Tag: Mexico
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Maximo Bistrot
Our last dinner in Mexico. We ate at Maximo which was another restaurant recommended by Chef Val at Californios (as well as the concierge at the St. Regis when we were in CDMX a week ago as well as one of the drivers). We didn’t really know exactly what to expect. Restaurant had a big…
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Criollo (dinner)
Dinner at Criollo for our last meal here in Oaxaca. We had been here twice for desayuno already including earlier that day in the morning. We had seating the back back area at a new bar type seating that the chef had newly set up for a future omakase type menu. We receive a preview…
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Almú
They had a comal for cooking and had moles simmering. We had the tlayudas since we hadn’t yet had those. They are basically a giant tortilla with lard, beans, and cheese and then the tortilla is folded in half and grilled so all of the ingredients are on the inside, so it essentially ends up…
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Real Minero
Here we learned a lot about their conservation efforts to educate, promote, and preserve agave in Oaxaca. There are over 270 varietes of agave of which 60 or 70 are available in Oaxaca. Tequila uses a mono-culture of blue agave, but mezcal can use many different varieties of agave, the most common one being espadin…
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Criollo (breakfast)
The beginning of the end of our time in Oaxaca. The first part of the day, we had a quick breakfast at Criollo again (I had the negro concha and the huevos ranchero and I don’t normally even eat breakfast!). https://criollo.mx/
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Portozuelo
This was our location for our dinner where we used all the ingredients we purchased earlier in the day. We split our group into 3 teams – Andrea was on the team that worked on tamales and I was on the team that worked on the mole negro. Another team worked on another mole that…
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Memelas Doña Vale
We also stopped at Dona Vale for some memelas for lunch. John and I were seated at the counter with Chef Alex. We had our drinks, a fruity smoothie type drink and a hot chocoloate (con agua). We were both not very hungry from so much food yesterday, so we had a modest amount of…
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Central de Abastos de Oaxaca
after a great dinner yesterday at Casa Oaxaca, we were surprised to find out Chef Alex was going to be joining us for the entire day! He talked to us a bit about what kind of dishes we wanted. He ended up just building a mental list of everything to shop for based on that.…
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Casa Oaxaca el Restaurante
Dinner was at Casa Oaxaca, one of the best restaurants in Oaxaca led by Chef Alejandro Ruiz. One unique local dish was the tostada with ants, grashhoppers, and worms (it seems we had an insect recurring theme today…). I can’t say I found the tostada as tasty as other tostadas with other proteins, but I…
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Criollo (cooking class)
Cooking lesson to make salsa, tortilla, quesadilla, tostadas, and more. Placing tortillas onto the comal is a lot harder than it looks! https://criollo.mx/