One of Morocco’s delights is tagine clay pot cooking. This heavy clay platter with conical top is perfect for one-dish meal preparation. I packed my tagine securely with bubble-wrap in Marrakech, seasoned it in North Carolina, repacked it, and have been cooking with it since arriving in Oaxaca this week. 
Oaxaca-Morocco Fusion Food: Now, instead of Moroccan spices, I have adapted the traditional seasonings and substituted mole. Sacreligious for purists, perhaps. But innovative for me and making the most of where you live! Take your pick: mole negro, mole coloradito, mole manchemanteles, mole amarillo, mole verde, etc. Whichever you choose — Ummm, good. 
There Plus, there are huge health benefits from cooking with a tagine. You use very little oil and water. Meats and vegetables are pressure cooked on low heat, simmering in their own juices, and the flavors are intense. The ratio of vegetables to meat is high. This recipe is also gluten-free! Eliminate the meat and it’s a perfect vegetarian meal. 
Ingredients:
- 1/4 – 1/3 c. olive oil
- 1 large onion, julienned
- 6-8 cloves of garlic, peeled
- 1/2 cup fresh peas or dried garbanzo beans
- 2-3 medium potatoes cut into 2″ pieces
- 2 large carrots, cut into 1 ” slices
- 2 zucchini squash or 1 medium choyote squash
- 3 T. mole paste
- 1/3 c. water
- salt to taste
- Optional: 1 chicken thigh and 1 chicken drumstick
- Optional: 1 T. diced candied kumquats or ginger
- Optional: 2 T. chopped cilantro
Directions:
- Coat clay platter with olive oil.
- Spread onion and garlic evenly on bottom.
- Add vegetables in a pyramid, densest ones first: peas (or garbanzo), potatoes, carrots, squash. I’m in Mexico, so I added nopal cactus. You can try green beans or yellow squash.
- Arrange chicken so that the pyramid is secure.
- Top with the candied fruit and/or cilantro if you wish.
- Mix the mole paste with water.
- Drizzle the mole liquid evenly over the pyramid of meat and vegetables.
- Add cover.
Now, this is important! Use a heat diffuser on the stove top gas burner. (Use oven or a specially designed diffuser if you have electric burners.) Put tagine on the diffuser and turn burner to low. I’m using an 8-1/2″ cast iron Nordicware diffuser that I brought from the U.S. If you are cooking meat, cook for at least 2 hours. If you are cooking vegetables, this should be done cooking in about 1 hour. Check periodically to see that there is enough liquid. If too much liquid, then spoon it out. Turn burner off. Let tagine cool at room temperature for about 30 minutes before serving. If you are cooking in an oven, put the tagine in a cold oven, turn heat to 325 degrees, and cook as if you are making a stew.
Turn oven off. Leave tagine in oven until it cools somewhat. 
Sudden temperature changes will cause a tagine to crack. Keep it oiled with olive oil when not in use.
Hint: it’s apple season now in Oaxaca, and apples and raisins and pears and prunes would also be great additions. What about almonds, dates and dried apricots? Whatever you love and whatever is in season will work as long as you use the density and pyramid formula!
And, then there is El Morocco Restaurant in Oaxaca, highly rated by Trip Advisor. In Colonial Reforma, Reforma 905, tel: 01 951 513 6804 I haven’t been there yet, but want to try it! Thanks to Mary for directing me there!
Morocco Journal 4: From the Medina to the Palace
From North Africa, the land of coucous, tagine, lamb, prunes, dates, figs and apricots: We moved from the cozy, neighborhood riad on a busy street in the Marrakech medina near the crush of the souq and Jemaa el-Fnaa square to an oasis about 15 minutes beyond the city center.
The Mosaic Palais Aziza & Spa driver fetched and spirited us away in a new Rolls Royce to a neighborhood of gated palaces, mature date palms, lush gardens, climbing pink bougainvillea and aromatic jasmine. We entered a refuge, a rose-colored enclave of repose and serenity. Luxury and 5-star boutique hotel only begins to describe where I landed, thanks to Judith Reitman-Texier and skin care and lifestyle company La Bedouine.
Marrakech is a desert sanctuary. Known as the Red City for her mandated salmon pink buildings, travelers come to experience her legendary romantic appeal, great craftsmanship, outstanding food, and focus on personal health.
Spa life is an integral part of desert culture where both men and women of all economic levels take a weekly cleansing hammam. Small guesthouses, luxury boutique hotels, and grand international hotels all offer spa treatment services. Here beauty is more than skin deep. It is a meditation whose source comes from deep within for spiritual and emotional cleansing and purification.
Mosaic Palais Aziz & Spa is a perfect spot for the frenzied. There’s not much to do here except lounge on pristine white divans on a patio outside the room or at the pool and swim. Take your time. North Africa is slower paced, just like Mexico. Enjoy a spa treatment, take a turn in the fully equipped gym, and sleep at any hour of the day. Reading a book seems to be the preferred entertainment for guests stretched out around the two pools.
You can dine at two extraordinary restaurants where Daniele Tourco, director of food and beverage and chef de cuisine, ensures that guests have the best fresh-made Moroccan and Italian specialties.
Have you ever had scorpion fish? Karim el Ghazzawi, President and CEO, recommended I try this last night. Otherwise, I would never have ventured there with a name like that. I know scorpions. I find them in my Oaxaca casita and I would never eat one! I step on them. But, the name belies the delicacy and Morocco is famed for her fresh fish and oysters.
There is even delicious Halana brand merlot available at the hotel that is made in Morocco to sip at your leisure.
Arabian Nights architecture and decor, lemon, olive, date and pomegranate trees heavy with fruit surround me. I’ve just emerged from a four-hands massage (imagine that). I feel so fortunate to be here at this moment, far away from stress and the decisions at hand.
I did venture out on my own on Day Two, stopping periodically to consult a map, with no difficulty. Though Morocco is an Arabic and French-speaking country, I found myself able to get along in both Spanish and English, using Spanish as my primary language. In tourist areas and hotels, most people speak enough English for basic communication.
Now, for another glass of mint tea before dinner! I’m six hours ahead of you.
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Posted in Cultural Commentary, Dining and Lodging, Photography
Tagged boutique, food, hotel, lodging, Marrakech, Morocco, Red City, spa