In Oaxaca, the state's fine regional drink--mezcal, la bebida de los dioses (the drink of the gods)--is almost as common as water. Whether enjoyed from a shot glass or sipped from a traditional jícara (a small dried half-gourd), the smoky taste of mezcal combines perfectly with sal de gusano (worm salt, pictured above in the clay bowl) and fresh orange slices.
About six weeks ago, Mexico Cooks! was a guest of Mexico Today, a new Mexican government initiative designed to promote all the best of Mexico to the world. Twenty-four diverse writers--all with a passion for Mexico--met in Oaxaca to bond and to learn about the new program we would soon be representing to our readers. As you might imagine, Mexico Cooks! thought what's cooking in Oaxaca was one of the highlights of the trip.
We experienced our first Oaxaca cena (late-evening supper) at Pitiona, the new and highly touted restaurant owned by young Chef José Manuel Baños Rodríguez. Along with several other courses, he served our group this estofado de carne de res con mole (braised beef tongue with mole). The three pale-green globes are olive liquid that burst in the mouth to release the pure essence of green olive. The beef? Delicious, tender tongue. Some of our group could barely believe that beef tongue, of all things, could be so wonderful.
Another member of the Mexico Today writer/community managers' team, my new pal Lisa Coleman, went with me the next day for a relatively light comida (the main meal of Mexico's day) at Pilar Cabrera's marvelous restaurant, La Olla. Our first course was a plate of four of these tostadas callejeras (street-style tostadas). Not one smidgen of anything--not tomato, not guacamole, not lettuce, not the crispy corn tostada and certainly not the delicious Oaxaca-style chorizo --remained on the plate after we finished the course.
Chef Alejandro Ruiz closely supervised the preparation of a beautiful and amazingly delicious Saturday-night cena for the Mexico Today group. A candle-lit mezcal and jamaica (infusion of hibiscus flower) martini started our elegant meal at Restaurante Casa Oaxaca.
Chef Alejandro explains one of the fine points of the dinner preparation.
The Casa Oaxaca cebiche (marinated raw fish) appetizer, served with mango cubes, onion, cilantro, and an espejo (literally mirror, but in this case, a pool) of marinade that included jugos de limón y maracuyá (key lime and passionfruit juices). This socko flavor combination was the hit of the night for me.
One table of the several tables of the Mexico Today group of contributors and community managers, ready for dinner at Casa Oaxaca.
Next week, a very special not-about-food edition of Mexico Cooks!--don't miss it. In just a few weeks, Mexico Cooks! will invite you for one last meal in Oaxaca and another quick peek at the Mercado Benito Juárez.
Looking for a tailored-to-your-interests specialized tour in Mexico? Click here: Tours.
Disclaimer: Marca País-Imágen de México is a joint public and private sector initiative designed to help promote Mexico as a global business partner and an unrivaled tourist destination. This program is designed to shine a light on the Mexico that its people experience every day. Disclosure: I am being compensated for my work in creating content for the Mexico Today program. All stories, opinions, and passions for all things Mexico that I write on Mexico Cooks! are completely my own.
Hi Christina, What a diverse and lovely background you have!
I was born in New Mexico and grew up with all the delicious flavors she has to offer. The influence of the cuisine has shaped how I cook to this day... like adding hot chili's to just about everything I eat, even jello.
How wonderful for you to travel and experience all the wonders of traditional Mexican food and culture. I'll be back often to live vicariously through your blog!
Posted by: 'Rebecka Evans | August 07, 2011 at 11:16 PM
Mmm, you've made me have culinary flashbacks! Thanks for the reminder of a lovely weekend. That ceviche at Casa Oaxaca was DIVINE, my favourite tasty treat of the weekend by far.
Posted by: Kelly McLaughlin | August 06, 2011 at 01:36 PM