Mexican cuisine and in particular that of Indian Oaxaca is world famous and declared a UNESCO heritage site. Corn (in tortillas or atole) is still important (Indian) folk food and “the ear pong of life” throughout the country. For the exquisite maistruffels, huitlacoche every Mexican from rich to poor likes to make a detour!
With wonder I have been watching what is sold and prepared. The many types of chili peppers on the market and the convenience where small children also eat them. The most delicious oysters from the trunk of a car on a secluded harbour or the fried chilli locusts of the street hawker. Food is definitely an adventure in Mexico! Discover for yourself the local markets with Indian cuisine goddesses and learn more of the complex traditional cuisine in a warm and inviting atmosphere in Oaxaca. For example, learn to prepare a real Mole!
Mole is derived from the Nahuatl: Mulli or Molli which means freely translated “sauce” or “brew”. Everyone knows, of course, the Guacamole that is made from avocados. Mexican sauce Mole; a thick homogeneous sauce that is mainly served on chicken and beef. The basic recipe dates back to pre-Columbian times and was used by the Mayans, Aztecs and Tarasken. The main ingredients of Mole are of course Chile peppers combined with chocolate, garlic, cloves unsweetened peanuts, tomatoes and onions. There are thousands of varieties of this recipe with cinnamon, coriander and raisins. Also, the color of the sauce varies from chocolate brown to red, green and even yellow. Oaxaca is also called the land of the seven Mole.
Oaxaca is also known for its Mezcal, spirits made from the juice of the Agave plants (just like Tequila). Mezcal is often sold with a (red) worm in the bottle. According to legend, while living in the agave, the worms are given the magical properties of the plant and carry the spirit of the feathered plant to the mezcal. Salud!
Curious? Go with ourtravel through Central Mexico, where you learn to prepare a Mole in Oaxaca.
