Category Archives: Food & Recipes

Bug Poetry to Whet Your Appetite: Oaxaca Inspiration

I asked my writing sisters who attended the 2017 Women’s Creative Writing and Yoga Retreat to write about their experience tasting Oaxaca edible bugs after I wrote the essay for Mexico News Daily. I just heard from Lee Schwartz, who offered up this poem as a taste bud tickler.

Birds, Bees and Witchery Grub by Lee Schwartz, New York City

He won’t eat bottom feeders,
shrimp, scallops, mollusks,
he says it’s not healthy
and religion has nothing to do with it.
I say, more for me.
As for red meat, or free range birds
he says he doesn’t need
to kill an animal to have a meal.
He’s happy with kale, tofu,
chick peas, yogurt from contented cows —
and water.

I’m not that zen. I will eat anything
that tempts me. Maguey worms on
matzoh, chicatanas on a bun.
I have no righteous reasons
to turn down fries, fructose or fajitas.
Give me some crunchy chapulines,
I love to pick the little legs out of my teeth.
Serve me stink bugs and ant larvae
down Oaxaca way,
And from Africa, termites lightly roasted,
with nutty bread crumbs is quite a delicacy.
And then you kiss me,
swirl your tongue in my mouth,
lounging on ocean bed crawlers,
scraps of ants and hoof legged lamb.
Tangled in our wet throng,
you lean in to me and taste the forbidden,
the unsavory, the agribusiness
of death and poor husbandry,
crowded pens, feathers flying.
My moist and warm cove,
the enemy you embrace,
the dreaded morsels of sustainable love.

Roasted, edible gusanos — the larvae of the maguey worm

Interested in participating in 2018. Dates are set: May 2-9, 2018. Still working on a place. Send me an email if you are interested.

Bugs in Mexico: More Than Transportation, Edible Insects

Bugs are ubiquitous here. Most often you see them driving down the cobblestone streets in the historic center of town or along the highway, packed with family members. I’ve seen eight people in a VW bug, five kids in the back seat, the driver behind the wheel, and his wife with a baby on her lap next to him. These bugs have been around a long time. Some are shiny with aluminum wheels. Others are rusted out, spitting smoke, and you wonder whether they have enough oomph left to get moving when the light turns green.

Do you see the escamoles hidden under lettuce and radishes?

But, these are not the bugs I’m talking about here. I want to focus on the edible kind: ants, grasshoppers, worms, beetles, larvae and grubs.

Now, I hear you. Most of you are saying eeewww or ugh. If you are a visitor or expat who does not venture beyond the ken, your utterance might be particularly vocal.

Don’t stop now! 800 words more. Click Here!

Mexico’s Ubiquitous Bugs in Mexico News Daily

by Norma Schafer

Footnote: I had the idea to write about edible insects in Mexico a couple of months ago, but it wasn’t until our 2017 Women’s Creative Writing and Yoga Retreat that I was truly inspired. Where else could I find a group of adventurous women, who come to Oaxaca to write, to join me in the conspiracy of eating culturally foreign food?

I’m “hamming it up” for the camera. Hmmmm, good. Yes, I ate it.

It had also been two months since I contributed a feature to Mexico News Daily and I surmised the publisher thought I had dropped off the map. So the writing retreat became my inspiration for this essay. (I also wrote about other things.)

This is a regular part of Janet’s cuisine, just a bit fancified at Casa Oaxaca.

One thing I’ve learned, you never know what you are capable of (doing or writing) unless you try.

Are you interested in our 2018 Women’s Creative Writing and Yoga Retreat? Send me an email and I’ll put you on the notification list.

You Are Invited: Italian Cultural Festival in Oaxaca

How Oaxaca Got Her Name: Guaje Seed Pods

When the Spanish arrived in southern Mexico in 1521, they found a region called Huāxyacac, the Nahuatl word for the pod of the tree Leucaena Leucocephala. Of course, they couldn’t pronounce it easily, so they renamed it with the moniker, Oaxaca. Originally, Oaxaca was pronounced wa-shaka from a medieval Spanish root. Now, the X is silent, so we say, wa-haka.

Ready to eat guaje seed pod. Yummy in the tummy.

The tree is also known by the Maya as Uaxim and in English as Leadtree, White Popinac and Wild Tamarind. The pod, spelled phonetically as either Huaje, Guaje or Huaxya, is not edible. Inside the pod container are small green seeds that plump up in early spring (here, in Oaxaca it is late January and early February). The growing range is from Central America to Southern California.

Peel open the deep purple pod and there you have a tangy, somewhat bitter bright green pea that is rich in protein. My Zapotec friends tell me this is a food staple eaten by the grandparents. That means food for the centuries.

Ready-to-eat guaje seeds. I’ve acquired a taste for them!

It will cure your digestive problems, says my friend Arnulfo.

Ah, just like mezcal, I answer him, and he smiles.

We both know there is truth to folk medicine here in the Valles Centrales de Oaxaca. Indigenous food is sustainable.

The land on which I live in Teotitlan del Valle is dotted with these trees. The ones closest to the casita are over twenty feet tall and branches laden with pods hang over the rails of my rooftop terrace now. The pods are within plucking distance. That makes me happy.

Landscape is dotted with guajes, good for erosion control and shade.

When I go up there to read a book in the hammock, I reach out, grab a branch and pick off a pod, open it up and pop the seeds into my mouth. They taste healthy and refreshing. A friend suggested they would be good in salad, too.

There are lots of tips for cooking with guaje seeds from this gourmet food site, Specialty Produce. The ground dried seeds flavor guacamole and traditional Oaxaqueño moles.

When you are in Oaxaca this time of year, give the guaje a try. You might be pleasantly surprised. You’ll find them on comedor tables as a snack, and in markets tied in bundles ready to take home. Be sure to hold the pods up to the light so you can see how plump the seeds are. That’s the It’s Ripe test.

Ripe ones are easily plucked. Open like beans!

 

 

It’s not too late to celebrate Mexico’s Three Kings Day, today!

Here’s my debut feature story at Mexico News Daily published today! I hope you enjoy. Again, happiest New Year.

Celebrate Kings Day with rosca de reyes