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.
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.
Pre-Hispanic Oaxaca Cooking Class with Vicky Hernandez
High up the hill in the shadow of Oaxaca’s famed archeological site of Monte Alban is a humble comedor on a dirt side street down the hillside from a paved access road. Carefully make your way down a curved, steep stairway cut into the hill to find the simple kitchen of Cocina Pre-Hispanica con Fogon where Vicky Hernandez teaches about the origin of Oaxaca food. Simple yet complex, organic and healthy, flavorful and rich with tradition.
Carol, who has known Vicky for years, arranged this cooking class for her daughter and her daughter’s fella. I tagged along. While I used to own a gourmet cookware shop and cooking school, there is always more to learn, especially about the roots of Oaxaca food. Moreover, I remember meeting Vicky six years ago when she taught her first cooking class in Carol and David’s miniscule kitchen on Huzares.
First, what is a FOGON? This is the adobe mud table-height cooking stove fueled by wood and topped with a clay comal (griddle) that is nixtamalicized (coated with white calc so the corn doesn’t stick).
We start the morning at 8 a.m. Vicky picks us up in the Historic Center where Carol lives, hiring two taxis to ferry the four of us and her to Abastos Market first to do the shopping. Central de Abastos is one of the largest market in Mesoamerica. It is a maze, a warren, a hub of everything Oaxaca — food, drink, pottery, clothing, animals and feed. The uninitiated can get lost — easily. It is best to follow an expert like Vicky, who led us to her favorite organic vendors.
On the cooking class menu today are memelas, sopa de guias, quesadillas with squash blossoms, chicken with mole rojo, atole — all traditional pre-Hispanic foods. So we gather ingredients, wending our way through narrow aisles just as the market vendors start to set up shop. The bustling begins.
We are like ducklings and somehow, we end up on the other side of the market only to exit to find the taxis waiting for us on the street. We climb in and begin the drive up the winding Monte Alban hill.
The day is starting to heat up but the hillside shade keeps us cool. We start off with traditional sweet bread to dunk into a cup of steaming cafe de olla (sweetened coffee flavored with cinnamon). On the table are plump cobs representing different pre-Hispanic colors of corn. Vicky asks Becky to choose which color corn to use for the memelas, and Becky points to the red.
Vicky puts the corn kernels into a pot on the charcoal burner and adds calc. Corn needs human intervention to eat. The corn soaked and cooked in calc will soften the hard protective shell, making it edible. Then, the grinding begins. For speed, Vicky uses an untraditional hand-cranked grinder instead of a metate (original stone grinding platform).
We learn that corn soaked in ash is used for corn beverages like atole and tejate, while corn soaked in calc is used for food preparation. We learn that pre-Hispanic cooking translates to using only natural materials: clay, wood, calc and ash, and native plants.
The memelas are the best I’ve eaten, smeared with bean paste and topped with Oaxaca queso fresco (the crumbly local cheese). The corn base is shaped into a huarache (a shoe). The native red corn turns blue in the cooking. It is crunchy, nutty, filled with flavor. Corn and beans combined are an excellent protein source.
For the sopa de guias — squash vine soup — three local herbs are needed: chipil, chipiche and piohito. The base is water to which is added small round squashes called calabacitas that are quartered, squash blossoms (remove the stamens), shredded squash vine leaves, and 2” cut sections of the vine (thick outer strings removed like you do with celery stalks). Nothing of the plant goes to waste. We set about stripping the leaves and flowers from the chipil stalks, careful not to add the seed pods.
Next comes the herb epazote. This very aromatic green is used to flavor beans and squash blossom quesadillas. We use quesillo for this, the Oaxaca string cheese. Don’t be skimpy with the cheese! Vicky tells us epazote is also used as a tea to kill parasites and to eliminate gas and bloating when added to beans during cooking. She a scrambled egg sandwich with epazote and chopped onions is the best.
The mole rojo, the red sauce for the chicken, is started by cooking together roasted, skinned organic tomatoes and two tablespoons of vegetable oil, then adding two cups of chicken broth. Once this is combined and cooked, we add about one cup of mole paste Vicky bought in the market earlier. Later, we eat this slathered over a piece of cooked chicken, scooping up the sauce with pieces of tortilla. Yum.
Kitchen accoutrements are basic: a molcajete to make the salsas, a metate to grind the corn or cacao, a clay olla or cooking pot, a comal (griddle) on which to cook the tortillas. For the salsa to accompany the Sopa de Guias, Vicky puts sliced onion, lime juice, salt and chiles de agua in the molcajete her father made 50 years ago, smashing all the ingredients together. Aromatic and flavorful. If you can’t find chile de agua, you can substitute jalapeño or serrano chiles.
We sit to eat at a table in the humble comedor with views of the mountain above and the city below. The sun is shining and we are satisfied. At the entry, Vicky’s mother prepares an order for customers at the next table. I sip the hot atole. It is the best I’ve ever had, a rich corn liquid punctuated with small particles of floating corn. I ask to take home the corn residue left after squeezing the liquid through the gauze cloth. I’ll use this to add crunch to my homemade, gluten-free biscotti. In Italy, the residue is what makes polenta. Mexico, the source of corn, provides sustenance around the world.
When we finish, we walk to the crossroads a short distance from the comedor and hop on a new Oaxaca city bus that takes us back to the zocalo in the historic center I. 20 minutes. Cost: 8 pesos or 40 cents.
Note: Class is taught in Spanish. If you need translation, Vicky can arrange for a translator to be there with you.
How to find Vicky Hernandez:
Telephone: 52-951-396-2621
email: vickyher70@gmail.com
Instagram: cocinaprehispanica
Reserve class with linktree — linktr.ee/cocinaprehispanicaoaxaca
Website: cocinaprehispanicaenfogon.com
Cost: $1,800 pesos per person cash for a 5-hour experience
Highly recommend for great food and culinary education.
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Posted in Cultural Commentary, Dining and Lodging, Oaxaca Mexico art and culture
Tagged Cocina Pre-Hispánica en Fogon, cooking, cooking class, food, Mexico, Monte Alban, Oaxaca, pre-Hispanic, tourism, traditional kitchen, travel, Vicki Hernandez