It may have started 10 years ago when the New York Times travel section started featuring destinations you could dip into for a long weekend. Oaxaca was one of them. Arrive mid-afternoon Friday, bar hop Friday night, dip your toes into archeology with a quick trip to Monte Alban, try street tacos for lunch and fine dining for dinner, do a bit of market shopping, travel out to the Sunday Tlacolula market followed by a fast in-and-out weaving demonstration along the Teotitlan highway and get out of town by 4 p.m. Sunday. If you have 12 hours more, have another great dinner at El Catedral, Origen, Casa Oaxaca, or Los Danzantes. 36 Hours in Oaxaca. Isn’t that enough?
My Austin, TX cousin Norm sent me a text last week asking if I’d seen Somebody Feed Phil, Episode 1, Season 5, Oaxaca. (Netflix link: https://www.netflix.com/watch/81486397?trackId=253448517)
Norm wanted to know if I’d been to any of the places featured in the 55-minute segment. Curious, I logged on to discover, Yes, I know Casa Oaxaca, Origen, their famous chefs, the Abastos Market, the street taco corner, how to taste and understand mezcal, and the tapestry weaving cooperative featured. I’ve even written about eating chicatanas, gusanos, chicharrones and chapulines for Mexico Today. I know some of the fixers (the people who set up the visits). I don’t know everything. I defer to the experts for that. I also try to research for accurate reporting. The Oaxaca episode of Somebody Feed Phil had information errors and understandably, offered a sensational, brief overview for the foodies and fun-lovers among us. It could have done more. If nothing else grabs your attention, it’s going to be eating insects.
So, watching the visually stunning episode solidified my long-time desire to sit down to write about a topic I’ve been thinking about for a while: When you invite people to discover a place, it takes more than dipping your toe in the water. We must go beyond many of the more famous places featured. You need time to get out into the villages, talk to people, understand the history and the culture, ask questions. You need to discover how people survived over the centuries, sustained themselves, cultivated corn that was first hybridized 10 miles from where I live in the Tlacolula Valley 10,000 years ago. You need to know how the crafts developed out of necessity to clothe themselves and prepare food. You need to understand the political complexities of syncretism — the mix of indigenous religious spirituality and Spanish Catholicism. You need to do more than eat worms, ants and grasshoppers, make yourself up in costume mimicking the film Coco on Day of the Dead. You need to do more than sample mezcal — you need to know why it was used in ceremonial rituals.
Lila Downs in concert, Oaxaca, Mexico
Oaxaca is known for her sensational food and beverage. To be a responsible tourist, you need to take a deeper dive into over 8,000 years of Zapotec, Mixtec, Mixe, Ikoots, Amusgos, Chinantla, and the nine other indigenous language groups that comprise Oaxaca today. You may want to read Origin: The Genetic History of the Americas, as I am.
Yes, Oaxaca needs tourism. Our economy here depends on it. There is no other industry and it is how the formal and informal (cash) economy functions. Oaxaca lures people into the idea of coming to sample all that is offered because of its diversity in people and plant life. Of course, the lure is magical — the color, the light, the indigenous dress and the amazing food and beverage. What’s not to love? A five-day dip into the culture is an introduction where we can observe, ask questions, be respectful and discover more. Ultimately, we want you to return again and again. We also want you to learn rather than to judge or impose your own standards on a society that has thrived much longer than those of us whose origins are from Western cultures. Community runs deep here. Individualism not so much.
So when you come for Guelaguetza or Dia de los Muertos or Semana Santa or Navidad, please come with an open heart and mind. Don’t paint your face for the street party and think that you are participating like a local. Locals don’t do that. It is a Hollywood interpretation. Find the makers who are extraordinary but who have not yet achieved the fame bestowed on them by Anthony Bourdain or Phil Rosenthal or Conde Nast Traveler.
Go deeper. Take your time. Discover. There is still much to be discovered.
Tempted to visit? Go deep with us and participate in our one-day to week-long immersion visits that introduce you to the art and artisans of Oaxaca and other parts of Mexico. We still have some spaces open for our Summer Textile Mountain Tour, Day of the Dead Cultural Tour in 2022 and in Chiapas and Michoacan for 2023. See the right column of this site and click on the program that interests you.
I’ve been sequestered in my Teotitlan del Valle casita for some days now (without internet connection), more out of choice than anything. Best to hide from the heat of the day under the ceiling fan with a sewing or cooking project.
Saucepan with fruit and spices before taking the heat
So, after a trip to the Tlacolula market on Sunday where I saw an overabundance of fresh mango and papaya piled to the rooftops, I had to have some. Then, there were the tomatoes, everywhere. Did you know that tomatoes are one of Mexico’s gifts to the world?
A full pot as the cooking gets underway!
I went home and made up this recipe for a chutney jam that is great on toast or to accompany meat, poultry fish or top on steamed veggies and rice.
Lime juice and zest makes this recipe tangy sweet a la Oaxaca
Ingredients:
1 large, ripe mango, peeled and cubed (1/2″ cubes)
1 small, ripe pineapple, peeled, cored and cubed (1/2″ cubes)
8 plum tomatoes, peeled (score top, immerse in boiling water for 30 seconds until skin can be removed), and quartered
2 medium white onions, peeled, julienne cut
6 cloves garlic, peeled, whole
3 sticks cinnamon
2 hot red peppers (see example)
6 cubes of candied ginger, diced fine (can substitute candied kumquat)
juice of six small limes to equal 1/2 c. liquid
zest from 2 limes
3 cups granulated natural cane sugar
I grow these peppers in a pot on my rooftop terrace. They add the heat! They are either Fresno or Serrano peppers. Not exactly sure!
Put all fruit and spices together into a six quart saucepan. Add lime juice and zest. Stir in sugar. Stir well. Put saucepan on a heat diffuser over low heat for temperature control and so bottom of pan doesn’t burn. Sugar and juices will dissolve together into a thin syrup with fruit floating around. Bring to simmer.
Note: Remove the peppers mid-way through the cooking process if you don’t like spicy.
Continue cooking on simmer, stirring frequently, until liquid reduces by 50% and thickens to a jam consistency. You can use a thermometer or test for doneness if liquid drops in thick globules from a metal spoon raised about 12″ above the sauce pan.
When it’s done, it looks like this. Of course you can always sample for thickness.
We live at 6,000 feet altitude here in Oaxaca, so cooking takes time. The chutney jam was ready after about 2 hours on the burner. Patience here is a virtue!
The lowest flame on my stove. Note the heat diffuser.
Refrigerate to eat within the next week or two. Or, process for 10 minutes in canning jars in a water bath until the tops seal.
I’ll freeze a small batch and eat the rest. Maybe you’ll come for dinner?
Tips: Last week I used cantaloupe and did not use tomatoes or pineapple. I also substituted kumquat for ginger. You could also add thin slices of oranges and lemons instead of the lime and use 1/4 c. vinegar. Muy sabroso!
Candied ginger, my stash from Pittsboro, North Carolina, used with consideration.
I want to acknowledge two friends who gave me recipe inspiration: Natalie Klein from South Bend, Indiana, and David Levin from Oaxaca and Toronto. Natalie is a friend of 40+ years who shared her tomato ginger chutney recipe with me and I have adapted it many times, even canning and selling it.
Close-up of the fruit and spice medley
David (and friend Carol Lynne) returned from Southeast Asia a few months ago where they took cooking classes. David has made chutney ever since. He inspired me to try my own hand at the concoction.
Lime zest sits on pile of julienne white onions
More years ago than I care to count, I owned and operated a gourmet cookware shop, cooking school, and cafe. It’s in my DNA.
Thursday nights are Arte Walk Oaxaca. There’s a nice little black and white map that pinpoints the independent art spaces and workshops. My favorites (plus one not listed on the map) are clustered in the neighborhood just a few blocks from the Zocalo, bounded by Hidalgo, Doblado, Xicotencatl and Colon. It’s becoming Oaxaca’s SOHO (south of Hidalgo) arts district.
David, Carol and Gabo in the textured courtyard wall glow
While you can find the artists, a coterie of Oaxaca local art lovers spilling out onto the sidewalk outside postage stamp galleries, along with shots of mezcal, beers and bowls of spicy peanuts, Thursdays aren’t the only time to enjoy what Oaxaca is known for: GREAT GRAPHIC ART.
Black and white print at La Chicharra Taller de Grafica
Most galleries are open Monday through Sunday, though often it’s catch as catch can. As is the case with many small, locally owned and/or operated shops here. Many of the galleries are cooperatives, so they are staffed by rotating volunteer artists who need a venue to show and sell their work directly. THERE IS A LOT OF TALENT HERE.
A subtle wall mural of overlapping faces, faces in the crowd? Gabo Mendoza studio.
Last night, Friday, Gabriel Gabo Mendoza (tel: 951-142-7508) held an open studio where he lives and works at Xicotencatl #303. He isn’t on the map. Carol, David and I meandered in around 7 p.m. just as night was falling and the promise of a new moon hung in the sky.
Gabo’s courtyard was lit with purple twinkle lights. There were new murals on the wall. The large space will become a studio workshop for many. A table-top display held recycled Ixtlan wood mezcal boxes hand-painted with agave varieties of 750 liter bottles contained within. The mezcal is sourced locally by some of the best mezcaleros in Oaxaca and private labeled. Organic and artisanal. A great gift!
Agave painted mezcal boxes, containing artisanal juice — for sale at Gabo Mendoza
We looked through Gabo’s newest work. Talked about how artists develop and evolve over time, and how this reflects in their work along with life experiences, tragedies and joy. It was interesting to talk about the transitions from then to now, sharing life stories, sipping Agua de Jamaica (hibiscus water) and feeling the glow of the space.
Moon coming up over purple twinkle lights at festive art opening
Then, we moved on to Taller de Grafica La Chicharra at Xicotencatl #317. This is a cooperative workshop studio where you can also take classes. Tonight, Saturday, March 19, there is a new show opening and they were readying for it. Spectacular work here, too, by MK Kabrito (Alan Altamirano) plus many others, much of it affordable! Check out the T-Shirts.
Great graphic T-shirts at La Chicarra graphic workshop
After a stop into Proyecto 30-30, Hidalgo #1208, where a graphic arts show of humorous political images hang. By now, it was close to 8 p.m. and I knew Cooperativa Grafica Oaxaca at Manuel Doblado #210 closed at 7 p.m. I had stopped in there earlier in the afternoon to get some great prints on fabric buttons that I will give as gifts. Agave, calavera skulls and animal images make great hat adornment.
Wall murals highlight artist work space at Gabo Mendoza studios
We decided it was time to get a bite to eat, so walked a few blocks north on Xicotencatl that changes name to Pino Suarez when it crosses Independencia. El Sol y La Luna Restaurante Bar, Pino Suarez #304 was our destination. Open 7 p.m. t0 midnight. Artisanal beer on tap, mezcal and sueros are featured beverages. I watched as thin crusted pizzas a la the best of Italy came out of the kitchen. We ordered cheese stuffed calzones — each crusty deliciousness. Next time, maybe a hamburger. They looked good, too.
Some tools of the artist craft
Evenings this time of year are delightful. A wind comes up. Chills the hot air. Takes the edge off the beginning of the hot, spring rainy season (the rains haven’t come yet, though). Everything is in bloom. Purple Jacaranda line the avenues. A perfect time for an evening stroll to enjoy this city’s art scene and support the young artists who have so much to say through their work.
The Mercat de Sant Josep de la Boqueria in Barcelona, Spain, is a food and wine lover’s paradise. It is one of the best tourist attractions in the city. Here, your eyes can be bigger than your stomach. So, watch out! Most dishes are huge enough to share by two people.
Remember you can always order more. Unless you take a grazing route through the market nibbling on cheese, red wine, raw oysters, crusty bread, Spanish ham, olives and the most divine desserts I’ve ever seen.
On our first full day in Barcelona, we roamed the market in search of El Quim tapas bar (recommended by friends) and never found it until after lunch.
The allure of plates of fresh cooked shellfish was too compelling to dismiss. We scouted the restaurants to determine which one was the most packed with locals and settled on El Cochinillo Loco (The Crazy Pig), which we walked by thrice before deciding.
The fresh shrimp, langostinos, clams, oysters, mussels, octopus, squid, sea bass and other unidentifiable frutos del mar were piled high and our eyes got bigger just looking. So, we waited for two seats to open up and sat between two local couples immersed in platter sharing. It was 2:00 p.m. By 4:00 p.m. we had finished our sangrias, had too many leftovers, and become best friends with our lunch neighbors. We were happy to divide the remains with them since we couldn’t carry out to our hotel!
Then, one couple ordered a bottle of Spanish cava (sparkling wine) while the other bought a basket of fresh organic strawberries. The strawberries landed in the sparkling wine. Of course! I have many more photos of all of us hugging, laughing and giggling, too many to publish here.
I can’t imagine a better way to get a cultural immersion and practice Spanish than to share lunch and a bottle of wine with Ines Natera, who works at the Universidad Politecnica Catalunya and her husband.
Then, my sister reminded me we had a dinner reservation three hours later at the Michelin 1-star restaurant Alkimia. How were we ever going to get our appetite back? Since dinner doesn’t really start until 9:00 p.m. we were hopeful.
So we said goodbye to our friends and set out for a market walkabout. By now, our eyes could not deceive us and it was easy to pass by the chocolate covered berries, the nougat, the dark chocolate coated orange rinds, and the custard tarts… (well, not really)
the freshest fruit, bottles of sweet red vermouth, mounds of crustaceans, farm vegetables, sardines, anchovies, and every imaginable food gift perfect for a special friend (or yourself).
To walk it off, we took a circuitous route back to our hotel through the medieval old quarter of Barcelona bordering La Rambla, and then into the narrow streets where locals were celebrating Sant Jordi Day with gifts of flower bouquets for sweethearts and books for beaus.
We didn’t take home the emu eggs or crustaceans or pintxos or tapas. We did bring home Catalunya olives, vermouth, Iberian ham, super ripe stinky goat cheese, and lots of chocolate.
And, what did we do on our last day in Barcelona. Stock up with a final visit to the Boqueria market, of course, followed by a run through the basement food section of El Cortes de Ingles at Placa Catalunya. Can you tell? I’m in love with Spain (second to Mexico, of course).
Boqueria Market Eateries
El Quim (Located mid-section of the market on one of the center aisles. It’s a very small bar. You could miss it. Great tapas.)
Bar Central. There are two locations in the market. I like the one with long bar in the back.
El Cochinillo Loco, Portico Sant Josep 6-8, Tel. 93 119 19 54
Footnote: Since returning to Oaxaca earlier this week, I haven’t done much except sleep, eat, visit with a few friends and venture out for a few afternoons in search of wifi service. I have none at the casita, so my communication is limited. I’m sitting in the wonderful fresh breeze at Tierra Antigua Restaurante in Teotitlan del Valle, with a delicious lunch and internet. Hallelujah. In celebration of small wonders.
Girona, Spain, is a half-hour north of Barcelona Sants station by AVE bullet train going at 200 km per hour. It catapulted us into the Middle Ages.
It has the best preserved medieval Jewish neighborhood in Europe dating from the 8th century with an outstanding museum atop an archeological dig that contains a mikvah. There is an investment by the Spanish government now in historical Jewish tourism. Spain is offering dual citizenship to Sefardim who want to reclaim their past.
Until the pogroms of 1391, Girona was a center of Jewish intellectual life in Spain where Kabbalah Jewish spirituality fully developed from its roots in southern France.
By 1492, with the Expulsion Decree and the start of the official Inquisition, Jews had either converted to Catholicism or left for France, Amsterdam, Turkey, North Africa, towns along the Adriatic Sea and the New World. No Jews remained in Spain.
According to our expert Barcelona guide Dominique of Urban Cultours, the Spanish Jewish community there was mostly decimated in 1391. Surviving in Girona are tombstone fragments from Montjuic cemetery and artifacts of Jewish ritual and daily life. In Barcelona, cemetery stones were used for foundation construction of 15th century church and government buildings.
Girona boasts an amazing gothic cathedral dating from 1038 A.D. with an impressive, wide nave, second only to Saint Peter’s in Rome.
The stained glass windows spill colored light into an otherwise dark, stony and austere interior. It speaks of early European Catholicism where the so-called chair of Charlemagne commands attention.
From the top of the cathedral steps, you look down onto a lovely square, perfect for resting, sipping a glass of Estrella beer with tapas appetizers.
During the Spanish civil war, 1936-1939, the figures of the twelve apostles that flanked the side entrance to the cathedral were destroyed. Their intricate crowns are still intact, and one can imagine …
Girona’s old town flanks both sides of the beautiful Onyar River, connected by bridges. It is walkable, accessible, filled with narrow alleyways, hillside steps, ancient porticos, smart shops filled with designer clothes and accessories, excellent patio cafes and Catalunya flags flying everywhere.
The sentiment for an independent Catalan state is strong. It feels and smells old world.
Two days here are not long enough!
Compared with Barcelona there is not the crush of tourists although there are plenty of European visitors. We heard French, Italian, Czech, German and Russian, plenty of Catalan and Spanish. Not much English!
We had an amazing dinner at Massana, a one-star Michelin restaurant, our best in Spain. We saw the restaurant sign and rang the doorbell to what we discovered was a private dining room. Chef-owner Pere Massana emerged in his kitchen whites to personally guide us to the actual entrance.
Our welcome was warm, service outstanding and engaging. Food spectacular. We opted out of the tasting menu — too much food late at night (most restaurants don’t open until 8:30 p.m.) and instead ordered an entree and dessert. Otherwise, we would have lingered until well beyond midnight!
The meal was preceded by three taste treats to whet our appetite: fresh goat cheese topped with rosemary, mussels marinated in orange vinaigrette and a fois gras yogurt topped with crunchy flashed dried ground corn. This sure beat the chocolate coated fois gras popsicle we had in Granada at overrated La Fabula that was part of an over-the-top tasting menu.
This chocolate hazelnut extravaganza tasting plate was my dessert at Massana. So chocolate-y I couldn’t eat it all!
We were astounded that Chef Massana followed us out to the street to personally thank us for coming, asking how we enjoyed the meal! Memorable. Sincere.
After a good night’s rest at Hotel Nord 1901 we took the afternoon train to Figueres, rented a car and drove to a 15th century village where we stayed overnight in a converted farmhouse. Then, on to the Dali Museum where I will post about his surrealist jewelry designs next.
Today, we are resting in the Mediterranean seacoast town of Cadaques, Spain. But, I can’t get magical Girona off my mind.
Why We Left, Expat Anthology: Norma’s Personal Essay
Norma contributes personal essay, How Oaxaca Became Home
Norma Contributes Two Chapters!
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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.
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2022 Going Deep, Not Wide--Extended Tours
October 28-November 4, 2022: Women’s Creative Writing Retreat in Teotitlan del Valle — Memory and Tradition. Click this link to read about it. SOLD OUT
October 29-November 4, 2022:Day of the Dead Culture Tour. We meet locals and visit 4 villages to experience this mystical pre-Hispanic observance, awesome and reverent. Still space for a few more!
February 5-13, 2023: Bucket List Tour: Monarch Butterflies + Michoacan. Spiritual, mystical connection to nature. Go deep into weaving, pottery, mask-making and more! We haven't offered this tour since 2019 and we anticipate it will sell out quickly. SOLD OUT
February 21-March 1, 2023: Chiapas Textile Study Tour--Deep Into the Maya World Based in San Cristobal de las Casas, we travel to distant pueblos to meet extraordinary back strap loom weavers --Best of the Best! SOLD OUT
Stay Healthy. Stay Safe. In Oaxaca, wear your mask. Questions? Want more info or to register? Send an email to Norma Schafer.
Maps: Teotitlan + Tlacolula Market
We require 48-hour advance notice for map orders to be processed. We send a printable map via email PDF after order received. Please be sure to send your email address. Where to see natural dyed rugs in Teotitlan del Valle and layout of the Sunday Tlacolula Market, with favorite eating, shopping, ATMs. Click Here to Buy Map After you click, be sure to check PayPal to ensure your email address isn't hidden from us. We fulfill each map order personally. It is not automatic.
Dye Master Dolores Santiago Arrellanas with son Omar Chavez Santiago, weaver and dyer, Fey y Lola Rugs, Teotitlan del Valle
Oaxaca Tropical Fruit + Tomato Ginger Chutney Recipe: With Some Heat!
Tropical Fruit + Tomato Ginger Chutney atop Boulanc’s walnut infused rye bread
I’ve been sequestered in my Teotitlan del Valle casita for some days now (without internet connection), more out of choice than anything. Best to hide from the heat of the day under the ceiling fan with a sewing or cooking project.
Saucepan with fruit and spices before taking the heat
So, after a trip to the Tlacolula market on Sunday where I saw an overabundance of fresh mango and papaya piled to the rooftops, I had to have some. Then, there were the tomatoes, everywhere. Did you know that tomatoes are one of Mexico’s gifts to the world?
A full pot as the cooking gets underway!
I went home and made up this recipe for a chutney jam that is great on toast or to accompany meat, poultry fish or top on steamed veggies and rice.
Lime juice and zest makes this recipe tangy sweet a la Oaxaca
Ingredients:
I grow these peppers in a pot on my rooftop terrace. They add the heat! They are either Fresno or Serrano peppers. Not exactly sure!
Put all fruit and spices together into a six quart saucepan. Add lime juice and zest. Stir in sugar. Stir well. Put saucepan on a heat diffuser over low heat for temperature control and so bottom of pan doesn’t burn. Sugar and juices will dissolve together into a thin syrup with fruit floating around. Bring to simmer.
Note: Remove the peppers mid-way through the cooking process if you don’t like spicy.
Continue cooking on simmer, stirring frequently, until liquid reduces by 50% and thickens to a jam consistency. You can use a thermometer or test for doneness if liquid drops in thick globules from a metal spoon raised about 12″ above the sauce pan.
When it’s done, it looks like this. Of course you can always sample for thickness.
We live at 6,000 feet altitude here in Oaxaca, so cooking takes time. The chutney jam was ready after about 2 hours on the burner. Patience here is a virtue!
The lowest flame on my stove. Note the heat diffuser.
Refrigerate to eat within the next week or two. Or, process for 10 minutes in canning jars in a water bath until the tops seal.
I’ll freeze a small batch and eat the rest. Maybe you’ll come for dinner?
Tips: Last week I used cantaloupe and did not use tomatoes or pineapple. I also substituted kumquat for ginger. You could also add thin slices of oranges and lemons instead of the lime and use 1/4 c. vinegar. Muy sabroso!
Candied ginger, my stash from Pittsboro, North Carolina, used with consideration.
I want to acknowledge two friends who gave me recipe inspiration: Natalie Klein from South Bend, Indiana, and David Levin from Oaxaca and Toronto. Natalie is a friend of 40+ years who shared her tomato ginger chutney recipe with me and I have adapted it many times, even canning and selling it.
Close-up of the fruit and spice medley
David (and friend Carol Lynne) returned from Southeast Asia a few months ago where they took cooking classes. David has made chutney ever since. He inspired me to try my own hand at the concoction.
Lime zest sits on pile of julienne white onions
More years ago than I care to count, I owned and operated a gourmet cookware shop, cooking school, and cafe. It’s in my DNA.
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Posted in Cultural Commentary, Food & Recipes, Oaxaca recipes, Photography
Tagged candied fruit, chutney, condiment, cook, eat, food, ginger, jam, Mango, Mexico, Oaxaca, papaya, pineapple, recipe, tomato