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Norma writes for Selvedge Magazine Issue #109 -- Rise Up, November 2022
Norma Writes for Selvedge Latin Issue #89
What is a Study Tour: Our programs are designed as learning experiences, and as such we talk with weavers about how and why they create, what is meaningful to them in their designs, the ancient history of patterning and design, use of color, tradition and innovation, values and cultural continuity, and the social context within which they work. First and foremost, we are educators. Norma worked in top US universities for over 35 years and Eric founded the education department at Oaxaca’s textile museum. Our interest is in creating connection and artisan economic development.
Why We Left, Expat Anthology: Norma’s Personal Essay
Norma Contributes Two Chapters!
- Norma Schafer and Oaxaca Cultural Navigator LLC has offered programs in Mexico since 2006. We have over 30 years of university program development experience. See my resume.
Study Toursd are personally curated and introduce you to Mexico's greatest artisans. They are off-the-beaten path, internationally recognized. We give you access to where people live and work. Yes, it is safe and secure to travel. Groups are limited in size for the most personal experience.
Programs can be scheduled to meet your travel plans. Send us your available dates.
Designers, retailers, wholesalers, universities and other organizations come to us to develop weaving relationships, customized itineraries, study abroad programs, meetings and conferences. It's our pleasure to make arrangements.
Select Clients *Selvedge Magazine-London, UK *Esprit Travel and Tours *Penland School of Crafts *North Carolina State University *WARP Weave a Real Peace *Methodist University *MINNA-Goods *Smockingbird Kids
Tell us how we can put a program together for you! Send an email email@example.com
- WEAVE Podcast: Oaxaca Coast Textiles & Tour
- NY Times, Weavers Embrace Natural Dye Alternatives
- NY Times, Open Thread–Style News
- NY Times, 36-Hours: Oaxaca, Mexico
- Cooking Classes–El Sabor Zapoteco
- Currency Converter
- Fe y Lola Rugs by Chavez Santiago Family
- Friends of Oaxaca Folk Art
- Hoofing It In Oaxaca Hikes
- Living Textiles of Mexico
- Mexican Indigenous Textiles Project
- Museo Textil de Oaxaca
- Oaxaca Lending Library
- Oaxaca Weather
- Taller Teñido a Mano Natural Dyes
Mole Amarillo (Yellow Mole with Chicken) Recipe by Pilar Cabrera Arroyo, Buen Provecho!
This recipe enthralled me, captivated me, educated me about how easy it can be to prepare a traditional Oaxacan recipe. With Pilar’s permission, I am sharing this recipe with you to enjoy and savor. Buen Provecho! Eat hearty and enjoy!
Pilar Cabrera's Mole Amarillo
Oaxacan Yellow Mole by Pilar Cabrera Arroyo (serves 6)
1 chicken, cut into 6 pieces
1/2 medium onion, chopped coarse
5 garlic cloves, peeled
6 Cups water
1 – 1/2 t. salt
1 medium chayote squash, peeled, cut in slices
3 medium potatoes, peeled and cut into cubes
1 C. green beans (fresh), tops removed
7 guajillo chiles
2 amarillo chiles
1 chilcoxtle chile
4 garlic cloves, peeled and chopped
1/4 medium onion
1 black pepper
1 pinch cumin
1 t. corn oil or lard
3 yerba santa leaves or 1 bunch cilantro
1 C. masa
1. Chicken and Vegetables:
Put the chicken pieces into a pot with the onion and garlic. Fill the pot with water and add salt to taste. Cook for 35 min. on medium heat until chicken absorbs all the liquids.
Boil the chayote, green beans and potatoes in water until they are cooked but still firm, “al dente” (about 7 minutes). Set aside.
Peppers on the burner--90% charred!
Roast chiles by putting them on the grill of the gas burner. Sear them, turning regularly until they are 90% charred. Put them in a plastic bag or in bowl covered with plastic wrap to sweat, then peel. Remove seeds. Put them into a bowl of water to cover. Use heavy pan to press the chiles. The liquid will be used in the sauce.
Use a heavy pan to press the chiles
Roast the onion, garlic and tomatoes on a comal or griddle (high heat) until evenly toasted. Set aside.
Strain the soaking chiles and put them in a blender with the garlic, onion, tomato, pepper, clove and cumin. Mix in blender until smooth and creamy.
Heat the oil in a hot pan. Add the blended mixture. Cook for 5 min. on medium heat. Set aside.
Put the masa (corn meal) in a blender along with 1-1/2 C. chicken broth and blend until smooth. Add this to the sauce and cook for 5 min. stirring constantly over medium heat. Season with fresh yerba santa or cilantro and salt. Cook for 7 min. over low heat until sauce begins to thicken. This should be the consistency of gravy.
Cooking the mole sauce with chicken and vegetables
Finally, add the cooked chicken and vegetables. Veggies should be firm and chunky. Remove from heat when chicken and vegetables are warm. Serve hot. Be sure the veggies are not mushy.
This is a fresh, delicious mole, simple to prepare and not complicated. Black mole, for which Oaxaca is famous, takes hours to prepare.
Serve with rice, black beans and fresh tortillas.