Our menu focused on mezcal including a flaming skewered pineapple and shrimp dish that went up in flames before we ate it. The pineapple chunks were soaked in mezcal so the natural sugars ignited instantly. They were accompanied by a salad featuring tiny tomatillos that we ate raw.
Pilar has been preparing great food for a long time. Her La Olla Restaurant is well known in the city for using organic ingredients that are artfully prepared. Because our study tour focuses on Oaxaca arts and artisanry, food is an important ingredient in the Oaxaca mix.
Pilar is also very knowledgeable about the artesenal process of cultivating and distilling mezcal, too. Before we sat down to the meal we participated in preparing, we enjoyed a four-flight mezcal tasting that began with young espadin. She explained the different varietals, aging process and the rising cost of the smokey beverage based on escalating international interest.
First, it’s important to smell. Then, take a first sip and let it go down your throat slowly. At the end of your drink, suck on an orange slice dipped in worm salt (sal de gusano) for a perfect finish.
With a beautiful table and an array of complex tastes, we were more than satisfied. Oh, and I forgot to mention a shopping trip to the Mercado de la Merced before the class started to pick up essential ingredients.
I work with local experts and guides to put together an unusual and intimate view of Oaxaca, her art, food and culture. I am not a tour guide but an expert at award-winning university program development. If you organization has interest in a program such as this one, please contact me.