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Norma Writes for Selvedge Latin Issue
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 Tours + Study Abroad 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 customized itineraries, study abroad programs, meetings and conferences. It's our pleasure to make arrangements.
Our Clients Include *Penland School of Crafts *North Carolina State University *WARP Weave a Real Peace *Methodist University *MINNA-Goods *Selvedge Magazine
Tell us how we can put a program together for you! Send an email norma.schafer@icloud.com
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- 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
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Higadito, Oaxaca Scrambled Egg Soup — Vegetarian Recipe
A traditional fiesta breakfast dish here in Oaxaca, Mexico is called Higadito — scrambled egg soup. It is always served at banquet breakfasts for weddings, baptisms, birthday parties and any other big family celebration. On Sundays, when I go to the Tlacolula Market and have lunch at Comedor Mary, it is a staple on the menu. (If you are here for the Oaxaca Film Festival, today is market day.)
Sound familiar? A variation of egg drop soup, perhaps.
Last week I was having breakfast with my friend Janet at Boulanc, the European-style bakery on Calle Porfirio Diaz (between Morelos and Matamoros), when a woman from the campo walked in carrying a big bag of wild mushrooms, offering them for sale.
The wild mushrooms here are called hongos and are different from cultivated mushrooms, called champiñones. The bag she was carrying was huge and she was selling a pint size container for 20 pesos, three for 50 pesos. At the current exchange rate 50 pesos equals about $3 USD. (It’s a very good time to visit Mexico!) So, I loaded up with the idea I’d figure out what to do with them. And, I did.
Vegetarian Wild Mushroom-Garbanzo Scrambled Egg Soup
Optional: I had a lot of matzo leftover from Passover, so I crumbled one whole cracker into the soup to thicken it. Mexican-Jewish Food Fusion. You could use crispy tortillas, too. Do you know about restaurant Toloache?
Enjoy! Buen provecho!
Wild Blue Hongos from Estado de Mexico
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