Oaxaca Hand-crafted Condiments: Suculenta Food Gallery

Food design gallery Suculenta, on Avenida Porfiirio Diaz #207-G, Oaxaca Centro

You might walk by the unmarked building painted sky blue and not even notice what’s inside.  Down the street from Boulanc bakery on Av. Porfirio Diaz, closer to Morelos than Murguia, is Suculenta.

Unmarked store front with hidden delicious secrets inside

The food gallery is an off-shoot of the bakery where hand-crafted jellies, jams, edible oils, cheeses, herbs and fresh wild mushrooms from the Sierra Norte are featured prominently on custom-built wood shelving and in commercial refrigerator cases.

Pink wild mushrooms fresh from the Sierra Norte, Oaxaca

This is where Paulina Garcia Hernandez works her culinary magic in a small space that yields big — and delicious — results. By her side is Daniel Lopez Gonzalez who attends to procuring deliciousness from the best purveyors.

Daniel weighs wild mushrooms that grower has just brought in

Not much more to say, other than a great gift for self or another — to drizzle or spread

Jars of succulent condiments to top with, marinate and savor

Shelves are stocked with wild mushroom marinated in vinaigrette, pickled carrots, cucumbers, and vegetable mix. Here you can find organic honey infused with cardamom, too.

Natural light illuminates the interior of Suculenta where Paulina works

All the cooking and canning is done on the premises using fresh organic fruits and vegetables that are local to Oaxaca. Purveyors are selected for the quality of what they produce. Paulina and Daniel establish personal relationships with each.

Paulina’s hand-crafted hibiscus (jamaica) jelly

Sibestre Perez Hernandez brings wild mushrooms to Oaxaca from three-hours away

Silbestre Perez Hernandez comes to Oaxaca from Pueblo Manzanito Tepantepec, in the municipality of Santa Maria Peñoles in the Mixteca mountains west of Zimatlan. Here he harvests the most gorgeous mushrooms I’ve ever seen. He delivers them to Suculenta weekly. I was there on a Tuesday morning to watch the harvest come in.

Top shelf, my favorite: kefir cheese in olive oil, bay leaf, whole black pepper

The artisanal cheese is wonderful for omelets, on top of toast or to eat as a post-dinner course with fresh fruit and a glass of mezcal.

A sampling of hand-crafted rooibos tea, from Andres Alquiara

Andres Alquiara developed a recipe for rooibos tea that he brought to Suculenta for sampling. I smelled it. Delicious. Succulent! Andres is a barrista and his full-time job is at La Brujula. He has a passion for great food and beverage.

This mixed vegetable medley has onions, chiles and spices — top on sandwiches

This creative food gallery endeavor reminds me of a time past when I owned and operated a gourmet cookware shop and cooking school.  I, too, once made and sold jams, jellies, cheesecakes, and catered meals. Now, I prefer to support those who believe that good food is an essential part of living a quality life.

For example, flavored oils (sesame) and vinegars (apple) for eating and cooking!

Pickled scallions in vinaigrette — another dill pickle version

Suculenta, Porfirio Diaz #207-G, Centro Historico, Tel: 951-321-3756 (closed Sunday)