All recipes for region “Oaxaca”
Showing 26—30 of 30 results

Mescal Timothy 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

Mexican orange chicken: Pollo en naranja Karen Hursh Graber

A specialty of Oaxaca, where fruit is often cooked with meat and poultry, this dish is easy and delicious. For a variation, try substituting pineapple slices for the oranges. This recipe is from Oaxaca... read more

Stuffed Mexican crepes with sweet potato and pineapple sauce: Crepas rellenas con salsa de camote y piña 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

San Blas Atempa's fiesta beef stew: Guisado de res de San Blas Atempa 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

Tropical Mexican pineapple salsa: Salsa de piña 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
Showing 26—30 of 30 results
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