The food gallery is an off-shoot of the bakery where hand-crafted jellies, jams, edible oils, cheeses, herbs and fresh wild mushrooms from the Sierra Norte are featured prominently on custom-built wood shelving and in commercial refrigerator cases.
This is where Paulina Garcia Hernandez works her culinary magic in a small space that yields big — and delicious — results. By her side is Daniel Lopez Gonzalez who attends to procuring deliciousness from the best purveyors.
Shelves are stocked with wild mushroom marinated in vinaigrette, pickled carrots, cucumbers, and vegetable mix. Here you can find organic honey infused with cardamom, too.
All the cooking and canning is done on the premises using fresh organic fruits and vegetables that are local to Oaxaca. Purveyors are selected for the quality of what they produce. Paulina and Daniel establish personal relationships with each.
Silbestre Perez Hernandez comes to Oaxaca from Pueblo Manzanito Tepantepec, in the municipality of Santa Maria Peñoles in the Mixteca mountains west of Zimatlan. Here he harvests the most gorgeous mushrooms I’ve ever seen. He delivers them to Suculenta weekly. I was there on a Tuesday morning to watch the harvest come in.
The artisanal cheese is wonderful for omelets, on top of toast or to eat as a post-dinner course with fresh fruit and a glass of mezcal.
Andres Alquiara developed a recipe for rooibos tea that he brought to Suculenta for sampling. I smelled it. Delicious. Succulent! Andres is a barrista and his full-time job is at La Brujula. He has a passion for great food and beverage.
This creative food gallery endeavor reminds me of a time past when I owned and operated a gourmet cookware shop and cooking school. I, too, once made and sold jams, jellies, cheesecakes, and catered meals. Now, I prefer to support those who believe that good food is an essential part of living a quality life.
Suculenta, Porfirio Diaz #207-G, Centro Historico, Tel: 951-321-3756 (closed Sunday)