Information & History  Here we discuss preparation and interesting information on the history of some of  our favorite foods.

Glossary  New stuff from Oaxaca

Recipes

Some of our favorite recipes.  Check out the new Oaxaca offerings. 

One thing we love about Mexico is the food.  Certainly we enjoy street tacos and love to eat at the street vendors, but there is much more to Mexican food than the tacos, enchiladas and table salsa we see in most Mexican restaurants in the US.  Mexico has a deep history of foods, a blend of the influences of Mayan, Aztec and European cultures to say the least.  As we learn more about these wonderful foods we will post some of our favorite recipes here. Please feel free to download them and use them as you please.  If you wish to reprint them please ask permission.  We owe a great deal to Marilau Ricaud  from San Miguel de Allende where we took several days of her wonderful cooking classes.  She teaches the techniques of traditional Mexican cooking at her Traditional Mexican Cooking School.  Our salsa and tamale recipes are the result of our notes and her hand outs from her class, and we give her a big thank you for her excellent instruction.  If you love to cook, her classes are a once in a lifetime experience but a warning, once you have found the secret to good Mexican food preparation, eating out at many restaurants will become a big disappointment.  Just reading a recipe will not give you the background necessary to fully understand and appreciate the correct techniques.                                                                  

When we got to Huatulco we made an inland trip to Oaxaca, a must do for those who love Mexican food.  Oaxaca is rich in tradition and has a style of cooking that is unique to the region.  Famous for their 7 mole sauces as well as other interesting foods such as talyaudas, chapulines, gusanos, mescal, coffee some wonderful local cheeses amongst others.  Since we were in such a great region for foods we had to take some cooking classes.  Our first class was with Pilar at Casa Mi Sabores Cooking School who also owns the resturant La Olla and the B&B Casa de Sabores.  Since we were on a sailing schedule we were not able to make reservations too far in advance thus we were lucky to get into her class that had a total of eleven folks.  The day's recipe was already set and we were able to make the following:

• Sopa de Flor de Calabasa (Squash Blossom Soup)

• Salsa de Chile Pasilla Qaxaqueno con guasanito de Maguey

• Quesidillas de Championes, Huitlachoche y Queso

• Pollo en Mole Amarillo

• Arroz con Leche

While we loved Pilar's class we had our heart set on finding out how to make Mole Negro, for which Oaxaca is famous along with some Oaxacan Tamales. We asked Judy at our B&B, Casa Olin, and called Nora who runs Cocina Con Nora as well as Casa mis Requertos B&B.  Fortunately we were able to book a private class for these two time consuming recipes.  Nora was wonderful and we made the following:

• Sopa Campesina

• Tamales Oaxaquenos (filled with chicken and mole negro)

• Guacamole de Molcajete

• Mango geletin
   

 If you try some of the recipes please let us know how you liked them.  Most importantly of all please let us know if you find something wrong with them.  Feel free to ask us any questions also.  

Please check back frequently as we will be adding lots of recipes.