Chef Pilar Cabrera at her La Olla restaurant and cooking school in Oaxaca © Douglas Favero, 2011

A Oaxaca culinary ambassador: an interview with Chef Pilar Cabrera

On a recent trip to Oaxaca, I had the pleasure of speaking with Pilar Cabrera, chef, cooking instructor and, most recently, participant in Iron Chef Canada. Chef Cabrera kindly took time out from her busy schedule to sit down and discuss the influences that led to this career, as well as her cooking school, ever-changing menus […]

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Potato and fava bean patties with costeño chile sauce: Tortitas de papas y habas con salsa de chile costeño

The potato tortitas, or “patties” sold inside some of Oaxaca’s markets are superb — light on the inside, with a crunchy golden crust. This variation is typical of the region from Ocotlan south to the coast, ancinnd is served with a costeño chile sauce. The dried broad beans, or fava beans, ground into flour give the […]

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Mariscos d’Marlo’s garlic-chile shrimp: Camarones al ajillo

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 seafood dinner, I began asking, as usual, for one or two recipes for dishes we had particularly enjoyed. The cooks invited me into the kitchen and gave […]

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Tamarind Chipotle Dressing by Pilar Cabrera: Aderezo de tamarindo y chipotle por Pilar Cabrera

Pilar Cabrara created this dressing was designed for her exclusive Oaxaca Salad. Ingredients 100 ml (about 3 fluid ounces) adobo sauce (from a can of chipotles in adobo) 250 ml (about 8 fluid ounces) of apple cider vinegar 125 ml (about 4 fluid ounces) of olive oil 50 grams (about 1 ¾ ounces) of fresh […]

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Oaxaca salad by Pilar Cabrera: Ensalada Oaxaca por Pilar Cabrera

Pilar Cabrera, chef, cooking instructor and, most recently, participant in Iron Chef Canada, shares this recipe with Mexconnect readers. Ingredients 250 grams (about ½ pound) of organic lettuce 80 grams (about 3 ounces) chile pasilla toasted (see note, below) 80 grams (about 3 ounces) of julienned tortilla strips, fried in oil 8 pieces of Oaxaca cheese 8 cherry tomatoes […]

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Mexican beef chichilo by Pilar Cabrera: Chichilo de res por Pilar Cabrera

Mexican beef chichilo is probably the least known of Oaxaca’s moles. It is one of the only instances where nearly burning the chile gives an intense, smoky taste to the finished product. Pilar Cabrera shares her recipe with us. Ingredients 3 pounds beef rump roast, cubed ½ medium onion ¼ medium garlic bulb 1 medium chayote 1 […]

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