We call native corn here CRIOLLO. This term refers to landrace varieties of plants that have adapted to local conditions over generations. Maiz (corn) criollo is a traditional, non-hybrid corn variety grown by indigenous and rural farmers. Criollo can mean something authentic, traditional, or deeply rooted in a region’s culture.
I’ve written a Substack essay about what I notice when I drive the Pan-American Highway between Teotitlan del Valle, Oaxaca, and San Pablo Villa de Mitla. Even here in our small village of 6,500 people, my neighbors are planting espadin agave. Fewer and fewer fields are growing the traditional milpa — corn, squash, and beans.
This is an important topic for all of us who love Oaxaca, live here permanently, visit regularly, or come for a first-time exploration. Corn in Mexico is part of our culture.
I wonder if Monsanto (now owned by Bayer) will win the long game in Mexico, as native corn production declines and people need to eat. The nutritional value of genetically modified corn is questionable. Because it is grown with pesticides, scientists are afraid there are possible links to cancer and other health issues. GMO products are not labeled. GMO seeds are patented and controlled by large agribusinesses, cost more, and require chemical fertilizers.
When I return to the USA, I will bring back a couple of mezcal bottles for my son. He loves Gracias a Dios Agave Gin. I need to double-check with Emmy Hernandez to reconfirm that they do not use fertilizers in the growing process. It’s like, Who made my clothes? Who made my mezcal? Who grew the corn I eat? Sustainability is not to be taken lightly.
We know the Sunday market (tianguis) in Tlacolula is amazing. When you visit Oaxaca, this is a don’t miss it moment! (Order a map from us to find your way around.) And, if you want the real deal in Oaxaca food, you want to try out one of the off-the-beaten-path traditional cocina de humo comedors operated by one of Oaxaca’s traditional cooks in this market town. A cocina de humo is a complex sensory experience with humble roots in outdoor, wood-fired, comal-based cooking. You don’t have to be a foodie to appreciate what comes off a cal coated clay comal, the essential cooking platter of every traditional Mexican home. This large, round griddle platter can be as big as sixteen or eighteen inches in diameter. It sits atop a fogon made from adobe that is usually thirty-six inches high and fueled with wood. Comales are made wherever clay is found and in Oaxaca they come from San Marcos Tlapazola and in Santa Maria Atzompa.
Handmade corn tortillas cooked in a traditional rustic wood stove called fogon, type of cooking common in rural communities in Mexico and other countries. This comal is made from cast iron carbon steel.
Cocineras Tradicionales are what they are called. These are women who were born and raised in the culture of home cooking and organic corn, learning from mothers, grandmothers and great-grandmothers. They buy or grow their own organic produce, take the corn their families cultivate to the local mill (molina), and make their own masa using a traditional metate or grinding stone. The corn here is real food, grainy, nutty, crunchy to the taste, filled with flavor and energy. Their salsas are all scratch made in the molcajete. Their menus change based on seasonal ingredients.
Their restaurants are simple outdoor kitchens or ones tucked into the corner of their small establishments that might seat ten or fifteen people comfortably. If you know anything about fine French cuisine, you know that the Great Chefs of France — Paul Bocuse, Alain Chapel, Georges Blanc — all started in Lyon, learning from mothers, grandmothers and great-grandmothers, too. The similarities are strong. And, it’s about time that the great traditional cooks of Oaxaca villages are coming into their own.
Here are our recommendations for delicious, real Oaxaca village food in order of our preferences:
Mo-Kalli. Cocinera Tradicional Catalina Chavez Lopez opened a small comedor three years ago in the Tres Piedras neighborhood of Tlacolula up a dirt road on the east side of MEX 190. I went there four times in the month that I discovered it. I took my Zapotec family there and they raved about the moles. The meal is about 250-300 pesos per person and includes an appetizer, entree, dessert and fruit water. Beer and mezcal are an additional cost.
Elegant taco appetizer at Mo-Kalli
What I love about Mo-Kalli is the selection of moles. Catalina has at least seven ollas (cooking pots) bubbling away on top of her traditional cooktop, filled with (usually all of) Oaxaca’s famous moles: negro, rojo, coloradito, segueza (cracked corn kernels), verde or pipian (green), amarillo (yellow), chichilo (a somewhat bitter taste, served at funerals), and manchemanteles (tablecloth stainer, sweet with raisins and nuts). There is no menu. She brings a sampler of moles to the table that you taste with a crispy tortilla piece. Then, you decide which you want. Catalina recommends which meat (chicken, beef, pork) will go best with each sauce.
Catalina and meDuo de moles–negro y coloradito
I’ve had the mole negro, the segueza and the amarillo, and coloradito. All are superb. The hospitality is out of this world. All the meats are succulent and easy to chew. If you get there, please tell her I sent you!
Nieves de TunaMole samplerCatalina cooks
Nana Vira. Evangelina Aquino Luis, Cocinera Tradicional, does her cooking magic about six blocks south of the Tlacolula Market and is open Tuesday through Sunday. There is an upstairs dining terrace, and a couple of tables and benches on the ground floor next to the outdoor kitchen. We ate there after spending a couple of hours meandering the Tlacolula Market. Parking can be challenging (we do have a car), so the easiest way to get there is to hail at moto-taxi (tuk-tuk) at the corner where the Banamex is located. Eva will call you a moto to get you back to Centro. I had barbecue ribs slathered in a milder mole rojo. The fare here is a bit simpler and the prices are a la carte (no comida corrida). They make and bottle their own mezcal brand, too.
Criollito. Liliana Palma Santos was born and raised in Santa Monica, California, and returned to her family’s native Tlacolula de Matamoros about ten years ago. She and her husband opened this comedor to replicate family recipes passed through generations. They are known for their rainbow (arco iris) tortillas that incorporate three or more types of native corn, including yellow, blue, and red. Only open on Saturday and Sunday, this outdoor kitchen has three tables and can seat about twelve people at a time. I made a reservation, but it wasn’t really needed on the day we went. While Criollito is not technically considered an official Cocina Tradicional, it has all the elements to be included in this category. The three of us were feeling green vegetable deprived, so in additional to ordering tlayuda and mole negro, we started off with a comal stir-fry of broccoli, squash, and nopal cactus paddles! Price was about the same as Mo-Kalli, however did not include an appetizer or dessert.
Lily welcomes usSquash + nopal on the comalPhyllis + Bonny
Many of us love to eat at the market on Sunday and my favorite spot is either Comedor Mary on Avenida Galeana (side street of the church) or to belly up to one of the barbacoa tables inside the market where you can get a goat taco or consume. However, I encourage you to stretch your discovery wings and go find one of these comedors. Start with Mo-Kalli!
Me and Chris, TlacolulaGrill aisle, Tlacolula Market
What does it mean to be designated a Cocina Tradicional? A Cocina Tradicional, or traditional kitchen, is a Oaxaca government designation from the Secretary of Oaxaca Culture and Art [Secretaría de las Culturas y Artes de Oaxaca (Seculta)], to honor the cocineras who are keeping the ancestral food traditions alive. Most come from pueblos, the villages, located some distances from the city where regional foods and local cooking styles are ingrained in indigenous culture.
In Teotitlan del Valle, the Cocinera Tradicional is Carina Santiago who runs Tierra Antigua Restaurant. It is through her and caterer friend Kalisa Wells, that I learned about the two cocineras in Tlacolula, because they are all invited to participate in foodie events throughout Mexico and the USA to represent Oaxaca at official culinary programs.
Watermelon fruit waterPlum sorbet at Mo-KalliRainbow tortillas, Criiollito
How was I going to replicate the organic cornbread I’ve been making (and eating) in North Carolina here in Teotitlan del Valle?, I wondered. As I cruised the village market yesterday, I saw a local woman selling small bags of ground cornmeal. I asked her to verify what it was, since I wanted plain ground corn. For atole, she replied, in Spanish. Nothing more than corn. Maize molido. I thought, oh, good, local from her milpa.
Cornbread, oven fresh. Waiting to cool and eat.
I know how they grind corn here. Almost every family has a small plot of corn, squash and beans out in the campo. This is to sustain them and their animals throughout the year. Everyone eats the same corn — animals and humans alike. There are three corn plantings and harvests a year. The last harvest is coming in now, just before Muertos.
Thankfully, I had almond milk on hand in the bodega.
Once the corn is harvested, most of it is dried. The women peel the kernels off the husks, then take the dried corn kernels to the local molino (mill). There is a mill in every neighborhood here. They choose how they want it ground, coarse to fine. What I bought was a fine ground cornmeal. Native, organic corn. Original corn. Healthy. Just perfect.
Allowed on my low FODMAP diet, candied ginger.
I followed a highly rated gluten-free recipe online, but added my own flavors to the dry meal: 1/4 t. turmeric, one tablespoon of minced, candied ginger, about a teaspoon of dried oregano I had bought fresh at the local market some months ago.
Turmeric, local dried oregano, cornmeal and gluten-free flour.
We are at 6,000 feet altitude here in the Oaxaca valley. It takes longer to bake and we need to crank up the oven temperature a bit to compensate. Baking here is as much an art as it is a science, so I watch the cornbread to make sure it is rising and not browning too fast.
Just in case you didn’t recognize oregano!
My friend Kalisa is a baker extraordinaire. She often stays in the casita when I’m gone, caring for the dogs. Of course, this is a Mexican stove! She did a translation of oven temps from Fahrenheit to Centigrade last year. We keep this on a faithful sticky note on the side of the cupboard near the oven. It helps immensely.
Mr. Armadillo supervising the baking project.
Footnote: It took over an hour to bake. The recipe called for 25 minutes at 425 degrees Fahrenheit. The texture is fine, more like a cake than a bread. Next time, I’ll see if I can find a coarse grind meal in the village. Meanwhile, I taste the turmeric and the oregano and ginger. I like the mingling of the flavors.
What can you experiment with?
P.S. A long time ago, in a land far, far away, I used to own and operate a gourmet cookware shop and cooking school. I still love to experiment.
Union Zapata is a small pueblo that is at off the Pan-American Highway Mexico 190, near San Pablo Villa de Mitla, about five miles from where I live. They grow organic corn, squash and beans just like many villages throughout the state of Oaxaca.
Native corn, indigenous to Oaxaca state, at the Feria Biodiversidad
Blue corn tortillas, one of my favorites
But, the native crops indigenous to Mexico are at risk as more farmers plant seeds that they can afford to buy, to sell produce in a competitive economy where retail price drives most decisions. Cheap corn introduced by commercialization is taking over Mexico.
Farming family from the Mixe region of Oaxaca
Farmers from all parts of Oaxaca state gathered in Union Zapata on Saturday, December 2 to promote their ancient crops. They came in vans, cars, trucks and buses from the mountains, coast and valleys, from remote communities that adhere to tradition. They are proud to show the produce that results from their labor. The native species have provided for the complete nutritional needs of native people for 10,000 years.
Carbon dating sets Mexican squash at 10,000 years old
I went to the fair with Carina Santiago, noted Teotitlan del Valle chef and owner of Restaurante Tierra Antigua, and Kalisa Wells, professional cook and caterer from San Diego. I am fortunate to call them friends. I had no idea what to expect and what I saw was amazing.
Rafael Mier holds Jaguar Beans, a rare, ancient strain
Carina and Kali introduced me to Rafael Mier from Mexico City and his aunt Caterina. Rafa’s grandparents came to Mexico City from Northern Spain. They were farmers. In the middle of the city they raised animals and crops. They grew up with their hands in the soil.
Are Mexicans more concerned about conserving chile varieties?
Today, Rafa leads a conservation NGO called Tortilla de Maiz Mexicana to educate farmers and consumers about the importance of growing, buying and eating native corn. He tells me that throughout Mexico, it is now difficult to find the real food that provides the complex carbohydrates-protein exchange needed for a healthy diet.
Some of Mexico’s corn diversity. There are 59 landraces.
Even if we believe we are eating native, organic corn in Mexico, we are being deceived. Tortilla and tlayuda makers are using processed corn they buy in bulk, pre-soaked so that it can be prepared faster. And, that’s what’s being sold in most village markets and at the tortillerias where machines spit out white corn tortillas, hundreds to the minute.
In the United States, there is a similar story. We want bright yellow corn, big juicy kernels, uniform in size and texture, easy to peel and consume with butter — melt in your mouth. This is genetically modified to suit American taste.
I could not believe the color of these squashes. Eye popping.
This corn has little nutritional value and converts immediately to sugar. Monsanto can export it to Mexico and sell it cheaper than the corn small scale farmers produce themselves.
Farmer-weaver from San Juan Colorado, Costa Chica
Corn is a staple in Mexico. When GMO corn converts to sugar as it metabolizes, indigenous people suffer from diabetes. This is a HUGE health issue here. I can tell you this from personal experience, since many of my local friends struggle with the disease, have amputations and die.
Organic coyuchi cotton from the coastal highlands of Oaxaca
San Juan Colorado and San Pedro Amuzgos handwoven huipiles at the fair
Some of us adhere to the Slow Food Movement. We want to know who makes our food and where it comes from. This is a way to eat what we believe, to ask questions about food sourcing from restaurants and cooks.
My late morning snack: organic blue corn stuffed with chicken and chilis
These are native hibiscus flowers used for drinks and stuffing enchiladas
I liken this to the #whomademyclothes movement started by the Fashion Revolution. I want to know where the cotton, silk and wool comes from. I want to know if plants and cochineal are the dye materials. I want to know if my clothes are mixed with polyester or rayon. I want to know who sewed them and were they paid fairly.
Order pumpkin pie from Jorge Daniel Bautista, Union Zapata, tel: 951-421-4697
Education requires commitment and social activism. Yes, it is difficult in our world to be a purist with so many hidden ingredients. But we can try! Isn’t that what counts most?
Teotzintle, the grain that corn was hybridized from in the Oaxaca valley
Teotzintle, a Nahuatl word, is the world’s original corn. It was discovered in the nearby Yagul caves and dated at 8,000 years old.
Pre-hispanic Amaranth is a great source of protein
The biodiversity of Mexican corn gives us 59 different varieties
After the fair, Rafael and Caterina joined us at Tierra Antigua Restaurant where Carina brought out her specialties of Mole Coloradito and Mole Negro for tastings. But first, we had her yellow organic corn tlayudas, followed by red corn mamelas.
Carina’s red corn mamelas, a delicious appetizer.
Carina’s husband, Pedro Montaño, has a milpa (field) where they grow only native corn and they use this exclusively for the tortillas and tlayudas they prepare in the restaurant.
Restaurante Tierra Antigua specialty of Mole Coloradito and Mole Negro
New and vintage masks from San Juan Colorado
The program receives limited funding from the government of Mexico, and this year, its 7th, the organizers sought donations from private individuals in order to hold the fair. It was only for ONE day. Transportation was provided for the participants who came long distances, but did not include overnight lodging.
Yira Vallejo from Pierde Almas mezcals was a lead organizer.
If I had known about this in advance, I would have alerted you in the days before to come out to the Tlacolula valley to enjoy the day. I hope to do this next year.
How you can get involved? Contact
Yira Vallejo at yvallejo@pierdealmas.com, www.pierdealmas.com
If you are a U.S. university professor who wants to learn more about Mexico’s native plants and food, please contact Norma Schafer. Oaxaca Cultural Navigator organizes study abroad short courses and educational programs for faculty and students for cultural exchange.
I bet you thought I disappeared! This is my first post since returning to Teotitlan de Valle, Oaxaca, a week ago.
Happy Thanksgiving, Everyone!
I came back to my casita filled with aromas created by professional cook Kalisa Wells, who has been house sitting my two adopted street dogs. All kitchen surfaces were covered with culinary ingredients. It was a sight to behold.
A cook’s kitchen, filled with every imaginable local chile variety, herbs, spices
And, then, Thanksgiving was a mere four days later.
Cuni Cuni Guajalote. Yummy Yummy.
From Durham, North Carolina and via Facebook, I ordered organic turkey raised in the Mixteca region of Oaxaca from Cuni Cuni Guajalote before I left. This took some sleuthing, hunting down their whereabouts via the Facebook group Clandestine Oaxaca Appreciation Society — the source for everything Oaxaca.
La dueña de Cuni Cuni — Araceli Jimenez
As it turns out, we decided on two smaller birds instead of a 9 kilo (20 pounder) when we did the pick up at La Cosecha organic market at Macedonio Alcala #806 — enough to feed a crowd that kept expanding beyond local family and intimate friends as I settled back in to village life. We were worried about one big turkey fitting into a basic gas oven.
Merry, Kalisa and Rosario with preparations underway
It was the roasting pan and rack that had us stymied. Neither of us brought a sturdy vessel or rack from the USA and the only thing we could find were flimsy aluminum, so we bought three and stacked them. There were no racks to be found as I cruised the aisles of the super mercado.
Kalisa’s Camote (Oaxaca sweet potato) Pie with the flakiest pastry crust
My eyes lit on a stainless steel dish drainer. Sure, it had those upright racks to hold the dishes vertical and immovable tall sides. I bet my friend Arnulfo and I could figure out a way to modify this, I said to myself. Into the cart it went.
And, here’s how it turned out.
Flattened, cut dish drainer. Be sure to remove plastic feet!
One of the great pleasures of being in Mexico is that we learn to innovate, modify, imagine and manifest. Things we need don’t always come easily, but there seems to be a way to improvise and make it work. I have learned this from my Mexican friends who are masters at adaptation.
Friends and family enjoying Thanksgiving dinner on the patio
And, if you live in Oaxaca, I encourage you to think about ordering your Christmas turkey from Cuni Cuni Guajalote. You will love it. Expensive? Yes. Worth it? Yes. This is NOT your Sam’s Club or Walmart frozen commercial turkey.
Organic beet hummus appetizer — veggies from Tlacolula market
How we roasted the turkey!
Kalisa loves butter. I found the local dairy-cheese man from the Teotitlan del Valle market and bought up all the butter he had. Probably five pounds. Kali coated the turkeys in butter, stuffed them with oranges, rosemary, apple peels (no pits), celery and carrot ends, covered the turkey with foil and put it into a hot 450F degree oven for about 20 minutes. Then she lowered the heat to 350 degrees Fahrenheit and continued to roast covered at 18 minutes per pound until the drumsticks wiggled easily and the juices ran clear. We didn’t have a meat thermometer. We were also cooking at 6,000 feet altitude using an oven with Centigrade settings, so we converted everything.
Jacki’s family sweet potato recipe
300F = 149C
350F = 176C
400F = 204C
425F = 218C
450F = 232C
We needed this conversion for the camote and apple pies, too. But had to jack up the heat because we are running off a propane tank at a higher altitude. So, it was check, check again, triple check.
Thanksgiving buffet feast.
NOTE: We did not stuff the turkey because this is the most common culprit for botulism. The turkey must be completely thawed and at room temperature to be stuffed and cooked successfully without risk of infection. Many people stuff a partially thawed turkey (oh, it’s just a little cold in there, it’s okay) and the inside becomes an incubator for the bacteria.
An array of artisanal mezcal
Everyone who came brought something to contribute: mashed potatoes, cranberries, Boulanc rolls, salad, organic black beans, tortillas made with local field corn, chocolate, wine, beer, mezcal. Yes, I smuggled fresh cranberries from Whole Foods but Jacki found them locally.
Setting the table, Teotitlan del Valle.
Earlier in the week, Kali and I made a visit to Macrina Mateo Martinez in San Marcos Tlapazola to get large platters that would serve as pie pans and some extra dinner plates. They are my go-to family women’s cooperative for fine barro rojo that those of us who live here love to use.
Mama Dorothy’s Apple Pie baked in a barro rojo plate
I’m very happy to be back in the village, surrounded by mountains, warmed by the sun, a hammock on my rooftop handwoven by the daughter-in-law of Mitla’s Arturo Hernandez. Despite the barking dogs and crawling critters, I am now embracing a slower pace of life — for the moment. Tours and workshops start up in mid-December!
We know the culture! This is our land! We are locally owned and operated.
Eric Chavez Santiago is tri-lingual --Spanish, English, Zapotec.
Eric was founding director of education, Museo Textil de Oaxaca + folk art expert
Norma Schafer has lived in Oaxaca since 2005.
Norma is a seasoned university educator.
We have deep connections with artists and artisans.
63% of our travelers repeat -- high ratings, high satisfaction.
Wide ranging expertise: textiles, folk art, pottery, cultural wisdom.
We give you a deep immersion to best know Oaxaca and Mexico.
We organize private travel + tours for museums, arts, organizations, collectors + appreciators.
Creating Connectionand Meaning between travelers and with indigenous artisans. Meet makers where they live and work. Join small groups of like-minded explorers. Go deep into remote villages. Gain insights. Support cultural heritage and sustainable traditions. Create value and memories. Enjoy hands-on experiences. Make a difference.
What is a Study Tour: Our programs are learning experiences, and as such we talk with makers about how and why they create, what is meaningful to them, the ancient history of patterning and design, use of color, tradition and innovation, values and cultural continuity, and the social context within which they work. First and foremost, we are educators. Norma worked in top US universities for over 35 years and Eric founded the education department at Oaxaca’s textile museum. We create connection.
OCN Creates Student Scholarship at Oaxaca Learning Center Giving back is a core value. Read about it here
Meet Makers. Make a Difference
Oaxaca Cultural Navigator LLC has offered programs in Mexico since 2006. We have over 30 years of university, textile and artisan development experience. See About Us.
Programs can be scheduled to meet your independent travel plans. Send us your available dates.
Arts organizations, museums, designers, retailers, wholesalers, curators, universities and others come to us to develop artisan relationships, customized itineraries, meetings and conferences. It's our pleasure to make arrangements.
Select Clients *Abeja Boutique, Houston *North Carolina Museum of Art *Selvedge Magazine-London, UK *Esprit Travel and Tours *Penland School of Crafts *North Carolina State University *WARP Weave a Real Peace *Methodist University *MINNA-Goods *Smockingbird Kids *University of North Carolina at Chapel Hill
Our Shop is UNABLE TO ACCEPT ONLINE PAYMENTS until we migrate to a NEW WEBSITE. Stay tuned! If there is something you want to purchase, send us an email.
December 2-10, 2025: Oaxaca Coast Textile Study Tour: Explore the extraordinary weaving + natural dye culture on the Costa Chica, from Puerto Escondido to Zacoalpan, Guerrero. Take a break between Thanksgiving + Christmas. Enjoy the warmth of Oaxaca.
2026 TOURS + TRAVEL
January 8-15, 2026: Oaxaca Textiles, Craft + Culture Tour Plus Workshops with Taos Wools. Participate in weaving, natural dyeing workshops, and hand-spinning experience. Explore the Tlacolula Market, meet artisans, immerse yourself in Zapotec culture and history. In collaboration with Taos Wools. 5 SPACES OPEN.
January 22-February 2, 2026:Guatemala, Here We Come. A cultural immersion tour into the textiles and folk art of Mayan people. Off-the-Beaten-Path. Adventure travel. Into the rainforest. Indigo dye workshop and MORE! ALMOST SOLD OUT! DON'T WAIT TO REGISTER.
March 3-11, 2026: Chiapas Textile Study Tour: Deep Into the Maya World. Based in San Cristobal de las Casas, we introduce you to some of the best weavers in the region, into off-the-beaten-path remote villages where culture and tradition remain strong. 5 SPACES OPEN.
Oaxaca has the largest and most diverse textile culture in Mexico! Learn about it.
When you visit Oaxaca immerse yourself in our textile culture: How is indigenous clothing made, what is the best value, most economical, finest available. Suitable for adults only. Set your own dates.
One-Day Tours: Schedule When YOU Want to Go!
Ruta del Mezcal One-Day Tour.We start the day with a pottery master and then have lunch with a traditional Oaxaca Cook, who is the mole-making expert. In Mitla, we meet with our favorite flying shuttle loom weaver, and then finish off with a mezcal tasting at a palenque you may NEVER find on your own! Schedule at your convenience!
Teotitlan del Valle Map with select rug weavers, restaurants, village attractions
Tlacolula Market Map -- where to find food, shopping, ATMs, and more
Our Favorite Things to Do in Oaxaca -- eating, shopping, gallery hopping + more
We require 48-hour advance notice for orders to be processed. We send a printable map via email PDF after your order is received. Please be sure to send your email address. You can click here to Buy Map. After you click, you can check PayPal to double-check you included your email address. We fulfill each order personally. It is not automatic.
Roasting a Thanksgiving Turkey in Teotitlan del Valle, Oaxaca
I bet you thought I disappeared! This is my first post since returning to Teotitlan de Valle, Oaxaca, a week ago.
Happy Thanksgiving, Everyone!
I came back to my casita filled with aromas created by professional cook Kalisa Wells, who has been house sitting my two adopted street dogs. All kitchen surfaces were covered with culinary ingredients. It was a sight to behold.
A cook’s kitchen, filled with every imaginable local chile variety, herbs, spices
And, then, Thanksgiving was a mere four days later.
Cuni Cuni Guajalote. Yummy Yummy.
From Durham, North Carolina and via Facebook, I ordered organic turkey raised in the Mixteca region of Oaxaca from Cuni Cuni Guajalote before I left. This took some sleuthing, hunting down their whereabouts via the Facebook group Clandestine Oaxaca Appreciation Society — the source for everything Oaxaca.
La dueña de Cuni Cuni — Araceli Jimenez
As it turns out, we decided on two smaller birds instead of a 9 kilo (20 pounder) when we did the pick up at La Cosecha organic market at Macedonio Alcala #806 — enough to feed a crowd that kept expanding beyond local family and intimate friends as I settled back in to village life. We were worried about one big turkey fitting into a basic gas oven.
Merry, Kalisa and Rosario with preparations underway
It was the roasting pan and rack that had us stymied. Neither of us brought a sturdy vessel or rack from the USA and the only thing we could find were flimsy aluminum, so we bought three and stacked them. There were no racks to be found as I cruised the aisles of the super mercado.
Kalisa’s Camote (Oaxaca sweet potato) Pie with the flakiest pastry crust
My eyes lit on a stainless steel dish drainer. Sure, it had those upright racks to hold the dishes vertical and immovable tall sides. I bet my friend Arnulfo and I could figure out a way to modify this, I said to myself. Into the cart it went.
And, here’s how it turned out.
Flattened, cut dish drainer. Be sure to remove plastic feet!
One of the great pleasures of being in Mexico is that we learn to innovate, modify, imagine and manifest. Things we need don’t always come easily, but there seems to be a way to improvise and make it work. I have learned this from my Mexican friends who are masters at adaptation.
Friends and family enjoying Thanksgiving dinner on the patio
And, if you live in Oaxaca, I encourage you to think about ordering your Christmas turkey from Cuni Cuni Guajalote. You will love it. Expensive? Yes. Worth it? Yes. This is NOT your Sam’s Club or Walmart frozen commercial turkey.
Organic beet hummus appetizer — veggies from Tlacolula market
How we roasted the turkey!
Kalisa loves butter. I found the local dairy-cheese man from the Teotitlan del Valle market and bought up all the butter he had. Probably five pounds. Kali coated the turkeys in butter, stuffed them with oranges, rosemary, apple peels (no pits), celery and carrot ends, covered the turkey with foil and put it into a hot 450F degree oven for about 20 minutes. Then she lowered the heat to 350 degrees Fahrenheit and continued to roast covered at 18 minutes per pound until the drumsticks wiggled easily and the juices ran clear. We didn’t have a meat thermometer. We were also cooking at 6,000 feet altitude using an oven with Centigrade settings, so we converted everything.
Jacki’s family sweet potato recipe
We needed this conversion for the camote and apple pies, too. But had to jack up the heat because we are running off a propane tank at a higher altitude. So, it was check, check again, triple check.
Thanksgiving buffet feast.
NOTE: We did not stuff the turkey because this is the most common culprit for botulism. The turkey must be completely thawed and at room temperature to be stuffed and cooked successfully without risk of infection. Many people stuff a partially thawed turkey (oh, it’s just a little cold in there, it’s okay) and the inside becomes an incubator for the bacteria.
An array of artisanal mezcal
Everyone who came brought something to contribute: mashed potatoes, cranberries, Boulanc rolls, salad, organic black beans, tortillas made with local field corn, chocolate, wine, beer, mezcal. Yes, I smuggled fresh cranberries from Whole Foods but Jacki found them locally.
Setting the table, Teotitlan del Valle.
Earlier in the week, Kali and I made a visit to Macrina Mateo Martinez in San Marcos Tlapazola to get large platters that would serve as pie pans and some extra dinner plates. They are my go-to family women’s cooperative for fine barro rojo that those of us who live here love to use.
Mujeres del Barro Rojo, San Marcos Tlapazola
Mama Dorothy’s Apple Pie baked in a barro rojo plate
I’m very happy to be back in the village, surrounded by mountains, warmed by the sun, a hammock on my rooftop handwoven by the daughter-in-law of Mitla’s Arturo Hernandez. Despite the barking dogs and crawling critters, I am now embracing a slower pace of life — for the moment. Tours and workshops start up in mid-December!
Feliz Fiestas, amigos.
Like this:
12 Comments
Posted in Cultural Commentary, Food & Recipes, Photography, Teotitlan del Valle
Tagged cooking, food, Mexico, Oaxaca, organic, Thanksgiving, turkey