88 Oz. Fresh avocado 1.75 Oz. House “salsa” 2.00 Oz. “Charro” style beans 2.00 Oz. Cooking oil 0.01 Oz. Procedure: 1. Cut and grill sausages and cactus ...

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