Food design gallery Suculenta, on Avenida Porfiirio Diaz #207-G, Oaxaca Centro
You might walk by the unmarked building painted sky blue and not even notice what’s inside. Down the street from Boulanc bakery on Av. Porfirio Diaz, closer to Morelos than Murguia, is Suculenta.
Unmarked store front with hidden delicious secrets inside
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.
Pink wild mushrooms fresh from the Sierra Norte, Oaxaca
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.
Daniel weighs wild mushrooms that grower has just brought in
Not much more to say, other than a great gift for self or another — to drizzle or spread
Jars of succulent condiments to top with, marinate and savor
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.
Natural light illuminates the interior of Suculenta where Paulina works
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.
Paulina’s hand-crafted hibiscus (jamaica) jelly
Sibestre Perez Hernandez brings wild mushrooms to Oaxaca from three-hours away
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.
Top shelf, my favorite: kefir cheese in olive oil, bay leaf, whole black pepper
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.
A sampling of hand-crafted rooibos tea, from Andres Alquiara
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 mixed vegetable medley has onions, chiles and spices — top on sandwiches
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.
For example, flavored oils (sesame) and vinegars (apple) for eating and cooking!
Pickled scallions in vinaigrette — another dill pickle version
Suculenta, Porfirio Diaz #207-G, Centro Historico, Tel: 951-321-3756 (closed Sunday)
sorry I missed you Norma. Oaxaca was a special treat!! Loved the food, crafts, cemeteries,flowers, people etc.Our guide at Monte Alban was wonderful. But our guide Tomas who took us around was NOT! and expensive too.
Again, sorry I missed you
Marcia Meyers
Cindy’s sister
Hi Marcia, I’m sorry I missed you, too. I’m in Santa Cruz now until Monday. I’m so glad to hear you love Oaxaca. And I’m sorry to hear about your guide experience. I usually recommend Pablo Gonzalez or Rene Cabrera.
Perhaps we will meet in the future.
Best,
Norma
Looks fabulous!! I want to try those pink mushrooms – and more!!
Thanks!
Suzanne, I did a simple sautee with butter and olive oil, adding a little salt at the end. The pink mushrooms were delicious on toast, with a side of aged goat cheese, also from Suculenta. I think I paid 50 pesos for the mushrooms!
Hi Norma.
I met you in a shop in Oaxaca when you were with our mutual friend, Carol Lynne, and then I had the great pleasure of visiting your unique house on the Home Tours sponsored by the OLL. (Michelle Verduzco and I are friends)
I found out about and signed up for your blog, and have been enjoying your writing and insights ever since. Every time I think, “That was Norma’s best blog, yet.” you come up with yet another best blog!
I’ve really enjoyed the photos and information on your blog, and have shared it with several people, two of whom will be coming to Oaxaca for a workshop in October, one of whom is strongly leaning toward joining you for one of your trips.
It’s a pleasure to read your blog, Norma. I’m anxious to return to Oaxaca (December through February) so I can visit the Suculenta and Bulanc bakery and many of the other locations you have written about.
Thank you and warmest,
Elaina Hershowitz (I stay at the Oaxaca Learning Center when in Oaxaca.)
Hi, Elaina, yes, I remember you from the shop, and for your warmth when you were in my casita during the home tour. Thank you for reading (and enjoying), and commenting and referring what I write to others. I’m grateful. See you when you return. I’ll look forward to our next time together. -Norma
HolaNorma,
Can’t wait to try it .Looks wonderful. It’s on our list for Ovtober.
Abrazos,
Jo Ann and Tom
You’ll love it!
Oh Norma!
You are a treasure for bringing all these wonderful people, shops and products to our attention!
Thank you, Lynn
Thanks, Lynn. For your support, comments and love of Oaxaca.
What a great find, Norma! I have to go when I get back in Oaxaca next spring.
Hi, Hollie, both you and Dre will appreciate the food art here.
Can’t wait to get back to Oaxaca. My mouth is watering.
Thanks, Mary. Enjoy, when you return.
What a delicious post, Norma. We are so fortunate to have first Boulenc and now Suculenta here in Oaxaca.
Martha