A connoisseur's guide to mezcal by Alvin Starkman

Have a taste whenever the opportunity arises, and of whatever is being offered, if only enough to discern differences and develop a palate. read more

beverages Oaxaca

BBQ Goat In Oaxaca: The Pomp, Ceremony And Tradition by Alvin Starkman

Some say it's one of the oldest professions in Oaxaca, yet it garners little if any respect from most of the population notwithstanding the tradition and ceremony that has been its trademark for genera... read more

meat Oaxaca

Mescal by Tomothy J. Knab

Mescal, mescaline, mescal bean, mescal button; what are they? They are all intoxicants, which was what the word mescal meant in the sixteenth and seventeenth centuries. Today mescal generally refers to... read more

beverages Oaxaca

Carmen Solis' Chicken Estofado: Estofado de Pollo de Carmen Solis by Karen Hursh Graber

To call estofado a "stew" would be like calling Carmen Solis merely a "cook." She is an artisan in the kitchen - in fact, two kitchens, for Carmen has a modern indoor kitchen as well as the trad... read more

poultry main-dishes soups Oaxaca

Mariscos d'Marlo's Garlic-Chile Shrimp: Camarones al Ajillo by Karen Hursh Graber

The Juchitan seafood restaurant Mariscos d' Marlo is understandably popular among locals, with its large, attractive servings of the freshest fish and shellfish. After a wonderfully filling Sunday seaf... read more

seafood main-dishes Oaxaca

Rabbit and corn stew: Segueza by Karen Hursh Graber

This ancient dish is a specialty of the Central Valleys of Oaxaca. When we lived in Oaxaca, I learned about segueza from Maribel Bautista who prepares traditional Zapotec food at La Cúpula Restaura... read more

meat main-dishes soups Oaxaca

Juchitan Market-Style Chicken: Pollo del Mercado Juchiteco by Karen Hursh Graber

This was one of the prepared foods we picked up at the Juchitan market. Several different ladies were selling this marinated chicken dish, so we picked out one of the friendliest-looking, bought her ch... read more

poultry main-dishes salsas Oaxaca

Oaxacan Black Mole: Mole Negro Oaxaqueño by Karen Hursh Graber

The most famous of Oaxaca's many moles, this sauce can be served with turkey, chicken, or pork; however, turkey is the meat of choice for festive occasions. In Mexico, the ingredients for large ... read more

poultry main-dishes mole-and-pipian Oaxaca

Yam and Orange Dessert: Dulce de Camote y Naranja by Karen Hursh Graber

Fruit desserts, whether candied, crystallized or compotes, are among the most popular throughout the state of Chiapas. This one is more like a pudding, and may be served chilled or at room temperature,... read more

vegetables fruit desserts Chiapas

Stuffed Crepes with Sweet Potato and Pineapple Sauce: Crepas Rellenas con Salsa de Camote y Piña by Karen Hursh Graber

This was the course that I prepared during class, and although it is an impressive dessert, it is much easier than it will seem to guests, because the crepes, filling and sauce can all be made ahead. N... read more

cheese vegetables fruit desserts Oaxaca

Herbed Green Mole: Mole Verde con Hierbas by Karen Hursh Graber

Green mole is most commonly found in the states of Puebla, Tlaxcala and Oaxaca, where it is one of los siete moles - the seven famous moles, each with a distinctive color, flavor and arom... read more

pork main-dishes mole-and-pipian soups Oaxaca

San Cristobal Style Bread Soup: Sopa de Pan de San Cristobal by Karen Hursh Graber

The chilly evening air and the long tradition of fine baking in San Cristobal combine to make this soup a welcome repast in that lovely mountain town. Accompanied by a salad, this thick soup could easi... read more

vegetables soups Chiapas

San Blas Atempa's Fiesta Stew: Guisado de Res de San Blas Atempa by Karen Hursh Graber

This beef stew, the main course of our cooking class's feast, is from the Tehuantepec region, and is characterized by the combination of sweet and savory flavors. A good beef stock, which the students ... read more

vegetables fruit meat main-dishes soups Oaxaca

Oaxacan-Style Lentils: Lentejas Oaxaqueñas by Karen Hursh Graber

This spicy-sweet, meatless main dish is traditional Oaxacan Lenten fare. The combination of spices with fruit is characteristic of southern Mexican cooking. Lentils are one of the fastest-cooking legum... read more

vegetables fruit vegetarian Oaxaca

Pineapple Salsa: Salsa De Piña by Karen Hursh Graber

The Pineapple Fair in Loma Bonita, Oaxaca, in the lush, tropical part of the state bordering Veracruz, celebrates months of packing and processing the fruit for world-wide, as well as national, distrib... read more

fruit salsas Oaxaca

Acapulco-Style Fish Filets: Filetes de Pescado Estilo Acapulco by Karen Hursh Graber

Fresh fish filets from Mexico's Pacific coast are lightly marinated in tequila and lime juice, then grilled or sauteed and topped with a fresh salsa, for a delicious, low-fat entree. This is good with ... read more

fish vegetables main-dishes Guerrero

Guerrero Style Green Pipian Pozole: Pozole Verde con Pipian de Guerrero by Karen Hursh Graber

Pumpkin seeds, the characteristic ingredient of green pipian, add an appetizing textural dimension to this pozole, and the poblano chiles and chard that are blended with them provide a bright combin... read more

vegetables masa main-dishes soups Guerrero

Stuffed Fish Filets with Almond Sauce: Rollos del Mar by Karen Hursh Graber

Along the Costa Alegre, numerous restaurants serve filets of whatever fish is freshest, stuffed with different combinations of seafood. Shrimp is nearly always used, along with squid or octopus. The al... read more

fish main-dishes salsas Guerrero

Filled Plantain Croquettes: Croquetas de Plátano Rellenos by Karen Hursh Graber

Plantains, called plátano macho in Spanish, play an important role in the diet of southern Mexicans. They should not be used in cooking until ripe, at which point they will be nearly black all ov... read more

fruit side-dishes Chiapas

Fritters with Brown Sugar Syrup: Bunuelos con Miel de Piloncillo y Canela by Karen Hursh Graber

You don't have to break the dish for good luck after eating these, as is done in Oaxaca. Just serve them with plenty of the cinnamon flavored syrup. Piloncillo is the dark brown sugar, sold in cones... read more

breads desserts Oaxaca

Chicken and Fruit Stew: Estofado de Pollo en Frutas by Karen Hursh Graber

Somewhat akin to the manchamanteles of Oaxaca and Puebla, this Chiapan main dish typically uses very little chile. Instead it is characterized by the sweet and tart contrast of the vinegar marinade and... read more

vegetables fruit poultry main-dishes soups Chiapas

Oaxacan Yellow Mole: Amarillo by Karen Hursh Graber

Called simply (and fondly) "amarillo", this dish is a specialty of the Central Valleys region of Oaxaca. Although usually made with chicken, it is one of the few moles that are excellent with beef. ... read more

vegetables poultry mole-and-pipian Oaxaca

Marinated Mixed Vegetable Salad: Chileajo by Karen Hursh Graber

When we lived in Oaxaca, I liked to go the food stands that were right outside the university faculties downtown, especially the school of architecture, which was right next to a small park, with plent... read more

vegetables vegetarian salads salad-dressings Oaxaca

Rice and Amaranth Pudding: Arroz y Amaranto con Leche by Karen Hursh Graber

This variation of the classic arroz con leche is served in Zimatlan, Oaxaca, one of the largest amaranth-producing areas in Mexico. The addition of popped amaranth grains adds nutrients as well ... read more

desserts rice-and-grains Oaxaca

Tortillas In Oaxacan Tomato Sauce: Entomatadas Oaxaqueñas by Karen Hursh Graber

This typical Oaxacan dish can be served as breakfast, light supper, or as a main meal accompanied by grilled meat or chicken. It is also fine as an appetizer or snack. The depth of flavor in this sauce... read more

masa vegetarian salsas side-dishes Oaxaca