History of Oaxaca Part 2 – Colonial Era See, also: Part 1 Pre-hispanic Era Part 3 Modern Era Welcome to the continuation of an overview of life in Oaxaca, past and recent. In this article, we will look at Oaxaca in the colonial period from 1521 to 1821, when Mexico received its independence from Spain. […]
Continue Reading
For one night of the year in Oaxaca, Mexico, the Raphanus sativus, or radish as it is more commonly known, escapes its destiny as root vegetable side dish and becomes art. Thousands upon thousands of radish revelers turn out on December 23rd to check out the newest vegetable-turned-art creations on display in the Zocalo. The artists have […]
Continue Reading
Arroyo Guacamaya is one of the closest ecotourism sites to the City of Oaxaca, accessible by private vehicle in about an hour, or via public transportation. La Guacamaya has most if not all of the features and attractions of the more distant ecotourism locales in the Sierra Norte of Oaxaca, including mountain biking, nature trails […]
Continue ReadingThis recipe for white beans with dried shrimp from the southern Pacific coast of Oaxaca is adapted from Susana Trilling’s wonderful regional cookbook, Seasons of My Heart. Use other beans, such as fava, and try substituting cilantro for the traditional hierba santa used in Oaxaca. Ingredients ½ pound whole dried shrimp, peeled, with heads removed and reserved 2 tablespoons […]
Continue ReadingPublished or Updated on: January 1, 2003 by Tony Burton © 2009
Continue Reading
Bricks of rich Mexican chocolate are flavored with coconut from Pacific shores. Aromatic herbs are displayed in beautifully arranged baskets, their scent alone whetting the appetite. Sweet local honey is offered for tasting on slices of waxy, pale yellow yams. No, this is not a high-end gourmet emporium or a trendy organic supermarket. This is […]
Continue ReadingThis 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 legumes and do not require soaking in advance. Ingredients 1 pound lentils 8 cups water 10 large cloves garlic, peeled and chopped 2 medium white onion, peeled […]
Continue ReadingThis 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 is obtained by roasting the ingredients on a dry comal or skillet before blending them. Ingredients: 1 pound roma […]
Continue Reading
I just returned yesterday from a two-week trip through central and southern Mexico. A girlfriend and I decided to drive, rather than fly and, although I prefer driving on the autopistas (toll roads), she prefers taking the back roads. We compromised. When I drove, I chose; when Lyn drove, she chose. I have a ’93 Ford Explorer. […]
Continue ReadingMy friends asked, “You’re going by bus? Why?” I rationalized about all the experiences I’d have to write about. After vacationing for a week in the Yucatan, I was heading back to Oaxaca, where I’m spending the winter. I told my friends that taking a bus from Cancun to Oaxaca would be a great way […]
Continue Reading