Tag Archives: eating

Belated Happy New Year From Oaxaca + Eating

Welcome 2024. On New Year’s Eve, I traveled from Albuquerque to Oaxaca, arriving just in time for a birthday dinner at Quince Letras with my friend Carol. We sat on the rooftop terrace and enjoyed a delicious tomato salad and tlayuda with chapulines (yes, grasshoppers).

Left to right: Santi the Snowman, sculpture in front of Santo Domingo Church, tomato salad at Quince Letras.

Then, the celebration continued on New Year’s Day with brunch at Criollo with Kay and Dean. The ambiance is terrific and the brunch is way more economical than the dinner. It is served on Saturdays and Sundays only. We sat alfresco in a gravel paved open patio sheltered by mature trees. I like the food here and it is very relaxing. Reservations required.

Left to right: potato enchiladas with mole coloradito, roast pork sandwich, French toast at Criollo

This was followed by a late afternoon dinner at Casa Taviche with Eric, Elsa and Santiago. The limited New Year menu was filled with hearty entrees — a roast pork with adobo sauce, baked fish with cream sauce, and a filet mignon. I recommend the pork, tender and flavorful. Pork roast adobo shown at right.

Life is good. I’ve managed to gain more pounds. Not good.

Back up: Jacob and Shelley took me out to pre-birthday dinner on December 30 at High Noon Restaurant and Saloon at Old Town Albququerque before flying the next day. I highly recommend this restaurant. Locals love it here. Truly the start of a spectacular welcome to 2024. Photos of High Noon Saloon below. Margs are terrific.

It’s good to be back. I’m now settled into my casita in Teotitlan del Valle. We have tours starting in a week, first to the Oaxaca Coast, then on to Michoacan, Chiapas (we still have a couple of spaces open), and finally to the Mixteca Alta.

It’s a balmy 80 degrees Fahrenheit here in Oaxaca. Such a difference from the high of 21 in Taos yesterday. While I love it there, I’m happy to be where my bones are warm.

Wishing you all a very healthy, content, and satisfying New Year.

Live long and prosper! –Leonard Nimoy, The Vulcan Salute

Bargain Shopping and Cheap Eats in Oaxaca

Is it possible to find and buy high quality textiles in Oaxaca at bargain prices? That was my question yesterday as Chris and I returned to Oaxaca city for her last day here on this visit. She loves to shop at thrift stores and on sale. I do, too, but I’m always on a quest for top quality. I don’t know thrift or consignment shops in Oaxaca (except for one listed below) where one can purchase good, gently worn handwoven Oaxaca clothing. I have favorites in Taos and Santa Fe.

Chris wanted to go back to Lake Chapala with a couple of Oaxaca huipiles. So, I named this day of foraging: Low Brow Shopping (more based on pocketbook limitations than taste) and set about to show her a few favorite places where I know the quality is very good and the prices much more affordable than the collectors’ galleries I know about. Often, these are the places that cater to locals, too.

The quest: How can we find a beautiful huipil or blusa for under $100 USD?

As for eating, in my humble opinion, its definitely possible to eat well in small comedors and restaurants that are not on the Andador Macedonio Alcala or adjacent streets like Garcia Virgil, Cinco de Mayo and Reforma. This is the hub of the tourist center and prices are higher here because rents are higher. To find, good cheap eats, go to the auxiliary streets and neighborhoods that are several blocks away. I still rarely, if ever, eat at food stalls on the street, mostly because of sanitation issues.

Three Favorite Oaxaca Bargain Shopping Recommendations (can you recommend others?)

  • Hilo de Nube. These blusas and huipiles are handmade and embroidered in San Juan Guichicovi, a town in the Isthmus of Tehuantepec. The style is very distinctive to the region that offered a type of dress favored by Frida Kahlo. The Oaxaca shop is located at M. Bravo #214, Oaxaca Centro. Here, blouses start at $30 USD. They combine free-form, human-guided chain stitching embroidered by machine. Prices go up based on intricacy of design, and if the garment incorporates hand-embroidered stitching, too. Base cloth is high quality cotton, linen, or sateen. My friend Susie introduced this shop to me and I’m passing it along to you as a go-to spot for bargain-hunting fashionistas.
  • Shop with No Name! I can’t give you a link because there is none. This shop is located just the other side of the Zocalo at Bustamante #119 about mid-block on the left between Guerrero and Colon, near musical instruments and CD shops. It is operated by Lilia Gonzales Bolaños. Telephone: 52-951-169-5965. What makes this shop great is that if you know your textiles, you can find excellent designer pieces hidden on the racks between the lesser quality goods. Perfect for the huntress in you! Look for the whimsical smocked blouses from San Pablo Tijaltepec, gauzy and finely woven cloth from San Mateo del Mar, natural dyes from Pinotepa de Don Luis.
  • Artesanias Que Tenga Buena Mano. Operated by Francisco Hernandez, this little shop is found on Calle de Constituccion tucked into a step-down almost basement location next to Casa Oaxaca Restaurant. Textile offerings are limited but of excellent quality at fair prices. I even saw a piece woven by Teofila Palafox from San Mateo del Mar. Francisco also designs filigree jewelry and there is a good collection of pieces here, as well as funky folk art. Don’t blink or you might miss it.
  • La Selva de los Gatos. The Cat Jungle! An all-vegan cat cafe & pet adoption center located at the corner of Calle Abasolo and Calle de la Republica, features a boutique of gently-worn clothing (I guess this qualifies as a thrift shop) they sell to raise funds to spay, neuter and adopt out stray cats that have been rescued. The vegan cafe serves up reasonably priced fare — eat a play with the cats, too.

Get a Oaxaca Lunch for Under $10 USD

Ok, we are not going to regurgitate the top-level $$$$ dining spots operated by award-winning chefs that show up on every travel site — the ones like Conde Nast Traveler or Travel and Leisure or Food & Wine — that recommend Casa Oaxaca, Origen, Criollo, Los Danzantes, Restaurante Catedral, Levadura de la Olla. At these spots, you can easily spend $25-45 USD per person for lunch, which is fine if you are on a limitless budget or splurge vacation. Here, a mezcal cocktail can cost you $12 USD, too.

At the humble comedors, the food is simple although it can also be complex. Wash it down with a good Mexican beer — Victoria, Negro Modelo, Tecate or Sol — or select a fruit water such as Agua de Pepino con Limon (cucumber and lime), Agua de Jamaica (hibiscus), or Agua de Sandia (watermelon). Good to give your wallet a break from time to time.

  • Cabuche. This has been a long-time cheap eats favorite. Restaurant is owned by Rodrigo Fuentes Moreno who carved out his niche after leaving La Biznaga some years back. Pozole and tacos reign here. Lots of vegetarian options. You can get a big or small bowl of pozole, with white, red, or green stock, with vegetarian, chicken or pork options. The hominy is plump and delicious. My dish with pork was tender and easily chewed. Take your pick of taco fillings: huitlacoche, potatoes and chorizo, tinga de pollo, calabacitas, and more. Hidalgo #1017, in the block beyond the textile museum going away from the Zocalo.
  • Casa Taviche. Go another block further on the left to find this hidden gem that many of us find to be among the best comedors in the city. The Comida Corrida, the three-course fixed price lunch offered by many places, comes with appetizer, entree, dessert and a glass of fruit water for under $10 USD here. Order a la carte and it can be more. Hidalgo #1111.
  • Casa Bestia. I had a delicious brunch here a couple of weeks ago with Carol, Dean, Kay and Winn. It’s billed as an art gallery and co-working space, but it features a lovely outdoor dining area under some amazing shade trees. You can also find hand-made clothing in the gallery. They offer workshops and cooking classes, too. The kitchen serves up delicious gluten-free oatmeal pancakes and excellent lunch fare at moderate prices. Very relaxing. Located in the Conzatti Park neighborhood of Oaxaca. Gomez Farias #114.

Got recommendations for Cheap Eats and Bargain Shopping? Write us here!

What to look for when Bargain Shopping? Tips for discerning quality!

  1. What is the quality of the cloth? Is it 100% cotton or is it mixed with polyester?
  2. Do know for certain that the textile isn’t made in China? So much of what is sold on the street are Chinese knock-offs. Buyer beware!
  3. Turn the garment inside out. How are the seams finished? Will the threads unravel? Are the seams machine stitched or finished by hand? Are the stitches tight and even? A French seam with no exposed selvedge will hold up the longest.
  4. Are the threads naturally dyed or are these commercial threads? Are the dyes prone to bleeding or running (commercial or synthetic dyes will run if they haven’t been pre-washed)
  5. If the garment is back-strap loomed, are there any snags or imperfections? Do the patterns line up or are they mismatched?
  6. If there is embroidery, turn it inside out and look at the embroidered threads to discern whether they will hold up after several wearings.
  7. Can you wash this garment by hand and hang to dry or does it need to be dry-cleaned?
  8. Can the vendor tell you who made it and where it was made?
  9. Do you love it or are you buying it because of price?

Want to buy directly from the maker? Want access to Oaxaca state’s most important weavers who are renowned for their finest workmanship? Come with us on The Collector’s Tour!

Gastronomy + Gastroenterology: Oaxaca Digest

Those of us who live here are witness to the growing worldwide interest in Oaxaca food. Food festivals are everywhere any time of year. Take your pick from mole to salsa to tacos and tamales, and of course chocolate. We have fusion, small plates, tapas and schnitzel. We even have food trucks — something I was used to seeing more of in Durham, North Carolina, than Oaxaca, Mexico.

Chileajo from Oaxaca’s Mixteca prepared by Mario Ramirez

Innovation is everywhere and we want to try everything. Well, maybe just a taste of salsa de chicatana (or not) and a sprinkle of chapulines on top of a hot, Oaxaca cheesy molote.

The All-Chocolate Pop-Up Dinner inspired a Pop-Up of the Pop-Up immediately following, which inspired this post.

Meal prep with Rosario and Medellin, Columbia cook Mariano Capdevila

If you come to Oaxaca for the annual July Guelaguetza you can go off to explore the Sierra Norte and the Feria del Hongos to be held July 19-20 in Cuajimoloyas. Its an easy day trip from the city if you start early enough. Here you can sample all the wild mushrooms that the rainy season gives forth. They are stuffed into empanadas. Sautéd for enchiladas. Steamed for soup. Ready to take home in their natural state to prepare any way you like them, perhaps tossed into a delicious pasta prepared with butter and garlic. Recently on an upscale restaurant menu, I saw carpaccio de hongos — a deviation from thinly sliced beef or prosciutto, served with squash and a blossom.

Let’s get to the guts of it: Gastronomy and gastroenterology.

There is an underbelly to all this. Delicious food that doesn’t quite settle in the digestive system. This is not isolated to visitors. It happens to long-time residents, too. It happens to locals — people born and raised here! But no one talks about it. We suffer. We run to the bathroom. Our gut gurgles. We emit noxious odors or sounds we try to hide with a cough timed just right. We endure.

Mariano’s couscous with wild mushrooms (hongos), almonds, prunes

We keep eating because being here is all about the food. It’s a subject for discourse, comparison, and enjoyment. Yet, the symptoms of digestive malfunction persist. We may resist taking azythromyacin and opt for acupuncture or aguamiel or a tincture. Anyone have an antacid?

The table is set and Rosario is ready!

Maybe after a while, in between the pollo con mole negro and the sopa de garbanzo and spicy chileajo con puerco, we can endure no more and seek the advice of a gastroenterologist who sends us to a lab with container in hand. You might not like the results. You may be asked to eliminate all dairy, all beans (gad, how can you live in Oaxaca and not eat beans, for god sake?), all mole, and anything fried. You need to rebalance your microbiota aka your gut bacteria, you are told.

Tortilla española with potatoes, onions, Moroccan spices
Ingredients for the tortilla before adding the scrambled eggs

Then, after months of this regimen, life doesn’t change.

Norma’s mixed grill: costilla, chile poblano, tomatoes, onions

Meanwhile, back in the USA, the infectious disease clinic needs a three- to six-month lead time to schedule an appointment. They have little or no interest in responding to the urgency of a Mexican-inspired intestine.

Maude’s cucumber and parsley salad
Still Cleaning Up from the Pop-Up of the Pop-Up prep.

So, you go to another Oaxaca gastroenterologist who says take this pill for two weeks, eat whatever you want and read The Schopenhauer Cure. Your sister, who has experience with digestion, says Drink aguamiel morning and night for two weeks. You do both. There is major improvement. To what do you attribute this? Modern medicine or pre-Hispanic Zapotec folk cure?

Mariano’s tagine of mixed veggies and chicken with Moroccan spices

What’s to do but eat?

Kalisa’s extraordinary cheesecake made with Mama Pacha chocolate

India Journal: Visit to Pure Ghee Textile Designs

Ghee, clarified buffalo or cow butter, is the essential cooking and flavoring oil in India. Ghee also has religious significance and is used at life cycle celebrations throughout the country. It is highly nutritious and is part of the ayurvedic system, which forms the basis of spirituality, food, and health.

Eating with one's hands, to become one with the food.

Eating with one’s hands, to become one with the food.

One could say that ghee is the foundation of Indian life and culture, just as the tortilla is elemental to Mexico. I would venture to say that Aditi Prakash carefully chose the brand name Pure Ghee for the textile design company she started seven years ago to connect what she makes to what is second nature here. Elemental. Essential. Necessary.

Trademark cloth flowers embellish zipper pulls on scrap fabric bag

Trademark cloth flowers embellish zipper pulls on scrap fabric bag

Aditi employs women who are migrants, takes them off the street, trains them in sewing skills and gives them employment. Women sew. Men complete the finish work, led by a master tailor from the neighborhood, who supervises the apprentices. There are two levels of quality control and each product is nearly perfect, just like ghee.

Pure Ghee staff member who oversees quality control

Pure Ghee staff member who oversees quality control

Aditi invited Nidhi and me to her home for a simple Indian vegetarian lunch, to see her workshop studio, so I could learn about the processes and products, and meet the staff who make the bags and accessories that make their way to shops and boutiques throughout the country.

Master tailor finishes edges of new bag design.

Master tailor finishes edges of new bag design.

First, let’s talk about lunch.

Aditi says she uses turmeric in everything. Nidhi echoes this. Turmeric has antiseptic healing powers they say. They add it to yellow lentils with salt and cook the lentils in a stove top pressure cooker for about 30 minutes.

Ghee, chili mustard and curry leaves simmer on stovetop

Ghee, chili mustard and curry leaves simmer on stovetop

In a separate spoon with very large bowl, Aditi combines about 1/4 c. ghee, fresh curry leaves, red chilis from her home state of Hyderabad, cumin and mustard seed. The bowl of the spoon goes over the gas burner until the mixture simmers and cooks, coming to a low boil.

Aditi serves lentil soup in small bowls, a garnish to rice and vegetables

Aditi serves lentil soup in small bowls, a garnish to rice and vegetables

This is added to the lentils, that now has the consistency of a thick soup.

In another cooking pot is potatoes, cauliflower and peas.

Food is ayurvedic, Aditi says. Nidhi adds that cooking is not written down but passed through the generations as part of the cultural tradition. She learned from her mother. Both are independent, creative women who prepare vegetarian meals in the Hindu tradition daily for their husbands.

Silk-cotton draw string bags worn with the sari

Silk-cotton draw string bags worn with the sari for evenings, weddings

Homemade roti, a whole grain flat bread that looks like a tortilla (they both make this from scratch), and brown rice are served as a base for the lentils and vegetable medley. Everyone uses shallow metal plates that look like a cake pan.

Aditi Prakash in her showroom. People find us, she says.

Aditi Prakash in her showroom. People find us, she says.

We eat with the fingers of our right hand, important to bring the five elements from table to body, in complete circle of life and sustenance.

Traditional plaque in Aditi's home.

Traditional plaque in Aditi’s home.

Aditi’s husband is a filmmaker. Both work from home and they built a three-level workspace where each has dominion. Aditi supports craft artisans from throughout India and as an industrial designer, has helped many refine their products to bring to the marketplace.

Bag patterns hang in small workshop space

Bag patterns hang in small workshop space

After lunch and a modest shopping spree (thank goodness Pure Ghee accepts credit cards), the three of us went off to the Nature Bazaar, a cooperative of crafts-people and textile artists from throughout the country.

Artist Nidhi Khurana, New Delhi, November 2016

Artist Nidhi Khurana, New Delhi, November 2016

Aditi says this has one of the best selections in all of Delhi, with very fair prices. It is off-the-beaten-path for tourists but well worth the visit. For me, it will need several hours. There are textiles, lengths of cloth by the meter, paintings and drawings, folk art, brass bells, sari, indigo and Khadi clothing, jewelry from Afghanistan.

Pure Ghee workshop in action

Pure Ghee workshop in action

If you haven’t noticed, India is about color, texture and sound. It is about silk, cotton and the resurgence of tradition. Both Nidhi and Aditi say that the sari is standard daily dress for women.

Lunch preparation, a vegetarian Hindu meal accompanied by Hyerabad mango pickle.

Lunch preparation, a vegetarian Hindu meal with Hyderabad mango pickle.

I’m going back to Nature Bazaar today. There are over 100 vendors with central payment stations. And, yes, credit cards accepted. Perfect for the cash crisis in play now. I’ll be writing more about this. Perhaps tomorrow.

Sneak preview of Nature Bazaar: piles of indigo and block prints

Sneak preview of Nature Bazaar: piles of indigo and block prints

 

 

 

Soft Landing Oaxaca, and Teotitlan del Valle

It’s a four-and-a-half hour bus ride from Puebla CAPU to Oaxaca ADO bus station. Taxi from Puebla historic center to CAPU is 80 pesos. Bus ticket is about 450 pesos on ADO GL deluxe service. Easy. Scenic. The road dips and rises through mountains studded with mature saguaro and nopal cactus, flowing river beds (it’s the rainy season) and dramatic gorges. When going south, choose a seat on the right side of the bus.

Not Guelaguetza 24-16

Prep kitchen — al fresco — at La Biznaga Restaurant

A good time to write, read, lean back and enjoy the ride. I arrived in Oaxaca on Sunday night, just in time to skip the last Guelaguetza performances on Monday but not the crowds strolling the Andador Macedonio Alcala. Or, the sounds of the festivities echoing from the Cerro del Fortin pinnacle starting at 10 a.m.

Not Guelaguetza 24-4

People asked me, are you going to Guelaguetza? Did you go to Guelaguetza? I told them no. I went for the last two years, had a great time, took lots of photos and decided I didn’t need to repeat the experience for a while.

Sunday night, I discovered La Salvadora, a patio bar on Guerrero that serves great artesenal Mexican beer, sandwiches, salads, and usually has live music. A great way to land. Thanks, Hayley.

On Monday I walked over 12,000 steps Oaxaca is one of the best walking cities in Mexico with the Andador limited only to pedestrian traffic.

Not Guelaguetza 24

Carol and David invited me to lunch at their departamento under the shadow of Basilica de Soledad on the other side of town, so I walked there, passing colonial adobe buildings in need of renovation.

Before that, I walked to ceramic Galeria Tierra Quemada and recycled glass studio Xaquixe to check out mezcal cups that my sister asked me to get for her, and then I went back again as she honed the decision.

I finished off the day with a Spanish potato and egg torta (a famed tapas) with organic salad, and a glass of excellent, reasonably priced (40 pesos) red wine at Tastevins on Murguia close to Benito Juarez, with Hayley. This place is becoming a favorite, relaxed, good food, moderately priced.

Not Guelaguetza 24-7 Not Guelaguetza 24-9 Not Guelaguetza 24-8

On Tuesday, I clocked a bit over 10,000 steps. Janet and I met for a great breakfast — organic blue corn memelas with poached eggs, red and green salsa — at Cabuche before she went to work. (It’s my in-the-city-neighborhood-go-to-eating-spot.)

Handmade paper box at Xaquixe

Handmade paper box at Xaquixe

Then, a return trip to Tierra Quemada (meaning burnt earth) for the final order and shipping.

TierraQuemada2 Xaquixe

 

And a return to the Xaquixe shop on 5 de Mayo between Abasolo and Constitucion to oggle the handmade paper and glassware once again.

Prepping for comida corrida at La Biznaga

Prepping for comida corrida at La Biznaga

After taking care of fingers and toes from all the pavement pounding, I met Martha and Hayley at La Biznaga for a great vegetarian spinach lasagna (Tuesday is vegetarian comida corrida). The portions are so generous, there was enough for lunch today.

Not Guelaguetza 24-3

My good friend and taxista Abraham picked me up late afternoon and I arrived back in Teotitlan del Valle. I don’t have internet connection where I live, so I’m now at my Teoti go-to restaurant Tierra Antigua for reliable service and an excellent horchata.

This Saturday Abraham and Rosa are getting married. It’s been in the planning for a year. I’ve known Abraham for about eight years — smart, always reliable, taught himself English, muy dulce — very sweet. He asked me to be the madrina (godmother) of the photography! It’s my gift to them, and I’m excited about participating in all the related activities and then sharing them with you. I have permission!

Soft landing!